ZeldaSayre Recipe Reviews (Pg. 11) - Allrecipes.com (1870970)

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Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Jan. 12, 2008
This is tasty, and incredibly easy! I added mushrooms and pre-cooked grilled chicken to ours, and used the full amount of cayenne - spicy, yes, but it didn't make my eyes water. I also used the full amount of chicken broth; I don't think this recipe is intended to coat each piece of pasta like an alfredo would - the flavor still comes through - but I agree that it could have been a little thicker. We'll have this again! EDIT: If you feel the sauce is too thin, pull your pasta a bit early, add it to the sauce, and let it finish cooking in the sauce. The pasta will absorb some of the sauce, so you'll lose the liquid but not the flavor.
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1 user found this review helpful

Tofu Parmigiana

Reviewed: Jan. 11, 2008
Pretty good - sort of on the order of eggplant parmigiana. I used a ready-made sauce and served it over spaghetti. I pressed my tofu, froze it for 20 minutes, and then pressed it again.
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1 user found this review helpful

Chicken Costa Brava

Reviewed: Jan. 9, 2008
This was very tasty, but I must admit that I mostly used a different recipe for Chicken Costa Brava that I found in an old cookbook. All of the ingredients are the same, but some of the quantities are different: 2 whole chicken breasts instead of 5, 8 oz of tomatoes instead of 14.5, 1 cup of salsa instead of 1/2 cup, 2 tsp of cornstarch instead of 2 tbsp, and a mixture of black and green olives instead of 2 cups of black. I used a medium-heat salsa, and whole tomatoes that I crushed before adding. I wonder if maybe it was these small differences that kept mine from being "bland," as some people are complaining? Anyway, the fella liked it - the pineapple bits were particularly spicy and tangy and delicious - so next time I'll make it the Allrecipes way and update.
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13 users found this review helpful

Simple Ranchy Breaded Fish Fillets

Reviewed: Jan. 2, 2008
You know, we liked these, but I can't give them five stars. I used about 3/4 of the ranch dressing package, and it was pretty strong; I was using flounder, which is maybe the mildest fish in the entire world, so that might have contributed, but I couldn't imagine using the whole package. I like the ranch breading idea, but I think next time I might try a different method - maybe people who are dredging the fish in milk first have the right idea. My oil-and-dressing mix never came close to anything like a "paste" (again, I didn't use the whole packet) and I didn't have enough for all of my fish. Anyway, though, good flavor - particularly for people who don't like fish. I baked at 375 for 10 minutes. Edit: I tried it again with tilapia, baked at 375 for 10 minutes. This time I mixed the dressing mix with the breadcrumbs and lightly brushed the filets with olive oil - delicious! Just the right amount of tang. I'm upping my review to 5 stars. Thanks! EDIT AGAIN: just printed out a copy of this to give to somebody else, and realized that I don't actually follow this recipe at all. My version is 5 stars, but I'm sending this one back to 4.
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102 users found this review helpful

Sweet and Spicy Green Beans

Reviewed: Jan. 2, 2008
We eat a lot of green beans, and this was a refreshing change from the usual butter-and-garlic thing. I'm not sure the fella was won over, but I'll definitely try these again!
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0 users found this review helpful

Easy Cheese Ball II

Reviewed: Jan. 1, 2008
You know, I wanted to love this, I really did. And it wasn't bad, but I felt like I had to tweak it enough that I'm inclined to try a different recipe next time. I used roughly half of the ranch dressing mix, and thought that was plenty - any more would have made it too salty. (And yes, it was dressing mix, and not dip mix.) It still needed a kick, though, and since I didn't have any worcestershire, I added some cayenne and some chili sauce. The cheese ball firmed up really nicely, and looked great after I rolled it in pistachios, but - I don't know. Maybe cheese balls just aren't as good as I remember them being. Thanks anyway, though!
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Swedish Meatballs

Reviewed: Jan. 1, 2008
I thought these were good, and they weren't nearly as hard as I expected them to be! I used turkey, and baked the meatballs for 15 minutes at 350 degrees. I also used olive oil (and, okay, a few pats of butter) as the fat in the sauce, and fat free evaporated milk. Definitely add the lemon juice; up until that point I was really sad that I was out of worcestershire, but the lemon juice added just the kick I was looking for. The only reason I'm giving it four stars instead of five is that my husband said he thought the meatballs themselves - not the gravy - could have been more flavorful. I disagree, but the guy still gets a vote!
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1 user found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Jan. 1, 2008
This recipe needs another review like I need another 10 pounds on my thighs! Oh well. I thought this was good; I added an entire 10 ounce package of chopped frozen spinach, which was approximately double the amount called for. I understand people saying that it's "dry;" it's not as gooey as the stuff you get in chain restaurants. It was, however, very like the spinach dips that everybody's mom made when I was growing up. I might try a different recipe next time just for comparison's sake, but then again, I might stick with this one!
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Satay Chicken Pizza

