ZeldaSayre Recipe Reviews (Pg. 9) - Allrecipes.com (1870970)

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Easy Corn Chowder I

Reviewed: Apr. 30, 2009
I did tweak this just a bit, but I have to say, I was shocked at how good it was! I used bacon drippings instead of actual pieces of bacon - not a big fan of bacon chunks - and that added a nice flavor, but I think it would have been fine without it. I also forgot to buy creamed corn so I made my own by cooking 10 oz of corn in 1 cup of milk, adding 1 tbsp. sugar, 1 tsp salt and pepper to taste; brought to a boil and then added a paste made of 1 tbsp. butter, 1 tbsp. flour and a little milk, then continued cooking until thick. I have to say, next time I'll try it the canned way just to see, but doing the corn this way was very tasty and not that much more time-consuming. It eliminated the need for additional corn that many reviewers talked about, and gave the soup a really deep corn flavor. I used the condensed potato soup - now if only there were a homemade swap for that one that was as easy as the creamed corn!
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Asparagus Quiche

Reviewed: Apr. 23, 2009
All in all, this is a good recipe; the temperature and baking time were perfect for my oven. Of course the amount of egg custard wasn't quite right for my pans, but to be honest, I haven't found a quiche recipe yet that fit perfectly - I think it depends on your pans and how full you fill them. I made an 8 inch round quiche and a 9 inch square quiche, and ended up using twice as many eggs as called for and just shy of twice the liquid, but we tend to like our quiche on the firm side. Great combination of flavors; I roasted the asparagus and went a little light on the bacon since we're not huge bacon fans.
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Broccoli Salad I

Reviewed: Apr. 23, 2009
This salad should really be called "Bacon and Mayonnaise Salad with a Tiny Broccoli Garnish." I can't believe other reviewers mentioned adding additional meat - there's a POUND of bacon in here, people! I knew ahead of time that we'd find that overwhelming, so I used less than a half a pound, and it was still too bacon-y. I ended up adding an extra three cups of broccoli to try and cut the bacon a bit. If you're a bacon lover, go for it, but it was too much for us. If I make it again, I won't use any more than three slices. (I did add twice the raisins and sunflower seeds called for, which I'd do again. And we both really liked the dressing; I used the full amount of vinegar, but only 3/8 cup of sugar.)
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Chocolate Chip Banana Muffins

Reviewed: Apr. 21, 2009
I tweaked this just a bit, for no particular reason; used 1 cup whole wheat flour and 3/4 cup white, and 1/2 cup white sugar and 1/4 cup brown. The mixture seemed a bit dry - could have been the whole wheat flour or even the day, flour is funny like that - so I added a splash of milk. They were delicious, and would have been even better had I had more than two bananas laying around! I thought they had just the right amount of chocolate chips; any more and they would have been chocolate chip muffins, but any less would have been a cruel tease. Thanks!
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Wyoming Cowboy Cookies

Reviewed: Apr. 16, 2009
These are like the chocolate-chip-cookie version of an everything bagel. All of the flavors (except the chocolate) sort of meld together into a chewy, crunchy whole. I added a half-cup or so of leftover Heath bar bits, because why not, and rolled the cookies into golf-ball-sized balls before baking. I also added an extra 1/4 cup of brown sugar because I was short that much white. All in all, very tasty, and substantial enough that you're not so tempted to eat six at a time!
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Busy Day Chicken Rice Casserole

Reviewed: Apr. 13, 2009
Not half bad, and definitely good for the amount of work (and dishes) involved. I halved the recipe, using milk instead of water and only the cream of celery soup (mushroom would have been better, but I didn't have that on hand). I added one tablespoon of soup mix to the filling and sprinkled the other over the top with a little bit of cheddar cheese. The chicken was surprisingly flavorful! I'll probably do this again. There are so many chicken casserole recipes out there, but I don't think I have one that uses so few ingredients.
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Pear Salad II

Reviewed: Apr. 3, 2009
I've eaten this all my life so it seems normal to me, but I guess I can understand how some people might find it odd. Those people need to be braver. This is fantastic: the sweet pears, the rich mayo, the sharp cheese . . . unreal! Serve it with a little of the pear syrup poured over the top; the syrup combines with the mayo into pure deliciousness.
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14 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Mar. 31, 2009
Normally I roast asparagus, but this was just as easy and a nice change. I made the recipe as written because I was really, really low on balsamic, but I'm very excited to try switching the amounts of the balsamic and soy as other reviewers suggested. I also wonder if maybe it wouldn't be tasty to actually cook the asparagus in the sauce so the flavors have some time to concentrate -- but as written, still very good! UPDATE: switched the vinegar and soy sauce, and it was delicious! Also, added the sauce for the last two minutes of cooking time.
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Old Fashioned Prune Cake

Reviewed: Mar. 29, 2009
The glaze on this cake is killer, the texture is lovely and the spice balance is just right. Still tastes like prunes, though. I admit that it seems a little unfair to give something called "prune cake" a low rating because it tasted like prunes, but I got taken in by those Sunsweet ads about the individually wrapped prunes tasting like candy -- they don't -- and I was hoping to use them up in some fashion where I wouldn't have to taste them. Oh well. If you like prunes, or even raisins, try this. You'll probably like it. (By the way: heat the glaze over low heat, and stop once the butter is melted and the sugar dissolved. Don't let it boil and you won't have any problems with curdling.)
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Restaurant-Style Zuppa Toscana

