Elena Recipe Reviews (Pg. 1) - Allrecipes.com (1083956)

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Split Pea Smoked Turkey Soup

Reviewed: Jan. 22, 2013
I usually just use 1 piece of smoked turkey thigh, and absolutely love this recipe on a cold winter day with some crusty french bread.
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1 user found this review helpful

Spinach and Sun-Dried Tomato Pasta

Reviewed: Aug. 30, 2007
Wonderfully simple & tasty.
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1 user found this review helpful

Chicken Makhani (Indian Butter Chicken)

Reviewed: Aug. 27, 2007
Excellent. The only change I made was to add a can of chickpeas, and double the recipe, otherwise perfect!
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1 user found this review helpful

Japanese-Style Sesame Green Beans

Reviewed: Aug. 1, 2007
Fabulous! You can use any vegetable and it's just as good; broccoli, carrots, bok choy, etc.
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1 user found this review helpful

Baklava

Reviewed: Aug. 1, 2007
I have been using this recipe from allrecipes.com for years, and I just realized I never reviewed it. I have made it dozens of times, and without fail it always impresses. You should follow these tips that are suggested by other reviewers: 1) Lightly roast nuts prior to chopping (I always use walnuts). 2) Make 1 1/2 times sauce recipe calls far. 3) Make sauce AHEAD of recipe, and put in the fridge to cool. By pouring the cool syrup on the warm baklava it will turn out crispy. 4) Cook at 325F until browned on top (I have found 350F a little too high) This recipe, along with the Classic Tiramisu also on this site, are my top 2 desserts to make. For any function, family get together or holiday, I always get requests for these 2 desserts.
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3154 users found this review helpful

Tofu Parmigiana

Reviewed: Aug. 1, 2007
I have made this recipe twice, the first time with no changes, and it was very good. The second time, I made the following revisions and it was even better:1) DO NOT put tofu in water. 2) Season dry sliced tofu with salt & pepper. 3) Dredge slices in white flour seasoned with salt & pepper. 3) Dredge tofu in beaten egg seasoned with salt & pepper until completely coated. 4) Dip in seasoned bread crumbs. 5) Cook tofu according to recipe instruction. 6) Spread a small layer of tomato sauce in bottom of lightly oiled baking dish. 7) Place tofu in dish, cover with tomato sauce, sprinkle with cheeses, and bake. Sprinkle with chopped parsley when you take it out of the oven.
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354 users found this review helpful

Zucchini Herb Casserole

Reviewed: Jul. 12, 2007
Wonderful recipe, and very flexible on the ingredients. I usually make this when I have vegetables in the fridge that are approaching their best by date. I have tried it with sweet potatoes, corn, black beans, mushrooms, etc. and it has always turned out great.
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2 users found this review helpful

Sweet and Sour Sauce I

Reviewed: Feb. 6, 2007
I followed the advice of other reviewers, and used 1/2 cup white sugar, 1/4 cup brown sugar and 1/4 cup ketchup. I also used the juice from one can of pineapple chunks. Once thickened, I added the pineapple chunks and chicken seitan from this site, and WOW! I can honestly say that this is one of the BEST recipes I have tried from this site (and I have tried a lot).
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4 users found this review helpful

Indian Relish

Reviewed: Jan. 4, 2006
This relish was fantastic. I reduced the red pepper flakes to 1 tsp, simmered for 1 hour, and in the last 10 minutes added 2 tbsp. cornstarch diluted in 2 tbsp. water.
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15 users found this review helpful

Marrakesh Vegetable Curry

Reviewed: Dec. 16, 2004
Wonderful served on top of the Saffron Rice. I didn't have sweet potato, and substituted white potato. Skipped the eggplant because I don't like it, and substituted another green pepper for the red pepper, since they are out of season. Also, I added the liquid from the garbanzo beans (chick peas) so I would have more "sauce" with the veggies to serve with the rice. Other than that, I followed the recipe exactly, and it turned out great. It also went really well with some pita on the side instead of the rice.
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1 user found this review helpful

Indian Saffron Rice

Reviewed: Dec. 16, 2004
Great recipe!! However, I used chicken broth instead of the water, and it turned out excellent. The saffron rice went great with the Marakesh Vegetable Curry.
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16 users found this review helpful

Spanakopita (Greek Spinach Pie)

Reviewed: Jun. 15, 2003
Excellent. i layered 6 sheets of phyllo on the bottom, then half the spinach mixture, 3 sheets of phyllo, and topped it off with 6 sheets. I also cut it into pieces before baking it, since if you cut it after baking the phyllo sheets start to crumble.
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9 users found this review helpful

Old Fashioned Peach Cobbler

Reviewed: Jul. 12, 2002
This was my first time making peach cobbler, and it turned out great. I did what some of the other reviewers said and reduced the sugar by half, and the sweetness was just right. The only thing that I'll change next time would be to reduce the salt by a bit.
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3 users found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 2, 2001
The first time I made this I didn't strain the shredded zucchinis, and the inside was a little soggy, but they still tasted good. The second time I made them I let them strain in a colander over a bowl for about 1 hour, and then also added parmesan to the rest of the ingredients. THEY WERE AMAZING!!!
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2 users found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Feb. 10, 2001
I haven't had potato soup in a long time and was searching for a good recipe. This one was great, except I skipped adding the flour done in the butter in the third step because after I was finished pureeing the potato mixture, it was already thick enough. Great recipe!
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1 user found this review helpful

Best Cream Of Broccoli Soup

Reviewed: Jan. 23, 2001
Wonderfoul soup. I didn't have 8 cups of broccoli, so I supplemented with potatoes, and it turned out fabulous.
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1 user found this review helpful

 
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