Ella B. Recipe Reviews (Pg. 1) - Allrecipes.com (18507621)

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Ella B.

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Gingerbread Men

Reviewed: Dec. 24, 2011
These turned out great, and so easy to make! The dough was a little on the crumbly side, but the cookies baked up nicely, with a great mild ginger flavor. Thanks for sharing!
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1 user found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: Aug. 4, 2011
I was making these for their digestive, not their weight-loss, benefits, so I subbed vegetable oil for the applesauce, 2% milk for the nonfat, and regular white for the whole-wheat flour, in an effort to make them taste more like normal blueberry muffins. The texture came out great, but I found the final muffins to be a little bland and bitter compared to the non-bran muffins I'm used to. Were I to make these again, I'd definitely increase the sugar to 3/4 cup, and possibly do half-and-half white and brown sugar instead of all brown.
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3 users found this review helpful

Vegetable Dill Dip

Reviewed: Jun. 5, 2011
This was phenomenal-- super-easy to make, too! Fortunately I was able to find the Beau Monde seasoning in our store (Spice Islands brand), but I tried the recipe once with half-and-half Old Bay and celery salt, and it was just as good. Definitely a keeper!
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1 user found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Feb. 20, 2011
This was easy and good, but a little bland-- and I'd already taken steps to spice things up by adding poultry seasoning, garlic powder and chicken rub to the chicken beforehand, and adding celery and chopped carrots to the mix. Skipped the dumpling step and just made biscuits instead. Next time I think I may add a cube of chicken bouillon-- it definitely needed salt/umami-- and possibly try more herbs and/or a different kind of cream soup.
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Sour Cream Biscuits

Reviewed: Feb. 20, 2011
These were AMAZING-- they'll be my default quick biscuit recipe from now on. I didn't have lemon-lime soda, so subbed club soda plus 2 tsp sugar (mixed in with the Bisquick before adding soda). This batter works fine for drop biscuits, as well as shaped ones. Thanks so much!
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1 user found this review helpful

Shrimp Versailles

Reviewed: Dec. 24, 2010
I'm not normally a seafood lover, but I thought this was wonderful. Used pre-cooked, de-tailed shrimp, and made the following changes in accordance with reviewer's suggestions: 1. used 5T green onions (about 3 scallions total), 2. added two cloves of crushed garlic, 3. added only about 6 oz cream cheese, 4. increased white wine to 1/2 cup, added BEFORE cheese so it could reduce a little bit. It turned out wonderfully-- savory and rich, and not too seafoody. Thanks so much for this recipe!
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11 users found this review helpful

Baked Fresh Cherry Pie

Reviewed: Dec. 7, 2010
This was the first cherry pie I've ever baked, and it turned out beautifully. I made a few changes, just because I had to work with frozen cherries instead of fresh: used ~7c fruit, and reduced ~4c of it in a saucepan to 1.5c before mixing into the filling. I also added a grated Granny Smith apple for body, and reduced the tapioca to 2T, since some reviewers commented that the pie wasn't juicy enough. Also omitted the vanilla. Consistency and taste were perfect! Thanks so much for this recipe!
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3 users found this review helpful

Cake Mix Cookies VIII

Reviewed: Nov. 21, 2010
After all the stellar reviews, I was surprised when these cookies turned out to be just... ok. I used triple chocolate cake mix (with peanut butter chips), but they weren't very chocolatey at all-- just kind of bland and generic-tasting. If I were to do it over again I'd probably add chocolate chips, as well, for an extra burst of flavor. But I'll probably be moving on from this recipe.
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1 user found this review helpful

Sherry Apple Pork Chops

Reviewed: Nov. 18, 2010
This was very good! I used 10 small, 1/2" thick boneless chops and an oven bag, as another reviewer recommended. The chops took considerably less than 1 hr to cook. I did think it was a little sweet, and lacking in saltiness or "umami"-- next time, will probably reduce some of the juices with a chicken bouillon cube just to make the gravy a little more savory. Still, great recipe!
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4 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Nov. 3, 2010
My goodness, this was amazingly moist and flavorful-- even though I only had time to marinate for 2 hours. I simplified preparation by doing the marinating step in a roasting bag, which could then be tied and transferred directly to the oven. This will be my go-to roast chicken recipe from now on!
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Caramel Apple Pie II

Reviewed: Sep. 17, 2010
This was wonderful- rich and delicious, and not too caramel-y. Following the advice of reviews here, I made a few changes: used only 1/2 cup of sugar and 1/4 cup of flour in the filling, used 6 cups of Granny Smith apples, and substituted about 1/2 bag of Kraft Caramel Nibs (the little round caramels in the baking aisle) for the regular caramels. Made it with a vodka-based crust from Cooks Illustrated, and it was amazing! This will be my standard apple pie from now on.
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Easy Quiche

Reviewed: Sep. 11, 2010
I've made this several times, and it never disappoints. I usually substitute finely-chopped fresh broccoli for the frozen, but otherwise make as described. Savory and delicious, and reheats beautifully!
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Roasted Red Pepper-Cheese Spread

Reviewed: Sep. 11, 2010
OK, I have no idea what I did wrong here, but this was terrible-- weird mixed texture, and an oily, bland mayonnaise-y flavor instead of the creamy cheesy goodness I'd been expecting. Will not make again.
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Basic Bechamel Sauce

Reviewed: Sep. 11, 2010
Made this to moisten up some chicken drumstick baby food I was making. It came out creamy and delicious, and my little one loved it.
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1 user found this review helpful

Brownie Frosting

Reviewed: Sep. 11, 2010
This frosting is amazing, with a fudgy, rich flavor. Easy to make, too! I only wish it came in a spreadable vs. pouring-only version.
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1 user found this review helpful

Country Apple Dumplings

Reviewed: Sep. 11, 2010
Four stars for being tasty and relatively easy to make, although (I'm guessing due to the pre-prepared dough and Mt.Dew?) these had a kind of processed or not-homemade flavor to them (think "boxed cake"). Thanks for the recipe!
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Mushroom Pie

Reviewed: Sep. 11, 2010
The first time I made this, I thought it was too oily and heavy. This time around, I made a few changes-- increased the amount of mushroom to ~14 oz, coarsely chopped the mushrooms before adding, added 3 small chopped scallions in addition to the onion, subbed sour cream for half the heavy cream, and added half a large cube of soft chicken bouillon during the reduction phase. I also cooked the veggies down until past the phase where the mushrooms give off water, so the tastes were fairly concentrated by the end. It turned out very savory and not nearly as oily as before. Tasted great both hot from the pan and cooled in mini phyllo pastry shells. I will definitely make this again!
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9 users found this review helpful

French Silk Frosting

Reviewed: Sep. 11, 2010
This was very easy to make and came out nice and light, as promised. Slightly bland, oily aftertaste, though (hence the four stars)-- maybe next time I'll try almond extract instead of vanilla, to give it a little bite.
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1 user found this review helpful

Chocolate-Zucchini Cupcakes

Reviewed: Sep. 11, 2010
I don't know what I did wrong, but this came out with a very bitter, unpleasantly strong zucchini taste. My only theories are that I grated the zucchini too coarsely (used the grating attachment on a food processor-- so the pieces were roughly the size of matchsticks) or that the zucchini was too old. I'll try grating it more finely next time, but for now, I'm not all that impressed.
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3 users found this review helpful

Pretty Chicken Marinade

Reviewed: May 13, 2010
This is amazing-- very easy, very flavorful!
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1 user found this review helpful

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