Erin W Recipe Reviews (Pg. 1) - Allrecipes.com (10779933)

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Erin W

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The Best Meatballs

Reviewed: Jul. 26, 2014
I made this exactly as written as I really don't think it's fair to make too many changes to a recipe and then review it. Too much cheese, not enough garlic, not enough bread crumbs. My meatballs were woefully under-seasoned. I ate one on it's own first - bland. I ate a 2nd one that I added salt and pepper to and it was much better. I hate recipes that say "salt and pepper to taste". That's fine if I'm making a sauce and I can taste as I go (although a starting point would be good i.e. 1/4 tsp. salt and increase to taste). This is raw meat that you can't taste until it's fully cooked and too late. I was worried that the Romano cheese would make them too salty and wish I'd seasoned more heavily. I would also have used twice the garlic. I MAY try these again but kind of doubt it.
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Slow Cooker Carnitas

Reviewed: Mar. 28, 2014
I have made this several times. It is so easy to serve along with toppings to build your own burritos. Great for visitors or we also did this for Super Bowl. A real hit. I do double the spices and cut the meat into chunks (about 2-3 inches square) so that they really get coated in the seasoning. Also cut the salt in half, you really don't need that much. Delicious!
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Chocolate Mint Cookies I

Reviewed: Mar. 28, 2014
Delicious, delicious, delicious!! I will make these again and again.
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Peanut Butter Cup Cookies

Reviewed: Mar. 28, 2014
I'm glad that I tried one of these before I put them out for our family and guests. They were gobbled up before I had a chance to try a 2nd one. Delicious!
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Chili Seasoning Mix II

Reviewed: Mar. 28, 2014
Great seasoning mix. I'll never buy packets from the store again!
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Debdoozie's Blue Ribbon Chili

Reviewed: Mar. 28, 2014
LOVED it! I am very picky about my chili recipes and this one is a real winner. I used the spice recipe for Chili Seasoning Mix II from this site along with this recipe and I'll never make chili a different way again. I allow it to simmer for 20-30 minutes to really be sure that the dried spices all open up.
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Spiced Pumpkin Seeds

Reviewed: Oct. 31, 2012
I followed the advice and quadrupled the spices as well and I doubled the Worcestershire. One word of advice - if you quadruple the salt use garlic powder instead of garlic salt (also quadruple this). To use as much salt as you would wind up with by simply using 4 times the seasonings would be like a salt lick! I love salty foods but found that even by substituting the garlic powder my seeds are still pretty salty. I don't usually like pumpkin seeds but these are wonderful!
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Easy Broccoli Salad

Reviewed: Aug. 22, 2012
Yum! Light and fresh and very easy. I steamed my broccoli for 5-6 minutes and I cut down on the oil (used 2 TB). This is tangy but in a good way. Will make again!
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Tiramisu Layer Cake

Reviewed: Jul. 6, 2012
This was awesome! I think that the suggestions for mascarpone substitutions are right on. Do be careful in following some of the other suggestions, though, as the first time I made this cake it was so soggy it fell apart. I doubled the liquer and coffee that I poured over the cake per several reviews and it was too much. Maybe use 2 TB coffee and 2 TB liquer? The adults loved the taste of the Kahlua although it was still very subtle so I think you definitely do want to double that. I also made 2 coffee layers and 1 plain and would do that again. I bought 3 oz of dark chocolate and shaved 1/3 to top the cake with and then kept the remaining 2/3 and shaved some extra over every slice. Everyone loved this cake!
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Black Bean and Corn Salad II

Reviewed: Jul. 6, 2012
OMG - really, really delicious!! I doubled this recipe to take to a cookout. I used only 1/3 cup oil (as stated in this recipe the oil would be WAY too much) and 1/3 cup fresh lime juice. I used 8 ears of fresh corn and 3 cans of black beans. I also used red onion very finely diced in place of the green onion. I kept the salt to 1 tsp despite doubling the recipe. Left out the cilantro. Finally, I took several reviewers' suggestions to increase the garlic (used 4 cloves), add 1 tsp cumin and to use halved grape tomatoes. It was beautiful, healthy and got rave reviews. The avocado does get squishy and brown as do the tomatoes so it is best to make this the day you will serve it.
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Chicken In Basil Cream

