EKERR19 Recipe Reviews (Pg. 2) - Allrecipes.com (1511649)

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Colorado Green Chili (Chile Verde)

Reviewed: Aug. 12, 2010
Perfect Colorado green chili recipe! After browning the meat, onion and garlic I cook mine in the slow cooker - and boy is it ever good. Try and use roasted green chiles - we can get them at farmer's markets and frozen during the off season. In the fall, I usually buy a half bushel of XXX dynamite and half bushel of pueblos and freeze them for use throughout the year. This green chili is PERFECT for breakfast burritos! Thanks so much for sharing.
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65 users found this review helpful

Taco Nachos

Reviewed: Mar. 27, 2010
Born and raised in SoCAL and you will find this standard recipe for nachos is really good, especially for kids. Not too spicy. If you like it spicy and are looking for a bit more complex flavor - this might not be the recipe for you. My kids love it however. I usually put a bit of salsa in with my Velveeta and omit the chopped tomatoes for the kids. Fast & easy - also very tasty. Thanks!
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5 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Feb. 15, 2010
This is so very good! The meatballs were some of the best I've ever made. First, I think using fresh bread crumbs is key and cooking the meatballs in the simmering sauce added a dimension of flavor baked/fried meatballs seem to lack. The only changes I made - based on personal preferences - was substituting one 28oz can of Tomato Puree (try Muir Glen, it's SO fresh tasting) and one 28oz. can of crushed tomatoes with basil for the two cans of whole tomatoes and added sugar only to taste. I also cooked the sauce in my slow cooker on high and when it began to simmer, added the meatballs. Thank you so much for posting this recipe - I've been looking for one like this for a long time!
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Cottage Cheese Chicken Enchiladas

Reviewed: Feb. 9, 2010
I was really excited about this - we love enchiladas and we love cottage cheese. I cooked three chicken breasts in my crockpot with about 1 -1 1/2 c. chicken stock, 1 pkg taco seasoning and 1 can Ro-tel chiles and tomatoes. It smelled heavenly while cooking. I followed the the next steps of the recipe exactly - other than I made my own enchilada sauce from the crockpot liquids. I also dipped each tortilla in the sauce before making it into the enchilada. For the first time EVER, my family did not rave about my enchiladas! My son did not even finish his plate and he eats everything. These came out so dry - even though I made extra sauce and poured it over my already sauce moistened corn tortillas. My cottage cheese mixture seemed to dry into little curds that we didn't care for at all. With all the work involved in this dish - I seriously doubt I'll be making it again. My regular chicken enchilada recipe has people scraping the pan clean, and I think I'll stick with that.
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5 users found this review helpful

Baked Potato Casserole

Reviewed: Feb. 8, 2010
This is also a great way to use that leftover ham. I've made this many times using ham cut into 1-inch cubes and then it becomes more like a meal than just a side dish. My family really likes this one. Make sure you cook the potatoes completely, as stated in the instructions. The first time I made this, I just par-boiled them and it wasn't as good.
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1 user found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 8, 2010
Hands down, this is my family's favorite roast chicken recipe. I make it exactly as written and it is perfect every time. I did take the advice of one reviewer and prepared extra seasoning to keep on hand and this makes it even easier to just pop a chicken in the oven and forget it. Thank you SO much for sharing this!
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The Best Chicken Fried Steak

Reviewed: Feb. 7, 2010
This is the best recipe I've found for chicken fried steak! I allow my steaks to "rest" on a wire rack after the final coating of flour - which seems to help the coating adhere - also make sure to pat your steaks dry with paper towels then season them as you'd like before beginning the breading process - this will also help the coating adhere better. It is also important that the oil reach the proper temperature before adding the steaks - I used Mazola Canola oil instead of shortening and did not need near the amount called for - used maybe 3/4 - 1c total. After the steaks are cooked and keeping warm (to prevent sogginess keep them on a wire rack over a cookie sheet) in a 200 oven; I do add some finely chopped onion and garlic to the oil and drippings in the pan and saute before adding the flour and milk - make sure the flour is cooked in the oil to avoid a pasty, flour-y taste to your gravy. I also like to add about 1/4c chicken stock after adding the milk - I found I only needed about 2 1/2 to 3c of milk. These additions seem to give the gravy the boost my family likes. An EXCELLENT recipe that my family loves, thanks so much for sharing!
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Baked Pork Chops I

