zuan Recipe Reviews (Pg. 1) - Allrecipes.com (10146016)

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Potato Latkes I

Reviewed: Feb. 7, 2010
We had a pile of potatoes that needed to be used up and I wanted to try something new. I'd never had latkes before and this was obviously my first time making them. Though I have nothing to compare them to, I thought they were just great! My hubby thought so, too. Didn't have applesauce on hand, but they tasted great with sour cream and a sprinke of salt (after I cut back on the salt in the recipe, as per many reviewer suggestions). I doubled the recipe and used three eggs as many reviewers suggested cutting back on how many eggs were needed. Anyway, my food processor made this very simple to make and it will most certainly be a regular in our household. Thank you!
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1 user found this review helpful

Cream of Mushroom Soup

Reviewed: Jan. 31, 2010
Yum! I needed a quick dinner option in a hurry and had everything on hand. Although I followed the proportions, I made a few healthy subsitutions: organic mushroom broth instead of chicken broth, whole wheat flour instead of white flour, and whole goat milk instead of cream. I also used a medley of mushrooms, which included portobello, shiitake, and a few others. I think mixing up the mushrooms is the secret to making this a tasty soup! As for using milk instead of cream, I was pleasantly surprised how thick the soup came out in the end - and especially the following day. I kept the mushrooms chunky (personal preference) and we gobbled it up in no time. Thanks for this simple, but tasty recipe. :-)
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Tzatziki

Reviewed: Aug. 5, 2009
This was divine! As per other readers' reviews, I made sure to drain my yogurt. It's highly, highly recommended, otherwise you'll get soup. I had no cheesecloth readily available, but coffee filters seemed to do the trick. I'm currently draining yogurt for a new batch, this time with cheesecloth (2 layers), and it seems to be draining way better so I expect an even thicker tzatziki this time around. I'm a huge garlic fan, so I didn't mind the excess garlic in this recipe. The only problem was that it stunk up my lunch bag for a few days and I'm sure my co-workers could smell it. But I'm not a big fan of the flavour of oil, so I put in about 2/3 of what the recipe calls for. Vinegar seemed to work just fine, but I will try lemon this time around. And adding fresh dill really topped it off. Thank you so much for this recipe! Now that my boyfriend has learned how to make goat yogurt (he can't have cow products), we have all sorts of options for new food ideas and this tzatziki takes the cake!
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3 users found this review helpful

Hot Breakfast Couscous

Reviewed: Jul. 22, 2009
This was delicious! Taking into account other readers' reviews, I used a ratio of two cups of milk to one cup of couscous. For anyone on a sugar/dairy-free diet, try with unsweetened soy milk and Stevia. Before the milk boiled, I mixed in a heap of fresh blueberries. They softened up nicely. After the couscous was ready, I topped it with a big dallop of yogurt (unsweetened goat yogurt, in my case), a touch of Stevia to taste, and a bit of extra fresh cantaloupe that I had on hand. Mixed together, this made for a tasty and filling breakfast. Thank you for sharing.
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Split Pea Soup with Rosemary

Reviewed: May 20, 2009
This soup was delicious! As my partner and I are following a special diet right now, we omitted the bacon and the carrots - but I can only imagine how much better the recipe would be with some bacon! Mmmmm! I also took some ideas from similar recipes on this website and gently blended the soup (after it had finished cooking) with a mixing wand to give it a bit of a creamier texture. I then stirred in a cup of milk (goat's milk in our case) to make it extra creamy. The rosemary was a lovely touch! Thanks for the recipe. We will definitely make this again.
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White Sauce for Pasta

Reviewed: Mar. 15, 2009
I had some leftover baked halibut and was looking for a way to toss it into some pasta for the next meal. The idea of an alfredo-type sauce seemed great, but I'm currently on WeightWatchers and traditional alfredo sauces don't usually fit in. For any of you who count points, one serving of this sauce is approximately 2 points - not bad! So I whipped it up with a few cloves of chopped garlic, salt and pepper. It came out pretty good but it was a touch on the bland side. But mixed with some halibut, shrimp and veggies and poured over pasta, it was quite a treat. I imagine it would be pretty stellar with some grated cheese thrown into the mix. However, if I didn't mind the calories for such a sauce, I'd just go all out with a true alfredo. Thank you for posting this recipe.
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Slow Cooker Moose Roast

Reviewed: Dec. 16, 2008
This was very tasty! On my second and third times preparing this recipe, I substituted the apple juice with apple sauce and water... it turned out amazing! Plus, the apple sauce helps to form a "thicker" gravy-like sauce that doesn't need thickening. This dish paired with horseradish sauce.... Yum!
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40 users found this review helpful

Butter Tarts II

Reviewed: May 19, 2008
This recipe is quick and easy and the butter tarts taste pretty good. My personal preference, though, is a butter tart with more of a gooey filling and perhaps fewer raisins.
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1 user found this review helpful

Honey Of An Oatmeal Bread

Reviewed: Mar. 24, 2008
Like many others, this delicious bread has become a household staple. I changed the scale from 10 to 15 servings and it consistently produces a nice, large loaf in my bread maker - and perfectly baked, too! As recommended by others, I've switched to using whole wheat flour and I think I'll try substituting the oil for butter next time around. Though it's a matter of personal preference, I also add a bit of extra honey... mmm! A fresh loaf of this bread is one of the best things to wake up to at 6:45 on a weekday morning.
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Cranberry Scones

Reviewed: Mar. 23, 2008
These are delicious! They turned out just as I had hoped - not too sweet, not too heavy, and with a great balance of orange and cranberry. I enjoy having one large scone for breakfast so after dividing the dough into half I cut only four wedges, not six. I also sprinkled a touch of cane sugar on the top of each and baked them for 18 minutes. They came out perfect! Thank you for the recipe.
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2 users found this review helpful

Thai Green Curry Chicken

Reviewed: Sep. 17, 2007
Very tasty! I served it at a book club party and it got great reviews. I doubled the green curry paste as others have suggested (it may depend on the brand you use, so be careful) and I also used cane sugar for a more "natural" flavour. I used less sugar the second time around as I prefer dishes like these slightly less sweet in order to bring out the other flavours. Thanks for a great recipe!
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33 users found this review helpful

 
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