Elisa Nuccio Holt Recipe Reviews (Pg. 1) - Allrecipes.com (10076998)

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Elisa Nuccio Holt

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Sicilian Fig Cookies

Reviewed: Dec. 13, 2008
I took an Italian cookie making class years ago, and the lady teaching it taught us to make the filling days ahead of the cookies. Then, place the filling (half full) into zip top baggies, flatten, and freeze/refrigerate. When you are ready to make the cookies, slice open the sides of the baggie, and cut strips of filling with a long straight knife. It is then extremely easy to place the strips of filling on the rolled out dough that can be cut with a pizza cutter.
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125 users found this review helpful

Chess Pie

Reviewed: Jan. 8, 2007
FABULOUS! Make sure you have a deep dish crust...mine made too much filling for my crust, so I added a handful of coconut to it and made a second pie...both were fabulous. This is for people with a real love of sugary sweet.
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23 users found this review helpful

Hot Pepper Jelly

Reviewed: Dec. 18, 2008
This is the same recipe that comes with the Certo brand pectin, except that it calls for APPLE CIDER VINEGAR! This is the key. Also, instead of food processor, draining, cheese cloth, etc., just hand chop the peppers. They won't be watery at all! I have also added toasted, chopped pecans to my jelly jars as I pour in the hot jelly. It makes a great Christmas gift. (Add red or green food color when cooking jelly)
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17 users found this review helpful

Crawfish and Corn Soup

Reviewed: Apr. 8, 2007
We are from New Orleans and usually have corn and crab, but my mother is allergic to crabs and the crawfish worked out well. We used cream of mushroom instead of potato, and corn that has been removed from the cob - with the corn milk. Extra seasoning was a MUST. A spoon of liquid Crab Boil makes it really New Orleans! If your grocery doesn't have it, try www.zatarain.com for many authentic treats & tastes of New Orleans.
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16 users found this review helpful

Delicious Matzo Candy

Reviewed: Dec. 29, 2010
This is so addictive. I made two batches, one with chocolate top and no nuts, the other with nuts and no chocolate. I have also made it with graham crackers and another recipe I saw used saltine crackers. I did use the mini chips, which eliminated the necessity of putting it back in the oven. By the time I sprinkled the chips all over the top, they melted and spread without trouble. Make sure you put foil or parchment on your cookie sheet!
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12 users found this review helpful

Amish Friendship Bread Starter

Reviewed: Apr. 4, 2008
My friend uses this bread to make her bread pudding - talk about extra yummy. It's great to eat alone, but if you are going to use all of your starteers at once, bread pudding is the way to go.
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12 users found this review helpful

Cornbread Pudding

Reviewed: Dec. 31, 2006
A stick of butter makes this really special! And a can of chilis + 1/2-1 tsp cayenne for extra spice. Serve with chicken enchilada soup for a yummy, comforting Mexican night. Hot chocolate or ice cream w cinnamon sugar to finish the meal makes it perfect. OLE'!
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7 users found this review helpful

Winter Blossom's Often Requested Ham Salad

Reviewed: Nov. 3, 2011
I must confess that I do not often measure when cooking, but since I had leftover ham and some doubts about this recipe, I did measure. Very good, but a little bland for my New Orleans taste buds. So, loving all things garlic, I added a sprinkle (1/2 tsp) of garlic salt and white pepper. It brought the flavors together beautifully! I also have to say that I used light sour cream instead of mayo. A caterer friend taught me that trick years ago...anytime you want it to last longer and not taste like mayo, use sour cream. Thanks for the recipe!!
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6 users found this review helpful

Southern Praline Pecan Cake

Reviewed: Mar. 12, 2011
I try to make a recipe as written the first time, then make adjustments to suit my family, but the store did not have the butter pecan cake mix. I used a regular yellow cake mix and it was delicious! I did prepare the pan with spray and flour and let it cool in the pan overnight. It flipped right out with only one small blemish that a dusting of powdered sugar would hide. I brought the cake to work with me where it quickly became breakfast instead of afternoon snack. It was moist and dense. And served very well as a cold cake. No glaze needed! That is where it would get overly-sweet. Face it, it is a dessert! I would like to try the recipe again with other flavor cake mixes, because it would work well with more flavors than one.
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6 users found this review helpful

