Erin Recipe Reviews (Pg. 1) - Allrecipes.com (10170395)

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Erin

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Blonde Brownies I

Reviewed: Jul. 20, 2014
This was great as-is. I used an 8x8 pan and I wouldn't recommend using the 9x9 unless you want a flat cookie. I wanted more of a brownie and it was still a thinner brownie even in an 8x8. It has a great taste though. You don't taste any baking powder or baking soda like you do sometimes in cookies. It's going into the cookie rotation here. It passed the cookie monster's test (my husband).
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Homestyle Beef, Macaroni and Cheese

Reviewed: Jun. 25, 2014
This was wholly underwhelming. For the reviewer who complained of people changing a recipe before they try it as-is -- that's just plain wrong. A seasoned cook can tell just by looking at a recipe that it won't taste good as written. I knew that going into this recipe so I did a lot to try and improve it. I added sautéed onion & garlic, onion powder, Red Robin seasoning, Italian seasoning and used Tomato Bisque soup instead of plain tomato because it has a richer flavor. I used cheddar because it has a stronger flavor than mozzarella. Still, this meal was very disappointing. My toddler and preschooler ate a few bites and were done. My husband and I ate it but the leftovers will find their way to the disposal -- of that I'm sure. I made this only because I needed something fast and had the ingredients on hand. Won't make it again.
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Basic Flaky Pie Crust

Reviewed: Jun. 21, 2014
GOOD LORD this was fantastic and a MONKEY could make it. I used butter instead of Crisco because YUM -- why not? It's better for you than Crisco & actually has a key ingredient that makes pies taste better: FLAVOR. Plus I never make pies since my Crisco crust recipe is wholly underwhelming. I mostly just buy a crust rather than waste my time. Now, unfortunately, I will be making this crust like it's going out of style & stuffing everything I can think of into it. My five year-old is sitting here with blueberries smeared all over her cheeks and she's LICKING THE PLATE CLEAN (just like mom taught her). Thanks to you, STEPHANIE, and your absurdly good crust -- I will be pinching far more than an inch when this summer is over. Wait ... there's pumpkin & apple pie in the fall ... and pecan ... pot pies in the winter.. HELP!!! Thanks as well to the reviewer who explained the best way to double this recipe ... and my dress size ...
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General Tsao's Chicken II

Reviewed: Apr. 7, 2014
Made this with boneless, skinless as other reviewers did. It was okay. I wasn't blown away by it. It certainly passes as a respectable weeknight dinner.
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Exquisite Pizza Sauce

Reviewed: Apr. 6, 2014
Happy Mistake: I dragged out all the ingredients to make pizza and realized I had no jarred pizza sauce. I jumped on this site and found this recipe. I wanted to double the sauce due to some reviews saying it didn't make much (when in reality I generously sauced two halves of a Pepperidge Farm garlic bread and still had half a canning jar remaining). Anyway -- the happy mistake part comes in where I was distracted by my little ones while making this sauce and I doubled the paste but not the other ingredients (which I didn't realize until the pizza was in the oven). What I did do was sauté the garlic in a sauce pan before adding the sauce and cooking for 5-10 minutes because I didn't have 30 minutes to let it sit per the instructions. I think by cooking it and toasting the garlic, it made the flavors much stronger (as one other reviewer noted). It came out beautifully even with half of everything. Saves money & time this way and has less honey so it's not so sweet (good for the blood sugar). I'll make this again &try it doubling everything but I think this way works just fine. Great EASY recipe. Thanks so much.
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Filet Mignons With Pepper Cream Sauce

Reviewed: Sep. 8, 2013
I did not make the steak part -- just the gravy. We were grilling the steaks but I didn't have baked potatoes -- only a package of Bob Evans mashed. My mom said her mother used to make an amazing gravy with steaks and served over mashed potatoes. I fiddled around with the recipe a bit and added some Better than Bouillon beef au jus starter with some fresh malabar pepper and the heavy cream etc. I also added some brown gravy starter. I tweaked it until it was what I wanted and it served the purpose very well.
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Sweet Dinner Rolls

Reviewed: Sep. 8, 2013
These could not be easier. I made them with my father-in-law's favorite pot roast dinner. I did the cloverleaf thing too -- rolled into three balls per muffin tin and they looked downright professional. I followed the advice of the first reviewer under the recipe and mixed the milk and ALL THE SUGAR and the water in the bowl. At first I just mixed in the 2tsps the packet of yeast calls for and it didn't foam but when I added the rest of the sugar from the recipe -- it foamed right up. I buttered the insides of the muffin tins and I brushed melted butter on top of the rolls before baking. I also lowered my oven temp to 350 as that first review suggests. These were very good. The next day my mom stopped by and ate two. She liked them so much that she took home the recipe! This is a keeper and these rolls will be on the Thanksgiving dinner table this year.
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Boilermaker Tailgate Chili

