JANE ZIMMERMAN Recipe Reviews (Pg. 1) - Allrecipes.com (1212674)

Easy Garlic Escargots

Reviewed: May 18, 2008

Best escargots I've ever tasted! Made some changes. I prepared this as an entree for my husband and me. The can said 12 escargots but there were actually 15. I used 10 "stuffing mushrooms" (large) and put 2 escargots in the largest ones. Had to use a larger baking dish. Increased the garlic to about 4 cloves (we LOVE garlic!) and the white wine and heavy cream to 1/2 cup each. Also increased the tarragon to 1/2 teaspoon. Removed the mushroom caps to the baking dish before adding the cream mixture to the escargots in the pan and sprinkled a little kosher salt over it. Didn't measure the Parmesan, just sprinkled over the entire dish before baking. Baked for 15 minutes and browned lightly under the broiler. The wine was chardonnay. This is heaven in a dish! Don't know how it would have been as leftovers as we had none!! You won't regret trying this one!

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48 users found this review helpful

Appalachian Slaw

Reviewed: Aug. 12, 2006

I'm not much of a coleslaw-type person, but this sounded good so I tried it...and I'm so very glad I did! I seeded the cucumber (used 1 whole) and the tomato; used a purple onion and bagged mix that had a small amount of carrots & purple cabbage (also added quite a lot more mayo than called for). This made a very colorful mix! I also don't like sweet slaws, so I tasted before I added the sugar, then tasted again after adding the sugar. It wasn't sweeter but it was definitely better! All in all, a great recipe and one I will make regularly!

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3 users found this review helpful

Cheesiest Potato Soup

Reviewed: Mar. 21, 2006

I was spoiled by the recipe for Baked Potato Soup I from this site! Therefore, I was extremely disappointed by this recipe. Even with the heavy cream and all that cheese, it's still not thick & creamy & smooth the way that I had hoped. We'll be sticking with the other recipe; won't make this one again.

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2 users found this review helpful

Baked Potato Soup I

Reviewed: Mar. 21, 2006

Fantastic! Everything about this recipe is right on. I "baked" my potatoes in the microwave and peeled and chopped them while still warm and I used butter instead of margarine, avoiding transfats. We like it just the way it is, thick and creamy! If your preference is for a thinner soup, add more milk. It is AWESOME! We will be having it regularly.

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2 users found this review helpful

Best Beef Stroganoff

Reviewed: Feb. 26, 2006

The primary taste of this recipe was of lemon! The only changes I made was to decrease the onion to one & decreased the egg noodles to 8 oz. We will not make again; have other beef stroganoff recipes that are very good. This just didn't have enough beef taste. I think part of the reason was that the beef was never browned to develop the glaze in the pan that adds so much to the taste of the final product.

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20 users found this review helpful

Shrimp with Lobster Sauce

Reviewed: Jul. 19, 2005

Like others suggested, I doubled the sauce ingredients. Wonderful recipe; the shrimp were perfectly tender, with the delicate coating created by the sherry/cornstarch combination. Since the pork was also doubled, we even had shrimp left over and it didn't toughen up with reheating, was just as good the next day for lunch. If you like shrimp with lobster sauce from a restaurant, here is your chance to have it at home whenever you want! Very, very good!

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2 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Jun. 1, 2005

It's an excellent recipe with just the right combination of seasonings. It will be requested again and again.

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0 users found this review helpful

Baked Ziti I

Reviewed: Dec. 15, 2004

As other reviewers pointed out this was too much for a 9x13 inch casserole, I made the following changes to make it fit & accomodate our preferences (like MORE CHEESE!). Changed ground beef to 3/4 lb and the pasta to 1/2 lb,changed provolone to 6 oz (6 slices to cover the layer),changed mozzarella to 5-6 oz & parmesan to enough to cover the layer. Even though the pasta didn't completely make a layer, it still turned out beautifully. Oh, and I also layered pasta first, sauce, provolone,sour cream,pasta again, sauce, mozzerella, parmesan.This made 2 dinners for me & my husband. If I need to make 8 servings, I will just double the quantities I used and bake it in a lasagna pan.And of course,I covered it completely the entire baking time. We froze our 2nd half and it was as good,or better, the 2nd time around. I will be making this regularly. Can't wait to make it for the rest of the family and guests. Fantastic!

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3 users found this review helpful

Spicy Crispy Beef

Reviewed: Nov. 23, 2002

This is fantastic! Even though I substituted chardonnay for the rice wine and chili sauce for the chili paste and frozen mixed sweet bell peppers for the fresh, it still tasted exactly the way I'd imagined it would! Next time I'll use the fresh red bell pepper to get the crispness. My husband took the leftovers for lunch which he usually doesn't care to do. We'll be having this often - can't wait to make it for friends and family! Thanks, Brent!

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10 users found this review helpful