elsa Recipe Reviews (Pg. 1) - Allrecipes.com (13790667)

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Moist Date Nut Bread

Reviewed: Jan. 26, 2009
I would actually give this 4.5 stars; made it exactly as the recipe read first go-round - it was too salty (and I thought 1 t salt for this amount seemed like a lot). I cut the salt in half and used 1/3 C brown sugar, and it was fabulous the 2nd time around. Also, you can double this recipe and bake in a 13x9 pan - it makes a giant coffee cake. I served it at my B&B this past weekend to rave reviews. It remains moist for 4+ days if well covered and set in a cool spot. It was a favorite of the male guests and several asked to take pieces home with them. Thanks for a great recipe!
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9 users found this review helpful

Pecan Fudge Pie

Reviewed: Feb. 23, 2009
I was looking for a pie that would not have the consistency of chocolate pecan pie, but still have those flavors and this fit the bill perfectly! I did reduce the sugar in the recipe to 1/3 cup since it already had so much corn syrup in it, but that was the only change. I do find if you toast the pecans first their flavor is much improved in all pies, thus I did so for this pie. Everyone loved it, even those who are not big sweets eaters (it's not ultra sweet).
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8 users found this review helpful

Gramma's Date Squares

Reviewed: Feb. 23, 2009
I love these date bars - they are on the sweet side, so reducing the sugar in the date mixture was an appreciated comment from a number of reviewers. I make these for picnics in the summer and they're always well received.
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0 users found this review helpful

Shrimp Scampi Bake

Reviewed: Feb. 23, 2009
I've never liked making shrimp at home - it's so easy to over cook them. This recipe was easy, and foolproof; once they are pink/opaque they are done (I found that happened in about 8 mins in my oven). Even my picky father, a self-proclaimed expert on shrimp scampi, loved this recipe. I did let them sit in the marinade for a half day - simply put the shrimp in a ziploc bag in the frig and baked later in the afternoon. A great appetizer instead of shrimp cocktail!
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No Roll Pie Crust II

Reviewed: Mar. 12, 2009
I don't really like rolling out pie crusts, either, thus this is a nice alternative. It isn't a particularly attractive crust, but is quite suitable for a savory pie. I melted a stick of butter rather than using oil - with a good flavor. I'll definitely use this again, but will continue to roll out crusts for dessert pies most of the time.
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1 user found this review helpful

Pralines, Coffee and Cream Cake

Reviewed: Mar. 12, 2009
I took this to a mardi gras dinner - it was really the hit of the party! You may want to try to use a deeper 13x9 pan, as the top layer/frosting makes the cake quite high. Putting a lid on most rectangular cake savers will end up smashing down the frosting. Won't look as nice, but will still taste fine.
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3 users found this review helpful

Blue Cheese Potato Salad

Reviewed: May 14, 2009
Loved this potato salad - totally different than anything I have made before and a nice change. I also used a bit of prepared blue cheese dressing in addition to the included dressing (just 1-2 T of it) and extra blue cheese crumbles. I also added a little extra bacon and blue cheese crumbles. It's excellent served at an outdoor BBQ.
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1 user found this review helpful

Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Jun. 5, 2009
When I found this recipe browsing the chocolate cake section I could hardly believe my eyes. I took the advice of some reviewers and added one teaspoon of vanilla and a bit of salt, but otherwise used the recipe as printed. It was really amazingly good! It's important to process the beans very well. My cake was cheesecake like in texture and the bean flavor was hardly present. I highly recommend this, and will be using this recipe often at my B&B when I have guests with gluten intolerance. Thanks!
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1 user found this review helpful

Spicy Sweet Potato Salad

Reviewed: Jun. 8, 2009
I liked this recipe and agree it's a nice change from the typical potato salad at picnics. I added steamed asparagus to it, but otherwise used the recipe as written - dressing is wonderful. Thanks!
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6 users found this review helpful

