EZALDERE Recipe Reviews (Pg. 1) - Allrecipes.com (1647232)

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Pumpkin Soup

Reviewed: Nov. 4, 2007
Very good recipe, but I agree with other posters that it's a bit bland. However, this is a great recipe for a base on which you can get creative. I added strips of chicken in the original cooking, fished it out, and THEN blended the remainder. After adding the cream, I put in a good amount of fresh ginger (a little less than a tablespoon) and a 1/2 teaspoon of good high-quality curry. I then re-added the cooked chicken and cooked it down at simmer for another 15 minutes. Made an absolutely wonderful think soup that sticks to your ribs or even could be put over rice and served as a pumpkin-curry chicken. Definitely a keeper recipe, but only after some futzing. Go ahead! Get creative on this one!
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1 user found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Dec. 16, 2004
Man! Are these good. I used salted, dry-roasted pistachios and forgot to omit the salt, and they're still awesome. I had some misgivings because the batter is quite sloppy, but sure enough, they turned out great! A definite keeper recipe for a old standard with a little extra umph!
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1 user found this review helpful

Shiela's Sugar Cookies

Reviewed: Dec. 16, 2004
Okay, so to be clear, I am an experienced baker of breads, cookies, brownies and all things yummy. I do it at least twice or three times a month, so I know my way around a cookie recipe. I followed this one to the letter, and they have yet to be finished. First, this cookie dough is waaaay too soft and sticky to be rolled immediately after making. As it stands, it needs to be refrigerated at least overnight... mine's in the freezer at the moment to firm it up because I don't have 12 hours before the party I hope to serve them at. As for the taste.. well, the dough is delicious. So, for all those hoping to make them for an event, keep in mind they should be made the day before and chilled to keep them from being too sticky to use. Another option, which I may try today, is to roll them out between two sheets of waxed paper. Good luck to everyone else, but so far this one is bust.
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0 users found this review helpful

Easy Lasagna II

Reviewed: Jan. 10, 2004
Very good. Indeed, the amount of cheese mixture is WAY too much for this recipe. I used 1 15-oz. containter of ricotta with same amount of eggs, mozzarella, parm, and replacing dried parsley with about 4 tbs fresh, and I replaced the 1/2 c. water with 1/4 c. water and 1/4 c. red wine. Very rich and tasty. However, a word to the wise: I unwisely chose to use 1/2 lb. lean ground beef with 1/2 lb. sausage. I think this would be a good decision if.. and I do mean ONLY IF... you have access to good spicy Italian-style sausage. Do not use "country" sausage or any sausage with a sweet base. Our local store had sausage, but it's flavored with sage and maple. Good with eggs. Bad with lasagne. Other than that, very simple, comparatively quick, little mess and rather tasty. I would, in the future, try it with a little garlic, some fresh basil, a dash of oregano, and maybe some cooked shrooms added in. I wouldn't use fresh shrooms, as it may make the dish too squishy and cause it to not "stand up" as a lasagne should. Definitnely worth a try with some tweaking.
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676 users found this review helpful

Sandra's Persimmon Pudding

Reviewed: Dec. 22, 2003
This is probably a very good recipe, but I made a grave tactical error: Do NOT put this in a loaf pan. I wanted to give this as a gift, and a 9x13 pan just isn't a size appropriate for gift giving. I used a regular-sized loaf pan. I also added 1/4 c. of golden raisins because persimmon pud just isn't right without them. What a mistake!!! I baked it more than twice the directions at a slightly higher temp, and it never set in the center, when i turned it out, I got a lumpy, goopy glob. The crust was delicious, but this recipe isn't something that can be converted without adding extra eggs and more flour to bind it. I'd try it again, but not for gifts, and certainly never in a loaf pan.
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46 users found this review helpful

