elball Recipe Reviews (Pg. 1) - Allrecipes.com (16255968)

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Peppy's Pita Bread

Reviewed: Jun. 8, 2013
All of my pitas puffed up nicely and have nice pockets. I didn't follow the instructions to a T though. I let the balls raise for 30 minutes, then rolled them out and let them sit for 15 minutes or so as the oven heated up. I layered the rounds between floured kitchen towels and I didn't have any trouble with the dough sticking. I took one star off because the damp towel method of softening the pitas did not work as expected. The only pitas that softened were the ones on the top and bottom. Therefore, I had to keep taking the top and bottom ones out of the stack to let the next set soften. It took a couple hours to soften all eight pitas. Next time I'll layer the baked pitas and damp towels, instead of wrapping a towel around the stack.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: May 21, 2013
I used a combination of cream and milk. It was fine but not great. It definitely needs more spices or herbs. The pasta should sit for several minutes (10 to 15 minutes) after adding the sauce to allow the pasta to soak up the extra liquid.
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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Jan. 8, 2013
This was nice and pretty easy to make. I used 2 Tbs coconut oil in place of the 1/4 cup butter and didn't have any issues using half the fat called for. I pureed half of it and left the other half chunky as I'm not the biggest fan of pureed soups.
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Absolutely Fabulous Greek/House Dressing

Reviewed: Aug. 29, 2012
Reduce to 15 servings to make one Good Seasonings cruet.
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Refried Beans Without the Refry

Reviewed: Jul. 12, 2012
The beans were tasty - very good flavor. Skip draining the liquid and add a little more seasoning and some veggies and you've got a nice bean soup. I took a star off because the cook time was way off. The unsoaked dry beans were perfectly cooked after 4 hours on High in my slow cooker - that's half the time called for in the recipe. After 5 hours, I turned it down to low and cooked for another hour and the beans ended up very soft. I know slow cookers vary and mine may be hotter than most. If you knows yours also runs hot, I would recommend checking your beans at 4 hours and again at 6 hours to make sure they don't overcook. With 8 hours on High in my slow cooker, there would have been no need to mash the beans before serving as they would have turned into "refried" beans with a few stirs.
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Chili Seasoning Mix II

Reviewed: Jun. 9, 2012
Good, but I thought something was missing. Maybe it needs more chili powder. I left out the flour as others and used cornmeal as the thickener.
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Apple Cole Slaw

Reviewed: Jun. 7, 2012
Great recipe. My SIL made this for a family dinner. Used one Granny Smith apple and left out the red apple. Also added more bell pepper. Use only one green onion or else the slaw will taste like green onion.
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Quick and Easy Alfredo Sauce

Reviewed: Jun. 4, 2012
This was quick and easy to make. I made a half batch for a half-pound of fettuccine and it was more than enough sauce to cover the pasta. I used a non-Philadelphia cream cheese and didn't notice any cream cheese taste. I added a minced garlic clove (instead of garlic powder) to the melted butter before adding the cream cheese. The flavor was good, not great, but the texture was a little grainy.
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3 users found this review helpful

Irresistible Irish Soda Bread

Reviewed: May 3, 2012
I hate to go against all the five stars, but this bread was just average. I substituted one cup of white whole wheat for one cup of AP flour. We ate it warm last night and it tasted like corn bread. Today, now that it's cool, the bread is rather bland and there's a strong baking powder aftertaste. If I made this again, I would definitely decrease the amount of baking powder. I have made better soda breads and will probably not make this again.
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Mongolian Beef and Spring Onions

Reviewed: May 2, 2012
Good sweet stir-fry sauce; however, this doesn't match the Mongolian Beef recipe I'm trying to duplicate. Next time I will cut the brown sugar down to 1/3 or 1/2 cup, as it was a little too sweet for my tastes.
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Delicious Black Bean Burritos

Reviewed: Mar. 22, 2012
Double the beans and add some mexican seasoning.
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Super-Simple, Super-Spicy Mongolian Beef

