Erimess Recipe Reviews (Pg. 1) - Allrecipes.com (1486835)

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Wassail Punch

Reviewed: Jan. 13, 2014
I made this as is, using the big pot on the stove. The flavor was good, but I thought it over-sweet, or over-something. It just made me thirsty. It might be better on a *very* cold day (like the frigid weather we had a week ago but that isn't when I made it).
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Kathleen’s Kickin Corn Salad

Reviewed: Dec. 5, 2012
I did not cook anything - I wanted it cold and to have everything raw and totally crunchy. I like this type of salad and have numerous similar recipes. While this is a nice salad as well, I do think there are some others that have a bit more depth of flavors. I do like this better when it's been refrigerated a while to blend the flavors, but then let it warm back up to room temperature.
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Nectarine Blush

Reviewed: Dec. 2, 2012
Hmm, well, this just did not go over well with me. About the only reason I could give is that it was "too much." I did peel and freeze the nectarines first, because I already knew it would be almost warm if I didn't. So if you happen to like this, I definitely would suggest the freezing, and even half-freezing the buttermilk.
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Potato Arugula Salad

Reviewed: Dec. 2, 2012
I've never had arugula before. I was looking for something to take to a WAP potluck and main ingredients needed to be mostly organic or local, which of course eliminated a jar of Kraft mayo. :-) I do like tangy, but the arugula was just too bitter for me - though I did eat some of the extra I made. (After reading the reviews, I'm wondering how I'd feel about adding lemon pepper.) But... I also rate on whether something served its purpose, and the bowl I took was totally emptied. The bowl next to it with a spinach salad with some type of tangy dressing had leftovers LOL. And it feels good taking home an empty bowl.
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Best Ever Pasta Salad

Reviewed: Dec. 2, 2012
Sorry, I would say not the best. I tried this because I love Havarti cheese, but I thought it was dry, and even with all those ingredients, still did not have a lot of flavor. It's OK, but just does not seem worth it to me to make again.
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Mindy's Berry Nice Smoothie

Reviewed: Dec. 2, 2012
I used mostly blueberries & strawberries, but also tossed in a bit of blackberry. I do not use soy milk, so like others I added a bit of vanilla into my 1% milk. I'd say the biggest problem I had with it, is that even though I used frozen fruit, it just wasn't cold, and non-cold smoothies don't much appeal to me. I did try adding ice but it seemed to water it down too much. It was OK, but in the end, I have other ones that I like better.
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Pretty In Pink Peach-Berry Smoothie

Reviewed: Jun. 15, 2012
This is not bad really and kind of different from my usual fare. I don't know that this is really up my alley, but certainly anyone who is into peaches and can get good ones should like this. (I will probably be sticking to that yummy mango one you've got. :-))
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Cocoa Banana Smoothie

Reviewed: Jun. 15, 2012
I've been avoiding reviewing this because I always hate to start things with a bad review. But I think it's fair and others may be avoiding it for all I know. This is the first time I've made a chocolate smoothie, and usually I like cocoa better than chocolate for its subtlety. But this seemed to have no flavor and tasted very watered down to me. (And I don't think I even used all the ice.) It was also very liquidy, which I guess I don't really mind if I like the flavor.
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Mexican Chicken Corn Chowder

Reviewed: Apr. 7, 2012
Very good stuff! But unfortunately on the fattening side. (And "fat free" half & half sounds like a bit of an oxymoron!) I do not like pieces of chilies or peppers so I cheat with the dry powdered stuff, but since the jar was sitting there I grabbed that when I went for the cumin and it was a bit hotter. But it was no big deal - I thought this was close to a spice level that I would like so I can just adjust next time and see how I like it. I also just tossed some tomato on top for garnish and never put it in the soup. I didn't add any potatoes or anything -- just TRY without them and see what you think. I do like the idea of using a crock pot and then shredding the chicken - cutting up raw chicken is not my favorite activity.
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Microwave Corn on the Cob

Reviewed: Mar. 10, 2012
I gave this a 4 because it did work and it did taste like corn. It didn't get a 5 simply because I don't see the point at all. I tried it because my neighbor said corn cooked in the husks in the microwave was really good, but someone else said the hunks would get really hot, so I opted to try this without the husks. It wasn't any better, and it didn't take any less time. (I don't consider boiling water "time" because there's always something else to be done anyway.) Yes, a plate is easier to wash than my big pot, but washing a pot that's had nothing but corn in it is not exactly a toil either. Most things I have tried to "cook" in the microwave I've decided the old-fashioned way was better and usually just as easy, and continue to believe microwaves are for melting, heating stuff up and defrosting. But hey, I tried it.
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Crispy Rosemary Chicken and Fries

Reviewed: Mar. 9, 2012
I used 4 boneless chicken breasts cut in half since I don't favor dark meat. I also used 1/3 dried herbs (probably one of the few who prefer dried). I only cut the oil back a bit. Really easy - I like things that I can just dump all in a pan, with little prep, throw in the oven and forget it. I turned everything over after 30 minutes, and it did not take an hour for everything to be done (tho I forget how long it was). The wedges weren't crispy like French fries, but that's actually a good thing cause if they aren't actual deep-fried regular fries, I prefer something a bit softer. (In fact, my biggest fear about this recipe was chunks of potatoes getting too crisp.) Pretty good and extra points for being fairly easy.
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Razzy Blue Smoothie

