Zeldaz's

29out of29

Reviews

Pumpkin Spice Cake in Jars

Posted by Tonkcats  

This is not a review, although the recipe does sound delicious. Anyone considering using this technique should check out the advice of the National Center for Home Food Preservation at http://www.uga.edu/nchfp/publications/uga/uga_can_breads.pdf... — Zeldaz Nov 18, 2009

Recipe #3212

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The Best Chili You Will Ever Taste

Posted by AmandaAOates  

I'm sorry, but I honestly don't understand the number of good reviews for this recipe. I expected a lot from it, but to me it tastes exactly like it started as canned pork and beans. It is just too sweet. I used only half the brown sugar called... — Zeldaz Oct 16, 2009

Recipe #73166

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Penne With Smoked Salmon and Peas

Posted by ~Rita~  

This is a good, easy to make dish that stretches a small amount of a pricy ingredient a long way. One observation: a pound of pasta is eight servings, not four. I was cooking for myself, so made 1/4 of the recipe, but a standard 2-ounce portion of... — Zeldaz Aug 26, 2009

Recipe #64920

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Lemon Chutney

Posted by DiB's  

I like the tartness of the lemon more than the vinegar or other chutneys. My husband thinks it will be great as a condiment for grilled salmon. I don't understand why the green pepper is in there, as it totally loses its color from all the lemon... — Zeldaz Aug 16, 2009

Recipe #9992

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Thai Salad Dressing

Posted by English_Rose  

Yum! I made this to dress a salad of shredded chicken, cucumber, and bean sprouts. I added a Tbsp. of tahini to make it thicker and creamier. If you use toasted sesame oil a Tbsp. is really overkill, 1/2 tsp. would be ample. Had the chicken salad... — Zeldaz Aug 14, 2009

Recipe #221737

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Pickled Beets

Posted by Lali  

The (U. S.) National Center for Home Food Preservation recommends that for safety pickled beets in jars be processed in a boiling water bath for 30 to 45 minutes, depending upon your altitude. For more info on iome canning their web site is at... — Zeldaz May 16, 2009

Recipe #18340

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Baked Seasoned Salmon

(1 person found this helpful) Posted by Sydney Mike  

This cooking time is WAY too long! The flavor is good, but it needs only half the cooking time. Ten minutes per inch is the maximum needed; ten minutes at that temperature would be perfect. — Zeldaz Apr 16, 2009

Recipe #207872

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Donut Balls (Healthy, Yes Healthy)

Posted by msm in Michigan  

For those of you who do not use Bisquick may I suggest Hodgson Mill Insta-Bake? All natural, no nasty bits, and an excellent product. And, intead of Splenda, there are dozens of alternatives you could use, including Sucanat, date sugar, stevia,... — Zeldaz Feb 27, 2009

Recipe #179740

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Pecans With a Kick (Crock Pot)

Posted by mikekey  

Easy, but they dried out in half the time in my crockpot, so watch them carefully! Older crockpots will probably take the 3 hours. They taste just as good as the ones we pay big money for, plus no sugar! — Zeldaz Dec 2, 2008

Recipe #242920

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Roasted Butternut Squash, Red Grapes and Sage

(1 person found this helpful) Posted by Geema  

YES! This is the first five-star rating I have EVER given! I roast a lot of veggies, including butternut squash, but I never would have thought of using the grapes. It's a wonderful combination with the onions and squash, and visually attractive,... — Zeldaz Nov 10, 2008

Recipe #147381

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Moosewood's Eggplant With Miso Sauce

(1 person found this helpful) Posted by blucoat  

This is a keeper! Definitely easy to make. The sauce makes the dish, so don't omit any ingredients! Red miso works well in cool weather, white in warm weather. I even soaked the eggplant as instructed, even though I never bother to soak or salt... — Zeldaz Nov 7, 2008

Recipe #334080

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Mom's Best Tomato Soup Canning Recipe

Posted by WJKing  

This is not a review, but an observation. It sounds food enough for 5 stars to me, but I have not tried it yet, but I hope to try it soon. What I am about to say is in no way intended as a criticism of the recipe, but a point of information only.... — Zeldaz Oct 29, 2008

Recipe #44058

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Red Cabbage Coleslaw

Posted by ClareVH  

A good, simple salad, the color is very appealing and it is not too acidic. It is important to add the dressing while it is hot, it permeates everything better than a cold dressing would. It does keep well, as noted, and would be great to carry to... — Zeldaz Sep 4, 2008

Recipe #89498

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Mogul Kebabs With Raisin-Pistachio Stuffing

(1 person found this helpful) Posted by Buster's friend  

A fragrant dish! I thought the spices might be a bit much, but they were not. We made this exctly as written, and thought it was wonderful! We served it with a variety of Mediterranean type dishes: dolmas, Greek yogurt, raw veggies, and... — Zeldaz Jul 26, 2008

Recipe #206595

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Grilled flank steak, mandarin style

Posted by tgobbi  

A good basic Asian marinade with all the right flavors. I wish I had enough time to do an overnight marination, but 3 hours was good. It does not make a lot of marinade, but it is definitely enough for about 1.5 lb. flank steak. I used rice... — Zeldaz Jul 22, 2008

Recipe #17630

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Ww 0 Points Japanese Grilled Eggplant

(1 person found this helpful) Posted by Parrot Head Mama  

Yes! A really good addition for summer meals with Asian flavors. Light, delicious, and filling, and I didn't even make it because it was low cal, which is a nice bonus. It made a nice side for a grilled flank steak with an Asian marinade... — Zeldaz Jul 22, 2008

Recipe #207533

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Blueberry Orange Sauce

Posted by Dancer^  

Well, I had enough blueberries for a double batch, but because I don't like very sweet things I used 1 cup of sugar instead of 1 1/2 cups. Boy, Am I glad I did! It is PLENTY sweet for topping breakfast items with less sugar. Everything else I... — Zeldaz Jun 28, 2008

Recipe #40298

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Healthy Tuna Steak, Rice and Veg

(1 person found this helpful) Posted by Chef #326310  

Recipe #173439

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Zucchini-Feta Mash

(1 person found this helpful) Posted by Michael Keizer  

Ummm... it sounded great for an accompaniment for my salmon, but it really is not so good if you do the advance cooking. It is mush, not mash, and the allspice is overwhelming if it's relatively fresh. I'd recommend cooking it at the last minute... — Zeldaz Mar 22, 2008

Recipe #202637

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Baked Oatmeal

(1 person found this helpful) Posted by keen5  

A bit sweet for me, but using plain, unflavored yogurt helped cut the sweetness. I can see how kids would love it. I used egg whites instead of whole egg, with good results. It's definately a keeper, with modifications for personal taste, like... — Zeldaz Jan 13, 2008

Recipe #58309

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