FoodloverZA Recipe Reviews (Pg. 1) - Allrecipes.com (16878680)

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Sour Cherry Pie

Reviewed: Mar. 15, 2014
For a long time, I have been wanting to taste a sour cherry pie as I love anything with a bit of a sour taste, but sour cherries were never available locally. Then recently, I discovered a place where I could finally get these. I found this recipe and made it over the Christmas holidays. I was extremely disappointed, as it was so sweet that I could not believe it was called a sour cherry pie. So this week, I decided to try it again, but to slightly change the ingredients to suit my taste. I therefore only used 1c of sugar, and added a bit of lemon juice to the filling. For the pie crust, I tried the Hot Water Pie Crust II from this website, which was fantastic! This time, the pie came out just like I had always imagined it! I had to force myself to take it to the function for which I had made it! Because it was a new recipe, I cut a small corner piece to taste - wow! Fantastic recipe, thank you for sharing it! I will soon be making it for myself!!
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Hot Water Pie Crust II

Reviewed: Mar. 15, 2014
Fantastic recipe! I used only 1 tsp salt, as I wanted it for a sweet pie, and it came out beautifully! Could have been done by a pro - which I definitely am not!! I used it to make the sour cherry pie from this website, to take to a function at church, and had to force myself to take it. I knew if I did not, though, I'd be eating it all myself! Even my husband remarked that it should be wonderful for a steak pie or any savoury pie, and this I will definitely be trying as well! Many thanks for this recipe!
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No-Cream Pasta Primavera

Reviewed: Sep. 17, 2013
I made this on Monday night and it was absolutely fabulous! My husband complained that he could simply not walk past the leftovers, without having another portion! I increased most of the ingredients, mainly because the quantities were a bit more as bought, and I did not want to waste anything. I will be making this again and again, and I think my children and grandchildren, who are crazy about pasta, will also love this! Thanks for the recipe!
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Hawaiian Chicken Kabobs

Reviewed: Jun. 16, 2013
I had quite a disaster! I wanted to make slightly smaller kabobs (called sosaties locally), as I wanted them as a starter for our BBQ with a group of friends. I also am not fond of canned pineapple, so decided to make the extra effort and bought lovely, fresh ones and cubed these. As the recipe said to marinate for at least 2 hours, I thought I'd make them on Saturday afternoon, ready for the Sunday lunch BBQ. BIG mistake!! I believe the pineapple acts as meat tenderizer. The chicken pieces were so tender, it was more like eating flour! Did not taste like chicken or meat at all! I had made at least 36 inedible skewers. This must be a result of using fresh pineapple iso canned.
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Juicy Thanksgiving Turkey

Reviewed: Dec. 27, 2012
I made this turkey for Christmas and it was lovely! We don't like stuffing, so I did not mind that this did not have the normal stuffing. What was wonderful also, is that we ended up having an excellent gravy - not necessary to add anything! Will definitely use this recipe again!
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Baked Salmon II

Reviewed: Dec. 21, 2012
My husband and I celebrated our 44th wedding anniversary today, and I decided to do a nice dinner for us, i.s.o. going to a restaurant. I opted for this recipe for our main course, and was a bit nervous, as I had never prepared fresh salmon before. I did use about half the amount of olive oil, and dried parsley i.s.o. fresh, and only baked for about 25 minutes. We absolutely LOVED the result - it was tender and juicy, with a lovely flavor. My husband said this is probably the best meal he had ever eaten! I could give it more than 5 stars! I hope to make this much more often in the future, bearing in mind that fresh salmon is really, really expensive locally. Thanks for posting the recipe!
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Holly Christmas Cookies

Reviewed: Dec. 18, 2012
Fantastic! Made this yesterday as we had our children and grand children here to celebrate Christmas. As suggested by others, used only 10oz (300g) of marshmallows. The red hot cinnamon candies are not available in South Africa, so I found imported round little red cherry candies and used those. Looked just like holly with flowers, and I loved the sour taste of the cherries with the extreme sweetness of the 'holly'. Next time I would also not even bother with paper that could become sticky - I had too many for the surface I had prepared, and then sprayed a normal plate with Spray & Cook for the rest, and they never got stuck. I would just spray a tray from the beginning. Such a pity that they do not lose their stickiness, as I think it would make such a lovely edible gift for someone. I do believe that you need an extra pair of hands if you wanted to make little wreaths, as I found that the mixture cools quite quickly. I just made small heaps. Will definitely be making this again! (And I would love to try it with mint i.s.o. vanilla, and then find red M&M-like chocolates for the top - may also not be available here).
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Cranberry Sauce Chicken II

Reviewed: Jul. 1, 2012
Absolutely loved this! As Russian Style salad dressings are not available in South Africa, I made the Russian Style Creamy Salad Dressing from AR. Excellent! (Bonus now is that this salad dressing is also fantastic for prawn cocktails!).
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Russian Style Creamy Salad Dressing

Reviewed: Jul. 1, 2012
I needed a Russian Style salad dressing in order to make the Cranberry Sauce Chicken II from AR. As this is not available in South Africa, I made this recipe. It is absolutely fantastic! My husband and I agreed that it would also be great for a prawn cocktail, and luckily I had doubled the recipe when making it. All we added for the prawn cocktail, was more hot sauce. I used Tobasco, and perhaps at least half a teaspoon for the double recipe. Could still have added more, but we just loved our prawn cocktails! Will definitely be making this again and again in future.
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Avocado Mango Salsa

