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

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Mock Tuna Salad

Reviewed: Oct. 9, 2013
This is great! It does rely on the favors of the condiments more tha the favors of the tuna. - obviously! - but if you're looking for a comforting, easy, vegetarian sandwich filling, this one is great! Will try it next with vegan mayo for a full-on veg experience.
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0 users found this review helpful

Braised Balsamic Chicken

Reviewed: Feb. 3, 2011
Amazing. The flavor of the balsamic is strong, so if you don't love balsamic, this probably won't be up your alley; we LOVED it. The sauce reduced to such a nice thickness that I'd be reluctant to add stock, as some reviewers have done; more liquid seems like a bad idea. I couldn't stop dipping bread in the sauce as I was putting away the sole leftover breast! Bonus prize: go easy on the garlic salt, and it's low-sodium. You won't miss it because of the acid.
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5 users found this review helpful

Farmhouse Chicken

Reviewed: Dec. 29, 2007
This recipe is so easy it's ridiculous. I used the low-sodium stuffing mix, didn't add any additional salt, and didn't miss it. Since it's basically chicken in sauce with stuffing, everybody liked it.
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4 users found this review helpful

Mulligatawny Soup I

Reviewed: Dec. 19, 2007
Really good! I doubled the recipe and am glad I did; otherwise there wouldn't have been enough for dinner tonight for my husband and I, let alone lunch tomorrow. Like other reviewers I added far more curry than specified (3 TBSP), 1/2 tsp of cayenne, and 1/2 cup of brown basmati rice (highly recommended - I added it with the broth and it was perfect by the time the soup was done). I also added a bouillon cube with the apples because I thought the flavor could be a little deeper, but I blame that on the brand of broth I used, not on the recipe. I used whole milk instead of cream, and some leftover frozen tofu instead of a second chicken breast. The final result was delicious - the fella said it was his favorite thing that I've made recently. Definitely adding it to the rotation!
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1 user found this review helpful

White Bean Spread With Garlic & Rosemary

Reviewed: Dec. 19, 2007
Yummy and quick and - best yet - made entirely from things that are around in the kitchen anyway. I used 1/2 tsp of dried rosemary instead of fresh, sauteed it for a few minutes with three crushed cloves of garlic (by "crushed," I mean "smacked with the flat side of a chef's knife to get the paper off and then thrown in a pan," not "put through a garlic press") and then added the beans. I thought it needed a little acid to brighten it up; if I'd had lemon juice I would have used that, but since I didn't, I used some cayenne pepper sauce (like Frank's Red Hot) instead. It didn't need any salt but I added quite a bit of freshly ground black pepper. On whole wheat toast with a little grated parmesan, an easy and protein-riffic lunch! Thanks!
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2 users found this review helpful

Slow Cooker Latin Chicken

Reviewed: Jun. 5, 2011
This was great, and so easy. My husband thinks he doesn't like sweet potatoes, but ate them happily here; the cilantro adds a nice freshness. We ate over rice one night and leftover in tacos for several days' worth of lunches.
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2 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.
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1 user found this review helpful

Grilled Marinated Salmon

Reviewed: Jun. 19, 2011
Outstanding! My husband and I aren't nuts about salmon, but it's healthy and (if you buy the right kind) reasonably sustainable, so I've been on the lookout for a recipe that sounds as if we might like it. This one is great. I marinated for seven hours, and the salmon flavor came through without being too strong. My husband actually said, "This salmon is amazing. Why didn't you make more?" Thanks so much for sharing, we'll make this again!
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7 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).
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7 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.
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1 user 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!
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1 user found this review helpful

Chicken and Gnocchi Soup

Reviewed: Nov. 20, 2011
Great! No processed ingredients, easy and relatively quick with a rotisserie chicken and pre-shredded carrot. Husband and toddler both loved it. Beautiful to look at, too, with all the colors from the veggies! I added a red pepper because I had it in the fridge.
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2 users found this review helpful

Refried Beans Without the Refry

Reviewed: Dec. 26, 2011
As good as the reviews say! I used 2 tsp of salt and didn't think it was enough, but it's easy to salt later and impossible to unsalt, so I might not add much more in the future. Tasted just like my father's and were very easy. I did drain off quite a bit of the liquid, as suggested, and would drain more next time, because the mashed beans were quite thin and I had to put them in a skillet to reduce. Might try skipping the garlic next time, as the broth was a bit bitter and I think that's the culprit. All in all, though, deserves its five stars!
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3 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.)
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12 users 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.
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1 user found this review helpful

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.
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1 user found this review helpful

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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Butter Bean Burgers

Reviewed: Jul. 27, 2009
Great, and so easy! Most veggie burger recipes have twenty ingredients and require tons of prep, but these came together in 15 minutes. I added extra jalapeno - all of a large one, seeded - and it was delicious. I'd suggest doing as another reviewer did and covering them as you cook to help them hold together better; mine did fall apart a bit but they were fine in the end. I served them on Portuguese rolls with avocado, red onion and tomato. The fella ate two! EDIT: I still love these, and the fella asks for them often. I always add the whole jalepeno, and contrary to what I said before, the secret to getting them to stick together is to use a lot of oil and fry the heck out of them (uncovered). Which is how Silverwolf recommended they be made in the first place, after all!
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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.
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4 users found this review helpful

Orange Beef-Style Tofu Stir-Fry

Reviewed: Mar. 30, 2013
I made the tofu differently, so I'm not reviewing that, but the orange sauce is killer, even though I had to leave out the chili paste! I used fresh orange juice, and didn't have any trouble with bitterness. Thanks!
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1 user found this review helpful

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