ELWOODWILSON Recipe Reviews (Pg. 1) - Allrecipes.com (1596953)

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Breakfast Loaf

Reviewed: Nov. 3, 2010
I always take a treat to my dog's groomers when he goes. This was what I took last week. They loved it!! My changes: added cheese inbetween most layers...including starting on bottom (so that the bread would be cheesey too) and on top (for the same reason). I brushed the bread cavity & top (before filling) and outside part of bread with olive oil then put garlic powder/salt on them for more tasty bread. Eliminated the red pepper and layered with roasted hatch chilies cut in half lengthwise and seeded (for a mild spicey bite). As others suggested, I put it together the night before, wrapped in alum. foil, took out of the refrig. about an hour before I put in oven so it would not overcook and make bread hard. They really liked this a lot! Unfortunately I didn't taste it so will have make one for us next time.
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17 users found this review helpful

Horseradish Corn on the Cob

Reviewed: Jun. 21, 2010
Cooked the corn in oven for about the first 30 minutes then finished it off over the grill. Had the same experience as others...the horseradish flavor disappeared even tho we added twice as much AND about a 1/4 t of extremely hot horseradish. This stuff when you remove the lid almost knocks you out. Still no horseradish/mustard flavor. To hopefully solve this next time we are going to not put the mustard/horseradish on until we take off the grill. Will be interesting to see if that will be a change to keep those flavors. Also to make healthier we used olive oil for the butter. Corn was still excellent.
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2 users found this review helpful

Smothered Filet Mignon

Reviewed: Jun. 21, 2010
Very good. Only changes: eliminated sugar and butter...and added a bit more olive oil to make it healthier. Taste did not suffer at all.
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2 users found this review helpful

Petite Pea Tomato Salad

Reviewed: Jun. 8, 2010
Made this a couple of days ago. Doubled the recipe. Eliminated sugar and added an additional garlic clove but otherwise made recipe as is. It was excellent! A light and easy summer salad. Next time I am going to try adding red onion and clams or tuna for a lite lunch.
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4 users found this review helpful

Baked Potato Casserole

Reviewed: Apr. 18, 2009
Made this on Easter to accompany my brother-in-law's Greek leg of lamb--which is always great! This recipe added a twist on the menu and everyone agreed...was absolutely delicious! Based on some of the reviews, we did cut back by about 1/3, on the cheese cubes and added about 1/3 less shredded on top to brown up the last 10 or so minutes of baking. Probably cooked 10 to 15 minutes longer also since we made sure the potatoes were firm when adding to rest of ingredients--wanted to make sure the potatoes held up (cut in smallish cubes). Also sauted the onion and 2 garlic cloves in a little of the bacon drippings. Added garlic salt and pepper to taste...we always add these 2 ingredients to practically everything...and the result was an excellent dish! We very seldom eat this type of food, so when we do...it better be worth the calories...It definitely was!!!
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2 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Feb. 17, 2009
We were looking for a chili cookoff receipe and tried this one. We made it & took samples to 6 people to taste & give feedback. They all said overall..."average". Everyone thought it was too thick--more like a casserole, too sweet (probably because of the bell peppers--even tho we cut back on them) & too strong of a bell pepper taste. One person said it tasted almost bitter the next day and had too many beans. We agreed with all the comments. Not our kind of chili but then I think chili is one of those dishes that you like more particularly a certain way.
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3 users found this review helpful

Wisconsin Bratwurst

Reviewed: Feb. 7, 2009
My husband was in a one pot cookoff and we cooked sausages just as an added bonus to serve when they came to the booth to taste his cookoff entry. Everyone...and I do mean everyone was falling all over themselves after they tasted the sausage. His changes: no sauerkraut since we were giving away the sausage like an appetizer, he tripled the recipe, used 1/3 less butter, did not poke holes in the sausage, used St. Arnold's brown ale, added a little more onions. He followed the recipe after that. One side note: since it was for a cookoff after he lightly grilled he cut up the sausage into bite size, put in plastic bag and added Virginia BBQ sauce (I know, but this was for a BBQ cookoff in Texas!)and froze for a week. During the cookoff we had a portable grill where we warmed the sausage. We had to chase some people off because they kept coming back and taking handfuls and sending everyone over to get this "OMG" sausage! We are planning on making again...for a german party for 20ish age group and this time we will stick to the recipe with the sauerkrat, brats and NO BBQ sauce.
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3 users found this review helpful

Ed Zieba's Famous Family Pork Chops

Reviewed: Jun. 13, 2008
These pork chops were very tender and tasty. I found them to be a bit sweet tho...I guess that comes from the onions. I added garlic and garlic salt/powder and otherwise cooked as recipe calls. I will make again and maybe not put in as much onion (even tho we love baked onions) and see if that adjusts that sweetness since we tend to like more savory dishes. Still really good.
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14 users found this review helpful

