zerodramamama Recipe Reviews (Pg. 1) - Allrecipes.com (12559611)

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Honey Dijon Balsamic Vinaigrette

Reviewed: Apr. 12, 2011
This recipe is good, make that GREAT as is, and also with one, some or all of the variations of soy, lemon juice, basil, oregano, garlic, onion (chopped, minced, or powder). I'm sure all the others mentioned would be equally delicious! If you don't like the thick heavy consistency, use equal parts balsamic/cider vinegar. Can measure right into bottle or jar and shake and serve/store!
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1 user found this review helpful

Shrimp Fettuccine Alfredo

Reviewed: Apr. 13, 2011
Only change I would make next time would be to make the sauce separately, by melting 1 extra tablespoon of butter/margarine in a separate medium sauce pot along with 1 tablespoon of flour, whisk until combined and butter is melted, then proceed with most of the cream,keep(save some to thin later if needed), then add cheese salt and pepper to taste. Use a whisk during the entire sauce process and it will be less grainy. And, as for having too much pasta, you can always make less pasta, more sauce, or serve the extra pasta with butter/garlic/parsley for a picky young one! Thanks for a delicious (and easy, even with 3 pots) meal!
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5 users found this review helpful

Jack Wilson's Slaw Dressing

Reviewed: Apr. 23, 2011
First, the ease of mixing/storing in a jar works wonderfully. Second, I used about 1 teaspoon of celery SALT, red wine vinegar instead of white, 1% mild to desired consistency (didn't have heavy cream on hand), then followed recipe almost to a tee (eyed measurements). Third, this recipe is perfect for a 16oz bag of slaw mix, and finally, my picky, picky boyfriend's rave review was the icing on the cake! Perfect all the way around! Would probably make a great salad dressing as well as dipping sauce for chicken/shrimp.
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4 users found this review helpful

Cream Cheese Alfredo Sauce

Reviewed: Dec. 2, 2011
I gave this 5 stars because it was EASY and DELICIOUS. I omitted mushrooms (don't care for them), but when the sauce was complete, I spooned it over rigatoni(I didn't have farfalle or linguine),chopped broiled chicken breast and steamed broccolli. Yes, it is a little rich, but worth the splurge! Plus, if you are calorie conscious, you shouldn't be trying this one, anyway? Some italian bread rolls finished it off perfectly! Thanks for the recipe! Will be making again (and again).
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8 users found this review helpful

Pasta Siciliano

Reviewed: Aug. 18, 2012
This was an easy and delicious recipe. I don't like to rate with substitutions, but I used organic whole wheat broken spaghetti, and sunflower kernels (it was all I had)instead of pine nuts (I think the pine nuts would have been over-the-top delicious). And using everything else as written, it was great! My bf (I am so lucky to have a 'manly-man' Italian that still likes to eat healthy!) loved it. Will try it again, using kusera or fontina cheese, just for consistency's sake. This dish, served with a mixed greens salad and italian bread w/balsamic vinegar dip was PRIMO!!!
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1 user found this review helpful

Chef John's Spaghetti alla Carbonara

Reviewed: Sep. 27, 2012
Thank you , Chef John! I used 8 oz (approx)turkey bacon and all parmesan cheese (it's what I had on hand, and I didn't want to go to market). I doubled everything, using organic whole wheat spaghetti, to serve 4. My 2 sons and my bf all asked when I was making this again! I had 1 small bowl left (for lunch today) but somebody raided the fridge last night and it's ALL GONE! A REAL WINNER! I guess you could add other ingredients, BUT WHY? This is so simple and delicious!
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2 users found this review helpful

Sirecz (Easter Cheese)

Reviewed: Mar. 12, 2013
I was in TEARS (of joy) when I found this recipe! The hardest part was the spelling, as my Grandma's pronunciation 'SI-DIK,' very heavy on the r and cz, making it difficult to find! Grandma made this religiously, and I never got the recipe because it was something that I could 'take or leave!' But then my brothers started missing it, and I was compelled to find it. How she managed, at 89, to still wring the cheesecloth is beyond me, but God Bless HER, she is my inspiration for all things culinary. I have been making it for 3 years now, and will continue the tradition FOREVER, and serve it on ham sandwiches (with horseradish), and pair it with her homemade pickled beets and eggs!!!! Thank you LORRIE28!!!!
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2 users found this review helpful

