Erin C. Recipe Reviews (Pg. 1) - Allrecipes.com (10849713)

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Erin C.

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Crunchy Chocolate Eggs

Reviewed: Apr. 3, 2007
Yum, yum, yum!!! Though a little messy, these weren't hard to make, and are delicious! My only change was that I added 4 full c. of chocolate chips and roughly doubled the shortening (we tried it with the stated amount, but it was way to thick). I am taking these to the office in the morning, and I can't wait, because the sample I had was amazing!
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11 users found this review helpful

Skillet Apple Chicken

Reviewed: Feb. 1, 2007
I was feeling a bit iffy about this one, but was too intrigued not to try it. I'm so glad I did! The spices are strong, but I loved it! I followed other's suggestions and toned down the garlic a little. This is a great recipe though, with very interesting flavors!
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10 users found this review helpful

Quick Chicken Cordon Bleu

Reviewed: Jan. 8, 2007
Great recipe! I was originally planning to bake this in the oven as others had suggested, but at the last minute, I decided to try the microwave. It turned out wonderfully moist and tender! Just one word to the wise: especially if you're serving this to company, don't use colored toothpicks, as some of the color comes off on the chicken. Oops! Who knew?
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10 users found this review helpful

Hearty Garlic Potato Soup

Reviewed: Jan. 23, 2011
Fantastic recipe! Just had this for dinner with freshly baked italian herb bread and am still full and happy from it. I, too, refrained from draining the sausage, and it added great flavor. Do your best to crumble the sausage finely, as it will mix and stay suspended in the soup better this way. I never use enough parsley before it goes bad when I buy fresh, so I went with 1/2 tsp of dried, and it worked great. Thanks for this amazing recipe, Beth!
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6 users found this review helpful

Lemon Green Beans with Walnuts

Reviewed: Apr. 12, 2009
This recipe was indeed easy and delicious! I was using the oven for other things, so I toasted the walnuts in the microwave using my mom's method- put the nuts and about a tbsp of butter in a bowl. Microwave on high for 1 minute. Stir. Cook in 30 second intervals, stirring in between. As they start to get toasted at all, I take the intervals down to about 15 seconds, since they can burn quickly. I loved this recipe and will definitely use again!
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5 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jul. 5, 2008
I too added some mango and used raspberry preserves. This recipe was absolutely amazing! I made it for a work luncheon and everyone just couldn't get enough. I can actually taste it just thinking about it right now. Amazing!
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5 users found this review helpful

Chicken and Mandarin Oranges

Reviewed: Oct. 10, 2007
Delicious and refreshing, with just enough spice! At the suggestion of another reviewer, I used green onions instead of regular ones. I added the white parts of the onions as called for in the recipe, added most of the green chives with the oranges, and used the rest as a garnish. I also garnished with toasted almond slivers. This is definitely one of my new favorite dinners!!!
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5 users found this review helpful

Baked Zucchini Chips

Reviewed: Feb. 1, 2007
Yum!!! What a great recipe! I love fried veggies. This gives a similar flavor (even better depending on the mood I'm in), but leaves out all the fatty oil. I did as A Cook in Houston suggested and sprayed with cooking spray to make them crispy. It did the trick, and they turned out great! This will go on my favorites list!
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5 users found this review helpful

Maple Bacon Pancake

Reviewed: Dec. 25, 2011
Oh man! This is soooo good! I just made this dish for the second time- this time for Christmas morning breakfast with my parents and fiancee. I mix about half of the bacon into the pancake batter, and I baked at 375 for about 18 minutes, then for 5 more after adding the cheese and bacon on top. Amazing dish!!! Served with fresh fruit and a slice or two of bacon, it made a delightful Christmas breakfast.
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4 users found this review helpful

Potato Chips

Reviewed: Dec. 10, 2011
Yum! What a fun treat! After reading some reviews, I tried a few different suggested techniques. Here are my two cents on different options: 1) An oiled plate, as described in the recipe, works best. Just use a potholder so you don't burn your hands! 2) Although I love to cut calories, these taste way better when tossed in a bad with vegetable oil than they do when sprayed with butter-flavored cooking spray. 3) Mine took 9-10 minutes per batch, but a partial batch (plate was about half full) were burnt after 7. I've only tried seasoning with salt and seasoned salt so far, but I'll try other ideas next time!
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4 users found this review helpful

