Zaski Profile - Allrecipes.com (13416793)

cook's profile

Zaski


Zaski
 
Living In: Memphis, Tennessee, USA
Member Since: Aug. 2009
Cooking Level: Expert
Cooking Interests: Baking, Indian, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Gourmet
Hobbies: Hiking/Camping, Walking, Reading Books, Music, Genealogy, Wine Tasting
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Recipe Reviews 8 reviews
Chocolate Chip Banana Bread II
AMAZING! TERRIFIC! Prolly the best banana bread recipe I've ever eaten! I ended up using a smidge too many chocolate chips but not by much. I also substituted the walnuts with pecans. Fabulous recipe with or without the add ins :)

0 users found this review helpful
Reviewed On: Sep. 21, 2010
Creamy Pesto Shrimp
This recipe was excellent. A big hit with the fiance who was craving pesto. I prefer to make my pesto fresh but I used jarred on hand. I also used half n half to cut some of the fat. I recommend using some of the spaghetti water to help thin out the sauce. Once you add the cheese it does thicken up remarkably fast.

3 users found this review helpful
Reviewed On: Aug. 5, 2010
Raspberry-Glazed Rosemary Chicken
I'm a big fan of raspberries both in sweet and savoury recipes so I got very excited when I saw this in my email box. Overall the recipe was excellent. I did make some changes. First of all I cut the recipe in half because it's just for my fiance and myself. Second of all, I didn't have any honey mustard so I used regular spicy brown mustard and used that. The half recipe only called for a 1/4 tsp but I prolly ended up with a rounded tablespoon of mustard into a 1/2 cup of raspberry preserves. The competing flavors were delicious. Also for those who claimed a Pinesol taste, you probably had too much dried rosemary, especially if you added the rosemary to the raspberry glaze. I omitted this completely out of the recipe and will actually lessen the rosemary amount in the herb rub the next time I make this. Dried herbs are more concentrated in flavor than fresh so less=more.

9 users found this review helpful
Reviewed On: Aug. 3, 2010
 
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