ejscharlotte Recipe Reviews (Pg. 1) - Allrecipes.com (10529434)

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Janet's Rich Banana Bread

Reviewed: Apr. 6, 2012
Thank you Janet - whoever you are. This is the best banana bread we've ever had! Moist beyond belief but with a nice sweet crust. One early reviewer said she creamed soft butter & sugar together, rather than the melted butter called for. I agree - creamed butter & sugar is best. Aside from that, only change I made was to add 1TBS Meyer's Dark Rum (made another banana bread recipe that called for rum & liked it). This will be my go-to banana bread recipe and I might not even share it with my friends - just keep it as my little secret!
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Roasted Rosemary Cauliflower

Reviewed: Jan. 8, 2012
Can I give this less than 1 star? It was not good. I love cauliflower, I love rosemary - won't ever make this again!! I took some reviewers suggestions and added a little garlic and that didn't even help. I was pretty sure it would cook in less that 25 min(since you can cook a whole head of cauliflower in that time) so I checked it after 12 - totally done and my pieces were a little larger than 1 inch. Rosemary brought nothing to the recipe. I'll go back to plain steamed with butter/olive oil, salt & pepper.
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Egg and Sausage Casserole

Reviewed: Dec. 10, 2011
I modified the recipe based on some other reviews. I made a smaller version in a 9x9 pan; used 5 egss, a bit of 1/2 and 1/2 and much less cheese - about a cup or cup and 1/2. I used a mix of 6 cheese Italian, mozzarella and a small amount of parmesan. I used about 1/2 tsp of oregano and it could have used a bit more. Jimmy Dean sausage crumbles made this a snap to put together. I love onions & peppers in almost any egg dish, so I sauteed some and added them. Agree the crescent rolls make this! Husband LOVED it and wants it in the regular weekend breakfast rotation.
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3 users found this review helpful

Fresh Apple Cake II

Reviewed: Nov. 3, 2011
Great recipe. Only change I made was to cut the recipe in half and bake in a 9x9 pan (there's only two of us) and I used a bit less sugar and substituted about 1/3 of it with brown sugar (wanted a more carmel flavor). Turned out wonderful and the house smells heavenly! Husband fighting urge for seconds. Try a litte whipped cream on it - Yum!
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Creme Fraiche Chicken

Reviewed: Sep. 14, 2011
Good, but missing a dimension. I incorporated many reviewers suggestions: cut up the chicken before cooking, more wine, more garlic, a bit of fresh thyme. I even added some red bell pepper for color (couldn't deal with the whiteness of this dish); still lacked something. Not sure what to do to pumch it up, but I can make "chicken stroganoff" which would be close, but more flavorful. Maybe I'm just not thrilled with creme fraiche. Probably won't make this again - at least not without lots of improvisation.
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Grilled Marinated Shrimp

Reviewed: Feb. 2, 2011
Love this recipe. Easy and always good. I usually make enough of the marinade for both the shrimp and veggies. Served this with grilled veggies on skewers - zucchini, mushrooms, onion and red pepper. A quick easy week night dish. No need to marinate for 2 hours; 30 minutes works fine
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35 users found this review helpful

Oven Pot Roast

Reviewed: Jan. 12, 2011
This is a method to make a less tender cut of beef (such as a chuck roast) more tender by slow braising (cooking in liquid). The roast is not supposed to be rare or even medium. All that said - this is a very good recipe for pot roast, one of the best I've had. Follow it and you will have a yummy roast - I recommend adding quartered potatoes and carrots during the last 30 minutes of cooking. For rare or medium rare roast beef follow a recipe for roast beef and use a good cut of meat with plenty of marbling.
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14 users found this review helpful

