ZeldaSayre Recipe Reviews (Pg. 7) - Allrecipes.com (1870970)

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Apple-Curry Tuna Melts

Reviewed: Jun. 20, 2010
Awesome. Made exactly as written, except without the walnuts (I was out). I didn't think the curry flavor was overpowering at all, but I also let my tuna salad mellow in the fridge for a few hours before using. Actually, this is the only tuna salad I've ever made besides my tried-and-true that I would consider eating on a regular (i.e., non-melty) sandwich. Thanks so much!
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Tropical Tuna Melts

Reviewed: May 27, 2010
I don't normally like tuna melts. When I make my own tuna salad, I use sweet pickle relish and tons of mayo; since I've never been to a restaurant that made their tuna salad that way, I've never had a tuna melt I've liked. I liked this one, though! The pineapple added the tangy sweetness and extra moisture I've always missed in restaurants. I used whole-wheat english muffins and, adding two tablespoons of salad to each, managed to stretch this recipe to six halves; did four with american, and then used cheddar for the other two. Both were great. Thanks for the recipe!
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Super Duper Bean Salad

Reviewed: May 24, 2010
We liked this, but be forewarned: it makes a LOT, and there's not really any way to cut it in half. I was afraid the dressing would be too sweet or oily, but both were fine. I used frozen green and lima beans because I'm not nuts about canned veggies, and substituted navy beans for the wax beans because I'm an idiot who spent far too long in the wrong aisle of the grocery store failing to find the latter. Sigh. Anyway, I don't think the character of the dish was changed by either substitution - if we can get our neighbors to help us eat it, we'll make this again! Thanks!
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Cindy's Jambalaya

Reviewed: May 14, 2010
I have really high hopes for this recipe! I think the method is almost exactly spot-on, and the texture was perfect. I used turkey kielbasa because the called-for sausage doesn't seem to exist in my town, which might have been blasphemy but which was very tasty, anyway. I think that the heat levels recommended in this recipe are off, since cooking on medium low for a half an hour resulted in my rice burning to the pot. I'd also be careful with the bay; my bay leaves were gargantuan, and maybe that was the problem, but three was way, way, way too much. I normally barely notice bay, but here it was overpowering. Next time I make it - and I probably will make it again, because I love jambalaya and this recipe is so close to perfect - I'll use one bay leaf and half the celery, and simmer on low. Thanks so much for the recipe! EDIT: Made it again, with my planned changes - kind of disappointing. I'll keep looking, but thanks anyway!
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3 users found this review helpful

Calabacitas con Elote (Zucchini with Corn)

Reviewed: May 14, 2010
This was an excellent, flavorful dish, with lots of awesome veggies in it! My market was out of poblanos so I used a jalapeno, which was fine. Wish I could have found the cotija, but we're a little far north for that, so I used a good mountain feta instead; if you go that route, I'd recommend adding it to each serving as it's plated, since it kind of disappears in the pan. I'd also definitely recommend not sauteeing the garlic with the onions for more than a minute or so, since the heat is so high; mine was starting to burn before I could pick my spoon up off the counter. And next time I might halve the recipe since it makes a ton. Still excellent, though; thanks so much!
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19 users found this review helpful

Rigatoni Surprise

Reviewed: May 14, 2010
This was good; not spectacular, but good. And it's an easy weeknight meal. I used ground turkey and a random assortment of pasta I found in the cupboard; some of it was elbow macaroni, which I think gave it a little bit of a cafeteria-beefaroni feel, but when my husband took his first bite he made happy "mmm" noises so I imagine we'll definitely be having this again. Thanks so much!
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1 user found this review helpful

Spinach Brownies

Reviewed: May 11, 2010
Great recipe - didn't change a thing! I used 2 ten-ounce packages of frozen spinach, boiled on the stove and drained (although the recipe didn't specify the latter). I do think I might try swapping out half of the mozz for other cheeses, like cheddar or feta; there's nothing wrong with mozzarella, but it's a little on the bland side. I'm hoping I can use these to convince my eleven-month-old to eat spinach, but even if we fail on that front, Mom & Dad sure liked them! Thanks for the recipe! UPDATE: eleven-month-old loves them. Double thanks!
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Roasted Green Beans

Reviewed: May 3, 2010
Sorry, this wasn't very good. I followed the cooking instructions to the minute, and the green beans ended up overcooked, limp and grayish. I really think the boiling is unnecessary. I have to admit that I had some reservations about the double-cooking from the get-go, but I liked the idea of the onions and vinegar and I have this thing about making recipes as written the first time. I still think that roasting (completely raw) green beans and onions with a little olive oil, s&p and vinegar would make a delicious side dish, but it would also be a completely different dish from this one. Sorry - two stars for the idea, though!
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4 users found this review helpful

