Downeast Erika Recipe Reviews (Pg. 1) - Allrecipes.com (10838545)

Cucumber Avocado Salad

Reviewed: May 20, 2012

Really delicious! I added cherry tomatoes like one of the pictures had- it didn't add tons of flavor, but the color really popped. I also didn't bother draining the mixture before adding the vinegar and saw no issues. The whole family, including the almost 3 year old, loved it!

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2 users found this review helpful

Baked Dijon Salmon

Reviewed: Apr. 15, 2012

My salmon took a little longer to cook than I expected since I had a 1.3. lb fillet. I tried to broil it, which made the topping nice and crunchy (and cooked the fish through) but it parts of the topping got a little burnt. I also only had walnuts & sunflower seeds- I'm sure pecans would be awesome. Overall though, really tasty. (Our side dish might have upstaged the fish.)

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4 users found this review helpful

Broccoli with Garlic Butter and Cashews

Reviewed: Apr. 15, 2012

Really delicious! I only had chopped walnuts and the reaction was still "next time buy more broccoli- I could have eaten a lot more of this." Next time I'll be excited to try with cashews, but otherwise keep it the same. (I did steam the broccoli instead of boil them- but it was close to the same thing, and the sauce was quite delicious.)

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5 users found this review helpful

Biscotti

Reviewed: Dec. 22, 2011

Simple and a snap to make- and delicious to eat! I love the traditional anise flavor! I used my pizza stone (put in the oven while preheating to make it good and hot for baking) and found it to be a snap. No need to grease and great for the second baking with the biscotti on their bottoms with the sides exposed and some space between slices.

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2 users found this review helpful

Almond Biscotti

Reviewed: Dec. 22, 2011

Simple and delicious! I made the recipe with a little less sugar, and closer to 3 C. of flour. I used almond extract (same amount) and just mixed in the almonds to the dough- no milk needed. They were really good, especially after I drizzled with milk chocolate!

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4 users found this review helpful

Pumpkin Whoopie Pies

Reviewed: Nov. 26, 2011

I used a different frosting to fill these (Philly cream cheese frosting recipe from their red velvet cupcakes online) but the cakes from this recipe were fantastic. Moist, spicy, and SO tasty!

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1 user found this review helpful

Chicken with Mustard Sauce

Reviewed: Apr. 8, 2011

I made some basic substitutions- garlic for shallot, white wine for vermouth, dried for fresh parley, beer & brat for stone ground mustard- and I didn't bother with the flour. It was great! We served it over white rice with raw spinach and loved it. The sauce had good mustard flavor without being overpowering. I wasn't sure about the lemon, but was happy I added it.

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2 users found this review helpful

Roasted Brussels Sprouts

Reviewed: May 1, 2009

Who knew- I like brussel sprouts! I used this recipe as written to try brussel sprouts for the first time and it was delicious!

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0 users found this review helpful

Italian Bread Bowls

Reviewed: Jan. 25, 2008

These homemade bread bowls are so fun and delicious! I found them quite easy to make. I followed the recipe as stated as bread is not my speciality. I made 4 bowls with this recipe; each dough ball was around 4" in diameter when I shaped it initially. The end result was so tasty with the broccoli and potato soup I served!

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1 user found this review helpful

The Best Lemon Bars

Reviewed: Jan. 25, 2008

This was my first attempt at lemon bars and was very happy with the results. I used 1/2 C. fresh lemon juice and found it to be nice and lemony, without being tart or sour. The only complaint was that I did not have a distinct line between my crust and the lemon custard. The custard wasn't visually distinct like I wanted, but the flavor and consistancy was great. Maybe I should have let the crust cool more. Overall though, the crust was buttery (I used salted butter) and pleasantly dense, the custard was smooth and lemony, and the overall result was very nice.

