ELISAW Recipe Reviews (Pg. 1) - Allrecipes.com (1062891)

Grandma's Pear Preserves

Reviewed: Nov. 21, 2008

I give this 5 stars for flavor, but 1 star for poor directions and a set failure, with an average of 3 stars. If there is a next time I make this I will follow the directions given on the pectin product with the following changes to give it this recipe's spicyness and nice touch of brown sugar: 4 cups chopped pears, 2 tbs. fresh lemon juice, 1 package pectin (which happens to be only 1.75 oz.), 4 1/2 cups white sugar, 1/2 cup brown sugar (just substituting 1/2 cup brown sugar for a total of 5 cups sugar), 1 1/4 tsp. allspice and 1 tsp. nutmeg (I can't believe I'm saying this since I adore spices, but there was WAY too much allspice in this recipe). Notice I would not add water, I believe this is why this recipe fails at setting. The recipe on the pectin box does not include water since the pears break down and basically melt anyway. Do step one as listed here, step two would exclude the water and I would simmer uncovered to let any extra liquid evaporate. I would add both sugars and the spices once the pear, lemon juice and pectin mixture comes to a rolling boil. Return to a rolling boil for a minute then can as step 4 states. I have made numerous jam, preserve, jelly, and canning recipes in general and this one was just poorly written. Try it with the above recommendations and I'm sure it will set and be as it should. It is delicious, but syrupy instead of gelled. I'm hoping to use what I have to make the pear preserves cake on this site and I would love to try i

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20 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 24, 2007

I originally found this recipe on another website, but this is same and it's the BEST roast chicken recipe. I just multiply the spices by 1 1/2 so there are plenty to rub on the chicken. And, I cut down on the cayenne and black pepper so the kids will be more willing to eat it (too spicy otherwise). This is so juicy and flavorful my family would choose this recipe for roast chicken almost every time (our next favorite is chef Thomas Keller's 'Simple Roast Chicken' on epicurious.com). It's also very easy and makes your house smell wonderful all day.

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5 users found this review helpful

White Chili with Ground Turkey

Reviewed: Oct. 24, 2007

We love this twist on chili. The only thing I change about this is cutting down on the chicken broth to 2 cups. Otherwise, it's too soupy and not thick like I think chili should be. Even the kids like this one and it's great topped with a dollop of sour cream!

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3 users found this review helpful

Nana's Southern Pickled Peaches

Reviewed: Sep. 14, 2007

My husband and I made these last night with 16 pounds of peaches. My parents have fruit trees, so I needed to find a way to easily use up a lot of peaches and we've already made peach preserves, so this was it. I've never had pickled peaches, but these are excellent. Just the right amount of spice, but we wound up with a lot of extra liquid when putting these in the jars, which I prefer to not enough any day! My four year old daughter had 3 peaches this morning when I was just trying them to see how they tasted. Thanks for a great recipe, I'm sure we'll make this next time there is another bumper crop of peaches. 2008 Update: Our peach tree produced a record crop this year and I made these with a friend. We used over 100 pounds of peaches for this recipe and are excited about our stash.(and tired too! :)) For each 4 pounds of peaches you can plan on getting about 4 pints (2 quarts). We multiplied the fruit by 5 for every batch we made (20 pounds) and only multiplied the syrup by 4 and still had plenty of liquid for canning. Again, an excellent recipe--especially if you have a lot of peaches you need to use up.

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58 users found this review helpful

Zucchini Pie II

Reviewed: Aug. 12, 2007

This tastes just like apple pie! I tried skipping cooking the zucchini as another rater mentioned, but I will definitely cook them next time to get the texture right. I also used a crumb topping from another recipe and it turned out great. We'll be using this often since I have so many zucchini from my garden this year. And, I'm guessing I can put the pie together and freeze it to bake later, so I'll try that next. Thanks for a great recipe that uses a lot of zucchini!

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36 users found this review helpful

Texas Pork Ribs

Reviewed: Aug. 9, 2007

These are so tender and delicious! I cut the black pepper and cayenne pepper back by half because I want the kids to be able to eat it too (it's pretty spicy otherwise). I just use bottled BBQ sauce, so this is as easy as it gets for such rave reviews. My dad even loved these, which is a huge compliment. Thanks for the GREAT recipe. Lately I've been rubbing these down with liquid smoke before I use the dry rub and leave overnight. This really makes them even better since I don't use the wood chips when I grill them.

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5 users found this review helpful

Bourbon Pecan Chicken

Reviewed: Aug. 9, 2007

This is fantastic! I've tried using less butter in the sauce, and cutting it in half is too much, so using 3/4 of what is called for is perfect. Definitely serve with the green onions--I can't imagine this without them. This is my husband's preferred chicken recipe now. Even the kids like it (without the green onions for one and without the green onions and sauce for the other).

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1 user found this review helpful

Apple Crisp II

Reviewed: Oct. 3, 2006

We were very dissapointed in this recipe. My husband said it should be called apple 'mushy', not apple crisp and I agree. I'll stick to my standard apple crisp recipe.

