ZAPATISTA234 Recipe Reviews (Pg. 1) - Allrecipes.com (18385734)

cook's profile

ZAPATISTA234

Reviews

Menus

 
View All Reviews Learn more

World's Best Lasagna

Reviewed: Feb. 24, 2014
World's best? Hard to say, but it's still very very good. I made a few minor alterations. I used ground turkey instead of beef and sausage. If you do this, make sure to cook the turkey, onion and garlic until it starts to sizzle, i.e. the water is cooked out. That takes a while, but adds a nice browning and flavor to the turkey. All of the tomato products I added had extremely low salt, so the tablespoon of salt was not excessive. I did the trick of submerging the noodles in hot tap water for about 20 minutes, instead of cooking them separately, worked like a dream. And I added some mace (you can use nutmeg too, about 1/8 tsp.) to the ricotta mixture.
Was this review helpful? [ YES ]
2 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Jan. 1, 2014
If you're going to make Brussels sprouts, this is the way to do it! The easier way to go, is to get a deep casserole dish, forget the plastic bag, just put in the oil and Brussels sprouts and stir well, adding the salt and pepper after they are well coated. Then, every 10 minutes or so, stir them again. A little trick I learned, when they are done, turn the oven off and leave them sit in there until they cool down a little, if you have the time. This will give them a nice brown color all over, and a really delicious flavor!
Was this review helpful? [ YES ]
2 users found this review helpful

Caramel Coated Catfish

Reviewed: Jan. 1, 2014
This is a very simple dish, if all the prep is done, then it takes about 20 minutes. There is a trick not mentioned here; after you caramelize the sugar, the water you add needs to be hot, otherwise that sugar will clump and stick to everything. You can wait until it remelts, but trust me, adding hot water is easier. I also wonder if you need to add so much water at the beginning when caramelizing the sugar, since it really doesn't start browning until most of the water has evaporated. I found I had to add hot water in small amounts as I cooked the fish, so it didn't get too thick or burn. I did not have to cook it down at all. I don't think the green onions and cilantro at the end add too much, other than that a fine recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Pumpkin Pie Squares

Reviewed: Oct. 28, 2011
I was hesitant to give this recipe five stars, but it was so delicious I felt I had to. Why I was hesitant was because of the major changes I made in the proportion of the ingredients. Following the advice of another reviewer, I kept the amount of crust the same, but increased the amount of filling (in this case by 50%). I did not increase the amount of sugar in the filling. I had to bake it for a lot longer than the recipe called for because of this change. I baked the crust for about 7 minutes, and the filling I kept checking every 12-15 minutes after an initial 30 minutes until it was set. As described, the crust came out crispy, and the top was like pumpkin pie. I like this recipe better than pumpkin pie and would serve it instead.
Was this review helpful? [ YES ]
1 user found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Oct. 5, 2011
Very simple to make recipe. This is a great side dish for fish. The only changes I made were using Yukon Gold potatoes unpeeled and Gouda cheese. The potatoes came out perfect. It was even better the next day.
Was this review helpful? [ YES ]
1 user found this review helpful

My Grandma's Shoo-Fly Pie

Reviewed: Sep. 7, 2011
Alright, giving this recipe 1 star is really unfair. I grew up in Lancaster County, and had many a shoo fly pie during my years of living there. I can tell you this is exactly the way shoo fly pie should taste. I did not alter anything, except I added a dash of nutmeg and of allspice into the crumb mixture. I would maybe ad a little more butter to the crumbs next time. I guess I used what is considered a deep dish stoneware pie plate, because the amount was correct. I had to be extremely careful putting the pie into the oven because it was sloshing around, but when it was baked it was firm but gooey, like it's supposed to be! This is really a fail-proof recipe in my opinion, any beginning baker should be able to make it, especially if you don't make your own crust. You have your layer of goo, then the crumbs you put on top sink into the goo, and stay on top as well. The crumbs should cover the entire surface. My pie came out perfect, with a gooey filling and a crunchy top! So make sure you use a deep dish pie plate, and other than that you should have a real Pennsylvania Dutch shoo fly pie!
Was this review helpful? [ YES ]
20 users found this review helpful

Old Fashioned Pineapple Upside-Down Cake

Reviewed: Jul. 17, 2011
I followed this recipe closely, but made a few minor changes after reading others' changes. Reduced the amount of brown sugar at least half. Used vanilla (that's what I had) instead of almond extract. No yucky maraschinos. Added a few large Tbs of yogurt for moistness, folding it into the batter at the end. I also cut the pineapple into little arches, so they could press together more and cover more surface area. It looked really nice too! Overall, a beautiful recipe. Very light, like a chiffon. And I loved used my cast iron skillet to bake it in!
Was this review helpful? [ YES ]
3 users found this review helpful

Louisiana Shrimp Creole II

Reviewed: Mar. 29, 2011
I loved this recipe because it was so simple, and really highlighted the different ingredients. I added a handful of fresh chopped parsley towards the end of cooking.
Was this review helpful? [ YES ]
2 users found this review helpful

Homemade Chicken Cacciatore, Sicilian-Style

Reviewed: Jan. 17, 2011
It sure is easy, and it sure is delicious! Here are my substitutions: used sherry instead of red wine. DO NOT use the store bought kind, it's loaded with salt, use drinking sherry. Did not add garlic salt, but added about twice as much fresh garlic. Did not add flour, scooped out the chicken and cooked the sauce down.
Was this review helpful? [ YES ]
5 users found this review helpful

