E. Talley Recipe Reviews (Pg. 1) - Allrecipes.com (10395509)

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E. Talley

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Curried Coconut Chicken

Reviewed: Jun. 3, 2007
I made this dish again this week for a son who was visiting from out of town. Still delicious, but beware if you're planning to increase the amount of curry powder you use in your recipe; all curry powders are not the same. I used the same amount this time but a different brand, and the curry was much stronger. Enjoy! Original Review: I've tried several recipes from this site, but this is the first one I liked well enough to review. It was wonderful from start to finish. From the moment the oil and curry began to heat, my husband and son began pestering me about when it would be ready. The aroma alone drove them crazy. And when the meal was over, my son declared it was so good, he could eat till he made himself sick. My husband seconded that opinion. I made a few small changes, some on purpose, some by accident. First I doubled everything but the tomato sauce so i would have leftovers. Also, I added about 1/2 tsp each of paprika and ground red pepper for a little spicy kick. I simmered it, uncovered, over a low heat for about 2 hours and it thickened perfectly. And just before it finished cooking, I added 1/2 cup shredded coconut. Those are things I did on purpose. I accidently tripled, rather than doubled, the curry powder (misread the recipe - should have worn my glasses), but it didn't hurt a thing. There were no complaints of blandness! It was so easy and my family loved it. The vote was unanimous, this one will make a return appearance at our table.
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18 users found this review helpful

Strawberry Torte

Reviewed: Jun. 9, 2011
I made this for a dinner party and it was beautiful. Because I'm on a special diet, I used fat free cream cheese, fat free Cool Whip, and Splenda instead of sugar. It was delicious and came together perfectly. A big hit! Thanks for a easy, tasty, and visually stunning recipe.
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2 users found this review helpful

Roast Chicken with Rosemary

Reviewed: Aug. 30, 2009
A big hit at my house! I stuffed my bird as full as I could get it with lemons, onions, garlic, rosemary, kosher salt, and freshly grated black pepper. Then I rubbed it down with mixture of olive oil, lemon juice reserved from the lemon halves stuffed inside the bird, minced garlic, and rosemary. I placed the chicken breast down on a rack in the baking dish, lightly sprinkled kosher salt over the outside, and surrounded it with baby carrots, cubed red potatoes (skins on) and sliced onions. I poured a can of chicken broth over the vegetables, put it in the oven, baked it covered until the internal temp reached 160. Then I uncovered it and baked it until the skin was light brown and crispy and the internal temp was near 170. Let it sit for 15 minutes (temp reaches 170 while sitting), and it was ready to serve. I served this with long grain brown rice. The liquid around the veggies is very thin, broth-like but the flavor is exellent and worked really well with the brown rice. It could be thickened into a gravy or sauce, but I left it thin for fewer fats and carbs. The meat was incredibly juicy and flavorful. My husband raved! A side of baked apples was a great sweet-but-not-too-sweet complement to the savory flavor of the chicken and veggies. Thanks for this great recipe!
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1 user found this review helpful

Strawberry Cream Cheese Cobbler

Reviewed: Dec. 30, 2013
I made this yesterday for dessert and it didn't make it through the night. My family gobbled it right up! It was super easy and absolutely delicious. The only thing I did differently was use a whole 8 oz. container of spreadable cream cheese. I didn't have the block type and we really love cream cheese. I wasn't sure the softer, spreadable cheese would work, but it did. Great recipe! I will make this again. Thanks for sharing!
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14 users found this review helpful

Corn and Crab Bisque

Reviewed: Jan. 31, 2008
Woderful! I used 2 cans of corn and heavy cream instead of half and half because that's what I had available. Turned out perfect, plenty thick enough. My family loved it too much...no leftovers for later!
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1 user found this review helpful

My Crab Cakes

Reviewed: Jul. 19, 2011
I had some left over dungeness crab (boiled in Louisiana crab boil seasonings), so I used that instead of canned crabmeat and omitted the Old Bay and the extra salt. Otherwise, I followed the recipe to the letter. My husband gobbled it up. Great stuff! Best crab cakes ever! Thanks for such an excellent recipe.
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3 users found this review helpful

Skillet Pork Chops with Potatoes and Onion

Reviewed: Nov. 29, 2007
A definite keeper. This was a robust, hearty, and filling dish that my family, all guys except me, really enjoyed. I especially liked how tender the pork turned out. I used all the specified ingredients, but made minor changes in the cooking method. I seasoned the flour with salt and pepper before coating the chops and did not need to add either to the broth. To speed things along and assure everything cooked evenly, I placed the sliced potatoes in just enough water to cover them and microwaved them until they were tender-crisp. I also removed the pork chops after they were browned and sauteed the onions in the remaining oil until they were tender-crisp. I layered the onions on the bottom, then the chops, covered with parmesan cheese, then the potatoes. I reserved the water I used to microwave the potatoes and mixed in the boullion (granules instead of cubes) and lemon juice. Using the reserved water preserved the potato starch and helped thicken the gravy. Once I brought everything to a boil, I turned down the heat to the lowest setting (to avoid burning the onions on bottom), covered the pan, and let it simmer till the potatoes fully cooked. Served over white rice with a side dish of brussel sprouts. My guys all gave it 5 stars!
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2 users found this review helpful

Spicy Pork Tenderloin

Reviewed: Oct. 25, 2010
Hubby and I gave this an enthusiastic 5 stars. This was yummy and so easy. The only changes I made were to add 1 tsp of garlic powder (just 'cause I like garlic) and to bake it, wrapped tightly in foil, at 350 degrees until it was done. It came out tender and juicy and the "gravy," as my husband called the rub-seasoned drippings, made a fabulous au jus. Thanks for the great recipe!
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10 users found this review helpful