Reviewed: May 5, 2012
Just soooooo good! I doubled the recipe, but as I only had 1 mango from the season that has now ended locally, I added 1 small, sweet pineapple as it is also a tropical type fruit. I have never seen habanero peppers in South Africa, so used 2 green chillies with seeds (could have used some more, even red chillies). I found sweet jalapenos, and added one chopped. I was able to get excellent seeded tortilla wraps, bought creme fraische, stir fried a couple of chicken breasts (sliced), and we filled our wraps with this. Absolutely delicious! Will definitely be making this salsa again (and will try the canned mango someone referred to also, until it is mango season again). Thanks so much for posting this recipe!
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Beautiful Salad

Reviewed: Jan. 17, 2012
I just love the taste of cheese with fruit, and cranberries are one of my favorites. I invited my girl friends to lunch, and this was one of the items on the menu. Everybody loved it! I could not find honey roasted almonds (or don't know how to make them), so just used flaked almonds. Served with the recommended vinaigrette, as well as a raspberry one - both were wonderful. Will definitely be making again and again!
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Roquefort Pear Salad

Reviewed: Jan. 15, 2012
It is currently mid-summer in our country, and I made this salad yesterday for friends. It was just possibly one of the best salads I have EVER eaten! I am so glad I doubled the quantity of nuts to prepare, and plan to make it again very soon! The taste of the cheese, with the pears, avo and nuts, and the wonderful salad dressing, is just too amazing for words! I did not add water to the nuts, but did spray the wax paper with non-stick spray, which definitely was a good suggestion by someone. As I had sliced red onion on hand, that is what I used iso green onions. Thanks Michelle for posting it!!
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Ukrainian Chicken Kiev

Reviewed: Jan. 15, 2012
I made this last night for friends, and we all loved it. I did, however, fry them in our chip fryer, and then was not sure how long to do so, as I did not really need to turn them. I tested one after about 5 minutes, and even though it was fun to see the butter squirt out, the centre was not done yet. Even at that stage the cooked part tasted fantastic! So I probably cooked them for 7 to 8 minutes in total. Problem is we did not want to eat immediately, and the butter seemed to melt away inside. Really loved the taste and appearance, but believe it has to be eaten immediately after being cooked.
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Ghirardelli® Classic White Chocolate Creme Brulee

Reviewed: Jan. 13, 2012
Wow! This is fantastic! I multiplied this recipe 4 times for my birthday lunch bash, and the ladies absolutely loved it! Said it was truly the best Creme Brulee they had ever eaten! Only extra thing I did, mainly to break the very sweet taste, was (just before serving) to top the desert with a thin layer of fresh granadilla, and then decorated it further with a slice of kiwi fruit and a raspberry. The tartness of the fruits with the sweet - to die for!! Thanks for the recipe - my friends think I'm the greatest now!
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River Omelets

Reviewed: Jan. 8, 2012
Plan to make this very soon. As for the picture, to me it looks like the omelet was folded double, as it should be, and was decorated with avo and not sure if it was grapes. Anyway, avo could be quite nice with this dish! I give it 5 stars as it sounds delicious and easy, and I am always looking for egg recipes like this one for a big group for breakfast!
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Sweet and Spicy Sweet Potatoes

Reviewed: Nov. 23, 2011
Good for you linn1229!! I could not agree more! Plan to make it this weekend, and am sure it is going to be fantastic AS IS!
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Mostaccioli with Spinach and Feta

Reviewed: Mar. 3, 2011
We loved this! I had about a cup of leftover mushrooms which I sauteed first with the garlic before adding the rest as per recipe. We cannot get basil feta locally, so I also added a bunch of fresh, chopped basil. Just delicious! Will be making it again and again! Added bonus that it is so quick and easy. Thanks for this one!
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Vegetarian Moussaka

Reviewed: Jan. 23, 2011
This took me hours to make, but possibly also because I doubled all the ingredients. I believe it might freeze well, and intend doing that, so that maybe justifies all the time spent on prep. work. Turned out really good. Will be so nice to just defrost and warm next time, and I hope it does work well. I possibly prefer the vegetarian lasagne I made recently from this site, but this is a nice change. I am trying different vegarian meals, as we are trying to eat less meat in the future.
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Roasted Vegetable Lasagna

Reviewed: Jan. 12, 2011
Absolutely fantastic!! My husband and I decided that we wanted to eat less meat in 2011, hence the reason for trying this recipe. I saw someone else's comment about too little sauce, and added a tin of tomato and onion mix to the sauce beforehand. Someone also suggested leaving the lasagne sheets in hot water whilst preparing the vegetables, but by the time I needed to use these, they were so stuck together that I battled to undo them, so next time will probably not do that. Needed a bit more oil to brush all the veggies. However, the final result was just sooooo good. I plan to freeze the remaining portions (only 2 of us), for 'a rainy day'. Loved this lasagne, and will definitely be making it again and again! Thank you!
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Easy Mushroom Rice

Reviewed: Jan. 2, 2011
Fantastic recipe! Condensed French onion soup is not available locally, so followed other suggestions and used 2 cans creme of chicken soup the first time (double recipe for dinner function), and the second time (also doubled for a bbq dinner), used 1 can of creme of chicken plus 1 can creme of mushroom soup. First time used fresh mushrooms sauteed in a bit of oil, and found the recipe slightly oily (should have reduced the butter I guess). Second time used 1 can of mushrooms iso fresh mushrooms, and it was excellent. My chef daughter-in-law wanted the recipe straight away! Think I will stick to the tinned mushrooms - quick and easy and I could in all honesty not really taste the difference between the two lots of mushrooms after it came out of the oven. Also so easy to add extra spices if needed.
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