chellebelle Recipe Reviews (Pg. 1) - (1093987)

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Balsamic Roasted Pork Loin

Reviewed: Nov. 20, 2007
Very yummy. I think the variance in reviews between liking it and saying it is too sharp and vinegary could be due to the quality of balsamic vinegar used. Good quality balsamic is so mild you can eat it straight off a spoon and it is almost sweet. Inexpensive balsamic might as well be plain white vinegar. So don't be thrifty on the vinegar quality, you'll only regret it.
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1456 users found this review helpful

Rich and Simple French Onion Soup

Reviewed: Apr. 25, 2005
Ack! "Do not brown the onions"??? That's the best part of French Onion soup, the rich, caramelized onions! The ingredients for this soup are great, but I did cook my onions until they were a sweet and dark brown (not burnt) before adding the stock and other ingredients. Try it, you will be amazed at the richness it adds. I also like to toast the French bread a bit before it goes onto the soup, the bread is less slimy soggy if it is toasted.
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962 users found this review helpful

White Sauce

Reviewed: Aug. 21, 2007
The classic white sauce. Add cheese for a cheese sauce. Other sauces based on this would use tomato puree or lemon or egg yolk. People shouldn't give this a lower rating because it is bland. White sauce is by definition bland because it is used as a base or starter for other sauces. Works perfect for a macaroni and cheese base, add about half a block of Velveeta and it's a great sauce.
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659 users found this review helpful

Mom's Country Gravy

Reviewed: May 19, 2007
To have a good flavor this needs to be made with bacon grease (or sausage drippings), then it will taste like Mom's! If you're going to indulge in something this heavy and fattening, you may as well do it all the way! I think it is better not to brown the roux, just let it bubble for a few minutes to get the rawness out of the flour and then add the milk... it's supposed to be white. I love this gravy over biscuits because I'm just not a sausage gravy person. I crave it on Sunday mornings, but I'd eat so much that it's become a Christmas morning treat and that's about the only time I let myself have it. So good!
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645 users found this review helpful

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

Homemade Noodles

Reviewed: Nov. 27, 2005
These are soooo good! No comparison to packaged "egg noodles". The chewy texture can't be beat. A few hints: -I don't think the recipe will turn out without the addition of a little bit of liquid, I usually add 2 tablespoons of milk along with the lightly beaten egg. -The dough is very elastic, let it rest for 10-15 minutes before rolling it out and it will be easier to work with. -Roll dough out to a 12"x16" rectangle, let rest 20 minutes, dust with flour, roll it up loosely, slice through the roll with a sharp knife (I do thinner slices than 1/2 inch). -Spread cut noodles out on a flour dusted tea towel to dry for an hour or two before adding to broth.
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505 users found this review helpful

Three Cheese Baked Pasta

Reviewed: Apr. 26, 2005
This is a great recipe. Very satisfying comfort food. I like to stir in a package of thawed frozen chopped spinach into the ground beef and sauce mixture after it simmers. That way I don't feel guilty about serving this with no vegetables on the side!
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472 users found this review helpful


Reviewed: May 2, 2005
A great way to use up bread that's past its prime! I like to use a lower oven temp so that the bread is crisp and dry all the way through before it starts to get too brown.
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452 users found this review helpful

Spinach Brownies

Reviewed: Jul. 7, 2004
I don't know about anyone else, but this recipe screamed "ADD BACON!" at me. So I did. I cooked and crumbled about 1/2 a pound of bacon and added it along with the spinach and cheese and onion. I cooked the onion first as a personal preference, I don't care for the sharpness of uncooked onion. I think this is amazingly delicious! There was a lot of butter sizzling on the top of the batter and around the edges as it cooked and the top looks a little greasy after it is done, so the butter could probably be reduced. The texture is light, almost quiche-like, but not too eggy. Very hard to describe, it tastes delicious though! Make *SURE* you do not undercook this, if you do it will turn out unappetizingly soggy. Good warm or at room temperature. The recipe doesn't say anything about draining the spinach after it is cooked, but I assumed it should be so I squeezed the cooked spinach till no more liquid ran out (do the same with thawed if you use frozen spinach).
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407 users found this review helpful

Stuffed Artichokes

Reviewed: May 4, 2005
Yum! I did prepare the artichokes slightly differently. I thought the stuffing would get really soggy by the time the artichoke was fully done so I blanched the artichokes for 20 minutes over medium heat, removed and drained off excess water then cut off the stem and tops and removed the choke (the prickly center, do not remove heart). Then I mixed the remaining ingredients in a bowl and stuffed each artichoke with mixture, spreading leaves to stuff. Arranged them in pan with about 1 inch of water, covered with foil and baked for 30 minutes at 450 degrees then uncovered and baked 10 minutes more. Serve with a slice of lemon and sprinkled with more cheese and parsley. I would definitely suggest using olive oil or even butter in the recipe not just plain vegetable oil.
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403 users found this review helpful

Scented Applesauce-Cinnamon Ornaments

Reviewed: Nov. 25, 2005
Making ornaments with this dough is a lot of fun and the result smells delightful! 1 1/2 cups applesauce to 2 cups cinnamon works for me to get a clay-like consistency. Dust hands with cinnamon for handling. You can add a teaspoon of cloves, ginger and allspice to round out the fragrance. To get them dry quicker, bake on an ungreased cookie sheet at 150 degrees for one hour. Remove from the cookie sheets and bake on the oven racks for another hour and a half. (Don't roll thinner than 1/4 inch if you're using this method.)
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389 users found this review helpful

