drsuz Recipe Reviews (Pg. 1) - Allrecipes.com (10851946)

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Leek and Fennel Soup

Reviewed: Nov. 13, 2012
Very good! I needed a recipe to use fennel and leeks from our CSA box, and this worked really well! I was a little confused about what to do with the onions: really just halve them? I did this at first but then they were so large that I ended up slicing up one and throwing in a few more pieces. I also used small red potatoes instead of baking potatoes and put in about 2 lbs., used 4 cups of chicken broth (low-sodium), 1 cup low-fat milk with 2-3 tbsp butter since I didn't have cream, and another 1-2 cups of water with a chicken bouillon cube. I didn't feel like using the blender, so I mashed the soup up to add creaminess and added 1/4 to 1/2 cup grated Parmesan and a few dashes of cayenne pepper to add a bit more flavor. Also added a can of corn towards the end. A yummy potato-leek chowder, and the fennel flavor wasn't too strong either!
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Crustless Mushroom-Spinach Quiche

Reviewed: Jul. 26, 2012
Very good recipe! Though I made some changes, based on what I had: I left out the spinach and shredded the zucchini instead (and strained/drained it) for about 2 cups total. Also did red bell pepper and green onions since that's what I had. And added a little cooked soy bacon crumbled up and used aged cheddar instead of feta. Left out the garlic, and it was still really good! Delicious, and a great way to use up some zucchini.
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Zucchini Herb Casserole

Reviewed: Jul. 13, 2012
My husband said this was is a "10"! I used one really big zucchini for this recipe--maybe 2-3 lbs? Then added 3-4 garlic cloves, 1 red bell pepper, and 1/2 cup of chopped red onion. I also used fresh basil and parsley and sea salt with a little chili powder since I didn't have paprika. I didn't have garlic salt and didn't have white rice but used 1/2 cup of quick-cook brown rice with 1 cup water. I put it in a 9x13 pan and used about a cup of mild cheddar with grated parmesan in the mix with about that much on top. Delicious! I look forward to leftovers tomorrow!
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Delicious Ham and Potato Soup

Reviewed: Jan. 2, 2012
Excellent recipe! I doubled the recipe then added at least another 1/2 to 1 cup of diced honey-roasted ham, then some sliced carrots and frozen peas, and it was delicious! I added more water and some chicken broth instead of bouillon and used cornstarch instead of flour (only 2 tbsp) for thickener to keep the meal gluten-free. I didn't double the milk or butter part, though, and it was still thick enough by using a masher in the soup towards the end to mash up a little of the potatoes (before adding the milk mixture). I also used baby red potatoes and did not peel them prior to dicing and cooking.
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Soy and Garlic Marinated Chicken

Reviewed: May 25, 2011
Excellent recipe! I also used low-sodium soy sauce, a little less than 1/2 cup, with a little rice vinegar, olive oil, splash of lemon juice, and a few slices of fresh ginger along with a few tbsp of honey in addition to about a tsp of minced garlic from a jar. I sliced the chicken, marinated it for 2 hours, scooped it out of the marinade, and then cooked it on the stove top and added red bell pepper, broccoli, and sliced radishes. Placed on top of brown rice. So delicious! Even my picky 3-year-old ate some chicken and rice! I should have made 2 breasts instead of 1 1/2!
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Sesame Shrimp Stir-Fry

Reviewed: Nov. 8, 2010
Great recipe! I also used canola oil and then forgot to add sesame oil, but it still turned out well. I also added soy sauce to the shrimp marinade, which worked well since I used minced garlic and some of it stuck to the sides of the bag. Also added broccoli, zucchini, and mushrooms! A little spicy, but really good!
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Jeanie's Falafel

Reviewed: May 2, 2010
Excellent and very healthy recipe! I agree that you can probably use a bit less bread crumbs if you do decide to double the recipe. I used 30 oz of garbanzo beans tonight, and this served 5 adults perfectly with a few falafel for leftovers tomorrow. Also, 1/4 large red onion was plenty, and I added less cumin and a tsp of coriander. I also added one egg and a little Greek yogurt, and I baked falafel patties--about the size of mini burgers or sliders. Used crushed garlic from a jar instead of fresh. Baked at 350 or so for 10 minutes per side on a couple of cookie sheets covered with a thin layer of olive oil, and the falafel were still crispy enough on the outside without all of the grease. Served with a modified version of Greek Veggie Salad II and sliced cucumbers, tomatoes, and baby lettuce along with tahini sauce and roasted garlic hummus on the side. Delicious! Also good with a sauce of Greek yogurt, a little dill and lemon juice.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: May 12, 2009
I followed the recommendations of others and left out the flour. I used a spare amount of a salt/pepper seasoning mixture on the chicken prior to sauteeing the breasts, and I also pounded out the breasts to make them as flat as possible prior to cooking. I also added diced red onion with crushed garlic since I only had about 1/2 lb of mushrooms. I didn't reduce the sauce much at the end, and there was plenty left over for putting on top of mashed potatoes. I used dried parsley and a bit of thyme for the seasoning in the sauce. Very yummy and really easy to make!
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Asian Chicken Salad