Reviewed: Feb. 6, 2010
This wasn't my favorite, sorry. Husband liked it, but I prefer my own unbreaded baked porkchop recipe. I used panko bread crumbs as that's all I had - and I'm glad I did, because I think store bought processed bread crumbs would have lessened the overall flavor and texture of this dish. I seasoned my chops with ground pepper, salt, garlic powder and Mc Cormick's Smoky Sweet Red Pepper mix. To make things easier - I used my Pampered Chef flour shaker to "coat" the chops instead of dredging - I also used 2 cans of condensed soup so I would have plenty of gravy for rice. Because of that, I doubled the milk, but used only about 1/2c. white wine. I found I needed more oil to brown my chops and I used Smart Balance oil instead of olive oil as I don't care for the taste of olive oil when frying breaded foods. I still found the taste of wine overwhelming and didn't care for it - I used Robert Mondavi Reserve Chardonnay. Even though my chops browned up nicely and the panko adhered perfectly, the taste of the gravy was gummy and strange. I would recommend cooking uncovered in the oven - covering with foil really softened the crumb crust and made it mushy. The chops definitely need more seasoning than indicated - even more than I used. I also found I needed to adjust the cooking times to 45/30. If you like this kind of dish, I'd recommend playing around with it a bit but it's just too much work with too little 'pork chop' flavor and a strange white wine after taste for me.
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Fabulous Wet Burritos

Reviewed: Jan. 25, 2010
My husband loves these. I grew up in SoCal and also grew up eating "Mexican" food. After moving to Colorado 20+ years ago; I've learned that every region has differences and respect that - especially in cooking. Because someone says it "isn't traditional" means nothing to me. This is a great little recipe for a filling, easy, satisfying meal! I like to make my own enchilada sauce, use my homemade chili (I keep tons in quart freezer bags) and mashed pinto beans, then I bake these - my husband thanks you for posting this recipe, and so do I.
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Lime Cilantro Rice

Reviewed: Jan. 24, 2010
Very good Chipotle rice!!! We use it in burritos, as a side, even as a side for a lemon baked chicken - just with a tad less cilantro. Thanks for sharing!
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Bushwacker

Reviewed: Jan. 24, 2010
This is an amazing indulgence! I first tried these in St. Thomas - a restaurant/bar offered samples on the street, and they SO hit the spot in the humid climate - was I ever hooked! Every time we return to the island, we stop in to our favorite bar for a few of these, then I take my hubby jewelry shopping..:-) I like to add some ice to mine to make them more like a milkshake, which is the way they serve them at the Happy Buzzard in St. Thomas. Thanks so much for the recipe!
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6 users found this review helpful

One Pot Pinto Beans

Reviewed: Jan. 24, 2010
I made these the other day - I wanted something simple and tasty without the overnight soaking. This recipe really delivered! I halved the recipe to only 8 servings, which is plenty for us. I made only a couple of changes - I used only 3t of salt (and it was plenty!) yellow onion as that is what I had and I used vegetable broth as the initial broth because I did not want an overwhelming 'chicken' flavor. As I added needed liquid - I used half water and half chicken stock, which worked out well. I would give this recipe 5 stars easily, if it did not call for 5T of salt. That is far too much in my opinion - next time I make it, I will even reduce my 3t to 2t as the broth adds some salt. Once the beans were ready, I mashed about 2/3 of the beans with a potato masher, added some shredded Colby Jack, a bit of milk and some hot sauce - served as "refried" without all the extra work and they tasted fantastic!
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Sopapilla Cheesecake Pie

Reviewed: Jan. 18, 2010
Very good! Very easy as well. I did one thing differently as I didn't have crescent rolls but had some frozen puff pastry - used the puff pastry instead of crescent rolls and it was quite delicious. I used a 9x13 glass pan and cut the pastry to fit. I will try it with crescent rolls as well, but in a pinch I think pie crusts would also work too. My understanding is that the honey is to be drizzled on the dessert after it is removed from the oven - not before cooking. This may help those experiencing some sogginess. I also melted the butter for my topping as I didn't want to rip the puff pastry top. I found I needed to bake it longer than indicated - about 15 extra minutes, but I am high altitude and sometimes it just happens that way. I will make this again - no doubt. Thank you so much for sharing it!
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Valentino's Pizza Crust

