chellebelle Recipe Reviews (Pg. 12) - Allrecipes.com (1093987)

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Eggs Benedict

Reviewed: Mar. 11, 2006
Just delicious. Toast your muffins just golden, not too crispy or it makes the Eggs Benedict hard to eat in my opinion. An easier way to make Hollandaise is in the blender. Place egg yolks in blender with the lemon juice (1 tablespoon is what I use) and other seasonings, turn blender on high speed for 5 seconds to blend. Melt butter in microwave until completely melted and hot. Turn blender back on high speed and gradually pour in butter. It will thicken into a beautiful yellow hollandaise in 20-40 seconds.
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506 users found this review helpful

Creamed Chicken for Biscuits

Reviewed: Mar. 11, 2006
Since this is a weeknight, last minute meal I don't usually have cream on hand, but milk works just as well. It just isn't quite so rich and that's not necessarily a bad thing! I add some sliced celery and carrots (steamed or cooked in boiling water till just tender crisp). You can also serve it over rice.
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1 user found this review helpful

Couscous with Dried Cherries

Reviewed: Mar. 5, 2006
I thought this was delicious. And it is a plus that it is so easy and quick! To perk it up just a bit, I sauteed about half of a small onion (chopped) until lightly browned in the butter in my saucepan before adding the broth and other ingredients. It was good.
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5 users found this review helpful

Seven Layer Dip II

Reviewed: Mar. 5, 2006
This is always such a hit! And it is easy to adjust it to personal tastes (guacamole-hater here!). I prefer this recipe to the one I saw that blended cream cheese with the sour cream, I think that's just overdoing it.
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35 users found this review helpful

Grilled Tuna Roast

Reviewed: Feb. 28, 2006
Very tasty, though I felt like the tuna needed a sauce or something to serve with it. The flavors of the marinade didn't penetrate very far into the fish. Pay careful attention to cooking time, it will vary depending on if your tuna roast is round and fat or long and skinny and you don't want to overcook it.
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20 users found this review helpful

Balsamic Glazed Carrots

Reviewed: Feb. 26, 2006
I thought these were great! To assure they were done enough I added water to my saute pan at the beginning and boiled the carrots for about 5 minutes, then drained them and returned to the pan to finish per the instructions. We thought that the glaze ingredients could be doubled. After reduction, there wasn't a lot of glaze and we would have liked to taste it more strongly. I didn't have any olive oil, so substituted butter, which worked very well.
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33 users found this review helpful

Fudgy Brownies I

Reviewed: Feb. 26, 2006
I don't think I've ever made brownies from scratch before even with all the baking I do... brownie mixes are pretty darned good. This recipe wasn't as good as I was hoping. The flavor is not intensely chocolatey and even with 2 cups of sugar it doesn't seem sweet. The texture isn't as chewy as I expected although it is fudgy and not cake-like. The recipe was easy and it was nice to use just a bowl and a spoon and not get the mixer out but I don't know if I will make this again. Be sure to cool completely before serving, for some reason they don't taste very good warm.
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13 users found this review helpful

Herb Roasted Pork Loin and Potatoes

Reviewed: Feb. 26, 2006
A tasty, comforting meal. I made gravy from the pan drippings after the roast came out of the oven. I only boiled the potatoes for 5 minutes then drained them in a colander and shook them around a bit to "scuff up" the surface of the potatoes. It makes them roast nice and crisp. I didn't think the potatoes lacked flavor at all, this is comfort food and if my grandma made it, salt and pepper is all she'd have used! With gravy, it's perfect.
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5 users found this review helpful

Stuffed Mushrooms I

Reviewed: Feb. 26, 2006
I wanted a crab stuffed mushroom that was simple and easy, and this recipe fit the bill perfectly. I did make just a few additions though. Firstly, I used herb and garlic seasoned cream cheese and skipped the garlic salt. Secondly, because I used canned crab and I was concerned it might be "fishy", I added a teaspoon of lemon juice and a small amount of lemon zest. The lemon was the first thing everyone commented on and they all thought it really complemented the other ingredients.
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27 users found this review helpful

Easy Mini Quiches

Reviewed: Feb. 25, 2006
These aren't very good. I think I should have ignored the previous reviewers who said that they reduced the quantity of baking mix and got a good result. I'd rather have something that resembled a muffin or a biscuit over the tough, rubbery items I've got. This recipe is never going to yield anything like a "quiche" so I think it should be taken for what it is and not modified to attempt it. I would rate this even lower but I don't think it is fair to the original submitter since I didn't follow the recipe exactly.
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41 users found this review helpful

Best Tuna Melt (New Jersey Diner Style)

