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Beer Margaritas

Reviewed: Jul. 15, 2012
These have, without a doubt, become my go-to "bring to a party" drink. Every time I whip these things up, I hear nothing but ooo's and aaa's. And they are SUPER easy. I usually use a silver or blanco tequila of decent quality (but definitely not patron or anything). I have used everything from regular water to sprite to ginger ale to lime seltzer (in place of the regular water), and while some batches are sweeter than others, they all still work just fine. I have also used frozen margarita mix in place of limeade when I couldn't find it. The recipe is forgiving, and it always seems to be good. I prefer the limeade and feel like I like the seltzer water best. I also rarely use as much tequila as the recipe calls for, and they are PLENTY strong, even if I half it (I am a pretty regular drinker). Either way, this recipe is awesome and will make you popular with your friends and fellow party goers! :)
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5 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: May 23, 2010
These were great! I made them during a BBQ get together to have an non meat for myself and my veg friends. They were a hit. Even the non vegetarians were having a hard time resisting. I made them just as directed except I didn't measure the bread crumbs. I just poured them in until I got the consistency I wanted. Then my bf stuck them on the grill. Wonderful recipe! Pleasant surprise.
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0 users found this review helpful

Key Lime Pie VII

Reviewed: Jul. 13, 2012
I have made this recipe many, many times, and I am never disappointed. I do have to admit that I never use the zest. I did the first couple of times and then got lazy. I can't say I really miss it. I use 2 cans of condensed milk, and it works just fine. I have used regular limes rather than key limes, and again, it works just fine with very little difference in taste. I would highly recommend it. If you can talk your sweetheart into squeezing the limes while you work on other things, it's even better. :)
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3 users found this review helpful

Blueberry Pie

Reviewed: Jul. 15, 2012
I have made this recipe multiple times now, and I have never had anybody tell me that it is anything short of amazing. I do use 5 Tbsp corn starch instead of 3. I used 4 tbsp this last time I made it, and it was a little soupy. I will go back to using 5. Do NOT skip out on the cinnamon. I feel like it is an ingredient that really makes the pie. I have used various amounts of sugar depending on how healthy I was being at the time, and honestly, it always tastes good. I would probably tend to go more in the direction of using less. It will be plenty sweet. I cover the edges of the pie crust with foil until the last 15 minutes, and it definitely keeps it from getting too brown. It is also fun to put different shapes on the top rather than a lattice. Either way, I highly recommend this recipe.
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4 users found this review helpful

Mom's Country Gravy

Reviewed: Nov. 25, 2012
Oh wow. This was my first attempt at cream gravy and only my third attempt at gravy. Period. It was SO good. I made only half the recipe and did as follows: Warmed 2 tbsp Hormel real bacon pieces (much healthier than actually cooking bacon). In the same cast iron skillet that I used to warm the bacon, I melted 1/4 c butter and stirred in 1/4 cup flour (slightly less than the recipe called for), dash salt, dash pepper, and a dash garlic salt (didn't have garlic powder). I let this brown into a nice roux. I didn't mind if the gravy was a little on the brown side rather than white. I definitely didn't brown the roux for a full 10 minutes, much less than that actually. I just kind of used sight and smell to know when it smelled like the flour had cooked. I turned off the heat then stirred in roughly 1.75 c skim milk about 1/2 cup at a time. I turned the heat back on and let that thicken for roughly 10 minutes at most stirring almost constantly (I did this while I let my biscuits bake). I then incorporated the bacon pieces. I don't like tooting my own horn, but it was amazing. Great recipe! Very easy and VERY yummy (albeit not so healthy).
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Pumpkin Pancakes

Reviewed: Mar. 29, 2014
Love these pancakes! They are pretty easy to make as well. I usually make them exactly as the recipe states except that I omit the allspice (because I never have any). I think they taste just fine without it. The batter will likely be thicker than you're used to, but trust me, they come out perfectly. Make sure they are fully cooked through or they will be doughy and mushy. I tend to flatten mine out with the spatula to aid with the process and to gauge how "mushy" they feel. Whether that works? Who knows? :) But you should definitely try these! I have eaten them with homemade cinnamon syrup and apple cider syrup (both recipes from this site). Lots of compliments from the people for whom I have made these.
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2 users found this review helpful

Microwave Lemon Curd

Reviewed: Jul. 5, 2014
This recipe is awesome! I have made it twice now when entertaining, and EVERYONE who tried it complimented it. I even made it for a potluck when I didn't have a kitchen available (only a microwave!). I have made the recipe exactly as directed both times with no problems. It usually takes about 4 to 5 minutes to get it to the right consistency. It will thicken once it cools so only heat it until it coats the back of the spoon and no more. It is great when served with yogurt, cream cheese, or as a fruit dip. It can also be used to make tarts and other yummy lemon treats. Highly recommend it!
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Sweet Potato Chili

Reviewed: Dec. 19, 2012
This recipe was yummy. I didn't have time to get it all together in the morning because I was late for work, so I had to make it in a much shorter time frame than allotted in the recipe. I browned my meat (I used 1.3 lbs lean ground beef) with 1/2 of a yellow onion that was diced. I also put my sweet potatoes in the microwave for about 8 minutes and then diced them before throwing everything together in the slow cooker. I cooked it on high for about 2.5 to 3 hours. It probably wold have been even better if I had been able to follow the recipe exactly, but it was still very good and quite easy. I would definitely recommend it. the bf isn't a fan of cumin and thought the taste might have been a little strong, but he still liked it. I didn't mind it. We both though it seemed like it might be missing a little something (hence the 4 stars), but again, it was still good!
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1 user found this review helpful

Jimmbo's Garlic Knots

Reviewed: Feb. 24, 2014
This recipe was super easy and very yummy! The ONLY thing that I would change is to reduce the salt a little. Maybe I put in too much (I am almost positive I put in the correct amount), but it was just a little too salty. I would maybe cut it in half? I will try it with the reduced salt with the next batch, and they should be perfect!
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Win's Shrimp and Spaghetti

Reviewed: Mar. 27, 2014
I have been making this recipe for a few years now, and I rarely hear complaints. I usually use farfalle pasta, however, but that is just personal preference. On some occasions it has been too salty, for some reason. To prevent this, I usually use half unsalted and half salted butter. I have also tried simmering the shrimp in some butter and lemon pepper prior to putting it into the sauce and have cooked it directly into the sauce, and I like it both ways. This past time I used cajun instead of creole seasoning (that was all they had at the store), and I have to admit that I think I like it with the creole seasoning better. It adds a little more kick. The recipe is fairly forgiving as I sometimes add a little extra seasoning or a little extra teriyaki just to try it out. All in all it is a great recipe that is almost always a hit!
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1 user found this review helpful

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