ZeldaSayre Recipe Reviews (Pg. 1) - Allrecipes.com (1870970)

cook's profile

ZeldaSayre

Reviews

Photos

Menus

 
View All Reviews Learn more

Light and Fresh Dressing

Reviewed: Aug. 20, 2006
We love the house dressing at our local diner, and were looking for something close to it - this is right on, but WAY better. I made 1/4 recipe and added 2 tablespoons of honey - just the right blend of sweet, tangy and creamy, and not at all overpowering. I did put the whole thing through our mini-food processor, though, since I'm too lazy to chop onions very finely.
Was this review helpful? [ YES ]
1 user found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Aug. 20, 2006
My freako husband doesn't like sweet potatoes, so when I make these they're all mine. They freeze beautifully, and knowing there's one waiting for me at lunch always gets me through the morning. I like them with about half as much sweet potato as beans - completely delicious.
Was this review helpful? [ YES ]
1 user found this review helpful

Chicken Cordon Bleu I

Reviewed: Aug. 20, 2006
I've made this for guests twice, and both times it's met with hearty approval. (Which is not to say that it's hard to make; it's really not, and I've actually always found the chicken-smashing-part more than a little therapeutic.) I brush the inside-side of the chicken with light sour cream or mayonnaise - whatever's in the fridge - and then do the same with the completed rolls. Generally I use Gruyere cheese; I've used both deli ham and prosciutto. Both were good the first time around, but my fella said proscuitto was a little dry when the chicken was reheated. (I'm never fast enough to get to the leftovers.) The chicken itself is always moist and delicious!
Was this review helpful? [ YES ]
4 users found this review helpful

Chicken Tortilla Soup V

Reviewed: May 21, 2007
This was awesome, and will become a staple in our house. IMHO, the soup is way better when ladled over the chips. Rather than getting soggy, the chips will disintegrate, adding thickness, richness and body to the soup. When the chips are crumbled on top of the soup, all you have is spicy chicken soup with flat cornmeal croutons. Which is not necessarily a bad thing, but which is a long way from the wonderful substance which is tortilla soup. Anyway, this soup is amazing. Great flavor, not horribly labor-intensive, and not horribly bad for you. (Except for the cheese. And the sour cream. And the deep-fried tortilla chips. Other than that . . . totally healthy.)
Was this review helpful? [ YES ]
12 users found this review helpful

Oven Barbecued Chicken

Reviewed: Jun. 25, 2007
We liked this quite a bit. The sauce was nice and barbecue-y, but obviously if you're looking for smoky, carmelized flavor, you're not really going to get it here. I used all boneless, skinless breasts, so didn't cook it nearly as long as recommended in the original recipe. I also used a pan that was too small but didn't think to decrease the amount of sauce I used, so there was more liquid in the pan than recommended and the sauce didn't reduce or thicken much (kept the chicken moist, though). I think next time I'd use about half the sauce, since the pan I used was about 8X8. All in all, great (if not exactly RAGINGLY authentic) barbecue flavor, and quick and easy! And the sauce is yummy. Perfect for a weeknight.
Was this review helpful? [ YES ]
0 users found this review helpful

Teena's Spicy Pesto Chicken and Pasta

Reviewed: Aug. 5, 2007
You know, I was all ready to love this, since I love pesto and I love spicy and I love pasta. But I have to admit that I just found it sort of oily and bland (even though I used about twice as much chili paste and an extra two or three tablespoons of pesto). I did do two things which could have affected the outcome, though. First, I added mushrooms, zucchini and red pepper, which I sauteed together after I'd cooked the chicken in the chili paste. To help them soften I put the lid on the pan, which of course drew a ton of moisture out of the veggies, which I didn't drain off before adding the chicken, which might have diluted the final product. The other mistake I made was using store-bought pesto. If I make this again - which I might, since the idea sounds wonderful - I'll make my own pesto, cook the veggies separately, and maybe use a little less pasta. If it works out, I'll add another review. This time around, though, it gets three stars (because hey, let's face it - even if it just tasted like pasta with olive oil and parmesan cheese, that's still a pretty good thing.)
Was this review helpful? [ YES ]
0 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Aug. 7, 2007
This might be my favorite fish recipe ever. I took the advice of other reviewers on this site, increasing the butter and garlic and decreasing the lemon juice; I used 4 tablespoons of butter, 2 tablespoons of lemon juice, and 3 cloves of garlic. I drizzled the lemon juice over the fish first and then cooked the garlic in the butter and parsley. (You have to be a little patient with the garlic; since there's nothing else in the pan to absorb the heat, it'll burn really easily, so be sure to cook it on low heat and take it off before it gets brown. Burnt garlic = icky.) I cooked it at 400 degrees for 10 minutes and it came out perfectly. I served it with a salad made from mixed greens, grape tomatoes and herbed goat cheese with balsamic vinegar, and even my husband - who is disinclined by nature to notice such things - thought it was a nice complement.
Was this review helpful? [ YES ]
13 users found this review helpful

