EKERR19 Recipe Reviews (Pg. 1) - Allrecipes.com (1511649)

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Chicken Enchilada Casserole II

Reviewed: Jun. 5, 2003
I wanted to try this, but did not want it to be like "dip" -- after reviewing comments and suggestions, I made the following changes and WoW! was it good! It was more like the casserole I was hoping it would be. First, I used corn tortillas instead of flour (I read too many comments about flour tortillas turning to paste) I used cream of celery soup (a favorite)instead of chicken. I cooked the chicken using taco seasoning for chicken and added about 1c corn and 3/4c black beans once the chicken was fully cooked. I also eliminated 1/2 of the sour cream and used a lite version. It came out delicious and can't wait to experiment further. Thanks for all the suggestions, they were very helpful!
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335 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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126 users found this review helpful

Slow-Cooked Short Ribs

Reviewed: Nov. 4, 2007
My family really likes this recipe. I've made it twice now - first time I coated and browned the ribs, second time I didn't. We liked it better without the flour coating. I also used about 1/4c vinegar and 1/4c worchester. Both times I used BBQ sauce instead of chili sauce. My sauce comes out nice and thick. This one is definitely a keeper!
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114 users found this review helpful

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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73 users found this review helpful

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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63 users found this review helpful

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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53 users found this review helpful

Irish Beef Stew with Guinness® Beer

Reviewed: Sep. 19, 2010
Made the way te recipe is written using carrots and potatoes - yields a very tasty beef stew which I thicken with a little flour and water, if needed.
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27 users found this review helpful

Mike's Favorite Grilled Cheese

Reviewed: Aug. 23, 2009
Not everyone is raised learning how to cook. One thing I LOVE about this site is sharing the differences and regional varieties to things I've become accustomed to while growing up. My sons are in their early-mid 20's and never "grasped" what I tried to teach; except they both prefer making their own meals rather than having fast food - therefore I think this is a fantastic addition to AR family! Thanks for sharing this staple recipe - my boys sure appreciate it too!
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24 users found this review helpful

World's Best Lasagna

Reviewed: Sep. 4, 2007
This is a good basic start, however, I felt it calls for too much salt and sugar. I always add a pinch of sugar to neutralize the acid in tomato sauce, however, what I add is based on taste, and taste only. Some canned tomatoes and pastes have a sweeter taste than others, so I use taste as my only means for adding sugar. This recipe was salt heavy for me - I've never added salt to ricotta and won't. Real ricotta has such a smooth, delicate flavor; I can't imagine what salt might do to it. This is also very meaty. Though I prefer the blend of sausage/beef, I think it's a matter of personal preference. I also agree it needs more cheese, and we add different varities. This is a good, basic recipe - add & modify as you wish, it is a solid foundation.
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18 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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17 users found this review helpful

Southern-Style Chocolate Gravy

Reviewed: Aug. 15, 2010
My husband says this is the closest to what his grandmother in Kentucky used to make for them whrn they were kids... I did add a bit more cocoa - about 1/3 c rather than the 1/4 c. He wanted it with biscuits and that is what he got! He was in heaven.
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16 users found this review helpful

Green Punch

Reviewed: Nov. 4, 2003
I made this for my kids Halloween party, everyone thought it was great! we floated some black plastic spiders (frozen in ice cubes)and served the punch from a large cast-iron stock pot. What a huge hit! Thanks!
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15 users found this review helpful

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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11 users found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: Jun. 9, 2003
I thought it would be wonderful based on so many positive reviews -- as several others mentioned, I too, thought it was very salty and my chicken came out very dry (had to be grilled on low heat to avoid burning veggies and to cook chicken thoughly). Next time I may try less soy sauce and will cook the chicken and veggies seperately.
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8 users found this review helpful

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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7 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

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

Raw Vegetable Salad

Reviewed: Aug. 23, 2009
74 grams of fat per serving for a salad? I will not be making this again, sorry. If I'm going to be having all this fat, I'd rather eat a burger and fries.
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5 users found this review helpful

Creamy Potato Pork Chop Bake

Reviewed: Jun. 21, 2003
I thought this was ok, I think it would be better with ham or breakfast sausage instead of pork chops; also it was more suited for a breakfast or brunch dish, which I was not expecting. I will try it again next time with cooked sausage links.
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5 users found this review helpful

Molly's Mouthwatering Tzatziki Cucumber Sauce

Reviewed: Sep. 16, 2010
Made this as written and it was pretty good. I halved the recipe and used only one heaping teaspoon of mayo. It was good, but lacked the depth I was looking for, so I added the juice of 1/2 lemon and finely grated the peel - then added 1/4t. crushed seasoning called "Deliciously Dill" (dried mix of onion, dill, lemon peel, ginger, garlic, chives) and it was perfect. Thanks for the recipe! I was looking for something authentic and this is as close as I found. Not 100% on the mayo yet though, but we'll see after another night in the fridge.
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4 users found this review helpful

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