Erimess Recipe Reviews (Pg. 8) - Allrecipes.com (1486835)

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Beef Taco Skillet

Reviewed: Jun. 7, 2010
I made this as is, except that I stopped at about 3/4 the tortillas because I felt like they were going to take over the skillet any second. I think about half would do. They did give it an odd texture - not soggy and not bad really, but a little odd. Pretty decent stuff overall and reasonably easy, but I agree that it could use something. Useful for a busy during-the-week meal.
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Lemon Horseradish New Potatoes

Reviewed: Jun. 6, 2010
I used red potatoes that were not 'small.' So, thinking this was only covering the outside of larger potatoes, I finally cut them into quarters or smaller halfway through cooking. This allowed the sauce to get more "into" the potatoes. I agree the horseradish didn't come through very well, but that is OK since I wasn't sure what I thought of horseradish with potatoes anyway. I thought they were good. I like potatoes and make them "herby" a lot (rosemary, etc), so this was something a bit different than my usual. EDIT 9/13/11: Just made these again and decided to up them to a 5. These are actually very good. Again I didn't notice the horseradish, and the lemon is subtle, but the mixture does give them a nice subtle tang to them. (I just noticed many wanting these crispy. I for one love them soft cause they're more "melt in your mouth.")
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Chicken Seasoning Blend

Reviewed: May 28, 2010
Made exactly as is, but using the salt from a package for pretzels. (Not sure what's different about sea salt other than it's coarse.) It was very good, but not really what I expected. There's a lot of "Italian" type stuff in it, but the tiny bit of cumin and cayenne came through making a spicer vs herbier sort of flavor. But good. And of course, how can you really get any easier? I stored it away to keep for my don't-feel-like-it nights (which seem to be a lot anymore). I rubbed it on boneless chicken breasts -- first time pan fried them, and second time broiled them. The fried was definitely better, though I did go a little overboard with the stuff that first time.
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Treacle Scones from England

Reviewed: May 28, 2010
I have to agree with the other review on one point: the dough was hard to handle. That's because it was VERY dry and I kept having pieces fall off while kneading it that would just never stick. I made it exactly as is (using the molasses option since I have no treacle). This wasn't from over-mixing or over-cooking or anything - the dough was never "soft" and was just plain dry, as though there were too much flour. Consequently they came out very heavy. I've never thought of scones as being like one of our light & fluffy biscuits, but they aren't heavy like this either. The *flavor* was good when fresh from the oven (with or without butter/jam), but after cooling off they were just like a big lump with no flavor at all.
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Michael's Chicken

Reviewed: May 28, 2010
I made two changes. One slight - I just did my normal sub of some onion powder since I dislike cooked onion pieces. I also don't like thighs so decided to use this sauce on boneless chicken breasts. I used what I thought a good equivalent of about 2 1/2 pounds, but there was enough sauce for probably at least 3 lb. I cut them to be more like the size of thighs, and it also didn't take 45 minutes in the oven - but difficult to comment on that since I was using a different meat cut. I've made it twice. The first time I thought it fairly good and was a 4, though I wouldn't want to make it often. The second time I thought it a 3 and that it was a bit too tangy. I just figured it was something I had to be in the mood for. After reading the other reviews I see many thought it too tangy, and I wasn't really aware that cooking down vinegar would cut the tang - so I'm assuming I just coincidentally cooked it more the first time, which tells me it would probably be fine if cooked more as suggested.
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Tropical Shake

Reviewed: May 25, 2010
Very good. But it's not really like a shake cause of the high juice to ice cream ratio -- more of a, I don't know, just frostie sort of thing. But whatever. Even though it was good, I will say however that I didn't really notice the pineapple-banana part of the juice like I would if I just drank the juice. It really tasted much like when I just scoop the ice cream (or more likely frozen yogurt) into a glass and pour orange juice over it... which is faster and doesn't dirty the blender.
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Black Bottom Cupcakes I