Spinach and Sun-Dried Tomato Pasta

Reviewed: Aug. 14, 2007
I made this recently when a vegetarian friend came over to dinner. It was a hot day, and so I was looking for a vegetarian pasta dish that wasn't overloaded with cheese and butter - this was exactly what I was looking for. I made it almost exactly as written, and it was wonderful: just the right amount of spice from the red pepper flakes, freshness from the spinach, richness from the sun-dried tomatoes, and cruch from the pine nuts. I used the tomatoes in oil, like many other reviewers, and it was delicious, but I think next time I might try using the dried, bulk tomatoes, since I think using the vegetable broth to rehydrate them might bring a really nice, complex flavor to the broth before it's used in the sauce. Excellent recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Lemonade Cake II

Reviewed: Aug. 14, 2007
This recipe is sweet. I mean, really, really sweet. Almost too sweet. And I'm the girl who eats brown sugar out of the box with a spoon, so when I think something's too sweet, that's saying something. The cake was definitely well-received - I served it with fresh strawberries, like another reviewer on this site - but I think we all felt a little dirty afterward, like we'd just eaten a meal composed entirely of Nerds dipped in pre-sweetened Kool-Aid and wrapped in Laffy Taffy. I think that the glaze was really what sent it over-the-top. Concentrated lemonade is already pretty sweet, so adding sugar really ups the cavity-factor. If I make it again - which I very well might, since I love lemon anything - I might try making a glaze from lemon juice and sugar, or just using the lemonade without extra sugar. Still, not a bad recipe. (By the way, one of the earlier reviewers was right when they said that they could taste the mix here; with all of the pre-prepared foods involved, you won't be able to pass this off as a scratch cake. Which is not necessarily a bad thing, just something you might want to keep in mind.)
Was this review helpful? [ YES ]
17 users found this review helpful

Tomato Sausage Ziti

Reviewed: Aug. 18, 2007
This sort of struck me as an it's-dinnertime-so-what's-in-the-cupboard kind of meal, and there's certainly nothing wrong with that. I've had some pretty tasty pasta sauces that were built from what's in the cupboard, and so I'm always on the lookout for that perfect recipe that combines familiar ingredients in a new way or in perfect proportions. I don't really think this is that recipe. It's good, but not fabulous; nothing here will surprise you. It's a decent basic pasta recipe, but it's probably just as good as others you already have.
Was this review helpful? [ YES ]
0 users found this review helpful

Couscous with Dried Cherries

Reviewed: Aug. 19, 2007
I served this with a fairly sweet chicken recipe, and both the fella and I thought it was perfect. The sweetness of the dried fruit was just enough to carry the sweetness over from the entree, but the savory couscous kept it from being too cloying. I followed the recipe pretty much as written; I didn't have dried cherries, so I substituted chopped dried apricots and dried cranberries. Also, I was out of chicken broth, so instead I used two herbed chicken bouillon cubes in two cups of boilng water. I didn't find it "bland" at all (although it's possible that the spices in the bouillon cubes helped on that front). While it wouldn't make a meal on its own, it was a great complement to a flavorful main course.
Was this review helpful? [ YES ]
1 user found this review helpful

Artichoke and Roasted Red Pepper Dip

Reviewed: Aug. 19, 2007
I've made this several times for dinner parties, and never changed a thing. I think it's fantastic. It's true that it's not as cheesy and creamy as some hot dips, but that's actually one of the things I like about it: when you're eating this one, you feel a little more like you're eating actual vegetables, and not just hot cream cheese on a cracker. (Not that there's anything at all wrong with hot cream cheese on a cracker, mind you!) I do think that it's important with this one to use real (and preferably freshly grated) parmesean, the best that you can find or afford; the powdered stuff in the green box won't have a strong enough flavor and won't melt or brown properly.
Was this review helpful? [ YES ]
2 users found this review helpful

Basmati Rice

Reviewed: Aug. 24, 2007
This really does taste like the rice I've had in middle eastern restaurants. I used Texmati rice and the proportions were perfect (and in fact matched those given on the container). I toasted the cumin seeds before adding them as suggested by another reviewer; I find that whole cumin seeds have a distinct, fresh flavor that ground cumin doesn't have, so I wouldn't recommend substituting ground for whole. I was surprised at how much the cumin flavor permeated the rice! I served it with grilled chicken, but I think it would be wonderful with something saucier, like a curry.
Was this review helpful? [ YES ]
4 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).
Was this review helpful? [ YES ]
7 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.
Was this review helpful? [ YES ]
353 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.
Was this review helpful? [ YES ]
43 users found this review helpful

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."
Was this review helpful? [ YES ]
5 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.
Was this review helpful? [ YES ]
1 user 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!
Was this review helpful? [ YES ]
24 users found this review helpful

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.
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 233) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Super Bowl Feast
Super Bowl Feast

Chili, brats, and more to feed your hungry football fans.

Sweet Touchdown Treats
Sweet Touchdown Treats

Cheer on your team with a little something sweet.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States