Elle Recipe Reviews (Pg. 4) - Allrecipes.com (18750556)

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Elle

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Asian Orange Chicken

Reviewed: Jan. 18, 2013
I halved the brown sugar and still found this very sweet. I served it with stir-fried vegetables over white rice. The chicken itself was very good. I doubled the sauce, anticipating needing more, but didn't need more sauce. When I use the remaining sauce I'll use fresh stir-fried vegetables, rather than frozen, and add water chestnuts and thin slices of orange, halved, for more orange taste. Overall, this dish is just too sweet for us. We enjoyed trying it, though. Thanks for the recipe.
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Bran Flax Muffins

Reviewed: Jan. 18, 2013
Good recipe. I didn't have flax seed, so I used 1 1/2 cups oat bran. No raisins, so I added dried cherries. No mixed nuts, only pecans. All good substitutions. I've added these items to my shopping list and am anxious to try the recipe as written. This is obviously a very forgiving recipe, dense but moist, great with milk or coffee. Should make a great breakfast or snack, and it will be easy to alter ingredients for a new taste once in a while.
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Carrots in Dill Butter

Reviewed: Jan. 18, 2013
A nice change from sweeter carrots. I used a pound of baby carrots, halved, and they were well-cooked by our standards within 8 minutes; I will check them at 6 minutes next time. I used dill weed rather than dill seed and used a teaspoon of brown sugar. A quick, colorful, not-too-sweet side dish.
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Simple Baked Rice

Reviewed: Jan. 18, 2013
This was okay. I used a 2-quart casserole, leaving it covered the entire time, and the rice was a little dry for our taste. This is a nice basic dish; next time I'll use a smaller casserole and add a tiny bit more fluid and adjust the flavors a bit, depending on what else I am serving. A nice way to use the oven for a side dish if you're already baking.
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Super Bowl® Crunch

Reviewed: Jan. 13, 2013
I was looking for a recipe to use the leftovers from the Original Chex Mix, and this fit the bill. I used a 4-cup measure for the butter, brown sugar and corn syrup mixture and was glad I did, as the mixture rises while cooking. This was cooked in an 1100-watt microwave for a total of five minutes, stopping once at 3 minutes to stir. This was then poured over the Chex/pretzel/nut mixture and stirred to coat. The mixture did not coat well. If I make this again, I'll cook it for less time yet-possibly 4 or 4.5 minutes-to allow the mixtue to be thin enough to coat well. I would also reduce the pretzels to one cup, as I felt the pretzel taste dominated the mixture. This is a quick snack if you have the ingredients and need something fast. It is a typical sweet/salty mixture, good but not great.
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7 users found this review helpful

No-Knead Artisan Style Bread

Reviewed: Dec. 11, 2012
Very easy. I live in a very dry climate and my dough was a little thicker than described. I let the dough raise for 16 hours in the mixing bowl, then placed it in a 1 1/2 quart French White Corningware casserole dish that was sprayed with Pam and let it raise for another 2 hours. I didn't preheat the dish, just placed it, covered, in the preheated 450F oven for 30 minutes, then took off the cover and baked it another 20 minutes uncovered. I had no problems getting it out. It has a nice crunchy crust with a slightly salty taste. It is good with cheese and goes well with soup.
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Bananaramas

Reviewed: Dec. 3, 2012
Not what I was expecting. I didn't care for the taste of the banana, peanut butter and chocolate chips together-too many flavors going on. And the pecans were wasted in this recipe. The dough was very soft and silky. I added a half cup of rolled oats in an effort to make the texture firmer. I froze the dough to get the firmer texture I wanted prior to baking. Baked them from frozen for 19 minutes for a lightly browned cookie. If I make these again, I'll add more peanut butter and skip the Crisco, and use salted peanuts instead of the pecans I used this time. I'll skip the chocolate chips...personal taste. I froze these and will let DH decide of whether or not I make these again. Update: Even DH wouldn't eat these cookies-something I've never known to happen. Not for us, but thanks anyway.
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Pasta Fagioli

