erikausaf Recipe Reviews (Pg. 1) - Allrecipes.com (18124420)

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Angel Hair with Feta and Sun-Dried Tomatoes

Reviewed: Sep. 16, 2011
LOVED it. Was a "little" dry but since I made a 1 serving portion of it, I may have been a little off in the oil estimation. I ended up tossing some margerine on it and it was delicious. Will definitely be making this again...
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Basil Butter

Reviewed: Sep. 16, 2011
LOVE this on grilled corn on the cob. I didn't use pepper...I think I just forgot about it. But I have used garlic salt, garlic powder, fresh chopped garlic, etc. They are all delicious. I've always used the windowsill basil...just LOVE it.
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Garlic Corn on the Cob

Reviewed: May 14, 2011
The (fresh) garlic smelled AMAZING coming off the grill but we couldn't really taste it. Either way I would make this again.
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Grilled Corn on the Cob

Reviewed: May 14, 2011
I had several ears of corn so I did it both this way AND the way the other comments suggest with leaving the husks on. I soaked all corn, husked half and wrapped in foil with butter, and the other half I just placed directly on the charcoal grill. Aside from the mess of husking the super hot flaky husks, no one could actually taste a difference. I would suggest to do which ever method sounds easiest to you. p.s. if you change the ENTIRE recipe, why rate this one? That's like me rating this one but discussing how I make fried rice...
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jan. 25, 2011
I have a smaller crockpot so I used a tenderloin that was just over 1lb and halved the liquid ingredients. I was worried that it would be way too soupy but then I ended up getting sidetracked in the evening and totally forgetting about the roast. So when I got home late that night, I put the entire thing in the fridge. It smelled really strong (spicy) so I didn't have high hopes for it. Today I took it out of the crockpot and set it on the cutting board to prepare it for lunchboxes tomorrow. I stuck the fork in and attempted to cut it in half...it crumbled. So then I could resist and I quickly boiled up some red potatoes. Mashed them slightly with a touch of butter and milk and tried a little pot roast with just a ladel of the juice from the crockpot...delicious. I have never had such a tender roast. Thanks. I will definitely use this and share this with others!
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Sugar Cookie Frosting

Reviewed: Nov. 17, 2010
Delicious! I bought one of those 24 packs of pre-everythinged sugar cookies for me and my 3 year old to have for a snack tonight. She got to put them on the pan (the only step in baking) which I looked for a recipe. Since there were 24 little cookies, I quartered the recipe and used butter. 2TBsp of butter softened, 1 cup of powered sugar, 1/4 tsp of Vanilla and about a TBSP and a half of milk. Mixed it in a little bowl for about a minute and just a minute or two later, we are now happily eating out late night snack. Great easy recipe. This is the same one my mom makes...I just needed the specifics on it.
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Loosemeat Sandwiches III

Reviewed: Aug. 21, 2010
Delicious and Easy. Was suprised by how easy they were. Will make them again. Although the broth additions sounded interesting, I like to make and rate recipes the way they are written the first time and this was exactly how they taste from Tastees in Sioux City.
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Stacey's Hamburger Seasoning

Reviewed: Apr. 6, 2010
I added half of a small onion that I diced really small. I added them all to the meat and formed patties which we cooked out on the grill. DELICIOUS. i am not an onion fan but my family loves them so I chopped them up super super small. I could taste them and it was amazing but didn't have the texture that I dislike with onion. These were probably the best burgers I have have ever had. Not sure what in the seasoning stood out but I will defnitely be making this many times this summer.
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Gobble Up Granola Snacks

Reviewed: Apr. 11, 2009
Very good. I followed others advice and upped the "stuff" to 2/3 cup. For the syrup, I used probably 1/6 cup of honey (all I had) and then topped it off to 2/3 with the syrup. I wasn't really sure about the "just to a boil"...the more I stirred, the less it boiled so I ended up letting it simmer for a minute or two trying to decide if that was "boiling". I used another person's advice to just stir stir stir once I put it in the dry stuff. When I thought it was thoroughly mixed, I stirred some more. Finally I dumped it all in the pan and used the back of my Pampered Chef scraper (spoonula) to push it all down. Then I put it in the fridge for about 10 minutes (I had stirred it well enough that it wasn't that hot to begin with) and it is not crumbly at all! It is like a real granola bar but with the fun of a rice crispy treat. This was great and will be made many more times.
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Divine Hard-Boiled Eggs

Reviewed: Apr. 10, 2009
Eggs turn out perfectly. This is the method that I always use. FYI: the ease of peeling an egg depends on how old it is. When a chicken lays an egg there is no air in it. As it cools (from body temp) an air pocket forms inside. For some reason, the older the egg, the larger the air pocket. They recomend that if you have 2 dozen eggs for easter to boil the older dozen and use the newer dozen for other egg related recipes. Keep in mind also, that the shelf life of a hard boiled egg is lower...you can only keep them for about a week due to the protective covering being removed when you boil them. However, unboiled eggs are good for 4-6 weeks in the fridge. Hope this helps with some of the "too hard to peel" reviews:).
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Classic Macaroni Salad

Reviewed: Mar. 27, 2009
Excellent. I made the sauce exactly as the recipe states. Added a few heaping spoonfuls of sweet relish, added a lb box of macaroni and celery. I used a few spoonfuls of dried onion flakes also and added it to the sauce in the bowl while I waited for the macaroni to heat up.
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Becca's Taco Soup

Reviewed: Nov. 19, 2008
Shockingly good. My dad has been pushing me for awhile to find a tco soup recipe. But I don't like onions or corn in soup so I have been hesitant. I made this tonight using two cups of tomatoe juice and two cups (1 can) of beef broth. I also added a few TBSP of Southwestern Seasoning. We served it by plopping some light sour cream in it, some Mexican blend shredded cheese, stirring it then crunching up a handful of tostitoes. I was shocked by how good it was. Everyone was. I also made cornbread muffins which were perfect to soak up some extra sauce with. It was thin...but that's how I like my soup. I cut the onions big so I could pick them out and then I just ate the corn in it...it was too good to pick out. Great suprise recipe. Thanks Becca...
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Restaurant-Style Zuppa Toscana

Reviewed: Jul. 24, 2005
I have made this soup dozens of times and have experimented with variations each time. Someone once told me to use dry ranch dressing mix instead of the cream to cut down on a lot of the calories. It sounds bizarre but had very little taste difference and might even be preferred! I add two packages to the soup as a substitute for the cream. If I want it a little thicker, I just make a cornstarch/water thickening and slowly add that to it as well. Another variation is to use califlower instead of potatoes if you are on a low-carb diet. I prefer potatoes but friends have said that they actually like the califlower better! The last tip is to use real bacon pieces. Not the dried kind but the moist "real" bacon kind that is sold right next to it in the salad stuff isle. Cuts down on ALOT of fat, messy hands and time. I throw in an entire bottle of the stuff. I also can never get my hands on kale. I substitute spinach...do you think cabbage is better? I had never thought of using that. I use the spinach that is sold in bags next to the bagged salad.
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