Essie Recipe Reviews (Pg. 1) - Allrecipes.com (11376561)

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Sweet Potato Bake

Reviewed: Nov. 17, 2010
Excellent! I substituted walnuts, because that's all I had. Substituted oats for half of the flour and cut in 2 Tbsps butter before putting on top and used 2 Tbsp less butter in sweet potatoes. Cut back a little on sugar. Also added a tiny bit of ground ginger to sweet potatoes - maybe 1/8 tsp. I could have eaten the whole thing! Great recipe.
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8 users found this review helpful

Ants on a Log

Reviewed: Sep. 1, 2014
Even though I haven't tried this, its so cute looking that it makes me wish I were a kid again.
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1 user found this review helpful

Mango Papaya Salsa

Reviewed: May 13, 2013
I'm a vegetarian who is trying to lower my salt (sodium) intake and this works very well. I made it into a warm weather, one dish meal by adding rinsed and drained black beans, brown basmati rice (cooked without salt) and increased the lime juice, onion, bell peppers, added cilantro and left out salt. It could have been a little "zippier" (I wimped out and didn't add extra jalapeno)so next time I'll add another hot pepper. I got fruit, veggies, very little sodium or fat and plenty of protein and whole grain (brown rice)and it actually tastes great, all at once!
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0 users found this review helpful

Sweet-and-Sour Coleslaw

Reviewed: Oct. 31, 2013
I can't wait to try this. The reviews look good and it has such tasty ingredients, no added fat, not too much salt and lots of fiber. I'm always looking for dishes like this. No wonder I'm a vegetarian, I love salads and fortunately they're good for me. Thanks for the recipe!
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0 users found this review helpful

Vegan Red Lentil Soup

Reviewed: Jan. 15, 2011
I just finished a bowl of this and it surpassed my expectations! I agree with Chari in her praise. Anyone who appreciates Indian/Asian flavors, should give this a try. I was out of peanut oil, so I used canola; had left-over roasted squash, so scooped some out of the shell and used that. I used a whole can of coconut milk plus maybe 1+ cup of extra water. I think the squash, which was about the consistency of lumpy mashed potatoes, probably contributed to extra thichness, and needed even more liquid. I added an extra big pinch of both the cayenne and nutmeg, was generous with the curry and I would have added more ginger, if I'd had it, because I'm an Indian spice-head. The whole house is perfumed with the fragrance of coconut, curry and cilantro. This is also easy and will go to the top of my list!
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3 users found this review helpful

Pumpkin Pecan Biscotti

Reviewed: Nov. 7, 2010
This makes way too much dough for only 2 logs 10" X 2" each! Mine turned out about 10" X 6" each and made 30 cookies. I didn't have parchment, so I used waxed paper instead, which made them very moist on the bottom. I would like to have instructions on how to know when they are done. The one other time I made biscotti, I noticed it seemed rather heavy, so I added a pinch more baking powder to this recipe and liked the results. I noticed when they were baking there wasn't much aroma, and found they didn't have much pumpkin flavor, but were good anyway. I might try cutting back to one egg and adding another 1/4 cup pumpkin next time. Not sure how that would work.
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21 users found this review helpful

Easy Key Lime Pie I

Reviewed: Dec. 27, 2009
This is almost identical to the recipe I've been using, with great results. I only use 4 egg yolks and add 1 teaspoon of grated lime zest. Since I don't like whipped cream, I use the left-over 4 egg whites to make meringue, which I put on top while the pie is hot and bake slowly until slightly browned. The nice thing about meringue is that it is FAT FREE way to top this rather high fat pie.
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2 users found this review helpful

Cheese Blintzes II

Reviewed: Sep. 30, 2010
I had two problems with this recipe. The crepe batter was too thick and after struggling to get it to spread in the pan, I added water to make it workable. I had the opposite problem with the filling. It was very thin and difficult to work with. Even after beating on high speed for 5 minutes, it was still not really smooth, as called for. The thinness of the filling made it hard to get much filling inside the crepes and there was a lot of filling left over. I wonder if the cottage cheese should be drained before adding?
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4 users found this review helpful

Pumpkin Spiced Latte

Reviewed: Oct. 3, 2010
I hate to give someone else's recipe a low grade, but although this was easy, I wasn't impressed. Maybe it was the brand of spice I used (freshly bought, McCormick), but I found the taste underwhelming. Mostly was vanilla and coffee flavor with some grittiness from the spices. Tried adding extra cinnamon and nutmeg (a favorite of mine), but not much improvement. Wondering if it would prevent grittness and improve flavor by putting spices in with the ground coffee before brewing? Sorry, but mostly was a grade C- vanilla latte, to me so I won't make it again.
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2 users found this review helpful

Rice Pudding in a Slow Cooker

Reviewed: Dec. 8, 2010
I thought that 1 1/2 hours on "low" sounded like a lot less than it should take to cook this. But it's not even close. I am cooking this as I write and have had the pot on "high" for over 3 hours already and I see no sign it's even close to being cooked. I think I'm going to take the liner out an finish in the microwave, rather than let it cook on overnight in the crock pot. This recipe needs a major overhaul.
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3 users found this review helpful

 
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