Reviewed: Jan. 6, 2010
I searched quite a bit for what I wanted - something along the lines of Anthony's Pizza crust and settled on this one. I had time to let it rise (about 30 minutes) and maybe that made a difference. It was the nice, thinner type crust I was looking for - my kitchen smelled like an upscale pizzeria. I made no changes for high altitude either. Thanks for this one - we'll be using it quite a bit.
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Southern Spicy Fried Chicken

Reviewed: Nov. 6, 2009
Great recipe - especially like the addition of cayenne and hot sauce - it gave the chicken some zest without being over powering. I also used a red/black pepper blend in the flour, which gave it extra flavor. I used a whole chicken, cut up and fried my pieces in my electric skillet and then transferrred them to a hot oven 350-375 to finish cooking. I also brined the chicken pieces in an ice water/salt bath (so they would bleed) for about 40 minutes before putting them in buttermilk - because of the salt water bath, I omitted all salt. Will definitely be making this again! Thank you.
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51 users found this review helpful

Waikiki Cornbread

Reviewed: Nov. 6, 2009
We really enjoyed this - very simple and easy to make, great flavor without being dry and crumbly like so many cornbreads are. I used Bisquik and added about 3T of buttermilk powder, I added about 3T extra cornbread too. To avoid having it crumble and break apart, allow it to sit for about 10 minutes from the oven, slice and allow to rest another 8-10 minutes before removing from the pan.
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3 users found this review helpful
Photo by EKERR19

Spicy Steamed Shrimp

Reviewed: Sep. 11, 2009
This is a pretty good start, however needs some improving in my opinion. The Old Bay called for is way too much - also, when steaming the shrimp, make sure to "steam" - not boil them. Use a colander inside a large saucepan. I make mine using 12oz. of beer such as Fat Tire Amber Ale or Corona, about 3/4 cup of water, 3T Old Bay and 1/4 white vinegar - bring to a fast boil and reduce to simmer. I also sprinkle a little Old Bay and Zatarain's Blackened Seasoning and a bit of Lemon Pepper over the shrimp - then into the colander (over the gently boiling beer/water/vinegar) they go. Cover and steam depending on size of shrimp. I use fairly large size and will keep the liquid on a low boil so the shrimp steam just until tails begin to curl. Chill or serve immediately.
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Sue's Taco Salad

Reviewed: Aug. 26, 2009
I am really pleased with this recipe! I think it's really helpful to remember to cool the meat slightly (I added the kidney beans to the meat and cooled the entire pan) and then added the lettuce (I used a 16 oz. Salad Express bag, which worked great!) and then added the cheese. I didn't want my cheese to be melted because I was looking for more of a "salad". I used a finely shredded cheddar (Sargento's) and it was perfect. The ONE thing that really helped this recipe stand out - I used the Ranch Dressing II from this site; it was fantastic! Oh, and if you don't like a bunch of salt, really watch the type and number of tortilla chips used in this recipe - I used 3 of the one oz. nacho cheese "lunch" sized Dorito bags and found they added more salt than I care for - next time I will use chips with less salt.
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Ranch Dressing II

Reviewed: Aug. 26, 2009
Oh, wow! I have just whipped it up as written except using dried buttermilk and reconstituting as instructed on the package and using a lower fat olive oil based mayo. The flavors are amazing and it hasn't even had a chance to really blend yet. It was so easy - I won't be buying bottled Ranch ever again. Thank you SO much for this great recipe!
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A Simply Perfect Roast Turkey

Reviewed: Aug. 23, 2009
This is the most perfect way to roast a turkey. The key is the basting - as often as every 30 minutes. Read all these reviews and got a good chuckle as I'm unsure how one can forget to remove giblets before stuffing, lol, but I guess it does happen!
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Displaying results 21-40 (of 67) reviews
 
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