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

cook's profile

ZAPATISTA234

Reviews

Menus

 
View All Reviews Learn more

Oil Pie Crust

Reviewed: May 11, 2005
Very easy, the trick is to roll it as thin as possible. For even better results make the dough first, put into the pie plate and refrigerate while making the filling.
Was this review helpful? [ YES ]
85 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

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 ]
22 users 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

Spinach and Red Chard Quiche

Reviewed: Sep. 6, 2006
Should not be called a quiche. Interested substitutions, but it is completely different in taste and texture. The spices also are a throw off. For one, anyone who cooks Indian will not get the curry ingredients. Curry is not one thing, but many, so that already alters the recipe. And with the addition of the other spices which can already appear in curries it becomes confusing.
Was this review helpful? [ YES ]
14 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

Hot Water Pie Crust I

Reviewed: Oct. 14, 2007
Very easy. I used the food processor too. I halved the recipe for one crust. It turned out very easy to roll out and stretch, and it was light and crispy.
Was this review helpful? [ YES ]
11 users found this review helpful

Garlic Chicken Kabobs

Reviewed: May 4, 2008
Excellent, very easy recipe. I used thigh meat instead, and substituted Italian parsley for cilantro. Marination time was at least 4 hours. It came out tender and juicy.
Was this review helpful? [ YES ]
9 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
Photo by ZAPATISTA234

Convenient Vegetarian Lasagna

Reviewed: Feb. 23, 2010
This is a delicious lasagna, but needed a few changes. I had made it once with the full amount of ricotta called for here, but it seemed to be too much. I found that half the amount sufficed. Also, I used one egg. I used fresh broccoli, steamed it tender and put it through the food processor. The carrots I sliced very thinly with the food processor and sauteed them. I left out the bell pepper as I thought it seemed too much vegetables. To the ricotta mixture I added about 1/4 teaspoon of mace (you can use nutmeg), because the two flavors are a match made in heaven, and nutmeg appears in many lasagna recipes. Overall a great recipe!
Was this review helpful? [ YES ]
6 users found this review helpful

Picadillo

Reviewed: Feb. 16, 2010
Believe it or not, I made this recipe using soy ground meat. Since there is no need to cook it, I added it towards the end, just enough to heat it up. Also, many picadillo recipes call for raisins, which I added, about a quarter cup. I can't wait to make it again!
Was this review helpful? [ YES ]
6 users found this review helpful

Citrus Turkey Brine

Reviewed: Oct. 13, 2009
As others have stated rubbing the salt is not necessary, it will be soaking in brine overnight. This was an awesome recipe. I have brined before, but using citrus was the best! I added a tart apple and sage as well.
Was this review helpful? [ YES ]
6 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

Creamy Saffron Shrimp with Gnocchi and Caramelized Onion

Reviewed: Jan. 24, 2010
Really nice and easy recipe with a lot of flavor. As others, I left out the paprika and added more saffron to get the full flavor of this wonderful spice. I used yogurt in lieu of the sour cream I didn't have, straining it through a cheesecloth for 30 minutes to remove excess water. Also, after cooking the shrimp, which only takes a few minutes, I removed them from the liquid they had produced and reduced it before adding the rest of the ingredients. Will absolutely make again!
Was this review helpful? [ YES ]
5 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 ]
4 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

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 ]
4 users found this review helpful

Garlic Chive Chicken

Reviewed: Dec. 2, 2009
This was one of the best chicken dishes I've had in a while, and I'm giving this the full 5 stars, but only after my adjustments, which were not major. Most importantly, I used half the amount of chicken, so if you're following the recipe as written, double everything but the chicken, or the sauce will not be sufficient. I cut the raw chicken into bite sized pieces before tossing in flour, and deep fried it until light brown. Everything else I did the same, except I fried the chives in the sauce for a few minutes at the end. This was devoured!
Was this review helpful? [ YES ]
4 users found this review helpful

Amazing Whole Wheat Pizza Crust

Reviewed: Jul. 15, 2009
This is the best thin-crust pizza dough recipe I have found yet! I just mix it up in the food processor and it turns out perfect every time! The flavor of the dough really shines through, it's not just a toppings holder. To make this dough even better and easy to manage, add about 2 Tb and 2 tsp vital gluten. Let the dough sit overnight in the refrigerator and bring it out about 2 hours before you're ready to stretch it out. Amazing what a difference this makes.
Was this review helpful? [ YES ]
4 users found this review helpful

Displaying results 1-20 (of 60) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Passover Celebration
Passover Celebration

Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.

Easter Lamb, Ham, and More
Easter Lamb, Ham, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

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

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

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