ellenz Recipe Reviews (Pg. 1) - Allrecipes.com (10923732)

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Cannoli Cake Roll

Reviewed: Mar. 21, 2009
I made this cake a week before Easter and froze it without the whipped cream frosting. Instead of using cream cheese, I used 4 oz.(1/2c)of mascarpone cheese. I also chopped up 1/4c of shelled pistachio nuts and added them when I folded in the mini-chocolate chips to the filling.When I sweetened the whipped cream I also added 1/2 tsp of grated orange zest. I thawed the frozen cake the day before Easter in the Refrigerator and then frosted and garnished the cake on Easter morning. It sat in a cooled garage, covered for three hours before serving, and it was a big hit. My Son-in-Law said it was "absolutely delicious". I will make this again, and maybe add drained, paper-towel dried, and chopped-up maraschino cherries to the filling also, then it will really taste like my Grandma's Cannoli filling. Thanks for the great recipe! P.S. They have asked me to make it again when Family comes into town at the end of April. I know this will be a crowd favorite for years to come!
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8 users found this review helpful

Paul's Pumpkin Bars

Reviewed: May 28, 2009
I made this recipe at least 2-3 times and brought it to work. My husband and my coworkers went crazy over it. Many have asked me for the recipe. I highly recommend this recipe when you have to bring something as a contribution for a potluck holiday party or just because your family is craving pumpkin sweets!!!
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1 user found this review helpful

Lazy Man's Pierogi

Reviewed: Jul. 21, 2009
Do not rinse the sauerkraut, only drain it! You are washing away the flavor!!Otherwise I make this exactly the same way! wonderful recipe!
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5 users found this review helpful

Ellen's Beer,Potato and Cheese Soup

Reviewed: Feb. 21, 2010
My son in law described this soup as "phenominal". You need to like beer to enjpy this soup because you can really taste the Beer. Just delicious. I am sure beer lovers and others will rave about it.
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1 user found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Mar. 15, 2010
Great cookie, but use BUTTER rather than margarine. I only had 1/2 c of Peanut Butter in the pantry so I used it but added an extra 1/4 c of butter and 1/2 c of Toffee chips. They were AWESOME! Mine did spread, probably because of the extra butter, but I wanted them to. I only baked them for 10 min and took them out when the edges got brown. Also the other reviewers are correct, they really needed to cool for a while in the pan or they fell apart. I got 5 dozen cookies out of this recipe and my husband can not stop raving about how chewy and moist they are. Next time I will make them just as the recipe says, but will add some coarsely chopped skinned and salted Virginia Peanuts or cocktail nuts. Toffee chips were a nice extra too! Don't worry about them spreading, I can not stand fat, dry, Oatmeal cookies that end up tasting like woody pulp. A little thinner but moist, buttery and chewy is better to my personal taste. I am adding this recipe to my recipe box! Thanks for the great recipe!
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1 user found this review helpful

Rocco's Olive Bread

Reviewed: May 11, 2010
So I made this bread today, & it was Awesome!! I made a couple of changes,but do not know if they made much of an impact. I cut the butter down to a little less than a Tblespoon, melted it, and combined it w/extra virgin Olive oil to total 1.5 Tblsp. Then I sauteed 4 small cloves of fresh finely minced garlic in it. I combined that with 8 ozs. chopped, pitted Calamata olives. I let the olive/garlic cool before adding it to the flour and yeast mixture. I did not have a bread machine so I took the other reviewer's advice and used my dough hook and my Kitchenaid mixer. First I added 1 envelope of rapid rise yeast to the slightly warm water in the bowl along with the brown sugar. I let the yeast mixture get frothy before I added the flour. Also, since I did not use garlic salt, I added only 1/4 tsp of garlic powder to the flour and then added 1/4 tsp of salt, because I felt the olives added enough salt flavor. I have also had problems in the past with doughs not rising, I suspect due to the salt in the dough killing the yeast. I let it rise twice, and finally shaped it into a round loaf and baked it in a 375 degree F preheated oven for 30 min. I also threw 1.5 cups of ice cubes onto the floor of the hot oven at the same time I put the dough into the oven to create some steam while it baked. IT WAS DELICIOUS! Crusty on the outside, tender and wonderful on the inside. I highly recommend it.
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13 users found this review helpful