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Mediterranean Chicken with Eggplant

Reviewed: Jan. 25, 2008

Really tasty recipe! I reduced the size down to 1 eggplant and 2 chicken breasts for just 2 of us. I used a full onion, added a garlic clove, 1/4 C. of Feta cheese & a small can of whole black olives, and had to use a cooked down tomato in place of tomato paste. I did not bother peeling the eggplant- I liked the dark skin color on the edges and have no problem with the flavor or texture. I also sweated the eggplant in a colander in the sink rather than using the salt water bath. The flavor was really good- unique without being weird. The sauteed eggplant really had a rich flavor- it made the dish. (Well, that and the cheese!) It was a great way to eat our veggies and add a new flavor to the regular chicken rotation. Served with spiced couscous and green beans- yum!

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2 users found this review helpful

Butternut Squash Bisque

Reviewed: Dec. 28, 2007

I really enjoyed this recipe. I barely modified it, only adding a 1/2 c of apple cider. It made a TON of bisque! So much that I had to puree it in two big batches because it wouldn't all fit in the blender. My husband made it a second time and had issues with the blender bursting open with hot bisque flying out, but he did not use the pulse option and whipped the hot liquid in one fell swoop. This kept all the steam bottled in- not a good idea. Really tasty- thanks!

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1 user found this review helpful

Marbled Pumpkin Cheesecake

Reviewed: Dec. 28, 2007

Delicious! I swapped out 1/4 c. of the white sugar with brown and only used 2 eggs. It was so tasty and very attractive. Perfect alternative to traditional pumpkin pie on my Thanksgiving table.

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1 user found this review helpful

Eggplant Bake

Reviewed: Sep. 30, 2007

This was really tasty! I used finely grated parmesan and romano, and then mozzarella on top. Otherwise it was fantasic!

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2 users found this review helpful

Ginger Bars

Reviewed: Sep. 16, 2007

Ooooh, these were tasty! Moist, gingery, and a nice way to get that gingerbread taste without either hard snap cookies or dense bread. The texture is more like cake than a bar, and they were plenty sweet without the confectioners' sugar. I followed this recipe just as written with very good results. I should have left them in for a full 24-25 minutes, but I got over-eager and pulled them out too soon with some undercooking in the middle. Another couple of minutes back in the oven took care of it though! Not only were they delicious, my house smelled wonderful!

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11 users found this review helpful

Soft Onion Sandwich Rolls

Reviewed: Sep. 10, 2007

I want to start by saying the only reason I'm not giving this a 5 is because I tweaked it; I was very very happy with the basic recipe and made exactly the soft rolls I was looking for! I needed a soft submarine roll without herbs, oats, or a crust and this was perfect. I reduced the sugar to 2 Tbsp. since I didn't want it too sweet and reduced the salt to 1 tsp. since I used salted butter. I also removed all the onion items for a plain flavor and attempted to make them into roll shapes, with medium success. These rolls were chewy, soft, filling, and very easy to make. Next time I'll double the recipe!

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Basic Crepes

Reviewed: Jul. 22, 2007

Really tasty, really simple, perfect for lots of applications! I used this for blueberry & banana crepes with a sweet blueberry sauce and these came out perfectly. They are not too sweet though, so I can see them being perfect filled with something savory like mushrooms and onion. I also did the wet stuff first before the dry, and I did not oil the pans as my nonstick worked like a dream.

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Anne's Fabulous Grilled Salmon

Reviewed: Jul. 21, 2007

This was tasty! It would have been better if I had cooked the fish longer- ours was a little fleshy rather than flaky on the inside! (Good thing we are sushi eaters so it didn't bother us too much to eat it anyways.) I also think longer cooking would have baked the glaze on a little more. The marinade was a bit soupy on the fish for my taste but it was quite delicious. I will make it again with a longer cooking time next time.

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Grilled Garlic Artichokes

Reviewed: Jul. 21, 2007

I was a little disappointed in this recipe. It was tasty, but it seemed like an awful lot of effort for not a lot of flavor. I boiled my artichoke halves in water that was seasoned with garlic and onion and then added butter to the dip. It was perfectly good tasting, and the grill did add a nice flavor, but I think I could have been just as happy with boiled halves thrown on the grill and dipped in mayo while eaten. Forget all the extra steps.

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1 user found this review helpful