Reviewed: Jun. 8, 2012
This was very, very good. The reason for my 4 star rating was because I swapped fresh garlic for pimento peppers. I think this was key and with the pimento peppers instead of the garlic this would have lacked a lot of flavor. I made some other substitutions to make this more friendly to my waistline: -used fat free half-n-half in place of heavy cream -I pounded the chicken thin and coated a pan with 2 tsp of olive oil before broiling the chicken instead of frying it -I cooked some whole-grain pasta and let it finish cooking (the last 2 mins) in the sauce and then ate that alongside the chicken. I'll make this over and over again using these modifications. The change to the half-n-half and butter saved 166 calories and 21 grams of fat per serving!
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Asian Beef Skewers

Reviewed: May 5, 2012
These were okay but we felt that they had way too much ginger. I did marinate them overnight so maybe that made it stronger? I doubt I'll try this again but if I did I would use less than half of the ginger.
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Chocolate Eclair Dessert

Reviewed: Jan. 19, 2012
This is delicious! I made it exactly as stated and used dark chocolate icing. I served it at Thanksgiving and even my father, who usually doesn't have much of a sweet-tooth, went back for seconds. I did make this the day before and allowed it to refrigerate overnight. The texture was perfect that way. I also sent this in with my husband to a potluck at his work and he returned with a dish that looked like it had been about licked clean.
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Yummy Lasagna

Reviewed: Jan. 15, 2012
Very, very good. I did half beef and half spicy sausage and felt that the pepperoni was a bit much. That is probably my fault for using the sausage but next time I will do the same and cut the pepperoni in half. Definitely double the sauce, it's not nearly enough. I'll make this again!
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Easy and Elegant Pork Tenderloin

Reviewed: Oct. 29, 2011
LOVE. I made this recipe and also made the sauce from the "Pork Tenderloin with Dijon Marsala sauce" and this tasted like a meal I'd pay top dollar for in a restaurant. I did rub the tenderloin with olive oil and then coat it with the bread crumbs. I also browned it in a little bit of butter. I will use this recipe again and again.
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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Oct. 29, 2011
This was so, so good. I cooked the pork tenderloin using the cooking method and bread crumbs from "Easy and Elegant Pork Tenderloin" and made the sauce in the same pan where I browned the meat. I added a clove of minced garlic because we are garlic lovers but otherwise made the Dijon Marsala sauce as stated in the recipe. I used a dry Marsala wine. This entire recipe took me about 20 minutes of prep time and time checking on it while cooking but tasted like I spent hours on it. This is a keeper!
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Tacos in Pasta Shells

Reviewed: Oct. 14, 2011
This was pretty good. My husband and I both enjoyed it and it was nice to have something a bit different from ordinary tacos. It did, however, taste almost exactly like tacos and my husband and I both concluded that for all of the extra effort this recipe requires it just isn't worth it.
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Black Bean and Salsa Soup

Reviewed: Oct. 12, 2011
This is wonderful! I would have rated it 5 stars but I made many modifications based on other reviews. Do saute and add some minced garlic and onion, it really enhances the flavor. I used 3 cans of beans and kept 1 can whole to add at the end. I added about 2 tsp of fresh lime juice toward the end of cooking. I used a medium salsa to give it a bit of a kick and also added a dash of hot pepper sauce. What a wonderful, healthy and hearty soup! I make extra portions of this and take in for lunch.
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Mexican Black Beans

Reviewed: Oct. 10, 2011
These are delicious! I make them exactly as stated and top them with a little bit of reduced fat sour cream and about 2 tsp of shredded cheese. They are a great side item for any type of Mexican dish. I make these over and over.
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