Reviewed: Mar. 25, 2009
Very tasty! We were out of potatoes, so I used orzo instead (adding an extra cup of liquid to compensate for the way orzo absorbs water). I also used ground turkey sausage, half-and-half, and some chopped frozen collards - I think any dark green will probably work. I've never had the restaurant version, but we'll have this again!
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No Bake Cookies V

Reviewed: Feb. 22, 2009
The ingredient proportions here are perfect, but the cooking time is off by quite a bit (at least for my stove, at my altitude, etc., etc.). Cooking these for only a minute leaves me with sticky puddles of goo, no matter how long I let them sit; two minutes and 15 seconds seems perfect. Then they're absolutely delicious! I agree that it doesn't matter if you use old-fashioned or quick oats, although the quick oats are more fragmented. Both work. Thanks!
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Buffalo Chicken Dip

Reviewed: Feb. 1, 2009
This recipe doesn't need another review, but here's one anyway. Very, very tasty! I used roasted chicken instead of canned, but didn't substitute anything else (although I did cut the recipe in half, since there are only two of us and as is we'll be eating it all week). I did cheat a little on prep: I microwaved the chicken and hot sauce for a minute, added the dressing and cream cheese, microwaved for another minute, mixed in all of the cheddar and then baked at 350 for 10-15 minutes. My oven runs hot, so on an oven that actually cooks at the correct temp, it might take as long as 20 minutes to achieve hot bubblyness. I'm curious to try it as written, because I thought when the dip came out of the oven it was a bit runny, but it firmed up as it cooled a bit.
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Easy Garam Masala

Reviewed: Jan. 15, 2009
It's been a while since I've been able to get my hands on real garam masala, so I'm sort of going from memory, but this tastes and smells pretty much like the real thing! I was out of cardamom so didn't use it and I suspect my coriandor was kaput since it didn't smell like much, but still - an excellent substitute!
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Butter Chickpea Curry

Reviewed: Jan. 15, 2009
You know, I really have yet to find a curry recipe that brought decent results - but this one really did. I used diced tomatoes with jalapenos since we like our food spicy (and since it was what I had) but I did add a tablespoon or so of sugar to counteract the acidity, since Indian "Butter" anything is normally a bit sweetish. I added a handful of french-cut green beans. All in all, very tasty! (Also, I used the "Easy Garam Masala" recipe from this site, and that worked much, much better than I expected!)
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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Jan. 1, 2009
I had this at a party last weekend and for some reason, it really hit all the right notes with me, so I made it at home last night. It's a really great combination; my only quibbles are that the swiss cheese seems a bit pointless, since the mild flavor of swiss gets lost under the tangy dressing, and that the dressing might be a bit too sweet. I think next time I might cut the sugar down a bit, as some other reviewers have suggested, and either skip the cheese or use something with a slightly stronger taste, like sharp cheddar.
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Mom's Cucumber Salad

Reviewed: Sep. 1, 2008
The dressing on this salad is really good, but a quarter cup of sugar would be a LOT. I was adding it to taste and probably used two tablespoons or so. I also used reduced-fat sour cream in place of half the mayo. There's a lot of dressing, but, hey, it's wicked good on tortilla chips. You won't see me complaining.
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Ratatouille

Reviewed: Jul. 28, 2008
I hate to be the grinch, but we thought this was a little boring. It's basically baked veggies, no more no less; tasty for what it is, but kind of a long way from what I think of as ratatouille. I think I was looking for something a little richer, something that was a bit more of a stew. Might make this again anyway, but I'll probably keep looking.
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Gypsy Soup

Reviewed: Jul. 24, 2008
I wanted to like this more than I did. I think it was more my fault than the recipe's; figuring that with soup, longer simmers are usually better, I let it simmer for a half hour before adding the peppers and tomatos. Wouldn't recommend that. Things got a little overly soggy, and the sweet potatoes lost a lot of their flavor. Still, I'm giving the recipe four stars because it's healthy but still very flavorful!
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Stuffed Eggplant Parmesan

Reviewed: Jul. 22, 2008
I can't really fault the flavors here - very tasty! - but I'm not so sure about the presentation. I think I'm with the reviewer who suggested using this method as a casserole instead; my eggplant "shells" were only edible on the bottom even though I covered it with foil. Maybe I should have used more sauce, but next time I think I'll just chop the entire eggplant and follow the recipe from there without stuffing - less waste that way. Still, a great idea!
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Pat's Baked Beans

Reviewed: Jul. 20, 2008
Tasty! Ideally I'd love to find a baked bean recipe that doesn't actually include a can of baked beans, but until then, this one is good. If I made it again I'd add some Tabasco or cayenne to counter the sweet a bit (since they are really sweet). I swapped half the molasses for maple syrup (perhaps the source of the extra sweetness?) and next time will try it as written, just to compare. Cooked the bacon, sauteed the onions and garlic and then dumped everything in the slow cooker for 7 hours on low - the consistency was perfect. I find the garbanzo controversy in these reviews a bit odd - after all that cooking time, pretty much everything has the same flavor and texture, so it doesn't seem to matter which beans you use!
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