Easy Chicken and Corn Chowder

Reviewed: Nov. 10, 2013
We loved this delicious, easy soup! I did use boiled chicken breasts, and was excellent! I was skeptical of cooking the potatoes AFTER adding roux and half & half, but it worked beautifully! I used 2 regular sized cans of yellowv/white corn. Didn't even know that they were packaged together until now! Bottom line...AWESOME SOUP WITH ENOUGH FOR LOTS OF LEFTOVERS TO SHARE(or not ;-)!)!!
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1 user found this review helpful

Classic Restaurant Caesar Salad

Reviewed: Mar. 14, 2014
Wow! This dressing is CLASSIC and AWESOME! tip #1...if you mix the dressing in a wooden salad bowl it also acts as an abrasive for the anchovies. I reluctantly substituted ReaLemon for fresh squeezed BC I forgot to buy a lemon. Three squeezes was plenty for me. I also used mostly apple cider vinegar with about 1 tsp red wine vinegar (I ran out). No salt necessary as anchovies (not paste) are plenty salty. Tip #2...if yours is too tart, please don't add sweetener. USE 1 tbsp grated parmesan to neutralize. Thanks, Sarah, for taking me back to the gourmet restaurants of Vegas, Puerto Rico, Bahamas, and every other glamorous casino destination in the Western World!
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Beef Marinade I

Reviewed: Jun. 19, 2014
Made it tonight,halving and eyeing ingredients. Added garlic powder after reading some other reviews. Marinated 1 1/2 lbs. cubed sirloin about 90 minutes. Kabobed with only mushrooms and red onions and grilled on medium 4 minutes, turned for 3 more minutes. Medium well and SUPER TENDER! Never would have thought of cloves in a marinade for beef, but WOW! Look out, RIBEYES!!! Made 4 skewers with 4 pieces each. Have 10 more pieces still marinating for 2 more days for steak salad. Boyfriend loved it! Serve with salad and garlic pasta or rice pilaf and crusty bread. Yum!
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INCREDIBLE Raspberry Cheesecake Cookies

Reviewed: Jul. 6, 2014
THESE COOKIES ARE DANGEROUS!! I got the 'tidbits' on sale feom Prepared Pantry website last Friday, and made these twice already! One 12 oz bag makes 4+ batches. The 2nd time around, I rolled by hand like thumbpeints and flattened slightly with my fingers. These turned out the best based on cooking time given. I even left the second sheet in for 10 extra minutes (for sidetracked outside talking to neighbors) and they just would not burn! AWESOME! LOVED BY ALL. I may try adding a tap of lemon juice next time for real cheesecake flavor! Oh, U also sprayed parchment and tips of cookies with Parkway and this helped to brown SLIGHTLY! A real hit at my home!
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2 users found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Aug. 26, 2014
We REALLY liked this soup! My bf said it eats more like a STEW! HEARTY MEAL. I left out zucchini, but added cauliflower and mushrooms. I sauteed the onion, green pepper, celery, garlic, and 4 sliced mushrooms in 2Tbsp butter. When serving, I added a few dashes each of curry powder and ginger powder to bottom of each bowl. Man, did those additions enhance an already GREAT recipe. Thanks, Annie!
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Roasted Red Pepper and Tomato Soup

Reviewed: Nov. 7, 2014
2nd time making this. Only changes...I roasted peppers AND tomatoes, cooled, pulled skins off, and seeded peppers. Kept peeled tomatoes whole.Threw all into pot, as is, no need to chop, as they're going to be pureed anyway. Cooked down as written. Added 2 of the 6 Cups Of broth, pureed with immersion blender. Added rest of broth, (chix, veg, turkey, any will be awesome...I used half chix, half veg) then proceeded as written. Added about 12 oz half and half at end for depth, but we love bisque like soups, you may not! Thanks for an awesome Recipe! My family and paddle team thank you!
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Foolproof Rib Roast

Reviewed: Dec. 26, 2014
Correction...he passed this past Sept. Ugh. But FABULOUS RECIPE AND METHOD
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