ellenmoriah Recipe Reviews (Pg. 2) - Allrecipes.com (18053055)

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ellenmoriah

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Crab Stuffed Mushrooms II

Reviewed: Nov. 5, 2010
Great appetizer... the water chestnuts and pimentos make a nice difference with this. I used low fat cream cheese and it worked just fine. Thanks for sharing this little beauty.
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17 users found this review helpful

Ellen's Addictive Guacamole

Reviewed: Oct. 18, 2010
A duplicate of a recipe used by one of the best Mexican restaurants in Southern California.
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14 users found this review helpful

Ellen's Chicken Tikka Masala

Reviewed: Jul. 19, 2010
The marinade is perfect, but when I tasted the sauce I knew something was missing. You MUST add 1 tbsp. Garam Masala to the sauce. Without it, it lacks depth. Otherwise, great recipe.
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12 users found this review helpful

Chicken Tikka Masala

Reviewed: Jul. 19, 2010
The marinade is perfect, but when I tasted the sauce I knew something was missing. You MUST add 1 tbsp. Garam Masala to the sauce. Without it, it lacks depth. Otherwise, great recipe.
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15 users found this review helpful

Ice Cream Custard

Reviewed: Jul. 8, 2010
This is heavenly.
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10 users found this review helpful

Grilled Halibut with Cilantro Garlic Butter

Reviewed: Jun. 17, 2010
I cut the recipe in half since the meal was just for my husband and me and I needed to add more liquid to give me enough to adequately cover the fish... so I added a little more butter, and even then I was cutting it tight. If I were to make this again, I'd use the recipe for 4 to serve just the two of us, since adding more butter altered the balance of flavor. I tasted the sauce before adding the extra butter, and I'd have preferred that blend to what I wound up with. The sauce is really great in the proportions of this recipe.
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17 users found this review helpful

Owen's Mozzarella and Tomato Salad

Reviewed: Jun. 7, 2010
Great basic recipe. I skipped the oil and drizzled with balsamic vinegar instead. Lower calories, and just as tasty.
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12 users found this review helpful

Double Tomato Bruschetta

Reviewed: Jun. 3, 2010
Great recipe. I followed earlier reviewers suggestions to lightly coat the bread with olive oil before putting under the broiler. I also dropped the dried tomatoes 'cause I didn't have any. The result was still excellent. Lots of compliments.
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9 users found this review helpful

A Very Popular BBQ Sauce

Reviewed: May 30, 2010
Too sweet and spicy for my taste. I used the proportions as a guideline and adjusted too much to give an honest review of this recipe. My version is saved as "Mom's BBQ Sauce, Recreated by ellen".
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7 users found this review helpful

Ellen's Buffalo Meatloaf

Reviewed: Mar. 14, 2010
This is my recipe, so let me add this to what I originally posted. Ground bison emits a "juice" that isn't familiar to me with other ground meats. I don't know what it is. I DO know that I skim it away from the meatloaf and once that's done, it doesn't appear again... not even during reheating. For those of you who've added to the recipe, I suspect the additions altered the chemistry. If the results were tasty, excellent! If not, you might want to try to recipe as posted, and alter it later, once you know what the original tastes like. The quick summary is the ground bison behaves differently when baked than ground beef. I should have mentioned this in my original posting of the recipe. Sorry 'bout that.
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8 users found this review helpful

Raspberry Spinach Salad

Reviewed: Jul. 18, 2009
This is a great recipe with a dressing that's too much, and too sweet, for my taste. I dropped back the oil to 2 tbsp., the vinegar to 1 tbsp., and the jam to 1 tsp. I also added a pinch of salt. Then I used about half of the dressing and tossed well. For my taste, the changes were just right. My husband says "it's a keeper."
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11 users found this review helpful

