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Fried Cabbage with Bacon, Onion, and Garlic

Reviewed: Jan. 1, 2011
This was excellent. I served it with ham, potato salad and black-eyed peas on New Year's Day. I didn't use all of the onion called for, nor did I use onion powder (didn't have it). Like other reviewers, I cut the salt back (to 1tsp). Only a small dish left, and I intend to eat that as a snack later!
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8 users found this review helpful

Chocolate Chip Breakfast Cookies

Reviewed: Jul. 17, 2010
These are so good! I had to sub ap flour for the whole wheat, as that is not something I keep on hand. I also made them a little smaller - so I got a yield of 18. They are fabulous.
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8 users found this review helpful
Photo by elt

Robin's Nests

Reviewed: Apr. 3, 2010
I made these for Easter. They turned out super cute and are fairly good as far as taste. The only substitution I made was pecans vs walnuts. The cookie is a pecan sandy type texture. The fondant eggs are actually very good - they taste like frosting - and add sweetness and temper the dryness of the cookie. I had been very tempted to use jelly beans or other egg shaped candies for the eggs and I'm very glad I didn't! The fondant eggs were easy to make and were a perfect compliment to the cookie.
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8 users found this review helpful

Golden Pork Chops

Reviewed: Apr. 24, 2010
Very good, comforting meal when served with homemade mashed potatoes and lima beans. I made several changes due to other reviews and personal taste. Per other reviewers, I sauted the onion and mushrooms w/ garlic in butter before mixing with the soup. I also found it necessary to add a little milk to thin. Then lightly browned the pork chops on each side before adding to the baking pan. Finally, I reduced the baking time to accomodate my thinner pork chops.
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7 users found this review helpful
Photo by elt

Mimi's Smoked Salmon Chowder

Reviewed: Jan. 10, 2010
This is fabulous. I followed the recipe to the letter. I couldn't believe it was low calorie, so I added it all back up myself. I was pleasantly surprised at how spicy it is. If you don't like yours spicy, you may want to reduce the paprika and hot sauce. It is wonderful as is, but I think it would also be a great base to try with grilled chicken or other meats also. Then my husband could eat it too!
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7 users found this review helpful

Ginger Steak

Reviewed: Dec. 18, 2006
One of my husband's new favorite meals. Prepared according to directions. Made a second batch of the spices for dipping.
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6 users found this review helpful

Hanky Pankies

Reviewed: Aug. 18, 2007
Great for holidays, football games, birthday parties.
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5 users found this review helpful

Morning Glory Muffins I

Reviewed: May 27, 2010
Wow! I love these. I was looking for a way to use up some carrots. I made the following alterations: used all white flour (b/c that's all I had), reduced sugar to 1 cup, used 2 whole eggs (instead of 1 egg + 2 whites), subbed applesauce for apple butter, omitted walnuts. Still giving 5 stars, b/c my revisions were due to availability and personal preference. The recipe, I'm sure is OUTSTANDING as written.
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4 users found this review helpful
Photo by elt

Mrs. Sigg's Peanut Butter Cookies

Reviewed: Oct. 17, 2009
These were very easy to make and turned out wonderfully. I did substitute another 1/2 cup butter, softened for the butter flavored shortening because I didn't have any. They were great. I cooked mine for 8.5 minutes per batch.
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4 users found this review helpful
Photo by elt

Iced Pumpkin Cookies

Reviewed: Oct. 10, 2009
UPDATE: Changed my rating from 4* to 5*. I made these again with canned pumpkin. These cookies turn out terrific. A little sticky to work with, but very easy and quite YUMMY. I baked for 18 minutes - perfect. Yielded 4 dozen cookies. I will definitely be making them again. ORIGINAL: Not sure if my four star rating is fair - you decide. The flavor and end results were great, but I had a little bit of trouble. I substituted fresh pumpkin (pureed) for the canned and cooked for 14 minutes. I cooled completely and stored to frost the next day. When I took them back out in the morning, the bottom of each layer of cookies had stuck to the top of the layer beneath it. I cleaned them up the best I could, frosted them, tben put them back in the oven at 300 for 10 minutes. After cooling (again), they were much sturdier, although still cake-like and moist. When I stored them the second time, I separated each layer with wax paper (duh). It appears that using fresh pumpkin puree made the dough a little softer. It is not as dense as the canned. Nevertheless, they are VERY good now.
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4 users found this review helpful

Mexican Wedding Cookies

Reviewed: Jun. 5, 2009
I was very happy with this recipe. I only made one change - I substituted pecans for the almonds due to availability. I coated the cookies with powdered sugar by tossing them in a zip top bag, which cut down on the mess. I coated some while warm and some after they had cooled completely. I prefer waiting until they cool. True - not as much sugar sticks to the cookie, but it they turn out a little sticky if you coat them when they are warm. Thank you for a great recipe. I can't wait to get up in the morning and have one - or five - with my coffee.
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4 users found this review helpful

Southwestern Haystacks

Reviewed: Oct. 24, 2006
We changed a bit as follows: browned 2lbs ground beef with 1/2 cup of chopped onion. Added the corn, 1 can black beans, 1 can rotel, and garlic powder. We then used Mexican-style shredded cheese for more flavor. Also, we reduced the pasta to 6 ounces. It was great. We ate it two nights in a row, then I took the rest to work for lunch.
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4 users found this review helpful

Buttermilk Pie III

Reviewed: Nov. 23, 2010
I had never made a buttermilk pie before, and this was a very easy recipe to follow. I didn't make any alterations (okay, a tiny bit more vanilla). Prepared in a 9" pie crust. I held a little bit of the filling out, b/c I thought it would overflow. Next time I'll put it all in. It would have been fine. The pie went fast and people were scraping the crumbs out of the bottom of the pie pan. I'm making another for Thanksgiving with our family.
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3 users found this review helpful

Farmer's Market Vegetarian Quesadillas

Reviewed: Jul. 20, 2010
I loved these! I used green bell peppers, zucchini, squash and onions out of my garden and sauteed with mushrooms in butter and soy sauce. Outstanding!
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3 users found this review helpful
Photo by elt

Sugar Cookie Icing

Reviewed: Mar. 15, 2010
This was my first time making icing to decorate with. I had to add extra milk and corn syrup, but eventually got the hang of it!
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3 users found this review helpful

Famous Butter Chicken

Reviewed: Jul. 13, 2008
We really enjoyed this. Agree with all the other reviewers that the chicken is tender, the flavor is great and it couldn't be easier. BTW read another review that said it was bland, but the reviewer substituted whole grain crackers for the Ritz type crackers. If you don't have "buttery round crackers", make something else. It's kind of a key ingredient.
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3 users found this review helpful

Tater Tot Casserole III

Reviewed: Jan. 2, 2008
Very good and easy. A new family favorite. Only changes made, based on other reviews: reduced softened butter to 1/4 cup, reduced sour cream to 8 oz and replaced excess w/8 oz cream of mushroom soup.
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3 users found this review helpful

Broccoli Salad IV

Reviewed: Aug. 18, 2007
I made this for a family get together, along with several other items and I forgot to put it out. I ended up eating it all myself over the next few days.
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3 users found this review helpful

Barbequed Marinated Flank Steak

Reviewed: Jun. 11, 2007
I loved it. My 3 year old loved it. My husband wouldn't finish his. He said it was way too tough. I substituted brown sugar for honey, broiled 7 minutes per side.
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3 users found this review helpful

Slider-Style Mini Burgers

Reviewed: Oct. 6, 2010
These were pretty good. My kids didn't go for them as much as I thought they would. Thanks for letting me try.
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2 users found this review helpful

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