Erimess Recipe Reviews (Pg. 9) - Allrecipes.com (1486835)

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German French Toast

Reviewed: Apr. 19, 2010
Um... well, I don't get the ratings. Or maybe I don't "get" the recipe. I am not a fan of sickening sweet stuff, like syrup, so I tended to see this as a substitute for using syrup and was surprised to see people using syrup, powdered sugar, etc. Syrup with cheese... er, yuk. But maybe that's what it was meant to be, I dunno. I agree with Christine that it's more of an open-face grilled cheese, and in fact had thought, why not just make a grilled cheese with muenster as it'd be easier. Momasguardianangel isn't the only one who ran out of egg mixture and it's not because of the homemade bread. I ran out as well - I was pushing the bread around in the bowl trying to get every last drop and then just ended up spreading some margarine on the rest -- really, it tasted much the same that way, so why not just make a grilled cheese? They also burned very easily - medium I think is too high. It also was not at all filling. So the 2 is not really cause I disliked it per se, but more because I just thought it was a waste and the recipe had problems. (Though making a plain old grilled cheese with muenster does sound good, with more cheese though.)(And lol, kkcooks!)
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Mexican Casserole

Reviewed: Apr. 19, 2010
This was pretty decent but certainly nothing exciting. I used about 1/4 Jack cheese and the rest cheddar. (I think Jack would be better but was running out.) I also used a cake pan instead of pie pan. (My tortillas were actually 9" so it fit perfectly.) Some sour cream on top would have been a nice addition but didn't have any. Apparently, unlike many, I don't always have the ingredients on hand. :) One person said there was too much refried bean, but I thought there was one too many tortillas because I had to spread everything very thin which was a bit of a pain. One good thing is that this heated up pretty well in a microwave for lunch the next day.
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Movie Star Popcorn

Reviewed: Mar. 27, 2010
Can't figure out the big deal. First, I grew up making popcorn in a pan like this, and still do it all the time. An air popper is dry and microwave is full of trans fat and such. I also have put the butter into the pan for a long time, when I use butter. Except I agree with the person who said if you stick the butter in with the oil immediately, it just burns and doesn't work. You have to wait until it starts popping -- have it on like a knife ready to go. Wait until it's just getting a good pop going, but no longer or it won't melt right. Open the lid enough to get the knife through and just scrap it on the side and let it slide down. If it hasn't popped too much, it'll melt as it pops. Too soon and it burns, or just cools it down so it stops popping. Too late and it doesn't really melt. It can take a little practice to get it perfect. I've done this for years. (Though I don't have peanut oil around. And I absolutely will put more salt on anyway cause I'm unfortunately a salt-aholic.)
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Corn and Cheddar Chowder

Reviewed: Mar. 14, 2010
Pretty good. Corn chowders can be boring so it's always nice to find a good one. I think the cheese kinda makes it. It didn't make as much as I'd hoped - I feel it's only 6 servings if used as an appetizer, but it's maybe 3 bowls.
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Carol's Chicken Chili

Reviewed: Mar. 14, 2010
It's curious that several people thought this was more like soup, cause I *doubled* the broth and it was still plenty thick. So I don't get it. I also doubled all the spices and thought it was still semi-boring but at least OK. I like chicken/white chili and have made many, and this is probably the least interesting one I've had. And no, it doesn't taste like Cha Cha's - that's probably one of the best I've had on here and this isn't like it. Cannellini beans don't taste like red kidney beans.
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Tex'n Melt'm

Reviewed: Mar. 1, 2010
This *sounded* good. My belly isn't usually happy about corn chips but I even got those special (instead of tortilla chips) cause it sounded good together. It was OK - nothing extra special really. Although it is simple and I normally would have all ingredients on hand. I used a mix of cheddar & Jack cheeses cause I usually have those on hand as well. For a party where there's a million dishes I could see 16 servings, but for a really good like movie snack or something, maybe only half that. This definitely needs eaten warm - had to nuke it a couple of times. There was some left over after the chips were gone, so I added some refried beans and made a quesadilla out of it.
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Campbell's® Easy Chicken and Cheese Enchiladas

