Erimess Recipe Reviews (Pg. 3) - Allrecipes.com (1486835)

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Chicken Chimichangas

Reviewed: Apr. 2, 2011
These were good but didn't really have the wow factor I'd expect from a chimichanga. And considering how fattening all that cheese is, I really want the wow. And they are rather time consuming - no way these are done in 45 min. I've never seen 12" tortillas but I calculated this would be about ten 9" ones... that allowed them to be good & stuffed like I like them. I don't like cooked pieces of onion in (most) stuff so used liquid onion in the rice mixture, and no extra. I just dumped on top the stuff I liked and had around, which ended up being the cilanto, green onion, tomato, sour cream (the more sour cream the better!) & cheese. These really do need "something" - at the local restaurant I shove the guacamole off and there's no onion or pepper, and they are delicious, so there's something missing in the way of spices or something.
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Steak Diane

Reviewed: Apr. 2, 2011
This just didn't do anything for me, sorry. I couldn't really taste anything beyond the steak itself and did nothing to improve it. So while there was nothing really wrong with this, I just don't see that it is worth making again. It's possible grilling as one person suggested would work much better. I've never had Steak Diane before so can't really comment on how it compares to other recipes or restaurant version.
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Monte Cristo Sandwich

Reviewed: Apr. 2, 2011
I haven't had a Monte Cristo for years. The one other time I tried making one it seemed it was just a huge mess. I don't know if this one is just less messy, or if I just handled it better. I now have a flexible spatula that made this much easier. I dipped the one side, carefully put it in the pan and let it cook long enough to firm up. Then was easily able to get my flexible spatula under it, carefully turned it over, then dipped the other side and put it back in the pan. This kept it from getting soggy on the second side before I had a chance to cook it. (I also think medium is too high.) It stayed neat and looked very pretty when done. I will say I think I prefer broiling or grilling over the "French toast" approach. It tasted like ham n swiss, but the texture of the bite was like French toast. I would not have wanted a thicker dip. (Speaking of which, the egg wash is enough for 2-3 of these sandwiches.) And no conf sugar here - why does a *sandwich* need to be sweet?
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Hot Ham 'N' Swiss

Reviewed: Mar. 15, 2011
I had a bunch of ham and swiss to use up and this combination is usually really good, but even so, these sandwiches didn't quite make it for me. I mean, they were OK (that is, I didn't dislike them) but I would not bother with them again. I've never done the egg bit, combined with broiling. I don't think I liked that method as well as just doing one or the other, or grilling. Seemed a bit of a waste, doing on the stove in the pan, just to turn on the oven to broil. If the results had been delicious it would have been worth it, but as is, it wasn't. These just need something else. Sorry.
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Lemon Lime Float

Reviewed: Mar. 15, 2011
While this is good and pretty refreshing, I didn't need a "recipe" for it and it's not really new. I made it because of the raspberry sherbet & thought it would be different. But I got one of those raspberry/lime/orange combo's and also tried it with the other two flavors of sherbet. All of them really tasted about the same - it basically tasted like the Sprite I used. Years ago (before I cut back to drinking very little soda), I used to pour 7up over orange sherbet in a mug. This tastes pretty much the same. For those who need to worry about how many servings this really makes, this will not fit into 10 8-oz glasses. If you divide it down, that's just short of 7 oz liquid and bit over 3/4 c. sherbet per glass. And that doesn't even come close to fitting an 8 oz. glass. This will fit more like 16 8-oz glasses, or 8 16-oz glasses since a big glass makes a nicer float. (Approximately.)
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Ham 'n' Cheese Brunch Strips

Reviewed: Mar. 10, 2011
Delicious! This one truly deserves the 5! It's not often I happen to have sliced ham and Swiss cheese at the same time, so I took advantage of the situation to find several things with that combo on here until it was gone. This was the first in line, and I think probably THE best of everything I made. My mom always made ham & Swiss on buns and broiled them (also good), but doing this like a grilled cheese was really yummy! The Dijon did add a nice twist, though I think I'd prefer a little less. I used a multi-grain white bread and forgot to cut the crusts off, but whatever - good no matter. (I did remember to cut into the requisite 3 strips LOL.) And my ham was VERY thin so I used more like 3-4 slices per sandwich. Too bad all that cheese is so fattening, cause I could eat this every day. :-) Oh, and I made it with the recommended scrambled eggs, and yes it does go well together.
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Pumpkin Mousse

