BKBISHOP Recipe Reviews (Pg. 1) - Allrecipes.com (18398314)

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Ham Salad II

Reviewed: May 20, 2015
I gave this 4 stars because as written that would have been way too much mayo and salt for an already salt cured ham. I was looking for something that was like my mom's ham salad recipe. This was close but I tweaked it to make it like hers. I can tell you that I used probably 3 lbs of ham and cubed it and then put it in the food processor to finely grind it. My mom used a meat grinder back in the day. I removed the ham to a large bowl. Then I chopped the onion and celery and put it in the food processor to finely chop. I did not add salt or pepper, nor did I add the green pepper because we don't like the flavor in ham salad. I added the onion and celery in the amounts written to the ground ham and about 1/2 cup of sweet relish and then just added mayo to the consistency that I wanted the spread but it was way less than 2 cups, I used probably half of that. When you grind everything down, the mayo spreads out better and you require less of it. This spread is perfect in sandwiches or on crackers or bruschetta.
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Indian Fish Curry

Reviewed: Mar. 26, 2015
My husband made this last night only he doubled all the ingredients for the sauce because we like things saucy and over rice. However, next time we will double everything except the cayenne pepper, we'll do 3 tsp. instead of 4. The flavor was excellent and just like a quality Indian restaurant but double the cayenne is a little too lip burning. We used mahi mahi because it is a mild meaty white fish. Next time I would like to try a pink salmon with this. We served this with basmati rice flavored with cardamom pods. Excellent dish and SUPER healthy, will be making this a LOT!
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1 user found this review helpful

Indian Fish Curry

Reviewed: Mar. 26, 2015
My husband made this last night only he doubled all the ingredients for the sauce because we like things saucy and over rice. However, next time we will double everything except the cayenne pepper, we'll do 3 tsp. instead of 4. The flavor was excellent and just like a quality Indian restaurant but double the cayenne is a little too lip burning. We used mahi mahi because it is a mild meaty white fish. Next time I would like to try a pink salmon with this. We served this with basmati rice flavored with cardamom pods. Excellent dish and SUPER healthy, will be making this a LOT! UPDATE: Made this again only with pink salmon chunks this time and it was EVEN BETTER!!! I just LOVE this recipe!
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Stuffed Green Peppers I

Reviewed: Jul. 29, 2014
Loved this. I changed it up just a bit for flavor preferences. I used a 14.5 oz can of tomato sauce instead of the soup, and I added Italian seasoning to it. I used diced organic tomatoes instead of the whole peeled tomatoes, and I included the liquid. I used less cheese only because I don't recall my mom using cheese in her peppers when I was a kid and I didn't know how it would taste. I think the cheese doesn't add a whole lot of flavor but it helps everything stick together. I added two cloves of minced garlic to the beef and onions for more flavor. It was quite good and made great lunch leftovers!
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S.O.P.P.

Reviewed: Jul. 9, 2014
My mom used to make this back in the 70's and I loved it then. This recipe is exactly what she made. I made this last night and it was a huge hit... stunk up the house really well too! I will say that there is no way those potatoes are going to cook to tender in 10 minutes. You can certainly microwave them first to cut down on cooking time, just drain them well before you put them in hot oil. This is probably one of the easiest dishes to make when you are short on time. Everyone loved it!
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Slow Cooker Carolina BBQ

Reviewed: Apr. 29, 2014
This was perfect! Love the heat from the cayenne and red pepper flakes. I love vinegar based bbq and this was spot on North Carolina! Loved it will be making this again!
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Jay's Jerk Chicken

