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

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ellenmoriah

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Moroccan Stew, Ellen-style

Reviewed: Dec. 4, 2014
YUM
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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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10 users found this review helpful

Vegetarian Split Pea Soup

Reviewed: Jul. 13, 2014
A great way to kick off Fall's soup season.
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1 user found this review helpful

Chilled Cucumber Soup (142 cal./serving)

Reviewed: Jul. 4, 2014
Easy to make, great on a hot day.
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1 user found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

White Bean Ragout

Reviewed: Aug. 15, 2012
Delicious summer dish ... especially if you have basil and mint in your garden.
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1 user found this review helpful

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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3 users found this review helpful

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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11 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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2 users found this review helpful

Ellen's Addictive Guacamole

Reviewed: Apr. 30, 2012
This is my recipe, which was posted slightly differently than how it was submitted. A couple tips: • you know an avocado is ripe when the skin is black, and there's a little "push" when you slightly squeeze it. Too much "push" and it's over-ripe; too little and it's not ready yet. • the pit will fall out as you're peeling a ripe avocado... if you need a spoon to get it, the avocado's not ready yet. • to keep the guacamole from turning brown, place plastic wrap directly on top of the finished dish, making sure to eliminate all air contact with the guacamole (it's exposure to the air that will turn it brown). When ready to serve, remove the plastic wrap and stir the dish with a fork. • This is ALWAYS best at room temperature.
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44 users found this review helpful

Pan Fried Halibut

Reviewed: Feb. 26, 2012
Quick to make, delicious to eat. Take care not to over cook the fish.
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35 users found this review helpful
Photo by ellenmoriah

Ellen's Chicken Cacciatore

Reviewed: Jan. 16, 2012
This is my recipe, and I'm glad so many of you have enjoyed it. A couple comments after reading your reviews: substituting an ingredient within the sauce will change the character of the dish. The orange juice mixed with white wine, tomatoes, and rosemary is what gives this dish a different taste than other Cacciatore recipes. This is not intended to be a thick "hearty" sauce. Feel free to add some tomato paste to give it a little body, but it's meant to be a "runny" sauce. The pasta or rice will soak some of it up, but it's a good idea to have a nice loaf of bread to dip in the sauce as well.
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68 users found this review helpful
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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53 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful
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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18 users found this review helpful

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