ecolter Recipe Reviews (Pg. 1) - Allrecipes.com (18724656)

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Grilled Wild Duck Breast

Reviewed: Feb. 11, 2007
This was the first time for duck breast for us, so we thought we'd try an easy marinade. The flavor of the marinade was fine, but our meat still had a little "wild" flavor. Next time, we will soak it a little in brine before we marinate. We also grilled this for about 10-12 minutes on each side and as you can see in the picture, it still came out medium rare. I guess duck is an extremely bloody meat. Thanks for the recipe, RKC. I will try this marinade again.
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35 users found this review helpful

Holiday Cranberry Chutney

Reviewed: Nov. 5, 2008
Very good! I made this today to practice for Thanksgiving Day. I try to make things at least once before company comes over and eats them and let me tell you, this chutney is going in my permanent holiday recipe album and I will serve this every Thanksgiving and Christmas from here on out. Wonderful flavor, beautiful color, and it smells soooo good while it's cooking. I will make another double batch to give as gifts too. Thank you for a new holiday tradition recipe for my family, Cheryl.
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27 users found this review helpful

Apple Stuffed Chicken Breast

Reviewed: Sep. 30, 2004
This recipe was pretty good. I did read some of the other reviews and salt and peppered the chicken before rolling it up with the apple mixture. I used chicken broth instead of water, and I also chopped up a little bit more apple and added it with the wine and broth to make a "chunky gravy". Not as pretty a dish as I wanted it to be, but overall very tasty!
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8 users found this review helpful

Pumpkin Roll I

Reviewed: Dec. 1, 2006
Great recipe! I followed other reviewer's advice and substituted pumpkin pie spice instead of all the different spices. I really like the combination of caramel and pumpkin, so I drizzled caramel sauce on the cheese mixture before I rolled the cake. YUMMY! I did not use the "two towel method" as suggested in the recipe. I just used foil, greased and floured, under the cake and then just another piece of foil on top to roll it right on the pan. Thanks for the recipe, Tammy! This one goes in the dessert recipe album.
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7 users found this review helpful
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Strawberry Muffins

Reviewed: Jan. 29, 2006
Very good basic muffin recipe. I made the sugar 3/4 cup and it made it the perfect sweetness. You could add just about any fruit to this and it would be great. Next time I might add a little cinnamon or pumpkin pie spice or a struesel topping, but the recipe doesn't have to have it to be good. Thanks for the recipe Katie!
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6 users found this review helpful

Best Ever Jalapeno Poppers

Reviewed: Dec. 4, 2010
Just ok. Nothing special. I did the recipe as written. I might play around with this recipe, though. Thanks for the recipe.
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5 users found this review helpful

Rum Sauce

Reviewed: Nov. 5, 2008
This is a good recipe. It was not quite sweet enough for me, so I will adjust the sugar the next time. I am making it for a bread pudding also on this website, and I'm excited to try it. Once the sugar is adjusted to my taste, this sauce will be very addictive!!! Thanks for the recipe KDA949.
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5 users found this review helpful
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Rolled Buttercream Fondant

Reviewed: Jul. 6, 2007
Fantastic recipe. I followed it exactly as written and then as suggested, added a little extra sugar at the end for texture. It came out beautifully. I made a test batch and it takes Wilton gel color well and it even tastes great! I might try almond extract as well. I did not have clear vanilla, but it came out white enough, besides, I'm coloring it anyway. Thanks for the recipe, Kelley! It's a keeper.
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5 users found this review helpful
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Amy's Cilantro Cream Sauce

Reviewed: Feb. 24, 2006
This was just OK for me. Not bad but not KNOCK YOUR SOCKS OFF either. I couldn't find tomatillo salsa in my grocery store, so I used regular and I omitted the celery salt because I don't care for the taste. It turned out to be a pretty dish and somewhat tasty. It helps to microwave your limes or lemons for 10 seconds before you squeeze them. You will get a TON more juice out of them. I might experiment with this and add fresh garlic next time instead of the powder. That might make this a 4 star recipe. I will make again though. Thanks for the recipe, Amykins!
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5 users found this review helpful

One Bowl Chocolate Cake III

Reviewed: Oct. 21, 2010
Great recipe. I used it to make cupcakes. The only reason I didn't give it 5 stars was my batter bubbled up a little over my pans in the oven. I was able to cut off the extra when they were done though, so, no problems. Great texture and flavor. Perfect for decorating. I did use 1 whole cup cocoa as other reviewers suggested, and I used half dark/half regular. I will make again whenever I make chocolate cake. It was very easy. Thanks for the recipe shirleyo!
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4 users found this review helpful
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Marshmallow Fondant

