Erimess Recipe Reviews (Pg. 14) - Allrecipes.com (1486835)

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Chicken Enchiladas V

Reviewed: Dec. 20, 2007
Yummy! First really good 5 I've had on here for a while. (I reserve 5's for the really good stuff.) I cheated a bit and used canned chicken cause I was being lazy, and that certainly made this recipe a snap. About all I can say is that for me they only filled 6 tortillas, and also didn't consider it 8 servings. They were filling but didn't seem to 'stick' for long.
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Sour Cream and Chive Mashed Potatoes

Reviewed: Dec. 20, 2007
I definitely didn't think these were anything great. I had some Yukon gold potatoes to use up, which is why I chose this recipe. They were dry and more lumpy than anything, so I added about another 1/4 cup milk and then I was able to get them smoothy and creamy. I should've added more sour cream instead as they were pretty bland. Too much pepper in mashed potatoes just seems weird, and I didn't want to have to add more salt for flavor, cause I already eat too much of it. The only redeeming thing is that they look nice, and could be served with other things that have more flavor.
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New Orleans Brunch Eggs

Reviewed: Nov. 24, 2007
Pretty good but not spectacular. Not sure it'd be worth it just for me but it was interesting so I might try it again. It required 3 pans so that everything could be cooking, and the sauce got done too soon and ended up more as a gloppy lump than a sauce. And I didn't notice the beef broth flavor either. (I also want to know why I see Caroline with her two cats everywhere I go. :-) Gotta love anyone with cats and who plays games.)
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Slow Cooker Scalloped Potatoes with Ham

Reviewed: Nov. 24, 2007
Sorry but I did not like the flavor of this *at all.* I didn't have to toss it, hence the 2, but didn't like it either. It sounded promising since I'm a cheese lover and adding ham seemed like nice idea. But the flavor was just wasn't there. And I can't explain this part, since most reviews seem to say 4 hours wasn't enough, but after 3 hours mine was done and sticking to the sides. Maybe my crock is just hot but haven't had this trouble with other stuff. I did slice the potatoes thin, like it says. Maybe that did it.
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Sixteen Bean Sour Cream Soup

Reviewed: Nov. 24, 2007
Taste was a 4, but I reduced it for hassle/time factor. I just think it would have been so much easier to open several cans of beans and add some spices. It looks innocently simple, but working with dried beans I think is just a pain. Beans will NOT cook by boiling and simmering for an hour or two. I have to boil them, soak them overnight, and then simmer them for quite some time the next day. My mother had to do this, my brother too. Are we the only three people who can't make dried beans ready in 2-3 hours? Or does everyone else just like hard beans? I know what boil and simmer mean, and this just doesn't work. And they'll never get by on 6 cups of water. I don't know how much I added but I lost count at about 11-12 cups. When the beans were about 3/4 done, I drained them and just covered in water, added the flavor packet and the ham itself to help add flavor. And then added water as needed to get a thickish soup that still had flavor. It was pretty good once it was done, which was a full day. (That doesn't include the time going through the beans, which I always do since I *have* found rocks in them.) I had doubts about the sour cream, but think it just made it better. But I won't be making again any time soon. There's plenty of easier bean soups out there.
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Actually Delicious Turkey Burgers

Reviewed: Nov. 5, 2007
I have to laugh over the "actually" delicious as though turkey can't be delicious. I make things like turkey burgers, white chili, etc. all the time. (And I'm supposed to be the picky eater.) It really helps if you can just take turkey for what it is: turkey, and stop seeing it as a beef substitute. I made these as is. They were good, but (despite being "actually" delicious), I've had better. Turkey requires extra moisture and extra flavor since it's bland. I think this was missing just a little something on the "extra flavor" side.
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Spam on the Go

