Ellen Recipe Reviews (Pg. 1) - Allrecipes.com (10134081)

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Chicken and Dumplings I

Reviewed: Jul. 2, 2012
This is easy, quick, and as tasty as your chicken broth. Mmmmm! I do take a shortcut and let me daughters drop it by the teaspoonful into the hot broth to cook instead of rolling it out and cutting it. I know, but it still tastes so very good.
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3 users found this review helpful

Eclairs II

Reviewed: Jun. 19, 2011
This seems to be the same recipe that my mother used to fix for the family. If we were lucky, she would fix it every other month or so. Unfortunately, there were a lot of us, so we never got more than one. I fixed it exactly as the recipe was written. I found the chocolate frosting to be on the thick side and just thinned it with a tiny bit of milk until it flowed correctly. The only difference between this recipe and my mother's, is that she would occasionally give us a can of Hershey's chocolate syrup and use that instead of melting the squares. I like the squares better.
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3 users found this review helpful

Spanish Rice

Reviewed: May 2, 2011
This is wonderful! I used this with leftover jasmine rice and it was wonderful. I just stir-fried the leftover rice with chicken broth and then continued with the recipe.
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0 users found this review helpful

Steakhouse Wheat Bread for the Bread Machine

Reviewed: May 1, 2011
I did a lot of what teadrinker did to adjust the recipe for a 2lb loaf: 1 1/4 cup water, 3/4 tsp salt, 2 cups bread flour, 1 1/4 cups whole wheat flour, 2 tsp yeast. I left the honey, sugar, and cocoa powder the same as original recipe. I did not have any coffee, so left it out. This was wonderful! It cut nicely, rose to the top of the pan, and was heavy without being a brick. The what flour was freshly ground right before I made the bread and I have noticed that ww flour makes loaves quite a bit heavier. This was still good. It was slightly sweet, but not cloying. All we did to it was spread fresh butter on top. There was only a bit left this morning.
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6 users found this review helpful

Prime Rib

Reviewed: Jan. 1, 2011
Made this for xmas dinner. I started with a 14 pound roast which was 5 ribs. I did what another reviewer suggested and used the 5 minute per pound rule and put it into a 500 degree oven for 70 minutes. I had a thermometer in the oven with the panel on the outside and the temperature had dropped below 120 within 45 minutes after I turned the oven off. I have a gas oven and am wondering if they are worse at holding residual heat than electric ovens. I turned the oven back on to 225 and left it there for the remaining 45 minutes. Despite the oven cooling and having to be reheated, the roast was fabulous!
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8 users found this review helpful

Cheese Fondue

Reviewed: Dec. 22, 2010
This is the same recipe that I use, except that mine says the salt is only if you want it and I don't. I agree with the reviewer who said that they were told to only cook with something that you would drink. That is definitely something to cook by. This recipe is made all in the fondue pot, but the truth is that is depends on the type of pot and the type of heating (candle, electric, etc.). It makes a difference how hot the temperature gets and how much control you have over that heat. It can help to make the foundue in a pot on the stove and transfer it into the fondue pot. It also helps, as another reviewer mentioned, to add more wine when the mix becomes thick. (Or add cream if you are making chocolate fondue.) Also, tossing the cheese with the flour eliminates the clumping issues with the flour. For the person who said that the cheese never melted all the way, you did not have enough heat and might have benefited from melting in a pan on the stove and transferring it whene it was melted. Thanks Sheila for sharing this!!
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5 users found this review helpful

Favorite Black Walnut Cookies

Reviewed: Dec. 4, 2010
These were wonderful! No changes at all are needed. They are crisp and not too sweet. I cooked one batch and left the rest of the dough rolled up in the refrigerator. Tonight I pulled it out and made another fresh pan of cookies. Definitely a winner. These can obviously be made ahead of time and cooked right before serving. 12-24-2010 A friend of mine made these and substituted margarine for the butter. They did not come out as well, were not as crisp and the flavor was different. It is important, especially when baking, to use the same ingredients. Butter makes cookies crisper and allows the baker to make a more delicate cookies, thinner and crisper without baking them brown. She and I remade them and compared the two side-by-side. It was really a different recipe. Also, bring the eggs and butter to room temperature before creaming them, but do not microwave the butter to get it runny. It changes the way that it mixes with the sugar and eggs and you will not get the result that you want.
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32 users found this review helpful