Reviewed: May 25, 2010
I probably used low-fat cream cheese as that's generally what I buy, and I also used applesauce in place of the oil to try to cut some fat content (ha!). Even so, these were on the rich side for me. I also did not like the texture, which was thick and heavy. I thought perhaps the applesauce sub might have done something, but I've done that a lot and it generally works well for cakes and breads (not so great for cookies). But looking at the many pics, I see most of them have that heavy look to them, so I think they're just like that. I won't make again, and would have given them a 3 myself, but I also gave some to a co-worker who thought they were fabulous - she said she loves cream cheese (well, so do I) - and I guess she's probably more into really rich stuff. I upped it to a 4 cause of her opinion. I also have to add that they weren't very appetizing looking in my opinion, which I don't personally mind, but I do mind if I'm going to be giving any to someone else, and they are small if you follow the instructions. (They also stuck to the paper liners pretty badly even with the cooking spray.)
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Hawaiian Chicken I

Reviewed: May 25, 2010
I made this exactly as is. This was OK but nothing great. I didn't really see the point of the pineapple as part of the dish (more like having it on the side cause it just fell off anyway), and especially didn't get the point of putting the butter on top - waste of fat. Or maybe I just don't "get it." I did like the sauce, but I think using that for dipping is what saved what I would have otherwise maybe given a two.
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Mom's Best Meatloaf

Reviewed: May 25, 2010
Interesting all the comments about this being the best meatloaf people have had, or not as bland as most of them. I thought the opposite - it was just meatloaf and there are plenty of other recipes out there that I have liked better and thought had more flavor. It's not that it was bad, definitely not. I have just had better. And the only changes I made were using some onion powder since I don't like pieces of cooked onion, and I had no BBQ sauce so used chili sauce. I didn't have any of the soggy or mushy problems some did, but I made mini loaves which may have helped, dunno. (Although it wasn't "firm" either.) I don't think the liquid smoke did anything for it. The only thing I've probably never put in meatloaf before is the cornmeal, but there's so little of that -- perhaps it's just the combination of ingredients rather than anything in particular, and like some have said, maybe just too much filler that killed the taste or something
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Southwestern Whole Grain Egg Sandwich

Reviewed: May 24, 2010
I thought this was OK but nothing exciting. I did not use the optional avocado since I don't like them. It was OK for one go-round, but I doubt I would make again because I just didn't think this was worth it.
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Easy Slow Cooker Carne Guisada

Reviewed: May 12, 2010
This is the first beef dish I've made in over a year - wow. Though this was pretty good - fairly basic but the few ingredients came together to make something pretty good. (But not a wow.) I had no trouble with mushy potatoes (I even cut up everything tiny), and I also ended up adding a little bit of water cause mine got very thick. I tend to always cut fat off of things so had no trouble with greasiness either. (I was cutting fat off before people started getting all health-conscious.) A crock is the best way to cook meat. I guess I missed that part about using it as a burrito filling - I wish I had tried that, just with some Jack cheese.
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Bryan's Spicy Red Lentil Soup

Reviewed: May 12, 2010
Hmm... just thought it was boring. I would not necessarily expect a lentil soup to be anything exciting, but it's called "spicy" -- and it is not. With the cardamom, cumin and cayenne I would have expected more. I even stuck the stuff through the blender - wasn't sure what that was going to do with lentils. It was OK; it certainly didn't ruin it, and I'm not one to worry if something looks a little weird. But it didn't improve it either - just made it different. I will say one thing for it - it's healthy.
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Citrus Frost

Reviewed: May 12, 2010
Good but it is a bit on the sweet side. I do love anything orange, but I agree with Steph that I like the Orange Glorious better - and it's even healthier. Since this didn't all get drank, I stuck it in the freezer for a couple of days & then reblended after it thawed a bit. I started licking the frozen stuff and it was pretty good - I think this might actually make good creamsicles. :-) One thing that concerned me is that I dislike pulp, but this blended pretty smooth and there was only a rare piece of pulp, so that was good.
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Easy Chicken Rice Casserole