Reviewed: Nov. 5, 2007
Don't keep sesame oil around and was trying to cut the fat anyway, so I tried a low-fat margarine in place of it. Not sure what that did to it. :-) Also used Pam instead of oil to cook in. Seemed pretty dull at first but it kind of grew on me. It is a bit odd, but wasn't bad once I got used to it. And it was easy. This also could be a good thing to take to work and nuke in the microwave. Though I didn't find it terribly filling.
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Cheddar Sandwich Souffle

Reviewed: Nov. 5, 2007
Welp, guess I liked this better than most folks. Despite what seems like a lot of steps, I didn't find it too difficult to make. Or maybe it just depends on what kind of steps you hate to do. (Me, I hate peeling and chopping stuff up.) I original put a 4 on this, made it again and didn't like it as well, but also admit I didn't beat the egg whites very well the second time, so apparently that's important. I liked it, but do agree there's not much to it, and I felt it necessary to eat 2, so more like 3 servings if you ask me. Something a little different anyway.
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Big Soft Ginger Cookies

Reviewed: Oct. 27, 2007
These had the privilege of being the first thing baked in my new oven (not counting casseroles), the first good oven I've had for 13 years of being in rentals. They turned out fabulous and 10 minutes was perfect. I tend to like ginger and molasses both in small doses, i.e. a subtle flavor, and these were just right. Trying to cut at least some fat, I replaced about 1/3 of the margarine with applesauce. The texture was still good so I may try 1/2 next time. They were pretty soft trying to roll them, but I just dipped into the dough with a spoon and dumped in into the sugar, then used a knife to kind of shove it around to get sugar all over. At that point I could easily pick them up and get them onto the cookie sheet. I got good at this after a few and it worked out well. I did also trying refrigerating some of the dough, and even though they weren't too soft anymore, they were just sticky and difficult to handle at all. So I prefer not refrigerating them. I also seem to recall needing about double the sugar. I guess a "serving" is 2 cookies, cause this made around 2 1/2 to 3 dozen.
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WWII Spam and Egg Sandwich

Reviewed: Oct. 27, 2007
Pretty good actually. I don't mind Spam but it's a bit boring, so I like finding other things to do with it that are still easy to make. The bread definitely needs toasted. Didn't like it as well with the tomato but that was OK too.
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Curry Cheddar Scrambled Eggs

Reviewed: Sep. 22, 2007
Sorry, didn't like this very well. Except I don't know why. Curry I like in small doses, so anything with curry is always a gamble with me -- just have to try it and see. But I didn't think the curry flavor was that strong, so that's not it. And I love cheddar cheese. So can't explain it -- maybe I don't like cheddar and curry together?
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Chicken A La Yummy

Reviewed: Sep. 22, 2007
This had a good flavor, seemed fairly filling for chicken (??), and was simple to make, except that I hate waiting on something to marinate. It was also a surprise because I'd recently made a couple of other chicken recipes w/red wine and didn't like them that well, so I was beginning to think I didn't like red wine and chicken together. The wine will make a difference. I used Burgundy, and I've noticed two people who used Merlot and didn't like it. (I hate Merlot so I wouldn't have tried that. LOL.) I made it as is, except for all the oil. I just used enough cooking spray for it to cook and not stick. Came out a nice color instead of bland. (Remember your monitor may vary. :-))
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Red Wine Baste

Reviewed: Sep. 7, 2007
This was OK - I didn't find it to be anything exciting, and probably would only make again if I just want something simple, because it is that. And no, my chicken didn't stay crispy. I baked it and I think it has more to do with the cooking method than a baste.
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Broiled Chicken with Roasted Garlic Sauce

Reviewed: Sep. 6, 2007
Funny that I didn't think this was bland, when it's usually me who thinks stuff is more bland than everyone else. :-) I made it as is and liked it quite well. (Though it didn't wow me or anything.) This is the first time I've attempted to roast garlic and didn't think this turned out too well. I tried to time this all out and had to just dump the garlic into the sauce before it over-cooked. Now I see Caroline (love the cats) says it won't roast in 20 minutes. Well, I thought that was a pain anyway, so maybe I'll just reduce the amount and make it an unroasted garlic sauce. LOL. I put the chicken on rice and poured the sauce over everything. It's definitely nicer looking than "bare" chicken.
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Easy Corn and Crab Chowder

