Erika Recipe Reviews (Pg. 1) - Allrecipes.com (1632767)

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Big Soft Ginger Cookies

Reviewed: Aug. 22, 2004
This is a great cookie. I cant wait to make them during the holidays (although they are great any time of year). I used 1/2 cup of light brown sugar and 1/2 a cup of white sugar, and I used unsalted butter in place of the margarine. Instead of the cinnamon and cloves I used 1 tsp of apple pie spice (that is what I had on hand). These cookies taste even better the next day.
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Spanish Rice II

Reviewed: Nov. 1, 2004
This rice is great! I used 1 cup of salsa in place of the tomatoes because that is what I had on hand. I also added a packet of goya sazon to the water. Also I sauteed some cumin and the chili powder with the rice, peppers, and onions for the last 2 minutes. I will be making this all the time!
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1 user found this review helpful

Shrimp Scampi Bake

Reviewed: Mar. 4, 2010
The best shrimp scampi ever! I did modify the recipe but not by much. I only used 1/2 cup butter which was still an entire stick and I added a drizzle of olive oil and good splash of good quality dry white wine (probably a 1/4 cup). I was tad apprehensive about using the mustard but I figured all these excellent reviews can't be wrong, and I went ahead and used it. You can not even tell there is mustard in the dish but it does add great flavor. I like my scampi with sun dried tomatoes and artichoke hearts so I added about a half cup of each. I love how you can just put this in the oven while your pasta is cooking. My family loved this dish, even my 2 year old daughter.
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3 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 26, 2010
I will never make stuffing any other way ever again! It tasted just like it came out of the bird! I used 1 1/2 packages of peperidge farm stuffing (not the cubed kind) and a tad more than half of a 32 oz box of turkey stock. Because I used packaged stuffing I skipped the salt completely. I used fresh sage, thyme, and parsley for my herbs. Everything else I kept the same. I do not recommend skipping the eggs they definitely made a difference. Everyone thinking of trying this recipe must try it. I do agree with everyone else that 4 1/2 cups of stock is too much.
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12 users found this review helpful

Wisconsin Bratwurst

Reviewed: Sep. 15, 2004
I just love these!! I used Kayem fresh Original Boston Brats (which you can get here in New England)-they are the best! I only use 5 brats as there are only 2 of us. I saute a large sweet onion (cut into wedges) in 3-4 tbls of butter till just golden, then add 2 cans of beer and transfer this to my crockpot. I put in the brats and simmer for 2-3 hours on low ( I DO NOT POKE HOLES IN THEM)! Then we grill them in our kettle grill till they are browned this takes about 5-7 minutes (charcoal-medium to high heat) be prepared for flare-ups they must constantly be moved so they don't burn. You can also make a fresh beer and onion holding bath to put them in after they have been grilled. I serve them on sub rolls with dijon mustard and onions from the fresh holding bath. I am making these this Sunday for the Pats game.
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Easy Spinach Lasagna with White Sauce

Reviewed: Jan. 7, 2009
Excellent lasagna! I made two packets of the knorr alfredo sauce mix (the kind that you add your own milk) and that was plenty of sauce for this lasagna. I do not like jarred alfredo sauce at all and the packets worked great. I also added a couple cloves of sauteed garlic to the mushrooms, used a small pack of already shredded carrots, and I also added a 4oz jar of roasted red peppers which I diced. For the spinach and cheese mixture I added some ground nutmeg and little black pepper.
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5 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Aug. 10, 2006
Absolutely fabulous!! I made this recipe exactly as written with one exception. I added a 1/2 cup of sweet baby peas. I used half a box of linguini but next time I'm using a 9 oz package of fresh linguini. I also grated some fresh parm on to each dish. Yummo! This dish is a must try!!
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Easy Swedish Pancakes

Reviewed: Mar. 25, 2007
These were wonderful!! They reminded me of the Finnish pancakes my family used to make when I was a child. The batter is perfect as is and does not need extra flour. I cooked mine on my stove top in an 8" small non stick frying pan over medium heat and it made about 12 perfectly round pancakes. I then stacked them with layers of wax paper in between each one till they were ready to serve. Also 1 minute to a minute and 30 seconds per side was all they needed. I spead raspberry preserves on some of mine and then rolled them up, and they were soooo tasy!! I highly recomend this pancake recipe.
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2 users found this review helpful

Chole Saag

Reviewed: Aug. 31, 2009
Great dish!! The only think I added that it did not call for was a 1/2 tsp (give or take) of garam masala. Also, I only used 5 oz of fat free greek yogurt. Fabulous dish to make for an Indian themed dinner.
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7 users found this review helpful

Honey Mustard Dressing II

Reviewed: Feb. 23, 2008
This dressing is excellent! I have actually been making honey mustard like this for years but my version did not include lemon. The lemon must be the secret ingredient that mine was missing. I doubled this recipe and used low fat mayo and it came out great. You can experiment with all types of mustard to make this a bit more sharp.
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Smoked Paprika Goulash for the Slow Cooker

Reviewed: Dec. 15, 2009
This was an awesome dish! I only used 2 lbs of beef stew meat and cut the salt down to less than 1 tsp, 2 tsp is way too much. In place of the water I used low sodium beef broth which was even more of reason to keep the salt to a minimum. One large vidalia onion was plenty of onion for this dish. My last modification was that I used sweet Hungarian paprika in place of the smoked as my store was fresh out of smoked paprika. I always use sweet Hungarian paprika in all my goulashes and paprikash type dishes anyway, although I would love to try this with the smoked next time. I served this over egg noodles with a spoon full of sour cream on each dish. I used a large saute pan and was able to brown all my paprika covered meat at the same time, however I only used 2 lbs so that is probably why. Do try this, it is great!!
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13 users found this review helpful

