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

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Corn Chowder I

Reviewed: Jun. 9, 2003
Wonderful recipe! Easy to make, thick and rich. I added a pound of frozen corn and a few more potatoes, used red potatoes and left the skin on them. Will definitely make this again! Thank you.
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3 users found this review helpful

Mexican Rice II

Reviewed: Jun. 5, 2003
This was wonderful! Easy and tasty! Made as side dish to the Enchilada Casserole II - Will absolutely make this again. THANKS!
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1 user found this review helpful

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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1 user 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

Baked Beans II

Reviewed: Jul. 1, 2003
Awesome recipe, fast and easy! Made these for family get together and they were literally inhaled by everyone! My husband loved the smell of these while they were baking, too. This is my new recipe for baked beans!
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1 user 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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8 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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74 users 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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0 users found this review helpful

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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344 users found this review helpful

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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0 users found this review helpful

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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1 user found this review helpful

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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1 user 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

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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4 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Aug. 22, 2009
My family LOVED these! Normally, I like to try the recipes as written, however I was running short on time, so I parboiled my sliced potaoes to reduce the oven time. I also salt/peppered between layers or potatoes and threw in a decent amount of garlic powder and a few red pepper flakes. I also recommend using a mix of cheese as regular cheddar can be somewhat oily. I used about 3/4c of colby jack and 2c cheddar (I had increased serving size to 8). Also, I stirred the sauce down into the layers to make sure the potatoes on the bottom were covered. Overall, very easy and tasty. Thanks for this recipe - it's a keeper for me!
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4 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Aug. 23, 2009
Wow, very tasty! Mine was not overly thick, which concerned me a bit initially, but the taste is sure there! I did make some modifications however; but I never would have thought to make a separate roux for this soup, hence the 5 stars. First off, I used about 4c chicken stock I had on hand instead of water. I added a generous teaspoon of Lawrys's mixed/seasoned pepper, another of Jane's Crazy Mixed up salt and one of Garlic salt (not quite so generous). I also added more onion and celery, as well as two good sized carrots, shredded with a microplain shredder (shorter, chunkier shreds). I only had three large sized red potatoes and used them with skins on. I also used 2% milk. Living at high altitude, the cook time was longer, but worth it! This is definitely a keeper, thanks so much!
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3 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

Cornbread Casserole

Reviewed: Nov. 10, 2003
This turned out very well. I made it to go with the "Awesome Slow Cooker Pot Roast" recipe and it was a nice compliment. Will make again, perhaps at Thanksgiving. Thanks!
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1 user found this review helpful

Run For The Roses Pie III

Reviewed: Sep. 4, 2007
This is a great recipe - I made it for my inlaws over the Holidays and they loved it. I also used more Bourbon and Vanilla. This is a super easy dessert that tastes like it took forever - a keeper for us.
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1 user 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

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