Reviewed: Mar. 2, 2012
Pretty good, but I like the berry/grape smoothie better. This was a bit too much raspberry for me, surprisingly since there's only so many pieces of fruit in a yogurt. It was also difficult to get it good and cold, despite that my fruit was (already) frozen and I even put the liquids in the freezer for a while ahead of time. I did leave out the almonds (preference and I'm not attempting a protein-punch) and the flaxseed (since my flax is actually in a gel cap :-)). But I did include the oats as that usually makes them more filling. It'll go in my line-up, but I probably just won't make this one quite as often.
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Housewife's Asiago Parmesan Pasta

Reviewed: Mar. 2, 2012
I have to mostly agree with the other reviewer on this. Bit bland. Nice cheesy flavor but it just needs "something." I've not very good at finding "something"s so I'm not sure what that is - I tried just adding a bit of pepper, I tried savory, I sprinkled on a bit of garlic power (maybe it needs 2 cloves?). (I probably should have tried some Italian herb or other.) I feel like there's something that belongs with this cheese. It was OK. I've made it twice, since it's pretty easy and a good way to use up asiago (which I rarely have around). Seems like it might be better as a side dish. Unlike the other reviewer, I didn't really have trouble mixing in the cheese - I think about one little teaspoon clumped up but that wasn't a big deal.
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Alice's Sour Cream Chicken Breasts

Reviewed: Jan. 18, 2012
Unique. Good but not excellent. I don't like the sauce by itself much (i.e. I would not like this mixed in with noodles, or worse, rice) because the wine and sour cream didn't seem to match, in my opinion. But once put together with the chicken it was fine. Kinda grew on me as I went. I did add more salt and lemon pepper because otherwise it seemed a bit dull - a pinch of those just didn't do anything. I did everything on the stove. I don't get the point of the microwaving - it's really not faster or easier, probably doesn't thicken as well (tho I didn't try it), and it just dirties another dish since I put everything in the pan I cooked the chicken in. I also cooked the chicken fully and added to the sauce when it was done just to heat. A weight on the chicken would be helpful. I'd also suggest not listing the broth as an ingredient, but simply say in the instructions to reserve 1/4 cup of it - first time I made it I measured out canned chicken broth before I realized.
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Welsh Coffee Cake

Reviewed: Jan. 2, 2012
Oh my, this is awesome. I made this as is, though I didn't go too crazy with the cinnamon sugar. It didn't seem to need much. I think having the brown sugar in there made a huge difference. I only made half since it was just for me, but I'm pretty sure I could eat the entire thing. :-)
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Delmonico Potatoes

Reviewed: Jan. 1, 2012
This was pretty good - a 4.5 for flavor. But I have to agree with Christine about the confusing directions. I too melted the butter and it was much easier to dribble that on as a layer rather than trying to spread just softened butter. And I used velveeta. In addition to what she said, we're instructed for the spice/butter layer to only mix half of it and then to put all of it (implied but huh?) on as a layer, but instructed to just use all of the other ingredients and layer half of them (as it should be). And then it never instructs to actually mix the other half of the spice/butter ingredients. This is one of those cases where you better read through the entire directions first, otherwise you'll find yourself wasting time mixing the other half of the spice/butter stuff. That's just silly, and even an experienced cook might need to do a double-take of that. But in the end, it was tasty. Next time I think I'd try the frozen hash browns. Grating potatoes wasn't my favorite activity, and I might try a different cheese as well. I also might mix it all together as some have. (Another note, some people might not get what 3/8 cup is. Call it 6 tbsp or 1/4 cup + 2 tbsp.)
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Creamy Swiss Tuna Casserole

Reviewed: Dec. 31, 2011
Made this as is, except for running the soup thru the blender to get rid of the chunks. I thought this was an interesting blend of ingredients for a tuna casserole, but I would have liked to taste the cheese more. I'm a cheese lover so not happy if I can't taste the cheese! :) I can always try using a little more. Overall fairly good and different.
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Black Bean Enchilada Casserole

Reviewed: Dec. 31, 2011
This was OK. I thought it was a bit strong on the mushroom taste. I used colby but could not really taste it through the mushroom taste. (Which is odd since they're fairly mild.) Makes me feel like all that fattening cheese goes to waste. :-) (I could try cream of chicken - I'm not a vegetarian.) Even after sitting, the tortillas were soft and sorta blended in with everything rather than making layers, though I don't see that as a big deal. It actually makes a pretty good tortilla chip dip!! You should try that. :-)
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Holiday Pumpkin Bread

Reviewed: Dec. 29, 2011
I have made this twice now. It's not super spicy or pumpkin-y either one, though it does taste better and more flavorful the next day. (There's really nothing wrong with it being less spicy.) So good overall. Here's my problems though. I've cut the recipe in half, which fits perfectly into an 8x4 pan, but it doesn't get done in the middle without overcooking on the outsides and then ending up dry. I have also used my little 3x5 pans and it does get done more easily in those, though you want it *just* done as it can get too dry easily. It appears to work better in smaller pans, though I've never seen a 7x4 in my life. (Since it makes a lot and you may want to cut back, do it yourself instead of the auto thing here, which screws stuff up.) The other issue I have is the ingredients all out of order. The first ingredient used is listed last!, one spice is totally out of place with the others, the pumpkin (used w/the wet) is behind all the dry stuff. Etc. This makes it difficult to follow and make sure you get everything in there. And I absolutely will never understand what is so difficult about putting them in order... it's not rocket science.
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Ham and Cheese Puff Appetizers

Reviewed: Dec. 25, 2011
These were only OK. There wasn't a lot of flavor to them and I could not taste the cheese at all (gouda) despite how much of it there is. I don't have much reason for wanting to make them again.
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