Elle Vie Recipe Reviews (Pg. 1) - Allrecipes.com (18356762)

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Corned Beef Hash (Abalos style)

Reviewed: Jul. 24, 2005
Updated: I'm still making this dish after saving it more than two years ago. Tonight I tried it with a can of New Zealand Corned beef which seemed to be packed oil. The end result was too liquidy. I'll stick with the cheap can of corned beef from now (Libby's). Inexpensive, satisfying and very easy to make! Good for a quick meal, especially for those who don't have a lot of time to cook during the week. I added soy sauce and red pepper flakes since I like my food a little spicy, and served over steamed rice as suggested. Delicious!
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8 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Dec. 11, 2007
I made this for a Christmas party and it seemed too good to be this simple! Everyone raved on how delicious and fall apart tender it was. I use two peices of 2 lb chuck roast, seasoned with Montreal steak seasoning instead of salt and pepper. I also used a can of low sodium beef broth as well as water. We didn't have nine hours to cook, so we put on high for 7 hours. After I took out the roast, my mom took over the gravy duty and used the leftover juices, flour and water (I don't know how to make gravy). This gets five stars from me because it was so easy to make but everyone thought I slaved in the kitchen. Very yummy!
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4 users found this review helpful

Rock Salt Encrusted Prime Rib

Reviewed: Oct. 14, 2012
Super delicious and I didn't deviate much from the original recipe! Made this for dinner as an effort to build and practice my holiday cooking menu. I used a 10lb bone in standing rib roast that the butcher was kind enough to cut the bones and tie back with string. We halved the recipe for the pepper mix and salt crust. Definitely needed more water to make the salt crust doughy and I used twice the amount of rosemary. I let the rib roast sit to room temperature for about an hour and applied the pepper mix and salt crust. I didn't spread the salt crust over the entire bottom of pan, just did the roast. I placed it directly into a roasting pan without the grate, popped into a pre heated 450F oven for 35 minutes to sear, then took it out to fill in the cracks in the salt dough and let it cook for another 2 hours. Let it rest for 30 min and cracked it open to the amazement of our kids and dinner guest. It came out medium/medium well. We will definitely continue to use this recipe but keep a better eye on the temp so we can get more rare/medium pieces. Served with mashed potatoes, asparagus, green salad with orange vinaigrette dressing and creamy horseradish (Whipped horseradish recipe also on this site). This was a fabulous meal, and certainly not a waste of such a expensive cut of meat! Thanks for the recipe!
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3 users found this review helpful

Smothered Pork Chops

Reviewed: Feb. 6, 2008
This will be on rotation at my house regularly! Tasty and simple enough to make on a weeknight. Our changes: seasoned the onions and garlic with some salt, cooked until tender and then reserved half of it on the side (I didn't think the pork chops would fit with all the onion still in the pan); seasoned the pork chops with rosemary, garlic salt and fresh ground pepper; browned on both sides, moving the onions still in the pan so it wouldn't brown too well; added the rest of the onion with the sauce mixture. It was delicious! Served with white steamed rice and green beans.
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Spinach and Carrot Quiche

Reviewed: Nov. 14, 2012
My family loved this quiche! I adjusted the measurements and only made one quiche. Should have made two so we'd have leftovers or another to freeze! The adjustments I made: I used lots of fresh spinach (added some water to pan so it would wilt better), half a red bell pepper, three cloves of garlic and added 1/4 milk to the egg. I sautéed all the veggies and mixed the egg, spices in a separate bowl. Then added the cheese to the eggs, then the warm veggie mixture. Mixed all of it up and added it the pie pan (I used the Pillsbury pie mix. Baked it for 40 min and let it cool a little before serving. This recipe is a great base and plan on trying other vegetable combinations with it (broccoli, tomato) and other cheese.
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Mom's Buttermilk Pancakes

Reviewed: Oct. 28, 2012
This is a simple but delicious recipe. It is an excellent base for a variety of pancakes. I've made it twice and both times added bananas, defrosted blueberries and chocolate chips. I also recommend reducing the salt to 1/4 teaspoon. I have also added 1/4 teaspoon of vanilla as well as some cinnamon. I recommend also letting the batter stand for at least 5 minutes before cooking.
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Chicken Katsu

Reviewed: Sep. 16, 2012
I used about 2 cups of flour and added about 1 tablespoon of salt and pepper to the flour. Maybe even more than that! I also used two eggs and a little more panko. I heated the oil on medium and cooked it on a low medium for about 6-7 minutes on each side. Came out perfect, and just like from home in Hawaii! I served it on thinly sliced cabbage just like in Hawaii too.
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French Beef Stew

Reviewed: Jul. 26, 2005
This stew is great! This was the first stew I made and it was very simple and chose it because it did not have a huge list of ingredients or complicated steps. The changes I made-- did not dredge the beef in flour, but added cornstarch an hour in to thicken sauce; browned meat with onion and garlic; did not have thyme but added rosemary; also simmered for 90 min, meat turned out very tender and came apart with fork. I will definitly make this again, and probably try out more vegetables!
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Delicious Ham and Potato Soup

Reviewed: Nov. 14, 2012
This soup is a keeper! I used leftover ham from a recipe on this site "Baked Ham and Maple Glaze" by Michelle0011. That recipe was a winner and this soup was a perfect use for the leftovers I had frozen. I used 6 small potatoes, 1 carrot and 3 stalks of celery. Heated the veggies and added enough water and 1 tablespoon chicken base to cover and brought to a boil. Let simmer for a few minutes and then added the flour/butter and milk roux. Be sure to blend it frequently while heating it so you don't have the raw flour taste in the soup later. The potato soup at this point seemed a little too watery for my liking, so I added a mixture of water with a teaspoon cornstarch. Added some fresh thyme and a heavy dash of ground thyme. This soup was so good and the entire family loved it.
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Mom's Chocolate Chip Cookies

Reviewed: Nov. 14, 2012
Fantastic recipe! I didn't have vanilla so we used banana cream pudding and it tasted like a yummy chocolate chip banana bread cookie! I see endless variations for this recipe with peanut butter, nuts, butterscotch chips. This recipe is a keeper!
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Easy BBQ Bake

Reviewed: Sep. 14, 2012
Kids loved this BBQ chicken! Super easy to make and quick prep makes this a keeper. Only thing different I did was season both sides of the chicken with salt and pepper before adding the BBQ sauce. Next time I make this I am going to uncover the chicken in the last 10 minutes to thicken up the sauce (per another reviewer).
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Pork Chop and Feta Skillet

Reviewed: Jul. 8, 2005
Very simple to make, omitted the feta cheese and served with steamed jasmine rice. Delicious! My only suggestion is to reduce the amount of lemon juice, using just enough to soak the chop. Thanks for the submission!
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