Reviewed: Dec. 30, 2007
This was really good! I added shredded carrot, chopped fresh cilantro, and red pepper flakes; I also used a store-bought pizza crust instead of the pitas. I used Taste of Thai peanut sauce and I thought it was good; didn't measure, but I'm pretty sure I used less than a cup. Next time I might try to use a little less. I really think that less is more when it comes to the sauce. EDIT: Made again, but this time used marinated baked tofu instead of the chicken. Also, after the pizza baked, I added some julienned cucumbers that I'd marinated in rice wine vinegar and a little sugar. Highly recommend that. This is a pretty heavy pizza and the cucumber adds a nice bright freshness.
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2 users found this review helpful

Farmhouse Chicken

Reviewed: Dec. 29, 2007
This recipe is so easy it's ridiculous. I used the low-sodium stuffing mix, didn't add any additional salt, and didn't miss it. Since it's basically chicken in sauce with stuffing, everybody liked it.
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4 users found this review helpful

Mulligatawny Soup I

Reviewed: Dec. 19, 2007
Really good! I doubled the recipe and am glad I did; otherwise there wouldn't have been enough for dinner tonight for my husband and I, let alone lunch tomorrow. Like other reviewers I added far more curry than specified (3 TBSP), 1/2 tsp of cayenne, and 1/2 cup of brown basmati rice (highly recommended - I added it with the broth and it was perfect by the time the soup was done). I also added a bouillon cube with the apples because I thought the flavor could be a little deeper, but I blame that on the brand of broth I used, not on the recipe. I used whole milk instead of cream, and some leftover frozen tofu instead of a second chicken breast. The final result was delicious - the fella said it was his favorite thing that I've made recently. Definitely adding it to the rotation!
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1 user found this review helpful

White Bean Spread With Garlic & Rosemary

Reviewed: Dec. 19, 2007
Yummy and quick and - best yet - made entirely from things that are around in the kitchen anyway. I used 1/2 tsp of dried rosemary instead of fresh, sauteed it for a few minutes with three crushed cloves of garlic (by "crushed," I mean "smacked with the flat side of a chef's knife to get the paper off and then thrown in a pan," not "put through a garlic press") and then added the beans. I thought it needed a little acid to brighten it up; if I'd had lemon juice I would have used that, but since I didn't, I used some cayenne pepper sauce (like Frank's Red Hot) instead. It didn't need any salt but I added quite a bit of freshly ground black pepper. On whole wheat toast with a little grated parmesan, an easy and protein-riffic lunch! Thanks!
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2 users found this review helpful

Oklahoma Nut Candy

Reviewed: Dec. 17, 2007
We loved the flavor of this candy, but I think maybe this recipe isn't quite as clear as it could be. Stovetop candy recipes are so much about feel and experience that they can be hard to write down! This only partially set up for us, and the texture was a little grainy. I think we needed to let the sugar melt more (it does take a long, long time, so be prepared), and I also think we should have made sure the cream was at least at a simmer before we added the caramel (which promptly congealed into a big gooey lump instead of combining). I would also advise waiting for 30 minutes before you start beating; ours was still pretty liquid at 20. There's another recipe on this site called Aunt Bill's Brown Candy that I think I'll use next time - same basic ingredients, but more specific directions about some of the procedures involved. Thanks anyway though!
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Oatmeal Chocolate Chip Cookies I

Reviewed: Dec. 6, 2007
My husband wanted oatmeal chocolate chip cookies; oatmeal chocolate chip cookies, he got. These were very like a classic chocolate chip cookie, except with a yummy chewy oatmeal thing happening! I added a tsp. of vanilla, because I can't imagine making cookies without vanilla, but other than that I followed the recipe exactly. I would recommend keeping an eye on these as they cook, though; my oven runs pretty hot, but they were done (and on the verge of being overdone) in about seven minutes.
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2 users found this review helpful

Mock Chicken Fried Steak

Reviewed: Dec. 6, 2007
I really get a kick out of "mock" anything, but I must admit I was kind of surprised at how close this came to real chicken fried steak! I used ground turkey instead of beef, but in every other way I followed the recipe to the letter. The chili powder is definitely noticeable, but since we like chili powder that was no problem. And I actually think it's the combination of the chili powder and the saltines that makes this so steak-like. I used a nonstick pan with a light coat of olive oil, and fried them on 7 minutes for the first side and 5 for the second (covered so that the meat would "bake" while it fried). I served it with brown rice and a mushroom cream gravy - very tasty! Thanks!
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23 users found this review helpful

