ellie Recipe Reviews (Pg. 1) - Allrecipes.com (10598847)

cook's profile

ellie

Reviews

Photos

Recipes

Menus

 
View All Reviews Learn more

Grandmother's Pound Cake II

Reviewed: Nov. 15, 2011
Perfect! I looked at over 30 pound cake recipes, but being a purist, chose this- so glad I did. Lovely crumb, texture and flavor spot on. I halved the recipe (no room in freezer after huge meat sale) and baked it in a bundt pan- it came out perfectly. Do cream the living daylights out of the butter and sugar, and beat for 2 minutes after adding each room temperature egg. Next time I'll experiment with different additions (vanilla, lemon, etc.) but my family LOVED it. Served it with strawberries and whipped heavy cream- Yumm-o. Not only are the possible additions endless, ways to serve, also. Chocolate, fruit, frostings...thanks for the quintessential pound cake recipe!
Was this review helpful? [ YES ]
15 users found this review helpful

Creamy Rice Pudding

Reviewed: Nov. 13, 2011
This has to be the ultimate! My hubby loves rice pudding, but I've always made it as a baked custard, as did his family. Never again! I did, of course, make a couple of changes. I noticed right away it's basically vanilla pudding with rice and raisins, so... First, for those of you who are new to making pudding, start with room temp eggs. If you don't have time to set them out, place them in a bowl of really hot tap water for about 15 minutes. Room temp will help keep them from cooking improperly later. I did begin with all the milk- and I used half whole milk, half heavy cream. Yeah- but it's worth it- it's dessert, people! :) I also added 2/3 of the rice and raisins, just personal preference. I also doubled the eggs- like my vanilla pudding recipe. Just so you know it works fine. Remember, your cooking time begins with hot ingredients. And you MUST temper the eggs. This means to a bowl containing the beaten eggs, add s-l-o-w-l-y about 1/4 cup of your hot mixture, beating constantly. Then add the egg mix to your pan slowly beating constantly. This will prevent the "scrambled egg"problem. I also threw in some good cinnamon with the vanilla and butter. (sorry- didn't measure.) Next time I'll add the sugar half at a time and taste. Just a bit sweet for my taste, but still soooo good! Thanks so much, Erica and Erica's Mom!!
Was this review helpful? [ YES ]
10 users found this review helpful

Parmesan Spinach Balls

Reviewed: Dec. 25, 2011
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!!
Was this review helpful? [ YES ]
4 users found this review helpful

Farmer's Strata

Reviewed: Nov. 14, 2011
Delicious! Next time I'll definitely add broccoli or asparagus. Could sub sausage and add peppers...the variations are endless. Hubby loved that this had "real" potatoes. I had leftover baked, and they were perfect. Can't believe I never made a strata before. I certainly will again- Oh- and I only soaked it for 30 minutes or so- my family tends not to like wet bread. Thanks for a great recipe!
Was this review helpful? [ YES ]
4 users found this review helpful

Christmas Brunch Casserole

Reviewed: Dec. 25, 2011
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!
Was this review helpful? [ YES ]
3 users found this review helpful

Easy Apple Strudel

Reviewed: Dec. 12, 2011
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!
Was this review helpful? [ YES ]
3 users found this review helpful

Pie Crust I

Reviewed: Dec. 6, 2011
My mom's crust recipe, and Gram's before her. Of course, Gram used lard, and you can too, if you want the ultimate in pie crust. :) I cheat and use my electric mixer rather then a pastry blender- it's faster and easier- just blend on a low speed till the mixture resembles...corn meal? Sort of like that. It only takes a minute or so. This recipe really should make enough for 2 crusts, but if you're using deep dishes, you may want to add a third to it- 3 cups flour, 1 cup shortening, etc. And definitely add your water a tablespoon at a time- different types of flour, differing humidities, and so on will all affect the amount of water needed. The less you handle it after adding water, the flakier and more tender it will be. My sister now uses half butter, half Crisco, and swears by it- I'll try that today. Happy baking!
Was this review helpful? [ YES ]
3 users found this review helpful

Bacon for the Family or a Crowd

Reviewed: Nov. 25, 2011
This is the ONLY way to cook bacon! My husband and I have been doing it this way for years, and it's such a wonderful no mess way to get crisp, delicious bacon. you can still save drippings, too. We do line the baking sheet with foil, because I'm lazy, and love throwing away the mess, giving the sheet a quick zhuzh with soapy water...voila! I do find if I want to do more than a pound, I change the foil after each pound. The only down side to this is you may find yourself cooking more bacon than ever before! Thanks for submitting such a great idea!
Was this review helpful? [ YES ]
3 users found this review helpful

Easy Alfredo Sauce I

Reviewed: Nov. 18, 2011
The perfect alfredo, whether as is or as a jumping off point! It really is luscious just the way it's written- I like that the sauce derives its flavor from the cheese, but you can certainly add garlic, and whatever else you like. I made it as written, browned some boneless chicken breasts, dropped them in the sauce to cover, and then put it all in the crock pot for 5 hours on low. served it over linguini with a big green salad and bread--my family ate everything! Thanks for a lovely recipe! I'll never use another alfredo sauce recipe!
Was this review helpful? [ YES ]
3 users found this review helpful

Golden Crescent Rolls

Reviewed: Nov. 14, 2011
A similar recipe has been made in my family for over 50 years! We use 1 cup scalded whole milk, a stick of butter, 3 eggs, and 41/2 C flour.The milk just makes a richer bread. I also divide the dough into thirds, and get 36 rolls. My kiddos love these with an orange glaze- mix OJ concentrate (never drinkable OJ) with powdered sugar- voila! Nice breakfast treat, or serve plain for dinner. Soo good, and pretty easy and foolproof, even for the beginner.
Was this review helpful? [ YES ]
2 users found this review helpful

Pumpkin Spice Bread

Reviewed: Nov. 14, 2011
I should have known this was TOH! The recipe has been used in my family for over 30 years. My sisters and I all make it- (4 of us) regularly. I do use half AP flour and half white whole wheat flour. It adds a nice texture without the heaviness of regular whole wheat flour. My recipe also calls for 2/3 C. water, but I think the whole wheat flour compensates for it. I bake it in a 9x13 pan, and it's always done in the center. Otherwise, don't change a thing, unless you want to feel more healthy about it!(it is a lot of oil- I use olive) This is a staple at our Thanksgiving table, along with cornbread and yeast crescent rolls. (big bread family, love the leftovers!) Kiddos love this for breakfast. Great post!!
Was this review helpful? [ YES ]
1 user found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States