Reviewed: Mar. 10, 2011
Bit disappointed. I've never made a mousse, though there's nothing here I haven't done before. I love pumpkin and like pumpkin cookies, bread, muffins, pancakes, etc. So I expected something else of this. (Maybe I just don't like mousse.) It was OK - I didn't dislike it, though I wasn't fond of the texture. Someone else who tried it really liked it and said it was like creamy pumpkin pie. (I disagree.) I decided not to be influenced by her opinion, simply cause I'm the one who had to make it, and I just didn't think it was worth it even if she liked it. Getting egg whites to stiffen takes patience, and add that to everything else - I wouldn't mind if I liked it better. I have issues with the recipe as well. Ingredients out of order is a major beef for me, and really, how hard is it to get them in order? I don't understand "until there's no big bubbles" - it's on heat - it just bubbled more, not less. (???) And the "alternative" instructions were confusing - is this an alternative to unmolding onto a plate, or an alternative to using a 6-cup mold at all? I chose to pretend it was the former, refrigerating in a bundt pan and then spooning into serving dishes before serving. I'm not sure I even see it as a choice cause it was too soft to "un-mold" on a plate. (I used the gingersnap crumbs in the bottom since I didn't care to buy crystallized ginger, but I didn't see the point to it. Well, I had some extra cookies to eat anyway.)
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Cherry Blast

Reviewed: Mar. 10, 2011
I've been trying to find more drinks with cherry - they're not common. Good flavor. I could taste plenty of the pineapple. The problem with anything with pineapple, though, is that it's stringy, even running through the blender. I included the juice from the can to make it easier to mix, and just mixed the heck out of it, but there was still a bit of the stringy stuff left. (Since the pineapple is plenty liquidy I may see how well this strains before adding the cherry.) I used frozen cherries, so also only used a couple of ice cubes.
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Simple Turkey Chili

Reviewed: Mar. 9, 2011
Fairly good stuff but I think it could use more flavor. Except for liquifying tomato and onion (personal preference of not liking these chunks), I made this as is. Turkey is very bland and needs extra flavor beyond the normal - I could have about doubled the spices. From the reviews, using chicken broth sounds like a good idea, and cooking the spices with the turkey. I also wonder if using cut-up turkey would be better than ground? (A side note from something I read: you can get ground white meat which is not as fattening, but it is expensive.) So a good starting point, but just needs "something" else done to make it really good - I've had many turkey/chicken chili's so I have a lot to compare . Cheese and sour cream on top were good additions.
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American-Style Red Beans and Rice

Reviewed: Mar. 9, 2011
This felt like a cross between spaghetti and chili. Pretty good - nothing to knock my socks off but a decent little meal, and something good for when I want a meatless day. I have no Adobo seasoning and made my own. I found a variety of recipes so I just made up an easy combination similar to them, except using less salt. (Even so, salty stuff, but way less than most recipes had.) I made up a batch using 1 T. salt, 1 T. onion powder, 1 T. garlic powder, 1 T. pepper, 1/2 T. oregano and 1 t. chili powder. I've made this twice now, and have made it as is, except for the reduced salt, and also I think 1-2/3 cup rice is plenty. (Side note that for something like this or salad, the beans really should be drained & rinsed, which also reduces the sodium.)(It also does say "American-style" meaning it can be anything it likes. Also not the first time Mexican & Italian has been mixed - even the Adobo has oregano!)
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The Best Fresh Tomato Salsa

Reviewed: Feb. 18, 2011
I have never made salsa before, but as I was about to grab a jar in the grocery I thought, why not make my own? Thinking salsa would have green pepper, I included one in my purchases. Lo and behold, practically every recipe had jalapeno and not green pepper. (Odd, since I smell green pepper in the jarred stuff.) This was one of the few that even had green pepper, so I chose it! Very good. Needless to say I didn't have any jalapeno, but I cheated and sprinkled in some of that dry pepper that comes in a jar. :-) I figured I could add more heat later depending on the use. Weird part is that I always cook with salsa and am not into using it with tortilla chips, but I ate some with chips anyway and it wasn't half bad - better than anything I've had in a restaurant. But when I cook with it I don't like all the chunky stuff so the rest went thru the blender. Later in the year when my neighbor is dumping tons of tomatoes on me and I'm tiring of pasta salads, I'll know what to do with them. :-)
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Pineapple Chicken

Reviewed: Feb. 18, 2011
I didn't think this had much flavor. I could not taste the tang of the vinegar or soy either one. (Which is what sounded good to me.) I thought perhaps the juice from the pineapple drown it out, but I made it again drained and it didn't help. It just needs... something. But a lighter meal, it has that.
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Chili Potato Burritos

