ZeldaSayre Recipe Reviews (Pg. 4) - Allrecipes.com (1870970)

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Luscious Spinach Artichoke Dip

Reviewed: Dec. 25, 2012
Loved this! Used an entire 10 oz. package of spinach, because what in the world would I do with that other half package, and it was perfect. When cold it does firm up, but served hot or warm on baguette slices it was awesome. Not oooey-gooey like the chain restaurants, but then again, those rarely have any discernible spinach or artichoke in them, and this had both. I used reduced-fat sour cream, olive oil mayo and 1/3 less fat cream cheese. Thanks, will make again!
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Simple Feta Cheese Salad

Reviewed: Dec. 9, 2012
I liked the lemon juice a lot, but I think I might skip the onion next time. Thanks!
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Slow-Cooked Corn Chowder

Reviewed: Dec. 9, 2012
This is quite good! We don't eat red meat so I used turkey kielbasa instead of ham, and reduced-fat condensed soup. Definitely worth the effort. I did find the end result a bit runny (thus the four stars) but added a half a cup of instant mashed potatoes, which thickened it right up. I used cubed red potatoes instead of hash browns, though (had one, not the other), and I'm wondering now if the hash browns would have dissolved into the soup more, and done the same thing as the instant mashed potatoes. Will try it as written next time. Thanks!
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Fennel in Wine and Honey

Reviewed: Dec. 5, 2012
Not awful. Not great. We could all eat it, but none of us had any specific desire to do so. Like others, I had expected more flavor. Probably won't make again - thanks, though!
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Oklahoma Cheese Grits

Reviewed: Dec. 3, 2012
Wow, these are really good! I even cheated and used lighter margarine and reduced fat cheese, and they were still really good. Mine fell a bit after baking but it's possible that I overbaked them slightly, and they were still amazing. Not something we could eat every day, but delicious once in a while! Thanks so much!
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Baingan Bharta (Eggplant Curry)

Reviewed: Dec. 1, 2012
Really good, but doesn't make very much - barely two servings. Also, I wish there were a more precise measurement for the eggplant; it's hard to know exactly how large a "large eggplant" should be, and mine -- the biggest my store had -- only yielded about a cup of eggplant once roasted. When I make it again, I'll double everything except the yogurt (which, in fact, I did add last, since yogurt tends to separate and curdle when heated). Still, really good, and not elaborate or time-consuming once the eggplant is roasted! We'll make this again, thank you!
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Bob's Salad Dressing

Reviewed: Nov. 26, 2012
Very good - exactly what I was hoping for! I only used 1/3 cup of oil, and the texture was great. Also didn't have quite enough lemon juice. The big alteration was that I used natural (unsweetened!) peanut butter instead of tahini, because I had it on hand; I'm sure it wasn't quite the same, but it was an acceptable emergency substitution, and gave me an idea of what it would be like with tahini. Thanks so much, Bob!
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Honey Mustard Dressing II

Reviewed: Nov. 14, 2012
Good and simple - exactly as advertised. The lemon juice brightens it up nicely. Made far more than three servings for me - used one tablespoon for a spinach salad for two.
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Vegan Curried Rice

Reviewed: Nov. 13, 2012
I was dubious about the amount of spices, and with good reason. The taste was okay - a little bitter - but the texture was odd. After adding the bouillon cube and a bit of water, the garlic and spices were a thick paste, and a noticeable pastiness remained in the finished product. Also, I've never seen a long-grain rice recipe cooked at a 1:1 ratio. The package my rice came in called for 1 3/4 cups of water, so that was what I used. (I try to follow recipes as written the first time, but not when logic dictates otherwise.) I doubt that we'll make this again, but thanks anyway!
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Seasoned Rice

Reviewed: Nov. 8, 2012
This was a little disappointing. For one thing, the proportions of water to rice seemed off; normally I try to follow recipes as written, but every set of rice instructions I've ever seen calls for twice as much water as rice, and this one calls for three times as much water as rice. Since the instructions here were to cook the rice until the water was evaporated -- just like every other recipe I've seen -- I went with what I knew worked, and used 2 cups of water. Also, I really love nutritional yeast. I REALLY love it. I expected a mild taste, but I was also somehow hoping for a fuller flavor. This just tasted like watered down nutritional yeast with some dried basil. Having said all of that, it wasn't bad; I just had higher hopes. Probably won't make it again. Thanks though!
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Asparagus, Feta and Couscous Salad

