SBorodko Recipe Reviews (Pg. 1) - Allrecipes.com (18327766)

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Black Bean and Corn Salad II

Reviewed: Aug. 7, 2011
Wonderful summer salad. I did cut the olive down to 1/3 cup, which was plenty, besides that didn't change a thing.
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4 users found this review helpful

Refried Beans Without the Refry

Reviewed: Aug. 7, 2011
I would love to give this recipe five stars, but I did have to modify it a little. After reading all the other reviews, I cut the salt down to 2 teaspoons (this is plenty for me!) and after some experimenting, I also cut the water down to 8 cups. I like using all the water because there is so much flavor there I don't want to waste, and I found using 8 cups gives me the consistency that I like. I never use the jalapeno pepper (never have any on hand) and I cut the black pepper down some as well (my kids don't like it). Otherwise, this recipe was a fantastic find and I never buy canned refried beans anymore, these are delicious. I make a batch, divide it, and freeze it so I always have some on hand. Thanks for the great submission.
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2 users found this review helpful

Mexican Rice

Reviewed: May 24, 2011
I made this in my rice cooker and it came out very tasty. Quick and easy recipe
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5 users found this review helpful

Fluffy Pancakes

Reviewed: May 24, 2011
This recipe is perfect as it is. So glad I found it, they always come out just right.
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2 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: May 6, 2011
I had been using a different recipe for a long time, but decided to switch. Really glad I tried this one,they have a great flavor and texture, although I think there was way too much butter in the mix, the pancakes came out a little greasy. The next time I will cut the butter at least in half.
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0 users found this review helpful

Fish Chowder

Reviewed: Oct. 31, 2009
I have made this twice now, and while I tweaked it both times, the base recipe is a great start. I eliminate the butter and use olive oil, use low sodium veggie broth (don't eat chicken), and add a ton of other seafood. This last time I made it I added a pound of bay scallops, 1 lb shrimp and one can of minced clams. I cut back on the amount of clam juice and just use what is in one can of clams, and then add white wine for the rest of the liquid. The first time I made this I used cod, the second I used tilapia. Definitely prefer tilapia, cod just had too little flavor and completely dissolved in the broth. Also, the second time I didn't even bother cutting the fish. I do add at least a tablespoon of old bay, and remember old bay has salt in it, so I would use a stock with very low sodium and then hold on adding any extra salt until you get the flavor you want. Also, the second time I used leeks instead of celery, which I was a little worried about, but I was thrilled with the results, it added that little something that was missing the first time around.
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3 users found this review helpful

Mushroom Orzo

Reviewed: Oct. 15, 2009
I would have given this 5 stars, except that I altered it. I cut the butter out, used olive oil instead, used real garlic, and tripled the mushrooms. Loved the texture of this, it reminded me of a risotto, but with a lot less work.
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1 user found this review helpful

Killer Shrimp Soup

Reviewed: Jul. 10, 2009
I went into this recipe with the attitude that I have never had the original, so I may even enjoy it more than others, not having a preconceived idea of what it should taste like. I started off following the recipe as it was (minus the entire portion of butter), and once I sampled it, was so turned off I tried to tweak it here and there, which helped, but I still ended up pulling out the shrimp. My husband, who will eat ANYTHING, couldn't even eat it. Sorry.
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1 user found this review helpful

Almond-Crusted Halibut Crystal Symphony

Reviewed: Jun. 6, 2009
Way too much work for something that is just ok.
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0 users found this review helpful

Mexican Baked Fish

Reviewed: Jun. 6, 2009
Good and easy way to make fish. I did use cod, but I am sure any mild white fish would work well with this dish.
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0 users found this review helpful

Halibut with Zesty Peach Salsa

Reviewed: Jun. 6, 2009
I really enjoyed this recipe, it was easy to make and the peach salsa was delicious. The only substitution I made was that I used halibut fillets instead of steaks (cheaper that way).
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2 users found this review helpful

Cajun Seafood Pasta

Reviewed: Jun. 6, 2009
I like spicy food, but this was way too much for me! When I saw how much pepper the recipe called for, I decided to cut it down to about 2/3 of what it called for, and I still had to add extra milk to cut down how spicy it was, and when I ran out of milk I was adding white wine in an attempt to make it bearable. I couldn't even taste any of the fresh herbs or cheese I had put in.
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0 users found this review helpful

Szechwan Shrimp

Reviewed: Nov. 8, 2008
I loved this recipe- simple and quick. I didn't alter anything on the recipe and will make it again and again.
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0 users found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: Nov. 8, 2008
I followed the recipe exactly as it was written and found it to be pretty good, but still missing something. After adding a little butter and a lot of lemon, it all came together. I will make it again, but I will make my roux differently next time. This method took way too much time!
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Homemade Black Bean Veggie Burgers

Reviewed: Sep. 9, 2008
I am only giving this 3 stars because of the texture. No matter how many breadcrumbs I added, the burgers would just fall apart after cooking. The flavor was ok, but they turned into a pile of mush. I will try this again, but I will be making many alterations.
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0 users found this review helpful

Crab Stuffed Flounder

Reviewed: May 22, 2008
This was just okay, although I did cut out the mayo egg sauce. I made it as it and then tasted to crab topping and found it to be incredibly bland so I added old bay, lemon, and then doubled up on the rest of the seasonings. The crab topping was just not strong enough to carry an unmarinated piece of fish. Maybe this is where the sauce could have added a lot to it, but I just didn't want those calories.
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Ten Minute Enchilada Sauce

Reviewed: Apr. 27, 2008
I wanted to try the recipe as is, and I really didn't like it, so I started over following a lot of the other suggestions. I sauteed a half an onion, a small hot pepper, and a clove of garlic in about 2 tbsp of oil, then added the flour to that mixture. From there I added a 15 oz can of tomato sauce and equal parts cumin, garlic powder and chili powder plus some salt and pepper. I also added some dark chocolate at the end. This turned out fantastic and I will never buy canned sauce again.
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1 user found this review helpful

Spinach Enchiladas

Reviewed: Apr. 27, 2008
We both really enjoyed this dish. The only changes I made were the using a homemade enchilada sauce, substituting a Mexican cheese in place of the shredded, and using flour vs. corn tortilla. I am just not a fan of the corn tortillas that they sell in the store. I would definitely make this again, although I would add more spinach and cut down on the cheese. I could barely taste it in there.
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Asparagus Parmesan

Reviewed: Oct. 19, 2007
Love this recipe, it's my favorite way to cook asparagus. My favorite addition is a clove of slivered garlic.
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0 users found this review helpful

Blackened Tuna

Reviewed: Oct. 19, 2007
Really love this recipe! It is so simple and easy, it's one of my lazy dinners! Just make sure you get a fresh piece of tuna.
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1 user found this review helpful

Displaying results 1-20 (of 31) reviews
 
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