Erimess Recipe Reviews (Pg. 6) - Allrecipes.com (1486835)

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Two Berries and a Grape Smoothie

Reviewed: Aug. 15, 2010
I left out the almonds since you said I could. :-) I also don't have flaxmeal. I make smoothies mostly for the sake of getting the fruit. (I drink a lot of juice, but smoothies generally have less crappy stuff going along with it.) I did use the oats though, and the honey option. I had a hard time finding red grape juice - finally did and really, it tastes so much like a 'lite' purple anyway. The whole thing tastes a lot like a grape smoothie, and another good way to get more fruit in kids who mostly seem to like grape juice. It could maybe do without sweetener at all and I'll have to try without.
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Pumpkin Pancakes

Reviewed: Aug. 15, 2010
I made these exactly as written. It's a thickish batter, yes, but I prefer a thick puffy pancake to flat ones anyway. And if you use the 1/4 cup as stated in the recipe and spread it a bit, they should get done in the middle. They are not big pancakes. Made this way I got 14 of them. I'd say this is anywhere from 4 to 6 servings depending on how much you want. (Only 4 compared to a restaurant serving.) They are subtle and not over-sweet, so don't expect sweet. (The description says "barely-sweetened"!) I prefer them this way and put nothing but some butter on them. I think syrup ruins pancakes. So why the 4? - well, cause they were pretty good but nothing grand. I generally like pumpkin stuff & have never had pumpkin pancakes so thought I'd give them a try. Seems like a good way to sneak in some veggie - the kids shouldn't notice. (Though it seems to defeat the purpose just pouring sugar all over them.)
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Yummy Berry Smoothie

Reviewed: Aug. 15, 2010
This was good -- I like the berry milkshake better, but this is good too. I used about half blueberries, and the other half was mostly strawberries with a little blackberry and raspberry thrown in. I used the entire cup of milk. It wasn't really cold enough. The blueberries were fresh but the rest of my fruit was frozen, so even with half frozen and the ice cubes, it still just didn't seem cold. (I also think next time I would just try half blueberry & half strawberry to avoid those black/raspberry seeds! Though this could maybe be strained.)
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Lemon Berry Slushy

Reviewed: Aug. 14, 2010
Well, now... this was not bad but not great either. Not even sure I could say why. Just didn't really hit the spot like I thought it might. I too had trouble getting the ice blended and I think it was just too much, and not really quite the kind of "slushy" I wanted. It tasted much like the store-bought cartons of juice (without the slush), except without all the nasty extra added junk. I may still make this occasionally just for something different, but best on a good hot day when I've been outside. (As an added note, I really didn't think it was too tart or too sweet either one - in fact, I probably could've handled more lemon.)
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Mexican Bean Burgers

Reviewed: Aug. 14, 2010
I shredded the carrot - they cooked fine in 2 min. that way. Left out the green pepper since I don't like it. I liked the *taste* of these. I've tried them w/different kinds of buns, and with different toppings including melting some cheddar on them. I've only had the packaged soy burgers years ago and these do taste better than those. (The one good thing that came from this is that now I'd like to try the packaged black bean burgers.) However, I think the recipe itself has some major issues. They do fall apart easily and I don't think the green pepper would be enough bulk to keep them together. Even people who cut the salsa in half commented on this. I was afraid to cut it too much cause they might then be just too flour-y with no flavor. (The oats might not be a bad substitute.) And they burned VERY easily. I fried them, turned the temp down a second time and they just still wouldn't get done without burning. I didn't care so much that they were mushy inside (made them taste like refried beans), but I did care that they burned. Then I tried baking them - that left them without any form and tasteless - I think baking is a bad idea. I finally tried my no-stick electric skillet with NO OIL and that's how they did the best. I think the oil or spray is part of what's making them burn, but they also stick easily. In the end I just got stick of messing with them. (They also do not keep well in the fridge even for 2 days.)
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Cornish Splits

Reviewed: Aug. 8, 2010
These were very good and came out perfect. And they're pretty. I followed the recipe exactly, except that I only had bleached AP flour. (I want to start trying the unbleached but have too much flour around to buy it right now.) They rose fine (the second rising took a bit longer than 15 min) and came out fluffy. Now - mine were done in only 10 minutes. I'm not sure if some of the "crusty" tops were because of the 15-20 minute cooking time or not. And my oven is right on. These are on the biggish side and I used 2 for small burger buns and just ate the rest as rolls. Perhaps my expectations of a roll are different, because they didn't taste any more "bland" than most rolls I've had - they're just rolls, except freshly made. Granted, the 5 stars was barely, but that was because they were a hair on the floury side. But I kneaded these with my own two little hands (about 6-8 min), they were sticky, and some flour got worked in. I tried to keep it to a minimum but more was needed to knead. (And when it says to knead, I KNEAD.) But except for the bit of floury-ness, they tasted fine. But I do put butter or something on my rolls. (As a side note, I noticed a couple of comments about bread flour -- I've never used bread flour, always all purpose. And my breads have come out find this way.)
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Simple Strawberry Smoothie