Reviewed: Mar. 1, 2010
This was pretty easy (though I do hate cutting up chicken) and I thought very good. They weren't super spicy, but there are things that can make up for spicy and still be good, in this case creamy. The soup and sour cream make it creamy. (And no, I didn't think it tasted like soup.) I made this mostly as is but not quite. I always just used salsa and have never figured out the difference between that and picante (all brands taste different anyway). I used some sour cream on top instead of the tomato & green onion, cause, well, I like sour cream. :-) I also never have 6" flour tortillas around so I used the 9" ones I had. It filled 3 of those. Since a 6" would have a higher tortilla to filling ratio, I could see how that might get doughy. Though flour tortillas are easy to work with & I've never had trouble rolling them -- corn is what likes to break and fall apart. So the 9" flour worked well for me. I don't see how this is 6 servings - more like 3, or 4 max.
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Loaded Potato Soup I

Reviewed: Feb. 23, 2010
Some curious reviews. Your basic potato soup is very bland so I look for something that has some difference. For this one, I think the sour cream and cheese are what did it, and I agree that no more than salt & pepper are needed. (Though the white pepper idea sounded good.) It wasn't "great" but it was pretty good & not just the normal bland. I didn't use the onions but everything else was as is. I did boil the potatoes, cause I think microwaved turn out badly. I simmered it longer than it said. This is one of those times I can't help but address some comments. Yes, it makes a lot - it does say 12 servings. (Although if you want a good bowlful like for lunch, it's more like 8-10 servings.) Don't know about the grittiness unless that's caused by nuking the potatoes. You also have to take things like "add gradually" literally, which can make a big difference. EDIT: Just made this again & would have given it a 3, but I generally don't knock a score down unless I can come to a concensus. But this time I have to agree w/the review that said it tasted like warmed milk & potatoes. Just seemed to have zero flavor no matter what I added to it.
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Potato Cheese Casserole

Reviewed: Feb. 23, 2010
Yummy. No pepper or pimento as I don't like either (and green pepper seems an odd thing to put in potatos). I too don't get all the comments about onion when it's not in the recipe. I used a mixer to mash them, both the potatoes alone to start, and then after adding everything else and they came out really smooth, which is how I like them. I thinking baking them must've been part of the key cause they were quite boring before they went in the oven and I wasn't expecting much, but really good when they came back out. A bit like twice-baked potatoes. Went well with chicken. This is 12 *small* servings and I really would want bigger servings of this. :)
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Coriander Tabbouleh Salad with Shrimp

Reviewed: Feb. 23, 2010
Um.... no. Will never make this again. This was VERY boring. I did leave out the cucumber and shrimp. However, that isn't what made it boring, because I never put the cucumber in anyway. And the shrimp was more "on the side" and not really an integral part of the tabbouleh itself, and is also not a typical ingredient, so that wasn't it. I have to imagine that either the coriander and ginger did something to it (though I didn't directly taste those), or perhaps I missed the tomatoes. Too little olive oil. I don't know. I don't love tabbouleh, but I like it, and this just wasn't it. Also, it doesn't need cooked on the stove - it needs a proper amount of water and a proper soaking time. Max water should've been 2 cups. No way is that soaking up that kind of water in 15-20 minutes! Most recipes say 30 and sometimes it can take as long as 45 minutes. At 45 minutes it was still wet and gross on the bottom, so I left it longer, and still ended up trying to drain a bit off. I tried adding some lime juice, then more lemon juice (which I had to offset with some sugar), more pepper. Finally I just added some balsamic vinegar to try to give it some kick and that helped. Then for the heck of it, I added some tuna and greatly salted individual servings, and then it was finally - decent. I try to save 1's for inedible and this only barely got the 2.
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Red Beans and Rice Burrito

