hzajc Recipe Reviews (Pg. 1) - Allrecipes.com (10407658)

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Pan Fried Brussels Sprouts

Reviewed: Feb. 25, 2011
My husband and I have been preparing brussels sprouts like this for years. It's our favorite! We leave out the garlic powder at the end and sometimes lightly steam them before frying since they can get a little dark before becoming tender. If they're smaller sprouts, it's not an issue though. A well seasoned cast iron pan does wonders for the flavor, too!
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76 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 25, 2011
My rating is for the sauce ONLY since I made some changes to the methodology. First off, I used chicken tenders, second I baked them. This is the second time I've tried to bake a deep-fry recipe and this is the second time it's failed miserably! I read several other reviews, all of which stated the end result was great, so I don't know how I messed up. I ended up with a hard crust (not the same as crunchy!) that didn't soak up the sauce at all. It was pretty gross, to be honest, and the exact problem I had the last time I tried to bake breaded shrimp. Anyway, from now on I'm just going to suck it up and deep fry when the recipe says to deep fry. If it's only once in a while it's ok, and there really is no other substitute for that crispy golden crust. The sauce was very good, btw.
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11 users found this review helpful

Greek Style Potatoes

Reviewed: Feb. 22, 2011
These were pretty good, but the lemon needs to be toned down a little. It wasn't bad, just overpowering enough that I didn't love the final product.
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3 users found this review helpful

Turnip Casserole

Reviewed: Feb. 22, 2011
I'm not sure if I did something wrong or if these flavors just didn't jive with my pallet, but neither my husband nor myself enjoyed this dish. It was a unique application for turnips, which we usually enjoy, but the end product was grainy, eggy, and a little watery. I think part of the problem was that the masher just didn't get the turnip particles small enough, so maybe next time I'll use a food processor or electric mixer. Also, I think I'll use an electric mixer to incorporate the egg, sugar, butter, and salt and really whip them all together until fluffy. That way the sweetness and texture will blend more.
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5 users found this review helpful

Chorizo and Lentil Stew

Reviewed: Feb. 22, 2011
The flavors in this recipe are very, very good, but it's not what I would call a stew. The only change I made to the recipe was substituting a can of chicken broth for some water (I still used 3 cups of liquid) and it came out more like a thick sauce you would eat over rice than something eaten from a bowl. In fact, with the exception of the chorizo this had very strong Indian flavors. It was tasty enough that I'll make it again; the only reason for four stars instead of five is that the "stew" implies it's a meal in itself, whereas it really needs a little something to go with it. Next time I'll serve it over Basmati rice.
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11 users found this review helpful

Brazilian Black Bean Stew

Reviewed: Feb. 22, 2011
This is an AWESOME recipe. My husband not only downed several bowls of this, he took all the leftovers to share with his fellow graduate students the next day! One of the students lived in Brazil for two years and said this tasted just like something he would have eaten there. Since then I've had more than a few requests for the recipe :) I followed the recipe as written, using a tad bit more ham and chorizo than called for so I wouldn't have leftovers. I also used frozen mango added during the last ten minutes of cooking since my fresh ones were unripe. If you're tempted to skip the fresh cilantro or the chile pepper, don't! The cilantro pairs beautifully with the mango to give what would be a hearty, traditional stew, a very fresh, lighter, sweeter flavor. The Chile adds just the right amount of heat without detracting from the other flavors. Will definitely be making this again.
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12 users found this review helpful

Moroccan-Style Stuffed Acorn Squash

Reviewed: Oct. 19, 2010
Very tasty! I substituted quinoa for the couscous to add some nutritional value, and added a finely diced red bell pepper and small crook-necked squash since they needed to be used up. Dropped the cumin to 1 tsp. and added 1/2 tsp of cinnamon, the result was the PERFECT blend of spices-not too strong, not too weak. Accidentally left out the garlic but was still very tasty. This made enough to fill 3 full acorn squash!
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12 users found this review helpful