Reviewed: Aug. 6, 2010
I guess sometimes simple is better. I admit to a little leariness on this one, because even though I love strawberries alone, when it comes to strawberry IN stuff, I want it to be subtle. i.e. I prefer a mixture and that was the only fruit. But the apple flavor came through, so the two combined worked well. It's very easy to blend up really smooth, always a plus for me. I'll have to make this every time I have some apple juice made up, and I think white grape would be good as well. EDIT: Tried it with the white grape and personally I didn't end up thinking that worked well. But as it turns out, I have made this at least once every time I have some apple juice around which is quite often. :) (It was easy to memorize as well. LOL.)
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Sweet and Scrumptious Skillet Chicken

Reviewed: Aug. 6, 2010
Kind of agreeing with the other reviewer. This was certainly nothing exciting - just a meal. I didn't add any seasoning but maybe I should have. That's a LOT of rice. Only half got eaten and I ended up with leftovers to try to do something with. (And I don't think the sauce matched the rice.) And it wasn't very filling either. I would add that I'm not "disappointed" because everything coming out of Campbell's isn't always grand. Sometimes it's really good, and sometimes not. Without that expectation, there's no disappointment.
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Pumpkin Chocolate Chip Muffins

Reviewed: Aug. 2, 2010
After reading the reviews, I think I'd like to say first that these are PUMPKIN MUFFINS. If you're looking for a sweet roll, look elsewhere. I made this exactly as is. The pumpkin and spices are subtle, yes, I agree on that. If the chocolate chips weren't in there, I probably would say they're too bland, but the chips, while being subtle also, give them just enough of an extra something to really "make" them. They are easy, and moist. I personally thought they were better after a day or two. I gave some to two ladies at work who *loved* them. Next time I may try applesauce instead of oil to cut some fat. But then, not all fat is bad.
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Weenie Soup

Reviewed: Aug. 2, 2010
Well, I didn't really expect much out of this recipe. I'd used half a can of tomato soup for another recipe and was just looking for a way to use it up. (And yes, I scaled this to half.) I could, of course, have just made tomato soup, but what the heck, let's just try something. It just tasted like basic tomato soup. It's along the lines of something I sometimes make that has hot dogs and rice in it, but is even easier than this. It was interesting to try something new, but I can't say I have reason to make it again.
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Awesome Strawberry Mango Smoothie

Reviewed: Aug. 1, 2010
Mmm, yummy, larkspur! I've always loved mango juices so seemed logical I'd like this. I finally *found* some frozen mango. I made it as written, using part orange-mango-peach and part apple juice the first time, then used some of orange, apple and passionfruit juices the second. I really couldn't tell the difference so I think any type like that would work. It blends up very smoothly so there's no "bits" of anything. (I heard about a problem with mango being stringy but had no such problems, maybe cause I blend the heck out of stuff.) It's thicker than it looks. I would like to note that relative to the average recipe here, this is more like 3 servings. It's a shame mango is so expensive cause I'd love to make this more often. EDIT late '11: After trying lots of smoothies over two summers, this I think has turned out being my favorite. :-) (And I found mango cheaper at Trader Joes)
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THE BEST Parmesan Chicken Strips!

Reviewed: Jul. 31, 2010
Very good but not "fabulous." I scaled this to half the recipe. I *tried* following it exactly, weighing the chicken & doing 1/2" slices (using all Parmesan)... but first, there's about twice the breading as what is necessary. One can only smash a breading onto something so far. So I ended up with a whole lot left, and also, I think trying to press that much more into it just made the Parmesan too strong. (And I love Parmesan.) So just possibly about 1/3 of the breading would be good. Also, a LOT of butter, wow! There really wasn't even enough chicken to hold it all. That could probably be cut to a third or less, work well, and be a lot less fat. They're good. And, no, you won't notice the pancake mix. I used them as an appetizer with some ranch dip I needed to use up. Because of all the leftover breading, the very next night I pulled out another chicken breast and made some more, and didn't bother with the egg. It stuck pretty good anyway, and I didn't try pressing extra in, and that worked out. Though the dip was gone. :-(
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Raspberry Blackberry Smoothie

Reviewed: Jul. 30, 2010
The flavor was good. However, it's pretty thick and there's really no liquid (milk or juice) to help get this blended up well. I'm not fond of smoothies with bits of fruit left and some liquid is what helps them blend up really smooth. It also just got stuck in the blender a lot. So there was a bit of a hassle factor involved. Also, as someone else pointed out -- the seeds. Blackberries and raspberries both end up with a lot of seed to contend with, and while the suggestion to strain it is a really good one (which I will try on other smoothies), I just don't see how to strain something thick like this through something that would catch seeds. Therefore, even though I liked the taste, I don't think I'd want to make this again.
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Cinnamon Bread Delight

