Sarah Kurtz Recipe Reviews (Pg. 1) - Allrecipes.com (18785559)

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Sarah Kurtz

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Moroccan Chicken and Whole Grain Couscous

Reviewed: Nov. 7, 2014
Delicious meal! Added the garlic with the onions. Didn't have any chicken broth so used a bigger can of tomatoes and some chicken bouillon instead. Also didn't have zucchini, so used red peppers. It was delish! Served over couscous and made some roasted Moroccan butternut squash as a side. Very yummy!!
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'Calabacitas Guisada' (Stewed Mexican Zucchini)

Reviewed: Sep. 10, 2014
This was super simple and a great way to use of garden zucchini. I used diced tomatoes, as I had no stewed. Turned out great!!!
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2 users found this review helpful

Delicious Turkey Burgers

Reviewed: Aug. 12, 2014
These are delicious! I followed the recipe exactly and was not disappointed!! Topped with additional bacon, cheese, fresh tomatoes from the garden and fresh lettuce from the garden! So simple yet so delish! Highly recommend and will be making over and over again! Thanks! UPDATE: Have made this several times in the last few weeks, but the other day made it with ground chicken. They were a hit! Great recipe!!
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Photo by Sarah Kurtz

Blue Cheese Beef Tenderloin

Reviewed: Jul. 7, 2014
Made this recipe last night and it was my first attempt at making beef tenderloin. I followed the directions exactly, although I added a bit of parsley to the cheese sauce. As far as the sauce goes, YUM!!! I'm not a huge fan of blue cheese, but am slowly acquiring a taste for it. This sauce was delicious and not overpowering. As for cooking the tenderloins...mine were a bit thick - maybe 2 inches - and although I kept pulling them out every five minutes and taking the temp... I overcooked before even hitting 140. They were medium well :( They were still very tender though, thanks to the cut of meat! I'd say don't put them at 450 for the full 15 minutes if you have a new, efficient oven! I will definitely be making this again though and will just have to tweak the directions as far as cooking the meat goes so it suits my oven better! My tip for you is to cut open a tenderloin after about 20 min at the 375 temp to make sure they are not done already! Served with maple dill carrots, garlic mashed and green beans. Sauce was great on the potatoes!
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Smoky Grilled Pork Chops

Reviewed: May 22, 2014
This was a fabulous rub for pork! We used three pork shoulder steaks with bone in and I followed the recipe exactly. I had no trouble spreading the spices mixed with worchestershire sauce and liquid smoke. I dumped it on each steak and then used a brush to spread it evenly, then massaged it into the meat. I come from beef country (AAA Alberta Beef), and I must say, I enjoyed this pork more than beef! Thanks for the recipe!
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Greek Style Potatoes

Reviewed: Apr. 9, 2014
These were really yummy. I didn't have 2+ hours though, so I boiled in broth with garlic and then tossed in a lot of lemon juice, Greek seasoning, oregano, salt and pepper, thyme and rosemary. Baked at 350 for about 30 minutes, turning once! Delish! Hubby loved them, will try the original way next time when I have more time! Thanks! :)
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Delicious Ham and Potato Soup

Reviewed: Dec. 4, 2013
I have made this many times and am always so impressed. I keep pretty much to the recipe, but often add herbs like thyme, oregano and basil to the potato mixture, and near the end put some cheese in the soup and then top it with bacon and cheese. Today I decided to put it in the crock pot and added the herbs etc! Put it on high for about 7 hours, then made the roux and added some cheese to it once thickened. I then whisked it into the soup. Topped with bacon and cheese. OMG, I think it's better than on the stove top! So good. Best recipe ever for leftover ham!!
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Spinach Lasagna III

Reviewed: Sep. 10, 2013
This was definitely a five-star recipe when it came out of my kitchen, but I did change a few things. I have been working on making the perfect lasagna for years, but wasn't too sure about the vegetarian variety so decided to use a recipe. I sauteed the garlic, mushrooms and garlic, but also added a yellow pepper to the mix because I had one on hand. I also seasoned this mixture with some dried herbs, fennel etc. Instead of boiling the spinach or even adding it to this sauteed mixture, I have learned from using it in every lasagna that I make that you absolutely do not have to do anything to fresh spinach... So, I left it out of the pan and instead added a jar and a half of spaghetti sauce and a can of tomato paste to the sauteed vegetables. Once it was simmering I added fresh basil, oregano, sage and dill from the garden. I let this sauce simmer while I prepared the cheese mixture. They didn't have Romano at the store I went to, so I went for Parmiaggiano Regiano or something like that (a hard bar of parm). I grated this into the mixture and added a bit of mozza to it too. Started the layers with noodles, cheese, a layer of fresh spinach and then the tomato/veggie sauce. Repeated two more times. Topped with mozza and parm. Turned out very delicious!! I would give it 5 but I didn't use the method (way less pots) and I used lots of fresh herbs and way more spinach. Definitely a keeper with my changes!
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Baked Pork Chops I

Reviewed: Sep. 8, 2013
Delicious recipe! Added more seasoning like basil, oregano, paprika and Mrs Dash. Didn't have white wine so doubled the milk. Used two cans of mushroom soup. Everything was really good. The pork was cooked perfectly and my husband LOVED it!
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Men Love This Steak

Reviewed: Jun. 9, 2013
Wow, do men EVER love this recipe... and women too! Made it basically as it said except added a tad more dijon and worchestershire sauce... also added some red onions to the vegetable mix and probably a bit more butter than it called for. Didn't have any blue cheese so used feta. Delish!!! Thank you for the recipe, it's a keeper!!!
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Baked Lemon Chicken with Mushroom Sauce

