Ereshkigal Recipe Reviews (Pg. 1) - Allrecipes.com (13501872)

cook's profile

Ereshkigal

Reviews

Menus

 
View All Reviews Learn more

Carrot Chile and Cilantro Soup

Reviewed: Feb. 16, 2010
My husband and I loved this recipe. Since I love cilantro, I added 1/2 cup fresh cilantro instead of 1 tbs, 2 tsp chile paste instead of 1, added 1/2 of a red bell pepper (diced), 1 tbs ginger paste, 2 tbs cream cheese, 1/8 tsp red pepper flakes, and 1 tsp lime juice. I also used a fine grater to grate the carrots and potatoes (I used 2 russets instead of a large one) before I started cooking so that I wouldn't have to blend afterwords and the consistency was delightful. The soup was full-bodied and was a full meal in itself. I served it with some fresh french bread on the side. I will DEFINITELY be making this soup again! :)
Was this review helpful? [ YES ]
2 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Mar. 14, 2011
My husband and I simply loved this recipe! He usually doesn't consider soup or stew a meal but he was definitely holding his tummy after this one! Served with blueberry, spinach, walnut and chevre salad and fresh French bread :-) For changes, I used 2tbs unsalted butter with 2 tbs olive oil for sauteing; I caramelized the onions before adding mushrooms; I used a mixture of white-capped button mushrooms, baby portabella mushrooms, and Asian straw mushrooms for texture and flavor; I added Balsamic vinegar with the low-sodium soy sauce to deglaze the pan a bit and complement the mushrooms and onions; I used veggie broth instead of chicken (1 cup unsalted, 1 cup salted); I added 1 chopped medium-sized russet potato when I added the broth; used skim-milk and a tbs of the new Philadelphia cooking cream; left out the lemon juice (the vinegar added enough acidity) and salt (had enough from other sources); and then served sour cream and yogurt on the side for each to add to their own taste (my husband used the yogurt, I only used a tiny dollop of sour cream). Also served the following night. Didn't have enough for entire bowls so I served the soup over brown basmati rice and roasted skinned eggplant with a little garlic salt. Both nights were a hit! The soup was rich, textured and was a bit reminiscent of stroganoff. I will be making this again very soon. :-9
Was this review helpful? [ YES ]
2 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Feb. 20, 2011
Made this vegetarian with tofu. I drained the tofu on paper towels (about 10 minutes), battered them in unbleached white flour, and then pan-seared them in olive oil with just a thin slice of butter for flavor. I ground black pepper on top and tossed in a bit of minced garlic. Afterwards I set them aside with just a squirt of fresh lemon juice. For the sauce I doubled the recipe as others suggested, used fresh dill and added a tsp of garlic salt. It was a bit reminiscent of tartar sauce but much more rich and accompanied the pan-seared tofu very well! Served over brown basmati rice with a side of grilled asparagus (also topped with sauce). I loved it, the hubby was happy and we will be having left-overs tonight! :-)
Was this review helpful? [ YES ]
3 users found this review helpful

French Toast Casserole

Reviewed: Jan. 9, 2011
the recipe was great but it's always nice to hear how other people have doctored the recipe. I used Turbinado sugar instead of white sugar, skipped the margarine, added a pinch of cardamom and cloves to complement the cinnamon, mixed in 1/4 cup raisins and topped it with real maple syrup. Took it to a lady's brunch and it was a hit! I did let it sit almost an entire day in the fridge before baking (had a schedule conflict) but it only really dried out the top cubes. Fixed this by adding a little water and microwaving before serving for the brunch. Will probably make again (minus the excessive wait in the fridge).
Was this review helpful? [ YES ]
3 users found this review helpful

Mushroom and Potato Chowder

Reviewed: Feb. 16, 2010
This was the first official chowder that I've ever made and it was scrumptious! I did make a few changes though. I added 4 cups water instead of 3, added more pepper (to taste), added 1/2 cup finely chopped broccoli (florets and the greenest parts of the stems), 1 tbs minced garlic, 2 sprigs of fresh thyme, 1 tsp fresh minced sage, and since I didn't have light cream I used 1 cup of milk with 2 tbs whipped cream cheese. The chowder was a great dinner and even better for subsequent lunches. I tasted much better after having sit for a day or so in the fridge so, in the future, I might make it in advance.
Was this review helpful? [ YES ]
1 user found this review helpful

