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

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Diane's Colcannon

Reviewed: Mar. 15, 2010
This is actually a good substitute for those who don't care for corned beef and cabbage. Personally, my husband and I thought it could use more bacon - maybe 6 slices, and a little more salt, but it was quite good.
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1 user found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Mar. 29, 2010
I've made this several times, but the last time I did something a little different that everyone loved, I caramelized the onions first in a saute pan with butter and kept the rest of the recipe the same. Something about the sweetness of the caramelized onion really added a nice extra flavor to this dish. Still a keeper!
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7 users found this review helpful

Cilantro Chicken and Rice

Reviewed: Mar. 29, 2010
YUM! This made a lot! I'm going to take another reviewer's suggestion and roll this up in some tortilla's tonight for leftovers and serve with a side of sour cream and guac. This has a nice mix of flavors and just the right amount of kick to it. Pretty healthy dish too!
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0 users found this review helpful

Famous Pork Chops

Reviewed: Jan. 6, 2010
Instead of garlic salt, I went on Food Network and found Paula Dean's House Seasoning recipe and used about a teaspoon or two of that as the seasoning for my Ritz cracker crumbs. Covering these while cooking keeps them moist so they don't turn into saw dust chops, but they do look kind of wet and anemic when they're done. So, when they were nearly done cooking I removed the cover and turned the broiler on medium-low and broiled the chops for 2-3 minutes each side or until they were a light caramel brown and slightly crispy. They were absolutely perfect after that. Will do these again and again!
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9 users found this review helpful

Raisin and Spice Brown Rice

Reviewed: Mar. 10, 2010
I've made this recipe MANY times and we just LOVE it. Don't omit the pepper from this recipe, it adds a special kick to it. I've also exchanged dried currants for the raisins which is equally as good. This is a great way to dress up brown rice and it goes with virtually anything.
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1 user found this review helpful

Cranberry Sauce

Reviewed: Mar. 11, 2010
I'm never going to buy cranberry sauce again! This was phenomenal! Just the right blend of flavors and just the right contrast of tart and sweet. I couldn't stop eating this stuff. It's even great with chicken and pork. I may try it with lamb or even sweedish meatballs. Thanks for a great recipe keeper.
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1 user found this review helpful

Honey Lime Fruit Toss

Reviewed: Apr. 5, 2010
This was delish! I didn't change a thing. The lime zest really added a nice zing to this dish. Perfect with the Easter leg of lamb! The fruit was actually better the next day with breakfast after all the flavors combined. This is a definite keeper!
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2 users found this review helpful

Awesome Broccoli-Cheese Casserole

Reviewed: Jun. 28, 2010
This was quick, easy, flavorful and everyone loved it! Will be making this again!
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2 users found this review helpful

Slow Cooker Carnitas

Reviewed: Jun. 30, 2010
I like that the flavor of this is different than a typical pulled pork for bbq. It has more of a "Mexican" flare. I'm regretting that I didn't pour more of the cooking liquid over the meat when I stored it, I should have saved more than I did because it adds such a nice flavor to the pork. We served this with whole wheat tortillas, a guac sauce, refried beans and a copy cat recipe for the Chipotle Basmati Lime and Cilantro rice. Really excellent meal! Thanks!
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Pizza On The Grill I

Reviewed: Jun. 30, 2010
I watched the video for this on AR so I could get a feel for how this is done before I attempted it myself. I also read the reviews and took note of something that Bobby Flay did with foil as well. Don't shoot me, but I used another pizza dough recipe from this site in place of the one in this recipe. I used this recipe more for the technique and instruction involved. I also used the "Exquisite Pizza Sauce" from this site. I made 7 individual pizzas that ranged from meat lovers to white garlic with fresh basil and tomato. I grilled the crust on one side, brought them inside to top, then back on the grill which I covered with foil to keep the crust from burning, and I folded the foil over the pizza to aid the cheese in melting and also closed the lid. They came out perfectly and everyone LOVED them. Again, this is a really good "how to" recipe so that you can change it up any way you like it - I like that they provided a video for this, very helpful. Thanks!
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No Bake Peanut Butter Pie

Reviewed: Apr. 5, 2010
I froze some regular sized Reeses Peanut butter cups and just before I popped the pies in the freezer, I garnished them with coarsely chopped Reesces Peanut Butter cups. I used a chocolate cookie crust for this recipe (Keebler) although a chocolate graham cracker crust would be great with this. I used 1/3 less fat cream cheese, and lite whipped topping and 2% milk. Absolutely WONDERFUL dessert. Will be making this often!
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1 user found this review helpful

