Ilona Recipe Reviews (Pg. 1) - Allrecipes.com (13356331)

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Grilled Turkey Legs

Reviewed: May 5, 2009
A great basic, what to do with these things. There are all kinds of personal adjustments that can be made. The idea is what is special...try this with smoked drumsticks, or smoked wings, cut the tips off the wings and you get a smaller white meat drumstick. Adust the 'boil time' for flavor only. It is fun and low cost. I will try it with a 'salsa' type flavor.
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Chicken and Gnocchi Soup

Reviewed: Nov. 9, 2011
Take one Tablespoon each, butter & olive oil...brown the gnocchi, from frozen. Top finished dish with parsley, some like cheese
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9 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Oct. 5, 2011
I use whatever greens my garden has. AND fat free 1/2 & 1/2. I also keep pre cooked bacon on hand..BLTs, anytime! I crush the garlic, & use less, I sliver the onion, I like texture. Had some ham slices once and used that rather than the bacon. And yes I use turkey sausage, hot & leave out the red pepper flakes. All my foods are on a diet. A dab of Brummel & Brown on top of the soup with ground pepper...wow!
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1 user found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Oct. 5, 2011
I use whatever greens my garden has. AND fat free 1/2 & 1/2. I also keep pre cooked bacon on hand..BLTs, anytime! I crush the garlic, & use less, I sliver the onion, I like texture. Had some ham slices once and used that rather than the bacon. And yes I use turkey sausage, hot & leave out the red pepper flakes. All my foods are on a diet. A dab of Brummel & Brown on top of the soup with ground pepper...wow!
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4 users found this review helpful

Alice Chicken

Reviewed: Mar. 20, 2011
If you want to do this fast use the precooked bacon. For flavor and less calories, use Brummel & Brown. And for an extra kick, use 1/2 peppered cheese. You can save more calories if you use 1/2 can of either chicken or mushroom soup. I never get away with mushrooms, so made some with grilled peppers, over rice or fried potatoes in the drippings...it is a keeper. I always have that on hand, the bacon, ready in 30 seconds. Great for BLTs in the summer. Another hint, use canned tomatoes in the winter, drain them and slice very thin. You will get away with it, much better than hot house in the winter...waiting for summer tomatoes.
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3 users found this review helpful

Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce

Reviewed: Jun. 12, 2010
Not having Phyllo on hand I used parchment paper. I keep forgetting about that... also, I love lemon but for those who don't think "Myere Lemon". It is the process that is a great way to cook...to kill the calories, if you like the cream use "fat free 1/2 &1/2..put the food on a diet... You can also use thin sliced potatoes. I may even try this with leftover rice...why not? fun---fun!!
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4 users found this review helpful

Baked Kale Chips

Reviewed: Jan. 19, 2010
I used the cooking spray. What a great idea. I also used a heavy seasoning salt, not a great idea. next I am going to try sweet potatoes.
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2 users found this review helpful

Herbed Pork Roast

Reviewed: Jan. 8, 2010
Thanks for the reminder on rubs. I don't do pork often but with a bet on grocery shopping using only specials & bulk foods (family packs) I needed a refresher: how to use it all & have different meals too. I used celery leaves & brown sugar. loved the 'permission/hint' of letting the meat rest with the rub overnight. I do that with out the spices all the time with beef. It starts the enzimes working.I couldnt help myself, I just had to brown it first in olive oil, garlic and onion. I will consider white wine next time to deglaze the pan.
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Balsamic-Glazed Salmon Fillets

Reviewed: Jul. 2, 2009
I added liquid smoke to the glaze. Good basic recipie, I also use non stick foil. HINT: since I use a lot of non stick foil, (just like OIL,) it can be reused. I for this I use the reused saved foil, then discard.
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Bacon and Egg Breakfast Tarts

Reviewed: Jul. 7, 2012
Love the variation, with crust... but for EZ, use regular muffin tin, spray, fold in a slice of ham or turkey, put the egg in bake 375 for 15-20... They come out crisp. I will bake both because some people don't like (how not to like?) the crust or if you see you just need more food--fast.
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15 users found this review helpful

Italian Salad Croutons

Reviewed: Mar. 18, 2009
All reviews are "true" I use all old bread this way. I sort the bred, (sometimes) by type but it is my basic recipe for breadcurmbs... I am making a game of 'cheap' cooking..to me it is only expensive if it is WAISTED..!! I like variety so I buy lots of bread(s). It is either this or bread pudding...now there is something to make but I eat too much of that to keep in the house! Sometimes I slice a specialty bread, and serve like a cracker, or large croutons in a basket, like breadsticks.
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High Temperature Eye-of-Round Roast

Reviewed: Jun. 28, 2009
I prep the roast with kosher salt rub, cover with moist kitchen towel pop in coldest part of fridge for 2-3 days. WEIGH the meat before, and after!!!! The timing is to finished meat weight. Don't like so much salt..brush, or rince it off, pat dry, season, or not. Bring meat out for an hour or so prior to cooking!! Be sure of your oven temps. EZ~~
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Baked French Fries I

