Michael Keizer's

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Reviews

Uncle Bill's Pasta With a Vegetarian Tomato Sauce

Posted by William (Uncle Bill) Anatooskin  

This has become one of my favourite pasta sauces. Very easy to make, and delicious! — Michael Keizer Oct 14, 2009

Recipe #388263

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Locket's Savoury

(1 person found this helpful) Posted by Chef Regina V. Smith  

Very nice as a starter (but a bit too big for dessert). Couldn't get watercress here (out of season), so I used Aragula instead, which worked very well too. — Michael Keizer Oct 14, 2009

Recipe #381300

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Craisin’ Green Salad With Pears

(1 person found this helpful) Posted by WiGal  

A nice recipe that uses the sweet-and-tart taste of the dried cranberries to its full potential. I did not have the patience to make my own blueberry-pomegranate vinegar, so I used a blackberry vinegar that I bought at the local deli. This is best... — Michael Keizer Oct 11, 2009

Recipe #381946

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Scalloped Potatoes With Cambazola

(1 person found this helpful) Posted by conniecooks  

Very good recipe, but if this is the "lightened up" version, then I really don't want to know about the original: one serving of these and you will already have consumed more than your entire daily allowance of saturated fat. In fact, it came out... — Michael Keizer Oct 11, 2009

Recipe #382010

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Mom's Veggie Wrap

Posted by megs_  

Very nice for lunch, but I don't think the salad dressing makes any difference: I made wraps with and without it, but I did not really notice any appreciable difference. This is much less healthy than one might think: the Pico de Gallo adds a... — Michael Keizer Oct 7, 2009

Recipe #388547

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Salmon and Brie Pie

Posted by JustJanS  

On the whole, the combination of the smoked salmon and brie made it a bit too salty for my taste. I made one pie as per the recipe, and on the second try made individual open-top pies, which turned out to work well; in that case, cover the top of... — Michael Keizer Oct 7, 2009

Recipe #382225

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Asparagus Milanese

Posted by Brookelynne26  

I don't know whether this is an Italian original, but it feels that way: maximum effect with a minimum of fuss. Very nice recipe, but for an appetiser or side dish it is a bit much; in that case you might want to cut the amount in half. Don't... — Michael Keizer Oct 7, 2009

Recipe #382664

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Cranberry Apple Coleslaw

Posted by Midwest Foodie  

This is actually more like a Waldorf salad (with coleslaw replacing the celery) than a traditional coleslaw. Very nice! It should definitely be given some time in the fridge before serving; it's best if prepared about four hours in advance. — Michael Keizer Oct 2, 2009

Recipe #389788

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On the Fly Margherita Pizza for One

Posted by Lori Mama  

Nice enough, but a bit bland to my taste. It would improve enormously by using some herbs (oregano, dried basil, perhaps some tarragon). — Michael Keizer Sep 22, 2009

Recipe #385089

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Jane's Marinara Sauce

Posted by Jane Dodgson  

When made according to the recipe, the sauce is a bit watery and thin; however, if the lid is taken off for the last 15 minutes of the cooking time so some of the water can evaporate, the result is a really nice, spicy marinara sauce. I use... — Michael Keizer Sep 22, 2009

Recipe #385591

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Pasta With a Cherry Tomato and Mascarpone Sauce

Posted by Shuzbud  

A very nice recipe. The result is slightly sweet, rich, creamy pasta sauce, which works best with a freshly shaved Parmesan cheese on the side. Quantity is enough for 3 generous portions. — Michael Keizer Sep 13, 2009

Recipe #384907

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Bow Ties With Tomatoes, Feta, and Balsamic Dressing

Posted by kittycatmom  

Very nice, on the whole with a good balance; however, the capers jarred a bit, and a second version I made without them was decidedly better. It improves even further with fresh garlic instead of the bottled stuff. — Michael Keizer Aug 16, 2009

Recipe #380163

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Honey, Mustard and Garlic Dressing

Posted by English_Rose  

I hope Jamie O. doesn't claim this to be an original: it is a classical dressing, going way back. Having said that: it isn't a classic for nothing. It still is one of the simplest and best dressings for a wide variety of salads, and one of my most... — Michael Keizer Jul 16, 2007

Recipe #224272

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Hot Artichoke Dip II

(1 person found this helpful) Posted by Ruth Dearing  

An okay dip, but recipe 20756 is definitely a lot better. This recipe is also rather unhealthy (more than 5 g saturated fats per serving!). — Michael Keizer Jan 9, 2007

Recipe #4394

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Baklava

(1 person found this helpful) Posted by Fargo  

Loved it! It's exactly the baklava I remember (from both Greece and Turkey — sorry guys and still one of the best pastries in the world. — Michael Keizer Jan 6, 2007

Recipe #4213

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Year-Round Salsa

Posted by Miss Annie  

Personally I really liked this, but most other people tend to find this too hot. — Michael Keizer Jan 6, 2007

Recipe #25798

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Potato Cakes IIi

Posted by Ian & Carol Rice  

Nice enough, but even with double the amount of eggs it was rather dry and tended to crumble while fried. — Michael Keizer Jan 6, 2007

Recipe #4336

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Moroccan Couscous Salad with Baby Corn

Posted by Dancer^  

A very nice recipe. Could do with a bit more "crunch" though, e.g. some cucumber. — Michael Keizer Jan 6, 2007

Recipe #40926

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Weber Tangy Barbecue Sauce

Posted by Beaner in Washington  

Very nice recipe, but a bit too sweet to my taste. — Michael Keizer Jan 6, 2007

Recipe #37198

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Nutty Cheese Brulee

Posted by GrandmaIsCooking  

No very nice: the combination of the cheese (I used Camembert) and the topping is not a very happy one. Needs to be in the microwave longer than 15 secs (I had to zap it for about 1 minute on 950 W before it started to melt). — Michael Keizer Dec 31, 2006

Recipe #6839

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