Erimess Recipe Reviews (Pg. 1) - Allrecipes.com (1486835)

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Italian Cookies II

Reviewed: Nov. 2, 2003
I'm not much of a cookie person, but these were fabulous. I was trying to use up ricotta cheese and thought I'd chance something strange like putting it in a cookie. The cheese definitely added an interesting flavor, without being overly obvious. None of my family could figure out what was in them. I didn't bother with the frosting because they were good already and I thought that would ruin them.
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10 users found this review helpful

Yummy Lasagna

Reviewed: Jun. 4, 2006
Yes, pretty yummy. I didn't have Romano cheese so used Parmesan, but otherwise made as is. I do agree it could've used more sauce, though it was still good. The pepperoni is what kind of made this different -- I used turkey pepperoni and kinda wished I'd used regular just for the extra kick.
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4 users found this review helpful

Mexican Bean Salad

Reviewed: Apr. 11, 2004
I just discovered I rate this already and didn't know it. However, I wanted to change my rating and re-review it. I thought it was a *bit* too tangy (just a bit, like having to take a drink of something after every bite), and I just reduced the vinegar and lime & lemon juices just a bit (maybe 3/4 of what's called) for, and that slight change brought it down to a good tangy level. There was a bit too much liquid but I just stirred it a lot and it was fine. Second time around I absolutely loved it, and this is exactly the kind of thing I like.
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9 users found this review helpful
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Chocolate Cheesecake Milkshake

Reviewed: Jul. 28, 2006
I disagree that it tastes "just like" chocolate cheesecake, but it was still good. The cream cheese taste was subtle, which was a good thing to me because I don't think I'd like a milkshake that tasted like cheesecake. I used chocolate frozen yogurt for the fat reduction and it was good this way. Something different to present the guests with for a summer get-together. Plus it was a good way to use up some leftover cream cheese.
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12 users found this review helpful
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Antipasto Squares

Reviewed: Mar. 29, 2007
Didn't use the peppers, but with salami & sausage and all that cheese, how can you go wrong? (I'm a cheese lover.) It was good, but maybe not quite as good as I expected. It may have been because I used turkey pepperoni and fat free Swiss. I use low-fat versions all the time and am quite used to it, but this might be something that just wants the real thing. I doubt I'd make it again, simple because I don't tend to have this combination of ingredients on hand (was trying to use some stuff up from another recipe but then had to buy more stuff to make this). But these are pretty cool looking and would be great for a party -- might even deign to add the peppers on half of them for that. :-) EDIT 2011: Decided to up this to 5 stars. I actually did make it again and this time used real pepperoni and full-fat Swiss. I don't know if that made the difference or it was just my mood.
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Chicken and Black Bean Chili

Reviewed: Apr. 12, 2006
I really loved this. I've gotten lucky recently finding chili recipes that are different from the usual. (Not that the usual is bad.) I thought the chicken made a big difference and I like a variety of beans. Except, I admit to not even knowing what chipotle is and used ground cayenne instead, so I don't know if this made a big difference -- I just liked the chicken and the spiciness. :-)
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12 users found this review helpful
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Vanilla Milkshake I

Reviewed: Nov. 4, 2006
This was good, but nothing different, other than a slight more vanilla kick. I didn't think it was too liquidy as others have said, but I'm also careful about not over-blending.
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1 user found this review helpful
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Black Bean and Corn Salad II

Reviewed: Dec. 8, 2006
Good stuff. I don't like avocado so I did leave that out, but it sounds like people had issues with it anyway. It was a bit spicy and I had to have a beverage at hand, but great stuff and I like having things I can take places w/out hunting down a microwave. Only thing that bugs me is all that oil, so I might try cutting back on it and see how that turns out. EDIT: I've tried this now with about 3/4 the oil and it's still really good. Also, I made this very close to another black bean salad, which I had given 5 stars to, and just realized this is so much better - bit more complexity of flavors in the dressing. (The other tastes mostly like cumin.)
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3 users found this review helpful

White Chili with Ground Turkey

Reviewed: Apr. 24, 2007
I've been making white chili for years & most people I know aren't sure what it even is. I made this as is except for a couple of changes I *always* make (e.g. I hate pieces of cooked onion in stuff, so use either onion powder or liquify the onions in a blender), and I used the full amount of cinnamon *and* broth. I admit to a leariness of the cinnamon as I'm not fond of Cincinati chili, but I really didn't notice it. I also think mashing those beans helps with the liquidy problem. (I mashed them w/a fork as my blender is still in the bottom of a box from a recent move.) I guess I didn't care if it was more liquidy. I was a bit liberal with the white pepper. It wasn't as spicy as I would normally like, but there was some other flavor that made it really good. (I think more likely the Jack cheese than the cinnamon.) Cannellini beans can be found in most bigger stores, usually with the Italian stuff. Northern/navy are probably a better substitute than red kidney cause they're more mild like cannellini beans, and still white. :-) I think I'd like adding some sour cream but didn't have any. The appearance didn't bother me at all. But I really loved this, 5 cups of broth and all.
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2 users found this review helpful

Spicy Turkey Burgers

Reviewed: May 7, 2005
Made a few minor changes, like I don't like chili peppers and will add some red pepper powder if I wanna keep it spiced up, but mostly left as is. First time I discovered they burned fairly easily grilling them, so next time I just fried them in a pan. Not-burned these are great! :-) I liked the spiciness cause it's the only way to give turkey umph. Just put on a bun with a bit of mayo and loved it. Will make again.
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25 users found this review helpful
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Sharese's Spaghetti Salad