Reviewed: Sep. 8, 2013
Basic. Not impressive. I don't see how it's winning contests. We didn't feel the greatest after eating it despite using fresh ingredients -- I think it was too much beer, beans, grease. It was a ton of work for chili that doesn't honestly taste much better than the stuff you can make in 30 minutes with an envelope of chili seasoning. We let it sit overnight and it didn't do anything to impress us then either.
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REALLY Real Strawberry Cupcakes

Reviewed: Sep. 8, 2013
I had such high hopes for this and it fell a little short. They were still good cupcakes and everyone ate them up but they did not have a strong strawberry flavor or even color as I hoped. The disappointing part was that they tasted like freeze dried strawberries -- there is an aftertaste with freeze dried strawberries and it just bugged me a little in these cupcakes. It wasn't pure strawberry. I made the frosting as well and felt that needed more - double - the strawberries. Alas I continue my mission for a true, clean strawberry cake taste. :(
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Real Strawberry Frosting

Reviewed: Sep. 8, 2013
This was good but it wasn't fantastic. I think it needs at least double the strawberries called for in the recipe to make the flavor come through more. It was a nice consistency frosting though. Not sure I'll make it again. I made the cake as well and I didn't like the freeze-dried aftertaste.
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Zucchini Casserole I

Reviewed: Sep. 4, 2013
I made so many changes to this that I'm really rating the inspiration. I wanted a main dish meal so I used 5 cups of Pepperidge Farms herbed stuffing cubes. Two chopped stalks celery. Half a large sweet onion. I sautéed the onion and celery until soft and parboiled the zucchini for five minutes. I mixed the onion/celery into the dry cubes and then poured the butter and one cup chicken stock over them. I spread half the cubes into the bottom of my 9x13. I used a rotisserie chicken deboned and skin removed and mixed it with the zucchini, cream of chicken, 1/2 cup sour cream, 1/4 cup mayo (would have used Greek yogurt but didn't have it) and folded until combined. Added 1.5 cups shredded cheddar. spread over cubes and topped with remaining half of stuffing cubes. Baked, covered with foil, in 350 oven for 60 minutes. It was DELISH. Will be making this much more often. Nice comfort food. This would be great with leftover turkey at Thanksgiving.
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Stuffed Zucchini

Reviewed: Aug. 31, 2013
This was surprisingly good with some changes, which is why I couldn't give it 5 stars. I crumbled and cooked the sausage in a sauté pan first -- completely. Undercooked pork is nothing to fool around with and why not take the step for safety? It does nothing to diminish the flavor. I may try chicken sausage next time so I'll certainly cook that first. Next I used two slices of double fiber whole grain bread pulsed to fine crumbs in my ninja pro and added that to the sausage and insides of the zucchini. To that I added a handful of fresh basil leaves chopped, garlic powder, onion powder and dried oregano. I added one large egg and about 1/4 cup half and half to make the stuffing wetter -- like stuffing should be heading into the oven. While I was preparing the stuffing and preheating the oven, I had the zucchini shells baking to ensure they would be soft in the end. I removed the shells and stuffed them before pouring spaghetti sauce over the top. I baked them for about 40 minutes at 400 degrees and then covered with a bag of shredded Italian cheese blend until it was melted (I had six zucchini shells of varying sizes stuffed). This was a great dinner and is especially friendly to those who are watching carbs. I saw no need to put this over pasta or rice. UPDATE: I now add a ricotta mixture just as you would to lasagna & top w/ stuffing & sauce. It's excellent. High protein & low carb.
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Beef Barley Vegetable Soup

Reviewed: Aug. 17, 2013
This was decent but I changed a few things. I used Better than Bouillon Beef au jus starter because I find it has a beefier taste than their plain beef flavor. I also used all beef stock instead of water and I added more carrots, celery and two very large yams. Next time I will saute the celery and carrots because even after more than 10 hours cooking time in the crockpot (including 1.5 hours at high) they were still a bit crunchy. I also would add a leek or two -- also sauteed first -- if I make it again. All the juice was absorbed after one night in the fridge and it became beef barley stew. Not sure how to avoid this -- more liquid I guess. Overall it was okay --- I think it needed a bit stronger beef flavor (maybe more bouillon?) I even used a pinch of Brown's gravy starter but it wasn't as rich in flavor as I hoped.
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Fried Steak with Peppercorn Gravy Sauce

Reviewed: Jul. 26, 2013
I really shouldn't even rate this because I changed it so much. I just used it as inspiraton. Used the heavy cream and white wine but I used Better than Bouillon beef au jus starter, some gravy master and some Montreal steak seasoning with ground pepper instead of whole peppercorns. I added some milk and butter to smooth it out and thickened it with a little corn starch mixed with cool water and poured into the gravy. It's pretty good over mashed potatoes and with steak on the grill.
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Delicious Ham and Potato Soup

