JOHNZORNES Recipe Reviews (Pg. 1) - Allrecipes.com (1057898)

Summer Corn Salad with Asparagus

Reviewed: Dec. 30, 2010

This is good and pretty refreshing but something is missing. I haven't decided what is missing yet. Many guests said it would have been better hot. Humm? I guess I will try it again and see if I can improve.

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3 users found this review helpful

Butterfly Chili Lime Prawn Spedini with Raspberry Dipping Sauce

Reviewed: Dec. 30, 2010

This was a huge hit. 8 people devoured over 1lb of prawns in a matter of minutes. They raved about the dipping sauce too. The marinated has a lot of lime juice. This tends to cook the prawns like ceviche. Then after grilling they were a little tough. I am not sure that this part worked as well as I would have liked. Maybe some wine and zest would be better. I will test this approach next time. They cook very quickly under the broiler so keep a close eye on they or you will over cook the prawns. I didn't strain the dipping sauce. I simply reduced it until I got a consistency I liked. I also used Serrano instead of jalapeno. Skewering the prawns was a little tricky. I am not sure if I did it as intended but it came out well. Next time I will take a picture and add it tot he recipe.

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9 users found this review helpful

Angels on Horseback

Reviewed: Dec. 29, 2010

Couldn't get oysters on the half shell, only large sizes available, so I tried this out. I have to say that it was good and pretty popular. The guests left one or two but I had them when I came out of the kitchen so no leftovers, always a good sign. It is very easy to make. I used 1/2 slides of bacon so there was less bacon per piece. I also found that baking took longer than anticipated. The moisture in the oysters slowed the cook time so I had to keep them in for quite a bit longer but they came out fine. NOTE: that means you could make a little ahead and keep them warm pretty easily. Plan on using the larger round toothpicks. The small ones made it difficult to put it all together. They were not the top choice hit of the party but they were popular. I definitely will make them again.

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14 users found this review helpful

Easy Sausage Strata

Reviewed: Nov. 28, 2010

Sorry to the poster but this is the most pedestrian recipe that I have tried. I can't even imagine how so many rated this highly. Yes it is easy to assemble and can be done the night before. It will also work to keep the masses out of your kitchen in the morning when you are cooking but that is where the benefits end. I did not care for the texture of the eggs. It is kind of bubbly from the moisture in the milk boiling. The bread gives this a kind of gummy texture, like french toast that isn't browned, and it tastes about the same. Not sure that the mustard adds anything, it is lost in the strength of the sausage & cheese. Maybe if you used cream, left the bread out, and put buttered bread crumbs on top to brow. On second thought, I think I will stick to Quiche.

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5 users found this review helpful

Chile Colorado

Reviewed: Jun. 1, 2008

WOW, if you love Chili Colorado this is the real thing. It takes a little extra time because you start with dried chilies but it is well worth the effort.

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1 user found this review helpful

Meaty Spaghetti Sauce

Reviewed: Sep. 4, 2006

I tried this recipe and was pleasantly surprised. After mixing all of the ingredients, before simmering, the taste was good but not great. 2 hours of cooking dramatically improves this result so don't shortcut yourself.

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17 users found this review helpful

Arizona Carnitas With Green Chiles

Reviewed: Aug. 24, 2005

The canned green chillis didn't work for me. The flavor lacked that fresh character and the color wasn't too appetizing. Switching to fresh chillis and adding some late in the game may help. Expiriment from here and I think there is a good recipe hiding.

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8 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Aug. 24, 2005

A little too sweet for my personal taste. I dramatically reduced the honey and it was much better. Overall a quick an great recipe.

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0 users found this review helpful

Moussaka

Reviewed: Jan. 29, 2003

I took a few liberties but it came out great. It is very rich but make it and enjoy. The pervious reviewers noted that it was a bit greesey, this is most likely due to the meat (try extra lean ground) AND the sauce. It appears as if the oil comes out of the butter as the sauce is cooked. There was one note about needing all of the eggplant. I would tend to agree. I used 2 and it was good but 3 would have been better. I added ~3/4 cup of feta cheese. This worked out since I had a larger pan and it added a nice flavor. Cooking the eggplant takes quite a while. I used a regular pan. This forced me to use some oil and cleaning the pan afterwards is a pain because the oil cooks on after that much time. Be sure to use a non-stick pan and cook the eggplant dry.

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1 user found this review helpful

Baked French Fries I

Reviewed: Dec. 26, 2002

We use this recipe often. The seasonings are great but basic process is good if you just want to make plain french fries. As a simpler side we often use course ground salt and then bake them. We have used a relatively light weight cooking sheet but I suspect that a heavier cooking sheet or a stone would allow the bottoms to brown more.

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3 users found this review helpful

Carne Adovada

Reviewed: Mar. 21, 2002

Recipe is so easy and tasty! We thought it needed salt.

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13 users found this review helpful

Deep Dark Chocolate Souffle

Reviewed: Jan. 11, 2002

This VERY easy, forgiving recipe produced great results. I had a small mishap, accidently ran water into the mix, during my first try but the results were still fantastic. Everyone will love. They think it is hard but it and it is easy enough to make most any time. I tried cooking it in individual remekins but didn't get as good of results as I did with one larger ceramic dish.

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6 users found this review helpful