Bela82 Recipe Reviews (Pg. 1) - Allrecipes.com (19892596)

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Baked Salmon II

Reviewed: Jan. 30, 2013
I will start out by saying that I am not a big fan of fish in general but this recipe was Simple and PERFECT!! I didn't use the measures but rather added ingredients by eye and I didn't have parsley so I used herbs de provance. At the end, when the fish was pretty much done, I opened up the salmon so it could brown and it gave it that perfect crispy finish on the outside. I also used quite a bit of oil so it would create a sauce and used that to pour over the pasta that I made to go with it (adding sun-dried tomatoes, artichokes, mushrooms and flax seeds),some nice steamed broccoli and et voilĂ , wonderful Mediterranean meal in the middle of winter in a Bavarian forest! :D
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Easy Lasagna II

Reviewed: Jan. 22, 2013
I have never ever made lasagna before. This was my first recipe and after dinner my mom told me that this lasagna was better than hers (and she is a pretty good cook!)! I did like everyone advised and used ricotta instead of cottage cheese (500g more so by accident than desire to scale down the content). I also used about 800g of pasta sauce but then got worried that it wont be enough so I added 400g of chopped tomatoes. Of course garlic a-plenty in both the meat while it was frying and the pasta sauce while it was simmering. I also added pre-cooked onions and mushrooms (as advised). Completely improvised with dried basil and herbs de provance (the pasta sauce was not particularly tasty so I improved it). TOTALLY making this one again!! PS: I compromised with water - recipe calls for 1/2 cup and everyone advised 1/4 so I went 1/3 instead and it was great not too runny and not dry, as Goldilocks would say - just right! ;)
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Basic Flaky Pie Crust

Reviewed: Jan. 18, 2013
This recipe is PERFECT!! Light and buttery crust is your reward. Didn't change a thing! Was worried that it did not say to pre-bake the pastry shell, thought the dough underneath would be soggy because of the filling but in fact it was perfect! I made extra dough for the lattice crust. Everyone had second helpings :D
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The Best Meatballs You'll Ever Have

Reviewed: Dec. 13, 2012
I always say that meatballs and sandwiches are alike. It's hard to mess them up but to make them amazing is even harder! Well - these meatballs are AMAZING!!! I had a few additions of my own but the Worcestershire sauce and the mustard really brought this together!! I'm deathly allergic to pepper of any kind (weird I know) so I left out the Cajun seasoning and the red pepper flakes and instead stepped it up on the garlic as well as used spicy mustard instead of regular. Also, because I didn't have croutons or Italian breadcrumbs (I simply grated dried out whole wheat buns) - I added a whole bunch of different seasoning to taste (eg: basil, marjoram, cumin, parsley, etc - just pick what smells good to you!). I also caramelised the onion before mixing it in(I didnt measure it to 1/4 cup but simply used the entire onion of medium size). I made the mistake of adding a bunch of salt because I forgot that the mustard and the Worcestershire sauce would have lots in it. It wasnt bad and definitely add some, as the recipe doesnt mention any but just remember about the other ingredients ;) And of course a touch of cheese, I did not have parmesan so I used grated gouda. And finally, just as everyone had mentioned, I baked them in the oven at 350 for 25min and then scraped the meatballs and the juice from the pan and into the saucepan with the pasta sauce - YUM YUM 1,000 times YUM!!
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Carrot Souffle

Reviewed: Dec. 13, 2012
FANTASTIC recipe!! I used to go to a Picadilly restaurant in Daytona that had the most amazing carrot souffle and I even found a recipe online from one of their cooks...it was not the same :( THIS was pretty much spot on!! I did as everyone advised and used 1/4cup of brown and 1/4cup of white sugar instead of 1cup and it was PERFECT! Unless you have a serious sweet tooth, use 1/2 cup :) I also added a little more than 1tsp of cinnamon, as others advised. My step-dad made a face when I told him it was made pretty much entirely of carrots but he licked his plate clean!! haha And I kept telling myself "no more! last spoonfull!" and yet I ate and ate and ate! GREAT recipe!!!
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Delicious Grilled Hamburgers

Reviewed: Jan. 30, 2012
I have to start by saying that I am not a big fan of burgers in general and this came out pretty impressive! I didnt have the liquid smoke flavoring, will have to look for it at the store next time. I used 50/50 beef/pork meat, took one of the advises and added 2 eggs (I doubled the serving), I also fried up some onions into it and instead of garlic powder I put in fresh garlic. They really were juicy and my family LOVED them! :)
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Mary's Meatloaf

Reviewed: Jan. 16, 2012
It came out awesome!! I half and halfed the meat beef/pork and used curried ketchup (bcz I ran out of regular LOL) but it got RAVE reviews!!
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Grilled Sea Bass

Reviewed: Jun. 21, 2011
I've never made Chilean Sea Bass before...frankly Ive never made fish in any other way than breaded. But since I just paid $20 for not even 1lbs I wanted to do something special with it. This recipe came out GREAT!!! I was missing one or two ingredients (onion powder, italian parsley and lemon pepper) so I added Sazon Tropical, Szeged Fish Rub and Italian Mixed Herbs instead. I brushed the fish with butter and garlic before cooking and broiled it at 450F for 30min (brushing with garlic and butter half way through again). I did add a small drizzle of olive oil once it was cooked as recommended, not sure how much difference it made but why mess with perfection! ;P It came out AMAZING! Flavorful and crispy on the outside and soft and juicy on the inside. Definitely adding this to my repertoire of fish prep!!!
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Grandma Ople's Apple Pie

Reviewed: Jun. 12, 2011
This was my first apple pie EVER. My husband does not like apple pie but this one he cant get enough of!! I followed everyone's advice and added 1 tsp. cinnamon, 1/2 tsp. nutmeg and 1 tsp. vanilla but I added it to the sugar/butter mixture instead. I simmered it for 5min as asked then turned off the heat, let it cool just a little and then added cinnamon, vanilla and nutmeg. I didnt make my own crust (in case my first attempt sucked) and bought those pie shells. As I stared to lay out the apples along the bottom of the shell in an overlapping spiral, I would spoon the mixture over each layer. 8 apples turned out to be too much but I did get slightly larger than average apples so 6 did me nicely. Poured the remainder of the sauce on top of the apples (I piled them slightly to make sure that the second pie shell can fit easily over it upside-down) and topped with the other pie shell (do not remove the tin cover from it until last 20min of baking to prevent over browning). It actually took 50-55min for me not 35-45 but it may be different because I have a gas stove. DEFINITELY put the whole thing on a cookie sheet as it WILL leak. Set it out to cool and only once it cools, break the top pie shell into chunks with a fork. Et Voila! Bon Apetit!
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