Erimess Recipe Reviews (Pg. 10) - Allrecipes.com (1486835)

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Rice Salad

Reviewed: Jan. 7, 2010
I never have 9 oz. cans of tuna around, so had the fun of converting this over to a 5 oz. (I don't trust the converter here.) I think I was pretty close. I left out the pimento, which I don't care for, and finely chopped some plain pickle for the relish. Everything else as is. This was pretty good and tasted much like a tuna salad, but I liked that it was moist, unlike a lot of tuna salads. If I make again I'll probably halve the peas. I don't like peas, but they're good for me so I'll take advantage of the opportunity to get them inside me hiding in a spoonful of something else, cause they're kinda inconspicuous that way. :-) But ... too much.
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Savory Chicken Breasts

Reviewed: Jan. 7, 2010
Yes, this was easy. If it had ended up on my "best lazy meals" list it probably would get a 5 but not sure I'd ever make it again. I couldn't taste the cheese at all, so seemed like a waste of fat. (I also rarely have Swiss around.) The crumb topping didn't look like too much, but I think it helped give this a sense of being drier than it is. There's plenty of goop to spoon back over the chicken, and when it looked like plenty I thought it would go good on mashed potatoes, so I whipped up some instant real quick. (That part did work out well, since instant taters are a little dull, shall we say?) Not worth buying Swiss for, but I might make again if I happen to have some around needing used up. (Which is probably how I happened upon this to start with.)
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Chicken Curry II

Reviewed: Jan. 7, 2010
This was pretty good stuff and filling. I never knew what garam masala was and tended to just throw more curry in. Welp, I finally did some research on it and used this as excuse to make my own with coriander, pepper, cumin, cardamon, ginger and cinnamon. Certainly could never be sure of the balance of those but there appear to be lots of variations of it so... much different than curry powder. LOL. I always have boneless chicken breasts around so I used what seemed to be an equivalent of that. Left the raisins off cause the idea of raisins on this kinda gave me the willies.
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Creamy Chicken

Reviewed: Jan. 2, 2010
I agree there was no wow factor here - just a simple chicken dish, and I don't "give away" 5's. However, as long as it's worth it, I tend to add credit to anything this over-simple to make. I nearly always have chicken around and I love any chicken recipe that's super easy, because it helps on those nights I really *just don't feel like it.* I think it's also getting a little extra favor cause I used a homemade cream of chicken soup that I hated and was very bland, and I'm suspecting the regular old Campbell's would make this much better. It's typical of me to serve this type of thing on rice, but I really like the stuffing idea.
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Cream of Chicken Soup From Scratch

Reviewed: Jan. 2, 2010
Guess I get to be the first party pooper for this recipe. This is one of the worst things I've ever made on here. It should be made clear that it's *condensed* soup - people also just plain eat cream of chicken soup. One shouldn't have to discover this from reading a review. But, I just switched gears & dug up a super easy recipe using the condensed soup, so that wasn't a huge deal. But then it got worse. First, I don't see how one can "whisk" the flour & milk - it's VERY thick and did nothing but get stuck in my whisk, which was difficult to get out of there. The "milk mixture" (more like "flour glob mixture") should NOT be whisked into the hot milk. You put liquid into globby stuff, not the other way around. So I put a little of the hot milk into the flour glob, adding more, until it was a consistency that I could put that in the pan. And no way to avoid lumps. And that's considering I can make almost anything with ZERO lumps, but this was more like big clumps. And after this big mess and hassle, it doesn't taste a thing like condensed cream of chicken soup, which has a fairly strong flavor. It had NO chicken flavor, and tasted like peppered flour, more like something I'd dredge chicken in. Speaking of flour - WOW!! Lot of flour! The recipes I used it for were boring - tried adding some chicken bouillon but didn't help much. Still tasted like peppered flour. It would be less hassle and take less time making the trip for the real thing!
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BLT Macaroni Salad

Reviewed: Jan. 2, 2010
I think you should change the name to BLT Pasta Salad, cause it seems there's a big hangup on this being a "macaroni salad," right down to having to add boiled eggs. I saw it as more of a bacon-pasta salad, and not at all a "macaroni salad." That bacon makes a HUGE difference. And I never even put lettuce on my BLT sandwiches, so certainly didn't miss it here -- I thought the celery sub was fine. I halved grape tomatoes (chopping regular tomatoes is just wet and sloppy). I also used Miracle Whip, but since I grew up in a house that used it for "mayo," I think of it as mayo and always use it. (And don't care for real mayo.) It didn't make it too tangy for me cause that's what I'm used to doing. But otherwise made as is. This was good and certainly was enjoyable - could've used MORE bacon. LOL. But I'm a bacon freak, which is why I try to avoid buying it very often or I'll eat it. :-) I couldn't decide between 4 and 5 stars, but since I hate chopping, and that plus cooking two individual things adds to my "hassle factor" so I chose the 4. Despite liking it, it's not something I'd make often. And I really have to disagree w/someone who said the onion is over-powering. Green onion is fairly mild and I hardly noticed it. Unless of course you hate green onion...
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Teriyaki Sauce

