Ellen G. Recipe Reviews (Pg. 1) - Allrecipes.com (18589360)

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Ellen G.

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Grandma's Chicken Noodle Soup

Reviewed: Feb. 15, 2007
Great hearty meal, especially when you're sick. I made it for my husband because he's been feeling so ill lately and he absolutely loves it. I halfed the recipe (since it's just the 2 of us) and made the following revisions: used 1/2 the amount of salt called for (think this should be adjusted depending on how much salt is in the poultry seasoning you choose); baked one large chicken breast with lemon pepper sprinkled on it at 350 until cooked all the way through and then diced up into the soup; substituted leeks for onions (not a big onion fan and prefer leeks for my soups); added same amount of carrots as celery and then sauteed carrots, celery, and leeks in butter prior to adding all other liquid ingredients; omitted cornstarch concoction since we like our chicken soup thin. Wonderful recipe and it makes great leftovers!
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2 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Feb. 10, 2007
I always rate my recipes based on how fast my picky husband gobbles them up, and let me tell you, he LOVED this one! We even had leftovers for 2 more meals (just the 2 of us) and he NEVER eats leftovers! He even said the 2nd and 3rd meals were better than the 1st (think the flavors had more time to meld). I made this recipe exactly as written, using 1 Guinness bottle for the beer (I don't like to drink Guiness but I have 2 other recipes that I use it in and they turn out fantastic-- you absolutely cannot taste any beer once cooked). I also added sliced avocado on top when I served it. Definitely a keeper and great for a rainy weekend!
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2 users found this review helpful

American Lasagna

Reviewed: Oct. 16, 2006
FANTASTIC! I made this a few nights ago and just finished the left overs today-- and my husband doesn't normally eat left overs! He said it was even better this time and all I did was heat it in the microwave! I had planned to make the meat sauce the night before and let it sit in the fridge until the next day like other reviewer's had suggested, but it smelled & tasted so good (had to taste test the sauce of course!) I decided to make it that night-- SO FLAVORFUL! A few changes I made: I halfed the recipe (since it's just the two of us) and made the lasagna in my 2.5 qt. corningware dish; I added half a jar of Rinaldi's "Olive Oil & Garlic" spaghetti sauce since we like our lasagna saucier (the original recipe is very meaty)-- it looked like SO much meat mixture, especially after I added more sauce, but I actually ran out before the final layer so I spread some more spaghetti sauce on the top layer plus the mozarella and parmesan cheeses. I even accidentally used too much salt (forgot to 1/2 it) and it still turned out fantastic! I think the added spaghetti sauce contributed to how flavorful ours turned out (other reviewers have commented that this is a bland recipe) but it's also important to use FRESH basil. This is a keeper!
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2 users found this review helpful

Aussie Chicken

Reviewed: Oct. 8, 2006
Really great recipe when you want that restaurant dinner w/out going to the restaurant. You won't want to make this every night due to the excessive calories and fat, but when you want to have a special night and splurge, boy is this good!
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1 user found this review helpful

Butternut Squash Soup

Reviewed: Oct. 8, 2006
Again, I don't know if it's truly fair to rate this 5 stars when I adjust the recipe per other people's comments (love that aspect on this website!), but I absolutely love this soup! I roast the squash prior to cubing it (split in half, remove seeds, spray cut face w/ non-stick spray and lay face down on cookie sheet, roast in 375 degree oven for about 45 minutes-- makes peeling and cutting so much easier, plus it brings out the flavor of the squash). I also OMIT THE CHEESE altogether (made it both ways and decided I liked it better w/out it). Very tasty and great for those fall afternoons!
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6 users found this review helpful

Easy Cheesy Chicken I

Reviewed: Oct. 6, 2006
PERFECT FOR ENCHILADAS! I don't know if it's fair to give this recipe 5 stars since I've changed it so much (per another reviewer's comments), but this is so fantastic you can't pass it up! Changes to make killer enchiladas with lots of flavor: Preheat oven to 350 degrees; after the chicken is done cooking, remove it from the crock pot & shred it; in a large bowl, mix together the shredded chicken, the cheese mixture it cooked in, & the sour cream; spread the chicken mixture into large flour tortillas & roll into burritos; place burritos on a cookie sheet; pour 1 can enchilada sauce (adjust to your tastes & # of servings) over burritos; sprinkle shredded cheese & sliced black olives over burritos; cook enchiladas in oven for 10 min., or until cheese is melted. Remove and enjoy!
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274 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Oct. 6, 2006
YUM! My husband would give this **10 STARS** if he could, and he's extremely picky picky picky!! The slow cooker is of course the key to this recipe since it makes the meat so unbelievable tender and the flavors become so infused with the meat. And this recipe is SO EASY!! I follow the instructions exactly and then tweak it at the end to copy how our favorite restaurant makes their french dips: slice SOURDOUGH rolls in half (sourdough has more punch in flavor that regular french ones) and place in oven w/out butter so the inside faces get slightly crispy; remove from oven; dip crispy side in french dip juices, place sliced cheese on bread (provolone, swiss, or mozarella all work well), layer with sliced meat, place other half of bread on top and place whole sandwich back in oven until cheese is melted (be careful not to burn the bread tho). Then serve with sauce on the side for dipping. Yum Yum! A winner every time! And just so ridiculously easy!
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7 users found this review helpful