Veggie Pot Pie

Reviewed: Feb. 16, 2010
I don't think I've had pot pie this good since... well ever! I'm a vegetarian and all memories of pot pie were tarnished with memories of picking out chicken bits and meaty aftertastes. I made this for myself and my husband and he couldn't stop going back for more! He's not a vegetarian but he was definitely satisfied with the flavor. I did make the following changes though: I used a jiffy pie-crust recipe (which I brushed with some beaten egg when the filling was loaded), 1/2 of a chopped onion, 1/4 cup sliced button mushrooms, 2 russet potatoes, 1 and 1/2 carrots (sliced), 1 large parsnip (sliced), 1 cup broccoli florets, 1/2 cup vegetable broth, 3 tbs enriched white flour, 1 tbs soy sauce, and 2 tbs fresh, minced rosemary. Mostly these changes were due to what I had on hand and the comments about there being too much filling, but I loved the combination so much I think I'll stick with the veggie choices. Though prep-time was a bit time-consuming, the results are well worth the work :-D
Was this review helpful? [ YES ]
1 user found this review helpful

Zucchini Cornbread Casserole

Reviewed: Jan. 5, 2010
Absolutely delicious! I have made this recipe several times and I think it gets better each time. I hand-graded the zucchini and blotted out some of the liquid (not all), added about a cup of fresh or frozen corn, a dash or two of garlic powder, 1tbs of an Indian seasoning called Sabja (Sabje), a dash of cayenne pepper, dusted the top cheesy layer with paprika, and covered the casserole for the 1st 1/2 hr of baking as others had suggested. I also blended in 2tbs skim milk when I beat the eggs. It was gobbled up for Thanksgiving at my parent's house, was a hit at a dinner party, was quickly devoured at a morning pot-luck breakfast, and I have been asked the recipe several times. Definitely a new, easy-to-make favorite. THANK YOU!! :)
Was this review helpful? [ YES ]
2 users found this review helpful

Persimmon Bread II

Reviewed: Dec. 11, 2009
This bread was a hit! I made all 3 bread pans with and had less than 1/2 to bring home after bringing them to the swing dancing class I teach. No one had a clue what persimmons were when I brought this but several people wanted to find out more after eating my bread! I did make a few alterations; I used 1 cup tubinado (sugar in the raw) with 1 1/2 cups of white sugar, used 2 1/2 tsps of cinnamon (a live cinnamon), used 2 cups white and 1 cup wheat flour, and left out the walnuts (I didn't have any). I did sprinkle turbinado on the top before backing to give it a crisp, sweet crust and in the future might use a little extra persimmon pulp so its more "persimmony". These changes were minor and just made the bread a little healthier and hardier.
Was this review helpful? [ YES ]
1 user found this review helpful

Pan-fried Polenta with Corn, Kale and Goat Cheese

Reviewed: Jan. 16, 2012
Cooked almost exactly as listed save for used minced leeks instead of garlic, used Trader Joe's Herb butter reduction instead of regular butter, and added 2 tbs of It. blend cheese with the parm for more cheesy flavor. Turned out very delicious! The hubby and I were both going back for seconds! :-)
Was this review helpful? [ YES ]
2 users found this review helpful

Oatmeal Crispies I

Reviewed: Nov. 3, 2009
I actually discovered almost the identical recipe one day when i forgot to add the flour to a regular oatmeal cookie recipe. Though this recipe uses flour, you can get away without it if u decrease the baking time. I also add maple syrup instead of vanilla, torbino sugar instead of the white sugar, add minced dates into the mix and sliced dates scattered liberally around the top. I've never gotten a complaint from them but watch the oven because there is a very fine line between perfect and crispy bottom! :)
Was this review helpful? [ YES ]
6 users found this review helpful

