ZeldaSayre Recipe Reviews (Pg. 10) - Allrecipes.com (1870970)

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Pesto Pizza

Reviewed: Jul. 11, 2008
Great combination - I didn't change a thing. The one thing I'd suggest is that if you start with unbaked pizza dough, like I did, either pre-bake it (I forgot) or go easy on the oil in your pesto - our pizza was a bit soggy. Totally my fault, though. We'll make this a lot!
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2 users found this review helpful

Root Beer Cookies

Reviewed: Jun. 25, 2008
These were very tasty! Somehow they reminded me of a gingersnap, but without the "snap" - I think it's the texture, which was fairly dense, and all of the brown sugar. Definitely root-beer-y and a lot of fun. The one quibble I have was with the "glaze." It tasted fine, but there's no way that anything with that much butter in it is going to act like a "glaze." Basically, it's root-beer-flavored powdered-sugar icing, and it acts like it. It doesn't soak into the cookies; it just sits on top. Tasty, but not quite what I was expecting.
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8 users found this review helpful

Chicken Breasts Pierre

Reviewed: May 15, 2008
For braised chicken in barbecue sauce, this is quite tasty - but that's exactly what it is. Braised chicken in barbecue sauce. Still, braising the chicken makes it nice and tender, so that part was worth it. I added onions after frying the chicken but before adding the tomatoes (which I would do again) and served it over pasta (which I wouldn't - the sauce isn't really strong enough to hold up to pasta - try rice instead). Not sure I'll make this one again, but it has the benefit of being made from things that are usually hanging around anyway, so I might.
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1 user found this review helpful

Hot and Spicy Tofu

Reviewed: May 9, 2008
This turned out well! I think we might tweak the combination of veggies a bit, maybe add some broccoli to give it a bit more heft, but that's all personal preference. The sauce here is great. It reminded me a bit of kung pao, which made me want to add peanuts, so next time I'll try that, too. A solid 4-star recipe.
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0 users found this review helpful

Creamy Pasta Bake

Reviewed: Mar. 28, 2008
I think this is an excellent basic recipe for nights when you want something slightly different. The key is using a good, flavorful pasta sauce (and real parmesan!); since the spices are going to be muted by all the sour cream, you'll want to use something that can really stand up for itself. I also added hot Italian turkey sausage, about 1/4 cup of light cream (because we had it in the fridge, and so many people complained that the dish dried out), and baked it covered. I sprinkled just a bit of mozzarella and more parmesan across the top, but I think it could have done without just as well.
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Baked Bar-be-Que Chicken

Reviewed: Mar. 21, 2008
No snowstorm (thankfully) but we still enjoyed this. It's pretty basic - as another reviewer pointed out, it'll be exactly as tasty as the sauce you use - but as a cooking method, it works nicely. I used boneless, skinless chicken breasts, baked them covered for 30 minutes and uncovered for another 15. Also, I messed up and added the barbecue sauce in the beginning; it still turned out okay, but next time I'd like to try it as written, and see how it turns out. I used pre-made grilled chicken seasoning, garlic powder and a little cayenne, as well as salt and pepper, to flavor the chicken. On a side note: nonstick aluminum foil is the best invention since slow-cooker liners. Seriously. Buy it.
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61 users found this review helpful

Easy Creamy Peppercorn Chicken

Reviewed: Mar. 13, 2008
This was surprisingly tasty for having so few ingredients! I also used a packet of country gravy mix because I couldn't find peppercorn. I think next time I might brown the chicken before putting it in the oven; it was sort of unappetizingly pale. But the taste was great. I used reduced-fat soup and couldn't tell at all.
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10 users found this review helpful

Poor Man's Sandwich

Reviewed: Mar. 12, 2008
What can I say - I had to try it! This combination worked really well. I think the key is balance; too much of any one of the ingredients would have thrown it off, but if you don't go overboard on anything it all gets together and sings. Reminded me a bit of bread-and-butter pickles; tangy, but sweet, and with a little bite from the onion. I'll make this again!
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10 users found this review helpful

