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

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ellenmoriah

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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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219 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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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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47 users found this review helpful

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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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

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

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

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

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

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

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
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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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12 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

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

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
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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

Ice Cream Custard

Reviewed: Jul. 8, 2010
This is heavenly.
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10 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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9 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
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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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8 users found this review helpful

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