Reviewed: Apr. 1, 2009
Great dressing! I followed the instructions of others and added celery, mushrooms, and cilantro. I also added fresh mandarin orange sections and used baby spring greens. The first time it did get a bit soggy for leftovers, though, so I used romaine the second time and added chopped red bell pepper and sliced water chestnuts. I also toasted sesame seeds and added them to the chicken (cut into pieces and cooked in teriyaki sauce), then left the chicken and sesame seeds in the fridge together overnight. It was difficult to find won ton crisps, so I used sesame chips from an Asian food store the first time. The second time, I found raw won ton wraps in the produce section of the store and sliced them into 1/8ths, then fried them briefly in a little bit of vegetable oil the day before. They kept very well in the fridge overnight, and I served the crisps on the side later.
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Spinach Lasagna II

Reviewed: Apr. 1, 2009
Excellent recipe! Even our picky 14-month-old loved it! We used jarred sauce and added sliced zucchini to the layers as well. Definitely something I'd like to make again--maybe with mushrooms too? I thawed the frozen chopped spinach until it was in small pieces but didn't need to drain it.
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Garlic Balsamic Shrimp

Reviewed: Feb. 26, 2009
Very easy recipe and really delicious! I followed the suggestion of a previous reviewer and used half sesame oil and half olive oil. Also, I used previously crushed garlic--about 1 tsp. and fresh basil--about 1-2 tbsp.--along with a few squeezes of lemon juice. We don't have a pan grill, so I just marinated everything together for about 40 min while waiting for my husband to get home, and then sauteed it all on the stovetop in a big skillet with the lid on. The bell peppers stayed a little crunchy, which was nice, yet the yellow onion was nice and sweet. We put it on top of linguine with fresh cooked spinach on the side. Definitely something we'll make again!
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23 users found this review helpful

Garlic Red Potatoes

Reviewed: Mar. 12, 2008
A very good recipe! I sliced the red potatoes instead of quartering them, and they cooked more quickly. Though I wish I had left them in a bit longer to allow the potatoes to crisp up a bit. I used a small amount of crushed garlic instead of minced, and next time I'll use a bit more. Very tasty!
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Thai Red Chicken Curry

Reviewed: Mar. 10, 2008
A very good recipe--and really easy! I followed the suggestions of others and added the juice of 1 lime as well as garlic--I used crushed garlic and added it to the olive oil before the chicken. I also added a bit of soy sauce since I didn't have fish sauce. Also, I couldn't find curry paste at the store so I used 2-3 tsp curry powder mixed with a bit of water then stirred the mixture before adding 2 spoonfuls of creamy peanut butter and a little bit of the coconut milk. I then added this mix to the chicken and veggies and a bit of minced fresh ginger root as well as a salt, pepper, and a dash of red pepper flakes. Also used frozen green beans instead of zucchini, which my husband said he liked. Tasted great over brown basmati rice. We're looking forward to leftovers tomorrow!
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Roasted Salmon with Orange-Ginger Glaze

Reviewed: Mar. 3, 2008
Great recipe! Very easy, and I appreciated not having to buy very many ingredients--I had everything but the ginger root on hand. I took the suggestion of others and added a bit of soy sauce to the leftover OJ sauce and kept this for pouring over the salmon at the end. I served it over brown basmati rice with stir-fried baby bok choy. A nice healthy, easy meal that I will definitely make again!
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Restaurant-Style Zuppa Toscana

Reviewed: Dec. 18, 2007
Very good! We used veggie bacon cooked in the microwave, and both times we made it, it turned out really well. We also substituted in light cocunut milk instead of heavy cream this last time, and it was delicious! I also added some sliced mushrooms towards the end each time and added in bite-sized pieces of cooked chicken the first time as well.
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Tex Mex Black Bean Dip

Reviewed: Dec. 18, 2007
My husband made this for a party tonight, and it tastes wonderful! Also looks nice with cheddar cheese on top too.
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Cheddar Chicken

Reviewed: Oct. 8, 2007
I used lowfat yogurt and spices (salt, pepper, parsley, a few flakes of red pepper) instead of melted butter, and it turned out well! I sliced the breasts into strips, so BBQ sauce for dipping also helped.
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Chicken with Garlic, Basil, and Parsley

Reviewed: Sep. 17, 2007
A little too much garlic, but very tasty!
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Salmon Tango

Reviewed: Sep. 17, 2007
Great marinade/sauce! We don't have a grill, so I placed the salmon skin side down in a dish, made several slices in the top, and poured the sauce over it. Then I covered the dish with foil, let it marinate for about 30 minutes, and then cooked it (still covered with foil) at 350 F. After that, I broiled for about 5 minutes uncovered to give it a golden/crispy hue on the outside. With green beans (see Green Beans with Hazelnuts and Lemon Zest recipe) and brown rice, it was a delicious and very healthy meal!
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Green Beans with Hazelnuts and Lemon

Reviewed: Sep. 17, 2007
Great recipe! I substituted sliced almonds instead and threw in some fresh diced tomatoes at the end---very yummy!
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Displaying results 1-20 (of 28) reviews
 
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