Savory Cheddar Bread

Reviewed: Mar. 10, 2008
I thought this was very tasty, and the texture was fabulous! It's true, it could have been a little more flavorful; I think next time I might increase the spices slightly, and maybe add some cayenne. I used garlic salt instead of onion salt because it's what I had. But it was super-easy, went great with soup, and even made for tasty breakfast toast this morning. All in all, a great recipe!
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Peanut Butter, Mayonnaise, and Lettuce Sandwich

Reviewed: Mar. 5, 2008
If you ever want a laugh, spend some time on AllRecipes browsing all of the different peanut butter sandwich combinations. I love how many different "weird" sandwiches were family favorites, and considered totally normal! Ours was this one, with a slice or two of american cheese added. Use real mayonnaise, and super-crisp iceberg lettuce. For some reason, this has always appealed to me on the kind of not-so-good mornings that sometimes come after really, really good nights out. I think it's the combination of the rich, salty mayo and cheese, the sweet peanut butter and the crisp lettuce. Just seems to hit all the right spots.
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27 users found this review helpful

Different Chicken Divan

Reviewed: Feb. 27, 2008
This is quite good - a little like the recipe on this site for Chicken Casserole del Sol, but (frankly) easier. I made this last night and didn't notice until just now that the recipe called for cooked broccoli. I took two heads of raw broccoli, peeled the stems, chopped them up - not even that small, some of those florets were pretty big! - and threw them on top of the chicken. Turned out great, actually; the broccoli was cooked just right, still slightly firm. I don't think I'd change a thing next time since I like my veggies with a little texture. Other than that - omitted the French-fried onions and used crushed cornflakes instead, eyeballed the cheese on top (didn't use anywhere near the amount called for), used one can of reduced-fat soup and half reduced-fat mayo, and kept all of the spices the same. We'll make this again! Edit: Also good with a pound of fresh mushrooms layered in with the chicken and broccoli.
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3 users found this review helpful

Fish Chowder

Reviewed: Feb. 18, 2008
Oh my goodness. This was unbelievably good - better than the fish chowder my New Englander in-laws make! I used 3 tsp. of Old Bay, and a bag of frozen pollack (which, to be honest, wasn't 100% thawed when I put it in, but seemed to come out okay in the end). I also let the soup simmer for a minute after adding the flour/clam juice mixture; the thickening magic of flour doesn't happen without heat. I used 8 oz of mushrooms, and I highly recommend the hot pepper sauce. I didn't have any problem with the texture - it's true that this isn't one of those thick-as-mayonnaise chowders, but it's also true that it's some tasty, tasty stuff.
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6 users found this review helpful

Irish Stew

Reviewed: Feb. 18, 2008
This was tasty! I ended up using shoulder chops instead of a lamb roast because it's all my grocery store had; seemed to work fine, as long as you're sure to pull the bones out. I used my slow cooker. I soaked the chops in buttermilk overnight and browned them briefly in olive oil; then, in the same pan, I sauted the onions, carrots and parsnips until they started to get some color. I put the lamb into the cooker first, then the potatoes, then the onion/carrot/parsnip sautee (I didn't want the onions to break down completely during cooking), and then topped it with the chopped leeks and rosemary. Used 2 cups of chicken broth and 1 cup of water, and then cooked on low for about seven hours. Everything cooked nicely and the stew had a lovely flavor!
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7 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Feb. 18, 2008
This was great! The texture and flavor were lovely. I kind of wish I'd remembered the comments about the baking time and temperature, though. Definitely too high and too long for my oven; the crust was starting to blacken by the time the inside passed the toothpick test. Next time I'll try it at 350, for 45 minutes.
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9 users found this review helpful

