zernike Recipe Reviews (Pg. 2) - Allrecipes.com (1574366)

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Chicken Enchiladas

Reviewed: Mar. 9, 2010
Warren said this was excellent...about 10 times!
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Creamy Italian Dressing II

Reviewed: Jan. 7, 2010
I followed the directions exactly and was so happy with the result! Just plain DELICIOUS. Served it at a dinner party where everyone kept asking me what brand of dressing it was, and then just stared at me when I said I made it. Seems people don't make salad dressing anymore, ha-ha!
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3 users found this review helpful

Sue's Hot Fudge Sauce

Reviewed: Jan. 2, 2010
Just AMAZING, incredibly delicious. I could nearly eat it with a spoon. Okay, this is not the most rich chocolate flavored sauce you'll find. It's more a cross between chocolate and caramel...a lighter chocolate. But, who cares! It is easy and delicious and NO CORN SYRUP. Hooray for all that goodness!!! Thanks Lisa for this amazing recipe. You've added that much joy to my life!
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2 users found this review helpful

World's Best Potato Salad

Reviewed: Dec. 20, 2009
I made this nearly as directed, only with half the sugar. Served it at last year's Holiday party and it was a huge hit. Everyone said it was the best potato salad they'd eaten and several people took some home with them. Thank you Kaye Lynn for such a great recipe. Definitely one I'll go back to over and over again!
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2 users found this review helpful

German Potato Pancakes

Reviewed: Jan. 1, 2008
I had never attempted potato pancakes before because I was afraid they'd taste like hash browns, but these have turned my opinion completely around! REALLY great, really easy (if you use a processor for shredding). I just spooned them into hot oil, flattened a bit with a spatula.. cook, flip, cook, done! Served with fresh grilled brats, wilted cabbage slaw (from this site), beer, pickled eggs... oh, and we sprinkled them with a tiny bit of granulated sugar, topped with applesauce and sour cream. WONDERFUL. Raves from everyone!!!
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2 users found this review helpful

Wilted Cabbage Salad with Bacon

Reviewed: Jan. 1, 2008
For what this is, I gave it five stars. It's not something you'll see everywhere, and it's easy (if you use a processor for shredding the cabbage) and surprisingly delicious. We ate this with fresh grilled brats, pickled eggs, beer, and German potato pancakes (from this site). Since the bacon is crumbled, I used bacon end pieces, which are considerably cheaper than regular bacon. I also used white wine vinegar because that's what I had. With the high fat content of everything on the menu, smaller portions came naturally, were enjoyed and satisfying. For something unusual for your guests, this one is a winner!
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55 users found this review helpful

Marinated Grilled Shrimp

Reviewed: Aug. 24, 2007
HUGE SUCCESS – it’s so nice when a recipe works as easily as this. I followed the directions exactly, using JUMBO shrimp, which fit 3 to a bamboo skewer (be sure to soak the skewers in water first so they don’t catch fire). At $20 a pound, I prayed the shrimp would turn out okay… but these are easily the BEST shrimp I’ve ever eaten and I’ve traveled the world! Absolutely, use only FRESH basil. Toss everything into a large ziplock bag, squeeze out excess air; put in refrigerator. I think I marinated it for a couple of hours. Really excellent – all of my guests gave this RAVE REVIEWS! Was served at a birthday dinner with Crustless Spinach Quiche by Susan and Grilled Portobello Mushrooms by Michael (also from this site and 5*****).
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Crustless Spinach Quiche

Reviewed: Aug. 24, 2007
This was SUCH A PLEASANT dish! I used fresh spinach and heated it in a pan just enough to wilt it, then squeezed it dry in a towel and chopped into small pieces. Cooked the onion until soft then browned slightly, added the spinach and evaporated any juice. Followed remaining directions exactly, except didn’t have quite enough Muenster, so made up the difference with Smoked Gouda (about ½ cup). Served at room temperature as a side dish. This could easily (and proudly) stand as a main course. Really EXCELLENT -- my guests gave it rave reviews! Was served at a birthday dinner with Marinated Grilled Shrimp by Rachel and Grilled Portobello Mushrooms by Michael (also from this site and 5*****).
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4 users found this review helpful

Grilled Portobello Mushrooms

Reviewed: Aug. 24, 2007
This was INCREDIBLE. I added a splash of balsamic vinegar to the topping mixture, otherwise followed it exactly. Then I grilled the mushrooms (which were HUGE) gill side down for a few minutes, then turned over and added the topping. Right before the end, I added a sprinkling of smoked Gouda to melt. While I made this as a side dish to accompany Marinated Grilled Shrimp by Rachel (also on this site and 5*****!), these mushrooms could easily stand on their own. They end up with an amazing beefy quality, very juicy and tons of flavor! The bell peppers disappear, so nothing special needs to be done there, just chop them finely. WILL DEFINITELY KEEP THIS RECIPE and use again!!
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7 users found this review helpful