Lebanese Baked Eggplant

Reviewed: Jan. 9, 2011
Great recipe, the only reason I gave it four stars was because I felt it needed more spices. I added two cloves of garlic to the onions, and added some red pepper flakes into that part. I then mixed together paprika, cumin, coriander, black pepper and cinnamon and threw that into the meat mixture. I do not eat red meat, so I used the soy version. Also, I peeled the eggplant. I will definitely make this again, very simple, and a hit!
Was this review helpful? [ YES ]
5 users found this review helpful

Libby's® Pumpkin Cheesecake

Reviewed: Oct. 11, 2010
The only substitution I made in this recipe was the fact that I only had turbinado sugar (which is already a little like granulated brown sugar) and I didn't make the sour cream topping, which I didn't find was necessary. It came out wonderfully, and the instructions were very easy to follow!
Was this review helpful? [ YES ]
11 users found this review helpful

Roasted Garlic and Herb Shrimp with Spaghetti

Reviewed: Sep. 30, 2010
Using a prepared store bought sauce in a recipe is not a recipe.
Was this review helpful? [ YES ]
31 users found this review helpful

Oatmeal Raisin Cookies VII

Reviewed: Aug. 30, 2010
I'm giving this 5 stars based on the recipe with the following changes: reduced white sugar to 1/2 cup, added honey instead of brown sugar, 2 eggs, 1 tsp vanilla, used whole wheat flour and added 1/2 tsp baking powder, added 1/2 tsp ground cloves. Found it easier to handle once chilled. It is delicious, addictive, and very easy to make!
Was this review helpful? [ YES ]
2 users found this review helpful

Chicken Costa Brava

Reviewed: Aug. 26, 2010
I made this recipe using the changes from Zelda Sayre, posted on 1/9/08, and it was perfect! I did not increase the salsa to 1 cup like she says, but left it at 1/2 cup, and it was just enough to give it a kick without overwhelming the other flavors. The amount of chicken needs to be decreased, or the spices increased. I actually made it in the pressure cooker, so, after browning the chicken and adding the other ingredients (except the pineapple and cornstarch) I closed the cooker, brought it to pressure, and 10 minutes later it was ready, with only the sauce needing to be thickened.
Was this review helpful? [ YES ]
4 users found this review helpful

Berry Crumb Bars

Reviewed: Jul. 9, 2010
This is probably the best cobbler recipe I havw run across. I don't think it really needs much in the way of changes, but I made some anyway: used butter (of course), reduced the sugar in the dough by 1/4 cup, used 2 cups of whole wheat flour and one of white, used a mix of fresh berries (very ripe), and added more than a pinch of cinnamon and added a touch of mace. Beautiful!
Was this review helpful? [ YES ]
3 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Jun. 15, 2010
I loved the way this recipe used very simple ingredients to their optimum. In fact, the only change I made was leaving out the basil, as I didn't feel it necessary with the other flavors.
Was this review helpful? [ YES ]
1 user found this review helpful

Gomen Wat

Reviewed: Jun. 7, 2010
This recipe was amazing, way better than I imagined it would be, but there are some minor alterations I would like to add. First off, when chopping the collards, remove the hard stem. What I did was sort of cut an elongated V shape up the center of the leaf to remove the most of the hard stem and rib together. Also, I dumped all of the collards and the water into a large bowl, and used the same vessel the collards had been in to cook the onion. When ready I poured the collards, water and all, back into the onion mixture. This saved some time and energy.
Was this review helpful? [ YES ]
20 users found this review helpful

Baked Whole Cauliflower

Reviewed: May 27, 2010
I made a few changes, and really liked this recipe. I did steam the cauliflower whole for 20 minutes, as it was quite large. Afterward, once it had cooled down a little I broke it into pieces and discarded the core. I put the florets in a large bowl and mixed in enough olive oil to coat the pieces, about 1 Tb oregano, 1/4 tsp garlic powder and 1/2 tsp red pepper flakes, also adding about 1 Tb dried onion flakes; it really needed more spices! I added the breadcrumbs and cheese and spread it out in a baking dish, covering the top with shredded mozzarella. I baked it at 375 for probably 20 minutes until the cheese started to brown. So I took out the butter, but added more cheese!
Was this review helpful? [ YES ]
1 user found this review helpful

Blackened Shrimp Stroganoff

Reviewed: May 18, 2010
This recipe was very easy, and very tasty! Instead of Cajun seasoning I used Old Bay, 1.5 tsp, and it was perfect! I also substituted one small onion for the shallots. What a great blend of flavors!
Was this review helpful? [ YES ]
3 users found this review helpful

Strawberry Orange Rhubarb Cake

Reviewed: May 11, 2010
There is really nothing I would change in this cake! The only thing I did to make it a like more healthful was to substitute some of the white flour with whole wheat...they'll never know the difference!
Was this review helpful? [ YES ]
8 users found this review helpful

Displaying results 1-20 (of 53) reviews
 
ADVERTISEMENT
Go Pro!

In Season

No-Fuss Party Food
No-Fuss Party Food

Easy recipes for summer get-togethers.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

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