aivilo elleon Recipe Reviews (Pg. 1) - Allrecipes.com (10826193)

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Roquefort Pear Salad

Reviewed: Nov. 27, 2014
I've made this so many times and I never need to change a single thing. I can't say that about many recipes. Seriously, don't we all change our recipes here and there? Well, not this one. No need to change a thing. Just follow the directions, and you are golden. This is now THE salad for Thanksgiving. Can't serve anything else! It's that good. And it's that special. Now, because it is for Thanksgiving, you might want to omit the avocado because it just doesn't hold up.. Pears do - just soak them in 7UP or Sprite before hand (not water, not lemon juice!) Okay, so yeah, I do change one thing each time ... I never use wax paper because putting hot nuts on that kind of is asking for trouble. The wax melts a bit, right? It's a mess. Use parchment paper. The nuts will never stick. Easy peasy.
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3 users found this review helpful

Super Duper Zucchini Muffins

Reviewed: Aug. 1, 2013
This is a nice start for a good recipe. However, it does lack a bit of flavor. First batch I made according to the recipe. Second batch had a few modifications - butter instead of shortening gave a better flavor. I added a half of a grated apple and about 3/4 cup of grated carrots. I also doubled the cinnamon, halved the nutmeg, added a bit of allspice and a tiny bit of ground cloves. So, it really becomes a different recipe, but the base of the recipe is good. I was a bit surprised at how dry and dense the batter was, but the muffins turned out moist, light and delicious. This is a recipe I will make again.
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3 users found this review helpful

Black Magic Cake

Reviewed: Jul. 27, 2013
I have made this five times now, each time the cake comes out flawless. I do coat the pan with cocoa powder instead of flour and use parchment paper on the bottom. The last time I made this I added an extra teaspoon of baking powder and a few tablespoons of Tia Maria liqueur. The cake had a deeper hint of coffee but very slight, it also rose higher, which I liked. I love icing the cake with a cream cheese frosting. This is such a moist cake that tastes amazing even a few days later. So easy to make!
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1 user found this review helpful

The Best Meatballs

Reviewed: Apr. 23, 2012
To reduce the fat significantly, I bake the meatballs at 400F until a meat thermometer comes out to 145-150F (about 30 minutes, depending on your oven). This makes less mess, less fat, and they taste yummy. I then put the cooked meatballs into the marinara sauce and simmer in a slow cooker. Also, instead of water in the meatballs, try milk instead. Last, I always use ground beef, no pork nor veal. They still come out delicious and have a bit less fat.
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10 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Mar. 12, 2012
Sorry, but this is truly lacking in flavor and is nowhere close to the true recipe and I don't understand the high ratings! Mujadarrah needs cinnamon, cumin and just a touch of garlic in order to give it flavor. Salt and pepper are important too, but without the cinnamon, cumin and garlic, it is flavorless. Further, depends on where the recipe comes from, but it really is better with bulgur wheat instead of rice. Rice makes it mushy. The lentils and bulgur give it a more firm texture. Last, to truly brown those onions, they need to be cooked longer than ten minutes. I cook mujadarrah about five or six times a year and order just about every other week at one of the hundreds Middle Eastern restaurants around our home - this recipe is nowhere close to the real thing. It's like using just salt and pepper to season tacos.
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6 users found this review helpful

Breakfast Casserole

Reviewed: Dec. 18, 2011
Again, I tried another breakfast casserole for a crowd and again I was disappointed. It just doesn't have a lot of flavor. I did leave the crust on the bread, and I did lightly bake the bread in the oven to crisp it up before I put on the other ingredients. It did not get soggy during the baking at all. I doubled the ingredients and cooked in a 9x13 pan, it took almost an hour to bake, nowhere near the 30 minutes of the original recipes. I would only make this recipe again with major modifications.
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6 users found this review helpful

Phyllo Tarts with Ricotta and Raspberries

Reviewed: Jun. 4, 2010
Very good base for a start. I made a first batch, but I wasn't entirely impressed. It was bland. With the second batch, I increased the sugar by about two tablespoons, kept the nutmeg the same, but added ground cloves and cinnamon. I also increased the orange zest to one teaspoon. Second batch was outstanding. The result was still not a very sweet filling, but flavorful, different and generally a very easy to make dessert! Beware that the recipe calls for making three inch tarts. If you are using the pre-made phyllo dough tarts by Athens, they are just over an inch in diameter. Therefore, if you double the recipe (or triple, as I did) you will have much of the batter left over. (So, I baked it into a pie - a bit different, but yummy!)
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19 users found this review helpful

Easy Alfredo Sauce I

Reviewed: Mar. 10, 2010
Simple, easy, delicious. Few points : grate your own Parmesan cheese. Often when you buy pre-grated Parmesan, there is cellulose added to prevent clumping. That cellulose inhibits proper melting ... your sauce will not turn out correctly. For those that say their sauce was grainy, this is most likely the culprit. Second, if you can buy it or do it yourself, clarify your butter. It helps incorporate the butter into the sauce much better. It is time consuming, but it makes a difference. Last, use unsalted butter, always. Salted butter should only be served on bread at the table. For cooking, you should always use unsalted butter.
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17 users found this review helpful

Dennie's Fresh Lobster Salad

Reviewed: Mar. 10, 2010
Really quite good. Surprisingly, the butter does not make the lobster oily, it simply brings out the richness of the lobster. I did add a bit of lemon juice, maybe 1 tablespoon, plus a little bit of finely chopped celery. Other than that, I followed it. It got very good reviews. Not perfect nor amazing, but really quite good.
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1 user found this review helpful