Reviewed: Jul. 23, 2013
With my changes, restaurant quality and one of the best things I've made from this site. I added bacon, leeks and a yam which just added the perfect touch of sweet. Cannot wait for our cold Ohio winters so I can make a nice pot of this soup. In two tablespoons olive oil I cooked two pieces of bacon for about five minutes before adding half a candy onion, one large leek and three stalks of celery which I sautéed for another five minutes. I added five medium to small baking potatoes peeled and chopped into chunks, one large yam peeled and chopped into chunks and covered it in about 4-5 cups chicken stock. Much of the liquid had evaporated which I wanted. I boiled the potatoes until they were fork tender -- about 10-15 minutes. In a separate pan I melted one stick of butter and slowly whisked in five tablespoons flour. I then slowly whisked in one cup heavy whipping cream and three cups of fat free milk. I added the cream mixture to the potatoes. I then added two ham steaks (about two cups cubed) ham and mixed well, then heated the soup through. Just before serving I tossed in a cup of shredded mild cheddar cheese and stirred until it was thick. Added salt and pepper to taste. OUT OF THIS WORLD GOOD. This is comfort food to the hilt.
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Cake Mix Cookies VIII

Reviewed: Jul. 20, 2013
VERY PEDESTRIAN COOKIE. I knew this going in but I was looking for something easy and fast that tasted pretty good. I never expected to knock this out of the park but I wasn't expecting a flop either. This was a flop. I took the advice of another reviewer and added 2 tablespoons oil and some vanilla. I didn't have chocolate extract on hand and I wish I had -- these needed it despite using a Duncin Heinz rich chocolate fudge cake mix. I make my cakes from scratch now so I can barely tolerate the mix stuff anymore and this is why -- they lack flavor. I knew better and am kicking myself for even trying it. I also added almost a full box of Andes mints like the first reviewer did but they need at least two boxes. I think the chocolate chips would have been better because they might have improved slightly on the chocolate flavor this so desperately lacks. My oven is powerful and I should not have baked these at 350. They flattened out and got crispy that way and I used two eggs and some oil plus buter so that should NOT have happened. The second batch I baked at 330 and had to take them out half raw to avoid them getting crispy on me. Don't waste your time with this when there are so many other good cookie recipes out there. What was I thinking?!!!!!!!!
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Salsa Chicken

Reviewed: Jul. 15, 2013
I wasn't sure I was going to like this -- it looked too simple and pedestrian to be great. Boy was I surprised. I used organic chicken, Newman's Own pineapple salsa and the taco seasoning 1 recipe from this site. Shook the chicken breasts in a ziplock bag with the taco seasoning until they were coated. Layered the bottom of a ceramic baking dish with salsa. placed the chicken on top of the salsa. Spooned more salsa over the top of the chicken. I baked it at 400 for about 40 minutes (thick breasts). In the last ten minutes I sprinkled the top with green onion and covered with lots of Mexican shredded cheese blend and baked until cheese was melted. I served this with Near East Spanish rice (which is the bomb) and made my own guacamole and severed it all with sour cream. This was an excellent meal for a weeknight. Fast, super easy and very tasty. You could even slice the meat and toss everything into a soft tortilla. This will go into the regular rotation.
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Taco Seasoning I

Reviewed: Jul. 15, 2013
This is great and I'm pretty sure of my spices were older than they should have been. I think my days of buying the store bought stuff are over. Thanks.
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Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Jul. 14, 2013
Changed quite a bit here. Used oil and butter to sauté the peppers and added onions which are just indispensible. You can't really sauté without oil of some kind and there's no reason to dispense with olive oil at the very least. I did find that the sour cream melted down to liquid that made the pasta too runny even though I turned off the induction burner before adding it -- which is as good as removing the pan from the heat. I remedied this by adding a lot more parmesan cheese -- which made the dish taste better anyway. I served this Sicilian sausage. I'll likely make this again but I might use other veggies and make it like a primavera.
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Creamy Chicken and Wild Rice Soup

Reviewed: Jul. 10, 2013
GREAT with TONS OF CHANGES. I cannot give a recipe five stars after I have pillaged it and transformed it into something almost unrecognizable from the original recipe. This soup is bland without serious help. Here's what I did to save mine: I sautéed half a sweet onion, 2.5 celery stalks, about 3 carrots and several mushrooms with 3 strips of Neman Ranch applewood smoked bacon and about 2 tablespoons of butter until tender. I transferred veggies to a paper towel to drain the grease & discarded remaining grease from the pan. I used about 1/4 cup white wine to deglaze the pan. I then added chicken stock, water and rice (after a boil). I used about 1/2 cup flour because I have no idea what kind of box of rice this author used -- I have never seen that size from Uncle Ben's or any other brand. I used a 6oz box so I decreased the flour. I used 1.5 cups heavy cream and the rest half and half. When I combined everything, I realized there was far too little rice for my liking. So I added one 90 second microwaveable Uncle Ben's long grain and wild rice pouch, cooked. I also added about three tablespoons of Better than Bouillon (chicken flavor). I needed some additional salt and pepper and two good dollops more "salted" butter before FINALLY I had a restaurant quality soup. Nevermind it could choke Paula Deen it's so fattening & full of butter. I'll work on lightening it up next time. Anyhoo -- great recipe inspiration but not a great recipe without massive overhaul.
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