ErinW Recipe Reviews (Pg. 1) - Allrecipes.com (10746158)

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ErinW

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Cran-Raspberry Pie

Reviewed: Dec. 1, 2011
Five stars for "holy yum- you need to try this pie!". All of the pie fans at my family's Thanksgiving dinner loved this one . Just saying "cranberry- raspberry" piqued interest, and it lived up - the colors are so pretty and the flavor is just incredible. I followed the recipe to the letter, with the exception of adding a few teaspoons extra tapioca for safe measure. Runny pies make me cry! I used a full top crust brushed with milk and some dusting sugar, it turned out to be a good decision- the filling is quite tart- a good (and plentiful) crust lends balance. Given the fact that I'm now finding myself dreaming of this pie, I put a few extra bags of cranberries in the freezer. I plan to make this for a Christmas dinner with a different group of folks, and make an extra one so I can have one here. That is, if I can wait that long....
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Chocolate Pecan Pie III

Reviewed: Nov. 28, 2009
I wasn't sure what to expect with this pie the reviews all over the place. I read about "hot fudge filling" and runny centers, to just a hint of chocolate. Make no mistake this is a simple pecan pie with extra layer of flavor. My pie turn out with that perfect pecan pie consistency, a little gooey with the gelatinousness filling studded with nuts. In other words it was not runny or "fudgey" in the least. However like others I used a deep dish pie plate, so I increased the cooking time by about 15-20 minutes- I waited for the center of the pie to rise like the edges before I removed it from the oven. As for the taste, brother could not quite figure out what that extra layer of flavor was- was it coffee? What is that? I told him it was a chocolate pecan pie, and he ahhh yeah, that's it. Anyway, it is delicious and it was well appreciated at Thanksgiving. I made this night before and is a five star recipe- but only after a day or so in the fridge. Therefore I highly recommend making this pie at least a day or two ahead of time and letting it sit in the chill box for a while. It seems this pie only gets better with time.
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4 users found this review helpful

Greek Chicken Stew (Stifado)

Reviewed: Jan. 23, 2009
This is the most delicious and craveable main dish I have made from this site. Thank you so much for sharing. I will make this again and again.
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2 users found this review helpful

Cranberry Orange Bread

Reviewed: Jan. 15, 2009
The batter is shockingly thick, but the but bread turns out perfect.This is "the Best!" quick bread. I'm so grateful that I put up a few extra bags of cranberries in the freezer this year. They will all go into this bread. :)
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2 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Dec. 23, 2008
I used an adjusted cooking time for my microwave and it set up perfect. I think mine could have turned out a bit more light and crispy, but I hesitated pouring the mixture due to not having oven gloves ready and my bowl was a bit cumbersome (and hot!). My only complaint about the recipe as written is that 1.5 cups of nuts was bit too much for my taste. Next time I will only use 1 cup.
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3 users found this review helpful

Chicken Noodle Soup

Reviewed: Nov. 20, 2008
I love this soup. I can't help but feel a little annoyed that the most highly rated review starts with "not good". Obviously the use of chicken bouillon is a matter of personal taste. A lot of people don't like it- they think it's too salty too artificial tasting ect.... I'll admit, I felt a bit uneasy about using it. And I was pleasantly suprised with the result. The butter,veggies,seasonings,chicken and bouillon cubes all meld into a mild and wonderful broth. I've made this several times and the only issue I have when making this is the amount of noodles. I use homemade egg noodles and they tend to absorb a lot of broth. One time I added 12 oz. of noodles. Big mistake. I had chicken and noodles not soup. The called for 8 oz. is plenty and depending on the type of noodles used maybe even too much. Overall this soup is excellent and so quick and easy. Five stars!
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Oatmeal Crispies I

Reviewed: Aug. 17, 2008
These cookies deserve every bit of five stars. The only tip to pass along is to be sure to chop the nuts into smallish pieces, they are much better if they kind of blend into the texture of the cookie rather than stand out. I am so happy to find this recipe. My local bakery sells these for an arm and a leg, and my husband loves, loves, loves these. He loves these cookies so much that he came home from work ate four of them and then helped me with laundry- without me even asking him to help. These cookies have special powers!
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147 users found this review helpful

Chicken Gruyere with Sauteed Mushrooms

Reviewed: Oct. 15, 2007
My picky husband and I loved this. I followed the recipe as is. If you can find Gruyere cheese in your market it's worth the splurge. It melts so beautifully and really complements this dish.
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2 users found this review helpful

London Broil II

Reviewed: Oct. 8, 2007
Mmmm, I love this for company! And even better I love making quesadillas with the leftovers. YUM!
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Rosemary Steak

Reviewed: Oct. 8, 2007
This was a good steak recipe. And I loved having an excuse to open a nice bottle of red. ;-)
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4 users found this review helpful

Pineapple Upside-Down Cake VII

Reviewed: Oct. 8, 2007
This recipe for pineapple upside-down cake is as good or better than any I've tried, and it's so easy!
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2 users found this review helpful

White Chili with Ground Turkey

Reviewed: Oct. 8, 2007
Being a born and raised Ohioan who loves cincinnati chili I love the cinnamon- how brilliant to add it to a white chili. I would say that if the idea of cinnamon turns you off, look for another recipe. But if you like cincinnati chili and want to try something new look no further! This is the perfect cold weather meal with sour cream, extra cheese and crushed tortilla chips on top, what else could you need?
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Penne with Chicken and Asparagus

Reviewed: Oct. 8, 2007
This has become one of my all time favorite recipes! I love the simple flavors of this dish and the leftovers are delish. I use 3 chicken breasts, 12 oz of pasta and I replace a little of the olive oil with butter. It kind of reminds me of a favorite side dish I make of fettucini, butter, garlic, olive oil, and healthy dose of parmesan. I think its best in the spring with asparagus at it's peak and with quality cheese and olive oil.
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Dec. 13, 2006
I have always roasted my asparagus but this sauce makes it divine!
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2 users found this review helpful

Sausage & White Bean Soup

Reviewed: Dec. 13, 2006
I made this this for my parents while they were in town. Everybody loved it and there were no leftovers. I agree with another poster, this soup truly tastes as though it were cooking for hours.
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4 users found this review helpful

 
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