zoltman Recipe Reviews (Pg. 1) - Allrecipes.com (10573382)

Garlic Cheddar Chicken

Reviewed: Mar. 21, 2012

A very easy, but wonderful recipe! I halved the recipe and baked the chicken in a 10 inch cast iron skillet. The 10 inch cast iron skillet is small enough to fit inside my toaster oven. I served the chicken with some salute pasta. Definitely a keeper.

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2 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Mar. 8, 2012

A very hearty recipe! This was extremely easy to make. No prep work. No browning and baking. Just throw the ingredients in a crock pot and you have a tasty meal. I cooked this on low for 8 hours and included dry thyme seasoning, black pepper and garlic powder to the chicken. Also, chicken tenders, the less expensive alternative to chicken breasts, worked very well with this recipe. Two hours towards the end, I added two small, finely diced red skinned potatoes and frozen vegetables to the mix. Will definitely make this again, probably on a cold Michigan winter day.

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1 user found this review helpful

Slow Cooker Split Pea Sausage Soup

Reviewed: Jan. 24, 2012

A wonderful recipe! Instead of using sausage, I used a ham bone from the local Honey Baked ham store. I also used five cloves of minced garlic instead of garlic powder. I also added some fresh black pepper. I cooked this on the slow cooker at a low setting for 8 hours. When it was done, the entire first floor had this nice aroma. Then I ate it and thought I died and went to heaven. Will be making this again.

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1 user found this review helpful

Mushrooms with a Soy Sauce Glaze

Reviewed: Jan. 20, 2012

A 10 star recipe! A great way to use your leftover mushrooms in the refrigerator. I also added some sliced onions and diced bell peppers. If you want to have this as part of an Asian dish, you can easily sprinkle some ground ginger or Chinese Five Spice powder during the cooking process. Otherwise, it's just fine with just the soy sauce. Try this recipe. You'll won't be disappointed.

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1 user found this review helpful

Spicy Hot Chicken Legs

Reviewed: Jan. 17, 2012

A wonderful recipe. I slow cooked the chicken legs for five hours and that worked just fine. I stuck to the recipe with the exception of adding cayenne pepper, a dash or two of liquid smoke and diced onions. Before placing the chicken legs in the oven, I brushed barbeque sauce on half of the chicken legs for variety. A word of caution. When baking the chicken legs, be careful not to bake too long as it will lead to dry chicken. You may want to check the chicken after 15 minutes and determine your remaining baking time. A big hit at our home and a good winter dish to be served with brown rice and steamed vegetables.

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3 users found this review helpful

Supreme Strawberry Topping

Reviewed: Dec. 25, 2011

I needed a strawberry sauce topping on my homemade cheesecake. It was Christmas eve and the grocery store was completely sold out of strawberry topping in the frozen food section. Thank goodness I was able to find frozen strawberries and this absolutely wonderful recipe. The three ingredients are excellent. The only thing I did to enhance flavor was to add 3 teaspoons of Grand Marnier liqueur. If you want to make the sauce thicker, you always have the option of adding a teaspoon or two of corn starch. I used 2/3 of the package of strawberries and after all the ingredients were added and cooked, I used an immersion blender to turn everything into a fine puree. Then I added the remaining strawberries and turned off the burner. I took the cheesecake and strawberry topping to a Christmas party today. All the guests raved about my cheesecake and strawberry topping. I'm delighted to say goodbye to store brand strawberry topping!

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6 users found this review helpful

Turkey Pot Pie I

Reviewed: Nov. 28, 2011

A wonderful recipe! The key to the filling flavor is the butter and oregano. I also added 3 cloves of minced garlic to the mix as well as some frozen mixed vegetables. I didn't have any leftover turkey, so I went to the grocery store and purchased a rotisserie chicken. I carved out the breast meat and used that as my diced turkey. It was wonderful! This recipe is definitely a keeper!

