ellenmoriah Recipe Reviews (Pg. 1) - Allrecipes.com (18053055)

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ellenmoriah

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Chef John's Smothered Pork Chops

Reviewed: Sep. 18, 2014
OMG! Delightfully delish ... and stunningly easy. My 2 bone-in chops were about 1-1/2" thick, so I adjusted the recipe slightly. I used one large and one small onion (thinly sliced), 3 glove garlic, 1-1/3 c. broth, 3 tbsp. flour, 3 tbsp. buttermilk, and 3 tbsp. water. The consistency was perfect. I also added about 1 tsp. of thyme because I'd seen it mentioned in so many other recipes. It adds a nice touch but (honestly) the recipe is fine without it. For those who don't have buttermilk on hand, not to worry: neither did I. I poured 1/4 c. milk into my measuring cup, then added about a tbsp. of apple cider vinegar and let it sit. Even at that I had to toss some of it out, but it was worth the extra (albeit minimal) effort: it adds a nice tang to the gravy. Finally, I used a cast iron dutch oven to make this in because ... well, I'm gaga for cast iron. I think it adds to whatever you use it for. This is for sure a keeper. Thank you, John!
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Vegetarian Split Pea Soup

Reviewed: Jul. 13, 2014
A great way to kick off Fall's soup season.
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Chilled Cucumber Soup (142 cal./serving)

Reviewed: Jul. 4, 2014
Easy to make, great on a hot day.
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Emily's Famous Hash Browns

Reviewed: Dec. 8, 2013
I don't usually make a big breakfast, but our grandsons are visiting so, you know, I had to make it special. I'd never made hash browns from scratch, but this recipe looked easy enough, so I opted to give it a try, using tips from other reviews. I washed about 8 small (slightly soft) unpeeled red potatoes, then dried them before shredding them with a food processor. Then I rinsed the shredded potato per the recipe, then spun them in a salad spinner, and then patted them with paper towels to get them as dry as possible. (I suspect some of the bad reviews come from not drying the potatoes enough.) I added the egg and flour, about 1 tbsp. onion powder, a tsp. of Kosher salt, and about a dozen strands of saffron (a delicious tip from an entirely different potato recipe). I used a cast iron griddle wiped down with Grape Seed Oil, and I tossed on a tbsp. of butter just before spreading the potato mix out to about 1/2" thick. (In other words, I used far less "grease" than the recipe calls for.) I flipped them after about 10 minutes and tossed another tbsp. of butter onto the griddle for the second side. They browned up nicely after another 10 minutes. The boys liked them (mission accomplished) but the real surprise was my husband of 32 years: he's a hash brown addict who says these are "hands down" the best he's ever eaten: "crunchy on the outside and not oily. Perfect. The best ever!" I don't get raving compliments like that very often. So thank you, Emily. What a treat!
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Zucchini Herb Casserole

Reviewed: Aug. 18, 2012
Great recipe as an entree, although I can see how it would be a good side dish too. I doubled the recipe so it would like a few days, and it was gone within 48 hours. The changes I made (other than doubling it) was to use brown rice, which I cooked in low sodium chicken broth. I also used the cheese I had on hand, which was mainly mixed Italian. And I tossed in a whole lot more oregano, rosemary, and thyme. I also used canned tomatoes. Wonderful dish. Will make it again!
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White Bean Ragout

Reviewed: Aug. 15, 2012
Delicious summer dish ... especially if you have basil and mint in your garden.
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Vegetarian Korma

Reviewed: Jul. 3, 2012
Yum! I confess I read many of the reviews and altered the recipe some, but I stuck as close to it as I could. First, I doubled the recipe, except I kept the potatoes at 2, and added a medium-sized head of cauliflower (cut into bite-size pieces). My other changes: I cut the onions in half and thinly sliced each, then sauteed them in about 2 tbsp. olive oil for 40 minutes — to the point of caramelizing (I wanted the sweetness). Taking a cue from another reviewer (who recommended canned potatoes), I peeled the 2 potatoes and 8 carrots and cut them into bite-sized pieces, then steamed them until they were nearly done. Instead of the tomato sauce, I used 2 cans of no-sodium diced tomatoes (juice removed). I didn't have a jalapeno pepper, so I used cayenne pepper (worked just fine). I used a little over 4 tbsp. curry powder, plus 1 tsp. garam masala, 1 tbsp. tumeric, and 1 tsp. powdered cardamom. I also added cilantro while it was cooking rather than as a garnish. I also used 2 cans of light coconut milk plus 1 c. water. Other than sauteeing the onions and steaming the potatoes and carrots, I didn't pay much attention to the order I followed in adding ingredients... I more or less tossed it all together and then let it simmer for 45 minutes or so. I served it with brown rice, but I'd have preferred brown basmati rice... I'll save that for next time. Thanks for posting!
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Vegetarian Korma