Reviewed: Sep. 6, 2007
First of all, I used all the flour & thought it was fine that way. I guess I expect a chowder to be thick and not like a soup. I've made it twice and did it the same both times. Good flavor. But I have issues with the recipe itself. Potatoes do NOT get done in 30 seconds in a microwave. And they need stirred. Next time I'll just boil them in water as it seems easier. And I can use the same pan I make the chowder in. Speaking of which, this is also a waste of pans. I cooked the bacon in the same pan & just set it aside on a plate. (Easier to wash than another pan. And extra bacon grease can be wiped out easily enough before moving on.) So same pan all the way through and much easier to deal with. And bouillon cubes don't really dissolve in cold milk that easily. Easier to use the grandule kind and dump in w/everything else & it'll dissolve fine. I think the end results are well worth it, but it's *not* a last-minute supper as one person said. Too many steps involved. The taste got a 4 but I dumped it to a 3 due to the convoluted recipe.
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Peruvian Chicken Soup (Aguadito de Pollo)

Reviewed: Aug. 25, 2007
I've made this a couple of times now. I've never had Yukon potatoes before so decided to get the "proper" kind & try them. I still prefer red but they worked. I left the chicken and potatoes as bigger pieces for cooking as I was afraid if I strayed that the chicken might dry out while waiting for flavors to blend or whatever. And then once everything was cooked I cut things down a bit smaller. Couple of minor changes like leaving out the red pepper as they really don't do anything for me. All that olive oil was a bit much too. In the end, pretty good stuff with an interesting semi-tangy flavor. I didn't go wild crazy over it, but it's good, and reasonably easy to make.
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Jim's Macaroni Salad

Reviewed: Aug. 25, 2007
This really didn't do much for me. I didn't dislike it, but it just... well, just nothing too exciting.
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Georgia Cracker Salad

Reviewed: Aug. 25, 2007
I used grape tomatoes and cut them in half, but otherwise made as is. I was a bit leary of this, thinking the crackers were a weird idea and would get all mushy. Well, it didn't get all mushy but it does definitely need to be eaten right away. I thought it was way too much mayo. I went ahead and put it all in because normally I think things are too dry and have too little of whatever dressing, but this was just too much. I rarely say that. It wasn't bad, but only a little was good... and I doubted it would be any good if I left the rest for later. So, I won't be making it again.
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Swiss Chicken Casserole I

Reviewed: Aug. 13, 2007
I made this as is, except I only had chicken & herb soup around. Wanting to know if it would make any drastic difference in the taste, I tasted the soup first and it really wasn't very herby. So I think just the cream of chicken would turn out about the same. I was a bit leary about the stuffing getting done, but it did. I did stir it once during baking but that was it. I also did not slice up the chicken and it got done fine. But it did take a bit over 50 minutes -- but perhaps this time is necessary for the stuffing to get done and is the way it's *supposed* to be. I also don't get many of the comments about the stuffing -- "stuffing" mix should include the herbs, otherwise it's a bag of bread crumbs and not stuffing mix. The brand of course will make a difference and I just used the Stove Top scoopable stuff. I've made several chicken 'n stuffing type recipes from this site and this is one of the better ones I've had. It would make a great easy stand-by recipe, except I don't have Swiss cheese around much. Oh, I also used fat free Swiss, low-fat milk and low-fat margarine, and it was all fine, but I'm also used to doing that. (The soup was *not* low-fat.)
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Karen's Salmon Salad

Reviewed: Aug. 13, 2007
This was very dry and boring. Chilling just made it soak up what little mayo there was. So I about tripled the mayo. Yes, cutting the pasta in half would help, but unlike many around here, I rate the recipe, not major "fixes" to it. Besides, it would still be boring.
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