zernike Recipe Reviews (Pg. 1) - Allrecipes.com (1574366)

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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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59 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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53 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

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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28 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

Amazing Pork Chops in Cream Sauce

Reviewed: Dec. 18, 2010
Used pineapple juice instead of wine.
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15 users found this review helpful

Jicama Appetizer

Reviewed: Mar. 9, 2010
I wasn't thrilled with this at first, as was used to jicama tasting sweet, but it grew on me. The next day it was even better... and now I am a big fan! Thanks for introducing me to this new idea!!
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12 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

Quick Chicken Zingarella

Reviewed: Dec. 23, 2010
Okay, I made a mistake and used PICKLED sweet peppers (the kind with vinegar but no sugar added) and I have to say it was AMAZING, quite possibly the best tasting sauce I've ever eaten. The flavor will be largely affected by your choice of spaghetti sauce so choose a high quality one. Other than that, I added salt and lots of freshly ground pepper.
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6 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

Deluxe Corned Beef Hash

Reviewed: Feb. 24, 2014
Used cooked potatoes and skipped carrot. Serve with fried egg on top!
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5 users found this review helpful

Butternut Squash Fries

Reviewed: Sep. 4, 2011
I sliced them about the size of standard French fries, lightly coated with olive oil, some cinnamon and pepper. Baked 30 minutes, turning once. Salted when done cooking. The only thing holding me back from eating all of it myself is the amount. VERY filling, delicious and satisfying.
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5 users found this review helpful

Betty Baker's Strawberry Salsa

Reviewed: Mar. 9, 2010
I loved this salsa, so fun, different, refreshing! My husband thought it was weird...strawberries?? He is such a traditionalist, ha-ha... So, hooray, more for me. I followed the directions exactly except for the mint, which I left out because I simply don't like it. Oh, and I used canned jalapenos because I don't like handling raw hot peppers... haven't learned how without crying, ha-ha... Because mine were canned, I doubled the amount, otherwise I could barely taste them. This was all even better the next day. Thanks you Betty for such a fantastic recipe and idea!
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5 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

Peanut Sauce II

Reviewed: Apr. 17, 2010
Delicious. I used sugar instead of honey and chunky peanut butter - because that's all I had. Ate it on Thai Chicken Wraps.
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4 users found this review helpful

My Thai Chicken Wraps

Reviewed: Apr. 17, 2010
My husband and I loved this. Followed all except the hoisin sauce, which I cannot eat. I added a little more sugar to make up the difference. We used romaine lettuce and the peanut sauce II recipe from this site. Will definitely go back to this for an easy, delicious and healthy dinner. Thanks gztg44!!
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4 users found this review helpful

Kim's Summer Corn Salad

Reviewed: Mar. 9, 2010
This is such a fun change from lettuce salads. I served it to guests who at first didn't know what to make of it...peas and corn? For this reason, I'd suggest making the servings small, like in a lettuce cup. Not exactly rave reviews, but everyone liked it fine, and it's pretty filling. I make it for myself on occasion, but I only use frozen corn and peas, then microwave them to just thaw out, never cook them. They are a lot sweeter that way. I also used fresh red bell pepper and no cucumbers (my husband is allergic). This is an easy recipe to change to suit your tastes. The point is to keep it simple. Thanks Kim, for this great idea!
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4 users found this review helpful

Chicken Enchiladas

Reviewed: Mar. 9, 2010
The brand of enchilada sauce and tortillas has everything to do with how this turns out. I used a larger sized can of Las Palmas mild enchilada sauce and the thick Mission corn tortillas. I heated some of the sauce to dip the tortillas in until they were soft enough to roll. After filling the pan, I added the remaining the sauce to the top. Because this particular sauce is plenty spicy for me, I used colby-jack cheese and placed most of it on top of the sauce, then sprinkled sliced black olives over that. It ended up making 13 very filling enchiladas, enough for dinner and lunches. My husband said they were excellent...about 10 times!!
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4 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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4 users found this review helpful

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

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