Emily Ohmes Recipe Reviews (Pg. 1) - Allrecipes.com (12304817)

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Emily Ohmes

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Black Bean Brownies

Reviewed: Apr. 22, 2015
The consistency was nice and chewy, but they tasted like dirt!
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Leftover T-Day Turkey Stock

Reviewed: Dec. 12, 2014
It was really good after one critical step - refrigerate overnight & skim off the layer of fat, otherwise it tastes oily, especially if you have much skin or fat left on the carcass.
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Mini Pumpkin Butterscotch Muffins

Reviewed: Nov. 23, 2013
A friend brought these to a party, and we all had to have the recipe. I made them, and my family devoured them. I had to make more to share!
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Easy Homemade Vanilla Ice Cream

Reviewed: May 16, 2013
Yum! It really tastes like old fashioned home-made ice cream! My only hint for next time is that I will chill the mixture before I put it in my ice cream maker because it over-heated before it was completely frozen. It definitely could have been colder to start with, since the evaporated milk and vanilla were at room temp.
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Johnsonville® Three Cheese Oven-Roasted Pasta Primavera

Reviewed: May 15, 2013
I really love this recipe! I use different veggies because I don't like mushrooms or peppers. My favorites are yellow squash, zucchini, & eggplant. Also, I just rough chop a big tomato instead of using grape tomatoes, and it works great! I actually get some tomato juice from them, which helps create some sauce for the pasta. My husband doesn't like vegetables, so I just use the pasta and sausage and add some marinara sauce for him. Today I'm going to try it with a potato and leave out the pasta. And I'm going to puree some of the veggies to add to hubby's marinara. This chicken sausage is great, but you can also sub any other hard sausage in a pinch (sorry, Johnsonville). Sprinkle a bit of parmesan on top either way, though.
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Easy Weeknight Beef Stroganoff

Reviewed: Feb. 2, 2013
Yuck. I followed the directions, and it looked just like the picture. But it was barely edible. First of all, that mushroom soup stuff tastes only like canned mushrooms, which I find barely palatable to begin with, and it's way soupier than the Campbell's cream of mushroom soup. Second, the recipe doesn't have you season or marinate the meat at all, so it was gross. And I had the butcher at the store cut up a 1-pound sirloin steak (which is PLENTY, by the way - not sure why it says 2 pounds) so I didn't have to, and she cut it with the veins of fat in it, so that made the meat inedible anyway. Normally when a recipe doesn't work out, I mess with it and try again, but no amount of doctoring will make this recipe edible to my family. And I'm never buying those Recipe Starter soups again. Yuck.
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Chicken Cordon Bleu Bites

Reviewed: Jan. 15, 2013
I didn't read any reviews and made the recipe exactly as written. The only thing I did different was that I used about 1/2" of oil and turned the meatballs over as they browned on one side. They were OK but bland. At least add a little salt! They were also kind of dry, so serve them with a saucy pasta or oily salad of some kind, and they'll be alright. They go well with Mediterranean flavors like Parmesan cheese and olive oil. Also, I only had 6 ounces of Swiss cheese, and it was about twice what I really needed. I ended up with 20 balls, so I only needed 20 cubes of cheese, but I had a lot left over, and I had touched them with my raw chicken-covered (gloved) hands, so I had to toss them.
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One Pot Mixed Veggies with Rigatoni

Reviewed: Mar. 23, 2012
I've used this basic recipe but added or replaced the broccoli with other fresh veggies like summer squash, green beans, red pepper slices, and zucchini. I've also made it a one-pan meal by adding in the uncooked pasta and increasing the amount of stock/broth. So saute the veggies in oil & garlic, then add in 3 cups broth and 1 pound uncooked pasta, cover and simmer until pasta is cooked al dente. Add water or more broth if needed to cook pasta through.
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Broccoli with Rigatoni

Reviewed: Mar. 23, 2012
I've used this basic recipe but added or replaced the broccoli with other fresh veggies like summer squash, green beans, red pepper slices, and zucchini. I've also made it a one-pan meal by adding in the uncooked pasta and increasing the amount of stock/broth. So saute the veggies in oil & garlic, then add in 3 cups broth and 1 pound uncooked pasta, cover and simmer until pasta is cooked al dente. Add water or more broth if needed to cook pasta through.
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4 users found this review helpful