Bow Ties with Sausage, Tomatoes and Cream

Reviewed: May 25, 2010
I made this recipe many times when my children were young. They loved it. When my now grown daughter mentioned she made it for her husband, I found that I missed making it. I lost the recipe so I found this one. It is almost exactly as I had made it, however, mine called for the addition of 1/2 c grated parmesan cheese when adding the cream and just before folding in the cooked pasta. I followed this recipe and added the parmesan as I had done before, and it was ABSOLUTELY the most delicious dish!!! It is easy, flavorful and not something you want to have if you are worried about calories. If you are worried about calories, only have a tablespoon, but be careful, you will be tempted to eat a whole bowl. It is tough to resist. Thanks so much for posting this wonderful recipe. Originally I found it in Gourmet Magazine in the early 1970's. Obviously it is a family tradition at this point.
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1 user found this review helpful

Tuscan Kale, Bean, and Sausage Soup

Reviewed: Dec. 6, 2010
My husband and I love the red pepper zing, but if you don't like the heat, don't add it. I try to let it only simmer, because I do not want the potatoes to fall apart, yet I want them to absorb the broth flavor. This is even better the next day. Just make sure to cook it long enough for the veggies to cook thoroughly. Also, I cut them small enough to have more than one fit on a soup spoon as they cook faster that way! They are actually about the same size as the ditalini pasta
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Spicy Black Bean Soup

Reviewed: Jan. 14, 2011
I made this recipe today and my husband and I loved it. However, I reduced the salt by more than 1/2 so that is why I only gave 4 instead of 5 stars. I modified the recipe, based on most other reviewers comments and my own personal tastes. I only used one chicken bouillon cube, I reduced salt to 1/4 tsp., I used 1/4 tsp of celery seed instead of 1 tsp celery salt. I do not like Bay leaves so I omitted them. I also added ham and 1/2c chopped chiorizo sausage. Because of the spicy sausage and the fact that we like a little bit of heat, and not a lot, I only used 1/8 tsp of cayenne. I soaked the beans in water for 6 hours before using them also. I think this is a wonderful recipe, even though I made those minor changes, I was really impressed with the aroma and complex flavors of this soup. Thanks for submitting it!
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5 users found this review helpful

Creamy New Red Potato Salad

Reviewed: May 17, 2011
this is a great recipe that is very flavorful! The key is to add the Italian dressing when the potatoes are hot and then let them marinate in the refrigerator until they are completely cooled. An optional additional ingredient is a couple of tablespoons of crumbled bacon. My husband's family has made many types of potato salad for years, and this recipe is his favorite!
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1 user found this review helpful
Photo by ellenz

Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping

Reviewed: Jun. 12, 2011
I made this today, adding optional ingredients of chopped almonds in the crumb topping, cream cheese filling and raspberry/strawberry fruit and preserves. I did not understand why the recipe did not call to add the yogurt and all the other wet ingredients to the creamed butter/sugar/egg mixture, so I did it anyways. Then I mixed all the dry ingredients together and added them to the wet ones. There didn't seem like there was much of a batter layer, but it fluffed up very nicely once baked! I thought this was tasty but could have been better if there was some sort of spice added to the batter. The toppings were good, but the cake while light and fluffy, was kind of bland. I will make this again, but alter it by adding sour cream instead of yogurt, and I will make sure I add cinnamon, nutmeg, and maybe some candied minced ginger.
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2 users found this review helpful

Cream Cheese Cut-Outs II

Reviewed: Nov. 16, 2011
I made these and I have to say, without icing, they are very bland. Also the dough was very sticky, and I refrigerated it overnite. I had to work VERY quickly and in VERY small batches. I did not want to make the dough tough, so I lightly floured the rolling pin and the rolling surface which was a parchment paper covered counter top. BUT I gave it three stars because the cookie was tender and soft, which is what I prefer. Also, when I frosted them with anise and vanilla flavored butter cream frosting, they were very good tasting.
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Jif® Peanut Butter Blossoms

Reviewed: Nov. 16, 2011
I made these today and they are the best, easiest cookie for Christmas! The cookie was extremely tender and not hard. The only adjustments I made to the recipe were 1. I added 3/4 cup peanut butter (I like a stronger peanut flavor) and 2. I baked them for 8 minutes instead of 10 because the sugar started to get slightly dark, and I didn't want it to burn. They came out great!!! I will make them every year!
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Lemon Square Bars

Reviewed: Nov. 28, 2011
I made this recipe as recommended and reduced the butter in the crust to 3/4 cup. I also reduced the confectioners sugar to 3/4 cup. When I added the butter, it WAS NOT melted, instead it was very cold and I cut it into the flour mixture to get crumbs, then pressed them into a foil lined pan. I then baked the crust as directed. When it came to the filling I added lemon zest along with 3/4 cup of fresh squeezed lemon juice. The bars came out wonderful. I think this recipe could probably be followed without any changes except not melting the butter, and cutting it in instead, and they would come out great. I did not give it 5 stars because of the butter issue, but otherwise it is a really good recipe. It is very similar to Better Homes and Garden's Luscious Lemon Bar recipe with minor changes. Good Cookies, and a family favorite! Thanks for submitting!
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3 users found this review helpful