Reviewed: Feb. 20, 2006
A little dry, I thought it needed just a bit more mayonnaise. The vinegar is a really good addition. You can grill it in a skillet like grilled cheese sandwiches too.
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1 user found this review helpful

Last Minute Mushrooms

Reviewed: Feb. 20, 2006
This goes great on top of grilled steaks or hamburgers. Season to taste (1/2 tsp might be too much depending on the seasoning blend you're using!) but don't sprinkle the salt on until the mushroom liquid has evaporated and they've gotten back to sizzling. Definitely cook long enough and at high enough temperature so that the mushrooms get golden brown and the liquid from them evaporates (flabby, unbrowned mushrooms are not as flavorful!).
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28 users found this review helpful

Creamed Chipped Beef

Reviewed: Feb. 20, 2006
In my experience, the appropriate ratio of flour/butter/milk to get a creamy consistency rather than *paste* should be 3 tablespoons butter, 3 tablespoons flour and 2 cups milk. And I don't know why I thought adding sugar would be a good idea to try! I always put the beef in a colander and rinse with hot water before adding to the gravy, it cuts the salt a bit. Add some black pepper and that's all the seasoning you need. I'll stick to my tried and true SOS recipe from now on thanks.
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65 users found this review helpful

Award Winning Peaches and Cream Pie

Reviewed: Feb. 19, 2006
Kind of an interesting recipe, I don't think I'd win any blue ribbons with it though. I decided to make this to use up some spiced peaches that got bought by accident instead of plain, I figured the cinnamon topping would go with the spiced peaches. This definitely reminds me of cobbler when I'm eating the "crust" part (the dough isn't very sweet) and cheesecake when I'm eating the middle (the cream cheese part is *very* sweet, my teeth hurt). I don't hate it but I'm not sure I'll make it again. It would probably be a good potluck dish.
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2 users found this review helpful

Grilled Sausages with Caramelized Onions and Apples

Reviewed: Feb. 12, 2006
I thought this was delicious. My husband thought the apples tasted "funny". I'll give it a 4 as an average score. I used a chicken and apple sausage for the dish, I also think the apple and onion would go great with pork chops! Be sure to cook the onion and apple mixture at a high enough heat that it caramelizes rather than just boils down. I think mashed potatoes would be a good side with this.
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11 users found this review helpful

Burrito Pie

Reviewed: Feb. 11, 2006
This made an easy and tasty supper and even my picky husband liked it. I scaled the recipe by half since it originally made such a large quantity. Because of this, instead of using taco sauce and tomatoes, I used a 14.5 oz can of plain diced tomatoes (in my household even MILD Rotel tomatoes it too spicy) and seasoned the ground beef with a packet of taco seasoning. I wasn't sure how thick to spread the filling and ended up only using 4 tortillas before running out of filling and cheese but it would have been better if I'd managed all 6 called for. My husband said he thought he'd like the filling rolled up inside of the tortillas like regular burritos also.
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4 users found this review helpful

Chicken Taquitos

Reviewed: Feb. 7, 2006
Too bad my husband doesn't like corn tortillas because these taquitos are delicious and I want to have them all the time! The key to making them turn out is not to use too much filling. The taquitos I've always seen are only as big around as your finger. So use a teeny bit of filling and wrap the warmed tortilla tightly before securing with toothpicks. I just wish they were as good when baked instead of deep fried.
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31 users found this review helpful

Potatoes Romanoff

Reviewed: Jan. 29, 2006
Wow! Wow! Wow! These are good potatoes! Too good. I ate way too much of it. I scaled the recipe for 6 servings and it was a good sized dish still. I thought I had Velveeta in the fridge, but had only a little bit of it, so I used mostly grated cheddar. I think it would have been too gooey with all Velveeta. I also didn't have any green onions, so I just sprinkled a bit of garlic powder into the mixture. Soooo good!
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6 users found this review helpful

Pineapple Upside-Down Cake VII

Reviewed: Jan. 29, 2006
I had some problems with this recipe. First off, how big of an iron skillet has everyone got!?! Mine is 9" and I had enough cake batter to make nearly a dozen cupcakes after I'd put what I needed into the upside-down cake. I was glad I followed another reviewer's suggestion to put a cookie sheet under the cake while it baked because butter and sugar bubbled up and over the edges and would have been a mess in the oven. When I flipped the cake over onto my platter, there was a crust of still crystalized brown sugar all over the top, it never dissolved, so I think the amount of brown sugar called for is too much (and I only used 1 cup!). The cake mix makes it too sweet also. All in all, it was edible, but I think I'll keep looking.
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21 users found this review helpful

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