Reviewed: Nov. 6, 2012
Lovely stuff. I made some adjustments to use what I had-vegetable broth instead of chicken broth, a can diced Italian-seasoned tomatoes instead of fresh, so I skipped the Italian seasoning and the tomato sauce. And I used whole wheat Rotini, as that's what I had open. I agree that the celery flavor is definitely there, but by the fourth or fifth bite I was enjoying it. The pepper flakes add just enough heat; I adjusted the garlic and parsley to our own taste. The cannelini beans are perfect in this. I might add some diced carrots to increase the vegetable content next time, but this was pretty much perfect and a quick, easy soup.
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Photo by Elle

Downeast Maine Pumpkin Bread

Reviewed: Oct. 13, 2012
An excellent recipe. I subbed applesauce for oil (all of it) and cut the sugar to 1 cup brown sugar. Added pecans and dried cranberries. DH & his co-workers love this recipe.
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3 users found this review helpful

Sherry Apple Pork Chops

Reviewed: Oct. 5, 2012
DH loved this-I think it is okay, but nothing special. I used three Gala apples, used apple juice instead of sherry, and used country ribs. I cooked these for 5 hours in the crock pot on "low". The apples were wonderful and the pork was good, but I didn't really enjoy the combination of flavors. DH did, and wants it again soon.
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Nana's Apple Crisp

Reviewed: Sep. 23, 2012
A simple, good recipe and a solid "4" with sweeter apples than recommended. I halved the amount of apple but kept the topping as written and baked the crisp 40 minutes in a glass casserole dish. I used 1/4 c brown sugar and 1/4 white instead of the 1 cup sugar, as I used Gala and Braeburn apples instead of a tart apple. I did mix the cinnamon into the topping mixture-personal preference. We liked the taste of the topping but it was a little dry; next time I'll decrease the topping to 3/4 for half the apples, as we like a lot of the streusel on our crisp.
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Pumpkin Bread

Reviewed: Sep. 21, 2012
Great pumpkin bread! I used 1 1/2 c applesauce instead of canola oil and water. and added an 8-oz package of dried cranberries, subbed in 1/4 c ground flax seed for 1/4 c flour. DH loves this, wants more. I didn't care for the nutmeg, but that is easily remedied. As stated, this freezes well.
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Photo by Elle

Best of Everything Veggie Burgers

Reviewed: Sep. 20, 2012
I halved this recipe. My beef-loving famly rates this five stars, stating they like both the taste and the texture of this burger. I used ground flax seed in place of the egg, left out the garlic, cumin, garlic salt, chili powder, and hot sauce. I added a dash of Worcestshire sauce and a generous tablespoon of steak sauce. This mixture was left for two days in the fridge, then shoped and frozen into patties. I pan-fried these in a little olive oil. They were still a little soft, but held together with gentle treatment and were well-liked by all. Next time I'll add some grated carrot and minced celery for a little more flavor and a few more oats to see if I can make a sturdier burger from this recipe. This made four good-sized (probably 6 oz) patties.
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Banana Muffins II

Reviewed: Aug. 13, 2012
Simple to make and a definite banana taste. Made the recipe as written and it made twelve muffins as stated. The muffins were done in 25 minutes.
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Green Beans with Cherry Tomatoes

Reviewed: Aug. 1, 2012
I steamed the green beans for several minutes in the microwave, then cooked in the butter over low heat and removed from the pan. I added the other ingredients as specified and mixed them as written. This had a fresh, buttery taste and was a nice note of color on the place.
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BLT Wraps

Reviewed: Aug. 1, 2012
An easy, cool meal for a hot day. I prefer it without the cheese and with just a touch of mayonnaise.
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Good for You Greek Salad

Reviewed: Aug. 1, 2012
A good, basic fresh salad. I vary it depending on what I have in the house, but it's always good.
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Grilled Romaine

Reviewed: Aug. 1, 2012
We were anxious to try this, as we don't always get our Romaine used before it starts to wilt. We used a fresh head of lettuce and grilled as written. Interesting, and the taste isn't bad. We didn't care for the texture of this dish. We might try this again to see if it was our error, but I believe our results were similar to expected results of this dish.
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3 users found this review helpful

Sweet Pepper Rice

Reviewed: Aug. 1, 2012
A great change from our usual rice. Loved the added color/taste with our Black Bean and Corn Quesadillas.
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1 user found this review helpful

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