Slow Cooker Chicken Tetrazzini

Reviewed: Mar. 8, 2012
I made this almost exactly as written, but since I was actually using frozen chicken breasts, I sliced them up before putting them in to cook a little faster. I'm confident that I wouldn't have had to do that, but it worked great. I also don't chop onions, so I used frozen chopped onion. I had a LOT of extra sauce, so next time I'll add twice as much chicken to have plenty for guests or left-overs. This made 5-6 servings but could have easily been 8 with more chicken. Even though this has no sour cream in it, that's what it tastes like, which is a great, rich sauce if you like that. But if you don't like sour cream, this is not the recipe for you, even though it's not even an ingredient.
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Slow Cooker Chicken Tetrazzini

Reviewed: Mar. 8, 2012
I made this almost exactly as written, but since I was actually using frozen chicken breasts, I sliced them up before putting them in to cook a little faster. I'm confident that I wouldn't have had to do that, but it worked great. I also don't chop onions, so I used frozen chopped onion. I had a LOT of extra sauce, so next time I'll add twice as much chicken to have plenty for guests or left-overs. This made 5-6 servings but could have easily been 8 with more chicken. Even though this has no sour cream in it, that's what it tastes like, which is a great, rich sauce if you like that. But if you don't like sour cream, this is not the recipe for you, even though it's not even an ingredient.
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Stewed Vegetables and Ham Soup

Reviewed: Jan. 12, 2012
Yum. I've made this several times with slight variations and love it each time. One thing I've done is to add more liquid and cook the noodles in with the soup to keep it all in one pot, and it has worked great! This recipe is a great way to use up ham or other meat. It's great with hard-style (not just ground but in casing) sausage or even shrimp... a cross between vegetable soup and gumbo.
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Simple Hamburger Stroganoff

Reviewed: Aug. 12, 2011
It's a keeper! We're not big mushroom fans, so I cut out the can of them and reduced the soup to one can and only about half of the gravy packet. Also added salt & pepper, and good to go!
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Blueberry Upside-Down Cake

Reviewed: May 31, 2011
Blah, dry, and boring. I would recommend sticking with your favorite strawberry shortcake recipe and just replace the strawberries with blueberries. This cake was definitely not worth the trouble. My kids even just picked the blueberries off. Also, don't double the recipe. I did that and ended up making it twice because the first time, it was burnt on the outside and still liquid inside. The second time, I lowered the baking temp and had to leave it in for twice as long (1 1/2 hours) before a toothpick came out clean. And the outside was still overdone.
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Blueberry Crumb Pie

Reviewed: Mar. 22, 2011
I'm reviewing this recipe as written. It has good flavor, but VERY RUNNY. I used frozen blueberries, and although the recipe says either fresh or frozen, using frozen doesn't work. I even added 1 Tablespoon of Corn Starch to the flour mixture, but that didn't help. I expected the pie to be a little runny at first, but now that it's been sitting for almost 2 days, it's still more like blueberry soup. And now the corn starch and flour have created a kind of thin paste on the bottom, so I now have a nice crispy crumbly topping (best part), then cooked from frozen blueberries in blueberry soup, then thin paste, then soft crust. And I hate that this has pretty much ruined my beautiful home-made crust from soaking in the pastey soup. So I recommend that if you use frozen blueberries, you cook them first with some corn starch to make a syrup. Or try a different recipe but use this crumb topping. It is good. And besides the soupyness, the flavor is really good.
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Chicken Pot Pie IX

Reviewed: Feb. 28, 2011
Very good! Some suggested that the recipe could use more of the filling liquid, so I doubled that part of the recipe, but I didn't need to. I had a lot left over! But now I can use that for next time because I will be making this again! I made a standard 2-piece pie crust for true Home Made pie. Oh, I didn't have celery seed, so that got left out and wasn't missed. And I used granulated chicken broth with water, and that wasn't a problem. Maybe next time I'll try whole wheat flour instead of white or mix half & half ww/white.
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