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    DinnerBelle

    ChaddsFord, PA

    Chef #339171

    ChaddsFord, PA

    Joined: Aug 02, 2006

    37 reviews by DinnerBelle

    1 - 10 of 37 sorted by Date | Rating | Helpful

    Reviewed Carne Guisada (Stewed Beef
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      |  (1 person found this helpful) |  By Razzlledazzlle

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    "My husband and family loved this stew! The fresh herbs, especially the cilantro, make it just a little out of the ordinary.. I did not add the last 1/2 cup water because there was plenty of sauce without it. The recipe was easy and turned out perfectly.

    Made for PAC 2013 Spring Safari."

    Apr 18, 2013 on Food.com

    Recipe #430449

    Reviewed Salmon in a Spicy Lemon Marinade
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      |  By Razzlledazzlle

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    "The marinade is super-simple and tastes really great. I let the fish marinate for 2 hours before grilling, which was not enough to get the pronounced lemon flavor I expected. The flavor was very light, but good. I'll make this again, but allow it to marinate at least 4 hours or maybe overnight. So easy, it's definitely worth another ..."

    Apr 18, 2013 on Food.com

    Recipe #421731

    Reviewed Authentic Jamaican Rice and Peas
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      |  By Razzlledazzlle

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    "This did not work out for us. It was bland and the beans came out mushy I think because they are fully cooked when added to the rice, then cooked again."

    Apr 10, 2013 on Food.com

    Recipe #377092

    Reviewed Mushroom Bourguinon
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      |  By DrGaellon

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    "This is a great meatless meal. I used baby portabellas; the big ones weren't available, but the babies were fine. My son hates pearl onions, so in a panic I threw in a few cups of frozen chopped rutabaga (yes, they have that now!. It was really good. The sauce was more soupy than I like, next time I'll decrease the broth by at least a half cu..."

    Dec 5, 2012 on Food.com

    Recipe #490065

    Reviewed Sweet Potato Vichyssoise
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      |  By CookinCowgirl

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    "I made substantial changes to this recipe, so its probably not fair to review it, but the bottom line is you can cut most of the fat out and still end up with a good soup. The basic leek/sweet potato combo is good, so the success of the soup is not dependant on the butter and cream. I substituted 2 T olive oil for the 6 T of butter and evaporate..."

    Dec 8, 2011 on Food.com

    Recipe #117188

    Reviewed Pasta With Swiss Chard Bacon and Lemony Ricotta
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      |  By dicentra

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    "We really enjoyed this unusual dish. It's quick to prepare and tasted great. I've never used swiss chard before but we really liked it. I used turkey bacon and low fat ricotta to keep the calories and saturated fat in check. Next time I'll use just a half cup of broth to keep the finished sauce from being runny."

    Jul 8, 2011 on Food.com

    Recipe #228310

    Reviewed Healthy Wheat Berry and Shrimp Salad With Thai Vinaigrette
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      |  By Kasha

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    "I've recently discovered wheat berries, and my family loves them so I prowl around frequently looking for different recipes. This was a winner; it has a great combination of flavors, it's really healthy and it's easy to make! I did do some tweaking, for starters I doubled the recipe to feed my family of four (two teenage boys. We had some leftov..."

    Jun 1, 2011 on Food.com

    Recipe #182973

    Reviewed Creole "style" Chicken & Sausage Jambalaya
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      |  By Heirloom

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    "The whole family enjoyed this. I used turkey kielbasa. Also omitted the salt and used salt free Tony Chaceres (yes, they have that now! and it was still plenty salty. Great with cornbread."

    Mar 9, 2011 on Food.com

    Recipe #282730

    Reviewed Potato-Fish Chowder
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      |  By Atomic Girl Cooks!

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    "This is a wonderful, satisfying chowder that tastes rich while being reasonably low fat. My teenagers loved it as did my New England raised husband. I made three fairly minor changes to the recipe: I reserved the scallions for garnish and sauteed a chopped yellow onion with the celery instead of the scallion. Instead of clam juice I used water ..."

    Mar 4, 2011 on Food.com

    Recipe #263180

    Reviewed Thai Sweet Potato with Crab Soup
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      |  By CountryLady

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    "A no-fuss, quick recipe that confirms my belief you can't go wrong when you start with 2 cups of coconut milk. Yum!! I Iiked the sweet potato/coco milk combination for the soup base. I used one can of coco milk (13.75 oz and made up the difference with more broth (water plus Knorr Fish Boullion cube in my case. I also stirred in a couple T's ..."

    Jan 14, 2011 on Food.com

    Recipe #83517

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