SEYRAH Recipe Reviews (Pg. 1) - Allrecipes.com (18318051)

cook's profile

SEYRAH

Reviews

Menus

 
View All Reviews Learn more

Asian Rainbow Trout

Reviewed: Jun. 28, 2014
I put all the ingredients (including sesame oil and brown sugar as suggested by others; also, fish with skin on one side) on top of the fish on a sheet of aluminum foil and put the whole thing on the grill. I just have had bad experiences pan-frying fish. It cooked on high heat for just a few minutes, ten flaked nicely. Delicious!
Was this review helpful? [ YES ]
0 users found this review helpful

Barbequed Steelhead Trout

Reviewed: Jun. 14, 2014
Perfect! Eliminated the butter completely and subbed in just a little olive oil, and it was still wonderful.
Was this review helpful? [ YES ]
0 users found this review helpful

Baked French Fries I

Reviewed: Apr. 30, 2014
This is now my go-to recipe for french fries. Made them several times before realizing that they don't even have (or require) any salt. The much-disputed oven temperature and time worked fine for me, and I think it might be because I cut my fries pretty big and leave the skins on. I might sometimes take them out after 35 or 40 minutes. Nice and crisp on the outside and soft inside. Delicious!
Was this review helpful? [ YES ]
0 users found this review helpful

Restaurant Style Beef and Broccoli

Reviewed: Mar. 31, 2014
Great recipe, will use again. Had no sherry on hand, substituted mirin, which worked fine. Also minced the garlic and ginger and left them in instead of discarding. Came out wonderful.
Was this review helpful? [ YES ]
0 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Mar. 22, 2014
Have made this a number of times now and it is always a winner. I sometimes take about a cup of the batter out and mix with melted chocolate for a marbled cheesecake. Have also used neufchâtel with no ill effects. I will never need to look for another cheesecake recipe!
Was this review helpful? [ YES ]
2 users found this review helpful

Key Lime Pie VII

Reviewed: Aug. 2, 2013
Perfect recipe. Made it with a chocolate graham cracker crust and homemade whipped cream, and it was divine!
Was this review helpful? [ YES ]
0 users found this review helpful

Grilled Brown Sugar Pork Chops

Reviewed: Jul. 3, 2013
Lacking a working grill, I made these on a countertop griddle and they still turned out great; instead of brushing the sauce on at the last minute I just dipped the chops in the sauce before griddling them. Keeping this!
Was this review helpful? [ YES ]
1 user found this review helpful

Crumb-Topped Strawberry Rhubarb Pie

Reviewed: Jun. 12, 2013
I resisted all urges to use my standard crust, to lattice the top, to omit the nutmeg, or to skip foiling the edges, and made it just as written (except for the pecans, which I just didn't have on hand). It was PERFECT. This is probably the best possible recipe for this type of pie. I'm making it again.
Was this review helpful? [ YES ]
0 users found this review helpful

Mushroom Orzo

Reviewed: Nov. 5, 2012
I used about a third the amount of butter and it still tasted fantastic--the full amount would have been overpoweringly rich, I think. Did use chicken broth instead of water, per other reviewers' suggestions. Keeping this recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Oct. 21, 2012
Followed the recipe exactly and these were perfect.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by SEYRAH

Mexican Pumpkin Empanadas

Reviewed: Sep. 6, 2012
There's a reason there's a dough recipe here people; it's not just a pie crust. The dough is much more spongy and sweet than pie crust, so no wonder those who use premade crusts are returning less-than-stellar reviews. This is a great recipe, and tastes almost exactly like my mom's empanadas. I used butter instead of shortening, and cut it down to about 3/4 cup because the dough felt right to me then. Also cut my empanadas a little smaller and ended up with some extra filling, but that's okay with me as it gives me an excuse to make more empanadas. :-)
Was this review helpful? [ YES ]
31 users found this review helpful

Frosted Cranberries

Reviewed: Dec. 24, 2010
These are surprisingly tasty and very festive. I didn't have pasteurized egg white OR corn syrup on hand, but found that a touch of honey worked just as well.
Was this review helpful? [ YES ]
7 users found this review helpful
Photo by SEYRAH

Buttery Soft Pretzels

Reviewed: Oct. 11, 2009
After reading the reviews, I baked these at 415, and they came out perfectly. I also trimmed a little of the flour in the mixing step, but rolled each pretzel "rope" in flour and it made them much more malleable and easy to shape. Great recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Baked Spaghetti I

Reviewed: Nov. 17, 2006
This is a good recipe, but with a few changes it's a GREAT recipe. I make it this way frequently and my husband asks for it all the time! Also a hit at a potluck. I leave out the green peppers, substitute lean italian turkey sausage for the groung beef; 1 fresh tomato + a can of tomato sauce in place of the canned diced tomatoes; and substitute mozzarella or an italian blend of cheeses instead of the cheddar. I also add basil liberally to the meat/tomato mixture when it's cooking. But the cream of mushroom soup is a must! You can also dress it up by adding fresh mushrooms and chopped basil on top.
Was this review helpful? [ YES ]
0 users found this review helpful

Puff Pastry

Reviewed: Nov. 17, 2006
I was very glad to find a recipe for puff pastry that didn't call for shortening. However, I couldn't bring myself to use that much butter, either. I halved the butter and it still came out quite flaky and tender--maybe a little stickier than I would have liked when I was rolling it, but I'll take that trade-off for the extra stick of butter!
Was this review helpful? [ YES ]
28 users found this review helpful

Shredded Beef for Tacos

Reviewed: Feb. 3, 2005
Great recipe. This has become our regular standby for Mexican beef dishes. I leave out the tomato sauce and just add a couple tablespoons of picante sauce for a truer beef flavor. Also works great with pork roasts.
Was this review helpful? [ YES ]
3 users found this review helpful

Barlow's Blackened Catfish

Reviewed: Feb. 3, 2005
I cut down the Italian dressing (one cup seemed a lot) and used olive oil instead of butter. But this came out fantastic. True, I smoked up my kitchen with cayenne fumes, but the product was worth it. Husband raved and insisted this be a regular dish; said he wouldn't have been disappointed if he'd paid $15 at a restaurant for this. As others have said, it is *hot*, but tasty!
Was this review helpful? [ YES ]
0 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States