Elissa Recipe Reviews (Pg. 1) - Allrecipes.com (10954733)

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Festive Shortbread

Reviewed: Dec. 13, 2008
The taste of this cookie is the only reason I gave this 3 stars. I doubled the recipe and followed it to a T. When I tried to knead the dough and roll it out - DISASTER. It fell apart, stuck to the well floured/icing sugared rolling pin, and wouldn't cut out. It was a nightmare. Like I said, after 2 hours of working with the dough in SMALL batches and finally getting it to cut out, the taste was awesome. Totally not worth the hassle though. I'll use a different recipe next time because there's other just as tasty but easier to make shortbread cookies out there.
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6 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Dec. 7, 2008
I didn't give it 4 stars, which would indicate a good recipe if not great, because I had to tweak it so much. It might have been my own fault as I read other reviews about using Classico roasted garlic Alfredo as opposed to regular Alfredo, and I thought "yum! that sounds good!". However after it was made, and I put a spoonful in the microwave to taste test it, the dip was pretty darn flavorless. Yes, it was garlic-y but there was a lot of flavor missing to make it right to serve at a party, and it was EXTREMELY thick. So I threw in another 1/3 cup of parmesan - which I grated fresh hoping it would give it a kick. Threw a dab in the microwave, tried it again, still a no go. So I added 1/8 tsp cayenne pepper and 1 tbsp whipping cream to "loosen" up the dip. Heated it, tried it - still not quite there. Finally I threw in close to a whole cup of Sharp Cheddar cheese and a dash more cayenne pepper. Tried it, it was decent finally so I quit. It's OK. Not good or great like I thought it would be from the tons of reviews. Next time I'll use plain Alfredo, probably Ragu, and plain ol' garlic just like the original recipe calls for. If its better (which I hope it is) I'll come back a change my review.
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5 users found this review helpful

Northern Ontario Partridge (Ruffed Grouse)

Reviewed: Nov. 26, 2008
I made this back in October on a grouse hunting trip. Before cooking the meat I "bled" it overnight to get rid of the game-y taste (refrigerate in salted water overnight). We also got as much meat as possible off the bird, and cut the "dark meat" pieces small, keeping the breasts whole. I sauteed all the meat in the skillet and threw it all into a roasting pan. After it was cooked through I removed the breasts, and put the roaster right onto the stove top to make my gravy in there. I left those little pieces of "dark" meat in the roaster and OMG did it ever make the gravy nice. I can't wait to make this again. To Terri: dry partridge is almost inevitable. It doesn't take very long to cook and even slight overcooking dries it out. Baste frequently while it roasts and try not to overcook. I cook it till it's so close to done it might as well be, take it out of the oven and let it rest, tented, in a warm spot. The temp will continue to rise which should get it just right. Use chicken temp guidelines. Good luck :)
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53 users found this review helpful

Sauteed Grouse with Peach-Balsamic Sauce

Reviewed: Nov. 26, 2008
I meant to review this sooner but plain forgot! I went on a hunting trip with my male friend and cooked this recipe with the grouse he shot. First of all we took the meat off the bones and "bled" it to get rid of the game-y taste (just soak in salted water overnight in the fridge). When I cooked this the next night and let him taste a piece before dinner he said "Oh my God that's the best thing I've ever eaten." In other words, we loved this recipe! It compliments the game bird perfectly. I cooked it exactly like it's written, and I honestly can't wait to make it again.
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28 users found this review helpful

Apple Crisp II

Reviewed: Apr. 14, 2008
I made this for my mom to take to a dinner party. Right off the bat I used 2 granny smith and 5 Macintosh apples. It was for a smaller dish (9 by 9) so I meant to cut the sugar down a bit because of the sweeter apples and size, but I forgot and used 3/4 cup white sugar and 1/4 cup brown as well as added 1/2 tsp of nutmeg and doubled the cinnamon. I tossed the apples in the sugar/flour mixture before pouring them in the dish. I also only used 1/4 cup water as per other reviews. Then I did 1 and 1/2 times the topping so I could put some on the bottom, and added 1 tsp of cinnamon to that. By all accounts it was perfect. Not too sweet which is shocking! This recipe is a definite winner!
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4 users found this review helpful

Buffalo Chicken Dip

Reviewed: Feb. 2, 2008
I made this by mixing shredded chicken breasts with Franks Red Hot Sauce, pouring the melted cream cheese/ranch mixture on top and sprinkling with cheese. I omitted the celery as my boyfriend is an avid non-veggie eater, but it was still awesome! All my company LOVED it and are already dying to get me to make it again.
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2 users found this review helpful

 
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