Reviewed: Feb. 7, 2013
I loved this chicken. I read a lot of the reviews and decided that seasoning the chicken and pan-frying it was a great option - but I decided to just brown it and then throw it in the oven for 30 minutes. I used a variety of seasoning, as well as flour - parsley, basil, cayenne, paprika, garlic powder, salt and pepper, thyme etc - dipped the chicken in and then fried it with some fresh lemon juice squeezed over. I made the sauce but used more chicken broth and put a lot of garlic in it. I didn't have white wine, but I thought that would be delicious. My sauce turned out quite lemony... I actually poured it over the chicken and baked for an additional five minutes to let the flavours blend. I served the dish atop basmati rice, alongside roasted potatoes (had some I needed to use up - don't usually like two starches), and broccoli. It was a nice and refreshing dish that I will definitely make again. Thank you!
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Old-Fashioned Beef Stew

Reviewed: Jan. 20, 2013
As far as beef stew goes, this was really tasty. I took someone's advice and used pearl onions. They were a bit of a hassle because I had to boil them for one minute before peeling, but they were a delicious addition. I also added one yam and some celery, along with all the other ingredients. I added seasoning and herbs - salt, pepper, thyme, parsley, oregano and bay leaf. Other than that, I did everything as written and it turned out like a traditional stew. My husband actually asked how I got the "gravy" so nice and thick. Served with a baguette! Yum!
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Chicken Pot Pie IX

Reviewed: Dec. 21, 2012
Wow! So good! Made a few changes just from my own cooking experience. Boiled veggies and chicken in chicken broth. Used that broth for the sauce. Added red peppers. Made my own crust from scratch. When seasoning the chicken mixture I added a tsp of curry, some garlic powder, a bit of cayenne and a dash of cumin. Lots of salt and pepper. It turned out so great!! Definitely a keeper, thanks!
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Jersey Fresh Tomato Soup

Reviewed: Oct. 17, 2012
Wow, this was a really delicious recipe. I didn't really change much at all except I used 1% milk instead. I also can't stand blanching and peeling tomatoes because it is so time consuming, so I just sliced them all up and threw them in the pot and then once everything was stewed, I blended in the blender, then strained in the strainer... it removed the pulp, skins and seeds and made the soup nice and smooth. Then I added the chicken broth, sugar etc. I usually add way more herbs, but I decided to keep it simple to enjoy the taste of the garden fresh tomatoes. I added a bit of cayenne and chili flakes, but that's my personal preference. The soup that resulted was the best tomato soup I have ever eaten. The consistency was to die for. I am making it again tonight because I have another huge batch of ripe tomatoes I need to use! Thanks for the recipe!
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Steve's Chicken Noodle Soup

Reviewed: Oct. 17, 2012
This was a really good base recipe! I had a bunch of roasted chicken to use up, so opted for this one. I put more vegetables than it called for and less noodles, like most reviewers suggested. I found that the fresh herbs were not enough, so I added some dried herbs as well including sage, cayenne, red pepper flakes etc. The end result was delicious, especially the day after. I did find it a little bit bland still so I added some Frank's Red Hot Sauce. Served with French bread. Yummy! Thanks!
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Roasted Beets with Feta

Reviewed: Sep. 12, 2012
These were delicious! I have to say though, that I needed to roast my beets for about 1 hr 20 min or longer. Next time I think I will boil them then roast them. Otherwise the flavours worked great. My husband loved them even though he's not a huge fan of balsamic. I didn't change anything as I had all the ingredients on hand. I did however slice them in about 1/4 inch thick round slices, which looked really nice when plated. Thanks!
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Parmesan Herb Chicken

Reviewed: Jun. 13, 2012
I thought this was quite good, and my husband absolutely loved it. Stuck to the recipe pretty much, but added some bread crumbs to the parm mixture, as well as cayenne and garlic powder. I used just 3 breasts, but made double the coating mixture. Cooked for about 45-50 minutes! Delicious!
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Herbed Macaroni and Cheese

Reviewed: Jun. 12, 2012
This was a super easy recipe!! I decided to sautee some shallots, red pepper and a bit of mushroom in with the butter before making the cheese sauce. I didn't have "Italian Seasoning" so used oregano, dill and parsley, as well as a bit of garlic powder, onion powder and salt & pepper. I also seasoned the bread crumbs with these spices since they also called for Italian Seasoning. The result was so cheesy and delicious! Definitely a keeper, especially with how easy it was and how quickly dinner was on the table. Thanks!
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Actually Delicious Turkey Burgers

Reviewed: Jun. 1, 2012
OMG! So good. But I took the advice of some other reviewers. Added about 1/2 cup of red bell pepper, some soya sauce, some liquid smoke, 10 pulls off the Worcestershire, extra garlic, seasoning salt, extra parsley (not fresh),...and I took the advice of one reviewer that said to dip the patties in flour and then beat off the excess. I had never heard of this. I tried it! WOW! Doing this with all burgers. Got nice and crispy on the outside and didn't stick to the grill without any oil/pam! AMAZING. I made some authentic guacamole to put on the burgers, with havarti and tomatoes and lettuce. So good. Definitely a keeper. We keep making turkey burgers and every time they're better. Can't see them getting any better than this! I win the battle with my husband! ;) Oh yeah, i should mention I used garden flavour breton crackers instead of breadcrumbs! maybe that is the secret!
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Sweet and Sassy Pork Tenderloin

Reviewed: May 21, 2012
Wow! I love this recipe! I made it exactly as written, but doubled the amount of sauce. I kind of wish that I had tripled it! I found the flavour right up my alley, and not spicy at all... I probably put a little less chili flakes though, as I just eyeballed it. This was great served with rice and the Oven-Roasted Asparagus from this site!
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3 users found this review helpful

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