ellasequema Recipe Reviews (Pg. 1) - Allrecipes.com (18392584)

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Mom's Best Peanut Brittle

Reviewed: Nov. 19, 2010
Amazing, one of the best successes I've ever had in the kitchen. Making candy sounds so intimidating, but the directions were so easy to follow, and the most complicated thing I had to figure out was how to attach my brand new candy thermometer to my pan! I followed the advice of several reviewers and added a teaspoon of vanilla; I also used raw peanuts with the skins still on, because I think the presentation is better when a little more "rustic". While I didn't take the extra step to heat my pan beforehand time, or even grease it, I DID use a silicon mat on my cookie sheet. No sticking, and easy clean-up! I couldn't live without my silpat, and I know that next time I make this recipe (probably tomorrow), I'll break it out again. Yum!
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3 users found this review helpful

Apple Crisp II

Reviewed: Oct. 8, 2010
Perfect. The only thing I did differently was to soak my apples in a bowl with water and a little lemon juice, to prevent browning while I chopped the remaining apples. When done chopping, I just drained the water out, mixed it with the sugar and cinnamon/nutmeg, and dumped it into the baking dish. With this extra moisture, I didn't need to add any water, and the resulting sauce was heavenly! Served warm with a scoop of ice cream, YUM. So easy, and my husband said (twice!) it was better than any restaurant. :)
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3 users found this review helpful

Slow-Cooked White Chili

Reviewed: Aug. 25, 2010
This was great! I've never made white chili where I liked it, but who can resist a slow cooker recipe on a rainy day? I used two cans of white kidney beans, one of which I mashed up slightly with a fork before adding. I double the garlic, and also added a sprinkling of garlic powder and chili seasoning for more depth of flavor. Also, instead of using chicken bouillon and water, I simply added a couple cups of good quality chicken stock; less salty and much more flavor! Served with cornbread muffins, and topped the chili with a little cheese, sour cream, and extra green chilis. Perfect!
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Blueberry Buckle

Reviewed: Jun. 2, 2010
Outstanding. I had a little more than 2 cups of fresh, handpicked blueberries, and I didn't want to make muffins yet again, so I decided to try something new. I don't think I've ever even had a "buckle" before, but I'm definitely a fan now! This recipe was extremely simple, and the end product is perfect: moist, sweet and satisfying. I only added one ingredient (a dash of vanilla to the wet stuff) and substituted another (water for milk, since I found out only after mixing both dry and wet ingredients that I had just run out). My mixture cooked for nearly ten more minutes than called for, but all fears that it would be dried out and dreadful were put to rest when I tried it -- it's awesome! I'll be making this again for sure.
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1 user found this review helpful

Streusel Topped Blueberry Muffins

Reviewed: May 24, 2010
I love the tender crumb of the muffin, which was more cake-like than I expected due to the fact that the recipe called for butter instead of oil. I loved the trick of mixing the blueberries with a little bit of flour; the muffins didn't "bleed" blue or anything! Next time I'll try the streusel topping; I didn't have enough time, so I just sprinkled the tops with cinnamon sugar and popped them in the oven. They turned out great regardless! I can't wait to use the base for different flavors, like chocolate chips and/or strawberry muffins. Love this recipe!
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Creamy Hot Cocoa

Reviewed: Jan. 6, 2010
Absolutely amazing. Although pre-made mixes are far more convenient, they aren't anywhere near as creamy or chocolatey as this recipe turned out! I wanted only two servings instead of four, so I cut the recipe in half; however, it only made enough cocoa for a mug and a half (I'd guess about 10 fl ounces, whereas I needed 16 to fill the mugs). Next time I'll make it for three servings, just to ensure I have enough for two people. Instead of half-and-half, I used heavy cream, because that's what I had on hand. I also added a touch of cinnamon sugar on top for presentation and a little zing. It was perfect on a chilly night!
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Pumpkin Cream Cheese Muffins

Reviewed: Oct. 18, 2009
These were certainly delicious, but I had to jazz it up a little to my own tastes. Like other reviewers have noted, the "filling" mixture as written is soupy and impossible to work with; mine was also a very unappetizing shade of brown from all of the added vanilla. I added 4 ounces (half a package) extra of cream cheese, and then whisked it together; there were a few lumps, but the filling didn't run all over the place. I didn't have any pecans, so I had to improvise: the only nuts I had on hand were macadamia nuts, and truthfully, I think they were more awesome! Great compliment to the pumpkin. As for the pumpkin base itself, I used an entire 16 ounce can of pumpkin, since I didn't want to stick the remaining 1/3 cup in a tupperware container. The pumpkin was spot on, but I doubled the cinnamon and added ginger, allspice and nutmeg to make it spicier, and it was great. With these extras, my second batch of of muffins were outstanding, but without them (more cream cheese, more pumpkin, more spices), it was slightly bland. A great base recipe.
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Golden Sweet Cornbread

