elttaes Recipe Reviews (Pg. 1) - Allrecipes.com (10466490)

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E-Z Drop Biscuits

Reviewed: Apr. 16, 2013
This is certainly a good base recipe but I did tweak it a little bit. Like others have said, this recipe actually works without the cream of tartar. I've baked them with and without the cream of tartar and both times worked. Secondly, they're kind of bland as is. In most recipes, 2 cups of flour call for 1/2 teaspoon of salt so I increased that ingredient by doubling the 1/4 teaspoon the recipe calls for. I did decide to turn mine into more dessert-like biscuits so I swapped the 2 teaspoons of white sugar for 2 tablespoons of brown sugar. I also added a teaspoon of vanilla into the melted butter/milk mixture. I served them with sweetened strawberries (old fashioned strawberry shortcake style) and they were awesome!
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Roasted Brussels Sprouts

Reviewed: Nov. 3, 2011
Absolutely delicious! I made them as they were the first time and ended up really, really liking them. The caramelization on the outside made these addictive! The second time around, I did a couple of things differently. I blanched them in hot water before shocking them in ice water. Then I halved them so there's more surface area for them to get more caramelization. Not only til then did I coat them in the olive oil, salt and pepper. I only had to broil them in the oven at 425 F for about 10-12 more mins after that and they were perfect. Also, while they are delicious as they are, they're also delicious with a drizzling of balsamic reduction. So yummy!
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4 users found this review helpful

Scott Ure's Clams And Garlic

Reviewed: Jun. 6, 2011
Wow, these are restaurant quality as they are! They really allow the clam flavor to be the star. Yum. However, what made them even better were a few changes... I sauteed a 1/2 cup of chopped yellow onions with the garlic and it gave the tad of sweetness it needed. I also added 1/2 cup of clam juice after reducing the wine, 1/4 teaspoon of red pepper flakes (or more for an extra kick) and garnished it with the chopped parsley AND the zest of one lemon. My family ate it with freshly baked french bread and it was heavenly. Thanks for this recipe!
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1 user found this review helpful

Filipino Beef Steak

Reviewed: May 22, 2011
You need a lot more marinade than is called for considering it also calls for 4 lbs of meat but it is a great recipe. This also works really well with sliced up pork butt.
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6 users found this review helpful

Pupusas de Queso (Cheese-Stuffed Tortillas)

Reviewed: May 22, 2011
This gave me the idea for the base of what a pupusa is but the proportions don't work and the technique leaves you with a too-thick pupusa that doesn't cook all the way through without burning (especially given that the preferred stove setting is "medium high heat"). The first time I tried this recipe, the dough was just too dry -- it kept cracking when I rolled it out and couldn't hold its shape. It also burnt when I tried to cook it due, in great part, to its dryness. I made some changes that made it work a lot better. I added almost an entire cup of extra water to what is called for in the recipe. I also had to add about a quarter cup of canola oil to it to achieve a more workable consistency and to justify not having to grease the skillet. Salt brings out the flavor of food so I added 1/4 teaspoon of salt to the dough as well. As a few people have mentioned, the way to "seal" the cheese in the middle shouldn't be like making an empanada where you have to pinch edges together to seal the filling. As long as your dough is moist enough, it does work to create a disc from a golf-sized ball of dough on the palm of your hand, insert a ball of crumbled or shredded cheese in the middle (and other fillings of your choice), close the dough around the filling and flatten it down into about a half-inch thickness. These are delicious with curtido and a side of beans and rice. Mmmm.
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28 users found this review helpful

Chocolate Crinkles II

Reviewed: May 25, 2008
I've made these so many times and they always turn out! Make sure to coat them with enough powdered sugar to get them to "crinkle." Here are some suggestions: Divide the dough into two and spread it out in a plate. Put it in the freezer for 30-45 minutes. Before forming them into balls, get your hands wet so they won't stick to them. You might have to pop them back in the freezer if it's a hot day just DON'T try to handle them when they're warm because you will just be wasting your time. Also, get creative with them! I've made them with cinnamon one time and I coated them with powdered sugar mixed with cinnamon and those turned out GREAT :)
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171 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: May 25, 2008
I've made these cookies at least 20 times since I found this recipe last summer. Absolutely great! Everyone who has had them have said that they are the best chocolate chip oatmeal cookies they've EVER had! Just a few suggestions: Half the amount of salt. I'm not saying this as a matter of preference. 1 teaspoon is too much and ends up making them taste like salted cookies. The best kind of butter to use is unsalted sweet cream butter. Never make the mistake of substituting margarine for the butter or they will turn out very oily. Also, depending on how powerful your oven is, the baking time is between 10 - 12 minutes at 325 degrees -- no more, no less! If you let them stay for a minute over 12, they will not be as chewy.
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4 users found this review helpful

Easy Garlic Broiled Chicken

Reviewed: May 25, 2008
This was a great easy recipe for chicken. The amount of garlic MADE this recipe. Because I love garlic, I added a couple more tablespoons the 2nd time I made it. I don't really know what the parsley was supposed to do because I couldn't taste it. Here are some suggestions: Like a lot of other people, I bake it at 375 for about 40-45 minutes to avoid dealing with a smokey oven. Instead of using store bought minced garlic, I use fresh garlic and I grate it. Use herbes de provence in place of the parsley. I serve them with a salsa made up of diced onion, diced tomatoes and diced navel orange mixed with chopped fresh parsley and salt to taste.
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1 user found this review helpful

 
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