LSCHROTH Recipe Reviews (Pg. 1) - (1947618)

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Zucchini and Pork Soup

Reviewed: Feb. 10, 2003
everyone at my tennis club asked for the recipe! The oyster sauce seems like a wierd ingredient, but tastes great with the herbs.
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25 users found this review helpful

The Best Bean and Ham Soup

Reviewed: Apr. 4, 2008
excellent; but even 1/2 recipe makes a LOT of soup. We didn't mind because it was so good. I just used a mixture of whatever dried beans I had on hand
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1 user found this review helpful

Salsa Chicken Meatloaf

Reviewed: May 13, 2014
Very tasty! I made it close to the original, except I subbed fresh whole wheat bread crumbs for the croutons, used all chicken, and eliminated the jalapeno since my salsa was spicy. I cooked it as patties in a fry pan as another viewer suggested. These were so flavorful they did not need any condiments.
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0 users found this review helpful

Sweet Russian Cabbage Soup

Reviewed: Sep. 24, 2006
Loved this soup. Even better the next day. Changes made: cut the water in half; 1/4 cup sugar instead of 1/2 (and it was still sweet); and 2 cans of tomatoes instead of one.
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3 users found this review helpful

Warm Apple Buttermilk Custard Pie

Reviewed: Jan. 13, 2004
Good flavor but WAY too sweet, even though I cut back on the sugar after reading the reviews. I used 1 cup of sugar in the custard, and scant measurements of the other sugars. Also, the butter is not needed with cooking the apples. I only used 1 Tablespoon and it was fine, and the next time I make this i will either use 1/2 tablespoon or maybe none at all.
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40 users found this review helpful

Quick Cassoulet

Reviewed: Dec. 13, 2007
A traditional cassoulet has several kinds of meats, usually pork sausage, pork, duck, goose, sometimes lamb. Anyway, I put in some sliced kielbasa, 3 slices of cooked bacon (crumbled), and some cubed ham. Also used all white beans, some red wine and some chicken broth, and cooked significantly longer than recommended. Quite tasty!
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4 users found this review helpful

German Rye Bread

Reviewed: Jun. 2, 2009
I really liked this bread, but did make a couple of changes. Increased the rye flour by 1 cup and decreased the wheat flour by 1 cup. Plus made it the standard way, by proofing the yeast in the sugar and water for 10 minutes, then kneading and letting rise til doubled, etc. The dough was VERY moist; I was not able to knead it by hand without adding flour, so I used the KitchenAid with dough hook to knead it.
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17 users found this review helpful

Heavenly Zucchini Salad

Reviewed: Aug. 23, 2009
I made this recipe exactly as written except I cut back on the sugar to 1/2 cup. It was still slightly too sweet for my family's taste, but we liked it. Colorful and tasty
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3 users found this review helpful

Ruth's Red Lentil and Potato Soup

Reviewed: Mar. 7, 2004
I brought this to a potluck tonight and everyone loved it. I had made these changes: 1 tsp of cumin instead of 1/4 tsp, 1/2 package of frozen spinach instead of kale, added about 1 tsp of garam masala. I didn't have any cilantro, but I think that would have been good. Also, I thought the vegetable would get too mushy cooked the way the recipe said, so I cooked the lentils with the broth and spices (only took about 15 minutes) and then added the sauted onions through garlic and cooked until done.
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326 users found this review helpful

Venison-Bacon White Chili

Reviewed: Dec. 4, 2005
I was given some venison , which I had never cooked before. This was a very tasty recipe, though I was glad I completely eliminated all 4 teaspoons of salt. I think it would have been inedible if that was used. You get more than enough salt with the bacon and chicken broth. I also cut the cayenne pepper to 1 teaspoon, which made it only mildly hot. My husband just adds more hot sauce when I serve it, as he likes to break out in a sweat when he eats chili!
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8 users found this review helpful

Marrakesh Vegetable Curry

Reviewed: Oct. 5, 2014
I really liked this recipe, but I think it would have been flavorless if I had not followed other reviewers advice to double the spices (I did not double the salt or cayenne). Even with the extra spices, it was only mildly flavored. I also followed the advice to use only 1 pot, start with the oil and spices (I used on 3T oil), then cook carrot, onions and sweet potato for 4 minutes; add OJ, raisins, and garbanzos and cook for 10 min; add all other vegetables except spinach and cook 10 min; then finally the spinach and cook for 5 minutes more. That way the vegetables do not get overcooked.
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4 users found this review helpful

Four-Grain Bread

Reviewed: Nov. 25, 2007
I doubled the recipe and made the bread the traditional way - came out very well, though it did take 2 hours for the first rise. Everyone at the party tonight complimented me on the recipe. It is a sturdy, heavy bread that is good for toasting.
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6 users found this review helpful


Reviewed: Jan. 2, 2011
I would give this 5 stars, except that Drommar are NOT traditionally made with cardamom, so I always leave that out. Drommar are not easy to make, so I thought I would leave a few tips: 1. Browning the butter properly is crucial to the flavor. Plus you absolutely MUST use butter, no substitution! Use a pan with light colored bottom, like stainless steel, so that you will be able to see it change color. Start by melting the butter at the lowest temperature. Then raise the temperature to medium and don't take your eyes away after this point! The butter will start to bubble and then foam. You will see the foam start to change from white to having patches of orangy-brown. I like to tilt the pan so I can see the bottom where the milk solids are browning. You want to remove the pan from the heat when the butter is nicely browned but before it burns! 2. Let the butter cool til solid, but not hard. If it hardens too much it is difficult to form the balls. 3. I use 6 oz. of sugar which is a little more than 3/4 cup. 4. Cream butter and sugar really well before adding the flour. 5. When you mix in the flour, you will get a crumbly sort of dough that doesn't hold together well. This is less of a problem if you haven't let the butter get too firm. So when you form the balls, you will need to use really firm pressure. Don't worry, this will not make them tough. 6. Definitely bake at 300 degrees for 30 minutes. The cookies will be much less crumbly. 7. Enjoy! These are my favorites!!!
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7 users found this review helpful

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