sandy weltman Recipe Reviews (Pg. 1) - Allrecipes.com (10088194)

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Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: May 3, 2012
These were delishious... The only change I made was to add a blackened seasoning to the fillets that I cut into strips before marinating...then baked in the oven at 425 or about 13-15 min. I used fresh pico for the topping. Labor intensive but worth it for the out of this world favors. Will make again.
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3 users found this review helpful

Easy Taco Rolls

Reviewed: Apr. 10, 2012
Delish! I used shredded chicken in place of the ground beef, instant brown rice, and subbed black beans for half of the corn. I also used a little more taco seasoning than called for and mix half a can of enchilada sauce with half a jar of salsa for the topping. Sprinkled with sliced green onions and topped with sour cream. Excellent recipe that I will definitely be making again.
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7 users found this review helpful

Terrific Turkey Chili

Reviewed: Dec. 18, 2011
I almost never follow a recipe exactly as written. I believe that recipes are a guideline and everyone adjusts it according to what they have on hand and to their personal tastes as well. With that being said this recipe was a very good starting point and I am only posting my changes for my own reference later on. I used boneless chicken thighs and breast bc that was what I had in the freezer. I would have loved to try the zucchini but had none. I added a can of black beans, light kidney beans, and some leftover corn from the night before. I diced an onion, a green pepper, several cloves of garlic and a stalk of celery and sautéed them in some vegetable oil. Then I sautéed the chicken which I had cut into bite sized pieces. Threw all of that in the crockpot and added the seasoning. I made my own taco seasoning from this site bc I didn't have any of the packaged kind and left out the coriander (I don't even know what it is). Next I added one can of diced tomatoes, one can of tomatoes with green chiles, the salsa, and a small jar of homemade v8 juice. Next came the beans and corn. I did not use beef broth but added a couple of tsp of chicken bouillon base ( with no sodium, this recipe does not need any added salt bc there is plenty in the taco seasoning). Cooked for 3-4 hrs on high then tasted it. It was nearly perfect at this point but tasted very acidic to me from the tomatoes so I threw in a little brown sugar. It is now the perfect pot of soup. 5+ stars.
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6 users found this review helpful

Yummy Roll Ups

Reviewed: Feb. 8, 2011
I like to use thinly sliced hard salami instead of the ham. Very yummy appetizer or evening snack.
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4 users found this review helpful

Cajun Chicken and Sausage Gumbo

Reviewed: Feb. 3, 2011
I don't know where I went wrong but the 1 cup of oil just ruined this dish for me. It had a very oily feeling in my mouth that I did not care for. I used Canola oil and had no problem achieving the chocolate color that other reviewers said was a must after 25 minutes of cooking the roux. I followed the recipe exactly and it smelled delicious but I just could not stomach the oily feel and taste in my mouth when I ate it. Tried serving the leftovers with rice but that didn't help it. I will try using a recipe with less oil next time.
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21 users found this review helpful

Sweet and Spicy Stir Fry with Chicken and Broccoli

Reviewed: Jan. 17, 2011
This has tons of flavor but you need to triple the sauce amount. I found it to be WAY to spicy for me (and I like spicy dishes) and my BF couldn't even eat it. I would advise to start out with a small amt of the chile paste....then taste it and add accordingly. Next time I think I will add some cashews.
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3 users found this review helpful

My Best Clam Chowder

Reviewed: Jan. 14, 2011
Yum.....This chowder is sooooooooo good. I did make a couple of alterations, using a technique from another recipe on this website. After 1st chopping and preparing the vegetables, use a 4 qt pan or dutch oven and cook 6 strips of bacon until brown and crisp. Remove the bacon and drain on paper towels. Add the vegetables to the bacon fat in the pan and saute for 5 minutes. Then add the clam juice drained from the cans and enough water or additional clam juice to just cover the vegetables and cook until tender. I always buy an extra bottle of clam juice so I can use all clam juice and no water for cooking the vegetables in as I think it gives it more clam flavor. For the white sauce I reduced the butter and flour to 1/2 cup and thought it was just right. At the end, add the minced clams and crumble the bacon in as well.
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3 users found this review helpful

Perfect Turkey

Reviewed: Dec. 10, 2010
I cooked this for my sister-in-laws Thanksgiving dinner when she was ill and had committed to cooking for 12. I used a 19.5 lb Butterball turkey that she had already purchased and thawed. Rubbed the turkey inside and out with the kosher salt, placed in a cooler and covered with water the night before. The next day I rinsed the turkey and patted it dry, made about 1/2 cup of garlic butter and shoved it between the skin and meat of the the breast sections and smeared it on the outside of the turkey as well. Placed it in an open roasting pan and put it in a 450 oven for 15 minutes to brown, then turned down to 350, placing foil over the breast sections and wing tips only. After a couple of hrs I turned it down to 325. I placed the turkey in the pan breast side up and did not baste at all. It was done in about 4.5-5 hours and was sooooo moist and juicy and flavorful. I removed most of the juices from the bottom of the pan (there was about 4 cups, plenty for the gravy) then covered the turkey and pan with foil and let it rest while I finished up other dishes in the oven and made the gravy (about 45 min) before carving. This made very good gravy, it was not too salty at all, just do not add salt, only pepper when making. The guests could not quit raving about how moist and flavorful the turkey was and how good the gravy was. I will definitely make this way again and again. It definitely was....the perfect turkey
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13 users found this review helpful