Reviewed: Oct. 4, 2009
This cornbread was so easy to put together, but the results were first class! One bowl preparation, the ingredients were spot on and stuff I already had on hand, and I easily adapted them to muffin format. I added a couple tablespoons of honey because I was looking for a sweeter pairing with my spicy chili, and it was so, so good. The crumb was moist and delicious, while the outside had a great crunch. It made 12 perfectly sized muffins, which I baked at 400 for fifteen minutes. Yum! This is my new go-to recipe for cornbread. Try it with the honey, you'll love it!
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1 user found this review helpful

Oatmeal Chocolate Chip Muffins

Reviewed: Jul. 26, 2009
These were outstanding. I made as directed, aside from a couple small changes: I had no nuts, so I added white chocolate chips instead. I also used mini chocolate chips, which I usually do for muffins anyway; they mix far better than the regular sized ones, which tend to sink in the batter while cooking. For a little extra boost I also added a teaspoon of vanilla extract and a dash of cinnamon. Delicious! The outside has a nice crunch and the inside is moist and perfectly flavorful. I will definitely be making these again!
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Jun. 21, 2009
This was fantastic. I did not have enough time to roast the garlic, so I just added about one tablespoon of garlic powder. I also used light alfredo, reduced fat cream cheese (8 ounces) and skim milk mozzarella, just to help lighten the load a little. It was creamy and so, so flavorful. Served with baked tortilla chips, it was a perfect dip for company. I can't wait to make it again!
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1 user found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Jun. 10, 2009
This was stupendous. I've only recently become a fan of sweet potatoes for their nutritional perks, and although they taste fairly good as a baked potato, I've always preferred pumpkin pie over sweet potato pie. This recipe has changed my mind! We bought four potatoes from a farmer's market, so we had to scale the recipe down somewhat. I also lessened the sugar in the filling (but not the topping), and may do so even more next time. The dish tastes more like a dessert than a side dish, but trust me, I'm not complaining. We didn't have any pecans on hand, so we just omitted nuts in the topping all together, but I wish we had had something; I think the crunch would have been a great addition. I'm definitely making this again, and soon!
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Strawberry Pie II

Reviewed: Apr. 13, 2009
This was fantastic. I added a little less sugar (my berries were a bit on the sweet side, and I was already using a sweet crust), about 2/3 cup, but other than that I followed the recipe exactly. After boiling the sugar mixture for about ten minutes -- enough time to prep the berries and snack on a few! -- I poured it into the bowl of berries and mixed everything together. Some of the photos of this recipe showed an unappetizing puddle of goo on top of the berries in the pie, and I didn't want that effect; I also wanted to make sure that all of the berries were coated in the fantastic glaze. After mixing, I just poured everything into the pie shell, covered in plastic wrap, and refrigerated overnight. Perfect! This was the favorite of Easter brunch, with everyone raving. I barely got a slice for myself, and I have to agree: awesome!
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Cream Cheese Crust

Reviewed: Apr. 13, 2009
This was the first pie crust I made from scratch, and I definitely see myself making them from now on. It was super easy! I didn't even roll the dough, I just pushed it into the pie pan and crimped the edges like I do with the pre-made dough. Like another user suggested, I added 1/4 sugar, 1/2 tsp of salt, and 1/4 teaspoon baking powder. I'm not sure if the baking powder had any effect, as my dough stayed pretty dense (think shortbread) and not too flaky, but the sugar helped tremendously. The sweetness really went well with my homemade strawberry pie, and everyone raved about the combination. Thanks!
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Todd's Famous Blueberry Pancakes

Reviewed: Apr. 5, 2009
These were delicious! I added a touch of vanilla, but other than that I made these as written. Waiting an hour seemed a little silly; after thirty minutes, I was ready to go! I didn't notice any difference in having waited even that long, but hey. They were light and fluffy and had a great blueberry taste; just what I wanted. Will make again!
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Photo by ellasequema

