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

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Authentic Enchiladas Verdes

Reviewed: Apr. 29, 2005
Wow. This recipe is fabulous. I did make a few changes, but not with the green sauce, which made the recipe superb. (Though did only add 3 serranos per others suggestion). I used 3 boneless skinless breasts and prepared as directed, also sauteed some onion and garlic with the shredded chicken. Rolled up like regular enchiladas with mexican blend cheese and sauce inside and out, topped with more cheese, and baked for 20 minutes so they'd already be assembled. Served with extra sauce on the side. Best enchiladas I've ever had! Thank you, thank you, thank you!
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54 users found this review helpful

Jen's Fresh and Spicy Salsa

Reviewed: Jun. 10, 2005
This is fabulous salsa. I like a medium consistency salsa so I pureed half the veggies and diced the other half so I had some chunks still in it. The half of the tomatoes I diced I also drained so it wouldn't be too runny. Next time I will use a serrano or habanero pepper because even with 3 jalapenos it wasn't spicy enough for my tastes. This salsa was still fabulous, even though next time I would only salt and pepper to taste as I found what the recipe called for might be a little on the heavy side.
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50 users found this review helpful

Simple Texas Salsa

Reviewed: Jun. 14, 2005
I really enjoyed this salsa. I did make a few changes, I used two regular tomatoes drained and 1 can of stewed tomatoes, used an extra clove of garlic, added some green onion and two extra serranos for more heat, and a tablespoon of lime juice. I might just use all fresh tomatoes next time, since I could taste the "canned tomato" but it was still delicious. I may also dice half the ingredients and pulse the other half next time so it comes out chunkier.
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45 users found this review helpful

Oven Roasted Stuffed Chicken Breasts

Reviewed: Sep. 3, 2004
This was great, I used Italian seasoned bread crumbs and might not next time because it was almost too rich, but came out wonderful. I also used boneless skinless breasts as I do not like skin and just cut them almost in half and stuffed with mixture and was still very good! Great flavor and the walnuts add a nice crunch.
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43 users found this review helpful

Herb, Garlic and Bacon Pork Loin

Reviewed: May 21, 2006
WOW! This was wonderful. I made a 2 lb roast and reduced the cooking time, and also followed other reviewers suggestions about reducing the rosemary, adding extra garlic, and broiling the tops to get the bacon crispy. The result was a tender, juicy, flavorful pork loin that went great with mashed potatoes and gravy with the drippings.
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36 users found this review helpful

Korean Chicken

Reviewed: Sep. 7, 2005
This was good. I added extra garlic, used boneless skinless breasts, omitted MSG, and at the end I added crushed red pepper for more kick. Also grew tired trying to crush the sesame seeds so left them mostly whole. I liked this a lot, served over rice, would make again.
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22 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

Flank Steak with Garlic Wine Sauce

Reviewed: Aug. 29, 2005
I really love this recipe. The sauce is great, simple and savory tasting. I cooked medium rare and made extra sauce and served over mashed potatoes. This recipe is really easy, and flavorful.
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12 users found this review helpful

Monterey Chicken with Potatoes

Reviewed: Sep. 13, 2004
I'm changing my review to five stars, I made again last night and it was so amazingly simple, easy, and delicious it deserves it! I don't make the chicken, just the potatoes, we just weren't thrilled with the chicken part the first time, but these potatoes will be on the menu at least a few times a month. Thanks!
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12 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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11 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Apr. 8, 2010
This was good. For ease and to save time I bought a rotisserie chicken from the store and shredded it, then just started with a base of onion and garlic sauteed in oil and added the rest of the ingredients. I would omit the tomato soup next time. There is already an incredible amount of tomatoes in this recipe and adding that gave it a flavor of, obviously, condensed tomato soup, which I felt took away from the flavor of the other ingredients, which went well together. I also used chicken broth in place of the water and bouillon.
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11 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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10 users found this review helpful

Cilantro Potatoes

Reviewed: Jul. 15, 2008
I thought these were good, I added half butter and half olive oil and roasted them in the oven instead of in a skillet. Mine came out crispy and tasty, love garlic and cilantro both so it's no surprise I liked this.
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10 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

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

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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7 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

Chipotle Sweet Potatoes

Reviewed: Aug. 23, 2009
I love these two items and never thought to put them together. They mesh so well! I was in a hurry so nuked the sweet potato before mashing and baking but I do like the taste better of potatoes cooked in the oven so will do that next time. Also, I like really spicy food so added extra chipotle. I almost always have sweet potatoes around and since I froze the remaining chipotles in seperate containers I can whip this up on a whim. Will definitely add this to the side dish rotation.
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7 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

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

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