Delicious Egg Salad for Sandwiches

Reviewed: Jul. 1, 2009
Great basic recipe. A tip: peel the eggs immediately (the shells come off more easily then). I added curry powder (always a "must-have ingredient" for egg salad in our house), and I went lighter on the scallions. I also added a bit of tumeric, which heightens the yellow color and adds a valuable nutrient. (Tumeric is an antioxidant, an anti-inflammatory, and an anti-carcinogenic).
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17 users found this review helpful

Korean Cucumber Salad

Reviewed: May 22, 2009
I made it exactly as written except I browned the sesame seeds in half sesame oil and half olive oil. Once it was all put together, I tasted the result and the flavor of vinegar was overpowering. I added more olive oil and sesame oil to the mix and I added half a red bell pepper for color. Can't say I'll make this again, but that doesn't mean others shouldn't give it a try.
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2 users found this review helpful

Turkey a la King

Reviewed: Dec. 1, 2008
This was one of those recipes I had to wrestle with before it gave me the flavor I hoped for. Thanks to previous reviews, I knew the dish would need some "boosting" so I sauteed a diced carrot, 2 diced celery ribs, 1 small diced onion, and one red pepper for about 10 minutes, then added 8 oz. sliced mushrooms. Then I sprinkled about 3 tblsp. of flour over the mix and poured in a can of low-fat evaporated milk (stirring quickly to avoid lumps). After tasting what I had (which was disappointingly bland), I added about 1 c. leftover mashed potatoes and 1/2 c. low-fat sour cream. Then I added about 2 oz. of dry sherry, a tsp. of dried thyme, and some salt and pepper. Better, but not there yet. I had an appointment, so I added about 1 c. of turkey, turned off the burner and left the dish in the pan on the stove (covered) for about an hour, hoping for a miracle. Miracle didn't happen, although letting it sit really did help. After reheating it, I added 1 tsp. of chicken bouillon... and that finally brought it up to a dish I feel okay about. It seems unlikely I'll be making this again, but it was fun trying.
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2 users found this review helpful

Chicken or Turkey Tetrazzini Deluxe

Reviewed: Nov. 28, 2007
Thanks to earlier reviews, I used one cup of cut scallions (rather than a yellow or white onion), and a red pepper (rather than a green one). I also used one can cream of mushroom soup and one can cream of celery soup. I used 2 tblsp. olive oil and 1 tbsp. butter to sautee the mushrooms, onion, and pepper in, and it was plenty (you don't need all that butter). The dish was coming along just great until I added the chicken broth. It diluted the flavors to the point where I had to add more soup! Definitely avoid adding liquid to this dish. The soups will carry it just fine. I also used low fat cheddar cheese and about 1/4 c. dry sherry. Next time I make this, I'll probably make my own "soups" to bring the calorie, fat, and sodium counts down. The celery adds a nice flavor though, so if you stay with the recipe as it is (sans liquid) I recommend replacing one can of the mushroom soup with a can of celery soup. The scallions and red pepper also add a unique touch that I prefer over onions and green pepper. This recipe points you in a good direction, but it needs refining to make it "zing".
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13 users found this review helpful

Mexican Casserole

Reviewed: Apr. 25, 2007
The basic idea of this recipe is great, but I modified it to take advantage of what I had in my 'fridge, and to reduce the quantity to serve just two. I sauteed a small chopped onion in olive oil and added ground cumin, ground coriander, and chili powder. I let it simmer until the onions turned translucent. Next I added a can of drained black beans and half a can of drained corn. Then a large chopped tomato and about two tablespoons of freshly cut cilantro. After tasting it, I added some tobasco to give it more "zing". I let the mixture simmer on low for about 25 minutes, to give a "refried" texture. Then I compiled the casserole in a meatloaf pan -- using two 6" corn tortillas on the bottom of the pan, topped with half the bean recipe, then about half a cup of low fat "4 Cheese Mexican Mix", and I repeated it with another two 6" corn tortillas, the bean mixture, and about a cup of the cheese. I covered the pan with tin foil and backed for 30 minutes. If I were to do this again, I'd add a little tequila to the bean mix and a little bittersweet chocolate.
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136 users found this review helpful

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