Reviewed: May 12, 2010
This was OK - not bad for easy I guess, but just nothing exciting. I don't feel so bad about that considering the other ratings I'm seeing on this page. I see there's been a lot of changes made to this. Yes, it's fairly easy, and it's OK - it's not like it was a waste, just not terribly exciting. As one person said, just good for a weeknight uncomplicated meal. Oh, and I did notice one person mentioning Minute Rice -- I used that without thinking about it much and had no trouble with it getting done. Perhaps instinct told me Minute Rice would work, which really is what you need to use.
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Layered Patchwork Soup Mix

Reviewed: May 11, 2010
I rarely give out one's, but sorry, I just had to this time. I started making this as is, except I used regular garlic power instead of granulated. (From what I can tell, granulated is the same as powdered but bigger pieces, like salt.) I then DOUBLED all the spices except the salt and it still tasted like flavored water. (Bland isn't the proper word. And I don't know how anyone could think the pepper or sage were over-powering. I tasted about nothing.) I did notice at least a couple of the 5's are people who doctored it up. I started adding some bouillon just cause I couldn't see more spices doing anything, and ended up adding 5 bouillon cubes. That finally made it "reasonable." I had both barley & lentils I needed to use up, plus I like having a big pot of soup that I can eat for 2-3 days -- so it seemed like a bright idea to make the whole recipe even just for me, but sorry I did.
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Tomato Chicken Parmesan

Reviewed: May 1, 2010
Pretty good and not too much hassle. I started out making this exactly as is, using a pasta sauce I created the day before instead of some jarred thing for once. But there is just WAY too much breading - it probably only needs half this. Since the Parmesan is probably what is partially making the flavor, I considered if I make it again to cut the Parmesan to 2/3 and then cut the breadcrumbs themselves in half, or less. The medium high is just too much - it just started to burn easily. I think medium is fine for browning & then maybe a bit lower (with a lid) for cooking through. Don't think that's my stove cause I'm seeing many comments about that.
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Chicken Tortilla Soup IV

Reviewed: May 1, 2010
I have to agree with those who said this is missing something. I used Pam in a pan to fry up the tortillas to save some greasiness. It was OK, but I expect a tortilla soup to have more umph. I tried adding more spice but I can only take it so far before it's going to just starting ruining it. I would prefer on something like this to have the chicken cooked up ahead of time,.
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Quick and Easy Alfredo Sauce

Reviewed: Apr. 21, 2010
Not great, but pretty good. This doesn't exactly taste like the real thing, but it's pretty good stuff and I rarely have the ingredients for the real thing anyway. I used it on the typical fetuccini. I used 2 oz. pasta per serving, but really this was enough sauce for 3 oz per serving (i.e. 12 total) - and that's even considering I like a high sauce to pasta ratio. I guess that's my long way of saying it's more than 4 servings.
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Spam and Eggs

Reviewed: Apr. 21, 2010
I admit it - I like Spam. This was pretty good, though it just tasted like Spam more than anything. These were big servings, so I thought perhaps it might be more appropriate to just make it 4 eggs, since the egg-to-Spam ratio was pretty low, then it could probably be 4 servings.
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Rosemary Chicken

Reviewed: Apr. 19, 2010
A subtle but good flavor. Easy. Not a 'wow', but will be a good one to add to my don't-feel-like-cooking-tonight collection. (Which seems to be full of chicken recipes. Hmm.) I don't get the point of mixing it with my hands; I just dumped everything in the pan and used a fork to flip the chicen around to get covered - easier and less messy. I had no trouble with the onion cause, well, I didn't use it. As for people thinking the rosemary is strong - I used dried, but used less. An experienced cook should know that, but the directions seem to imply either dried or fresh could be used w/no change of measurement, which could be confusing to some.
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