Sunday Dinner Rolls

Reviewed: Dec. 3, 2010
These were easy to make, but were on the heavy side when finished. I served them straight from the oven. While the flavor was nice, I will not serve them again because of the heaviness.
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8 users found this review helpful

Cranberry Sauce

Reviewed: Dec. 3, 2010
This is the first time I have made this and it was fabulous! I always like ocean spray cranberry jelly, but no more. This will take it's place. I made the recipe as written and the juice was frozen from concentrate as I did not have fresh. I recommend this to any cranberry lover.
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2 users found this review helpful

Perfect Sesame Chicken

Reviewed: Sep. 29, 2010
I used to love sesame chicken from the local chinese shop, but no longer. This is amazing! I made the sauce with 1/4 cup sugar, per a recommendation of another reviewer. Also, the original poster said to adjust the amount of sugar depending on how sweet we want the sauce. So I used less, then gradually added more, appx. another 1/4 cup, until my daughter and I liked the taste. I served it over hot jasmine rice. The sauce and the sesame seeds went on right before eating. Mmmm! The chicken even stayed crunchy that way! I would recommend this to everyone. It is amazing! We love fried tofu, too, so I will try this same recipe with tofu cubes instead of chicken.
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10 users found this review helpful

Polish Chicken and Dumplings

Reviewed: Sep. 26, 2010
The broth in this soup was out-of-this-world. I made sure to copy down that part of the recipe in my physical cookbook so it would not get lost. The dumplings were another matter. My family and I love the heavy-style dumplings more than the fluffy bisquit-type, but these did not have a nice flavor. It was like eating flour balls. I used the 1T of salt, but there just was not much flavor. I dropped the dumpling dough into the broth in 1/2 t. amounts, so I would recommend doing even smaller amounts, perhaps 1/4 t. I saw where one reviewer recommended using chicken broth instead of water; that might do the trick right there. Try that when you make the dumplings. Again, the broth was amazing! That alone rated the four stars.
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3 users found this review helpful

Crispy Orange Beef

Reviewed: Sep. 16, 2010
The beef had the exact texture that I had been wanting, but the orange overpowered everything else. It was just too sweet to enjoy! I will make this again and do as some other reviewers suggested, making it with less orange juice.
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4 users found this review helpful

Enchiladas Verdes

Reviewed: Sep. 16, 2010
This has got to be one of the best mexican recipes that I have ever tried and I live in Texas and eat Tex-Mex often. I made it exactly as the recipe suggested, found the cheese at the local grocery store, HEB. My teenage daughter has claimed the last two and put them up to take for lunch tomorrow; her favorite part? The cilantro. She says it brings out the other flavors. 11-1-2010 Tried the recipe with tofu that was scrambled in a frying pan with chili powder, salt and cumin powder. It was wonderful!! 12-3-2010 I have made this 3 more times now. I definitely recommend adding sauce to the chicken in the enchilada before rolling it up. The sauce is the best part! We tried this one time without the cilantro and it just wasn't as good. All of the ingredients are important to the final taste. We ran out of cotija cheese on the last batch and substituted parmesan cheese; it worked very nicely.7-5-2011We were in a hurry and tried this with a bottled green sauce, it just wasn't very good. The sauce in this recipe really is the star of the show. We have also found that 2 serrano peppers work as well as 2 jalapeno peppers.
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18 users found this review helpful

Spicy Black Bean Cakes

Reviewed: Sep. 5, 2009
I made this recipe exactly as it was written--how could you rate a recipe that you changed first?? My family loved it and so did the kid's friends who were visiting. Definitely a winner! Moist inside, crunchy outside, and the sauce was a great mild & creamy flavor.
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3 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jul. 27, 2007
These were made by my 12-year old daughter for a late breakfast. Yum! She did it by herself and they were moist, fluffy, and delicious. Definitely a recipe to repeat. It is already in our personal recipe book. You should consider this for your child, camping, or just a quick and easy meal for weekends.
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0 users found this review helpful

 
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