Corn and Chicken Chowder

Reviewed: Sep. 13, 2010
I think this chowder has a lot going for it, but needs some revisions. First of all, sautee the chicken until it's browned and then save to add to the soup later. Sautee the onions and celery too to draw out their flavor before adding the other ingredients. Skim milk is fine if you're watching calories, but be aware that it makes for a really, REALLY thin soup -not really a chowder consistency. After trying to thicken it up at the end (and that being time consuming), I think next time I'll bake a roux while getting the rest of the ingredients ready and thicken it up that way, like I do clam chowder. So bottom line is this: Sautee the veggies and chicken first, thicken with a roux, and add LOTS of salt and pepper. I think it might be worth five stars after that.
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9 users found this review helpful

Red Cabbage

Reviewed: May 29, 2010
Great! My husband and I are huge cabbage fans and since coming back from Germany, I've been looking for a traditional rotkohl recipe. This is it! I modified it slightly (I don't believe in rating recipes that I've changed, so no worries here), just enhancing the flavor of the cabbage by using about 1/4 c. apple juice and 1/2 cup water instead of all water, and crumbling a few slices of bacon into the finished product. Since I'm on a dairy-free diet, I left out the butter at the end and added a dash of olive oil for some creaminess. My husband ate half the pot all by himself in one sitting and the left overs were gone in a day. Served with brats and a green salad.
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7 users found this review helpful

Tourtiere

Reviewed: May 29, 2010
Absolutely delicious. I had half a pound of ground veal left after making meatloaf and decided to try out this recipe. Wow. Because this is a rather simplistic dish (a basic meat pie), using quality ingredients is crucial. With the ingredients called for it's a definite 5-star recipe. If you're tempted to omit the veal or pork and use ground beef instead, don't! It WILL fall flat. So, do yourself a flavor (ha ha) and make sure to use the meats and spices called for. I'm sure you will be impressed.
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7 users found this review helpful

Sweet Potato Slaw

Reviewed: May 29, 2010
Only twice in my entire life have I made something that ended up completely inedible- and this accounts for one of those times. I planned on taking this to a family get-together and specifically went out and purchased sweet potatos to use, despite having yams on hand. I think this may have been the problem, actually. The recipe calls for sweet potatos, but I think this is one of the cases where people get sweet potatos confused with yams. I'm sure the recipe would have turned out MUCH better (and more aesthetically pleasing) had I used a yam instead. After finally assembling the salad and letting it rest for an hour, I opened the container to find a starchy, sticky, mayonnaisy mixture stuck to the bottom of the bowl underneath two inches of sickly-sweet, filmy, watery fluid with bits of pineapple floaties. But, because I figured I should, I even tasted it before throwing it out. Bad choice. After swishing my mouth out with carbonated fruit punch, I put the bowl outside the back door where it remained for the rest of the night-uneaten. So, if you absolutely must use this recipe, here's what I've decided. 1: Use a yellow/orange flesh yam instead of Sw. P. 2: Don't grate or shred the yam, just julienne it. 3: If you insist on using Sw. P., make sure to soak it for a while and rinse off the starch. Then let it dry completely before adding to the dressing. Hopefully it will turn out better than mine.
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9 users found this review helpful

Authentic Thousand Island Dressing

Reviewed: Feb. 10, 2010
Light and delicious! I used this to make reubens and they turned out fantastic. Next time I think I'll cut the sugar out completely as the red bell pepper sweetened it up enough. Cut the recipe in half and it still made a ton, so be prepared. Made a very, very tasty dipping sauce for salted yam french fries! Also good when mixed with horse-radish and served with salmon cakes. In fact, that was probably the best use for it.
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8 users found this review helpful

Citrus Glazed Banana Squash

Reviewed: Feb. 10, 2010
I was expecting an exceptional dish after reading the reviews so maybe that's why I was disappointed with the end result. The squash took about twenty minutes to become tender (so it made dinner late) and the mix of citrus and sweet (which I typically love) just didn't complement the squash. The spiciness of the cloves was the only thing that made this dish palatable and I ended up stirring the leftovers (which we had lots of) in with the leftover barley primavera (excellent side also from this site) to make it better. This could be pretty good with some modifications I think...dice the squash instead of cubing so it cooks more quickly, maybe use diced dried apricots with a tablespoon of brown sugar instead of the preserves so it's not soooooo sweet, and add a little bit of heat with some cayenne pepper. Anyway, if I make it again I'll let y'all know how the changes turn out.
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10 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Nov. 29, 2009
Fabulous recipe without any changes (five stars worth!), and even better once you start tailoring it to your own tastes. I rarely measure the cheese so don't be worried if you have to fudge it a bit, and have substituted havarti for the romano twice now. It gives it a creamier consistency and a more mellow flavor. I usually double the artichokes and have added variation such as roasted red peppers, bacon, sauteed garlic and onions, 1/2 sour cream 1/2 mayo, canned crab meat, salad shrimp, clams, olives, scallions on top...mmm. My favorite chip to serve with it are the Simply Naked Pita Chips from costco.
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6 users found this review helpful