Reviewed: Jul. 29, 2010
OMG this is great! I like cinnamon swirl bread, but this is much better, moist, with a soft texture better than like pumpkin bread. I'm surprised it turned out, since it seemed jinxed from the start, but it seems very forgiving. I made it cause it used up some stuff that was getting old, specifically some vanilla pudding mix. So I grab the mix and see it's only a 1 oz package. Huh? I thought pudding mixes were all the same size box. It finally dawned on me it's cause mine was sugar-free. So will this ruin the texture? Great, it's already got aspertame in it. So I look online and discover aspertame is killed with high temperatures. So I added about 3 oz. more sugar (about 2/3 cup) and hoped that would work. (It probably would've been fine with the sugar-free.) Then I discover I only have one egg! (Sleeping on the job there.) So I jump back online trying to figure out what to do about a missing egg, and used 2 T. cornstarch. Is this ever getting finished? I was originally going to use my mini loaf pans for half, but at the last minute used one 9x5 and one 8x4 (wondering if the 8x4 is not going to get done in the middle). By this time I'm getting paranoid about the whole thing. But it all turned out wonderful! It was done in 55 minutes. I gave one loaf to the neighbors - the wife said she wasn't much into cinnamon but DH would eat it. Later report reveals that she ate some as well! I ate 3/4 of my loaf in one evening! (Great dinner LOL) Thanks. :-)
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Banana and Strawberry Smoothie

Reviewed: Jul. 29, 2010
The cinnamon was subtle as long as I kept it stirred while drinking it, but I think cutting it back would be better. From a thickness point of view, I thought that amount of milk was fine. However, it might also be what kills the flavor. It could use more strawberries and some sweetener of some sort. After reading the reviews (and deciding to give it a shot anyway) I purposely used a VERY ripe banana, and frozen strawberries which are sweeter than the 'fresh' we get around here, plus that helped make it colder. But still - just didn't think it was very good, I had to add some honey to make it drinkable, and even then did not finish it. Despite the ingredients, I do understand why a couple of people thought it tasted like flour/dough. Obviously, a lot of people have not liked this, but still, I can't comprehend leaving a bad score because of optional food coloring (which I didn't use) when you didn't even make it! and I also have to assume the person who submitted it likes it - I mean duh! So maybe some of us don't like it, but the submitter is welcome to stay in the afore-mentioned kitchen.
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Cheesy Ranch Potato Bake

Reviewed: Jul. 28, 2010
I would consider that I made this darn close to as is, cause even though I tweaked a few things, they were mostly things that didn't really change it. I used red potatoes since I never have russet around, and didn't peel them. I used the Dry Buttermilk Ranch Mix from this site, mixed up with fat-free mayo and 1% milk, and then smart balance spread instead of butter, so that at least cut the fat a bit. (I also had no problem with greasy.) So the fat really came from the cheese, and I used the cheddar-Jack I had on hand, but I think that or the colby-Jack called for would work equally as well. These were very good - perhaps not a jump out at you wow, but very good. I kept wanting to eat these instead of what else was on my plate. (But I like about anything you can do to a potato, and I love cheese, so this is a bit of a given. :-)) I forgot to check them until about 55 minutes & they were already plenty done, and then another 5 for the cheese.
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Garlic Ranch Chicken

Reviewed: Jul. 28, 2010
I do like both ranch and garlic, and I'm quite used to making fat-free dressings and such... but this just didn't retain any flavor of the marinade. For someone who only puts barbecue sauce on the barbecue I suppose it's something interesting and different, but I make a huge variety of chicken things and this just wasn't all that exciting. I have a feeling baking it would retain the flavor a little better and perhaps some day I'll try that.
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Cheddar Ranch Dip

Reviewed: Jul. 27, 2010
Good stuff. Honestly I've had better dips, but this was good as well. I used some real bacon because the thought of fake little bacon bits just isn't appealing. Use real bacon, even if it's in a jar. I used low fat sour cream and fat free cheese and it was still good. I preferred this with tortilla chips. I had some celery on hand but didn't think it went together very well. And it seems too chunky for potato chips, and bacon and cheese just seem better suited to tortilla chips.
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Citrus Blueberry Slush

Reviewed: Jul. 27, 2010
Wow, poor thing has been sitting here for 8 years with no attention. I found this by accident on a search for white grape juice - go figure. I made this exactly as is, tho I don't recall if I used fresh or frozen blueberries. I agree that it's a bit on the tart side, but I perhaps don't mind tart as much as the first reviewer, but I also think cutting the concentrate back to 4-5 oz would help. It tasted an awful like a grape slushy and I think would be a great way to get fruit into kids. It's a tad on the sweet side (yes, a sweet tart) and even though pretty good, nothing special, so I doubt I'd make too often. I think it would fare best when it's really hot out.
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Perfect-Every-Thyme Marinade

Reviewed: Jul. 27, 2010
I followed this to a t, except that I cooked the chicken in the microwave for just a bit first, because I never seem to be able to get chicken done on the grill without burning it. This had a pretty good taste but not a WOW. I usually boil and then use a marinade for basting, but it was too liquidy and that didn't work. I would have liked more on the chicken and it didn't seem to penetrate very well and was a bit on the dry side. I like Jillian's idea to pound the chicken first, give it more surface area to marinate, and also cook faster.
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