Reviewed: Feb. 7, 2010
I made this mostly as is, except for using regular white tortillas. (It's what I had and I'm not really into whole wheat.) I also did add some extra sour cream, a little cheese & some green onion on top. Everything with sour cream should always have more of it on top. :-) This makes enough to put a good 1/2 cup in each tortilla, not 1/4. My RB&R pkg was nearly the same size and there'd just be tons left over with only 1/4 cup. (Besides, that's not enough for a good stuffed burrito.) The taste was an average 3 - not a wow or anything. I upped it to a 4 for 3 reasons: one, just cause it's super simple & quick; two, cause it's easy to make "fresh" leftovers since you can put them together fresh & just zapped them in the microwave (which I did the first time anyway); and three, cause even if you don't feel like making that many burritos you can always have leftover beans & rice. :-) So this is a "useful" little recipe.
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Chilaquiles II

Reviewed: Feb. 6, 2010
I expected this to be like a "hot frittata," but it wasn't. I like eggs but they aren't necessarily very exciting. So I wasn't sure what I'd think of this but had some eggs that were needing used up and thought I'd give it a shot. This was a most pleasant surprise as I loved it. I tasted little of the egg. I knew that 30 tortillas seemed extreme and noticed some people doing a 1:1 ratio with the eggs. I was leary of too many tortillas so I actually only used 3 for the whole thing (as though the zero wasn't supposed to be there). I think more would be OK but no more than 6. And no need to turn on the oven for nothing -- works fine to cook the tortillas in a pan sprayed with Pam. I had no clue what the hot tomato sauce was, and saw that people were using enchilada sauce. So I decided to try taco sauce. Another thing I was leary of cause it seemed that would make it terribly hot, but it worked out quite well. I think I ended up with the basic idea but with a lot less tortillas. Even served it up with the suggested refried beans cause that was easy. I made this for dinner - I'm darn curious why this works for a hangover cause I don't think my stomach could hack this for breakfast. (And I don't get hangovers. I've had a few hang-during's but never a hangover.)
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Home Style Macaroni and Cheese

Reviewed: Feb. 6, 2010
Bit of a disappointment. I had two main issues with it. Interestingly, it's not about the cream cheese. I was curious what that would add to it and actually liked the flavor. Well, at least at first. I tasted it right after I added the macaroni and cheddar to the pan, and it was pretty good, so I was looking forward to the finished product. I should have just kept it in the saucepan and eaten it that way. So my first issue is that I think cooking it 15 minutes is just WAY too much. I think a better idea would be to wait to cook the macaroni so it can be added hot, and then only stick it in the oven maybe five minutes. The second issue, well, I have to agree with jarrie that there's enough breadcrumbs to kill an army. I can't even comprehend the idea of putting so much on. First, the breadcrumb/butter ratio seemed way off cause it didn't really make a crumb topping, but more like just plain old dry breadcrumbs. (And I do mean dry.) I knew it seemed like a lot, but sometimes I like to "trust" a recipe (sometimes weird things work), so I used about 2/3. And it was still just WAY too much. I was scraping it all off. Maybe 1/4 cup. So it seemed over-cooked and the breadcrumbs just ruined it, making it dry and very bland.
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Valerie's Special Sauce

Reviewed: Jan. 15, 2010
I'm actually the first to rate this? Oh, the pressure. :-) Well, it was obviously very easy. I used it with some chicken nuggets. I actually prefer a regular ranch dip for those but didn't have sour cream, so I tried this. It was good and did the trick, but a little too much of something - perhaps Worcestershire. I'm *still* trying to use up some packaged ranch dressing I made (stupid me - it's got milk in it and can't be kept around), but normally I don't have ranch around. So I may play with this and see what I can do with it without the ranch.
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Eric's Baked Chicken