Mushroom and Swiss Chicken

Reviewed: Oct. 19, 2007
This was really tasty! I liked the idea of marinating the chicken in the oil/vinegar mixture first, but I was out of plastic bags, so I ended up mixing the oil, garlic, vinegar and half of the cajun seasoning in my baking dish (as if I was making a salad dressing). Then I turned the chicken a few times in the mixture and sprinkled the rest of the cajun seasoning on top. I followed the rest of the recipe almost exactly, but I used gruyere instead of swiss because I like the stronger taste. The finished product was incredibly moist and very yummy - not to mention super-easy.
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Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Oct. 12, 2007
We really liked this! Here are my tweaks: I used hot red enchilada sauce instead of green because the store didn't have green; I used pre-cooked Purdue chicken because I'm lazy. I charred the tortillas on my electric stove, using med-high heat and laying the tortillas directly on the burner, 30 seconds per side - toxic? Yeah, probably, but I thought it added a nice touch of texture to the finished product. After adding the base layer of sauce, I mixed the chicken and sour cream together, added garlic salt to taste, and layered them with quartered charred tortillas dipped in the leftover sauce. (I halved the recipe because there are only two of us; only used 8 tortillas and a 15-oz can of sauce, and almost didn't have enough sauce.) Finally, I added some sliced pickled jalepenos on top, because what isn't improved by sliced pickled jalepenos? The finished result was not at all soggy, and was, in fact, delicious. The only reason I'm giving it four stars instead of five is because I don't get how any recipe that takes 45 minutes to bake can possibly be considered "quick."
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5 users found this review helpful

Chicken Casserole Del Sol

Reviewed: Sep. 9, 2007
I'm generally a little reluctant to use canned cream-of-whatever soup because of the sodium, fat, preservatives, etc., but for a recipe that's good enough I can be swayed. This one is good enough. First of all, the recipe cuts in half quite neatly, and will then fit in an 8x8 dish, which is completely reasonable for two people and provides a satisfying amount of leftovers. I used pre-cooked chicken and swapped half of the mayo for sour cream (a trick I've done before and liked in other recipes); I also used frozen green beans defrosted in the microwave, and jarred mushrooms. (Which, by the way, I won't repeat: the texture is awful. Next time I'll saute fresh shrooms instead, and will thus avoid having to pick them out of the finished product.) I used fire-roasted veggie Kashi crackers because they were what I had, but I don't think I'd do that again, either; the taste was too strong. I thought the curry was perfect. It's not really enough that the recipe could be called "curried;" if you know it's there, you can taste it, but if you don't, it just sort of enhances the chicken flavor. I think next time I might use corkscrew pasta; the rigatoni was good, but corkscrews would catch all of the sauce. And, finally, instead of parsley, I used chopped scallions on top. I served it with a salad with a strawberry vinaigrette dressing; the sweet-tart dressing cut the creaminess of the casserole nicely. All in all, a great, easy recipe that I'll make again.
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43 users found this review helpful

Kettle Corn

Reviewed: Aug. 24, 2007
I don't have one of those neat hand-crank popcorn-making-thingys. I have absolutely zero experience making popcorn on the stove. What I do have is a pot that I normally use for chili and pasta, a fondness for kettle corn, and a heck of a of a nerve on me. Here's what I did, mistakes and all: I did the 3-kernel test, and then added the sugar and the popcorn at the same time. (I'm not going to call that a mistake, but I think next time I'll add the sugar, let it melt, and then add the popcorn - the way I did it this afternoon, the popcorn started to pop before the sugar was melted.) I used canola oil and thought it was fine. I added 1 tsp of salt plus a pinch or two to the sugar; next time I might stick to just 1 tsp, as I found some pieces to be a little salty. I did the three-seconds-on-the-heat/three-seconds-off-the-heat thing, shaking the entire time, and I probably pulled it a little early because I'd rather have a few unpopped kernels than burned sugar and popcorn. The end result was very, very tasty. Some of the pieces carmelized quite a bit, others didn't; I preferred the ones that didn't, but that didn't stop me from eating the entire batch by myself. Cleanup was no problem; the cooled sugar melted right off again with hot water. Thanks for the great recipe! Edit: Later, I tried letting the sugar melt before adding the popcorn. I thought the sugar carmelized too much - it tasted burned instead of sweet. I'll add them at the same time from now on.
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351 users found this review helpful

Tomato Feta Salad

Reviewed: Aug. 24, 2007
Tasty and simple - one of those wonderful recipes that is greater than the sum of its parts. I used a red onion because I thought the mellower flavor would be nice, and I added quite a bit of black pepper and a little salt (feta is fairly salty on its own, so I went easy until I tasted it).
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7 users found this review helpful

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