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

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ellenmoriah

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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

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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2 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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0 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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2 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

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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1 user 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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1 user 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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1 user found this review helpful
Photo by ellenmoriah

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
Photo by ellenmoriah

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

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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7 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

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

Ice Cream Custard

Reviewed: Jul. 8, 2010
This is heavenly.
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10 users 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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Chilled Cucumber Soup (142 cal./serving)

Reviewed: Jul. 4, 2014
Easy to make, great on a hot day.
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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

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

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

Displaying results 1-20 (of 36) reviews
 
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