Gyroll

Reviewed: Jun. 19, 2003
I made my own tried-and-true pizza crust, so I had more than enough, but I have to say that I'm relatively unimpressed. This is a recipie for a super-meat fan or a super-lamb fan -- one slice is a big gob of meat and the strong lamb flavor overpowers just about all the other ingredients. I also recommend using a very high quality feta because the cheaper stuff is a bit gritty when melted. I reduced the amount of salt (1 tsp instead of 2), as suggested by some posters here, and found it needed salt. And, ultimately, I thought this lacked the requisite "zing" of gyros. It's definitley a recipie I will futz with, but it's pretty ho-hum the way it is. My husband didn't even come close to finishing his small portion. Too rich and kind of "all one flavor." I'd say: half to 3/4 of the meat, increase oregano and cumin, keep salt at 2 tsp., maybe add lemon juice and/or mint to meat mixture, high-quality feta, increase olives and zuccinni.
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8 users found this review helpful

Thai Breaded Chicken Filets

Reviewed: May 8, 2003
Good. Not great. I'd recommend doing the olive-oil trick for crispier coating, and go easy on the breading. Don't crowd the breasts in the pan or it gets kind of gunky on the bottom. All in all, not very "Thai-like," so if you're looking for a really good Thai recipie, this isn't it. Might be a good intro for someone not experienced or even familiar with Thai food.
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12 users found this review helpful

Best Spinach Dip Ever

Reviewed: Jan. 1, 2003
No. It isn't the "best ever." It's good, but very mayonaise-y. Very, very mayonaise-y. If you dig that flavor, you'll dig this recipe. It's not my cup of tea, though.
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5 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Jan. 1, 2003
All out the be best-tasting turkey I've ever made. I've used this recipe two years in a row and both times the turkey was moist and delicious. HOWEVER... the breast comes out so tender and moist it just falls apart. You don't get those hearty, meaty slices... just kind of crumbly bits. The dark meat comes out superbly. Also, I want to agree with others. Putting the turkey in for the 4 to 5 hours specified in the recipe would incinterate it. Mine was done in 1 1/2 hours and was kept at perfect temperature (according to two different oven thermometers).
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7 users found this review helpful

Watermelon Margaritas

Reviewed: Jan. 1, 2003
I made these for Burning Man. They were asked for by our campmates three nights in a row. That says a lot. Even in dust storms, they were at my door asking if I could possibly whip one up. Huge success. My only complaint is how over-sweet they were. I cut back on the amount of sugar to let the watermellon really show through. They also make a huge, sticky mess. Don't let the blender sit for any time at all because it will become impossible to clean.
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19 users found this review helpful

Baked Ziti I

Reviewed: Jan. 1, 2003
Oh. My. God. This. Is. So. Good. I made it for a party to celebrate the new season of the Sopranos, and it was a huge success. But beware, it's really rich. A little goes a long way.
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1 user found this review helpful

Caramelized-Onion, Spinach, and Bacon Quiche

Reviewed: Jan. 1, 2003
I made this for Christmas-morning breakfast and everyone gushed about it. I traded out Canadian bacon for two strips of applewood-smoked bacon. My dad almost wet himself over how much he liked it. I'd like to see if I can get a bit of the fat out of the crust so that I feel better by adding a few grams with the bacon. I think the bacon works much better with the onions than Canadian bacon.
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4 users found this review helpful

Green Sauce Enchiladas

Reviewed: Jan. 1, 2003
I'm a very experienced cook. I thought this recipe was very blah. It's almost a waste of calories because the 3/4 lb. of cubed cheese doesn't translate into a sumptious, cheesy enchilada. It cooks too hard and runs out of the enchilada. I think a way to improve this recipe would be to increase the amount of green sauce, to reduce the cooking time, or to reduce the cooking heat. I think if I do this again, I will also add some jalapeno pepper into the filling because, as it's right now, it's so non-distinct. The flavoring inside the tortilla is the same as outside, so it all comes out tasting the same.
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65 users found this review helpful

 
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