Salsera713 Recipe Reviews (Pg. 1) - Allrecipes.com (1814628)

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Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Jan. 25, 2014
As others have mentioned, the seasoning for the meat is excellent! I did make a bunch of changes based on what I had availability and due to time restrictions. For vegetables, I only used onion and shitake mushrooms. I used cayenne pepper instead of red pepper flakes. I used vegetable bouillon instead of beef bouillon. And I used milk instead of half and half. The crazy, major change I made was that I did everything on the stove. I cooked the beef in a frying pan and simultaneously cooked the onions, mushrooms, and potatoes in a separate pan. When the beef was done (all seasonings and liquid added), I added this to the potato mixture. I then covered this and let the potatoes cook in the liquid from the beef. It turned out surprisingly well! I do want to try in the oven next time.
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Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Nov. 24, 2013
I really like red cabbage made this way and this recipe is good. The finished product was a bit too sweet for me, but I think I used more apples than required. Next time I'll probably reduce the sugar, though. And I might peel the apples because, while the skins didn't affect the taste, they look a bit weird.
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Thai Green Curry Chicken

Reviewed: Nov. 15, 2013
I really enjoyed this recipe! I made a few changes, mainly due to what I had available: I used leek and red onion instead of green onion, I omitted the fish sauce, I used cane sugar instead of white, and I used red curry paste instead of green. I would probably follow other suggestions and reduce the sugar next time (perhaps using 1 tbsp). I served this with boiled potatoes.
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Mom's Zucchini Bread

Reviewed: Oct. 13, 2013
This was quite good and I would use this recipe again. I did make some modifications. I used apple sauce instead of vegetable oil and just added 1 tbsp of olive oil to help keep the bread together (recommend using 2 tbsp oil). I also reduced the sugar to 1 cup and used half cane sugar and half brown sugar (recommend increasing to 1.5 cups, maintaining the 50-50 split between white and brown). The amout of zucchini recommended is on the low end and could be increased. I did not measure my loaf pans, but think they must have been smaller than 8x4 as my loaves were both smaller than I'm used to (they're European pans, so good chance the sizes are different).
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Austrian Chocolate Balls

Reviewed: Jun. 9, 2013
I just made these and they're ok. A few modifications to the cookie recipe: I used an 86% cocoa chocolate bar because the grocery store didn't carry unsweetened chocolate. I also halved the sugar (wouldn't have done this if I was using unsweetened chocolate) and split the remaining amount 50-50 between cane sugar and brown sugar. I like the almond taste, but I didn't find the cookies anything to write home about. The glaze recipe, as written, was a disaster. Not sure if it's because it was my first time trying to make glaze, but my first attempt was unsalvageable. Second time around, I melted the butter and chocolate, but then added 1 tbsp of milk before starting to add the sugar. Then I slowly added the sugar and as it would become too thick, I'd add another tbsp of milk. This finally worked for me. Glaze is good, ended with some leftover as well.
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Ginger Glazed Mahi Mahi

Reviewed: May 28, 2013
Great recipe. I used cod instead of mahi mahi as it's what I had on hand. I served this with rice and asparagus. The only change I might make next time is to add some spice to it.
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Lisa's Best Ever Garlic Bread

Reviewed: Apr. 21, 2013
This, unfortunately, did not work for me - not nearly garlicky enough. Not sure if I did something wrong or if it's just not a super garlicky recipe.
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Pear and Blue Cheese Salad

Reviewed: Apr. 21, 2013
This was very tasty. I didn't include the red onion and I used olive oil instead of walnut oil. The dressing is a bit on the sweet side, so I might add a bit of dijon mustard next time as recommended by another reviewer. But the flavors all really complement each other.
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Braised Balsamic Chicken

Reviewed: Apr. 20, 2013
Fabulous! I'm a huge fan of balsamic vinegar, so this was right up my alley. The flavors came together very nicely. This is pretty tangy, so keep that in mind if that's not your thing. A few modifications. Based on a previous review, I added minced garlic to the skillet right before adding the balsamic vinegar (instead of seasoning chicken with garlic salt). Also based on a previous review, I mixed the balsamic vinegar, tomatoes, and herbs together before adding to the skillet. Finally, I used fresh tomatoes instead of canned. Had this with rice. Was sad when my plate was clean...
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Tomato Chicken Parmesan

Reviewed: Apr. 20, 2013
Very tasty recipe. Added seasoning to the plain breadcrumbs I had on hand and I used gouda as that's all I had on hand. Served this with rice.
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Roasted Garlic Cauliflower