Reviewed: Dec. 26, 2009
I decided to hunt down a recipe for teriyaki sauce when I was in the middle of something that called for it (Anniversary Chicken I from this site). I usually just sub soy sauce. It tastes like a very tangy soy sauce, and soy sauce is already tangy. (Word of advice: just cook with it and don't "taste test" it like I did -- took a while to shake that one off. :-)) I did a bit of reading to see how authentic this was, and looks as though the soy sauce to sherry ratio is way high. Sherry isn't authentic but a reasonable substitute. But THEN I looked at the stuff in the store later and most of it was pretty "fake" anyway. So I figure, even if it isn't exactly what you'd find in a Japanese restaurant, it's still a lot like what you'd find in a typical store. It came in handy when I needed it, and worked well in the recipe, so it gets a 5.
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Anniversary Chicken I

Reviewed: Dec. 26, 2009
Yummy stuff. Guess I'm not the only one who was skeptical of teriyaki and ranch LOL, but it was surprisingly good. And fairly filling for chicken. Made as is except I usually cook in Pam instead of oil, and used real bacon. I suspect half the teriyaki sauce is enough, and that's even considering I spooned some of the extra liquid over the top before eating - there was still leftovers. I suspect this recipe isn't as difficult as I made it. I usually just use soy sauce instead of buying a jar of teriyaki sauce, and at the last minute decided to dig up a recipe on here for it. So I had to stop and make that, & it still just tasted much like soy sauce. I don't like ranch on salads so never have ranch dressing around, so got the bright idea to buy the HV mix and just make part of it up. So I had to stop and make that too. (And it has fresh milk so unlike bottled kind, I have to now get it used up!) And then cooked up real bacon. If all I'd done is nuked a bit of bacon in the microwave and nothing else, I'm sure this would've been easy. Hmm... my own fault. But was mostly worth it. And had leftovers that were almost as good heated up.
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Grilled Garlic Potatoes

Reviewed: Dec. 26, 2009
These were OK but nothing exciting - could use more flavor. However, side dishes many times are not terribly exciting anyway and it's nice just to have a variety. I usually have red potatoes around so that's what I used, unpeeled. (I noticed most of the pics are unpeeled.) I also never have fresh herbs around so I use about 1/3 dried. I also cut back on the onion, and used them for flavoring only as I didn't eat them. It's always a curious thing when most others think something was easy and I thought it was a hassle - I knocked these down a notch cause of hassle factor. (I could get much the same results in foil in the oven, more easily.) They really need to be thinly sliced and my food processor does a terrible job of this - but no I didn't use a knife. :-) I have a manual slicer thing which is easy but still time-consuming. They obviously don't fit on the foil and would be difficult to turn so I didn't. And my budget doesn't allow for foil bags - store brand rolls are ridiculously cheap. So it did work out, but not what I'd call "easy." They did come out nice and tender, but took longer than 20 minutes. One interesting note, though, is that I didn't have trouble with them sticking, or at least no more than a couple of minor spots.
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Unbelievable Chicken

Reviewed: Dec. 26, 2009
Good flavor but certainly not unbelievable. I marinated this all night and then the next day until I cooked it. With that much brown sugar I expected this to be too sweet, which I'm not that into, but once cooked it really wasn't. I basted it one time. I have a charcoal grill, which pretty much ends up on "high" unless I cover it with only the lid vents open - even then it burned easily and I can't comprehend how high on a gas grill wouldn't just burn this to death. But despite all that, it did hold the flavor well, even to the leftovers the next day that I nuked. But most of the flavor was still just on the outside. (I tend to slice stuff like this so I'm getting outside w/inside, and not getting bites of just inside chunks.) I'd like to see what this is like just baking it.
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Tuscan Bean Salad

Reviewed: Dec. 12, 2009
I detest messing with dried beans so I used an equivalent amount in canned. (1 cup is about a "heaping" 2-1/2 cups canned) And used white onion but I can't tell much difference, especially once mixed in. The rest as is. It was pretty good but not the kick I was expecting with that vinegar. I tend to eat stuff like this as a main dish (I have no hangup on having "meat meals"), but I think this is better left as a side dish. I might try the basil suggestion.
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Swiss 'n' Bacon Pizza

Reviewed: Dec. 12, 2009
I do not like onion on pizza, and I also can't handle pieces of cooked tomato so "juiced" the tomato and used like a sauce. I really couldn't figure out why it needs full-fat mayo. I always use Miracle Whip, and *never* have full-fat around, so there wasn't a lot of option other than buying a jar and wasting the rest. I did have some packets of real mayo from restaurants, so I used that, and then filled in the other half with the low-fat Miracle Whip I have around. It worked just fine, and if I made it again, I'd try using all low-fat Miracle Whip. I couldn't taste it very well anyway. I mostly tasted biscuit, bacon and Swiss. I had no issues with using biscuits for this, so no it's not a "bad" idea - simply a personal preference. I always have trouble getting dough things to pinch together, but fortunately it wasn't a huge deal as it just pulled apart when done into a few uneven pieces. It was good, and a bit different, but not "great." I certainly would make it again, whenever I allow myself to buy another package of bacon. :-)
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Favorite Barbecue Chicken

