ELLENEJ22 Recipe Reviews (Pg. 1) - Allrecipes.com (18825248)

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Hungarian Goulash I

Reviewed: Sep. 4, 2012
This was very good. I used flank steak since that's what I had on hand and Spanish smoked paprika (also what I had on hand). I added a little bit of brown sugar since I didn't use the sweet paprika, and used 1/4 cup of wine in place of some of the water to give it that wine reduction richness I love. This would be wonderful served over homemade spaetzle but I wasn't that motivated, so served over buttered egg noodles. You probably do not need quite a smuch oil as this calls for. I am also partial to very salty foods but felt 3 tsp. was way too much so I cut it back, then decided it was perfect. For those with less salty tastes, I'd use half the salt and add it to taste.
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1 user found this review helpful

Mom's Paprika Chicken with Potatoes

Reviewed: Aug. 11, 2012
Excellent and EASY meal. I used 2 chicken breast and 3 medium potatoes cut in 1/4s. I used hot smoked Spanish paprika and added some onion when I seared the chicken. Also used fresh garlic chopped, and added some whole peppercorns. Great flavor and I liked how the potatoes browned. I didn't add any extra liquid because I wanted them to brown, but did use more low-medium heat for 30 minutes instead of mediu. Fantastic and great flavor. I highly recommend using hot smoked paprika.
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2 users found this review helpful

Chef John's Cottage Fries

Reviewed: Jun. 6, 2012
This is my new "go to" potato recipe after I've tired of regular roasted potatoes, twice baked, mashed, etc. I love the flavor of the herbs de provence and the SO said he liked these better then our favorite jojo potatoes at the bar; more flavorful and less greasy. I didn't use the parchment paper and just put it directly on the baking sheet and this turned out fine, albeit messier. I have tried two of Chef John's recipes thus far and intend to go down the list with them as they've both been five stars.
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3 users found this review helpful

Chef John's Classic Beef Stroganoff

Reviewed: Jun. 5, 2012
Wonderful stroganoff. I used sirloin steak since that's what I had on hand, but a chuck roast would certainly work fine too since it's slow simmered for awhile. It was incredibly tender and the flavor was spot on. I also used red wine instead of white, since that's what I drink, and sour cream instead of creme fraiche. Served over egg noodles and scaled to serve 4 people, which 2 of us gobbled up like we hadn't eaten in years. It was THAT good. The SO said he doesn't like stroganoff but he clearly loved this one. The chives were a nice touch and I enjoy being able to use things out of our garden.
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8 users found this review helpful

Frogmore Stew

Reviewed: Feb. 27, 2012
We really enjoyed this. I scaled it down to four servings and added some crab legs and it was amazing and in fact, we each ate two servings. Added some beer and some bay leaves as suggested, otherwise made exactly as directed and served with butter for dipping. I also served with some wonderful crusty bread and we completely forgot about the bread until we were already stuffed to the gills--it is unnecessary! Thanks for the great and unique (to the Pac NW at least) recipe.
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3 users found this review helpful

Caldo de Res (Mexican Beef Soup)

Reviewed: Dec. 29, 2011
This was wonderful! My Hispanic friend made this for me before but I didn't get the recipe. This was very close, though I don't think she uses tomatoes. I couldn't find beef shank so I used about a lb of beef marrow soup bones and then another pound or so of beef stew meat. I also added jalapeno when I put in the corn and potatoes to give it a little kick and a bit of cumin as the other reviewers suggested. The flavor was superb, the broth to die for. The SO raved about it though he didn't "get" the corn cob in there. "What's that for? It's like soup but with a big chunk of corn in there." I disagree and love the idea that while eating and slurping such deliciousness one can take a break and eat one of my all time favorite things: corn on the cob! Fantastic, five stars all the way.
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6 users found this review helpful

Shrimp Wrapped with Prosciutto

Reviewed: Dec. 19, 2011
Excellent! I couldn't find mascarpone and used some cream cheese and really liked the lightness and different texture it gave the polenta. Otherwise I followed the directions exactly except my nuts were thrown out before I was able to get them into the sauce at the end. This was disappointing but they weren't missed. When I first tried the sauce I hated it. It seemed way too sweet to belong with this dish so I used more cream to mellow out the hazelnut taste. Whether I had done that or not, I don't think it mattered in the end. The flavors of sweet and savory melded together perfectly and just a drizzle of the sauce was perfect. The dish also presents beautifully and was a huge hit.
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3 users found this review helpful

Fajita Marinade I

Reviewed: Nov. 15, 2011
I thought this was great! I have tried other fajita marinades and found them bland, but I liked the bite of lime, the liquid smoke and the garlic of this one. I made steak fajitas from top sirloin and marinaded them for a few hours and it came out tender and flavorful. I did add some chili powder and more cayenne to the skillet but that was it. I will use definitely use this again!
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4 users found this review helpful

Shrimp Po' Boys

Reviewed: Nov. 11, 2011
This was excellent, and one of the few recipes I really think is 5 star AS IS. I love the idea of making the French bread into garlic bread and thought that was a great touch. I followed the directions to a tee and wouldn't change anything except perhaps adding more creole seasoning to the flour mixture and 1-1.5 lbs of shrimp is PLENTY. I was able to find the Ponzu sauce in the Asian section of Safeway, but for those that can't it's basically watered down soy sauce with lime and a touch of sugar (as indicated on the ingredients list and this is what it tastes like). I used one loaf of french bread, assembled the sandwich and then cut into 4 pieces. Served with cajun fries and it was a big hit!
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14 users found this review helpful