Reviewed: Nov. 4, 2012
I broke my own rule and modified this quite a bit to make it fit with our style of eating; really, all I did was cut the couscous to one cup (which makes it more of a vegetable dish than a starch dish), the olive oil to one tablespoon, the vinegar to two tablespoons, and the feta to four ounces. It was very good this way, but I imagine it's also very good as written - probably even better, because how can more cheese possibly be a bad thing? You just can't go wrong with these flavor combinations.
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Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Nov. 4, 2012
My daughter brought home two sugar pumpkins from a field trip, so I turned them into pie. This is great - a lot of work, but the instructions all make sense and seem to be accurate. Tastes great. I might reduce the liquid in my filling next time. The middle of the pie wasn't set in 50 minutes, so I took the advice of another reviewer, turned the oven off, and left the pie sitting inside for another hour. One thing: my regular blender didn't work for pureeing the pumpkin at all, but my immersion blender was perfect. That's what I'd recommend!
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Pumpkin Pie Spice II

Reviewed: Nov. 4, 2012
Good, and convenient since I had all of these spices anyway, but I think this one might have been a bit clove-y for me. I tripled it and it's possible that proportions that work well in small quantities don't work as well in large. I'll either look for a clove-less recipe or reduce them next time. Thanks!
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Ruth's Grandma's Pie Crust

Reviewed: Nov. 4, 2012
This is my first pie crust, so I don't really have much to compare it to. I liked the flavor a lot - I used butter flavored shortening, like others; I did feel like it was a little greasy, but that might have been mental, because I find shortening a little creepy. (I used it here anyway because I've heard it makes the best pie crusts.) I'm not a great pie-roller-out-er, to say the least, and so I only got two (thick) single crusts from this. It crumbled quite a bit as I was trying to crimp the edges but, again, that might have been me. Anyway, I did love the flavor, and will keep this recipe in mind, but will also keep looking.
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Gingerbread Men

Reviewed: Oct. 1, 2012
Perfect for my preschooler, nice and mild and generally all-around delicious. All the adults were very impressed!
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Tomato Basil Fettuccine

Reviewed: Oct. 1, 2012
Very simple and very good! I only had strained Pomi tomatoes, so I used those and let them cook as long as the pasta needed to (I used Rotini). Everything else I did as written. My toddler even ate some! Next time I might add a little spinach. (By the way, I suspect the reviewer who complained about too much basil used dried. I'm not sure there is such a thing as too much fresh basil!)
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Brown Bean Chowder

Reviewed: Sep. 26, 2012
This was good and easy, if not particularly complex (as you'd expect for a school cafeteria dish, I guess!). It was mild enough that my three-year-old ate some voluntarily. I used 99% lean turkey, whole wheat bread crumbs and cooked for 20 mins or so after mixing it all together to blend the flavors a bit.
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Coconut Curry Tofu

Reviewed: Sep. 17, 2012
This isn't the weirdest AR curry I've made - that honor goes to Keon's Slow Cooker Curry - but as I was putting it together, I still thought, "Seriously?" Coconut milk, yes; curry powder, yes; soy sauce, yes. Any two of the three, absolutely. All three together? Whoa, that's weird. The combination is a little different than anything I've had before - simultaneously both Indian-ish and Thai-ish, as you'd expect, but you know what? It's good. And really easy. And really good for you. I can definitely envision swapping the curry powder for Thai curry paste sometimes, but it's totally good as written. I had to play with the veggies a little; my pepper was mushy, and my store didn't have bok choy. I used half a bag of shredded red cabbage and some celery instead, which worked just fine. Thanks for the recipe!
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Sweet Potato Minestrone

Reviewed: Sep. 13, 2012
For a vegetable soup, this is pretty good. I added some white beans to bulk it up a bit. This recipe makes a ton - easily 7+ servings for us - so I'll be eating it all week, but I don't think I'll make it again. Thanks anyway!
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Chicken Suiza Cornbread Bake

Reviewed: Sep. 10, 2012
Good! I used fresh mushrooms, cooking them with the onions and adding them to the cornbread mixture. I also used low-fat greek yogurt because it's what I had, but I couldn't tell the difference. A whole stick of butter seemed like a lot so I used 6 tablespoons, and a whole-grain cornbread mix. Thanks!
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Displaying results 61-80 (of 233) reviews
 
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