Nanny El's Tiramisu

Reviewed: Dec. 20, 2011
make two layers in the pan either with hard, soft ladyfingers or cake. I do not think the recipe makes that clear. Otherwise it is a really good recipe
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Corned Beef and Cabbage

Reviewed: Mar. 14, 2012
Thanks for posting this recipe. I have been looking for a long time for an easy way to "corn" my own! I think those reviewers that want a pink color and not gray, need to look into recipes that add "Prague Powder". It is a pink salt plus preservative often used in sausage, and it is what turns the commercial corned beef pink. I also want to ask those that have tried this recipe, if they found their beef a little too salty, because the amount of salt is much higher than the other recipe, Kosher style Corned Beef. I tend to think the amount is correct, because some say that the meat was bland, but others say it is too salty?! Does that mean the salt does not get into the meat? I rated it 5 stars because it looks like a great recipe and I cook commercially prepared corned beef with the same veggies and it is awesome.
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1 user found this review helpful
Photo by ellenz

Key Lime Daiquiri Pound Cake

Reviewed: Jun. 23, 2012
I love the looks of this cake, I love the taste of the batter, and love the taste of the glaze. I posted two pictures. One of the cake with the glaze, prepared and baked exactly as instructed. The only thing I changed was to use regular limes instead of key limes. The second picture is after I added my own frosting because I decided it looked to bland and may have tasted too dry without some sort of frosting. I used 2 Tablespoons of softened butter creamed into 1 cup of confectioners sugar and then added the zest of one small regular lime along with 1 Tablespoon of rum and the juice of that same lime. I added 1 tsp of vanilla also. I then drizzled it over the cake. It looks prettier and should add to the moisture. We ate it, it was delicate, and delicious. Not dry at all. Everyone else loved it, I liked it but would have liked a little more lime flavor. Next time I will try adding a teaspoon of lemon extract, to give more flavor. It is a good recipe though, and would be great if leftovers are cubed and layered with lemon curd or pudding in a trifle. I will certainly make this again. If you like poundcake, this is a good one.
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3 users found this review helpful
Photo by ellenz

Eggplant Lasagna

Reviewed: Aug. 22, 2012
My pictures show a single layer because I only had a medium size eggplant, so I did not have enough eggplant to make two layers. It is Ok if you do that, but in the past when I have a larger one, I get two layers, which I think looks prettier. Any way you make it is really really tasty-one of hubby's favs
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Photo by ellenz

Premium Pizza Crust

Reviewed: Sep. 1, 2012
I have made this recipe using both methods. The sponge method works great and if you want same day pizza, don't worry, it comes out FABULOUS! My family loves the tender crust. The dough is a little sticky, but try to use a bench scraper and dust your hands and counter well with flour. I do not knead it very long, maybe just two to three times, and try to just form it into a ball with floured hands. After the dough has risen and it has been divided in half, I put the toppings on the pizza once I have stretched the dough into the pan. Then I let the pizza rise for about an hour before I bake it. Just really try to avoid adding too much extra flour. I then crank the oven up and preheat it to 450 degrees F and bake the pizza for 7 minutes, turn it around and bake another 3-5 minutes. I check it often at the end so I do not burn it. My Hubby and daughter call it Crack Pizza! My daughter told me it is totally addicting, she tries to eat one piece, but the smell and flavor call to her and she can not stop herself from eating more. Thank you for this wonderful recipe, I will never use any other!
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Carrot Cake

Reviewed: Sep. 9, 2012
I began to put this cake together and realized I did not have enough pineapple, nor did I have any coconut! I had already mixed the the sugar oil and eggs, so I had to do something. I had 2/3 cup of pineapple, and knew I needed at least 1.5 cups. So, I peeled a juicy pear, chopped it up really fine, and did the same with a very fragrant sweet apple. Together it made another 2/3 cup of fruit. I also decided to soak a cup of raisins in 2 tablespoons Grand Marnier and 2 tablespoons boiling water. When they had plumped up, I added them with the other fruit too. To the dry ingredients, I also added 1/4 tsp of grated nutmeg, along with 1 tsp grated orange zest and 1 tsp grated lemon zest. This cake was absolutely delicious! I will use this recipe over and over. Since my husband hates coconut, he appreciated it not being there, however, I think it would only have enhanced this recipe. I strongly urge anyone to try this cake. My only criticism is that the frosting was a little bit too sweet, and I would look for a different cream cheese recipe for the the frosting.
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