Lime Chicken Soft Tacos

Reviewed: Feb. 16, 2008
When I first read this recipe and saw that the chicken was to be sauteed by itself for 20 minutes, I wondered if the end result was supposed to be chicken or a fossil fuel! And, sure enough, my chicken was done in about 10 minutes, but it might depend on how you cut it. I tasted it a few minutes after adding the sauce and was really unimpressed, but after the lime juice mixture had cooked away (I kept it covered for the second ten minutes) the chicken was delicious! I used both dried oregano and a sprinkle of fresh cilantro at the end, and the juice of 2 not-very-juicy limes. Delicious and fresh-tasting!
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Mexican Rice II

Reviewed: Feb. 16, 2008
This is my new favorite Mexican rice recipe, with a few alterations. I only use 1.5 cups of broth, so that the total amount of liquid is 2 cups, and I cut the cumin down to 1/4 tsp. I've even cut the oil down to 2 Tbsp, and it still comes out well! As for cooking the rice in the oil: cook it until it's opaque, and slightly golden. Don't worry about whether it puffs up or not; I think that part of the recipe is misleading. Other than that, great recipe, and I make it about once a week! Thanks!
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Easy Chicken Cacciatore

Reviewed: Feb. 13, 2008
My husband made this for me because I had a cold. It came out pretty well, but he noted that the recipe works better as a sauce if you double the listed amount of tomatoes. (I also thought it would be tasty with diced tomatoes, but that's probably just a personal preference.) Yummy stuff, though, and quick and easy!
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1 user found this review helpful

Buffalo Style Chicken Pizza

Reviewed: Feb. 6, 2008
Wow. This is so very, very bad for you - but so very, very tasty! I used pre-cooked Italian-style grilled chicken, and only as much blue cheese dressing as I would tomato sauce on a traditional pizza. The way I made it, this ended up being a very solid pizza - the top was almost all chicken - but very, very tasty! I used a Boboli crust (not the thin kind) and pre-baked it for five minutes or so; the pizza was gooey, but not soggy. Would have been fabulous with some scallions on top, but I forgot to buy them. I'm sure we'll have this again as often as the fella can convince me to make it!
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Halushki

Reviewed: Feb. 6, 2008
Authentic, inauthentic, cabbage noodles, halushki, Russian, Czech, Polish - good grief, who cares? I departed just a bit from this recipe, but the results were tasty, and that's what *I* care about. I didn't use the pork chops, but did use a pan in which I'd just pan-fried some turkey kielbasa for another dish. Added roughly 4 tbsps butter, a chopped onion, and a bag of coleslaw mix. (By the way, there is absolutely no reason you can't use coleslaw mix for this. It's cabbage. Grated. With a very very tiny amount of grated carrot that you won't even notice.) Sprinkled the whole thing generously with garlic powder and cooked, covered, low and slow, stirring more or less regularly, until it was all a deep golden brown; then added salt, pepper, and scant pinches of sugar to taste. Mixed with 6 oz of big fat egg noodles, cooked in salted water, added a bit more butter (yeah, I know), and adjusted the salt and pepper. Highly delicious, and basically the same as Kris's recipe, although I'm giving hers four stars because I prefer my proportions to hers. Make it, eat it, enjoy it - don't worry about what it's called!
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Ukrainian Sandwiches

Reviewed: Feb. 6, 2008
We tried these because my fella is working on a project about the Ukraine, and I'm glad we did! Super-yummy and super-easy. I used turkey kielbasa, sliced lengthwise and browned in a pan, and we skipped the hard-boiled eggs (mostly because I forgot about them). We did this twice, once with cold (but browned) kielbasa and once with the sausage right out of the pan; I'd recommend using it cold, otherwise it melts the cream cheese mixture and you end up with an incredibly messy sandwich. We loved the cream cheese mixture, although I think next time I might just mix the garlic with cream cheese, and see if it's as good without the extra fat from the butter. All in all - great combination! Thanks! EDIT: Made again, skipping the butter but including the hard-boiled eggs. I think skipping the butter did make the garlic spread slightly less awesome - it doesn't spread as smoothly, and obviously tastes more strongly of cream cheese - but it's still pretty darn good. If you're not totally averse to eggs, definitely take the time to do those. Adds a nice creaminess to the sandwich.
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9 users found this review helpful

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