Southern-Style Oven-Fried Catfish

Reviewed: May 3, 2010
This was the first time I've ever successfully cooked catfish - not because of this recipe, but because it finally occurred to me to cut each filet into smaller pieces. Still, this recipe was a great place to start! Because of the 3 tablespoons of oil (in this case, "oven-fried" is not a euphemism for "baked"), the coating comes out nice and crispy. We really liked it. I did end up cooking for a few extra minutes, but my oven was evidently built on Mars and I've learned never to trust it. Thanks for the recipe, we'll make this again!
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7 users found this review helpful

Szechwan Shrimp

Reviewed: May 2, 2010
This was quite good! I always try to avoid changing things the first time around, but this time I couldn't quite do it. I used raw shrimp instead of cooked and chicken broth instead of water because I had both; I didn't want to cook a separate vegetable, so I added broccoli, snow peas and shredded carrots. To compensate for the extra ingredients, I tripled the sauce. Honestly, I'm not sure I'd do that again; the sauce got exponentially less tasty as I increased it, growing slightly bitter from the ground ginger and crazy, crazy spicy. In retrospect, it would have been a better dish if I'd used fewer veggies and only half the sauce. This is all my fault, but learn from my mistakes! Aside from my own mistakes, I thought the sauce was just a bit too ketchupy, thus the four stars. Next time I might try subbing a tablespoon of hoisin for one of the tablespoons of ketchup. Thanks for a great dinner, though!
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Pasta Primavera with Smoked Gouda

Reviewed: Apr. 30, 2010
Tasty and healthy - the smoked gouda is inspired! I never would have thought to put that on pasta. The flavor is four-star, minus one star because I had some problems with the recipe itself; for one thing, it doesn't specify whether the tomatoes should be drained or not. (I chose not to and would probably do so again.) For another, three onions is a mega-huge lot of onions -- but maybe my onions were just big. I only used two because I only had two, and it was plenty. I also added a big pinch of salt and more parm than was called for (two tablespoons for a pound of pasta isn't much). We'll probably make this again - thanks for the recipe!
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5 users found this review helpful

Spicy Southwestern Slaw

Reviewed: Apr. 29, 2010
I think the problem I had with this recipe was entirely my fault, and not the recipe's. I used a bag of pre-shredded coleslaw mix and instead of measuring out 3 cups, I just used the entire thing. As a result, the dressing was a little muted, and even though the cayenne still made your lips tingle, the result was a little bland. Still, I'm giving the recipe four stars because I have high hopes for it; the dressing (before adding) was simple but terrific, and it's so nice to have a fresh Tex-mex-ish side dish that I know I'll try this again!
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Quinoa and Black Beans

Reviewed: Apr. 25, 2010
We liked this, but didn't love it - we used it as burrito fillings, with cheese and Frank's Red Hot. The acid in the Frank's really helped; I think if I made it again, I'd add a squeeze of lime or lemon to brighten things up a bit. I followed the recipe exactly, with two minor technique modifications: I added the spices to the pan when the onions were half-cooked, hoping to bring out the flavors a bit more, and added the beans with the corn so they'd heat through. I think part of the problem was that I used canned black beans; I always do, but I think for this recipe it might be worth making my own, since the beans are pretty much straight-out-of-the-can. Thanks for the recipe!
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Turkey and Quinoa Meatloaf

Reviewed: Apr. 17, 2010
This had a great kick to it, and for those of you who are worried about the brown sugar topping, don't be. It's sweet, but not overwhelmingly so, and you probably won't end up with a thick layer of it anyway. The biggest problem with this for us was that it was a little dry. This could be my fault; my one deviation from the recipe was that I used extra-lean ground turkey. If I make it again, I'll use regular. Still, the quinoa was an interesting idea, and one I'll probably try to adapt for other meatloaf recipes - thanks!
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Penne with Vegan Arrabbiata Sauce

Reviewed: Apr. 16, 2010
Simple, wonderful. It's amazing that this happens with so few ingredients! The long simmer really is essential to concentrate the tomato flavors; I simmered mine for five hours (just because it was more convenient) and honestly, I'd recommend at least four. After three, I thought the tomatoes were still a little sharp. My two biggest concerns going in were the oil and the crushed red pepper; I was afraid there'd be too much oil and too little chili. Wrong on both counts. I made the full recipe and will be happy to freeze it to use for another three meals. Thanks!
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6 users found this review helpful