Ultimate Frozen Strawberry Margarita

Reviewed: Dec. 9, 2011
My favorite margaritas! I've been meaning to review this for quite some time. After I made these once a couple of years ago, they became my signature contribution to potlucks and parties. I rim my glasses with granulated sugar instead of powdered, though I must say, I haven't actually tried the latter. You just can't go wrong with these!
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4 users found this review helpful

Cola Easter Ham

Reviewed: Apr. 12, 2009
Woah! This recipe was incredible! I made it with a spiral sliced ham, and we all wanted to have bigger tummies so that we could have slice after slice of this delicious and moist ham!
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4 users found this review helpful

Chicken with Stuffing

Reviewed: Jan. 5, 2007
This dish was super easy and very tasty!
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4 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Feb. 15, 2014
Holy moly!!!! This was fantastic! I actually used this to cook the fresh rabbit that we raise, and it was my favorite rabbit dish yet! To be clear, I think this recipe would be excellent exactly as written, but just for my own notes, here are the small adjustments I made: Used rabbit meat (cut off the bone) instead of chicken, browned first in some bacon grease. I used one rabbit, which was not enough to equal four chicken breasts, but it still worked out great. Added a couple of chopped carrots and one chopped sweet potato. Two cans of cream of chicken (just as in recipe). Seasoned with salt and pepper, seasoned salt, cumin, garlic powder, and poultry seasoning. Used previously-made rabbit broth instead of water. Used one (16 oz) can of reduced fat buttermilk Grands. Cooked 7 hours on low, then added dumplings and cooked 1 hour on high. This is a definite keeper!!!! Update: I tried this with two rabbits instead, making a bit of a larger pot with the same amount of biscuits. My wife and I both actually liked the first iteration much better, as it was thicker, and the biscuits turned out a bit more like a crust than true dumplings. As it turns out, we really liked it this way!
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3 users found this review helpful

Tina's Shortbread Chocolate Chip Cookies

Reviewed: Dec. 9, 2011
Followed the recipe exactly, and these were incredible!
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3 users found this review helpful

Warm Mushroom Spread

Reviewed: May 11, 2008
This was quite good and went over well with my girlfriends. The only change I made was to mix in some shredded Italian 5 cheese blend. I then sprinkled just a tad on with the parmesan. The only change I may make in the future is to add just a little less sour cream- maybe 1/2 to 3/4 cup? Overall, though, it was very good.
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3 users found this review helpful

Feta Cheese Foldovers

Reviewed: May 11, 2008
Yummy!!! Thanks to some other reviews, I also made just a couple of changes. I didn't have time to let regular puff pastry thaw, so I used refrigerated crescent roll dough instead. I ended up with some long thin triangles that were surprisingly delicious and very tasty. I used regular feta, but added a bit of garlic powder, dried basil, salt and pepper, and sundried tomatoes (diced very small). I will definitely make these again!!!
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3 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Apr. 12, 2014
This got absolutely rave reviews!!! I actually used this recipe to cook the rabbits my wife and I raise, as follows: two whole rabbits, meat cut off the bone; browned briefly in bacon grease; placed in slow cooker with the sauce exactly as written (yes, using good BBQ sauce); cooked one hour on high and four hours on low (just due to time restriction, not any specific strategy); shredded meat with forks and left in slow cooker on warm; served on buns with coleslaw and pickles available to put on top. This was one of my very favorite rabbit recipes yet, and I will make it again and again, just like this!!
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2 users found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Aug. 2, 2013
I just eyeballed amounts using this recipe as a guide- used a whole egg (in just one pound of turkey) and also added some worcestershire and fresh basil from my garden. These were fabulous on the grill!!!
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2 users found this review helpful

Apple Butter Pork Loin

Reviewed: Dec. 14, 2012
Oh my, so good!!! I made this in the crockpot. I added the pork loin, all ingredients (using the apple butter mixture as a rub to coat the pork), and a sliced apple or two to the crockpot and cooked on low for much of the day. I tried to use the juices to make a gravy as other reviewers had suggested, but never was quite successful. This dish was amazing either way!
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2 users found this review helpful

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