Scrambled Eggs Done Right

Reviewed: Oct. 21, 2006
Hmmm. Tastes no different from the scrambled eggs I've always made that don't have mayonnaise in them. I can't imagine what mayonnaise adds that makes them better, it's just oil and more egg. Perhaps it's the beating to get the mayonnaise incorporated or the gentle cooking the recipe advises. Adding mayo to scrambled eggs made me feel weirdly icky for some unexplainable reason and since I couldn't detect any benefit from it, I won't try it again. It wasn't bad, just not better.
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381 users found this review helpful

Country Club Prime Rib

Reviewed: Dec. 13, 2006
If you like institutional buffet food, this is the prime rib recipe for you. I think prime rib is a far too expensive and special a cut of meat to treat this way. This isn't roasting, it's steaming! For a nice medium rare roast, season with salt and garlic, heat oven to 350°F. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. **Do not add water or cover.** Roast 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness. Thermometer should read 115 degrees for rare when you remove the roast from the oven (temperature will increase about 10 degrees while it stands before carving).
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313 users found this review helpful

Apple Brownies

Reviewed: Mar. 5, 2004
I won't worry about whether this is a "brownie" or not because these moist bars are SO delicious! I'm glad to have found this recipe, it's one I've been looking for after tasting them at a potluck a while back. My husband would eat the entire pan! I chopped the apples rather than sliced, they distribute through the batter better in smaller pieces. I don't melt the butter, Ijust cream it with the sugar and beat in the egg. Don't be scared if the batter is stiff and it seems like it is mostly apples, that's how it is supposed to be and it will turn out fine. Also, when you take them out of the oven, sprinkle cinnamon sugar generously over the top...HEAVENLY!
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274 users found this review helpful

Mushroom Pie

Reviewed: Sep. 16, 2007
Enjoyable, especially for a recipe I picked to use up what was in the house! What surprised me most was that DH liked it too. He did say that it was too rich to eat a lot and suggested turning it into tiny turnovers for an appetizer. I only made one ingredient substitution, which was to use sour cream (added off the stove with the cheese) instead of heavy cream (didn't want to go to the store). I did have an issue with the recipe instructions. Putting the onion, bacon and mushrooms in the pan all at once resulted in the bacon staying quite unappetizingly flabby and pink and streaked with fat. I had to cook the mixture WAY longer to get the bacon to render most of the fat. I'd suggest cooking the bacon a few minutes, then adding the onion, cooking again for a bit and finally adding the mushrooms and cooking until they are done. Also, puff pastry rises and gets crisp better at 375 than the 350 the recipe calls for. I'd definitely recommend trying the recipe with puff pastry. The crispy lightness is really nice.
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255 users found this review helpful

Mama's Italian Wedding Soup

Reviewed: Jan. 1, 2006
Delicious! I used 1 cup of bread crumbs in the meatballs. I added a squeeze of fresh lemon juice to the pot (that seems to get rid of the "canned broth" smell somehow). I've never made a recipe where meatballs weren't browned first, but I didn't pre-cook them. The soup wasn't greasy and the meatballs weren't too anemic loooking. I used my small cookie scoop for the meatballs and it was easy and quick! I used orzo pasta and precooked it and added it to the soup right at the end to avoid having it absorb all the broth. The best thing was that my husband was pretty sure he was not going to like this soup and after he tried it, he liked it a lot.
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248 users found this review helpful

Monte Cristo Sandwich

Reviewed: Sep. 4, 2004
It must be a regional thing with the folks who say they like their Monte Cristo deep fried. All I've ever seen in my life are ones dipped in an egg/milk mixture and cooked on a griddle like french toast. This recipe is good at duplicating what I've had at restaurants. You definitely can't cook them on too high a heat or the outside will burn before the sandwich is warmed all the way through. Serve with a dusting of powdered sugar and a side of strawberry jam for dipping. Sounds bizarro but is excellent! Now if I only had those crisp restaurant french fries to go with it!
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226 users found this review helpful

Roasted New Red Potatoes

Reviewed: Mar. 30, 2007
We do this ALL the time. It is an excellent, easy and quick side dish for any meat. If you are short on time, zap the potatoes in the microwave for 2-3 minutes and then proceed with the recipe, it will be done in half the time. Sometimes I add thinly sliced onion to the pan with the potatoes too.
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220 users found this review helpful

Peanut Butter Sheet Cake

Reviewed: Jul. 5, 2004
This is delicious. Just as moist and rich as the original chocolate version. I did make one modification, I used two sticks of butter rather than part butter part oil. If you have never made a Texas Sheet cake, do not be scared by the consistency of the batter, it WILL bake up correctly. Be sure and use the 10x15 pan, it's supposed to be flat. I didn't have the ingredients for the icing in this recipe so I used this one. Bring 1 stick butter, 1/2 cup peanut butter, and 6 tb milk to a boil in a large saucepan. Add 1 tsp vanilla. Mix in 1 box (3 3/4 cups) powdered sugar. Mix well, beating with handheld electric mixer for smoothest consistency. Frost cake while frosting is hot and cake is warm. Finally, I drizzled lines of warmed hot fudge topping over the icing. Once the hot fudge cools it firms up so don't substitute with chocolate syrup. For me, the chocolate adds a lot somehow.
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216 users found this review helpful

Vegetable Pizza I

Reviewed: Oct. 1, 2004
This is always popular at parties and potlucks. I use less mayonnaise though. Just enough to make the cream cheese easy to spread. You can also substitute sour cream for the mayonnaise.
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215 users found this review helpful

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