Mom's Macaroni and Cheese

Reviewed: Nov. 4, 2010
Just finished a bowl of this...just what I was craving. 1 1/2 cups of dry macaroni is plenty...unless you want to make more sauce. I followed the recommendations of another review and increased the salt to 1 tsp, and added 1 tsp of ground mustard, increased the cheddar to 1 1/2 cups and because I didn't have Velveeta I used 4 American cheese slices. I think the ground mustard and added salt were key to the flavor in this dish. Anyone who has found it to be bland should try adding it. We don't eat dishes like this often but it will be the recipe I turn to when I am craving comfort food again.
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3 users found this review helpful

Anniversary Chicken I

Reviewed: Nov. 3, 2010
This was good...but not as delicious as I was expecting with the number of positive reviews that it has. I will try it again, probably in the slow cooker next time. I will use fresh bacon next time and saute the chicken in some of the grease. Interesting flavor.
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2 users found this review helpful

Parmesan Asparagus

Reviewed: Nov. 1, 2010
I just made this for dinner and used frozen asparagus spears. Wasn't quite sure how it would turn out but decided to give it a try bc I have used a similar recipie with fresh asparagus and it is so good. I lined a cookie sheet with foil (no cleanup afterward), spread the spears on the cookie sheet, drizzled on the olive oil and tossed by hand to coat, then added the cheese and garlic salt and tossed again. Baked in the oven at 450 F for about 15 minutes....I usually do fresh asparagus for 13 minutes at this temperature but allowed 2 extra minutes bc I used the spears while still frozen...didn't even bother to thaw them out. This is also very good omitting the cheese and replace with rosemary. Very good. I will make again using the frozen asparagus as I do not live near a market and it is hard for me to keep fresh produce on hand.
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5 users found this review helpful

Garlic Chicken Fried Brown Rice

Reviewed: Oct. 26, 2010
This was good...my bf liked it. I found it to be a little too tangy/salty for my tastes. Not sure if it was the rice vinegar or if I used too much soy sauce. I also added some chicken broth for added moisture.
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7 users found this review helpful

Scallops with White Wine Sauce II

Reviewed: Mar. 26, 2010
Fantastic! I also doubled the sauce (better to have too much) and used chardonnay but only used 1/2 the butter called for and it was plenty. I used cod, shrimp, and scallops brushed lightly with olive oil, then lightly seasoned with salt, pepper, and old bay. Definitely a great sauce for any whitefish and shellfish. Will be making again soon! Served this with baked potato and steamed vegetable medley, but will try it with pasta next time.
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3 users found this review helpful

Roasted Asparagus and Mushrooms

Reviewed: Mar. 3, 2010
OMG this is so good! I used about 1/2 tsp of dried rosemary and added one clove of minced garlic out of the jar and white mushrooms. The asparagus was small and I had it in for about 13-14 minutes and it was perfect. So delicious I will make this again and again, may experiment with other vegetables as well.
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2 users found this review helpful

Hudson's Baked Tilapia with Dill Sauce

Reviewed: Feb. 10, 2010
Fabulous! Used a Cajun seasoning mix from this site. Pan seared the fish with a little olive oil and butter. Sprinkled with lemon juice as I didn't have a fresh lemon on hand. Will make again and again.
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2 users found this review helpful

Baked Salmon II

Reviewed: Feb. 2, 2010
This is mouth watering way to fix salmon. The salmon stays very moist. I didn't have light olive oil so I use 1/2 olive oil and 1/2 vegetable oil. This makes enough for marinade for 1 lb. of salmon filets. For the last few minutes I remove the foil and place under the broiler. Serve with baked sweet potatoes and a vegetable or salad.
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3 users found this review helpful

Jambalaya

Reviewed: Feb. 2, 2010
5 stars for this one. Made very few changes. I did cook the rice separately. Used 2 cans of diced tomatoes, had to make my own creole seasoning (from this website) and it was just the right amount of spice for our tastes. I used 1 large chicken breast, 8 oz of skinless kielbasa, and 1/2 pound of raw shrimp. I sauteed the shrimp with some of the oil (I used regular vegetable oil) and seasoning and added it with the sausage for the last 10 minutes of cooking. Very good and will definitely make again. May add more garlic next time because we love the flavor so much.
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3 users found this review helpful

Marinated Chicken Kabobs

Reviewed: Sep. 18, 2009
I have made these twice now and the results have been wonderful. Only made a couple of small changes: I full cup of oil is not necessary, 1/2 to 3/4 cup is plenty, used 1/4 cup of soy sauce and 1/4 cup of teriyaki sauce. Onion, green pepper and chunks of fresh pineapple were alternated with the chunks of chicken and created the perfect blend of flavors. Served these with Mushroom Onion Rice from this website. Fabulous!!
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8 users found this review helpful

Mushroom Onion Rice

Reviewed: Sep. 18, 2009
I love this rice and have been looking for a recipe like this for a long time. Based on other reviews and what I had on hand I made the following changes: I used Uncle Bens converted rice, browned it in about 3-4 tblsp of butter along with a small chopped onion, used the full 2 cups of water with 4 beef boullion cubes, then combined with chopped portabello mushrooms (amount to your liking) and put in a 9x13 casserole and baked uncovered in the oven at 350 for 45 minutes, stirring the mixture twice while baking. Has a wonderful texture and flavor. Served this with marinated chicken kabobs from this website. Fabulous!
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7 users found this review helpful

Honey Grilled Shrimp

Reviewed: Dec. 8, 2008
This was a hit at our family cookout and was gone in an instant!
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2 users found this review helpful

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