Reviewed: Apr. 1, 2013
Excellent recipe. I agree with another reviewer that the plastic bag is a bit frustrating (garlic sticks to the inside instead of the cauliflower) - might try a bowl next time. I did also cover the casserole dish and bake at 200 Celsius for 20 minutes - then uncovered, added Parmesan, and attempted to broil (Europeans don't really understand the concept of broiling, so basically just put my oven as high as it would go and selected for heat from the top only). Very tasty. Had this with brown rice and Quick Chicken Piccata (from this site).
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Quick Chicken Piccata

Reviewed: Apr. 1, 2013
Ooh, I really like this recipe! The only changes I made were to leave out the capers (not a huge fan) and the parsley (the parsley I bought was lifeless and tasteless). My sauce didn't get thick at all, not sure if I did something wrong, but it was still very tasty. I made brown rice and Roasted Garlic Cauliflower (from this site) to accompany the chicken.
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Fish Fillets Italiano

Reviewed: Mar. 15, 2013
I made a few changes: I omitted the olives (don't like them). I used fresh tomatoes instead of canned and dried parsley instead of fresh. And I added Italian seasoning, salt, and pepper and fresh ginger. I served this with rice with some ginger in syrup mixed in. Overall I did enjoy the dish, but without the changes I made, I don't think it would have had enough flavor. I'll probably try some more improvisations next time. But it's definitely a good foundation.
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Nicole's Winter Carrot Zucchini Bread

Reviewed: Jan. 1, 2013
I really enjoy having a slice of breakfast bread in the morning, so I'm always looking for good recipes. I stopped using any recipes requiring oil a while back and have never turned back. Changes I made to this recipe: only used all-purpose flour, only used baking powder (they don't sell baking soda in grocery stores in the Netherlands), omitted salt, used 3 eggs instead of 6 egg whites, used 1 cup of brown sugar and 1/2 cup of cane sugar, and substituted chocolate chunks for the raisins (they don't sell chocolate chips here either). I usually only use half the sugar called for in recipes, but based on some other reviews I decided to keep the sugar amount called for and I'm glad I did as it turned out at just the right sweetness. I think the amount of spices was perfect, but I really like anything that includes any of the included spices. For my oven, the cooking time was perfect - to be on the safe side, I started checking the bread at around 50 minutes to verify that I was on track. I'm happy with the outcome. It could have been a bit less crumbly, but that might also be due to any of the changes that I made; I think it's also due to the lack of grease in the bread, which is a good thing. I am glad that it's not too sweet - since it's for breakfast, I'd rather not have anything super sweet early in the morning. Looking forward to enjoying this over the coming weeks!
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Zucchini Herb Casserole

Reviewed: Nov. 25, 2012
As suggested, I used 2 garlic cloves instead of 1 and only used about a cup of cheese instead of 2 cups. Eyeballed the spices, but was generous and added cayenne pepper. I should have increased the rice to 1/2 cup as recommended in some other reviews. I also added red bell pepper. Served this with sauteed chicken. Overall, I enjoyed the dish and I would make it again.
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Chicken with Quinoa and Veggies

Reviewed: Nov. 11, 2012
Tasty recipe. I used minced garlic instead of garlic scapes, red bell pepper instead of zucchini (because that's what I had in my fridge), and lemon juice instead of lime juice (because my half lemon needed to be used). I also added salt and pepper to the chicken.
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Mediterranean Quinoa Salad

Reviewed: Nov. 11, 2012
Fabulous recipe! Substituted red bell peppers for the olives and vegetable bouillon cubes for the chicken bouillon cubes. I also omitted the chicken as I forgot to take it out of the freezer in time. Excellent dish, got rave reviews.
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Roasted New Red Potatoes

Reviewed: Nov. 13, 2011
So simple, but so good! I did lower the temperature to about 410 about halfway through cooking. Paired with sauteed chicken, red bell pepper, and mushrooms sprinkled with feta cheese.
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Guacamole

Reviewed: Jun. 28, 2011
This is super tasty! I made this for an event at my place and everyone raved. It's a great combination. The cayenne adds a nice taste too, although be careful that you don't add too much as it gets spicy quick.
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Herbed Cream Cheese Omelet

Reviewed: Jun. 19, 2011
Tasty! I was a bit apprehensive on the cilantro - cream cheese combination, but it was quite nice. An easy way to use up some cilantro (because you know they never sell it in small bunches). I made 2 changes: I seasoned the raw eggs with salt and pepper rather than seasoning the herbed cream cheese. And I used neufchatel cheese instead of traditional cream cheese.
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