Banana Chocolate Chip Cookies

Reviewed: Jul. 1, 2009
I followed the reduced baking soda suggestions, added 1/2 tbs of banana extract, 2 bananas, used an equal mix of wheat and white flour, used turbinado sugar instead of white sugar, used the mini-chocolate chips, added 1 tsp cinnamon and added 2tbs of plain non-fat yogurt to moisten up the cookies. We absolutely loved them!! The plain yogurt really served to get rid of the "cakey-ness" that the 1st batch had (even though this wasn't bad). I personally like moist, doughy cookies and these hit the spot! My husband and I ate them all within a couple days and I'm eagerly looking forward to the next time we have over-ripened bananas! I have rather limited baking facilities so ended up making them in 1/2 dozen batches in a pre-heated 350* toaster oven for around 15 mins a batch. We also chilled them in the fridge over-night and liked them best a little cool. (It helps that the apt is pretty hot in the summer.) The first couple batches merged together but we cut them into squares and devoured them. :-D delicious! :-D
Was this review helpful? [ YES ]
1 user found this review helpful

Pumpkin French Toast Bake

Reviewed: Nov. 4, 2011
Loved it! My husband liked it and my co-workers gobbled it up! Added 1 tbs nat. (non-alcoholic) vanilla extract, added a dash of more of each spice, used sugar in the raw instead of white sugar, used old french bread (we always have crusty left-overs), used rolled oats instead of flour, and sunflower oil instead of butter. Also added a dash of skim milk just to moisten things up and glazed the baking dish with oil and maple syrup. Just because I wanted this a little more like bread pudding, I added 1/8cup of raisins and a handful of pecans for more texture and flavors. Ih and definitely mixed everything in the bowel before adding to the baking dish. Yummy!
Was this review helpful? [ YES ]
30 users found this review helpful

Lentils And Spinach

Reviewed: Sep. 29, 2011
I coincidentally made something very similar to this on a whim last night (before seeing this recipe) and I thought I'd share my version. I used green lentils, olive oil instead of vegetable oil, fresh kale instead of spinach, added a few slices of diced eggplant, and added coriander. I sauteed the eggplant, onions, red bell pepper, and (last minute) kale separably and stirred them together with the lentils and spices once the lentils were finished. Finally, I used this mix to top some left over dill mashed russet potatoes. My husband ate seconds and didn't complain about eating the same thing 2 nights in a row! :-)
Was this review helpful? [ YES ]
4 users found this review helpful

Scrambled Egg Brunch Bread

Reviewed: Apr. 17, 2011
This recipe was a hit, but I made a few changes to make it vegetarian and I only gave it 4 stars because the cooking time seemed to be off. I ended up making this into 2 braids since I only have a large toaster oven that couldn't fit 1 long one. I used skim milk and whipped cream cheese, I didn't add any salt but I did add a couple dashes of Mrs. Dash (the unsalted one). I used a little more than 1/4 cup of chopped red bell pepper (somewhere between 1/3 or 1/2 a cup), an entire small diced yellow onion and cooked these down until the onions were translucent and the peppers soft (cooked these before the egg mixture). All pan greasing and sauteing was done using olive oil instead of butter. Lastly, I replaced the ham with sliced bottom mushrooms (baby bella or shitaki would have also worked) and used Italian-blend shredded cheese instead of cheddar. The first one I made at 350*F cooked in under 15mins and actually burned the top a bit. The second one I was more careful, cooked at around 275* and it took between 20 and 25 minutes and came out perfectly risen, heated through, and golden. I think you have to tweek to your own oven but the temp and time written here were definitely off!
Was this review helpful? [ YES ]
3 users found this review helpful

Spinach Enchiladas

Reviewed: Feb. 16, 2010
I thought this recipe was a little bland to begin with so I added 1 red bell pepper (diced) and 2 button mushrooms (sliced) (sauteed with the spinach), chili powder, cumin, red pepper and fresh cilantro to taste. I also used whole wheat tortillas, olive oil instead of butter, and 1/2 cup Greek yogurt instead of sour cream to make this a little healthier. After the additions the enchiladas were a hit! I would definitely make them again but with my additions.
Was this review helpful? [ YES ]
2 users found this review helpful