Wisconsin Native's Beer Cheese Soup

Reviewed: Nov. 7, 2011
This turned out amazing! I followed the directions exactly and wouldn't change a thing (though I think crumbled bacon couldn't hurt). I used a mix of sharp cheddar and sharp white cheddar and the consistency was smooth and creamy. We had ham sandwiches on the side with jalapeno foccacia bread which was great dipped into the soup. Others have mentioned that using two pots is unneccesary, but I wonder if getting the cheese and milk mixture together first helps keep it from getting gritty? Either way, outstanding flavor and a great fall comfort food meal.
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3 users found this review helpful

Chicken Pot Pie IX

Reviewed: Oct. 19, 2011
This was a delicious pot pie recipe. I did the suggested changes and prebaked the crust a bit and did an egg wash in it. I also cooked the chicken in chicken broth and then used that seem broth to mix in with the roux, then I dumped the veggies and chicken back in and poured in the pie shells. The nice thing was that I had a bunch left over because I'd doubled the sauce. The inside was a bit dry since the crust soaked up a lot of the base, so I served with some of the extras on the side. I also added a generous amount of poultry seasoning and a couple bay leafs while simmering. Delicious!
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3 users found this review helpful

Chili Verde Stew

Reviewed: Oct. 5, 2011
I would agree that this is not a traditional chile verde by any means, but it was still delicious. I did change it up a bit because I didn't have diced tomatoes so I used a homemade hot sauce I had left over. It had a base of chicken broth, tomatoes, dried pasilla peppers, jalapenos, onion, garlic and anaheims. This added flavor and spice. I think what I really liked about this dish though, hence the five stars, was the addition of wine. It made it a more hearty meal and we couldn't get enough of it. I would definitely add the extra spice next time for a kicked up flavor. Also, I just added everything in at the beginning and simmered for an hour and a half as opposed to waiting 40 minutes to add the other tablespoon of green chiles and jalapenos, didn't see the point in that.
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7 users found this review helpful

Ken's Kickin' Posole

Reviewed: Sep. 27, 2011
Genius! I have had posole before and this is by far the best and most flavorful I have tried. I followed the recipe exactly except they didn't have poblanos at the store, so I used anaheim's instead. It is amazing! I want to make this for everyone I know now because nobody should be excluded from this deliciousness.
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3 users found this review helpful

Bacon-Wrapped Grilled Elk Backstrap

Reviewed: Sep. 26, 2011
Excellent! Incredibly easy recipe, and every ingredient complements each other. I made this for my Dad with his elk and we used the tenderloin and followed the directions exactly. The only thing we did differently is cook on medium high for less time and it all came out medium to medium well. In hindsight, for a good medium rare I would cook on medium for about five minutes or less each side, just until the bacon is nice and crispy. We both loved it and will make this again and again!
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9 users found this review helpful

Norwegian Christmas Cabbage

Reviewed: Jul. 6, 2011
I loved this! If you like sauerkraut and Corned Beef & Cabbage type dishes you'll like this, too. I didn't have bacon so used smoked ham instead with fabulous results. I also added onion which was probably unnecessary but I'd do it again. Great recipe, thank you!
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6 users found this review helpful

Sarah's Knish

Reviewed: Jun. 24, 2011
These came out perfectly! I was so impressed. I am typically not good at making any kind of dough, but I followed exactly and it came out the perfect texture and thickness. It was also very pliable, and I found it easy that once I cut the logs into pieces, to pull the edges together and kind of wrap them around the bottoms to form a ball. I know it's not kosher, but I added cheese and butter to mine and I thought the potato mixture was some of the best I ever had. I think I will start using it for my normal mashed potato recipe.
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9 users found this review helpful

French Dip Sandwiches

Reviewed: Jun. 16, 2011
This turned out very well for me. I used a cheap chuck roast and the whole meal was under ten bucks. I did notice however, that using a cheap piece of meat to definitely let it go the full 12 hours and then it will just fall apart. At ten hours it wasn't ready yet. I only had about 1/4 cup of soy sauce and that worked well. I put a splash of worcestshire in it and some herbs de provence, and two bouillon cubes. It really only needs one cube, it was a bit salty which was my fault. I sauteed some peppers and onions and used pepper jack cheese for a different twist. Next time I will use one cube, and use less soy sauce again and add the worcestshire.
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7 users found this review helpful

Newport Clam Chowder

Reviewed: May 9, 2011
Wonderful chowder recipe! FIrst time I'd ever made it, and we had some frozen razor clams and used those. Clam juice was almost 3.00 a bottle for 8 ounces, so we used two bottles and then chicken stock for the remaining 32 oz and made sure to put the clam juice from the clams in. I thought it still had great clam flavor. Cooking the potatoes separately is genius; that way they are never underdone or mushy. I also added celery to the onion mix and crumbled bacon at the end, per others' reviews. Rich, creamy, satisfying chowder that got rave reviews, thank you!
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6 users found this review helpful

Secret Sauce Chicken

Reviewed: Mar. 22, 2011
I thought this was awesome. Used boneless skinless breasts and only had time to marinade for a couple hours, but it was very good. Don't think I used as much brown sugar as the recipe called for, and used a olive oil and vinegar dressing since I didn't have Italian. Perfect mixture of flavors and the chicken turned out remarkably flavorful and tender without any one ingredient being too overwhelming. I plan to make this for a birthday bbq coming up soon.
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3 users found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: Sep. 15, 2010
This was incredible! I only had chipotles in adobo sauce and crushed up a few of those and added olive oil to make it into a paste and smeared on the loins. I then roasted in the oven instead, at about 325 for an hour and fifteen until the inside temp was 160. Moist, perfectly spiced and a huge hit. I served with southwestern mashed potatoes.
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5 users found this review helpful

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