eljae Recipe Reviews (Pg. 1) - Allrecipes.com (12222710)

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Mom's Apple Fritters

Reviewed: Jan. 18, 2012
The only thing I did differently with this recipe is add some cinnamon to the batter. My hubby and 7 year old loved these but I was disappointed. They weren't sweet enough for my taste.
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Delicious Ham and Potato Soup

Reviewed: Jan. 10, 2012
I fiddled with this too much to give it an honest 5 stars. It's a really good base and a really good recipe as written. I just knew it wouldn't be exactly to my family's liking. Firstly I omitted the celery because we have 2 non-celery eaters in my family. Instead I used celery salt. Secondly I upped the ham to almost a full cup. I also omitted the bouillon, thinking with all the ham I didn't need the extra meat flavor or salt. And finally I added about 3/4 cup shredded cheddar to the milk mixture, stirring to let it melt. All in all it was very good. The only thing that remotely bothered me is I thought it was a touch thin. Next time I'll cut back on the water, add more flour or mash up some of the potatoes to thicken it up a bit more. ETA: For those that said their soup tasted pasty or floury, when making a roux or gravy with flour, you MUST let it boil for a few minutes to fully cook the flour. If you do not, you will end up with a pasty or floury flavor.
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Apple Ugly Cake

Reviewed: Jan. 9, 2012
Good flavor, but much too oily. I followed the recipe exactly. Will make again, but next time will cut the oil at least by half.
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1 user found this review helpful

Ham Muffinwiches

Reviewed: Jan. 9, 2012
I thought these would make a nice change in the lunchbox for my 7 year old. I had one right out of the oven and thought "Meh." But once they cooled more, they were better. My 7 year old had his room temperature and LOVED it. I finely diced the ham, omitted the green onions since I was making these specifically for the (very picky) 7 year old and added about 1/4 cup of cheese in the mixture instead of sprinkling it on top. My muffin tin is on the small side and I got 12 muffins. Will be making these again with all the ham we have to use up. (Oh I used Jiffy brand cornbread mix.)
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5 users found this review helpful

Sausage Cheese Soup

Reviewed: Dec. 6, 2011
This was okay. Perhaps it's because I'm not a big meat eater, but I felt this had too much meat. Next time I make it, I'll probably cut the meat in half and add more vegetables. Another reviewer suggested adding potatoes, which I think would be very good. Maybe even some broccoli. All in all and good start as written, but needs fiddling with.
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1 user found this review helpful

Angel Hair with Feta and Sun-Dried Tomatoes

Reviewed: Nov. 10, 2011
Hubby and I had this tonight for dinner. It was yummy, although I think there were too many sun-dried tomatoes for hubby. I had sun-dried tomatoes in oil, so I used the oil from the jar for the olive oil the recipe called for. Also I derped and bought regular feta so I added some dried basil too.
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2 users found this review helpful

Chicken Cordon Bleu Casserole

Reviewed: Nov. 3, 2011
My husband and 7 year old liked this better than I did, I think. I thought it was sort of bland and just so-so. I used regular sour cream instead of the cooking creme because I'm not crazy about the cooking creme. This really needed some "oomf" by way of some dried mustard or something. May make again, but will fiddle with the flavors quite a bit if I do. Also, saying it serves 4 is being generous. It barely served two adults and one picky child. Be prepared to have a salad and bread on the side to fill everyone up.
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Southwest Pasta Skillet

Reviewed: Sep. 4, 2011
I made this the other night, but made lots of alterations to it. First I didn't have any chicken on hand, so I used ground beef instead. Second, I used a can of Rotel for added flavor. And third, since I've been a little unsure of the Cooking Creme, I used 10 ounces of Breakstone's Sour Cream Southwest Style Dip. It was really delicious and my picky hubby went back for seconds before I could even finish "firsts." If you can't find the Southwest Style Sour Cream dip (which I believe is new), you could also use regular sour cream or cream cheese and add chili powder, cumin and other spices to taste.
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5 users found this review helpful