Reviewed: Jul. 3, 2012
Yum! I confess I read many of the reviews and altered the recipe some, but I stuck as close to it as I could. First, I doubled the recipe, except I kept the potatoes at 2, and added a medium-sized head of cauliflower (cut into bite-size pieces). My other changes: I cut the onions in half and thinly sliced each, then sauteed them in about 2 tbsp. olive oil for 40 minutes — to the point of caramelizing (I wanted the sweetness). Taking a cue from another reviewer (who recommended canned potatoes), I peeled the 2 potatoes and 8 carrots and cut them into bite-sized pieces, then steamed them until they were nearly done. Instead of the tomato sauce, I used 2 cans of no-sodium diced tomatoes (juice removed). I didn't have a jalapeno pepper, so I used cayenne pepper (worked just fine). I used a little over 4 tbsp. curry powder, plus 1 tsp. garam masala, 1 tbsp. tumeric, and 1 tsp. powdered cardamom. I also added cilantro while it was cooking rather than as a garnish. I also used 2 cans of light coconut milk plus 1 c. water. Other than sauteeing the onions and steaming the potatoes and carrots, I didn't pay much attention to the order I followed in adding ingredients... I more or less tossed it all together and then let it simmer for 45 minutes or so. I served it with brown rice, but I'd have preferred brown basmati rice... I'll save that for next time. Thanks for posting!
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9 users found this review helpful

Vegetarian Jambalaya

Reviewed: Jun. 28, 2012
This is delicious, but it tastes more like a Mexican dish than one from the deep South. I spiced it up more and it still wasn't enough to give it a "jambalaya" flavor. Pretend it's a Mexican casserole and you'll be happy. I doubled the recipe because I wanted left overs, and I'm glad I did. To cut down on prep time, I used a Quisinart for the onion, celery, and peppers. I used 2 medium onions, 6 ribs of celery, and 3 medium green peppers. I also used cilantro rather than parsley. I probably quadrupled the spices but we still added Tobasco to give it more sing. If you've ever eaten one of Amy's Frozen Mexican dishes, this dish tastes and smells very much like Amy's. I topped it with non-diary cheese and some extra cilantro.
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Photo by ellenmoriah

Perfect Mixed Greens

Reviewed: Aug. 22, 2011
I've been making mixed greens for years and have never come across a recipe that calls for sugar. I honestly planned to add the sugar, but when push came to shove, I couldn't do it. Instead, I sweetened greens the way I always have: caramelized onions. I diced one large onion and cooked it in olive oil (I didn't have vegetable oil, but olives are veggies, right?). Anyway, I sauteed them over low heat for 25 minutes... until the onions turned lightly brown. Caramelized onions will sweeten anything with a depth that can make you swoon. So okay... I couldn't bring myself to resort to sugar. My tried and true worked just fine. The end result was tasty indeed. I washed and rinsed the greens in broth, as directed but I'm not sure the broth made any difference. I didn't add 2 c. of broth to the pot because covered greens will steam — using the pot's heat — making for denser vitamins and minerals. And the cooking time is a little less without added water or brother (closer to 40 minutes than an hour. I added the garlic toward the end of the cooking to avoid burning it. The bacon bits were a nice addition to my usual recipe (I normally add a small amount of red pepper flakes), so that made for a nice change. I can give it a recommendation to try it (ideally with caramelized onions): mixed greens are so very good for you!
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Marinade for Chicken, Ellen's version

Reviewed: Jul. 23, 2011
I've used this marinade for over a year now and it never fails to get rave reviews. I add minced garlic because I'm addicted to the stuff, but that's the only change. Best to let the chicken marinade overnight.
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Marinade for Chicken

Reviewed: Jul. 23, 2011
I've used this marinade for over a year now and it never fails to get rave reviews. I add minced garlic because I'm addicted to the stuff, but that's the only change. Best to let the chicken marinade overnight.
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Photo by ellenmoriah

Radish Revival

Reviewed: Jul. 9, 2011
Although the salt and pepper add some kick, it's not enough to make me swoon over this recipe. I was tempted to chop the cilantro and add that to the mix (and I still might!). For my taste, the seasoning doesn't really improve on the radish, as it is on it's own. Although I heartily agree with another reviewer: it's very pretty and would make a great "decorator food" for some table settings.
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17 users found this review helpful
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Sweetened Spaghetti Squash

Reviewed: Jul. 7, 2011
VERY tasty. I took it easier on the sugar than the recipe calls for and it's still delish. Great side dish.
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10 users found this review helpful
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Cauliflower Shrimp Salad

