EmiliaRosa Recipe Reviews (Pg. 1) - Allrecipes.com (11882475)

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Swedish Spareribs

Reviewed: Nov. 18, 2013
My husband, our resident carnivore, enjoyed these country ribs because they were "new and different." That said, he expected more flavor--this could be due to old allspice...not sure how long I've had that. However, I give the recipe 4 stars for the method of cooking. I seem to be incapable of cooking tender, succulent pork...until now! This braising method is key, and I will simply switch up spices each time I make this.
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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Jun. 17, 2013
Very good flavor combo. Cajun seasoning is one of my favorites on fish, but it gets a little tired after so many times. This sauce provided the perfect freshness, and complemented the Cajun spices well. That said, I did add extra lemon juice and salt and pepper to taste--otherwise it would have been a little bland. Taste before you serve! Both my husband and I really enjoyed it, and it was a great way to use dill from the herb garden. The only drawback is that the edges of the fish do get a tad dehydrated in the oven.
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Garlic Mashed Potatoes Secret Recipe

Reviewed: Feb. 24, 2013
How can you go wrong with this simple list of delicious ingredients? I used the recipe as a base, and made a much smaller quantity, as it's just my husband and I. I added parsley for the "halibut", and a bit of milk, just because the mixture seemed a bit thick for our taste. Also a matter of taste, we're pepper lovers, so I made sure to add that vital ingredient. I steamed the potatoes instead of boiling, again, a matter of preference. This is a great go-to for a side dish when company comes...simple and predictably delicious!
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Greek Chicken Stew (Stifado)

Reviewed: Dec. 25, 2012
A good base recipe, however I made some additions per the suggestions of other reviewers. Used 6 boneless/skinless breasts, cut in half, as that's what I had on hand (also, I seasoned the chicken with salt/pepper). Used a bit less oil, probably 1/2 cup, 4 teaspoons oregano, doubled the wine, used half prepared pasta sauce, half diced tomatoes in juice (I doubled it and added cornstarch to thicken, but it was really saucy). Added probably 8 or so garlic cloves, didn't have shallots so I used a combo of yellow/purple onions, slivered. I also added about a teaspoon of basil, and probably about a teaspoon salt, maybe 1/2 teaspoon pepper. I served this over white rice cooked with a bit of olive oil and salt. All in all, I guess it strayed from the Greek ideal, but it got rave reviews, even from picky teenagers!
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Herb Rubbed Sirloin Tip Roast

Reviewed: Mar. 31, 2012
I don't eat meat, but my family does, and I'm always looking for a recipe that I can rely on without tasting. This sounded good from the start, and it didn't disappoint. I only made minor alterations... I used a garlic salt for the salt, and added about 2 tsps of fresh garlic to the rub, and I let the roast marinate in the fridge for a few hours. Also, I used parchment paper instead of foil. My family loved this, and my husband loved that it rendered juice (almost like an au jus), since the middle of the roast didn't have the flavor of the exterior; he simply spooned the juice over the roast on his plate. At 140 degrees, the roast was a pretty red in the middle and juicy, though I may cook it til 135 next time, as it cooks so much after removed from the oven.
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Big Soft Ginger Cookies

Reviewed: Apr. 20, 2011
3 of 5 because I made alterations. 1 Tbsp ginger, 2 tsp cinnamon, 1 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp cardamom. I use 1/2 cup butter & 1/4 cup shortening, for extra softness. Brown sugar instead of white. 1 Tbsp milk instead of water. Sometimes I roll in sugar, sometimes not. Good basic ginger recipe, but I prefer more spice.
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Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Apr. 12, 2011
Good base recipe, but for my husband's taste, I knew I'd have to add to it. I used ground VENISON, and it worked just fine. To the patties, I added 1/4t celery salt, and 1t garlic, along with a little extra minced onion, and increased the poultry seasoning to 1/2t. In the gravy, I used fresh mushrooms and a small thinly sliced onion, which I cooked in the meat drippings with a bit of butter. I also added a dash of sage, probably 3/4 or 1t dry mustard powder, 1/2t garlic powder, and 1t worchestershire sauce. I also had to add cornstarch on top of the flour, as it simply would not thicken to desired consistency. I got rave reviews with these additions.
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Grandma Ople's Apple Pie

Reviewed: Dec. 20, 2010
Delish! Surprisingly flavorful despite the lack of spices. I do think next time, I will add a bit of cinnamon, but only as a personal preference. Grandma sure knows her stuff! REVISION: I've made this a few times, and I prefer to add 1 tsp or so lemon zest, 1 tsp cinnamon and 1/4 tsp nutmeg to the butter/sugar syrup, once it's cooled a bit. I pour this directly onto the apples (only about 6 or 7), and top with lattice. I've found the lattice without the glaze is more tender and tasty. Also, I bake the pie the entire time at a higher temperature, from 400-420 degrees. As always, to keep the crust from overbaking, I form a foil ring around the crust, and place a tented piece of foil over the lattice, and remove these about 10 or 15 mins. before the pie is done baking. Perfection!
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 3, 2010
Honestly the best I've ever made or eaten. Remove them from the oven while they are still puffy--they will set up just beautifully if left on the baking pan for a few minutes. NO ONE turns these down. (TIP: Use a cookie-scooper, much like an ice cream scoop, to produce uniformly shaped cookies.)
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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Oct. 20, 2010
Wasn't really worth the effort. They took much longer to bake than 18 minutes, and I don't know if it was mentioned at all, however because the dough is only partially cooked, essentially of a raw consistency, leaving at room temperature to serve is unappealing. I refridgerated these prior to serving, and it salvaged them. Also, the dough itself is lackluster as far as c.chip dough goes... use your own personal favorite. And though I made this with a yellow cake mix, I would suggest using chocolate. I'll give it 3 stars for a novel idea that I truly wanted to work.
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Creamy Hollandaise Sauce

Reviewed: Oct. 19, 2010
Try and try again... I was finally able to make this, and it came out very well. At first, I mixed only egg and lemon, and added the water after a minute or so. Once it began to thicken, in went the unsalted butter. I used cold butter, cut into small pieces, and only used half of what was called for. The cold butter seemed to temper the mixture better. The only seasoning I added was a pinch of cayenne. I held off from adding all seasoning til the very end, as I've read that salt, etc. can interfere with the emulsion process. All in all, it was delicious over steamed broccoli. Thanks for this recipe.
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Gourmet Mushroom Risotto

Reviewed: Sep. 29, 2010
Delish! I used 1 lb of mushrooms, as the author corrected in a comment, and it was the perfect amount. As a vegetarian, I substituted veggie broth for the chicken, and my husband didn't miss a thing. I didn't have shallots on hand, so I used onion/garlic, but I think I will keep some around for the future. Both my husband and I settled on the words woodsy and earthy to describe this hearty dish. The flavors are complex, and the wine shines through. Bravo, I'll definitely make this one again.
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