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1 user found this review helpful

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Nov. 19, 2011

A 5 star recipe. I made the following deviations. First, I omitted the ham and bacon from the recipe. Instead, I used one large smoked turkey drum stick. The drum sticks are sold in pairs in the meat section at a grocery store for about $6 for 2 large drum sticks. The smoked turkey drum stick is a healthier alternative and still has as much flavor as ham and bacon. The second drum stick was placed in the freezer and will be used for a future soup dish. I also had some carrots in the refrigerator which I pealed, diced and added to the mix. Secondly, I added the diced bell peppers later on. Unlike black eyed peas, the bell peppers are more tender and can get mushy if cooked too long. Third, I did not pre-soak my black eyed peas. Not necessary due to the slow cooking process. Fourth, I added twice the amount of minced garlic. Fifth, no salt was added. Sixth, I added raw shredded kale, diced green onions, a small amount of lime zest and grated Parmesan cheese to each serving bowl. The reason for the raw kale is to have the combination of soft cooked peas, carrots and peppers with the crunchy kale. To make the shredded kale, I removed the large thick spines from the plant and then placed the remainder on a cutting board. Then I took a sharp knife and sliced the kale as thin as possible. Although I made a number of substitution and alterations to the original recipe, the result is a much more healthier and tastier recipe. My wife loved, loved, loved this dish!

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11 users found this review helpful

Banana Sour Cream Bread

Reviewed: Sep. 25, 2011

A wonderful recipe! The oven temperature needs to be 325 degrees. For a healthier alternative, I used a quarter cup of applesauce as a substitute to a quarter cup of better. My wife did not notice until I told her. I added a light coating of chopped walnuts to the top of the batter before it went into the oven. It provides a crunchy topping which I enjoy. This recipe is a keeper.

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1 user found this review helpful

Unbelievable Chicken

Reviewed: Jul. 4, 2011

A moist and tasty marinade! I can't say enough about this recipe other than it's a 10! I doubled the recipe and kept half of the marinade for a basting sauce while grilling. I didn't have brown sugar so I substituted cup of white sugar and 3 tbsp of molasses. I used canola oil instead of olive oil and that also worked just fine. This marinade worked well for pork chops too. Definitely a keeper.

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5 users found this review helpful

Garlic Shrimp Linguine

Reviewed: Jun. 12, 2011

I cooked this dish in my large All Clad stainless steel wok. This is a good basic recipe, but in need of some adjustments to add flavor, variety and moisture. For flavor, I did the following: I added olive oil and crushed peppers to the hot wok and allowed both to cook for a minute or two. Secondly, I added the minced garlic to the olive oil. Also, like other reviewers did, I used 4 cloves of garlic. Third, for the sauce, I added a small amount of lemon juice, a complement to seafood. Finally, for the Italian component of this dish, I added fresh basil and oregano from my back garden. For variety, I included some vegetables which were diced bell peppers, zucchini and mushrooms. For moisture, I added a whole cup of white wine and half stick of butter. The amount of butter and white wine in the recipe is not sufficient in my view. The reason is the loss of moisture from evaporation during cooking and the absorption of liquid into the pasta. That’s why I am glad I added so much more butter and wine. Further more, the sauce is quite tasty and you'll want to drizzle this sauce over the top of your dish. I used farm raised shrimp from Michigan. This shrimp is gaining popularity and is excellent tasting.

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7 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Apr. 25, 2011

What a wonderful recipe! Very economical! Not only did this soup have flavor, but the recipe was a wonderful way to clean out the refrigerator. I made this for the first time for my wife who was fighting a terrible cold. I made the following deviations for extra flavor: First, I placed minced garlic at the bottom of the stock pot and saluted it in a small amount of canola oil with the diced onions and ham. After a few minutes I added the potatoes, onions, carrots and celery. Secondly, I added seasonings that complement ham and potatoes (thyme and mustard powder). You may want to experiment with your own seasonings. Third, I omitted the salt due to the saltiness from the ham. Besides, if anyone wants a more salty flavor, they can add table salt to their serving. Finally, I did not peal the potatoes. I used white potatoes and the peals were fine. Beyond that, I stuck to the recipe. My wife loved it! I served this soup with Grandmother's Buttermilk Cornbread from the allrecipes.com website. Great comfort food! This recipe is a keeper!

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5 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Feb. 7, 2011

A wonderful recipe! I bought some frozen tilapia at frozen food section at Target. To make this fish more healthy, I used canola oil instead of butter. To add more flavor, thaw and marinate the fish in lemon juice, garlic, canola or olive oil, parsley and fresh black pepper at least a few hours ahead of time. Don't be afraid to add more garlic. I used three cloves to three large pieces of tilapia along with some scallions for extra tang and the fish was yummy! Finally, 15 minutes of cooking time at 375 degrees is sufficient. I used a small Pyrex baking pan covered with aluminum foil in a counter top toaster oven. Serve this fish with any steamed green vegetable and rice and you'll have a healthy dinner. This recipe is a keeper!