Reviewed: Jan. 22, 2009
Try the Reynolds no stick foil...makes turning possible. I have been doing something like this for years. Try olive oil spray, I cut potatoes, rinse in cold water, dry with CLOTH. 'Dump' in bag, add seasonings, mix. Spray foil..yup no stick I spray too, spray potatoes, toss at 1/2 way point, I use tongs. spray again,,sometimes add seasoning salt at this point..play with it. It's worth the choices.. I make sliced potatoes the same way/at the same time they take less time to cut!! these I either serve, or store for 2-4 days, & use later..Less time in oven then or fry in butter..
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Slow Cooker Turkey Legs

Reviewed: Nov. 25, 2012
I wanted to check this out...and by gosh it worked... Took the hind end of a turkey...seasoned, put in a carrot,celery & onion, double wrap in foil...did not tie it up...cooked for 9 hours. Pulled it out of the pot, opened foil & the dark meat people oh & Ah. Took another two (2)-- 14#ers, cut in half & joined them. the middle screamed for stuffing...put some in & tied up the bird. Cooked in a cooking bag...wow, when I learn how to down load the pictures..beyond wonderful. This recipe had me curious enough to work with, and the courage to try. So, thanks...Also, I took a bolt cutter for the leg nubs to remove the tendons after cooking...also easy.
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6 users found this review helpful

Turkey and Quinoa Meatloaf

Reviewed: Oct. 10, 2011
Use this basic meat for filling peppers...use tomato soup and a can of diced tomatoes...yup, leave the sugar in this.. I cook carrots, celery, and taters in the soup/peppers...my gosh makes a great (!!!) soup afterwords. Just smash all leftovers together. Thin with more soup, tomato juice, milk, or water...to taste..
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9 users found this review helpful

Stuffed Pattypan Squash

Reviewed: Aug. 23, 2010
I use all sorts of stuff for stuffing... But I give the squash an ice bath and cook it a tad less then fork tender. I also use both green and yellow...the color is much better with a cold bath...
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8 users found this review helpful

Teriyaki Flank Steak

Reviewed: Mar. 24, 2009
I change things around some...try adding Worshestorshire and sliced onions, with sliced ginger. I use this with whole flap meat. Try it with a 2" plus thick blade roast. Marinate for a longer time, in a plastic zip bag,at least 1-3 days..remove, blot roast/meat dry, cover with moist cloth towel, and keep in fridge for another 24 hours..remove meat 1-1/2 hours prior to cooking. By slicing the ginger and adding onions changes the teriyaki flavor. If I want to go for Teriyaki, follow it more closly. This is great for larger cuts of meat. The dry resting in the fridge really starts the tenderizing process. I use red wine. & throw in a bay lief too!!
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German-Style Beet Salad

Reviewed: Jan. 14, 2010
Hey, all you newcomers to beets. Please consider what you are working with. Beets...misunderstood & underused. first...I take the time to bake them. (wash them-just get the dirt off) cut off the greens, then remove the vein with scissors. save for later...delicious. 2nd double wrap in foil, bake in a 300 degree oven for 2 hours. cook slower for a longer time. You want them to develop the & draw out the sugar (Heard of sugar beets?) let them cool. remove foil and rub the skin off..put your hands in a plastic bag, use an old washcloth-(you will discard this cloth). I taste them. if they need sweetness I may add brown sugar, raw sugar or honey. Once you have baked your beets, you will never boil them again..use the skin in your compost, or worms or dig a small hole and put them in your garden. The beets at Traider Joes are as awful as December tomatoes. speaking of which, when I need tomatoes for a sandwich in winter, I use canned, drained and blotted dry. They slice well. No one will notice if you have added crisp lettuce and some bacon...a BLT... Try the slow, long cooking for sweet potatoes... but those skins go to me, I just love them baked and caramelized. The worms fend for themselves. It's an acquired taste. experiment, explore and have fun.
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18 users found this review helpful

Buddy's and Bubba's Homemade Dog Food

Reviewed: Dec. 29, 2008
A very good base..and ratio of veggies, carbs and meat... Rachel Ray had a similar one...she gave me the idea of 1 bunch parsley, chopped, added at the end not cooked... My dog has cancer and I need to restrict carbs. I use lots of greens. My vet had me use pumpkin. But what I want to share is that it needs calcium and the vet said to give him 2 Tums. Heck with that.... I put it in a pressure cooker, the bones dissolved, no kidding. I add liver, at the end and change veggies as I find them. I will never use store dog food again...
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199 users found this review helpful

Bread Pudding with Whiskey Sauce III

Reviewed: Feb. 20, 2009
An excellent base..remember bread pudding was to use old bread, exta eggs,milk & cream, fruit, and the brandy to tempt the hubby! Very the cooking time and temp to compliment moisture milk/egg ratio..I like to remember to do mine in a water bath..but then sometimes I really like the crust..Think of this as a "light" fruitcake..Mine changes all the time..BTW the sauce is excellent on a cake..In Spain they have a whiskey cake..great, they pour the sause on the cake, and let it sit..watch so it's not too mushy. Frankly any favorit cake works..no frosting, dust w/powdered sugar.
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