Breaded Chicken Fingers

Reviewed: Apr. 15, 2008
Since we don't eat fried foods very often...when we do it has to be outstanding...and this was! Made this for my aunt's 90th birthday party and all the ladies and gentlemen loved them. Marinated overnight and then thought I would try baking to lessen the calories. I baked for about 20 minutes but they were still white on the outside so had to flash fry--in and out--til brown. I also used panko instead of bread crumbs which made them extra crispy but still very juicy inside. Next time I made them I decided since the first batch was so great I went with the same cooking method. Takes a lot less frying time--since they aren't cooking,just browning--and not as messy. These are very, very good.
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6 users found this review helpful

Cheesy Green Chili Rice

Reviewed: Dec. 19, 2007
Made this for a large party last night. It was a hit! Many asked for the recipe. I have fixed this recipe before a number of times and always had great comments. While I made 4 times the original recipe amount (to serve 24+) I still added an additional probably 2 more cans of green chilis on top of what it called for. Even used some hatch chilis(a bit hot)for a subtle bite! I think some more salt and pepper added to the sour cream prior to mixing would spiff up the flavor--just for our taste...otherwise this recipe stands on its own. Very good dish!!!
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12 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Oct. 16, 2007
These went over so well at a party this weekend. Tripled the recipe. Only change: would use 1/3 less butter in the sauce next time and only used drumettes since that's all I could find. We usually don't eat this type of food so was a real treat! Even tho I sprayed with oil olive they did stick to the foil underneath a bit so I won't use foil next time. I baked them for almost an hour. Very crispy and everyone said they were better than Hooters! I'll take that!
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5 users found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Jul. 17, 2007
Superb flavor! We love spicey, so this was perfect for us. Even dared to use fresh jalapenos. And during the season (about August) we used hatch chiles... which added a wonderful taste!!! This is just darn good chili!
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4 users found this review helpful

Easy Apple Strudel

Reviewed: Jul. 17, 2007
Loved this! True to it's name...EASY! Only changes: Used 3 Granny Smith apples & added a few drops of lemon juice, 1/2C of pecans (no raisins) and sugared the pastry before adding the apples. Brushed pastry after it was rolled with melted butter and then sugar. Seems like a lot of sugar but the apples I used were pretty tart and needed it. (And we aren't hugh sweet eaters.) Mine have cooked in about 12-15 min...maybe it's just my oven, but I would watch to make sure not to burn bottoms. VERY, VERY GOOD & EASY.
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225 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jun. 26, 2007
Really liked this! My son fixed this and liked it so sent it to me. Used olive oil instead of butter (I used a full 1/4 cup but would cut back next time to a little more than 1/8 cup)to bring down the calories. Loved the crunchy crust! Seasoned the actual fish prior to broiling with all the herbs and spices, plus added a little cayanne for a bite! YUMMMMMM!
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5 users found this review helpful

Grilled Salmon Kyoto

Reviewed: Jun. 12, 2007
My son had us over last week and grilled these on cedar planks. The smell alone was worth it! But then...we ate some!!! I can't remember having any better tasting salmon and we eat salmon a lot! He said the only change he made was that he eliminated the tomato sauce. He grilled asparagus also--yummy dinner that we appreciated with several of our senses!!!
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27 users found this review helpful

Rugelach

Reviewed: Jan. 12, 2007
These were so, so good! A little time-consuming to make but worth every minute! We don't like raisins so eliminated those and was very liberal with the cinnamon sugar--in fact--probably doubled the amount added to each--inside & on top. Used pecans and experimented with orange marmalade & strawberry preserves(liberally)as well--both outstanding! Was making these while people were around and could hardly keep any to store for Christmas gifts! I had to keep making more! I found serving them warm is the best. Never got around to it but I want to try these with sausage or bacon & different cheeses. Who knows...they may be a hit too!
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13 users found this review helpful

Spicy Mango Salsa

Reviewed: Jul. 5, 2006
Only changes: Didn't add ginger and used cilantro rather than basil. Topped goat cheese quesadillas with salsa...Excellent!!!
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9 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Jul. 5, 2006
Superb! Rave reviews by everyone.
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3 users found this review helpful

Mexican Beef Supreme

Reviewed: Jun. 23, 2006
This was outstanding! Added double the garlic, cilantro and jalapeno(seeded)--but we like spicey. Also cut the stew meat in smaller cubes. Added 2 cans of salsa and cooked for 2-3 hours on low to really tenderize the meat(added a bit of water if necessary). Wrapped the mixture in tortillas, added more salsa and these were sooo good! Have fixed a number of times.
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16 users found this review helpful

Original Homemade Italian Beef

Reviewed: Jun. 23, 2006
We loved this recipe! Extremely easy. Changes for our tastes were: We like spicey foods so I added another half jar of pepperoncinis--juice and all. Added all peppers in half way thru the cooking process: after about 3-4 hours so the flavor soaked into beef. Used 2 instead of 3 dressing mixes (from the advice of others). Brushed the hoagies very lightly with olive oil, spinkled a bit of garlic powder & salt on them, toasted then added shredded meat and provolone & broiled until melted--(toasting the hoagies helped prevent them from getting too soggie when juice was poured over them) . Put the hoagies in a bowl, added pepperoncinis to taste and laddled the unbelievable great juice over it. Excellent!!! I did go to great lengths after the meat was done to pull it out and shred it to make sure all the fat was removed and this took a LONG time. But this is not necessary just my preference.
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159 users found this review helpful

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