Chicken Enchiladas II

Reviewed: Aug. 12, 2008
These enchiladas are amazing!! I of course doctored up the recipe to suit my taste a bit more. I put 2 large chicken breasts in my slow cooker and added some chopped canned jalapeños, 1.5 Tbls of Taco Seasoning I (that recipe is also on this site) and then I added a can of cream of chicken and simmered for about 4-5hours on low. When the chicken was done I removed it from the slow cooker and shredded it, left the sauce in the slow cooker and stirred in the 1/2 cup sour cream and green onion (which I did not saute). I did everything else from here on as the recipe instructed and baked it in my oven on 350 for about 40 mins. Also, try looking for Manny's cafe style tortillas which are made with corn flour (they are a cross between a flour tortilla and a corn tortilla). They held up great in this recipe! This is a must try recipe and would be perfect to serve to guests for a Mexican themed evening.
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4 users found this review helpful

Crab and Cheese Spread

Reviewed: Dec. 7, 2008
I really enjoyed this recipe. I just noticed now that you are supposed to put the cocktail sauce on top of the spread. Well, I mixed it right in with everything else and it turned out great. I suggest mixing all the ingredients except the crab (which I fold in at the end) with an electric hand mixer, it gives a nice whipped texture.
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17 users found this review helpful

Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Aug. 15, 2004
This cookie recipe is exactly what I was looking for! They are soooo good! I read the reviews before making them and per one reviewers suggestion I added a small box of pudding (I only had cheesecake flavor but you can't even taste it), also i chilled the dough in the freezer for a 1/2 hour before spooning onto the cookie sheet. The result was chewy moist wonderful cookies. I made my cookies big I guess because I only got 2 1/2 dozen not the 5 dozen the recipe calls for.
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Calico Squash Casserole

Reviewed: Aug. 18, 2009
best squash recipe on the planet!!! I've made it as written and with some minor substitutions based on what I had on hand and both ways came out excellent! I made this last night and used sour cream instead of mayo, I also used one sleeve of crushed ritz which did not make two cups (more like 1 1/2 give or take) so I made up the remaining 1/2 cup with equal amounts of panko and Parmesan cheese. I used 2 diced roasted red peppers in place of the pimentos as I happened to have a jar in the house. I also used chopped fresh sage and thyme which gave an awesome flavor. My final modification was to use less butter, I cut it down to 4 Tbls and that was plenty. Oh and be sure to use the water chestnuts as they make the dish. Try this dish you will love it!!!
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3 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jul. 25, 2004
These are the best muffins ever! I had plenty of fresh blueberries on hand from blueberry picking this afternoon, so I decided to make these. The only thing I added was a teaspoon of vanilla extract to the batter and I used equal parts light brown, dark brown and white sugar for the topping mixture. There is way too much crumb topping mixture but that is ok, I will just make more muffins tomorrow. This will be the muffin batter I use from now on for all my muffins!
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Chicken Salad Al La Barbara

Reviewed: Aug. 15, 2004
What a great chicken salad. I made a few changes due to my own preferences. I skipped the oranges, and the pasta, instead of adding the Tbls of sugar I added 2 Tbls of the pineapple juice. I used 1/2 cup of mayo and 1/2 cup of miracle whip added a few green onions, cut down the celery to 2 stalks, and grilled four chicken breasts. I served the chicken salad in warm soft pitas. I know I changed mine alot but this recipe gave me the foundation for what I was looking for.
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29 users found this review helpful

Pinwheel Meatloaf

Reviewed: Sep. 28, 2004
I really enjoyed this meatloaf. I used a 1/2 of an onion soup packet in the meat mixture and left out the salt. I also added more worcestershire sauce (about 1 tbls) and I added a little ketchup (about 1/4 cup). I did not add an egg to the spinach and mushrooms because I only had 1 egg and I put that egg in the meat, I doubt that it even made a difference the end result still held together just fine. As noted by a previous review this does work well cooked on sheet pan so it does not swim in greece. I also added kethcup and worcestershire to the top of the loaf and that kept the top from drying out. Tasty and pretty!
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3 users found this review helpful

New England Bean Dip

Reviewed: Sep. 28, 2004
I grew up eating this dip it is one of my favorite dips. I have always known it as Boston Bean Dip but this is pretty much the same. The recipe I use calls for fresh garlic (2 small cloves) minced, and no horseradish but the next time I make it I will add some horseradish because it sounds good. I love this dip served with triscuits. So easy to make yourself no need to buy it at the deli.
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9 users found this review helpful

Garlic Croutons

Reviewed: Oct. 15, 2004
I was not a big fan of croutons until now. I made mine with sesame wheat bread, and 1 tbls of unsalted butter 3 tbls of olive oil, a clove of garlic , a little bit of parsley (for color), and fresh ground black pepper and just a dash of kosher salt. I brushed the oil and butter onto the bread cubes that way there I got the garlic flavor but not all the minced pieces which could burn in the oven and produce that burnt garlic flavor.Also I shook the baking sheet a few times and I broiled mine the last 2 minutes (give or take). Well they sure are great and very rustic!
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3 users found this review helpful

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