Estee Fraser (Pinchasin) Recipe Reviews (Pg. 1) - Allrecipes.com (10192521)

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Estee Fraser (Pinchasin)

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Buttermilk Pound Cake II

Reviewed: Sep. 2, 2007
I love this recipe! This pound cake is wonderfully moist all by itself and does not require any toppings. I leave out the lemon extract and must be very careful with the baking time - in my mother's oven it was done in just over an hour.
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5 users found this review helpful

Slow-Cooked Short Ribs

Reviewed: Jul. 21, 2012
Substituted parave margarine for the butter. The sauce was excellent over the garlic mashed potatoes on the side. Made them especially for my mom's birthday because she loves ribs and despite her preference for BBQ ribs, she enjoyed these very much.
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0 users found this review helpful

Mushroom Broccoli Quiche

Reviewed: Jan. 21, 2011
I modified this recipe quite a bit. I used left over garlic mashed potatoes for the crust and used sharp cheddar cheese instead of swiss. I sauted the mushrooms and onions but also added one stalk of celery (finely chopped) and 1/2 cup of chopped sundried tomatoes. I was able to use more mushrooms and more broccoli because they reduced down while in the skillet. I'm really glad I listend to the comments about needing more eggs I ended up using 5 eggs.
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8 users found this review helpful

Pepperoni Pizza Quiche

Reviewed: Feb. 21, 2011
Got rave reviews from my guests even though I made it a "meatless" pizza quiche. I also used milk instead of half & half and it turned out great. I will make this again for sure!
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6 users found this review helpful

Blackened Salmon Fillets

Reviewed: Dec. 9, 2007
My family LOVED this dish! My mother, the home economics teacher, even requested the recipe! I served it over individual mixed greens salad, but everyone wanted more of it as their entree. It will steal the show!
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3 users found this review helpful

Pecan Cups

Reviewed: Feb. 17, 2011
These are wonderful! The only thing I had to change was to use about 1.5 cups of chopped pecans because otherwise the filling was too runny and didn't puff up during baking - which happened the first time I made these. I had much better success when the filling was less liquid-ey and mostly pecans.
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5 users found this review helpful

Turkey 'n Stuffing Bake

Reviewed: Jan. 3, 2011
This is a great recipe that allows for lots of flexibility to add/modify with whatever you have left over after the holidays. I can't wait to make it again!
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4 users found this review helpful

Lemon Cheesecake Squares

Reviewed: Feb. 16, 2011
Another big hit at school! Followed the recipe exactly but needed a bit more jam to cover the crust and also sprinkled some cinnamon. They are best chilled overnight because they settle nicely. I will make this again... and again.
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5 users found this review helpful

Chicken Marsala

Reviewed: Mar. 14, 2011
Very good recipe that can be easily converted to make a non-dairy meal. Definitely double the sauce if you plan to serve it over pasta. The sauce is great "runny" or thick.
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2 users found this review helpful

Broccoli Quiche with Mashed Potato Crust

Reviewed: Jan. 21, 2011
My husband and I ate this entire thing in less than 24 hours... it is delicious. Also, I used the crust idea from this recipe to fix-up the quiche in another recipe... made this one with mushrooms and sundried tomatoes as suggested by one of the reviews. Used 6 eggs and had a little left that wouldn't fit in my dish. It is so good.
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6 users found this review helpful

Spanish Cod

Reviewed: Jan. 22, 2009
This was just great! We had it with garlic mashed potatoes which went very well with the sauce. My husband who doesn’t like olives (at all) liked the flavor very much. The olives are not overpowering but add a bit of a salty taste. I can’t wait to try this sauce on chicken and even other types of fish.
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2 users found this review helpful

Beef Stew VI

Reviewed: Jan. 27, 2011
Lots of room to play. Used beef broth instead of the boullion. Will have to try it with lamb for sure! Added Bobby's recommendations of corn and green beans which came out nice. Would've liked some mushrooms and possibly red beans as well... but that might be too much. We'll see what happens.
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18 users found this review helpful

Red Velvet Cupcakes

Reviewed: Feb. 17, 2011
Quick and easy recipe! These cupcakes were very moist. I used buttermilk and 1/3 cup of cocoa instead of a 1/2 a cup. I think this cupcake would be even better if it were filled with some sort of dark chocolate cream.
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3 users found this review helpful

Easy Broccoli Quiche

Reviewed: Mar. 8, 2011
Gone in 48 hours! This was a very easy and quick recipe to make. Perfect as a "base" for using up any left over mushrooms or any vegtables. I like to add more cheese on top of the egg.
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5 users found this review helpful

Mom's Authentic Kosher Cholent Recipe

Reviewed: Apr. 4, 2011
We thought it was strange not to have to soak the dry beans overnight but it just goes to show that Mom knows best! I added the dry beans after the meat is browned and made sure to mix it up a bit - sure enough, the beans started to shrivel and soften. I've never used pearled barley either but it is very nice and does not need to be substituted. Also, during the preparation, it seemed like there were not enough beans but it really is a nice proportion in the end. Have faith. I did add some baby carrots which worked very well too. We and our shabbat lunch guests loved it. I will certainly make this many more times!
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7 users found this review helpful

Spinach Quiche

Reviewed: Feb. 21, 2011
Very good flavor with the feta cheese. It worked well with both a traditional crust and also with a mashed potato crust. Fresh mushrooms worked fine. I had a much larger amount of spinach so I made the same filling recipe as a crustless spinach quiche which turned out well too.
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2 users found this review helpful

Butter Pecan Cookies

Reviewed: Feb. 15, 2011
These were a hit at school today! I used the sugar instead of flour to flatten the cookies and added 1/2 tsp of vanilla and 1/8 tsp of almond extrat - literally just a few drops. The cookie sheet does not need to be greased - I tried it both ways and liked the final baked shape of the "ungreased" cookies better. Cooled on the cookie sheet for about 10 minutes before moving them to a wire rack to cool all the way.
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8 users found this review helpful

Renaissance Stuffed Mushrooms

Reviewed: Nov. 19, 2007
I just love this recipe! You can play with the spices and use different kinds of cheeses. I liked the variation with crushed garlic instead of minced. If you end up with too much liquid from the mushroom, add a bit of seasoned bread crumbs.
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5 users found this review helpful

Butternut and Acorn Squash Soup

Reviewed: Nov. 24, 2010
I didn't try the "full sugar" recipe because these squashes are already very sweet. I used very little brown sugar and added a bit of nutmeg and red pepper as suggested by other reviewers. Very good but plan to play with it. More to follow soon. Update - Definitely staying with the small amount of brown sugar and all the cream cheese, but doubled the onion, added a bit more salt/pepper and garnished with shredded cheddar cheese and scallions. The cheddar melts in the soup and makes it less "graceful" to eat but is so worth it!
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3 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Jan. 31, 2011
Best oatmeal cookie recipe! I made two batches so far - one plain and one with white chocolate and dried cranberries. My oven required more than the 8-10 minutes for baking - 12 minutes was just right. I didn't have quick oats and used Old Fashioned Quaker Oats and it came out fine. At first I followed the advice of one of the reviews to only use 2 cups of Old Fashioned Oats but thought the dough was not oatmeal-ey enough so I ended up using the full three cups. Also, I reduced the cinnamon to only one teaspoon and added a dash of ground clove and nutmeg. The only down side is that we can't stop eating them!
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34 users found this review helpful

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