Ellen Dorothy Recipe Reviews (Pg. 1) - Allrecipes.com (10183212)

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Ellen Dorothy



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Amazing Oven Roasted Potatoes

Reviewed: Jul. 16, 2013
The potatoes in the picture look like http://allrecipes.com/recipe/roasted-fan-shaped-potatoes/detail.aspx, which I've had in my recipe box for years. To make the fan effect, I've found the easiest way is to scrub and peel (or not peel!) a baking potato, then line up the potato parallel between two wooden spoons and cut them thinly until the knife is stopped by the wooden spoons from cutting through the bottom of the potato. It's easy and it looks pretty cool. As for this recipe, it works very well, I'm making it for supper tonight, in fact. I add fresh or dried rosemary to the olive oil, though, then every 15 minutes I pull them out and give them a stir. Usually they're done after 45 minutes.
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22 users found this review helpful

Meat Filled Manicotti

Reviewed: Aug. 6, 2011
This turned out very well for me. For the most part I stuck to the recipe, but I did use ricotta instead of cottage cheese, and added 1 egg, garlic powder and onion powder to the cheese/beef mixture. I used a ziploc bag to fill the tubes of manicotti, which I cooked only 5 minutes, then rinsed in cool water. They were easier to fill that way, but it's important to fry out the burger (or sausage) and make sure there are no largish chunks of meat, because the finer you fry it out, the easier it will be to use a ziploc or pastry bag to fill the tubes. The amount of cheese/beef mixture came out just about right for the manicotti. I liked the amount of a 14 oz. jar of sauce, since I'm not such a great sauce fan, but I rinsed the jar with about 1/4 cup of water, which I added to the pan to make sure the manicotti finished cooking (it did). I topped it with mozzarella and grated Parmigiano Reggiano, then covered it nice and tight with foil and baked it for about 45 minutes. I didn't have any trouble with the cheese on top burning! I guess my top tips are frying out the meat as fine as possible, lining the pan and covering it with non-stick foil, and after you fry out the meat, turn it into a colander and rinse it with cool water to cool off the meat and rinse off any fat. (Don't forget to let it strain to get rid of the water.) That way it won't be hot and melt any of the cheese, and the filling will be easy to handle. It was delicious and there were no leftovers!
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17 users found this review helpful

Turkey Macaroni Bake

Reviewed: Dec. 1, 2009
Yes, it's bland, but that just means you can add your own touch. I used cream of celery soup, a cup of half and half, and left out the mushrooms, since I'm the only person in our family who likes them! I used fresh-ground pepper and 1/4 tsp Bell's poultry seasoning. Next time I'll try curry. As for the question of pre-cooked or uncooked macaroni: I didn't want to precook the macaroni, since it's a big part of the convenience of this recipe. I added 1/2 cup chicken broth, and that solved the problem. No leftovers, and there was squabbling over the last serving. Super easy to make. A winner all round.
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5 users found this review helpful

Roasted Fan-Shaped Potatoes

Reviewed: Jun. 21, 2009
Easy and quick side dish. I skipped the breadcrumbs, flipped them twice (every 15 minutes) and buttered again on the second flip, used Spike and ground pepper to flavor. They look good, too. Use two wooden spoons to slice. Very good, thanks for the recipe!
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5 users found this review helpful

Easy Turkey Curry

Reviewed: Jan. 4, 2008
I was looking for leftover turkey recipes and came across this one. We love curry, so I used 3 tablespoons, plus I added 1/4 cup coconut cream, the unsweetened kind. I also used cream of chicken mushroom soup, left out the mushrooms, and added milk to cut the canned soup gloppiness. It was a winner, there wasn't any left. If you don't feel like making homemade curry, this is a quick and easy substitute on lazy days, with your own alterations!
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2 users found this review helpful


Reviewed: Jul. 11, 2013
This recipe has become part of our regular rotation for ground beef. Of course, it's impossible for me to make anything exactly as posted, so my changes are as follows. I use Kashi brand pilaf, which I make with 2 cups beef broth, fry out the ground beef with onions, celery, and green pepper (not too much), add a drained can of Ro-Tel tomatoes with chilies and a teaspoon of cumin and salt, and combine the Kashi and the ground beef mixture and simmer for 5-10 minutes together. True, its appearance is nothing to write home about, but it does taste good, and it's super easy to make.
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Janet's Rich Banana Bread

Reviewed: May 28, 2013
I love this recipe, it's the (thinly sliced) bananas that make it different! Stick with the slices and use a spatula to mix the batter, and you won't find any weird purple chunks, just concentrated, intense banana flavor. I will admit to one tweak: I add 1/4 tsp freshly ground nutmeg, and 1/2 tsp cinnamon. Perfect!
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Oatmeal Date Cookies

Reviewed: Jul. 6, 2008
I made these this afternoon. They are definitely soft, in fact, in texture more like cake. I attribute this to the three eggs. If I make this recipe again (and I might, the taste is excellent!) I'd make it with two eggs only. (I also used all brown sugar, but that was by accident!) Be very careful with the time--I cut it down to 7 minutes so the cookies wouldn't be golden brown, but lightly browned and done all the way through (this was at 375).
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1 user found this review helpful

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