Chicken Suiza Cornbread Bake

Reviewed: Aug. 6, 2011
This had a nice flavor, although a tad bit bland. I made this following the recipe almost exactly. I did not have a whole onion, and it needed more than the halfish of a large onion I put in it. I also put in a whole can of green chilis instead of the two tablespoons. The cornbread "crust" around the edges was a bit thick for my taste. Next time I'll use a smaller pan and spread the chicken mixture out more. I also think I'll add some cumin and maybe some chili powder to the chicken mixture next time for added flavor. The reviewers speaking to a mushy cornbread I don't think realized that this was not supposed to be cornbread with chicken on top, but rather more of a corn casserole. And perhaps the recipe could be better named to reflect that, even if "Cornbread Bake" does have a nice ring to it. A lovely recipe all in all that can be easily altered to accommodate extra spices for those who want something with more kick. Also to those who say this recipe is a lot of work because you have to cook the chicken, I'm wondering how you're cooking the chicken? I poached 3 boneless skinless chicken breasts while I was chopping and sauteing the vegetables. It added maybe 5 minutes to my prep time.
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Green Chili Casserole

Reviewed: Aug. 3, 2011
This was just okay. It had a good flavor, but it seemed more like a dip than a casserole. I adjusted the recipe to serve 4 because it was just for my husband and me. What resulted barely fed both of us for supper with chips and guacamole on the side. The tortillas didn't seem to serve much purpose. Perhaps if they were toasted first they would make a bigger impact. I thought it was too cheesy (I used Mexican style Veleveta) and I'm not sure how to grate Veleveta, so I diced it instead. I would make this again, but would serve it as a dip or a filler for the tortillas instead.
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Peach Cobbler I

Reviewed: Jul. 24, 2011
Oh my, that was good! I was looking for something similar to my mom's peach cobbler she made when I was a kid. This wasn't it, but this was wonderful. The only change I made to this recipes is, based on other reviews, cut the butter to 4 tablespoons. This baked up warm and gooey with a slightly caramelized crust. As long as you're not looking for more of a pie type crust, this cobbler is perfect!
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6 users found this review helpful

Pineapple Zucchini Muffins

Reviewed: Jul. 23, 2011
These are quickly a new favorite! This is not a heavy dense muffin, but rather light, delicate and moist. I used summer squash instead of zucchini and squeezed out most of the moisture. The only other substitution I made was to use pumpkin pie spice because I was out of cinnamon. My very picky 6 year old took one bite and said "YUM!" What a nice way to get veggies in a kid who generally refuses to eat anything that might have actually touched a veggie!
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5 users found this review helpful

Kettle Corn

Reviewed: Jul. 20, 2011
This was really good - light and slightly sweet. I liked it much better than kettle corn you'd get at a fair, which tends to be more heavily sugared. We've made it twice now, and it does work much better in a wide bottom pan. I used my dutch oven. We tried the shake 3 seconds, hold 3 seconds method, which worked great. Only a few pieces at the very bottom stuck to the pan, but I was slightly distracted too. This is a keeper and will definitely make it again, especially for parties and such.
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RWOP Finalist: Swiss Chard au Gratin

Reviewed: Jul. 11, 2011
This was good, but not spectacular and the directions lacked a little. It never says how the havarti should be treated - diced, sliced shredded, etc - or if the swiss chard should be cut any further than removing the stems. My leaves were pretty big so I did cut them into strips. I also thought it was too cheesy and a little oily. Next time I'll be cutting the sauce quite a bit. The bread crumbs didn't add anything, nor, surprisingly did the bacon, which actually is good because now I can make it for my vegetarian friends without feeling like it's missing something. I'll make again, but with alterations.
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12 users found this review helpful

St. Louis Toasted Ravioli

Reviewed: Apr. 10, 2011
I used evaporated milk to dip these in, as I was out of both whole milk and eggs. It worked fine. I also baked these in a 375 oven for 20 minutes. My 6 year old gobbled these up so fast I thought I was going to have to make another batch for everyone else.
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Cheesy Ham and Hash Brown Casserole

Reviewed: Mar. 3, 2011
This is delish! I half the recipe for my husband and me and serve it as a main dish at supper. I usually use mild or medium cheddar and a mix of cheddar and mozzarella on the top rather than the parmesan. Next time I make it, I'm going to add some onion. It's the only thing lacking.
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3 users found this review helpful

 
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