Reviewed: Jul. 17, 2013
This. is. phenomenal! I'm getting ready to throw a "Caribbean themed" birthday party and needed a chicken recipe for a crowd. We ran a test run of this recipe tonight to see how it tasted. My experience with my husband's grilling "technique" of boneless skinless breasts is that we get sawdust breasts. We went with bone in, skin on thighs to start just to see what the flavor would be. The grilling presents a problem because the skins start fires. To avoid fires, we marinated the thighs from morning until night and did not change the marinade at all, perfect as is. We removed the chicken from the marinade and baked the thighs at 400 degrees for 25 minutes on one side, turning halfway to 20 minutes on the other side. Meanwhile, we reduced the remaining marinade in a sauce pan to use as a mop when the chicken was being grilled for caramelizing and grill marks. The grill was pre-heated to 300F. We took the cooked thighs from the oven and placed them on the grill, skin side down first and mopped them with the reduced marinade and grilled for 5-7 minutes, then flipped them, mopped again and grilled for another 5-7 minutes just to get a good caramelizing on the outside for a total of about 14-15 minutes. We poured some of the reduced marinade over the finished product for moisture (just in case). This produced a very moist, tender, FLAVORFUL chicken thigh. We are going to do breasts and thighs for the party, this was PERFECT. Not too hot, or sweet, just perfect!
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Whit's Chicken Enchiladas

Reviewed: May 6, 2013
This is a wonderful recipe, restaurant quality. I did tweak a couple of things but it wasn't a significant tweak, just added about 1/2 cup of Carlita's mild enchilada sauce to the bottom of the baking dish before putting the enchiladas in there. I also warmed the cream in the microwave and dipped each tortilla in it separately just before filling them. The tortilla folds and holds together easier that way and I use less cream. I then poured the red enchilada sauce over the top... you could use green/verde if you wanted to. This is a very versatile recipe. I can only find Carlita's brand at Shoppers and normally we get the medium but they were out of it. Otherwise, and except for using low fat cream cheese, I kept everything else the same. It was delish and easier than most other recipes I've found for enchiladas! I served the Carlita's enchilada sauce on the side in case anyone wanted to use it. I should look for an enchilada sauce recipe on this site to use next time. The 10 inch toritillas are enormous, I think I could scale that down a bit to 8 inch and have slightly smaller enchiladas and more of them. Can't WAIT to have this as leftovers for lunch today. Served with Alan's Mom's Mexican Rice. Excellent recipe, will make this many more times, and thinking of having a margarita party this summer, I think I'll make these to go with it!
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Buddy's and Bubba's Homemade Dog Food

Reviewed: Feb. 6, 2013
I am the author of this recipe and I just wanted to respond to Teresat and the issue she had with the loose stools in her dogs. Canned meats and fish contain a lot of sodium and that can definitely cause loose or runny stools. Even with the canned beans I rinse and drain them thoroughly, or I use dried beans, just takes longer when I have to cook them. Also, some dogs with delicate digestive systems react better to a change in diet when it is introduced gradually over a period of a week or two before fully implementing the change. I hope this works for you!
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Cherry Bliss Brownies

Reviewed: Jan. 7, 2013
I had all the ingredients on hand except the type of cherry pie filling I had was sweetened with Splenda. Not a big deal, and nobody noticed either. This was a great dessert, quick, easy and very tasty!
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3 users found this review helpful

Easy Indian Butter Chicken

Reviewed: Dec. 18, 2012
My husband and I have made this many times, and now I see that the original creator has posted in the comments about how it has been lightened up with about 1/2 the butter and switching out the cream for evaporated skim milk. I always just used half & half but if the evaporated milk doesn't change the flavor a lot, then I'm changing it next time I make it. This dish is soooo good, and the leftovers the next day are even better! I had 2 people at work ask me for the recipe and that was just based on how it SMELLED! I serve it with basmati rice that contains a little butter, 7-8 cardamom seeds and some dried parsley. Perfect Indian dinner!
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1 user found this review helpful

Easy Indian Butter Chicken

Reviewed: Dec. 18, 2012
My husband and I have made this many times, and now I see that the original creator has posted in the comments about how it has been lightened up with about 1/2 the butter and switching out the cream for evaporated skim milk. I always just used half & half but if the evaporated milk doesn't change the flavor a lot, then I'm changing it next time I make it. This dish is soooo good, and the leftovers the next day are even better! I had 2 people at work ask me for the recipe and that was just based on how it SMELLED! I serve it with basmati rice that contains a little butter, 7-8 cardamom seeds and some dried parsley. Perfect Indian dinner!
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Easy and Delicious Chicken and Rice Casserole