Corned Beef and Cabbage II

Reviewed: Mar. 18, 2005
This was excellent! My 'St. Patrick's Day' guests were IMPRESSED indeed. The meat was tender and flavorful, just PERFECT! I followed the recipe exactly except that I cooked two 2.5-pound briskets in Reynolds Oven bags at 250 degrees for 5 hours. The house smelled heavenly and there was no mess to clean up. I loved the flavor of the cabbage and apples prepared separately (be careful not to overcook them). This was an easy, ELEGANT YET EARTHY dinner that I served with tiny Yukon gold potatoes, Irish soda bread and Ruffino Chianti. We finished up with individual frozen green grasshopper tarts. Thanks 'originalsyn' for this great corned beef recipe!
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46 users found this review helpful

Honey Mustard Chicken

Reviewed: Mar. 15, 2005
I am giving this four stars because I think it has real potential. Maybe it is just our taste buds, but we thought the Dijon mustard totally overwhelmed this dish. My husband and I could hardly eat it. That said, the underlying flavor of the apricot and honey was so tantalizing that I am going to try this again using regular mustard and maybe a little less of it. I doubt I could make any honey-mustard chicken now without adding the apricot jam. Thanks for the great idea!
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23 users found this review helpful

Savory Garlic Marinated Steaks

Reviewed: Mar. 13, 2005
I will definitely make this again! I used t-bones and since I did not have any powdered onion, I used fresh onion and marinated for two days. I charred the first side, probably because of the honey, but then turned the flame to low and finished. These were wonderful. Served with tiny potatoes and fresh green beans. We ate until we couldn't eat any more! Leftovers will make great sandwiches. Thanks for the recipe Angie!
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Roasted Brussels Sprouts

Reviewed: Mar. 7, 2005
I made this (using a pint of sprouts) as an experiment before offering to anyone else - and ATE the WHOLE THING myself in one sitting! *grins* I think I would use less pepper next time as the pepper flavor seemed to permeate the sprouts while the salt pretty much stayed on the outside. Will definitely make again - and this time I'll share! This is definitely a VERY NICE change of pace.
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3 users found this review helpful

Ma Po Tofu

Reviewed: Jun. 12, 2003
My husband and I have traveled throughout Asia, and Ma Po Tofu is one of our favorites - we have ordered it wherever available. THIS recipe is by far the best Ma Po Tofu we have ever eaten! I am amazed and absolutely thrilled to have found it. Thank you Linda! I have used a couple of tiny variations due to supplies on hand: added two thinly sliced green onions, used "hot" chili garlic sauce and 1/2 tsp pepper while leaving out the cayenne, used black bean garlic sauce without rinsing (because it is a sauce), and substituted extra-lean ground turkey for the pork. My husband said it tasted exactly like pork, which he loves. Oh, and I added a little more chicken broth as it cooked down a bit. Delicious!
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48 users found this review helpful

Butternut Squash Soup

Reviewed: Jun. 9, 2003
This recipe is so wonderful, definitely a favorite, definitely a keeper. I have made it several times and find I prefer it without the cayenne. I use white pepper instead of black, add a teaspoon of brown sugar, and use fat-free cream cheese (not nearly as rich, so you can use the full amount). I then sprinkle on a little dried parsley for color, top it with a dollop of fat-free plain yogurt (a mild brand like Dannon), and not only does it taste incredible, it is gorgeous soup to look at - and healthy as well. Everyone LOVES it, even people who hate the sound of the word "squash"!
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2 users found this review helpful

Best Ever Tuna Salad

Reviewed: Jun. 7, 2003
This recipe is perfect! I doubt I will use any other for tuna salad. I substituted slightly to make it low fat: using 4 hard boiled egg whites, fat-free Miracle Whip, and fat-free sour cream. Everything else I followed exactly and served it on toasted English muffins with sliced tomatoes and a sprinkle of lemon pepper. Fantastic!
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27 users found this review helpful

Cottage Cheese Clam Dip

Reviewed: Jun. 5, 2003
I followed this recipe exactly and was surprised; it did not have any flavor - could not taste the clams at all! Maybe it was the brand of clams I used?? Neither wanting to waste the ingredients, nor having any more clams, I added some onion soup mix, some more black pepper and half a grated onion. Then it was pretty good, even improved the texture, but still not what l was looking for - a great low-fat clam dip recipe.
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5 users found this review helpful

Turkey Enchiladas

Reviewed: Jun. 2, 2003
This recipe is fabulous! I used fresh deli salsa, all fat-free ingredients, the leanest turkey available, and dark green Romaine lettuce. Be sure to squeeze the spinach dry and chop it up, if you use the whole leaf variety. I also chopped up the salsa, cumin and tomatoes, using a stick blender before pouring over the enchiladas. My husband's eyes got really big when he saw it and he said, "You mean we can eat this and still lose weight?" He thought it was some of the best Mexican style food - and he lived in Mexico for awhile. It was so good, we could hardly stop eating long enough to say yum!! We have both been watching our weight and lost a pound each the next day! Oh my, this was even good cold, when we had some for lunch. One of these filled me up for hours. Love it! I might make more sauce next time.
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6 users found this review helpful

Displaying results 21-38 (of 38) reviews
 
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