Reviewed: Aug. 23, 2006
Updated Aug '10: Decided to up this to 5 stars. I see the recipe has changed a bit, now just calling for 'salad seasoning mix.' On last making of this, I used the Italian Dressing Mix from this site, and used both red and yellow fresh tomato that my neighbor keeps dumping on me. :-) I still love the bacon and Parmesan in this. Though it's still not a huge WOW, it is a lot better than many pasta salads I've made on here at this point, I've made it several times, and do enjoy it. Original review: Dumped the olives since I hate them. And I've never heard of McCormicks salad mix -- I saw the words 'salad' and 'mix' together and immediately thought of Good Seasons, so that's what I used. This was pretty good stuff, and I liked the bacon and Parmesan, but it was still just a pasta salad and not a cut above the rest, IMO.
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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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1 user found this review helpful
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Orange Glorious I

Reviewed: Aug. 25, 2008
I love anything orange and this was pretty refreshing on a hot day, and better for you than say a milk shake. I made as is, except that I always use 1% milk (reducing it to a nearly fat free recipe). I have to add, though, that there are similar recipes on here and some are just as good.
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2 users found this review helpful
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Tuna Macaroni Salad

Reviewed: Jul. 15, 2006
This was good but nothing really different. It's very similar to another pasta salad I make. The only change was using fat-free Miracle Whip, as I always do, because I don't like real mayo. I'm on the side of those saying the Italian marinade did nothing for it. After marinating, I could taste none of that dressing - I'm sure it would be just as good without it. UPDATE 12/2/12: Just decided to up this to a 5 star. It has grown on me more and I find myself maing it quite a bit.
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Teriyaki Sauce

Reviewed: Dec. 26, 2009
I decided to hunt down a recipe for teriyaki sauce when I was in the middle of something that called for it (Anniversary Chicken I from this site). I usually just sub soy sauce. It tastes like a very tangy soy sauce, and soy sauce is already tangy. (Word of advice: just cook with it and don't "taste test" it like I did -- took a while to shake that one off. :-)) I did a bit of reading to see how authentic this was, and looks as though the soy sauce to sherry ratio is way high. Sherry isn't authentic but a reasonable substitute. But THEN I looked at the stuff in the store later and most of it was pretty "fake" anyway. So I figure, even if it isn't exactly what you'd find in a Japanese restaurant, it's still a lot like what you'd find in a typical store. It came in handy when I needed it, and worked well in the recipe, so it gets a 5.
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4 users found this review helpful
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Easy Salsa Meatloaf

Reviewed: Jun. 19, 2006
I used ground turkey for this and it worked out well. I liked it a lot and thought the cheese was an interesting touch. I agree that it's a bit on the soft side, but I had no problem forming it nor getting it cooked through -- it just ended up being fairly moist by time it was done. (If people are using ground beef I can see a problem -- turkey is less fatty, but then, so is sirloin as the recipe calls for.) I've had many similar meatloaves and this one wasn't quite as tangy, and I almost downgraded it for that, but then realized I still liked it very much. (And perhaps this is a better "Mexican" version for those who don't like it quite as tangy.)
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Debdoozie's Blue Ribbon Chili

Reviewed: Apr. 12, 2006
This was really good. It's hard to find a chili recipe that's a little bit different, but this was -- only slightly, but enough that it made a difference. I think it was the salsa that made it.
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Best Ever Meatloaf I

Reviewed: Sep. 5, 2005
I agree with Magic8Ball that if you have to change a recipe that much, you aren't making the same recipe. However, I disagree that this is only for people who don't like a kick to their food, because I'm usually one of the first ones to say something is too bland, and I thought this was really good. While I do *prefer* a meatloaf with, say, a Mexican flair, this was one of the better "basic" meatloaves I've ever had. Herbs/spices aren't the only things that make food good, and this had something else that made it good though I don't know what. Maybe it was the oats, and I think part of the trick is to get it *just* done so that it's nice and moist.
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6 users found this review helpful
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Marinade for Steak I

Reviewed: Sep. 20, 2004
Mmmm. Whoever said this tasted like vinegar must've forgotten to add the soy sauce, cause this has a tangy/zippy thing going on. Which I love. I'm not a big meat eater so am not that experienced at getting a great steak, so this is exactly what I need to get one. :-) Used with a London broil, marinated overnight and grilled. I estimated this to be good for about 4 lb. meat, but I like some extra for dipping. The store had more London broils on sale a few days later & I bought another just to make this recipe again. I'd like to see what this would do for chicken.
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Salsa Chicken Burrito Filling

Reviewed: Apr. 28, 2006
When I hit the review button, a review I'd already done came up. I didn't realize I'd made this before... and gave it a 5 the last time too. :-) I made the filling as is, and did not think it too salty or spicy, and in fact, think that leaving out that much taco seasoning would make it bland. I used it to make enchiladas this time - it was enough to fill about 10 of the 6". I tried to keep it simple by putting a little cheddar cheese inside the tortilla, baking and then adding some Jack cheese on top for the last few minutes. A little more cheese and it would've been perfect - I don't think the filling needs much help from other ingredients. I'd also like to try this as a taco or tostada filling. As a note, mine had to cook way more than 20 minutes before it was done. I don't know what that was about, but it just didn't seem to cook well just sitting in sauce like that.
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