Reviewed: Nov. 19, 2012
I made a few minor changes in the preparation of this. We don't care for the flavor of the dry onion soup mix, too salty and overpowering, so I finely chopped 1/2 an onion and minced 2 cloves of garlic and sauteed it together in a little butter/olive oil. I used 2 cups of homemade, defatted chicken stock instead of the water, mixed it with the cream of chicken soup, added in the sauteed onion/garlic, and the 1 cup of uncooked rice and stirred all of that together. I sprayed a tiny bit of Pam in the casserole dish. I cut the boneless skiness breasts into tenders and put them in the casserole first and then poured the soup/rice mixture over that and baked at 350 for 1 hour 15 minutes. It was perfect! Added to my recipe box!
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Buttermilk Pancakes II

Reviewed: Jan. 21, 2012
I've made these several times and they are 100% awesome every time. The key here really is to not mix the wet with the dry ingredients until you are absolutely ready to cook them. Also, don't feel compelled to beat out every lump in the batter, lumpy is really o.k. because the cooking takes care of the lumps. My only addition that I make is a 1/2 teaspoon of vanilla extract to the wet ingredients. These are the best pancakes ever!
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Gerry's Chicken Enchiladas

Reviewed: Jan. 15, 2012
This was maybe a tad labor intensive and time consuming but the end result was so worth it. I scaled it up to 8 servings because the package of corn tortillas had 8 in it and we are feeding 5, some of whom are young men who consume massive quantities of food. The "6" inch tortillas seemed too small, I went with the 8 inch. I probably didn't need to scale it up to 8 servings because this recipe produces quite enough filling to OVER stuff 6 tortillas, or adequately stuff 8 - 8 inch tortillas. There was plenty of filling. The only thing I did differently was to add 1 cup of shredded queso fresco to the 3 cups of cheddar cheese, we like things a little cheesier with the queso flair to it. It was perfect. We served it with refried beans and I didn't have time or space on my stove top for the Mexican rice I usually make, but it would have been awesome at soaking up the sauce from the enchiladas. Will make this again, there are some things I can do ahead to make this easier and less time consuming. The end result was completely worth the effort. YUM.
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Velvety Pumpkin Soup With Blue Cheese and Bacon

Reviewed: Nov. 7, 2011
This was very easy and totally delish! I wanted to make it exactly as the recipe states for my first batch, but I'd like to switch out the half and half for lite coconut milk next time I make it just to see what difference it would make. This had just the right amount of spice to it and the addition of the blue cheese crumbles and bacon as a garnish is a perfect complement to the soup's flavor and adds just a little tang to it. I brought a sampling in for a co-worker to try. This is yummy, high-end restaurant quality soup, perfect for a fall day and it's going right in my recipe box.
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Amish Breakfast Casserole

Reviewed: Oct. 2, 2011
I cooked the bacon and prepared/assembled everything in the greased baking dish the night before, and baked it in the morning and it turned out perfectly. That was a great morning time-saver. When doing it this way I took the dish out of the refridgerator about 15 minutes before putting it in the oven to take some of the chill off, and I also baked it for the full 40 minutes since it was oviously cold going into the oven. It turned out perfectly and done throughout and everyone loved it. I served this with hot buttered coissants, and mimosas and it served 5 people easily plus left plenty of leftovers for at least 4 more people. It's great as leftovers too. I will try this with breakfast sausage the next time just to see which way works better. Susage needs to be cooked and drained throughly to render the fat out of it and prevent the casserole from becoming too greasy. This is a great recipe as is, I did not change a thing other than assembling it the night before. Will definitely make again!
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Chicken Lo Mein

Reviewed: Aug. 1, 2011
I served this with Amber's Sesame Chicken also on this site and just as yummy. I made a slight change because of this pairing. Instead of 5 chicken breasts I used one chicken breast and added shrimp. I also didn't have any shiitake mushrooms so I skipped that part. Like others, I thought there might be too much liquid in the recipe but I left it as is anyway and am very glad I did. The noodles and meat soak up some of that liquid and it keeps the noodles from drying out if you have leftovers the next day. The leftovers, by the way, my husband and I both agree are wonderful the next day. All the flavors seem to intensify and come together. This was restaurant quality!
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