ZeldaSayre Recipe Reviews (Pg. 3) - Allrecipes.com (1870970)

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Indian Style Chicken with Apples

Reviewed: Jan. 26, 2013
I thought this was great! I used fat-free greek yogurt. I also used madras curry powder because Indian-style curry paste isn't sold in our grocery store (although Thai-style is). The flavors all worked really well together, and the apples were a nice variation. Even my three-year-old liked it. The one suggestion I have is to add the broth and simmer, then remove from the heat before adding the yogurt. Yogurt curdles when it's heated; still tastes fine, just looks sort of unappetizing. Other than that, this is easy, delicious, and healthy; we'll have it again! Thanks!
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Coconut Lime Rice

Reviewed: Jan. 24, 2013
Well, I kind of hoped for more from this, but I made a lot of changes so am still giving it four stars. The biggest change I made was omitting the flaked, sweetened coconut. I strongly suspect that this recipe is all about the flaked, sweetened coconut, but I didn't have any, and was trying to lighten the recipe up a bit. I tried to make up for it with 1/2 tsp of coconut extract, but I think the missing sweetness was the problem. The end result was totally good, but not worth the calories of the coconut oil and coconut milk. Sometime when I'm not thinking quite so much about calories, I'll try it again as written. Thanks!
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Sesame Tilapia

Reviewed: Jan. 24, 2013
We weren't huge fans of this. For one thing, the flavor of sesame oil is altered by heating; it loses its tang and flattens out. I knew this all along, which makes me wonder why I decided to make this in the first place, but I think I just didn't look closely at the ingredients list. There's really nothing in the marinade but sesame oil and a few spices. Basically, you're baking the fish in oil (and not cheap oil, by the way, and this recipe uses a LOT of it). Which would be fine if the end result was delicious, but we found it just sort of bland and oily. Sorry!
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Chinese-Style Broccoli Salad

Reviewed: Jan. 24, 2013
This is great! I steamed my broccoli in the microwave for three minutes and then mixed it in the dressing, for which I used 1/2 tsp sesame oil and 1/2 tsp olive oil. I agree with other reviewers that a full two tablespoons of sesame oil might be a lot, and you should add it to taste. Will make this again, thank you!
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Homesteader Cornbread

Reviewed: Jan. 23, 2013
Moist and cakey and sweet, which is how we tend to like our cornbread! It was maybe just the tiniest bit flat-tasting - next time I might add more salt. (I use kosher salt, which is less salty than table salt, so that might have done it; I also used a packet of dried nonfat milk with enough water added to yield 2.5 cups, so that might be the culprit, too.) I made muffins, baked at 400 degrees for 15 minutes, and the recipe yielded 24 regular-sized muffins. This is an almost perfect recipe. Thanks!
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Salsa Chicken

Reviewed: Jan. 19, 2013
I've been hearing about this recipe for years but for some reason haven't tried it. Good and very simple. I needed far less cheese than called for. I might use my slow cooker next time, because I find that it makes the chicken more tender than baking. Thanks!
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Taco Seasoning I

Reviewed: Jan. 19, 2013
Good, solid, not-too-spicy taco seasoning. Really, why buy something else when I have all of these spices on hand anyway? Thanks!
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My Favorite Mexican Rice

Reviewed: Jan. 17, 2013
I am really puzzled by the reviews on this. When I was adding the ingredients, I thought, "Hmm, that's a lot of liquid for one cup of rice," but since nobody else had mentioned a problem with that, I ran with it. Forty minutes later - I used brown rice - I picked up the lid and discovered half-cooked rice soup! This dish needed to cook for a full hour to absorb all the liquid, and even then it was soggy. A normal rice-to-water ratio is 1:2 and this, including the tomato sauce, was almost 1:3. The fact that I'm the only person who had this problem, including other people who used brown rice, makes me think that I did something wrong, but I really did follow the recipe as written. Dinner was well over by the time the rice was done cooking (luckily I had a backup) and when it finally wasn't soup anymore, the flavors were nice. But there are so many mexican rice recipes out there, I'll look for one I don't have to modify so much. Sorry!
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Ginger Snap Cookies

Reviewed: Jan. 16, 2013
These were good, but maybe not quite as good as I wanted them to be. I rolled them into balls and then rolled the balls in Sugar in the Raw, because it was a snow day and that sort of thing occupies my preschooler. The finished cookies had a nice soft, chewy texture, and were very crackled and pretty, but I found them a bit one-note: sweet, but without much depth. The sugar I rolled them in didn't help, I'm sure, but I think it was the cookies themselves. I was surprised, considering how much ginger is in them! Anyway, they might improve as they sit, and if that happens I'll revise my review. Thanks!
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Celery Salad

Reviewed: Jan. 16, 2013
Always on the lookout for ways to use leftover celery (oh, how I wish you could by it by the stalk) and this is a good one. I don't like celery much but this salad was tasty. I used olive-oil mayonnaise, greek yogurt, dried cranberries, and slivered almonds.
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Goat Cheese and Spinach Turkey Burgers

