Ellen Bancroft Ziegler Recipe Reviews (Pg. 1) - Allrecipes.com (10923732)

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Ellen Bancroft Ziegler

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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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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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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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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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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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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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Photo by Ellen Bancroft Ziegler

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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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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Photo by Ellen Bancroft Ziegler

Thanksgiving Leftover Stuffed Shells

Reviewed: Jan. 5, 2013
Family loved it the weekend following Thanksgiving. Very rich and delicious!
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Bowties with Italian Sausage in a Cream Basil Sauce

Reviewed: Mar. 13, 2013
This is a recipe I have used for years, except we use heavy cream, it is richer. It is a family favorite and I highly recommend it. We also add 2 tablespoons chopped fresh flat leaf parsley and instead of fresh tomatoes, we use 1 11oz. can of petite diced tomatoes. Anyway you do it, you will love it. (We also use 1/2 cup of parmesan instead of what the above recipe states)
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Photo by Ellen Bancroft Ziegler

Thanksgiving Pumpkin Slush Cake

Reviewed: Oct. 4, 2013
My Family loves this dessert. My daughter and her husband have requested I make this for Thanksgiving instead of Pumpkin Pie. I always use real whipped cream, and I also make sure to use 3 half pints of whipped cream, one for each of the creamy layers and topping. If you find the crust to be too thick, reduce the flour to 1 cup.
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Photo by Ellen Bancroft Ziegler

Cream Cheese Squares

Reviewed: Oct. 19, 2013
I made this wonderful recipe today and it was just delicious. I did make a minor adjustment. I only used 2/3 cup of sugar instead of 1 cup when whipping the cream cheese layer. I also adjusted the recipe by adding 1/2 of a 12oz can of Solo brand Poppyseed Filling, spread in a thin layer on top of the cream cheese layer before adding the top layer of dough. The resulting coffeecake was fabulous. I have added a photo.
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