AZ Recipe Reviews (Pg. 1) - Allrecipes.com (10253819)

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Honey Corn Bread

Reviewed: Oct. 5, 2008
Truly the best homemade cornbread I have ever had! I did make a few changes - used 2% milk instead of half and half, and I like sweet cornbread but not super sweet cornbread so I didn't add the vanilla, and cut the honey a little bit. I make up for it by always using honey butter on my cornbread. Overall I don't know if I will ever make another cornbread recipe.
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87 users found this review helpful

Watermelon Lemonade

Reviewed: Jun. 26, 2010
I liked this a lot, I did not however strain it, I i really pureed the mess out of it. My melon was very sweet, so i cut back the sugar a bit. Combined with a nice spiced rum this also made a lovely adult beverage :)
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52 users found this review helpful
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Savory Stuffed Chicken Breast with Plum Glaze

Reviewed: Feb. 4, 2009
This is an edit to my previous review - this recipe has been very well received by everyone who has eaten it. I have made it with peach jam which was too sweet and finally found the plum jam - which was worth looking for - it really made the recipe. I have made it according to the directs, and I have made it as a layered casserole when I felt that stuffing the chicken would be to time intensive. It adapts well to a cardiac diet by using low fat/salt plain cornbread and turkey bacon. I stand by my recommendation that you use a savory cornbread - not a sweet cornbread for the stuffing. Overall a great dish!
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50 users found this review helpful
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Shanghai Noodle Salad

Reviewed: Jul. 24, 2011
This was wonderful! I used fresh zucchini, yellow squash, carrots and bellpeppers from my garden. I also made extra sauce to use as a marinade for a chicken breast. I sliced the chicken and sauteed it in the marinade to top the noodles with for a main dish. It was a wonderfully light, yet still filling dinner for one of the hottest days of the year. Thanks!
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48 users found this review helpful
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Clara's White German Chocolate Cake

Reviewed: Aug. 11, 2008
Flavor this gets a 5 star, recipe it's a three star, so I will give it a four. There were two major recipe problems - one is that the ingredient list calls for chopped chocoloate, then the recipe calls for melted chocolate with no step for melting. The second problem was with the sifting instructions. It calls for 2.5 C of sifted cake flour, but then the directions tell you to sift the flour with the baking soda and salt. For recipe semantics this was hard - do I sift once, measure and then sift again with other ingredients or did it really intend for 2.5 C flour, sifted. For the wet ingredients I decided that 2.5 C flour was appropropriate, so I sifted after measuring, but after eating I decided that I should have done a double sift, which would have resulted in a lighter cake with more rise to it. The comma was truly important here and I wonder if many of the complaints about the denseness could have alleviated with some clearer sifting direction. Anyway - the tast was wonderful - I ended up with little slivers of the white chocolate (since I didn't pre-melt). I will make again.
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30 users found this review helpful

Pear and Blue Cheese Pastry Triangles

Reviewed: Sep. 14, 2008
I really liked these, but the whole process was a little strange. The flavor was good, and the guests ate them up, but the next time I make them I will use the puff pastry cups. I tried it both as written in the directions and as one reviewer mentioned stuffing the triangles. both ways didn't get enough filling for me and I ended up with huge bites of puff pastry with only the middle bite with filling. I would highly recommend this recipe, and I will make it again, just using the cups instead.
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29 users found this review helpful
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Black Bean and Rice Enchiladas

Reviewed: Aug. 15, 2012
Pretty great vegetarian enchiladas! The only comments I have are that I really prefer a saucier enchilada, so I would probably sauce it up with a traditional enchilada sauce not just topped with salsa next time. And, I ended up having to use two pans, because I could only fit 5 in my pan. When I rolled them tighter, too much of the filling fell out of the ends. This is not a quick meal because the brown rice takes so much time to cook, but it makes a large amount, so I could easily make this on an evening when I have a bit more time, to eat on a night that I don't. Thanks!
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27 users found this review helpful

Make-Ahead Baked Egg Sandwiches

Reviewed: Oct. 7, 2010
I'll rate this a four, because the taste was fine. I personally don't need that much egg, so I cut the egg part in half, one is fine for me. The real reason for my review is that you really need to play with your microwave to figure out if this works for you. This recipe does not work in my microwave oven. I can adjust and do the eggs on half power without the bread, and put the cheese on later, but that doesn't work with my morning - I need something that I can nuke and go. so I have a freezer full of these, which I have been taking out on Satursday mornings, dissasembling, heating and eating. Every microwave oven is different, so that's not anything against this recipe, just a little dissapointing :(
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24 users found this review helpful