Reviewed: Sep. 10, 2010
Perfect recipe. I didn't change a thing. It rolled out great, no tearing or anything. My first time with fondant, and now I swear I'm going to open a bakery. Thanks for the recipe Kiele!!! Check my picture.
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4 users found this review helpful

Grilled Bacon Jalapeno Wraps

Reviewed: Apr. 11, 2010
Awesome recipe. Not quite spicy enough so I sprinkled cayene on them when they came out and I brushed them with seedless blackberry jam right at the very end to add a little sweetness....pretty good. I started them on the grill and finished them in the oven. Next time, I'll just put them in the oven. My husband loved them. I'll make again. I was impressed the cheese mixture did not ooze out as much as I expected. I will definitely make again. Thanks for the recipe, Melissa.
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4 users found this review helpful

Buckeye Balls II

Reviewed: Dec. 11, 2006
Only reason I did not give 5 stars was I did as other reviewers and reduced the sugar. I discovered that 1 box (or 1 lb.) is the perfect amount. That comes to about 3 1/3 cups. I don't see how one could use 4 cups, my dough was almost too dry. But, they turned out beautifully! My first time making buckeyes, so I am excited! Thanks for the recipe, Allison. I will use for my buckeye (or peanut butter balls as we say here in Tennessee Vols country) recipe from now on!
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4 users found this review helpful

Peanut Butter Pie V

Reviewed: Apr. 29, 2006
This is a very good pie. Not QUITE fluffy enough, but I might cut back just a tad on the cream cheese and fix that problem. Other than that, perfect peanut butter pie. I used chocolate cool whip for the filling and regular cool whip to top the pie and boy was it to DIE FOR!!! I also crumbled Reeses cups on top for garnish. Perfect! Took it to an NFL draft party today and they couldn't believe I didn't buy this somewhere at some fancy bakery. No leftovers. I guess that speaks for itself, huh? Thanks for the recipe Jan. This one's going in the permanent album.
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4 users found this review helpful
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Corn Dip II

Reviewed: Feb. 24, 2006
*****Review addition: I am changing this recipe from 4 to 5 stars. I was serving it with my own chicken enchiladas and the usual chips and salsa. Well, I wanted a hot dip for the chips so I put this in the oven for 20 minutes at 350. FABULOUS!!!!!!!!!! WOW!!!!!! My guests ate the entire dish. NO LEFTOVERS. I will always serve this hot. Thanks!*****Tasty Mexican dip. I scaled it down to a third of what the original recipe was and it turned out great! Only thing I did different was used frozen Mexi-corn and I added a Tbls. of lemon juice. Very good! Can't wait to serve to my guests! Thanks CalvinandHenry!
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4 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Jan. 13, 2006
Fantastic crust recipe. This is about the 4th or 5th pizza crust recipe from this site I have tried and it is by far the best. I just made it for the first time, and OHHHH MAN!!!! I used 1/3 of the dough and put it in my cast iron pan and made cheesesticks out of it and used the remaining 2/3 dough to make my pizza. Just pulled the cheesesticks out and it just melts in your mouth! YUMMY! Staple Friday night recipe from now on. Thank you soooo much! I did dust both pizza pans with a little cornmeal to add texture to the bottom of the crust.
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4 users found this review helpful

Pa Pa's Chess Pie

Reviewed: Sep. 25, 2005
This does not taste like chess pie at all. It is a very good custard pie, and they brown up beautifully with the beaten egg whites mixed in, but I was a little dissapointed. Probably won't make again, but if you like custard pie, go for it. Thanks Liz.
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4 users found this review helpful

Brown Sugar Smokies

Reviewed: Dec. 31, 2010
Pretty good. I will make again for sure. I might sprinkle some cayenne pepper on them for a little kick. Thanks for the recipe, TINACLINKENBEARD
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3 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Nov. 2, 2010
Good recipe. Biscuits were tender, flaky, and tasty. They did not rise to be HUGE, but they were not flat and hard as hockey pucks either, so a success in my book. They were easy to make. I will make again and probably brush melted butter on the tops before I bake them. I might also sub half butter for half crisco just to experiment. Thanks for the recipe!!!!
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3 users found this review helpful

Simple White Cake

Reviewed: Oct. 21, 2010
I did this recipe exactly as written. VERY good flavor! I made this into cupcakes. I did not give 5 stars for two reasons. Hardly makes enough for 24 cupcakes and it had a yellow hue to it. Not that that's bad, but I was really looking for a white cupcake. I will make again every time I need yellow cake though. Much better than box mixes. Thanks for the recipe SCOTTOSMAN!!!! Late Edit**** Once these cooled and were ready to frost, they did kinda have the texture of cornbread like another reviewer noticed. Still good flavor, but not fluffy and moist once they cooled.
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3 users found this review helpful

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