Gold Onion Soup

Reviewed: Jun. 20, 2010
I made this recipe following the directions almost to the letter except I substituted the dry white wine for 1 cup rice vinegar and 1/2 cup vegetable stock, substituted 1 cup butter for 1/2 cup butter and 1/4 cup olive oil, increased the amount of Swiss cheese to 1 and 3/4 cups (and used Baby Swiss), doubled the thyme, and added some baby Portabella mushrooms when the liquid was coming to a boil. I didn't need to let it simmer for more than 45mins to get the desired consistency. My husband really liked it, and it definitely reminded me of traditional French onion soup. My only complaint was that the picture was misleading and made it look like a creamer soup. Since I was in a bit of a mood for creamy soup, I added a dollop of 2% Greek yogurt to my serving (you could also use sour cream though it's not as healthy) and it gave the soup a nice smooth consistency. Will probably make again.
Was this review helpful? [ YES ]
5 users found this review helpful

Dutch Babies II

Reviewed: Jul. 11, 2010
Made this for brunch for my husband and I. Followed ingredients exactly (maybe a pinch more nutmeg and no confectioner's sugar) and baked in in a pre-heated baking sheet instead of a cast-iron skillet. I followed other reviewers' recommendations about warming up the eggs and milk to room temp (soaked eggs in warm water for 2 mins, and warmed up milk in microwave to room temp). My husband loved it and only complained about me not making more! lol. We both ate it with a little feta and plain yogurt for a savory flavor and i added a little maple syrup. Will definitely make again in a larger batch; this was a little slim for 2 servings.
Was this review helpful? [ YES ]
2 users found this review helpful

Creme Brulee French Toast

Reviewed: Aug. 15, 2011
My husband and I really liked this recipe. Unlike other suggestions, we kept the amount of brown sugar, but I used maple syrup instead of corn syrup, halved the butter instead mixing with a little very light olive oil, didn't de-crust the bread, didn't chill overnight (this is only necessary if you're afraid to stir your bread mix!), used lemon juice instead of the brandy, and added a little cinnamon and nutmeg to balance out all of the sweet. It turned out great! don't waste your time cutting crusts and chilling overnight though, I don't know why people keep saying you need this for bread puddings (I've tried both ways and it's just a waste of time!)
Was this review helpful? [ YES ]
2 users found this review helpful

Sweet Onion Pie

Reviewed: Apr. 1, 2011
Made two versions of this recipe, one for our Sunday morning lady's get-together (with the alterations listed below) and one for my husband and I at home (more closely following the original recipe). Both received compliments but my altered version was a hit! I only changed a few things: used olive oil and water for the crust (no butter since the crackers already had shortening), used 1/2 the butter for sauteing the onions (with olive oil) and caramelized them before removing. Also added 1/4 of a red pepper, chopped, 1/2 cup sliced baby bella mushrooms, and 1/4th of a thinly sliced zucchini (quickly sauteed as the onlions finished browning). Used skim milk instead of whole milk but mixed in melted chevre. Did not add salt, used Italian blend cheese instead of cheddar and added fresh thyme instead of parsly. I'm glad I made the changes since the caramelized onlions, chevre, and thyme gave the pie most of it's flavor. The Sunday version was a hit but the Monday (original version) lacked flavor. Mix it up!
Was this review helpful? [ YES ]
7 users found this review helpful

Cilantro Egg Salad

Reviewed: Jan. 5, 2010
Wasn't bad. Added 1/2 the amt of mayo, slightly less cilantro (to taste), 1/2 tsp curry powder, and sprinkled chili powder on top. My husband liked it even though he's not very fond of egg-salad to begin with and I thought it was decent. May or may not make again in the future.
Was this review helpful? [ YES ]
3 users found this review helpful

Displaying results 1-20 (of 21) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States