Slow Cooker Carnitas

Reviewed: Aug. 31, 2009
I haven't given 5 stars in a while ... but this recipe is fantastic. The minor changes I made did not alter the recipe so much that it is an actual new recipe, which I see so often in the comments. I doubled the spices except for the salt and the cinnamon. I cut the roast up into quarters. I added whole cloves of garlic to the broth. Last, I browned the meat after I shredded it ... took only about 20 minutes at 400F. My family all raved and asked if I would please make it again. At the end of dinner they were already arguing over who would get the leftovers to eat the next day. The cinnamon adds a little something special to the flavor, but I would not add more than the recipe calls for. I might reduce it a bit next time, but I like the uniqueness it gives to the pork.
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22 users found this review helpful

Cheesy Stuffed Shells

Reviewed: Aug. 30, 2009
This is pretty good. The spinach and the ricotta are the key ingredients ... not cottage cheese. I put in extra garlic (fresh), omitted the sausage and used homemade marinara sauce. I did not use nearly as much mozzarella cheese on top, as there really is enough inside the shells. Make sure to put sauce on the bottom of the baking dish before you put the shells in.
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2 users found this review helpful

Roasted Red Potato Salad

Reviewed: Jul. 26, 2009
I really like roasting the potatoes, this is a very nice change of pace from the typical potato salad. However, I think that it was bland overall. I made the first batch following the recipe, let it rest overnight, and I still wasn't entirely impressed. The second batch came out better, I added a touch of garlic powder, salt and pepper to the potatoes prior to roasting them, and this helped somewhat. I added onion powder to the salad as well, but it still is not nearly as wonderful as I had hoped. I am going to have to keep looking for that perfect recipe.
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1 user found this review helpful

Fatoosh

Reviewed: Apr. 27, 2009
Yum! I love Middle Eastern food, and this is one of my favorite salads. I did not deviate from the recipe at all, which is unusual for me, and this came out fantastic. This is not a recipe for everyone, if you don't like some of the ingredients, omitting them will essentially make it not a Fatoosh salad, thus it won't taste right. Yes, you have to add the Sumac to the dressing, or it will not have the flavor intended. Make sure you seed the tomatoes and the cucumbers or it gets really soggy fast. Sumac is hard to find! It will not be at a regular grocery store, gourmet places often have it. I live in metro Detroit, with an enormous Middle Eastern population, so it was a bit easier for me to find. I served this for a crowd of about 20 and I had several requests for the recipe, so I know it was a hit.
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4 users found this review helpful

Cinnamon Honey Butter

Reviewed: Mar. 11, 2009
Good, but very, very sweet. (And I love sweet!) On the second batch, I adjusted it a bit: same butter amount, 1/4 cup honey, 1/3 cup powdered sugar, 1 tsp. cinnamon. Turned out fantastic second time around.
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1 user found this review helpful

Grilled Cornish Game Hens

Reviewed: Mar. 5, 2009
My family likes very seasoned food, the stronger the better. This does not mean salty, just lots of herbs. I marinated the hens for about 20 hours, and they did come out flavorful, but not as strong as we would have liked for as long as it marinated. I will make this again, but I will increase the Worchestershire sauce next time because it is a strong flavor.
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5 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Sep. 10, 2008
Simply outstanding. The only change I made to the recipe was to reduce the amount of nuts. Other than that, I followed the recipe exactly, and it came out simply perfect. The cake turned out moist and full of flavor, it was not too dense of a cake. I will make this one again!
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2 users found this review helpful

Antipasto Pasta Salad

Reviewed: Sep. 10, 2008
I made this for a party, I was hesitant because I normally don't like pasta salads, they are usually too heavy on the dressing for me. I was pleasantly surprised by the flavor of the salad and it was easy to make. It was not dripping in dressing, which was a plus for us and it held its texture well for a couple of hours. I added more olives and less asiago cheese to the salad. It got rave reviews by everyone, and I am sure that I will make it again.
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2 users found this review helpful

Lemon Cream Cheese Frosting

Reviewed: Sep. 10, 2008
Excellent. I liked the sweetness of the frosting, it balanced the lemon cake I made quite nicely. However, one batch was not quite enough to frost an entire double layer cake, so I made a second batch. We had leftover frosting then, but that was okay. I did not add any food coloring, it did not need it.
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2 users found this review helpful

Grilled Lemon Chicken

Reviewed: Aug. 20, 2008
This is nearly identical to a recipe we got nearly twenty years ago from the Joy of Cooking and has been a staple in our home ever since. Instead of the red pepper, try a bit of thyme. Also, I like to marinate overnight for a lot of flavor. The mustard is a must.
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2 users found this review helpful

Spicy Italian Salad

Reviewed: Sep. 2, 2007
Eh, it was good, but not fabulous. There was nothing spicy about it, and frankly, it was kind of a disappointment. I made this salad for a large group of people but only one person commented on the salad, so I know that it was not a hit. I added the artichoke hearts, as well as some roasted red peppers and garbanzo beans to the salad along with everything else in the recipe. I don't think it really mattered what I added to the salad itself, it was the dressing that just wasn't anything special. It was almost identical to the dressing that I make on a regular basis. I even added extra garlic, some pepper, but it still didn't wow me or anyone else. Oh well.
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3 users found this review helpful

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