Vic1's

26out of26

Reviews

Umbrian Style Hot Garlic and Olive Oil Spaghetti

(2 people found this helpful) Posted by labouchet  

This is good, just what I was expecting from the description… I used a jalapeno, and could have used more, or put it in later, as is was not all that hot. Maybe the hot got cooked out. I do like pepperoncini, and will use it next time. I stayed... — Vic1 Nov 8, 2003

Recipe #38192

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Wheat Loaf (No- Meat Meatloaf)

(4 people found this helpful) Posted by Theresa P  

This is good. My wife Suzanne, who generally does not like “fake meat” dishes, liked this a lot. I forgot to get tomato juice (I would have used V-8) so I put ¾ cup tomato sauce as a substitute. Next time I will sauté the onion first, as I do in... — Vic1 Sep 30, 2003

Recipe #58627

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Basic Meatballs

Posted by - Carla -  

I’m not rating this because I got so far off recipe, (1/4 cup parmesan cheese instead of milk, no Worcestershire sauce; commercial spiced breadcrumbs, I used a red onion & etc & etc.) I was just looking for a time and temp to bake, and... — Vic1 Jul 31, 2003

Recipe #8060

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Greek Marinade

Posted by Mirj  

This is great. I used fresh rosemary, and dried thyme. 2 tablespoons of oregano!!…it was hard to put that much oregano in anything, but well worth it. I grilled a cut up chicken after a two hr marinade. My wife recognized it as Greek.... — Vic1 Jul 27, 2003

Recipe #28150

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Cucumber Mint Raita

Posted by nomnom  

Hot in Denver, and I grilled some wild salmon at about to 5:30 AM, for a cold salmon dinner, and was thinking a raita would go well with the fish. I cut the recipe in half and then split that for half mint, and half cilantro, just to see. (I mean... — Vic1 Jul 26, 2003

Recipe #66768

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Greek Feta Spread (Kopanisti)

(5 people found this helpful) Posted by Gay Gilmore  

My only problem was I buy pepperoncini sliced and pickled, and was not sure how much sliced pepperoncini made a whole. Suzanne was very patient with me and explained that I had seen many pepperoncini when eating at high-end fast food…so I... — Vic1 Jun 17, 2003

Recipe #16775

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Fettuccini with Shallots

(1 person found this helpful) Posted by Mille® ™  

This recipe does not have the love and attention I am use to at Recipezarr. I was looking for a use for shallots, and I like pasta, so I choose this, but there were problems. For one thing, three shallots get lost in a pound of pasta, and I... — Vic1 Jun 17, 2003

Recipe #31378

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Sam Arnold's Cross Rib Roast

(6 people found this helpful) Posted by Barefoot Beachcomber  

Sometimes getting a recipe – no matter how good – to work, is like getting the square peg into the round hole, or perhaps, in Mr. Arnold’s lingo: getting a bear to sit for tea. This is good and worth the effort, but why the... — Vic1 Apr 13, 2003

Recipe #7358

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Alicha (Ethiopian Stew)

(4 people found this helpful) Posted by Missy Wombat  

As I looked this recipe over, I wondered how this would cook slowly for 30 minutes without liquid. Recipezaar Support was helpful, and encouraged me to find an answer and give it a try. I chose vegetable broth at ½ cup per serving. (2½ cups for... — Vic1 Feb 20, 2003

Recipe #50080

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Danish Gravlaks (lox) Cured Salmon

(1 person found this helpful) Posted by Bergy  

Well, I did it. I had a salmon fillet about ¾ lb, so I proportioned ingredients to that. I had already taken the skin off, so that may be a factor. It sat for 72hrs in refrigerator. It does cut well, to a point, and I took the last ½ inch and put... — Vic1 Feb 4, 2003

Recipe #39190

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Ethiopian Cheese Dip

(3 people found this helpful) Posted by Dancer^  

OK, I used pecorino cheese as I had a ¼ lb and some fresh basil; this seemed a good way to use both up. (I also have some real quality cilantro), so… In conjunction with this dip I made Christine’s Injera bread. [#10311] They work ok... — Vic1 Jan 31, 2003

Recipe #38826

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Injera (Ethiopian Flat Bread)

(6 people found this helpful) Posted by *~Christine~*  

I first tried this last summer and was not impressed. I think part of the problem was I did not understand the purpose of injera at the Ethiopian table. No one in the family would try it, even with honey…This week I have been looking at... — Vic1 Jan 31, 2003

Recipe #10311

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Mediterranean Penne

(1 person found this helpful) Posted by - Carla -  

Well done. A recipe that demonstrates that in food, simplicity can be elegance. I had some left over basil and feta, and tried this for lunch. I cut it in fourths – well, at least the pasta. (I only had elbow-roni to work with.) Each... — Vic1 Jan 31, 2003

Recipe #109055

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Pretend Liver Pate

(2 people found this helpful) Posted by vverkin925  

Ok, I stayed on recipe all the way and had little trouble. “ One can of green peas”…is not as specific as I would like…I put a 14oz can in. However, it came out kind of bland, I feel it needs some taste at the higher registry. So…I have tried a... — Vic1 Sep 30, 2002

Recipe #39033

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Romaldo's Carnitas

(2 people found this helpful) Posted by Miss Annie  

This is a keeper. I stayed on recipe through out. Obviously the guacamole and salsa are real important. For whatever reason I felt compelled to put the guacamole down first, then the meat, and the salsa on top of it all. The only problem might... — Vic1 Sep 23, 2002

Recipe #25621

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Basil Pesto

(1 person found this helpful) Posted by Bonnie Traynor  

Wow, I have used this recipe three or four times now, and feel I must check in. I put it on a spinach fettuccini, and I will tell you, it is good, hot or cold. Cold on a cold green fettuccini it is a kind of…you know: hot stuff. It makes a... — Vic1 Sep 20, 2002

Recipe #8650

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Easy Veggie Burger for one (Vegan)

(5 people found this helpful) Posted by Anu  

I used to think I put the whole nine yards on my veggie burgers, but here Anu adds peanut butter…anyhow, I tried this, staying on recipe (sans peanut butter). It is ok, not as much taste as frozen, commercial, veggie burgers. Perhaps some... — Vic1 May 13, 2002

Recipe #25402

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Spinach and Chile Stir-Fry

(1 person found this helpful) Posted by Sue L  

This is really refreshing spinach. I stayed on recipe all the way. Next time I will add the cilantro after the spinach is wilted, as I am kind of slow; and it took rather longer than a minute to wilt that much spinach. Also, I would rather the... — Vic1 May 4, 2002

Recipe #26320

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Simple Simmered Grecian Chicken

(2 people found this helpful) Posted by s'kat  

I had a problem right off with this, which was not the recipe’s fault; that being that I used ice glazed chicken that had so much water, it tended to stew instead of browning. So I had to drain the chicken twice in the second step. (I used... — Vic1 Apr 16, 2002

Recipe #23518

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Tabouli

(1 person found this helpful) Posted by Gay Gilmore  

I found this to be too much water and cut it back just under a cup and ¼. This may just be because I cook at altitude, anyhow; on the first try the bulgur was too wet, hence there was no room for the oil. Not the time of year for mint, so I... — Vic1 Mar 8, 2002

Recipe #9183

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