Reviewed: Mar. 19, 2012
I was looking for a recipe that tastes like the Mongolian Beef at the restaurants near me. This recipe is definitely not it. This recipe is good, but not great. I added a 5 green onions, a 1/2 onion sliced, a teaspoon of ginger, and only 1/2 tablespoon red pepper flakes. Even with the additions, the flavor was still lacking. Aside from being spicy, this dish doesn't really have much going for it. My search continues.
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Ten Minute Enchilada Sauce

Reviewed: Feb. 26, 2012
Four stars as it was good, but not exceptional. Per the other reviewers, I cut down on the amount of chili powder and oil to 3 Tbsp, and upped the cumin, garlic powder, and onion powder to 1/2 tsp. I substituted onion powder for the onion salt, so that I could have more control of the salt. I also let this simmer longer to give it more depth of flavor. I'll probably make this again, using more than one variety of chili powder, as it's a little one dimensional with only one type of chili.
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Jacky's Fruit and Yogurt Muffins

Reviewed: Jan. 2, 2012
These are okay, but not great. The search continues for a better blueberry muffin recipe. (The recipe made 18 muffins.) The batter is extremely thick. I followed the suggestion of another reviewer and thinned it out with a little milk just to get most of the flour incorporated. Because the batter is so thick, the blueberries clumped together in each muffin. This resulted in two-thirds of the muffin being a clump of blueberries and the other third being completely blueberry-less. Although I didn't think it was possible for a blueberry muffin recipe to call for too many blueberries, I think this one does.
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Whole Wheat, Oatmeal, and Banana Pancakes

Reviewed: Dec. 17, 2011
Excellent recipe! I've been making this for a few months now and they are great with bananas or applesauce. My changes: I always add in the cinnamon. I use at least two bananas instead of one; one just doesn't give it enough banana flavor for my tastes. I usually swap the dry milk out for 1/4 to 1/2 cup buttermilk powder and then switch the milk out for water. I often make extra batches of the dry ingredients in ziptop bags and stash them in the freezer. Label the outside with the liquid ingredients and their measures. Then it's as easy for me or my hb to make these as a store-bought mix.
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4 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Nov. 13, 2011
Decent biscuits, but nothing to write home about. I haven't had the ones at the famous restaurant chain, so I can't compare the two.
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2 users found this review helpful

Sarah's Rice Pilaf

Reviewed: Oct. 6, 2011
Good base recipe, but it's needs some modification as it's bland. Next time I'll add more salt and herbs and try adding in some soy sauce (roughly 2 Tbsp).
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Sweet Dinner Rolls

Reviewed: Oct. 6, 2011
The dough was nice a soft coming out of the breadmaker. However, the final rolls were a little dry. I'm going to try them again as round rolls instead of crescents and see if I get a moister result.
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Brown Rice and Black Bean Casserole

Reviewed: Sep. 22, 2011
This is a decent starting recipe, but the resulting casserole is rather bland. Considering the recipe barely calls for seasoning or spices and uses mildly flavored ingredients, I'm confused by all the five star ratings. I'll make this again because it's a veggie-packed version of beans and rice. However, I'll definitely add a Mexican seasoning mix to it to kick up the flavor. And I might try it with chicken thighs instead of breasts to add even more flavor. The changes I made: I chopped raw chicken and boiled it shortly in broth before adding the brown rice to the pot, as I didn't have cooked chicken on hand. I doubled the brown rice to 2/3 cup and upped the broth to 1.5 cups to compensate. I kept the rice cooking time the same. I also doubled the amount of cumin, onion (1/3 cup just seemed too small to add flavor) and carrots (as other reviewers mentioned they couldn't taste the carrots; doubled I still couldn't taste the carrots). I used sharp cheddar cheese as I don't like swiss and because many reviewers said to try this substitution.
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5 users found this review helpful

Honey Whole Wheat Bread

Reviewed: Sep. 11, 2011
The bread had a light texture just like my hb likes it. The four stars is because it doesn't taste that wheaty, which is what I like. Next time, I may try putting the dough into two bread pans and baking them in the oven, as my bread machine loaf came out really tall -- not a fault of the recipe.
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2 users found this review helpful

Displaying results 1-20 (of 41) reviews
 
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