Reviewed: Jan. 13, 2013
Hmm. Well, not terrible, but not particularly flavorful. Looking at the changes others have made, I'd recommend the Spinach and Feta Turkey Burgers recipe from this site; incorporates many of those changes (addition of an egg, feta subbed for goat cheese) and isn't much more difficult. Although I will say that it doesn't get much easier than this recipe - three ingredients in a bowl! - we'll probably stick to that one. Thanks anyway!
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Breakfast Pie

Reviewed: Jan. 12, 2013
Really good, and quite easy as long as you leave enough time to bake! I made it for dinner and so didn't let it sit overnight, and it was fine. Not positive the corn flakes add much. Used reduced-fat cheese, turkey bacon (only 7 pieces) and fat-free milk, and it was delicious. Thanks!
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Chicken Florentine Casserole

Reviewed: Jan. 10, 2013
Good, although I did make some changes (like 2000 other people, I see). I used fat-free milk instead of half and half, "healthy recipe" soup, only one tablespoon of butter and one cup of reduced-fat mozzarella. I seared the chicken in a pan on the stove in a little olive oil spray, then removed the chicken, added the butter, chopped mushrooms and garlic to the same pan and made the sauce there. I also used two 10 oz packages of frozen spinach. Four stars for the recipe as written because 2/3 cup of bacon bits is REALLY a lot (I pretty much covered the top of my dish with two tablespoons), and because baking is probably the least flavorful way to make chicken ever. Next time I would add some salt to the spinach before covering with the chicken and sauce.
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Quick and Easy Vegetable Curry

Reviewed: Jan. 9, 2013
Wow. I made a few changes, but didn't expect this to be so good! I used green onions instead of white (I know they aren't the same, but I was out of white onions so I had to improvise), and used a can of light coconut milk instead of water - mostly because I was serving this as a main dish, and I didn't think 108 calories was enough for dinner. Amazing - almost reminded me of tikka masala, but slightly less sweet. And so easy! Really good, highly recommended! I'm not sure I would like it as much without the coconut milk, but this way it definitely deserves five stars.
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Roasted Chicken Noodle Soup

Reviewed: Jan. 8, 2013
I was a bit disappointed in this, but gave it five stars because I think the disappointment was the result of the two changes I made. First, I cooked the noodles separately (to keep them from absorbing all of the broth for leftovers) and so cooked the soup for 10 minutes less time than recommended, and second, I used fat-free evaporated milk. Others have commented on how thick this soup was, but mine was quite thin. If thick soup is important to you, keep my results in mind! If I make it again, I'll cook for 10 minutes longer and play with the fat percentages in the milk to try and get the texture right. The flavors were great, so thank you for submitting!
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Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: Jan. 5, 2013
I lightened these up quite a bit by using reduced-fat cheeses (and slightly less of it, one 8 oz package) and reduced fat sour cream, and also by cooking the tortillas in simmering broth for a few seconds instead of frying them. For those concerned with that sort of thing, I would recommend 1/2 oz. chicken and 1/2 oz. cheese per enchilada. I used real butter and white whole-wheat flour. They were good this way, although next time I think I'll use 1/2 cup less broth in the sauce, since it was a little runny; I'm sure it was the reduced-fat sour cream. With these changes, I'd give this recipe 4 stars, which is still pretty good for a lightened-up recipe; as written, I'd expect it to be a five, and I also don't think it's fair to penalize a recipe for choices that I made. Thus, five stars it is! Thanks for the recipe!
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Instant Pistachio Salad

Reviewed: Jan. 2, 2013
This was at every family event, always, when I was a kid. I still like it as an adult, but I think I might cut the marshmallows in half next time - they sort of took over. Alas, I'm the only one in my family who likes it, so I don't see it getting made too often. I used fat-free whipped topping and it was fine.
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Whole Wheat Pumpkin-Applesauce Muffins

Reviewed: Jan. 1, 2013
I didn't expect much from this recipe, since I don't normally love pumpkin (my kid & husband do) and haven't had much luck baking with applesauce. These were really, really good, though. They're definitely fall into the "treat" category, but they do have some redeeming nutritional value. I used white whole wheat flour and dried cranberries. Next time I might try cutting the white sugar, as some others did. Still, a pleasant surprise - thank you!
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Pumpkin Pie Spice I

Reviewed: Jan. 1, 2013
Just right. I tried Pumpkin Pie Spice II, but didn't like the cloves. Much prefer this, thank you!
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Bread Machine Challah II

Reviewed: Dec. 30, 2012
Outrageously good! I see no reason to ever use another bread recipe. Usually I find homemade bread bland and disappointing, but this is great and the texture was perfect. I know some people have mentioned consistency problems, but mine was perfect - flour is finicky. On a relatively dry, cold day, my dough was smooth and satiny and perfect, and I used all of the proportions listed in the recipe (maybe a bit more salt). Thank you so much - great recipe!
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Displaying results 41-60 (of 233) reviews
 
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