Reviewed: Jan. 15, 2010
I dislike mushrooms so those bit the dust. But I did do all the butter/egg gunk stuff as is and had no issues with it. And I didn't think it tasted like quiche. I used half saltines and half buttery crackers that I had left over. It came out fine and was good, though nothing fabulous. And was reasonably easy -- not like some of my fave super easy chicken stuff, but no big hassle either. Not a fan of dipping stuff but this wasn't a big deal (I guess cause it was one quick dip, plop in the pan and done.) Unfortunately I don't normally have ranch dressing around or I might make this more often, but as a matter of fact was trying to use up the rest of some packaged ranch I'd made. So this'll be a good recipe next time I DO have ranch around.
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Buffalo Chicken Dip

Reviewed: Jan. 15, 2010
This was good, but not great. I don't get the crock pot thing because unless you've got a smallish one I just can't see this working in something so big. A fondue pot perhaps. I just left it in the saucepan on simmer and stirred occasionally. It does, IMO, really need to be warm - I took a glob out of the pan to take into another room, it started cooling off, and it just wasn't any good that way. I used both fat free cream cheese and cheddar cheese (as I always do), and the packaged ranch. But other than the fat issue, I *though* I had made it as is. Except several days later I was looking at the recipe again and realized I'd only used half the cream cheese - I think I was staring too much at that 8 oz instead of the 2 in front of it. (That's a screw-up on the last two recipes I've done - getting senile I guess.) But it still was pretty good anyway and I'd be curious what it's like with the proper amount. Definitely thought it better on crackers and not on celery. Can't say as I like the tortilla idea. This whole recipe goes a long way.
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Croque-Monsieur

Reviewed: Jan. 15, 2010
These were good - I liked it with a pasta salad. However, they were a bit of a hassle, or maybe I should say messy. I'm not much into having to dip stuff unless it's really worth it, and I haven't decided yet if these were worth it. I made it exactly as is, except... the first side of the first one I forgot to dip it first. :-) But after it had partially fried, I dipped it anyway and re-fried and it came out none the worse for wear. I didn't find them too gooey or anything like that - they stayed together and kept their shape *once cooked*. In fact, overall this wasn't as messy as a Monte Cristo recipe that I made once years ago. The one thing I do have to add, though, is how annoying I find it when ingredients are out of order! It's SOO much easier to follow them in order, and to make sure you didn't miss something, and it's not exactly difficult to get them in order.
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Rice Salad

Reviewed: Jan. 7, 2010
I never have 9 oz. cans of tuna around, so had the fun of converting this over to a 5 oz. (I don't trust the converter here.) I think I was pretty close. I left out the pimento, which I don't care for, and finely chopped some plain pickle for the relish. Everything else as is. This was pretty good and tasted much like a tuna salad, but I liked that it was moist, unlike a lot of tuna salads. If I make again I'll probably halve the peas. I don't like peas, but they're good for me so I'll take advantage of the opportunity to get them inside me hiding in a spoonful of something else, cause they're kinda inconspicuous that way. :-) But ... too much.
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Savory Chicken Breasts

Reviewed: Jan. 7, 2010
Yes, this was easy. If it had ended up on my "best lazy meals" list it probably would get a 5 but not sure I'd ever make it again. I couldn't taste the cheese at all, so seemed like a waste of fat. (I also rarely have Swiss around.) The crumb topping didn't look like too much, but I think it helped give this a sense of being drier than it is. There's plenty of goop to spoon back over the chicken, and when it looked like plenty I thought it would go good on mashed potatoes, so I whipped up some instant real quick. (That part did work out well, since instant taters are a little dull, shall we say?) Not worth buying Swiss for, but I might make again if I happen to have some around needing used up. (Which is probably how I happened upon this to start with.)
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Chicken Curry II

Reviewed: Jan. 7, 2010
This was pretty good stuff and filling. I never knew what garam masala was and tended to just throw more curry in. Welp, I finally did some research on it and used this as excuse to make my own with coriander, pepper, cumin, cardamon, ginger and cinnamon. Certainly could never be sure of the balance of those but there appear to be lots of variations of it so... much different than curry powder. LOL. I always have boneless chicken breasts around so I used what seemed to be an equivalent of that. Left the raisins off cause the idea of raisins on this kinda gave me the willies.
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