Yuca French Fries

Reviewed: Jun. 21, 2010
Yummy! I had these in a New Orleans restaurant (RioMar) with a hanger steak and chimichuri sauce; it was fabulous. I want it all the time now. And yes, add salt and garlic to the fries after frying - you won't regret it!
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4 users found this review helpful

Creamed Beef for SOS

Reviewed: Aug. 16, 2013
My dad was an Army man, but my mom never made this at home. When I found the recipe, I had to try it. After my family decided they liked it, I called my dad to tell him I made "Army special" for dinner. He knew it was SOS right away! I am bringing him some tomorrow. BE SURE NOT TO ADD EXTRA SALT when making this. I used a spice blend that I use routinely, and forgot about the salt in that and the chicken bullion. I added more milk and cooked it a little longer to try to thin the saltiness, but it is still salty. We served it with biscuits, and my 15 year old football player ate 4 biscuits opened up with SOS on each side. Guess the extra salt is just replenishing his loss from workouts. ;) Next time we will try it with a hamburger and breakfast sausage mixture and serve it over hash brown patties as suggested by another reviewer. Thanks for sharing!
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3 users found this review helpful

Cajun Bread Pudding

Reviewed: Nov. 22, 2011
I have made this several times, and I am a native New Orleanian. My husband used to work in a prominent NO restaurant, and their recipe was very similar tasting, but much more difficult. My suggestion for the sauce would be that if you are planning to add the condensed milk, DO NOT add the corn syrup. I love sweets, and that even makes me gag. Also, I did add a raisin/craisin mix to the bread that was simmered in about 1-2 tsp bourbon before I added it to the recipe, and I doubled the cinnamon. It was just a good holiday thing! You could add a little orange zest, too! Anyway...c'est la vie e laissez le bon temps rouler!
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3 users found this review helpful

Chimichurri Sauce

Reviewed: Aug. 29, 2010
not nearly as good as the one I had at our local Argentinean restaurant. Sorry - even tried to make some adjustments like adding lemon juice to brighten the flavor & more garlic, but it just wasn't the same. I think the red wine vinegar was the problem; next time I won't add it it all - just some lemon juice.
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3 users found this review helpful

Southern Banana Pudding

Reviewed: Oct. 20, 2009
This is good, but to make a really southern treat, use Nutter Butter Cookies instead of vanilla wafers. This makes a Peanut Butter Banana Pudding! My friend's son eats a PB&B sandwich every day and he loves this version!!
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3 users found this review helpful

Aunt Anne's Sesame Cookies

Reviewed: Nov. 30, 2008
good, but not enough cookies for a large, Italian family's get-together. you've just got to have enough for everyone to take some home. otherwise, dough is silky, easy to handle, and very tasty.
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3 users found this review helpful

Quick Quiche

Reviewed: Aug. 13, 2008
great & easy to follow - even works well with a store-bought crust (pre-bake partially before filling).
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3 users found this review helpful

Cracker Candy

Reviewed: Nov. 23, 2011
tastes great, but do not try to do with graham crackers...it just didn't do as well as saltines, even with adding just a little more salt in the sugar mixture. I did the whole boil for 3 minutes (soft boil stage) and I found my chocolate layer was coming away from the crackers - all problems I did not have with the saltines! If anyone has an explanation, please let me know!
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2 users found this review helpful

Custard Pie III

Reviewed: Jan. 7, 2011
definietly sugary! But oh so tasty. A great way to blow some calories.
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2 users found this review helpful

Glazed Almond Bundt Cake

Reviewed: May 8, 2010
I used the chopper attachment on my immersion blender and had no problems grinding the almonds. My daughter likes a heavy almond tasting cake - almost like and almond snowball if you've ever had one in New Orleans - so I put 2 Tablespoons Almond extract and no vanilla. I also brushed the warm cake with Amaretto. She decided this was her favorite cake, and is the recipe she wants me to use for her Sweet 16 party. It does work well in a 11 x 13 pan, but I reduced the time to 45 minutes. The Baker's Joy tip worked perfectly. I think I will use a parchment paper pan liner when I do the one for her party.
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2 users found this review helpful

Greek Penne and Chicken

Reviewed: Jan. 5, 2010
Being that this is listed under healthy cooking, I am amazed at how many people said they added butter, heavy cream, marinated artichokes, oil, etc. If you need more sauce, let the butter, onion, & garlic mixture, artichokes(in water) & tomatoes cook down in some chicken broth. Add more flavor and less calories by using more herbs.
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2 users found this review helpful

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