Gorgonzola and Olive Stuffed Grape Leaves

Reviewed: Sep. 14, 2008
Dynamite! I used the leaves soaked in vinegar brine, which I prefer as they have a milder flavor, rinsed and drained them. I also had a lot to make so I flushed out the filling with some rice (not much) to keep my costs down. I used a mix of macademia nuts, walnuts and pine nuts since I had them on hand, tomatoes and onions out of my garden. These were a huge hit, everyone thrilled to see a vegetarianstuffed grapeleaf. I will make these again, and again!
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24 users found this review helpful
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Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette

Reviewed: Sep. 7, 2010
I really enjoyed this salad as a use for garden veggies! The dressing was nice and flavorful but not too radical - I did think it was a bit much, so i cut it in half. The second day I added tortellini to the leftovers - they were gone before I got any. I will definitely make this one again.
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23 users found this review helpful

Stuffed Pepper Soup IV

Reviewed: Mar. 15, 2009
LOVED IT. I agree that I wanted a tad more flavor than the seasonings indicated - so I added a splash of red wine, some garlic and basil as well as a little worcestershire sauce when I was browning the meat. None of my personal seasoning decisions make this less than as written - I just wanted it to have a bit more kick. Thanks for the recipe!
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23 users found this review helpful

Roasted Curried Chicken with Couscous

Reviewed: Jun. 2, 2008
This was a very nice curry with some subtle additions. I used it mostly for the spice combination, and it came out great on boneless skinless chicken breasts. Make sure that you use smoked paprika - the plain mccormick stuff will not add anything to the recipe. Also, I was out of couscous so I made grits. The only thing that I changed flavor wise was not no duplicate the spices exactly in the grits - I wanted a little variation. I am sure you could add fruits like raisins or cranberries, and veggies as well. I will use this spice combination again.
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23 users found this review helpful
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Steamed Blue Crabs

Reviewed: Jul. 6, 2009
As a true Marylander I can say that this is the best way to eat crabs! Steaming crabs really makes for a superior crab meat (as opposed to boiling them). I like a little less vinegar in my beer mix, and a little less salt. This made for a perfect Eastern Shore 4th of July with some silver queen corn, watermelon, beans and tomatoes!
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22 users found this review helpful
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Easy Mac and Cheese Muffins

Reviewed: Aug. 11, 2008
For the most part I enjoyed these, but there were less of a hit with the kiddos than I thought - a few of the pasta corners got crunchy which they did not like. I think that next time I will cover with foil until the last few minutes and see if they are more gooier.
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22 users found this review helpful
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Lentil and Buckwheat Salad

Reviewed: Feb. 12, 2009
I loved this and will definitely make it again. I had trouble finding buckwheat so I used bulghur wheat which is similar. Other than having to adjust the times slightly due to the wheat this recipe was fabulous. The only recommendation that I have is that the water/broth from cooking lentils/legumes can add to the unpleasant after-effects of eating them, so I used fresh vegetable broth instead. Thank you for this recipe - it will be a household standby!
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19 users found this review helpful

Merritt's Butternut Squash Gratin

Reviewed: Nov. 17, 2008
I can't believe that I forgot to rate this one - not like he needs another rave review, but I loved this recipe, and will make it often. For those worried about the expense of the Gruyere cheese, you can also make it with mozzarella or cheddar or a nicely flavorful swiss. I have my own all year herb pots so I made it with fresh rosemary and thyme.
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19 users found this review helpful
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Blueberry Egg and Cheese Bagel

Reviewed: Jun. 16, 2011
I can't comment on the originality of this breakfast sandwich, because I don't eat at fast food places. However, I do eat blueberry bagels, and eggs, so I thought I would give it a shot. I scrambled an egg for my sandwich. It was ok - though I am not entirely sure I will eat this combination again, I am glad I tried it.
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18 users found this review helpful

Ravioli Lasagna

Reviewed: May 3, 2009
The flavor was OK, but I didn't like the texture of the ravioli after it was baked. Some of them were a little chewy, some were gummy and some were crunchy.
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18 users found this review helpful

Sugar Snap Pea and Berry Salad

Reviewed: Feb. 7, 2009
I wish I had followed SunnyByrd's suggestion to add a splash of lemon juice and walnuts - I think that would have really pulled this salad together. As is is was good, but it could have been great!
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18 users found this review helpful

Roast Chicken with Thyme and Onions

Reviewed: Jan. 24, 2009
This is a great recipe for a standard roast chicken - the herbs and lemon really standout. The only caution I have for cooks is to make sure you use a larger bird. I made this with a small bird and whiel the meat wasn't done until the directions, the bird came out fairly dry. If you are going to do a small bird, make sure to tent the bird with foil and baste to keep it moister. This is what I should have done, and will do the next time I use this recipe.
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18 users found this review helpful

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