Classic Minestrone

Reviewed: Oct. 6, 2006
This is a fantastic fail-safe recipe, you really can't go wrong no matter how you make it or how you change it! Unfortunately, I had to give it only 4 stars because my husband didn't like it as much as me-- his complaint was similar to all the other reviews, "it's kinda bland". I think it really comes down to your personal tastes and how you like your minestrone soup-- THIS SOUP HAS A LIGHT BROTH AND IS HEAVY ON THE VEGGIES. If, you're like me and you like your minestrone like that, then this is the soup for you! Changes I made to adapt to our own tastes: sauteed veggies in one crushed clove of garlic; I used closer to 2 quarts of vegatable broth since the noodles do soak up a lot of the liquid (can adjust broth to your own tastes); used one 14.5oz can of diced tomotoes stewed in garlic, oregano, & basil for more flavor and added one fresh diced tomoato; used about 1/2 tsp. dried thyme since I didn't have fresh thyme laying around (originally used full tsp. but found it overwhelming and had to siphon off some while it was cooking); and since my hubby likes noodles in his soup, I used 1 cup whole wheat noodles (they look white like regular pasta when cooked so no one is the wiser) and cooked them before adding them to the soup so they wouldn't suck up so much of the liquid (they came out to about 2 cups once cooked). Overall, it turned out quite balanced-- you get a little bit of everything you throw in there with each scoop.
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43 users found this review helpful

Irish Brown Soda Bread

Reviewed: May 1, 2006
Great, healthy, non-yeast bread. My husband must be the pickiest person on the planet, but even HE thought it was pretty darn good. I halved the recipe (only 2 of us) and made two small loaves-- will probably only make one larger one next time. Also, check for doneness around the half hour mark-- mine were completely done and would've been dry and burnt if I'd done the full 45 minutes (I did cook them on a pizza stone though, so that might've had something to do with it). I served this with the Cranberry Roast from this website but, really, this bread can go with anything. Serve warm for that special restaurant effect!
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4 users found this review helpful

Slow Cooker Cranberry Roast

Reviewed: May 1, 2006
I know the ingredients call for a beef chuck roast, but I think it's actually supposed to be a PORK roast, like the write up states ("Simple but absolutely delicious cranberry PORK roast!")... I can't imagine a cranberry sauce with beef, but who knows... I chose pork, since fruit sauces are usually a good complement, and it turned out fantastic! My husband wolfed it down and normally he's a very slow eater... Don't worry about it not having much liquid to begin with-- I stared into my crockpot for quite awhile debating if I needed to add water (my hubby even peered over my shoulder and commented on how dry it looked compared to my other crock pot recipes) but I went on faith and followed the recipe to a T and it turned out great (the cranberry sauce quickly "melts" and turns into a watery stew for the meat to cook in). Yes, this is a sweet recipe, but it's sweet like BBQ sauce is sweet (it tastes appropriate and not remotely like cranberry sauce-- trust me, I'm not a big fan of the stuff)... I'm also not a big fan of pork, but I am a HUGE fan of crock pots and know that otherwise dry/tough meat ALWAYS turns out fabulous in it.... Give this recipe a try-- your tastebuds will thank you for it!
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242 users found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 17, 2006
***COOK CORNED BEEF IN (I repeat, *IN*) THE BEER*** This is such a fantastic recipe, I can't even begin to tell you, but the most important thing is to actually cook the meat in the beer-- this not only infuses the meat with the flavors it's soaking in, but it also makes it unbelievably tender. Last year I cooked it in a big pot and added the veggies the last hour-- my husband and his friends were making fun of me the entire week beforehand because they thought I would "ruin" St. Patty's Day by going out on a limb... boy, were they shocked when it turned out so good that they're actually REQUESTING it this year!... my husband has been looking forward to today for the last month! This year, I plan to use my new crock pot since it's been my experience that meat gets even more amazingly melt-in-your-mouth the longer you cook it... Give this one a try! (I've never written a review before, but this recipe is so good, I felt compelled to spread the good news and dispel any doubts others have had!)
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756 users found this review helpful

 
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