Ellen Crow Recipe Reviews (Pg. 1) - Allrecipes.com (18272295)

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Ellen Crow

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Amish White Bread

Reviewed: Oct. 13, 2012
This was my first time making bread. I made this last weekend, and even though I screwed up the whole thing the flavor was so good my teenaged son and one of my nephews liked it so much they wanted me to make it again. Last time I killed the yeast by using too hot water; the texture of the finished bread was like that of a bagel but the flavor was great. I'm making it again this weekend, right now as a matter of fact, and will update when it's done. If you don't have a thermometer at hand, use this tip I picked up from ehow-dot-com: "The water should feel like a pleasantly warm shower, or about the temperature you'd use for a baby's bottle. If it feels uncomfortably hot, it will probably kill the yeast."
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7 users found this review helpful

Reuben Meatballs

Reviewed: Aug. 16, 2012
So glad you liked my original recipe; they really are awesome meatballs, aren't they? I tried submitting this in 2009 and AR flat rejected it. I was a little miffed by that, so after AR reformatted the site, I was able to delete my submission (got tired of seeing it always on there with the rejected note). Oh, well, their loss. :)
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4 users found this review helpful

White Bean Chicken Chili

Reviewed: Nov. 6, 2011
The trick to keeping this from being soupy is to make sure you reduce the broth before moving to step 2. For milder chili, replace one or more cans of the green chilies with an equal amount of chopped green bell pepper. For spicier chili, add chopped jalapeno. Enjoy!
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2 users found this review helpful

Heart Attack Burger

Reviewed: May 24, 2011
OMG, this is genius! You should definitely limit this to once or twice a year, but oh my goodness, how delicious!
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6 users found this review helpful

Fluffy Pancakes

Reviewed: Jan. 3, 2010
These were great! As easy as a box mix, but far tastier and fluffier. The only thing I did differently was to use cider vinegar instead of white, because that's all I had; it didn't seem to make a difference. My teenage son and nephew scarfed 'em down!
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4 users found this review helpful

Green Chili Tomato Soup

Reviewed: Oct. 21, 2009
I was getting ready to submit this and did an ingredient search to see if someone had beaten me to it (Darn you, Chris! LOL). Well, great minds think alike! I'm giving this version 4 stars because the milk makes it a bit too thin for my taste; I prefer a heartier offering. But otherwise, this is an easy and terrific pick-me-up for plain old tomato soup! My version uses the same amount of everything, minus the milk, and I use the shredded 4 cheese Mexican Blend mixed right in to the soup before heating in the microwave.
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6 users found this review helpful
Photo by Ellen Crow

Mock Apple Pie III

Reviewed: Aug. 31, 2009
I remember seeing this recipe on the backs of Ritz Cracker boxes when I was a kid, the only difference being the use of lemon juice and zest instead of vinegar. I always wanted to try it, but never got around to it. Well, I'm 52 now, and finally made it for the first time this weekend. And you know what? I actually liked it! I did make a change, but took that into consideration when rating it. Thirty-six crackers just didn't seem like enough in the premade deepdish piecrust I used, so I added a third more, a total of forty-eight crackers. This resulted in a pretty firm pie, reminiscent of a chess pie, and I realized that thirty-six crackers would have been just the right amount for a juicy pie, so the 5-star rating is for the original recipe. But, my son said he liked it the way I made it, and that I should make it again just the same way, so it also gets five stars for being versatile enough to handle the changes. And the flavor is apple-y enough to make you do a double take. I'd make this again, even if my son didn't insist on it!
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10 users found this review helpful

German Chocolate Angel Pie I

Reviewed: Aug. 17, 2009
OMG - how awesome to find this recipe here! My Grandma used to make this 45 years ago, and it's always been my favorite. It was either from a magazine or a Baker's recipe pamphlet that she'd had at least since the 1930's or 1940's. I've made this so many times over the years and I can guarantee that it's fabulous! It's really decadent without being overly sweet. The sweetness comes from the meringue shell, which plays perfectly against the rich chocolate filling, when made as written. If you substitute Cool Whip it will be a much sweeter pie and have a much different texture as the whipped cream is what dictates the firmness of the filling. Whip the cream until very stiff and the consistency will be that of a sturdy mousse. This is a wonderful pie exactly as written, and is delicious without embellishments. The ONLY other suggestion I would make is to try using a non-stick pie pan, as I've had touble in the past with the meringue sticking to the pie dish (could just be our darned St. Louis humidity!); I thought about greasing and flouring the dish, as one does for cakes, but wasn't sure if that would work with the meringue or not. All in all though, excellent recipe. Thanks so much, Marcia, for submitting this, so I'll never have to worry about losing it again!
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16 users found this review helpful

Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever

Reviewed: Aug. 13, 2009
These are terrific! I made them with red velvet cake mix and frosted them with homemade cream cheese frosting. Sooo good. They were fun to make and fun to eat. Dee-lish!
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70 users found this review helpful
Photo by Ellen Crow

Blueberry Crisp II

Reviewed: Aug. 6, 2009
This was amazing! I think I had about a pound of fresh bluberries left that I needed to use up; they half-filled an 8 inch square baking pan. This couldn't have been any easier to make and it came out just right; the top was crispy and the blueberries thickened up perfectly. I've substituted mayo for eggs and oil before, but I never would have thought of this; pure genius! I may try other recipes out of curiousity, but this will definitely be my go-to fruit crisp recipe from now on. Thanks ESCAPETONH, this was wonderful!
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3 users found this review helpful

Portuguese Chicken I

Reviewed: Jul. 24, 2009
This was really good. Made as directed the first time except I used blsl chicken breasts. Simple recipe, simple ingredients, simply delicious. Sometimes less IS more... Made the second time, again with blsl chicken breasts, this time added one pint of sliced mushrooms and an additional tablespoon of flour. Both times the chicken was moist, flavorful, and fork tender. A keeper!
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3 users found this review helpful

Buttercream Icing

Reviewed: Jun. 4, 2009
I made this as directed. I really didn't like the greasy feel and taste of the shortening; I wanted to scrape my tongue. I guess if you were just going to use it for piping it would be perfect, but I won't frost a whole cake with it; I'll stick with my regular all butter real cream recipe. So sorry, Sharon. :(
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3 users found this review helpful

Corn Casserole I

Reviewed: Apr. 28, 2009
This was delicious. I prepared this as written, except for size of baking dish and cooking time; I used an 8" x 13" glass baking dish. The recipe didn't specify, so I used a box of Jiffy corn bread mix. Oops, and I forgot to drain the can of chilies, but a 4 oz can is so small I don't think it affected it. I think my oven's thermostat may be a little inaccurate, because when I checked the casserole at 60 minutes the top was a beautiful golden brown, and I removed it from the oven at that time. The knife did not come out clean at that point, but after letting it sit on top of the warm oven for about 45 minutes it attained a lovely "bread pudding" consistency. Letting it sit also allows the flavors to mature; I know, because I just had to taste it as soon as it came out of the oven (it smelled so good!), and it really was better after it set up. It was wonderful just as it was. Thanks for a great recipe, Polly; I will definitely make this again!
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9 users found this review helpful

Steak and Kidney Pie II

Reviewed: Apr. 7, 2009
Very much like my Grandma's recipe, which was one of my favorite dishes that she made. I can only think of a few differences. I believe she used baking soda rather than salt to soak the kidneys. She baked it in a very large, deep aluminum pie dish, and would place an inverted custard cup smack-dab in the middle of the lower crust before spooning in the filling. This held the top crust up and kept it from lying on the filling and getting soggy.
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19 users found this review helpful

Chinese Chicken Casserole Surprise

Reviewed: Mar. 24, 2009
This is very similar to a recipe my Grandma used to sometimes make when it was her turn to host her weekly Bridge Club when I was a child. I loved that dish and am glad to find it on here. I've noticed a couple of people remarking about the noodles not being crunchy if you mix them into the casserole, but really, they're not supposed to be crunchy because they're substituting for egg noodles. The noodles absorb the liquid and give the dish body. Delicious recipe; it really takes me back. Thanks for posting this, Pat!
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6 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 19, 2009
This recipe is wonderful! I followed all instructions to the letter and it turned out exactly as promised. So moist, and the flavor is delicious! Even better than a store-bought rotisserie chicken. I'll definitely be making this again. 5 stars!
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4 users found this review helpful

 
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