Erimess Recipe Reviews (Pg. 12) - Allrecipes.com (1486835)

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Chicken with Bouillon

Reviewed: Apr. 4, 2009
This has been added to my list of "favorite things to make when I don't feel like cooking." Cause this wasn't like cooking at all. I made this as is (using low-fat margarine). I didn't notice it being salty as others are claiming, but I'm unfortunately a salt freak. It wasn't "spectacular" but it was pretty good and gets extra points for being SO easy.
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Baked Spaghetti III

Reviewed: Apr. 3, 2009
This was OK but nothing particularly exciting about it. I only used 2/3 the pasta and thought it was still too much, so I certainly wouldn't want to use all of it. I may try this again with less pasta and see how that comes out.
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Arrabbiata Sauce

Reviewed: Mar. 23, 2009
Different. Like a pasta sauce with a bit of an odd kick. I have to say that I agree with a review that said anyone who thinks it's too spicy is a whimp. :-) Just basically meaning that unless you really just hate any spiciness, don't be put off by that. I originally made this cause I was looking for something quick and easy to dump on some meat torillini that I had, and this actually matched it well. I used the rest the next night with plain pasta and did not like it as well. Perhaps I just prefer it with meat? I did google this and discover it's a sort of marinara with a kick, and I don't like marinara on plain pasta, so that probably explains it. I could see using this with chicken or a dipping sauce or something.
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Special Deviled Eggs

Reviewed: Mar. 23, 2009
I didn't find anything particularly "special" about these and expected the horseradish to give them much more tang than it did. Perhaps it's because deviled eggs aren't bland to me to begin with because my mother made them using Marzetti's which gives them a tang. This was probably less tangy, so by comparision, just nothing special. Don't know if I'd make them again, though it does seem other people like them fair enough.
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Kidney Bean Salad

Reviewed: Mar. 6, 2009
This was OK but can't see what is so fabulous about it. Kind of a strange combo of ingredients. I too used chopped dill pickle since I don't like sweet relish, and I also always use fat-free Miracle Whip for mayo. It was all right, but the only way I'd make it again is if I just wanted a way to use up some ingredients.
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King Ranch Chicken Casserole III

Reviewed: Feb. 27, 2009
Pretty good stuff though not "great." It was a little soupy, yes, but it helps to let it sit for a bit, and it wasn't soupy at all the next day for leftovers. I thought it was spicy enough and I even left out the green pepper and used plain canned tomatoes. The second time I made this I used all cream of chicken soup, which I believe I liked better. And I got in the middle of it and realized I had no corn tortillas and used flour. I did like the flavor of that better, but they are difficult to cut with a fork while trying to eat it, so I don't think that works well. I did use less tortillas than called for both times, enough to make the two layers without a lot of overlapping.
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Chicken Marsala

Reviewed: Feb. 20, 2009
Thought this was pretty good though not "great." (Hence 4 instead of 5.) I did use marsala since I have it. I've made it twice and don't recall, but I likely either only used the butter or maybe cut both butter and oil in half, as I would not want that much fat. The only thing I dislike is pounding out chicken...
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Slow Cooker Chicken and Dumplings

Reviewed: Feb. 18, 2009
Yummy. I did nothing to try to give this more kick as others have, cause even though I love spicy stuff and get bored over bland stuff, chicken & dumplings just don't have any kick. They're just chicken & dumplings, and I like them that way. :-) I even left out the onion since I've never had these with onion in them. I cooked the chicken on low the night before and then shredded it. The dough does take way longer than 30 minutes to cook. I've had better but knocked it up to a 5 cause it's so terribly easy.
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Oklahoma Tamale Casserole

Reviewed: Feb. 18, 2009
It looks good, and it sounded good, but was really nothing special. Since I dislike chopping up chicken, I'd have to say not really worth it for me. But it was OK. I left out the olives since I don't care for them, and also the raisins. I put the bacon on top just before adding the chicken broth. It does need to be cooked until the liquid is almost gone, but the cheese doesn't need anything like 15 extra minutes.
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Three-Bean Chili

Reviewed: Feb. 15, 2009
This was WAY too tomato-y. I ended up doubling the spices, then started adding pepper (which fixes many things), salt and cumin. I could taste the spices, but the tomato flavor just over-whemled it. (The tomato paste may be the biggest culprit.) I made the whole recipe and it lasted for days, and I have to say I got sick of that tomato flavor. A small amount of this at a time isn't too bad though.
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Black Bean Soft Tacos

Reviewed: Feb. 15, 2009
These were more like burritos since I only had larger flour tortillas, but that wouldn't affect the flavor. And left off the avocado since I dislike it. The flavor was good but there was something a bit "odd" about them - I couldn't say what that means. I think they would have benefited from some sour cream which I didn't have. I'd be willing to make these again, but I don't think I'd want them too often even though the flavor was to my liking.
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Herb Biscuits