Reviewed: Feb. 18, 2011
Unlike many, I was not skeptical of these - I'll do about anything with a potato, and I don't need (or care to have) meat at every meal - it's easy enough to add protein like beans on the side. I made this almost as is, except I didn't quite make mashed potatoes, but just sorta squished them a bit. And I used burrito size flour tortillas and this seemed about enough to fill four. Pretty good overall, but I agree that the potatoes can be a bit bland. I think something that would help is simply putting some of the enchilada sauce in with the potato mixture so that you're getting it with every bit. I think black beans is an interesting idea too, though haven't tried it.
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Spaghetti with Garlic and Basil

Reviewed: Feb. 17, 2011
A nice light meal. I have amused myself over the number of people who either tossed meat in or used it as a side dish with meat. The 2nd & 3rd times I made this, my entire purpose was trying to do a non-meat day following a couple of red-meat days. It went great with garlic bread (yes, more garlic) and does well as a main dish. It's also pretty easy and I usually have everything on hand. Now, all that said, it was good but not great. I used dried basil - I rarely have fresh around, hate chopping it, and I'm possibly the only one on earth that likes it as well and sometimes better than fresh. (But for those who didn't know, you only use about 1/3 dried. And even at that, I think half that would be enough for this.) I wanted the "sauce" warm but wanted to keep it simple, so I just tossed the olive oil & garlic in with the butter as it was melting, and then kept that warm. I poured that over the pasta, tossed a bit, and then added the basil, pepper, a hair of salt, and the cheese last. As a main dish, I felt this was more like 6 servings.
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Eggs and Spaghetti

Reviewed: Feb. 16, 2011
I've had egg with pasta before and have liked it, so though this sounded a bit odd, I counted on liking it at least fairly well. But it tasted like nothing - I just felt as though I were eating plain pasta with no flavor.
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Aunt Kathy's Cheese Wedges

Reviewed: Feb. 4, 2011
These tasted pretty good. But seems like a lot of ingredients and fat for such a little appetizer. It's a LOT of butter - it tends to make it sloppy and greasy. It originally seemed as though continuing to cook them wasn't getting anywhere with that butter, but if you're patient and wait, and take them out just shy of being overcooked, the butter kind of "settles down." Maybe half would be enough... but that also might take something away from the flavor.
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Purple Monstrosity Fruit Smoothie

Reviewed: Feb. 4, 2011
Excellent! I made this exactly as written - I didn't even see the comment about the milk & doubt I'd like it as well. With 2 bananas I was afraid it might get overwhelming, but it was very subtle. I'm sure the juice contributed to that a lot. (Though I made another one that had a lot of juice that couldn't cover up some overwhelming banana flavor. So perhaps the honey and even vanilla contributed to that.) I don't mind (and in fact like) a little tartness, but I think I'd also like adding some vanilla yogurt. I always have all this stuff on hand and it mixes up smoothly easily enough, which are always plus's. Definintely going into the smoothie rotation! (However, absolutely not 5 servings.)
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Six Can Chicken Tortilla Soup

Reviewed: Feb. 4, 2011
This is convenient, easy and uses up ingredients on hand. But it has little flavor and tastes exactly like what it is: cans of stuff thrown together and doesn't really blend. (And I'm not some food "snob" who thinks dinner can't come out of a can. Or else I wouldn't have tried it.)
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Mexican Sour Cream Rice

Reviewed: Feb. 1, 2011
Very good. :-) Left out the chile peppers since I don't like them, but sprinkled in some cayenne to give it a kick back. And I used 1/3 the amount of dry cilantro. (Unlike most people, I usually prefer dry spices.) I didn't think it was dry, but I also didn't cook it 30 minutes - maybe more like 20 until it was heated through. It does, however, have a slight bit of "crispness" to it. I originally made this a long time ago and wrote a 4 on it, but couldn't remember it very well. So I re-made it recently and decided it was a 5. I remember that this was something I didn't think too much of the first couple of bites and then it kind of grew on me. Or as someone else said, how can you go wrong with sour cream? :-) (Actually, you can, but not usually.) Sitting here staring at the recipes, I'm thinking I should make it again tomorrow while I've got sour cream on hand... (it's making me hungry)
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Cranberry-Orange Power Smoothie

Reviewed: Feb. 1, 2011
There are so many different flavors in this that it's hard for me to believe that I found it kind of watery and blandish. I gave it a second chance, using all frozen except the orange, so that I could leave out the ice cubes. It didn't help. Dunno...
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