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

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EKERR19

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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

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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Baked Ziti I

Reviewed: Sep. 23, 2007
I made this for my son's varsity football team - the only two things I did differently was adding a layer of ricotta (a very thin layer) over the sour cream and dash it with parsley; and mixing the cooked pasta with some of the sauce before layering. I was skeptical about the sour cream too, but decided to give it a try and I'm glad I did. I really liked the taste - and the boys inhaled both pans. My husband is a big fan of baked Ziti, and he said this was one of the best recipes I've made.
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3 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

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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23 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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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

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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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

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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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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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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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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3 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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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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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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Chili Dog Casserole I

Reviewed: Aug. 14, 2010
I made this for my son and my husband last night. They both loved it. I halved the recipe and used an 8x8 pan - still needed a 15oz can of chili. Mine was not soggy at all - I sliced the hotdog rolls on a slight diagonal and layed them in the bottom of the pan. I then put a scant 1/2 c. colby jack shredded cheese mixture over the bread. I used good quality Hebrew National all beef hotdogs and Denison chili. Will add this to my "family favorites" list - thanks so much!
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Photo by EKERR19

Dressing for Potato Salad

Reviewed: Aug. 25, 2010
Excellent! I can't thank you enough for sharing. This is my new "go to" recipe for any type of potato, macaroni or pasta salad. I added a the onion, which are listed as optional - I also added a seasoned pepper blend and a little dried dill and chives. Other than that, I kept it as written and my family just loved it.
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Sweet Restaurant Slaw

Reviewed: Aug. 29, 2010
Word is in! According to my family, this is THE best coleslaw ever! After reading reviews, I knew I wanted to stick to the basic recipe and give it a shot. In the end, I only made a couple minor changes so it would be more like KFC's (which my family loves). I chopped my bag of 16oz. coleslaw mix into smaller chunks like KFC. I added one shredded carrot because my mix was a little lite on the carrots. Inadvertantely used only 2T of vegetable oil - and it was fine - and used celery seed instead of poppy because that's what I had and it seems to fit better. I also used a tablespoon of Apple Cider Vinegar in addition to the regular. According to my family, this coleslaw is "the bomb dot com" so I had to taste it - and it's the first time I ever really liked Coleslaw. It's a bit sweet for my taste, but the family says it's supposed to be. Thank you so much for posting this family favorite recipe!!!
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Golden Potato Soup

Reviewed: Sep. 1, 2010
I made this last night - we really liked it. I have searched far and wide for a good restaurant quality soup that uses no canned soup or instant potatoes. This comes really close. I used vegetable bouillon because I don't like a "chicken" taste in my potato soup. I also sauteed my onion, mis-read the recipe and thought it called for shredded carrots, so I accidentally added one to this, and sauteed with the onion and celery. I didn't have ham so used 1/2lb of bacon cut into pieces and saved some of the bacon grease for the saute. Instead of using flour, I took my immersion blender and blended some of the soup before adding the cheese and bacon. This step thickened the soup nicely, while still leaving some chunks of potato. I will make this again - no doubt. Thanks for posting it!
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