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Butternut Squash Bisque

Reviewed: Jan. 22, 2012
I'm in love! I give this 5 stars because of the wonderful tips and additions given by other reviewers. For me personally, I always read the reviews and they become part of the recipe so I think it's fair to 5-star a recipe even if it ends up being a bit different than the original. Like many others, I halved my approx. foot long squash and baked the 2 halves. I sprinkled the cut sides with nutmeg. While it was cooking, I cooked half an onion in some olive oil with 1tsp jarred minced ginger, added carrots and an entire gala apple cored but unpeeled. I added my pepper here along with a touch of nutmeg and cinnamon (no salt). I added my carton of vegie stock (I realized too late that it was almost 4 cups). When I diced my roasted squash, I felt the amount of stock would be fine compared to how much squash I had. Brought it to a boil and simmered on low for an hour as I had to run out the door. When I got back, I dumped it all into my super duper blender and let it run until no more chunks were visible, poured it back into a pot and tested it out. The texture and consistency were perfecto! The taste was deadly!!! I didn't add cream as we have lactose issues but I was thinking if serving to guests, a decorative splash of plain whipping cream would be mind blowing. The only thing I would change from what I did was only add nutmeg once, either on my squash before baking or when cooking the other vegies. This soup was restaurant quality and I'm thinking w/out cream it'll freeze well.
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Butternut Squash Bisque

Reviewed: Jan. 22, 2012
I'm in love! I give this 5 stars because of the wonderful tips and additions given by other reviewers. For me personally, I always read the reviews and they become part of the recipe so I think it's fair to 5-star a recipe even if it ends up being a bit different than the original. Like many others, I halved my approx. foot long squash and baked the 2 halves. I sprinkled the cut sides with nutmeg. While it was cooking, I cooked half an onion in some olive oil with 1tsp jarred minced ginger, added carrots and an entire gala apple cored but unpeeled. I added my pepper here along with a touch of nutmeg and cinnamon (no salt). I added my carton of vegie stock (I realized too late that it was almost 4 cups). When I diced my roasted squash, I felt the amount of stock would be fine compared to how much squash I had. Brought it to a boil and simmered on low for an hour as I had to run out the door. When I got back, I dumped it all into my super duper blender and let it run until no more chunks were visible, poured it back into a pot and tested it out. The texture and consistency were perfecto! The taste was deadly!!! I didn't add cream as we have lactose issues but I was thinking if serving to guests, a decorative splash of plain whipping cream would be mind blowing. The only thing I would change from what I did was only add nutmeg once, either on my squash before baking or when cooking the other vegies. This soup was restaurant quality and I'm thinking w/out cream it'll freeze well.
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4 users found this review helpful

Blueberry Buckle

Reviewed: Aug. 28, 2010
I just finished baking this recipe as muffins and it turned out really good. The cake is really light and fluffy and bursts with the fresh blueberries. Baked as a cake I can see how this would be wonderful - as a muffin, I think I'll tweak it next time... I'll omit the crumble on top as it just sticks to my muffin pan and makes them harder to get out, plus I'd add cinammon to the batter and probably some lemon zest - I'm guessing that will make this recipe into outstanding muffins! In making this recipe this time, I warmed my (soy) milk before adding (a 'trick' from another recipe) and they turned out fluffy and moist and light... perfect!
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Linguine Pasta with Shrimp and Tomatoes

Reviewed: Jul. 23, 2010
I made this the other day - halved the recipe to feed a family of 2 adults and 2 small kids - using canned diced tomatoes and cooking sherry (since we don't have white wine in the house). I actually added a bit of white sugar to cut the acidity and sharpness of the tomatoes. Anyhow, I started the sauce a couple of hours before supper time and it reduced right down to a thick sauce . When tossed with the linguine, it was a barely there sauce with those beautiful chunks of tomatoe peaking through. I thought it was wonderful and actually quite authentic italian and if it were to be served with homemade pasta, this would be over the top! I just quickly sauteed the shrimp in olive oil with some fresh ground salt and pepper.
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Fluffy Pancakes

Reviewed: Apr. 18, 2010
W.O.W. These were aweseome. I had to use soy milk as we have dairy allergies and when I 'soured' the soy milk, it looked to almost curdle it (which may be what's supposed to happen, I wasn't sure), so I was a bit unsure at that point but continued on. Aside from the milk, I made the recipe exactly and the batter was super thick, so I was even more uncertain. I soldiered on and cooked 1/4 cupfuls (which were the perfect size for my little ones) but made heaping 1/4 cupfuls for the daddy. The pancakes rose up nice and fluffly (just like the picture) and were so tasty. I may have undercooked the one I ate as the inside looked cakey and dense but it tasted so good and the texture was definitely light and fluffy. This will be my standard pancake recipe from now on.
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Lisa's Easy Chicken

Reviewed: Feb. 21, 2010
I used fresh crushed garlic in place of the garlic salt, didn't have Old Bay seasoning and so replaced that and the seasoning salt with Mrs. Dash's Table Seasoning (also in an effort to reduce sodium for myself) and this dish was so, so good. The peppers retain their fresh flavour, the chicken is incredibly juicy and it was still great heated up the next day.
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Blender Hollandaise Sauce

Reviewed: Jan. 2, 2010
I made this as is with margarine instead of butter due to allergies. I added cornstarch as it didn`t thicken with the melted margarine but when I zapped it in the microwave to heat up, it got too thick so I think it would have worked fine without the cornstarch. I did add more lemon but I was just so happy it worked with margarine.
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Very Berry Cheesecake

Reviewed: Dec. 7, 2009
I have used this recipe for years and it is such a lovely cheesecake, in both flavour and presentation. I have always used frozen mixed berries and have never had any problems. This is my favourite cheesecake recipe of all time!
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7 users found this review helpful

Almost No Fat Banana Bread

Reviewed: Nov. 1, 2008
I love this banana bread and so does everyone I've ever made it for. It always turns out, is so easy and is very moist. I have had nothing but success with this one in all the years I've been using it! The recipe is perfect the way it is but I add a total of 1 teaspoon of cinammon because I really like cinammon.
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1 user found this review helpful

 
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