Lime-Curry Tofu Stir-Fry

Reviewed: Apr. 12, 2010
Great recipe - but not quite perfect. To avoid frying my tofu, I marinated it in the soy sauce, maple syrup and lime juice for about an hour and a half, and then baked for an hour at about 325 degrees, turning over once halfway through. (Sounds excessive, I know, but it totally transforms the tofu - makes it chewier and more flavorful.) Since I wasn't frying the tofu, I only used one tablespoon of oil. I used lite coconut milk and it was fine. I somehow managed to resist the incredibly strong urge to use fish sauce instead of soy sauce, figuring that (at least the first time) I should trust the recipe author; next time, I'll save my willpower for something with chocolate in it. Although the soy sauce was totally fine, fish sauce would be better. And I'm looking forward to adding a greater variety of veggies. Still, this was a really good, simple recipe, and my favorite use to date of curry paste! Thanks so much! EDIT: The second time I made this, I tried it with all fish sauce. DON'T DO IT. It's too much. I had to throw the marinade away and start over. 2 T of soy sauce and 1 T of fish sauce seems to be about right; a pinch of salt really livens things up. Still a great recipe!
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Vegetarian Tortilla Soup

Reviewed: Apr. 11, 2010
Easy to make and delicious indeed. I used frozen corn and half chicken broth (only because I ran out of veg), the entire listed amount of cumin and the entire listed amount of green chilis - it was perfect. DSylvan knew what they were doing. I admit that I looked at the measured 3 tablespoons of cumin and thought, "Wow, that's a lot of cumin," but it wasn't nearly as assertive as I thought it would be, and it added a wonderful rich smokiness. Canned green chilis are about the mildest thing this side of marshmallows, so there's no need to be afraid of them, either. Again, they just add body and deliciousness. I served it over tortilla chips, with avocado, lime wedges, hot sauce and a mexican cheese mix. Delicious! Thanks so much.
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Pea Salad

Reviewed: Mar. 26, 2010
I followed this recipe closely, with only a few deviations: I chopped the cheese into approximately pea-sized cubes instead of shredding (just seemed to make more sense), added salt and pepper, and didn't thaw the peas first (because I'd seen other recipes that used frozen peas, and forgot that this wasn't one of them; after sitting out to thaw on the counter for a few hours, they thawed themselves and kept the mayo cold in the bargain, so I think this change was negligible). There was nothing wrong with the end result; it tasted exactly like peas, mayo, mustard, onion and cheese. I guess I was hoping for something more interesting, the sort of recipe that's greater than the sum of its parts. Still, this was a perfectly good side dish for barbecue chicken sandwiches. Even my pea-hating husband called it "totally fine," which is as much as I'd realistically hoped for. I might make it again, but I think I'll probably look for something a little more interesting. Thanks, though!
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Tasty Lentil Tacos

Reviewed: Mar. 21, 2010
Tasty indeed! I followed the recipe exactly and served on whole wheat tortillas with cheese, sour cream and lettuce (forgot the tomatoes). My only recommendation is to decrease the amount of liquid; after cooking for the recommended time, the finished lentil filling was a little runnier than I would have liked. I think with 2 cups of chicken broth instead of 2 1/2, it would have been great. But definitely a make-again; thanks for the recipe! EDIT: Made it again with 2 cups of broth; this time it was too dry, and the lentils didn't cook through. So next time I'll try 2 1/4. Work in progress! The filling makes fabulous taco salad, by the way.
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Buttermilk Noodle Bake

Reviewed: Mar. 17, 2010
So I must admit, I chose this recipe just because it used my leftover buttermilk in a non-biscuit, -pancake or -fried-protein form. I wasn't even that enthusiastic about it. I sort of figured, well, at the very least, it'll be food, and probably edible. Seriously: this recipe is awesome. It uses only a handful of real, *nonprocessed* ingredients -- no canned cream of whatever soup! -- and turns them into something much greater than the sum of its parts. I agree with those that said it was sort of stroganoff-y, but it's not as heavy and it's a million times easier. I made three minor changes: ground turkey instead of beef, an extra 1/2 tsp of salt (I use kosher, and it's less concentrated than table salt) and fresh sliced mushrooms instead of canned (I cooked them in the butter before adding the flour). Before cooking, I was concerned about the baking time -- seemed long -- but it came out just right. I'll definitely make this again. Thanks so much!
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