Erin Recipe Reviewed - Community

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As-is, the recipe is not very good. The turkey flavor overwhelms the other flavors, and tastes out of place. I made it again but marinated the raw turkey in sesame oil, soy sauce and ginger for 30 minutes first (any Asian flavor marinade should be fine), and it was much better the next time.

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Green Bean Casserole I

Reviewed: Jan. 18, 2009

Came out too soupy, but people liked it anyway. Will make with no added milk next time.

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Lasagna Spirals

Reviewed: Jan. 18, 2009

These were fun and convenient to make, but a little bland. Next time, I will put a thin layer of the tomato sauce on top of the cheese mixture before rolling-up.

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Slow Cooker Split Pea Sausage Soup

Reviewed: Aug. 19, 2008

I think this recipe tastes better without the sausage. I've made it both ways. Reheats well.

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Slow Cooker Sweet and Tangy Chicken

Reviewed: Jul. 29, 2008

Way too sweet for a main course. Be sure to serve it along side something salty, so that the sweet doesn't overwhelm.

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Sauteed Garlic Asparagus

Reviewed: Jan. 20, 2008

I used olive oil instead, like others suggested. I would reduce the amount of olive oil by 1/2 next time though, as it makes the asparagus more oily than that amount of butter would.

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Baked Slow Cooker Chicken

Reviewed: Jan. 20, 2008

Using the aluminum foil to keep the chicken out of its own juices was brilliant. My only complaint is that there doesn't seem to be any 3 lb chickens on the market. The smallest I found was 4 1/2 lbs., which did not fit in the crock pot with the foil! So, I had to cut-up the whole chicken to fit it in.

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Vegetarian Refried Beans

Reviewed: Jan. 6, 2008

I used canned pintos so I could skip 3 hrs and 45 minutes of cook-down time. Turned out good, but slightly too spicy for this gringo.

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Make-Ahead Mashed Potatoes

Reviewed: Jan. 6, 2008

Using my food mill was a lot more work than just peeling, boiling and mashing. Still had to use an electric mixer afterward. Half and half was a nice touch.

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Apple Dumplings

Reviewed: Jan. 1, 2007

Because of the liquid in the bottom of the pan, the dumplings had too doughy bottoms for my taste. After baking 35 minutes, I took them out of the pan and put them onto a dry cookie sheet and baked for another 10 minutes. That made them much crisper for me. (The photo I submitted was taken before re-baking them.)

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Butternut Squash Casserole

Reviewed: Dec. 13, 2006

Used a butternut squash from my garden and brought the casserole to Thanksgiving dinner potluck. It was a VERY popular dish (made me look good in front of the in-laws)!

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Fried Green Tomatoes

Reviewed: Dec. 13, 2006

Was easy and turned out good, but don't eat more than 2 slices -- we both got tummy aches.

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Garlic Baked Potato

Reviewed: Oct. 15, 2006

An amazing improvement on baked potatoes. I wish I knew this tip years ago. I still add butter and sour cream to the inside, but now I eat the skin as well!

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Scalloped Tomatoes

Reviewed: Oct. 15, 2006

Very good flavor. Texture was a bit mushy on the bottom and crispy on top.

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Garden Fresh Tomato Soup

Reviewed: Sep. 5, 2006

I bought a food mill just so I could make this recipie, and it was worth it! The consistency is so smooth and the garden tomatoes were so sweet that I did not need to add sugar.

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Eggs with Tomatoes

Reviewed: Sep. 4, 2006

I thought it was a tasty and filling recipe, as well as a good use of garden tomatoes. However, my boyfriend did not like it much so it is not for everyone.

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Zucchini and Tomato Casserole

Reviewed: Sep. 4, 2006

I used fresh zucchini and ripe tomatoes from my garden. The recipie did not have enough flavor for me and too much water drained from the vegetables and ruined the texture. Maybe if you inserted a rack into the pan to allow vegetables to drain during baking, it would improve the texture.

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15 users found this review helpful