Reviewed: Feb. 15, 2009
Certainly nothing wrong with these, but I think it would be easier to skip the rolling and just dump everything on the biscuits flat in the pan. (Though being round gives a different visual.) I also made these exactly as is except for using a bit of onion powder instead of minced (minced I thought would be gross in a biscuit)... there are other similar recipes that I think are better, like the changes others are making, which is just turning this recipe into other recipes.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Dec. 21, 2008
As someone else said, I don't understand what all the raving is about. Which is OK - we all have different tastes. I just wasn't excited about the combination of the flavor with the chicken. It was OK, but seemed like too much trouble for "OK." I didn't have trouble with the chicken being dry, as some have. But I do agree an extra seven minutes on the sauce would about do it in.
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Enchilada Stuffed Shells

Reviewed: Oct. 10, 2008
Pasta does not make it Italian. I thought this was pretty much Mexican, just with a slight twist of using shells instead of tortillas. I use the Red Enchilada Sauce form this site. Except for using a sprinkle of onion powder instead of real onion, made as is. (Turkey, fat free beans, fat free cheese.) It is somewhat a pain to stuff shells but it wasn't too terrible for what they were. :-) They were pretty good. The turkey could use a bit more flavor. That may have been because I feel the enchilada sauce I used wasn't spicy enough -- I had some left over so I poured it on top and that helped. I'm used to ground turkey so no big deal to me, but perhaps more sauce or more cumin to kick up the turkey a bit and they'd be great.
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Red Enchilada Sauce

Reviewed: Oct. 10, 2008
I have used this to make both the Beef Enchiladas II and Enchilada Stuffed Shells, from this site. Both were good, which was partly from the sauce and partly from the other recipes. The reason I didn't give this a 5 was because of the slight Italian flavor as opposed to the strong spicy Mexican flavor I'm used to from the powered mixes or canned sauces. I'm sure brand makes a difference (and I have a lot available in my area), but I didn't find this any better than canned and I think I just prefer the spicier versions. I also had to cook this quite a long time in order to get it a consistency like enchilada sauce. I was only trying to use up some tomato sauce and in the end didn't think this better or easier. i.e. even though it's pretty good, I just don't feel it's worth the time to make -- I'm not out to be a gourmet.
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Garlic Chive Chicken

Reviewed: Oct. 7, 2008
I cheated and just used minced garlic instead of roasting it. This was partly because I didn't feel like taking the extra time, and partly because I don't really care whether it's roasted or not. I thought it was a bit time-consuming even without that extra time. It was fairly good but would've been much better if the flavor of the sauce could come out more. But rather than doubling the sauce, I'd prefer halving the noodles. That's just a LOT of noodles and I think totally unnecessary. (Or maybe halve the noodles *and* double the sauce. :-)) I did not think it too lemony at all, which is a little strange, because I prefer lemon to be subtle and usually would be the first to say it's too much. Dunno.
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Beef Enchiladas II

Reviewed: Oct. 4, 2008
I used the Red Enchildada Sauce recipe from this site and ditched the olives since I hate them. Making the sauce was more hassle, but using canned (which I probably will next time) makes these super duper easy. I thought they were very good and only have two comments on the basic recipe. Yes, the beef is bland. And I also don't think it's enough to fill 10 (10") tortillas. I got 6 out of it though I do like mine stuffed good. But I can't see more than 7-8. The bland beef did not make the entire recipe bland -- many forkfuls which included the sauce and cheese still tasted fine to me. It was just the forkfuls which were mostly just beef that ended up bland cause that's all I could taste. I think the simpliest solution (which I'll try next time) is just putting some of the sauce into the beef, without the need to add a million other things. I liked them fine with flour tortillas and was actually surprised over the number of comments about it. I'm curious how many know what so-called "authentic" Mexican is. Most of what we make (at least in the U.S.) isn't authentic anyway, so why pick on this recipe in particular?
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Mom's Dill Potato Salad

Reviewed: Oct. 4, 2008
I made this as is and thought it was a bit on the boring side. There just really isn't enough here to give it any good or interesting flavor. I made it because I like dill, but it just didn't really help it. It was OK but I don't think I'd want to make it again.
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Breakfast Burritos de Frank

Reviewed: Sep. 8, 2008
This was fairly easy to make and decent stuff, but it just wasn't that exciting. I've made it twice now, so it's not like I dislike it, but I made it twice cause I had left over black beans and it's easy. Just needed something, and the suggestion for adding bacon or sausage is a good one. Bacon would give these the good kick they need, although it would just make them more fattening.
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Serious Herb Cheese Spread

Reviewed: Sep. 8, 2008
Pretty good stuff. I don't like olives so left that out. I made only part of the recipe just for me to try it out, used on Club crackers. This is very easy to make, which is a real plus, especially if making for a gathering to keep the work load down. I do have to add, though, that trying to put it in a mold seemed like a terrible idea because it's just too sticky. Won't be trying that again... just make a ball or something.
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