Crustless Cranberry Pie

Reviewed: Nov. 14, 2009
This is one great baked good! I don't really consider it a pie, but as a moist cake goes, it's wonderful and worth trying. It's not very sweet - a nice change from the typical holiday dessert fare. I use it as a breakfast coffee cake for my B&B - everyone loves it. I have now made it a few ways, the recipe as written is wonderful. I have now tried it with 2/3 cup of applesauce in place of the butter and it was equally as good.
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18 users found this review helpful

Baked Oatmeal I

Reviewed: Dec. 2, 2009
I initially made this recipe the way it's written minus the extra sugar on the top. It was good. I then tried a few suggestions in other reviews, and now replace all of the oil with unsweetened applesauce, reduce the sugar to 1/2 cup and add 1 cup of raisins (personal preference) and it's great. You can always add more sugar after baking, so cutting back on that is easy. I served it with extra brown sugar and toasted pecans on the side - my B&B guests liked it and several wanted the recipe. I'll be making this again!
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1 user found this review helpful

Cranberry-Pumpkin Cookies

Reviewed: Dec. 2, 2009
Loved the tart cranberries in a sweet, soft cookie! I did pour a warm butter cream glaze on half of the cookies to try that out, and people seemed to like them both ways. I will definitely make this every fall - a nice change from the typical overly sweet cookie. Thanks for a great recipe!
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Romanian Apple Cake

Reviewed: Dec. 2, 2009
This was a hit at the B&B this fall! I chopped the apples rather than using them in thick slices (I also only had 3 large apples, so that's what I used). I also substituted unsweetened apple sauce for the oil, but all else was per the recipe. I really enjoyed this as a coffee cake and my guests did too!
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2 users found this review helpful

Irresistible Irish Soda Bread

Reviewed: Dec. 2, 2009
This was good, but I prefer the Irish Soda bread I recipe. I'll probably stick with that one.
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3 users found this review helpful

Chewy Caramel

Reviewed: Dec. 2, 2009
I just made these, my first candy ever, and I have to say, it wasn't that hard. I made the mistake of stirring too long - once it boils you need to step away from the pot and let it boil so that the temperature can rise to at least 245 deg. As long as your heat is only simmering, it will be fine. The caramels are really creamy and easily topped with a spoon of chocolate and then sprinkled with sea salt - they are lovely to look at, and very tasty.
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2 users found this review helpful

Chicken Satay

Reviewed: Dec. 2, 2009
This is a great way to serve chicken! The result was very tender meat with lots of flavor. I did marinate the chicken over night (first time I followed the recipe and found that the chicken could have had a stronger flavor, so I made them up the night before the 2nd time around, and it was perfect). Other than that, I wouldn't change a thing.
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Sweet Cornbread Cake

Reviewed: Dec. 2, 2009
I love this recipe - I am of the sweet cornbread persuasion. I made it as written the first time and give it 5 stars, however, I've made it several more times and this is what I do now: I use 2/3 cup unsweetened apple sauce and 1/3 cup oil and totally skip the butter, I use only 1 cup of sugar. With these 3 minor changes I just love this cake! It's still sweet, but just a little less.
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48 users found this review helpful

Chai Tea Mix

Reviewed: Jan. 3, 2010
Have been a chai tea mix drinker for a long time, and happy to try a home made mix that could reduce the cost. This was very good and although different from the brand I normally drink, it's a nice change. I will definitely make this for myself, and will probably make it for gifts next holiday season! Thanks for the post!
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1 user found this review helpful

Hot Pizza Dip

Reviewed: Jan. 3, 2010
Had this dip at a friend's house this past holiday season, it's wonderful! She adds different things depending on what's she feels like eating, so it's quite versatile. I highly recommend this and plan to make it a regular at my house, too.
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Coconut Macaroons III

Reviewed: Jan. 3, 2010
I've tried numerous coconut macaroon recipes, and although this isn't better than my other favorite, it's easier to roll into balls and the balls maintained their shape better while baking (chill the batter before rolling). I plan to make this my "go-to" recipe now. Because these hold their shape better, it's easy to pour a chocolate glaze on - they look more uniform and professional. If stored in an air tight container, I find these are fine for a couple weeks.
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1 user found this review helpful

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