Cafeteria Carrot Souffle

Reviewed: Oct. 10, 2011
Normally, I don't care for carrots. However, I thought I'd try one more time to find an acceptable way to include them in my diet. This recipe rocks! My husband and I just gobbled it up. I have dietary restrictions, so I used 1/4 cup light margarine instead of 1/2 cup butter, 1/4 cup sugar, and 1/4 cup Splenda. I also added 1 tablespoon of pumpkin pie spice (just 'cause I like the taste of it). Thank you for making carrots delicious!
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3 users found this review helpful

Old Fashioned Rice Pudding

Reviewed: Nov. 14, 2007
I've made this many times and it's always a hit. Fast, easy, tasty. We love it!
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0 users found this review helpful

Easy Salsa Meatloaf

Reviewed: Oct. 10, 2011
I baked a one pound meatloaf using this recipe just for my husband and me. There were no leftovers! Hubby couldn't stop eating it and he's not a big turkey fan. I didn't have any salsa, so I substituted a can of Rotel tomatoes and an 8 ounce can of tomato sauce. I doubled the recipe and put one meatloaf in the freezer to bake another day. I also whipped up the topping found in the Turkey Veggie Meatloaf Cups recipe to go over the top and it added the perfect zing. The meatloaf was juicy and delicious. This one's a keeper. Thanks!
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5 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Sep. 1, 2007
Yummy, yummy, yummy! I followed the directions exactly except I left out the cornstarch. It was thick enough for us without it, and some of the other reviewers had had problems with their sauces clumping after adding the cornstarch. I didn't want to risk it. My husband ate until he hurt himself, LOL.
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0 users found this review helpful

Roasted Pork Loin

Reviewed: Sep. 1, 2007
This was divine! From the wonderful aroma as it baked to the very last bite, my husband raved about it. Instead of stuffing with the herbs and adding the wine to the drippings after the roast was cooked, I combined all the ingredients and marinated the meat in them for about 3 hours. Then I wrapped it all tightly and baked to 160F. (My roast had a pop up timer that just happened to pop up at exactly 160F, but I checked just to be sure.) It was tender, juicy, and oh so tasty. The drippings were excellent over garlic mashed potatoes. Can't wait to make it again!
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3 users found this review helpful

Sugar Cookie Icing

Reviewed: Dec. 30, 2013
My 14-year-old granddaughter and I used this to glaze a batch of sugar cookies. We split it into four bowls and added a few drops of grocery store food color to each bowl and it worked perfectly, I found 2 tsp. of milk to be far too little to get this to a spreadable consistency, but I kept adding and stirring a little at a time until I got it the way I wanted. We used small craft brushes and painted it on. It went on smoothly and dried hard. My granddaughter, who is a very picky eater, LOVED the flavor. A big win all the way around. Thanks for the excellent recipe!
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Tangy Cucumber and Avocado Salad

Reviewed: Sep. 17, 2009
What a refeshing treat! I only had one avocado so I diced a large tomato into the salad to stretch it. It tasted great and gave the dish a beautiful color, too. Also, I couldn't get fresh cilantro so I used fresh italian parsley. Forgot to add the garlic, but it was still fabulous without it. I'll be sure to add it next time, since we love garlic. My husband loved it, and he's not much of a salad eater. Thanks for a great recipe! I'm sure to make this one again and again.
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Creamy Rice Pudding

Reviewed: Nov. 14, 2007
I've made this recipe many times and the whole family loves it. Fast, easy and delicious!
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Yellow Squash Casserole

Reviewed: Jun. 3, 2011
Yum! I love the versatility of this recipe. I used all low fat or fat free products (except the cheese, because I only had regular) and egg whites instead of whole eggs. I also added a little garlic powder, just 'cause we like it, and zucchini fresh from my garden. It turned out great! Thanks for such an easy and tasty recipe.
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Cheeseburger Meatloaf

Reviewed: Dec. 30, 2013
This is a good basic recipe, but there is plenty of room for jazzing it up. Next time I will add sweet pepper, garlic, and a few other spices. I didn't have any problem making the jelly roll. Once I had the meat spread out on the wax paper and the cheese spread over the meat, I slipped one hand under the wax paper and used the paper to help me roll the meat. As it began rolling, I peeled back the paper until the meat was all rolled up. Then I pinched the outer edges closed and smoothed over the end of the roll so it wouldn't separate during baking. Because some people mentioned having problems with too much grease, I placed my rolled up loaf on a piece of foil which I had spread over a baking rack. I put the rack in my pan and used a fork to poke drain holes in the foil. All the fat drained into the pan and away from the loaf. I used a meat thermometer and baked it to 155 degrees and then let it sit for 15 minutes. It reached 160 degrees as it sat. After 15 minutes, it sliced perfectly. My husband loved it. I will definitely make it again. Thanks for a great recipe!
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1 user found this review helpful

Baked Lemon Chicken with Mushroom Sauce

Reviewed: Sep. 17, 2009
Loved this recipe, but made a few changes. 1) Pan browned the chicken in olive oil. 2) I found the sauce a little bland, so I added salt, pepper, garlic powder, and dried rosemary to taste (I'm a freak for rosemary). It was perfect. My husband raved. 3) Once the chicken browned, I squeezed 1/2 of a large lemon over it and covered it with slices cut from the other half. I tossed in some fresh asparagus, sprinkled a little kosher salt over it, covered it and steamed the asparagus. Lip smacking good! Thanks for a great recipe.
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2 users found this review helpful

Pirates' Pork Chops

Reviewed: Nov. 14, 2007
Pretty tasty! I used honey instead of golden syrup, but otherwise stuck to the recipe as written. My family (all guys except me) gobbled it up. Can't ask for more than that! Will definitely make again.
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Displaying results 1-20 (of 25) reviews
 
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