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2 users found this review helpful

Cola Chicken

Reviewed: Jul. 20, 2006

This was good but it was missing something-maybe I'll try the onions and garlic another rater added. It also had an unappealing smell as others have said, so I'll use the other suggestion of cooking it in the crockpot outside. The liquid did not reduce to a sauce when it should have, so I increased the temperature and cooked it for another 30 minutes to get the desired thickness. A good (and EASY) starter recipe!

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3 users found this review helpful

Pani Popo (Hawaiian Coconut Bread)

Reviewed: Jan. 31, 2006

We really enjoyed this sweet (but not too sweet to serve with dinner) roll recipe. One thing in the recipe that was confusing though-it calls for a 12 oz. bag of frozen bread dough rolls. I couldn't find this size at the grocery store, so I bought a 48 oz. bag and weighed 12 oz. on my kitchen scale to prepare the recipe. Well, 12 oz. is just 6 rolls. They were swimming in the coconut mixture. I will be sure to use 12 rolls next time despite what the recipe calls for. Thanks for a great recipe!

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10 users found this review helpful

Chinese Roasted Chicken

Reviewed: Jan. 31, 2006

This recipe was very dissapointing for both my husband and myself. The flavor was strange and not at all what I expected. So, I will not be making this again.

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7 users found this review helpful

Chicken Alfredo Pizza

Reviewed: Jan. 17, 2006

My family was not greatly impressed by this recipe. If I were to make this again, it would be with some drastic changes: the crust is to cakey and the alfredo sauce tastes like bottled sauce. Finding a recipe for a crispier crust and using the recipe from this site for 'To die for Fettucine alfredo' sauce would definitely make this better. Sorry

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5 users found this review helpful

Garlic Chicken

Reviewed: Jan. 17, 2006

It is a rare recipe that finds you spending such little time in the kitchen with such fabulous results. This is tender and delicious as is-thanks for sharing, Carol!

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1 user found this review helpful

Supreme Apple Butter

Reviewed: Oct. 13, 2005

This apple butter is amazing! I multiplied the recipe by 7, making 21 jars to give as Christmas gifts-I was peeling, chopping and cooking ALL day! The aroma in my house was incredible-my husband said he was hit by a 'wave of apple heaven' when he walked in from work. The only complaint we have is the cost of the apple brandy. To make 21 jars we spent $40 on brandy- it's great apple butter, but maybe I'll use 1/2 and 1/2 cider and brandy next time to cut our cost. I also changed the spice amounts- I reduced the ginger to 3/4 tsp., upped the amount of cinnamon to 1 1/2 tsp., kept the cloves the same, and added 1/4 tsp. nutmeg and two pinches of cardamom per recipe. Lastly, I chopped my apples coarsely, and think next time I'll chop them finer-or when the recipe says 'cooked until easily mashed' I'll mash them-the recipe wasn't specific about that. Thankfully, I had my boat motor (hand blender), and I just pureed it when it was all done cooking. Great recipe, thanks for sharing!

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93 users found this review helpful

Ginger Veggie Stir-Fry

Reviewed: Jul. 19, 2005

This is a great stir fry-it has a light sauce and a great balance of flavors. We'll be using this often in our home-Thanks!

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3 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Mar. 15, 2005

We love this recipe! I agree with other posters that doubling the marinade is a must if you want sauce with your rice. I just lay the fish over the cooked rice and pour the cooked sauce over the whole thing-Yum! This was really good with some stir fried veggies on the side too.

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1 user found this review helpful

Hoagie Bake

Reviewed: Feb. 22, 2005

We tried this the other night and no one liked it at all (myself or my two kids) except my husband who thought it was ok. It was too greasy and not a good kind of greasy like another person posted. This was a total waste of very expensive meats and cheeses. I won't be making this again.

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2 users found this review helpful

Apple Cake in a Jar

Reviewed: Sep. 28, 2004

I made about 30 of these a few years ago as Christmas gifts, and they were awesome. My parents have 3 apple trees so I'm always trying to find different ways to use the many apples they always give me. It's wonderful they can store for a year-I might be making these again just for us this year and storing them for our use. These are absolutely wonderful served warm with ice cream. Yum! Thanks a lot Julie! BTW, I did sterilize the jars before filling and baking them. Once baked, they sealed well and we had no issues whatsoever when we ate some 4 months later.

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127 users found this review helpful

Caramel Peanut Fudge

Reviewed: Jan. 31, 2002

This fudge is delicious! Just a few notes to help save time: A 7 oz. jar of marshmallow creme is 1 1/2 cups, and I microwaved the carmel and cream in a microwave safe bowl with great results. Just be sure to heat it on medium heat and stir frequently until melted and smooth. I must agree that the carmel does ooze out of the rest of the layers-I'll try the mini muffin cups. Also, I thought the top and bottom layers tasted too much like butterscotch-I'll omit the butterscotch chips next time and substitute additional milk choc. chips.

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37 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Oct. 11, 2001

We had guests over for dinner the first time I made this salad, and I wound up sending my copy of this recipe home with them. Everyone loved it-and my husband proclaimed this his new favorite salad. It was very easy to make because I just used a pre-washed and dried bag of baby spinach. The kids were hesitant to try this, so we didn't force it-the adults just finished it!

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2 users found this review helpful