Exquisite Pizza Sauce

Reviewed: Jun. 22, 2010
This was phenomenal. I did what a lot of other reviewers suggested and I did half the amount of honey because we don't like our pizza sauce too sweet. I might have had a tad more garlic too but those were the only changes. I used this on grilled personal pizzas and I used the Pizza Dough II from this site as well. I used Emeril's recipe for white pizza sauce on one of the pizzas and got rave reviews. This pizza sauce truly is exquisit and could not be easier to prepare and it stores well.
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Pizza Dough II

Reviewed: Jun. 22, 2010
Didn't change a thing, this was a perfect and very forgiving pizza dough recipe. I used the "Exquisite Pizza Sauce" from this recipe. One thing I did was lightly and randomly brush the cooked side of the crust with melted garlic butter before putting the toppings on and that added a nice pizzaria flavor to the pizza. I cooked the dough on the grill then flipped it onto a stone and brought them inside to assemble the toppings. Then brought them back to the grill and finished them off on a piece of foil to keep them from burning while the cheese melted and other ingredients got hot (Bobby Flay trick). This was a perfect dough recipe, not bready or cakey, just perfect! Also, corn meal dusted on the surface that you roll the dough on, allows you to lift the dough off and onto the grill much easier, and without leaving dough behind, and provides that little pizzaria crunch to it as well. This is a keeper! Thanks!
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1 user found this review helpful

Asian Fire Meat

Reviewed: Jan. 21, 2009
I increased the number of servings to 6 because even if the kids aren't home to eat it for dinner, my husband and I have great leftovers for lunches. This was fabulous. I served it with Jasmine rice and a sesame green bean recipe also from this site. You can adjust the heat in this recipe by adding more or less red pepper flakes. This was perfect as is. Thanks!
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Sesame Green Bean Salad

Reviewed: Jan. 21, 2009
This is a perfect dish to go with just about anything, Asian inspired or not. It is great at room tempurature, warmed or even cold. The flavors come together nicely and the toasted sesame seeds add a nutty flavor. I have these beans with the Asian Fire Meat on this site, served with jasmine rice. Yummy keeper! Thanks!
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10 users found this review helpful

Beef Stroganoff III

Reviewed: Feb. 18, 2009
I did make a few minor changes to this recipe based on a recipe I have from my Royal Prestige cook book that is over 25 years old. I used round steak. I used 3 green onions and 1/2 of a finely chopped shallot. I used chopped fresh baby bella mushrooms with the stems. I added one can of Campbell's Healthy Request Cream of Mushroom Soup after bringing the beef and broth to a boil. I used a Sauvignon Blanc for the white wine and it was perfect. I served this on wide egg noodles. This recipe was almost like the one I've been using for 25 years but with a few additional ingredients that really add to the flavor. It's my new keeper and replacement for my old stand-by stroganoff.
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Braised Balsamic Chicken

Reviewed: Oct. 1, 2008
This was absolutely awesome! The acidic vinegar made the chicken so tender. All of the flavors came together perfectly and I didn't change the recipe at all. I served it with basmatti cardamom rice but this would also be very good with spaghetti. I'm wishing I had doubled the recipe for more leftovers.
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Chicken and Artichokes

Reviewed: Jan. 9, 2009
We absolutely love this recipe. I've made it twice now. I don't change a thing about it and I serve it over spaghetti, either whole wheat or regular and have salad with it or asparagus. The flavors come together in this dish so nicely. I use a really good sherry and I think it makes a difference. Thanks for the recipie, it's a keeper!
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3 users found this review helpful

Herbed Potato Soup

Reviewed: Jan. 18, 2009
I gave this recipe five stars because it is so adaptable according to one's taste. I used 5 red potatoes and boiled them in chicken stock in place of the water, and added a 1/2 tsp. dried marjoram to the potatoes. I used about a 1/4 of a white onion, finely chopped, and one leek up to the light green part, finely chopped and about 2 med. cloves of minced garlic. I used 1% milk. When all of the soup was combined in the soup pot, I ladeled out about 2 cups of the potatoes, draining almost all of the liquid back into the pot, and I pureed those 2 cups of potatoes in a food processor until smooth and added it back to the soup pot. This adds more body and potato flavor to the stock of the soup. The fragrance coming from this soup is just heavenly and the flavor out does the fragrance! Thanks for a very adaptable recipe Jo!
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Robin's Cheesy Chipotle Grits

Reviewed: Mar. 16, 2009
I made this last night to go with a rotisserie chicken and mesquite chicken wings from Costco. The grits were amazing! The smokey flavor of the chipotle peppers in adobo sauce adds a nice "kick" to it. You can adjust the spice level of the dish by increasing or decreasing the amount of peppers. You should be able to find the peppers (canned) in the Mexican aisle of your supermarket. These grits were wonderful, easy to make, and I'm having them with my lunch again today. This is a keeper!
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6 users found this review helpful

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