ellie Profile - Allrecipes.com (10598847)

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Home Town: Pleasant Valley, New York, USA
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Member Since: Mar. 2008
Cooking Level: Expert
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Recipe Reviews 9 reviews
Parmesan Spinach Balls
I just took these out of the oven and they're disappearing so fast I took time to post a review now. I took other reviewers suggestions and modified the recipe a bit: used parmesan, freshly grated, and mozarella. I used all of the frozen spinach, but left it a bit damp. I decreased the bread crumbs to 1 1/2 cups. My Italian crumbs were locally made Panko, and they're really garlicky, so I used a cup of those and a half cup plain. Used just 1/2 (large) onion, since the bread crumbs are so highly flavored. No salt, because good parmesan is quite salty. I'll find out soon how they are with the marinara--can't stop eating them long enough to heat it up! Another "goldilocks" recipe- not too dry, or too wet, at least the way I made them. :) Thanks, other reviewers, and thanks so much, tish!!

4 users found this review helpful
Reviewed On: Dec. 25, 2011
Christmas Brunch Casserole
Delicious!! I made some strata from this site at Thanksgiving. This recipe was preferred by every member of my family! We don't like spicy food, especially for breakfast, and since the potatoes I used were already somewhat spiced I sprinkled onion powder on the hash browns and omitted the onion. Added a box of Jones precooked breakfast sausage chopped with the bacon. Took other suggestions and used 8 extra large eggs, but just 1 cup of milk. I put 1/4 cup of the cheese in with the eggs, and put the rest on top 20 minutes before taking the dish out of the oven. It wasn't too wet, or too dry- what we call a "goldilocks" meal. Served with fruit salad and a sour cream coffee cake. Yum! I didn't get a chance to put this in the frig the night before, so cooking time was about 40 minutes. Wow, wow, wow- this is one my husband said to put in my recipe file- high praise, indeed! Even my picky teenage daughters loved it. Thanks so much for posting this delightful, easy recipe!

3 users found this review helpful
Reviewed On: Dec. 25, 2011
Easy Apple Strudel
Thank you so much for this dleicious and EASY recipe! And thanks, also, to all who reviewed and gave such great suggestions! Per other reviewers, I planned ahead of time to make two, which was great as that's how many puff pastries come in a PF box. :) I also used half the brown sugar and added 1 t. vietnamese cinnamon, 2 T instant tapioca, and 1 t. good vanilla to the apples. The cinnamon is pretty strong and I didn't want to overdo it, but next time I'll add 1 1/2 t, maybe even two! I met the two halves of pastry dough in the middle (on top) and it worked out really well. I recommend doing it that way. With the tapioca I had no leakage at all. My apples were getting a bit soft, so I didn't pre-cook them, but it came out perfectly. Oh- and I forgot some were supposed to be grated, but it made no difference as far as I know. I did cut 3 or 4 slits in the top to vent. I also topped it with cinnamon and sugar, which I won't try next time as the high heat of the oven burned the sugar a bit. Totally my fault. I can see gow a glaze would be delish on thses. I will make these again and again- so glad you posted this recipe!

3 users found this review helpful
Reviewed On: Dec. 12, 2011

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