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22 users found this review helpful

Stuffed Cabbage Rolls

Reviewed: Nov. 13, 2010

Excellent recipe. This is identical to Polish pigs in the blanket. It's a bit labor intensive, however. You may not want to cook this after a long day at work. Instead, it may be a nice dish to cook over the weekend when you have more time. I used home made tomato puree instead of tomato soup. Caned tomato puree is also a good alternative. With the beef, I added minced garlic, chopped onions and a dash of caraway seeds. One last tip. Use cabbage that does not have ruffles in the leaves, common in yellow cabbage. The ruffles make it difficult to tear the layers apart. Good luck.

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6 users found this review helpful

Italian Breaded Pork Chops

Reviewed: Nov. 7, 2010

This is an excellent recipe. Instead of using regular milk, I used buttermilk. I did not have any Italian seasoned bread crumbs. I only had panko bread crumbs. With the panko bread crumbs, I added McCormick's Italian season and the flavor was just fine. The same technique will also work with any unseasoned bread crumbs. Instead of adding chopped garlic to the hot olive oil, I added garlic powder to my bread crumb mix. My substitution provided garlic flavor to the pork. A nice touch was to add some dried onions to the bread crumb mix for some added zip. As for the dried parsley, I don't believe you'll get much flavor. However, parsley will add color to the pork chop. Therefore, I omitted the parsley. Overall, a very juicy and favorable pork chop. Will make these again.

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4 users found this review helpful

Basic Flaky Pie Crust

Reviewed: Oct. 31, 2010

I wanted to give this recipe a try because I was impressed with all the reviews. I followed the directions and made sure I measured everything accurately. The pie dough from this recipe looked good until I started to roll it with the rolling pin. It quickly crumbled. After several attempts, I wisely abandoned ship by throwing all the dough I made in the trash and replacing my pie recipe with store bought pie crust. I'm not sure why this recipe did not work out because I used cold shorting and let the dough refrigerate before rolling. It probably has to do with making pie dough in a food processor. I never had this problem when I made pie dough by hand. One word for this recipe - disaster!

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1 user found this review helpful

The Ultimate Chili

Reviewed: Oct. 29, 2010

Excellent recipe! Like others, I added 2 tsp. of brown sugar, more chili powder and cayenne pepper. I also thickened the chili using two tsp. of corn starch. My wife loved it! My recommendation is to also make Grandmother's Buttermilk Cornbread, an excellent recipe from allrecipes.com. It's easy to make and can easily be done while the chili is cooking in the slow cooker. Good luck!

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11 users found this review helpful

Marinade for Chicken

Reviewed: Aug. 1, 2010

This is an excellent marinade. The combination of sauces, vinegar, lemon juice and dry mustard are a perfect combination. I was skeptical at first because I thought this marinade would be too bitter. But when I cooked it with the chicken, I was pleasantly surprised. Not only did it have great flavor, but it was juicy. I used canola oil and dried parsley and added chopped dried onions and garlic powder. I also used a 2 1/2 pound bag of frozen chicken breasts and placed half of the marinade in with the raw chicken and kept the other half for basting the chicken while grilling. The quantity of ingredients in this recipe worked very well for me. I'm definitely going to make this marinade again.

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1 user found this review helpful

Pineapple Chicken Tenders

Reviewed: Jul. 21, 2010

This is an excellent recipe. The chicken was moist and full of flavor. I'll make chicken tenders again using this recipe.

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2 users found this review helpful

Bada Bing Pork Chops

Reviewed: Jul. 18, 2010

These are excellent pork chops! My recommendation is to marinate them overnight to get the full benefit of the marinade. As for the hot sauce, only use mild hot sauce such as Franks, not the high octane sauce such as Tabasco. The left over pork chops were sliced the following day for pork sandwiches with lettuce, tomatoes, mayonnaise, horse radish or spicy mustard with cheddar cheese on whole wheat bread. After slicing the pork, zap it in the microwave to warm it up. Even on the following day, the pork was still juicy. This recipe is a keeper.

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6 users found this review helpful