Mom's Best Waffles

Reviewed: Mar. 15, 2009
This recipe makes good, but not great, waffles. I like mine undercooked, while my boyfriend likes his crispy; these waffles got VERY crispy, and quite dense. Next time I'll probably add vanilla and/or cinnamon to give it a little more character.
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Chocolate Chocolate Chip Cookies I

Reviewed: Mar. 1, 2009
Oh my goodness, these are fantastic! Best Choc-choc-chip cookies I've made by far. I used the Hershey's dark cocoa and semi-sweet mini chocolate chips. Not only are the cookies loaded with antioxidant-goodness, but they're fudgey and stick-to-the-roof-of-your mouth delicious. I'm glad I made them small, because I can't stop eating them! Definitely serve with a tall glass of cold milk. OR with vanilla ice cream -- oh, yeaaah. That's what I'm talking about!
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Baked Teriyaki Chicken

Reviewed: Feb. 25, 2009
I only followed this recipe's instructions as far as the teriyaki glaze, since I used boneless chicken breasts and cooked the chicken on a pan lined with aluminum foil for only 25 minutes. The glaze is great! Great tangy flavor, very easy to bring together; perhaps I will use a little less sugar next time, since it did seem a little overly sweet for me. I used low sodium soy sauce, just because that's what I prefer. This also makes a LOT of glaze -- since I typically never make more than four chicken breasts at a time, I'll probably halve the recipe next time. Overall very good!
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Photo by ellasequema

Pumpkin Chocolate Chip Muffins

Reviewed: Feb. 23, 2009
With changes, this is a fairly good muffin. I followed the advice of numerous users and substituted light brown sugar for white, increased the pumpkin to one cup, and doubled the spices. I also added a teaspoon of ginger, since I love it so much, and used 3/4 cup of mini chocolate chips. I might decrease the amount next time, though, as I think the chocolate overpowered the pumpkin taste. We really liked these, though! They made the whole house smell great, and they taste good the next day, too. Will make again.
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Photo by ellasequema

Jo's Rosemary Bread

Reviewed: Jan. 19, 2009
This bread made me look like a superstar! You should have seen my boyfriend's face light up when he got home from a long day at work to see I made bread from scratch. I don't have a bread machine, so I used my KitchenAid mixer to do all of the dirty work. The current highest rated review actually messed me up because they said to only use 1/4 of water to proof the yeast -- WRONG. Use the entire cup asked for in the recipe! If you don't, the dough won't be wet enough to come together properly. So, proof the yeast with 1 cup of water for ten minutes until frothy, then add oil and sugar to the mixture. I then added the salt, pepper and herbs (all of which I mashed in my mortar and pestle so they released their oils and became fragrant), dumped it all into the mixer, and then slowly incorporated the flour. The recipe calls for bread flour, but I just used all purpose and it came out great regardless. Mix with the paddle attachment until everything comes together and is a sticky mess, and then switch to the dough hook. Knead on medium until the dough begins to pull away from the sides of the bowl and begins to look cohesive. Pull out, roll into a ball, and put in a small bowl sprayed with cooking spray. Cover with a damp towel and let rise for an hour, punch it down, make ANOTHER ball, and put in sprayed pan and let rise (under damp towel) for thirty additional minutes. Bake for thirty minutes at 370 -- perfection!
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Blonde Brownies I

Reviewed: Jan. 18, 2009
I admit that my expectations with this recipe were quite high; one of my favorite indulgences is a thick, fudgey blondie from my local Great Harvest Bread Co. Lots of nuts, white and dark chocolate chunks, a combination of sugars that melt in your mouth just like homemade fudge... mmm! This recipe DOES NOT make that blondie. It's okay, but it tasted more like a bar cookie than anything. If I wanted bar cookies, I would have used the recipe on the back of the chocolate chip bag, right? These "blonde brownies" just did not have the consistency that I crave. I made the recipe as written except I added a little less vanilla than called for (I use an extra strong vanilla extract from Penzey's, which is super concentrated, so I usually scale back my vanilla), and I did not have walnuts, so I mixed in half a cup of semi-sweet mini chocolate chips into the batter and then sprinkled about 1/4 of a cup over the top as instructed. I also baked them in an 8x8 since I don't own a 9x9; it made no difference in the baking time. The taste was all right, nice and sweet, perfectly cooked, but it was too cake-like for me. Again, it's not a bad recipe by any means, and I'm sure it will make a lot of people happy. I for one, however, will just have to continue the search for the perfect blondie.
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