Reviewed: Jul. 7, 2011
The reviews for this are so good, I'm inclined to think I got the wrong kind of Creamy Italian Dressing. Here's what happened: since I was making this for just my husband and me, I cut the recipe in half, counting on leftovers. I confess I've never sliced cauliflower before and thus wound up with large slices of 2 dimensional tree-looking pieces and a bunch of crumbs. Next time I'd slice each of the smaller "flowers". I happened to have frozen shrimp, which I soaked in water until it was defrosted. Worked perfectly. I also mixed the mayo and salad dressing separately, as directed. This was when a "kitchen instinct" told me to taste the mayo/dressing mix with a bit of the salad before I poured it all in. And that's when I knew it wasn't going to work. The sharp flavor of the Italian dressing (creamy though it was) was too overwhelming for the other flavors to come through. So I switched gears and used Ranch dressing (without mixing it with mayo). It's good enough to eat, but not what I'd bring to a pot luck. It would help if the author specified the brand of dressing, since I'm not the only one to be put off by it. It's very possible I missed a great salad here... the ingredients are healthy and look pretty together. But the dressing — at least my version of it — would have ruined this for me.
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Basic Broiled Chicken Breasts

Reviewed: Jun. 28, 2011
This is one of those recipes you might read and pass by because, hey, what could olive oil, salt, and pepper do for some pieces of chicken. Well, here's what they can do: they'll jet-pack you back to when your mom made chicken for a weekday night (even though it's flavorful and divine enough to serve to guests). It will also let the cooked chicken speak pretty much for itself, without smothering it in a sauce. I confess I was leery. I wanted to add rosemary, or oregano, or (good grief) even Lawry's Seasoned Salt. But I resisted and, I must say, it was worth it. The ingredients are simple, and that makes it an easy dish to make. If you use organic chicken breasts, it's going to be moist in any case. But adding the olive oil, salt, and pepper, blend in a way that might make you swoon in the way I swooned when I ate it. Simple, homey, cozy, and (in so many ways) perfect. Next time you're in a hurry for a knock-'em-dead meal, serve this up as the main player. I'm pretty sure you'll wow whoever's eating. This is one fine recipe.
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Photo by ellenmoriah

Rosemary Steaks with Papaya Butter

Reviewed: Jun. 23, 2011
First, a disclaimer: I'm gaga for rosemary. So much so, that I misread the recipe and added rosemary both to the butter as well as the steak. But not to worry: it's one tasty dish. I used T-Bone, rather than Porterhouse, because that's what they had at the market. I overcooked it a bit but even at that, this is a lovely way to BBQ steak. The papaya adds a subtle, but definitely wonderful, flavor to the mix. This is one of those home-run recipes that you might expect to get at a restaurant. In other words, exquisite. A comment about grilling the papaya: I simply cut half a papaya into four long slices (about 1" thick/slice). Even after coating the grill with oil, the papaya wound up sticking a bit. So keep your eye on it. But don't leave it out! It's the real hero of this recipe... although my beloved rosemary surely carries its weight.
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7 users found this review helpful
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Firecracker Crab Cakes

Reviewed: Jun. 17, 2011
It breaks my heart to give a bad review of a recipe someone took the time to post. But even though I followed the recipe (which took me closer to 40 minutes with the chopping and shredding), and rather than "cakes" I got "mush". The "heat" in this recipe comes from "spicy mayonnaise"... for which no recipe is given. I used a spicy mayo recipe I found elsewhere on the web but the "heat" disappeared in the mix. The "bunch of sliced green onions" turned out to be 2 cups worth. The same with the parsley. Once I mixed everything together, the mixture was on the runny-side, but I though it might gel in the 'fridge. But when it came time to cook them, the cakes began to fall apart on my spatula so I lifted them by hand and reformed them in the pan. I cooked them in two batches of 6, letting them cook a little longer on the first side, hoping for some cohesion. It didn't work. The end result resembles a crab-like stew, with flavors that overpower the subtle flavor of crab. I plan to add the mix to a salad or maybe a pasta dish. Were I to try this again, I'd increase the crab to 16 or 18 oz., add another egg and some flour, use just 1 c. sliced scallions and 1 c. chopped parsley. I'd also use regular mayo and add chili and/or cayenne and Tobasco sauce until the flavor reaches "spicy", and I wouldn't bother with the black beans. Unless something is missing from what's posted here, this recipe (unfortunately) doesn't make crab cakes worth the price of the crab.
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Greek Salad from an Athens cafe

Reviewed: Mar. 26, 2011
Note: in Greece, you won't get lettuce in your Greek salad.
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Sarah's Applesauce

Reviewed: Dec. 31, 2010
If you use Empire apples, you needn't add any sugar.
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18 users found this review helpful

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