Alassea Eruvande Recipe Reviews (Pg. 1) - Allrecipes.com (1574236)

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Authentic Mexican Tortillas

Reviewed: Jul. 24, 2008
This is a very good recipe. I only gave it 4 stars due to the amount of modification it needed. I cut the salt to 1 1/2 tsp. I cut the shortening to 1/2 cup. I microwaved the water about 2 minutes on high to get it really hot. I think the heat helps the shortening blend better. I rolled the dough into balls and let it rest in the bowl with a paper plate on top for 15 minutes. Mainly because that was the length of time it took me to get the rolling area ready and the cast iron skillet hot enough. I heated the skillet on high until a drop of water evaporated on it, then turned it down to medium heat. I rolled the dough balls out using a wooden rolling pin, trying to manipulate the dough as little as possible. By the time it took me to roll out a ball, the one on the skillet was ready to turn (about 30-45 seconds, not 1-2 minutes). I put the cooked tortillas inside a folded towell inside a gallon zip loc bag. This holds in the heat as well as the moisture. I think this step is important as some others had trouble with the tortillas drying out. The smell of the cooking tortillas was great. It was all I could do not to butter and eat them hot as they came off the skillet! I did eat the last one that way and it tasted like a little Mexican abuelita had made it. So if you've had trouble making tortillas, give it another try. It's an art form, like flaky pie crust. And for those who thought this recipe turned out pie dough, I'm not sure what type of pies they're us
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Basil Chicken over Angel Hair

Reviewed: Jun. 12, 2008
Very blah. I could have gotten the same results with basil-tomato sauce from Classico but without the hassle. I won't be making this again.
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0 users found this review helpful

Gingered Pork Chops in Orange Juice

Reviewed: Apr. 1, 2008
This recipe is on the verge of being pretty good. It needs something, but I don't know what. Here's what I did to it. I didn't have any brandy, so I used Cointreau orange liqueur. I used 1/4 cup instead of a TBSP. I also added 1 tsp orange peel to the flour mixture. I cut the orange juice to 1 cup and at the end, mixed it with a little cornstarch to make a sauce. I served it with rice. Overall, pretty bland and tasteless. I didn't really taste much orange, or ginger for that matter. Like I said, this recipe is on the verge of being good.
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3 users found this review helpful

Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Sep. 20, 2005
This recipe was pretty good. Like others, I was a little scared of the cinnamon and cloves. But you can smell them more than actually taste them. I followed the advice of others and added more potatoes. I put 1 1/2 potatoes on the bottom, then meat, then 1 1/2 potatoes on the top. I also added the cream of mushroom soup instead of the half and half. I increased the water to 3/4 cup as well. It probably would be good with cream of celery soup, too. I left out the bell pepper (don't like it), the celery (didn't have any) and the red pepper (don't like it). I also used chopped baby carrots as I didn't have shredded carrots or the regular carrots. I cooked the meat first and added the vegetables to the meat, without the olive oil. (Others mentioned the dish was too oily. If you use super lean meat, it's not a problem.) This would probably be good with any vegetable like mushrooms or maybe a little zucchini. I also turned down the heat to 400 and covered the dish with foil, as others noted that the top potatoes got too dry. I only cooked it for 50 minutes in my stoneware casserole. I sprinkled grated parmesan cheese on top and let it sit in the oven a couple minutes at the end. That was really good. The hubby liked this dish pretty well, so I'll be adding it to the rotation.
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Oven Roasted Potatoes

Reviewed: Sep. 19, 2005
Easy, easy, easy! I was a little concerned about all those spices together but they worked well. I substituted black pepper for the red pepper to cut back on the heat. I also increased the oil to 1/4 cup. (It didn't make the veggies too oily.) I made this with russet potatoes, yellow onion and baby carrots the first time: YUMMY! The second time I made it I added a yellow squash, and a zucchini to the mix. Also YUMMY! Next to try would be celery and mushrooms. I did turn down the oven to 400 because I was roasting it along with Mediterranean Lemon Chicken, also found on this site. Just cut the potatoes a little smaller and they'll get done. My hubby loved it! I highly recommend this recipe.
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Mediterranean Lemon Chicken

Reviewed: Sep. 19, 2005
Easy and delicious. I used chicken breasts instead of legs and bottled lemon juice and peel instead of fresh. Served it with roast vegetables and it was a hit with the hubby!
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Egg and Sausage Casserole

Reviewed: Aug. 13, 2003
This recipe is a big hit in my family! The first time I made it was for a Christmas brunch. There are never any leftovers, no matter how much I make. I also add mushrooms and chopped onion. It would probably be good with any of your favorite omelet ingredients. If you use reduced-fat sausage, cheese and crescent rolls, you can't tell a difference. It is also good the next day in a sandwich. I do have to cook it about 50 minutes or longer to get the eggs to set, but that may just be my own oven's quirkiness. This is definitely a "keeper".
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Aussie Chicken

Reviewed: Mar. 24, 2003
This dish will roll your eyes back in your head, it is so good! It should be called "Awesome Aussie Chicken"! I did make a few minor changes when I made it, though. I was out of bacon so I just fried some chopped thin sliced deli honey ham. I used chicken tenders instead of chicken breasts and they cooked a little faster. I sauteed a thinly sliced onion with some chopped fresh mushrooms in a little butter, to put over the chicken while baking. Then I cooked the chicken in the same pan with a little more butter, rather than the oil. I think the butter adds a lot more flavor, if you don't mind a little decadence now and then. I also used shredded cheddar rather than colby-jack. The honey mustard sauce makes the dish, however, and I didn't change a thing. I'm not giving THIS recipe out to my family or friends so they can think I'm a super cook! :) Thanks, Rebecca for an easy recipe that tastes like a little bit of heaven!!
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Cranberry Pork Chops I

Reviewed: Mar. 19, 2003
Very easy to prepare. Good "desperation dinner". I used thin pork chops, so rather than stuffing them, I just spread the cranberry mixture on top, and cooked 15 minutes at 400 F. I also didn't have any orange marmalade so I used strawberry spreadable fruit. I think you just need something sweet to cut the tartness of the cranberries. I didn't have any fresh or frozen so I used dried. I also didn't have ground cloves, but I did have whole ones that I ground in my mortar and pestle. I think it gave the recipe a stronger clove flavor, so I'll cut back a little next time on the cloves. My husband liked the pork chops and so did I. He said he wouldn't want them every week, but we could have them once in a while.
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5 users found this review helpful

 
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