Caprese Salad

Reviewed: Aug. 19, 2010
This is a summer only dish and you can't mess this up; the flavors of the ingredients do it all. This is definitely a "less is more" recipe. I used 1/2 red wine vinegar, 1/2 good balsamic. Perfect. Some tips: First: use only super fresh tomatoes - homegrown is best, farmer's market heirlooms are a close second. NEVER,EVER refrigerate a tomato!!! Kills the flavor and makes the tomato mushy. Second: best tool for cutting fresh mozarella is dental floss. Glide or another non sticky brand works best - obviously avoid minted! Third: spring for fresh basil; it is always available in the supermarket. Dried is a completely different flavor - belongs in spagetti sauce where long cooking brings out its flavor.
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Baked Salmon II

Reviewed: Jun. 17, 2010
Maybe it was me, but I cut the cooking time to 20 min and my salmon was still so dry and overdone. Rule of thumb for fish is 10 min cooking for each 1 inch of fish, measured at the thickest part. I can't imagine how anyone could cook a 6 oz salmon fillet for 45 min and have it at all edible!! Was not impressed with the flavor of the marinade either. Barely noticeable on the fish. I'm not a huge salmon fan but I've had salmon that is moist, tender and flavorful - this cooking method won't produce that effect. Will keep searching for a good recipe.
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Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 13, 2010
Very easy and good. Scaled the recipe for 2, but I would add more roesmary than the 1 tsp the scaled recipe called for. Seemed to make the chicken a bit mushy, but I did marinate it for longer than recommended (it was too nice an evening on the deck to leave it to cook!) Will make again, adding a bit more rosemary and maybe some garlic. 8/7/10 update Made this again and added garlic and more rosemary. Really tasty; 4 1/2 stars. One other reviewer mentioned it lacked punch; maybe a dash of Tabasco next time. Still, a keeper and will definitely be a go-to recipe. Also made a batch of marinade just for the vegs - onion, red pepper, yellow and green zucchini and mushrooms.
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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Apr. 14, 2010
Have to agree with everyone else - 5 stars! Two thumbs, way up! Had one tenderloin so I halved the glaze recipe and still had plenty. Kept the rub amounts as is. Wrapped rubbed tenderloin in plastic wrap and refrigerated for about 4 hours. Did the tenderloin on the grill. Served with a vinaigrette slaw and boxed angel hair pasta dish. Only changes I would make: less or no sugar in rub since it just encourages burning on the grill. I think Chipotle hot sauce would be awesome in this - pork and chipotle are made for each other. Definitely will make again!
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Broiled Tilapia Parmesan

Reviewed: Mar. 11, 2010
I really expected to love this recipe. What's not to like? But I didn't. I followed other reviewers suggestions and added some panko bread crumbs and garlic powder (both of which I love), but there was some flavor that I just didn't care for. I'm wondering if it was the celery salt, a seasoning I rarely use. My husband really liked it so I'll probably try it again...and I'll leave out the celery salt and see if I like it better. I'll rate it again after the next try. 5/3/10 Made the recipe again and left out the celery salt -MUCH better. I resized the recipe for 2 servings, but used 2 TBS butter and !/4 C cheese -had some leftover but used most of the topping. I'd give it 4 stars this time
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Fresh Herbed Halibut

Reviewed: Jul. 16, 2009
Have made this twice and am amazed that such a simple recipe is so good! Only reason I didn't give it 5 stars is .... well, it's just too simple and easy!
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Easy Caramelized Onion Pork Chops

Reviewed: Oct. 22, 2008
4 or 5 stars from most reviewers? What do they usually eat - cardboard? I seasoned chops with my favorite chop rub, adopted many reviewer suggestions, such as brown chops, remove from pan, brown onions & add chops back w/ beef broth. Onions were ok, chops were dull, boring, somewhat dry. I buy high quality chops so I doubt it was the meat. Won't make this again.
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Flavorful Flounder

Reviewed: May 29, 2008
This is very tasty - however, I had a difficult time "spreading" the topping on the fish - it was too thick and ended up as dollops. I started the fish on the grill, but finished it under the broiler. Dollops of topping browned nicely but didn't spread. Next time, less mayo or maybe none, just butter. Also added panko for a nice crunch. Will make again
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12 users found this review helpful

 
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