Grandma's Green Bean Casserole

Reviewed: Nov. 29, 2009
This was a great alternative to the classic (yet unappealing) campbell's green bean casserole. I thought the sauce mixture blended well with the green beans without giving the the over-salted instant casserole flavor you get with cream of mushroom soup. I think two cups of cheese is a little excessive for this (adding that much cheese to a casserole this small just means there's a lack of flavor and the dish needs cheese to cover it up) and would recommend doubling it if you want to feed ten people with it. A good modification would be to omit the cheese on top and only include maybe 3/4 c. in the filling.
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2 users found this review helpful

Corn and Poppy Seed Loaf

Reviewed: Nov. 29, 2009
I'm not sure how to rate this since I doubled the recipe and it didn't work. Maybe it would have worked if I left it alone, but besides doubling it I didn't change a thing; hence the one star. Everything seemed to be fine until I started adding the flour, then the dough dried out really, really quickly. I was using my kitchen-aid mixer (I've used it to make bread before with no problems) and noticed the bread was getting dry, so cut out a full 1/4 cup. Despite that, it was still waaaay to hard to knead by hand so I started gradually adding water to loosen it up. After adding a quarter cup I finally got it to the point where my mixer wasn't grinding gears trying to combine everything and again tried to knead it by hand. I thought maybe it was a really stiff dough that wasn't supposed to get elastic-ey and shiny-smooth like most yeasty breads and finally decided to leave it alone and let rise. It rose fine the first time, then only rose to about 1.25 times its normal size when in pans (i left it alone for about an hour and a half). What I ended up with was a rock hard brick of bread with almost no flavor and poppy seeds all over my counter. I don't know if the corn flour was a mistake and it really needed cornmeal instead (less moisture absorption) or maybe all the mixing over-kneaded it and destroyed the rising properties, but it turned out to be nothing but a sad, hard, mess. I'll try it again as a single recipe and let y'all know how it goes.
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2 users found this review helpful

Famous Pork Chops

Reviewed: Nov. 14, 2009
Delicious, but here are some things to take into consideration: I used the full amount of butter with a pan that nestled the chops right next to each other, and they ended up coming out delicious-but soggy (even after I uncovered them to let them brown). I think if you're going to pack the chops into a dish close together, you could probably cut down the butter to 1/4 cup, end up with crunchy chops, and not even miss the difference in flavor. If you're spacing them out in a large pan though, you might need the full amount to keep them from drying out. Pan size seems to be the key though. Delicious anyhow.
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3 users found this review helpful

Best Lemonade Ever

Reviewed: Nov. 14, 2009
Doubled the recipe and only used two cups of sugar total. It was definitely sweet enough with only two cups of sugar, so I'd give it 5 stars with the adjustments, only 4 without.!
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2 users found this review helpful

Banana-Chip Oat Muffins

Reviewed: Jun. 27, 2009
These muffins were a fantastic alternative to regular sugar-loaded banana bread. I only altered the recipe slightly, using 1 C. whole wheat flour and 1/2 C. regular as suggested by another reviewer, and a crumbled up Hershey's milk chocolate bar since I was out of chocolate chips. Oh, and I used 3 large bananas instead of 3 regular. Anyway, these made for a moist, crumbly dessert that will also do nicely for a low fat, low sugar breakfast tomorrow!
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2 users found this review helpful

Cucumber Slices With Dill

Reviewed: May 24, 2009
The dill adds a great twist to this classic vinegar salad. Only change I made was to cut down the sugar to 1/4 cup (was still plenty sweet)
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3 users found this review helpful

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