Reviewed: Dec. 12, 2009
Overall I just didn't think this was anything great, and it was also too much on the sweet side for me. Once cooked down, things are never quite as strong so it was hard to say how sweet it would be until done. I pretty much did cook it as is, except that I could tell the chicken would burn before getting done, so I put it in the microwave for just a bit and then returned it to the grill to finish. There was plenty of sauce for that amount of chicken. I have to wonder how many people didn't notice it's only for 2 chicken breast halves and only 2 servings as well... it wasn't meant to be enough for a whole chicken.
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Chicken Chili I

Reviewed: Dec. 4, 2009
Yummy stuff! I hate messing with dried beans so I used an equivalent amount in canned (which is about 6-7 c. for 1 lb dry). Interestingly, I used all the chicken broth called for, which normally would have been at least partially soaked up with the beans - so I'm not quite sure how this works out if using dry beans. Just as a note, this is more like a white chili and isn't *supposed* to have a tomato base - that's part of the point.
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The Most Popular Cake in America Cake

Reviewed: Dec. 4, 2009
Sorry, I just don't see it. I thought this was terribly lacking in any flavor and dry. It was edible (hence a 2 instead of 1), but it almost wasn't worth eating. I noticed people adding more cocoa, but I'm not a chocolate freak and prefer the more subtle flavor of just a bit of cocoa, so I don't see that as a solution.
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Andrea's Pasta Fagioli

Reviewed: Dec. 4, 2009
I have to agree with what T-Bone just said -- to an extent. Every recipe for pasta fagioli I've made has been thick and yes, more like a pasta with beans and less like a soup. Minor changes that don't change the concept are one thing, but I've never understood making drastic changes and then *rating* the recipe on that. The only thing I disagree with is that people are *allowed* to do anything they want to a recipe - it's their food after all. At any rate, the only thing I changed is that I dislike pieces of onion in stuff like this so I either leave it out or use liquid onion. Otherwise as is. Pretty easy. Pretty decent stuff but not overly exciting - I've had better. Definitely better when fresh since the pasta (as pasta will do) does soak up any liquid. Fairly filling.
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Chicken Scarpariello

Reviewed: Dec. 4, 2009
Except for leaving out the shallots I made this as is, and served it with rice. Interesting that so many people couldn't get the sauce to thicken but mine easily cooked to half, and adding the chicken back in just cooked the sauce right up and there was none. This does make it a bit boring looking and less tasty as the flavor's in the sauce. So 2nd time I didn't cook it down at all and instead used the liquid to cook the rice in, then threw the chicken in to heat. I cut the chicken even smaller that time so it was easy to eat with the rice which had all the flavor.
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Italian Spaghetti with Ham

Reviewed: Dec. 2, 2009
Wow, I certainly didn't expect so much controversy over the eggs. The recipe absolutely does NOT say to cook them. It says to "stir them in" slowly, and then remove from heat. One can't assume the spaghetti is hot if it's been sitting drained for a bit, so I don't see the assumption the eggs would be cooked. I wanted to make *sure*, so I simply let it sit on the heat a bit longer - it doesn't take long nor hurt the recipe in any way. I also stirred it a bit or they just go the bottom and cook as pieces. I disagree that the recipe says to cook them, but it's not such a big deal to just let them sit there a bit longer. Now, I also dumped the olives since I don't like them. I agree with Dreginek that I'd never consider this a "special occasion" dish, but it was good and easy. Had a curiously different taste that I wasn't sure about at first but that kind of grew on me, and I've made this twice now when I've had ham to use up.
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South of the Border Wraps

Reviewed: Dec. 2, 2009
I thought the ingredients were a bit lopsided and also that there wasn't near enough filling. So I doubled the first four ingredients. And then used only 2 of the larger side flour tortillas. (This might be equivalent to 5 or 6 of those small ones.) I also did not cook them for very long, just enough to heat them up and melt the cheese. They were pretty good, but not very filling. I'd have to consider this more like 2 servings.
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Cape Cod Oatmeal Cookies

Reviewed: Dec. 2, 2009
I like walnuts fairly well and raisins so-so but dislike either in a cookie. So left those out and then doubled the chocolate chips. These were very good. Made small as indicated, they do make about the 70 yield. I wish yield was on the printed version instead of "servings." It made way more than I expected. I tried googling this recipe title and I'm not sure what makes them "Cape Cod" -- the only thing they all had in common was the molasses, tho the majority did have raisins. Based on your tastes, the other additions make them even better. A lot of oatmeal cookies seem dry and boring, but in my opinion these were flavorful and chewy.
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