Erin Recipe Reviews (Pg. 4) - Allrecipes.com (18269013)

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Erin

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Chef John's Buttermilk Biscuits

Reviewed: Oct. 17, 2012
Great recipe! I forgot to put the butter in the freezer and these still turned out great - very light and flakey! Pretty simple to make up and they went great with Bill's Sausage Gravy from this site.
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Candied Carrots

Reviewed: Oct. 11, 2012
I was looking for a different way to prepare carrots and this seemed like something my kids would like. Unfortunately, after one bite, they were done. I tried to like them... they sounded delicious! But I just was not a fan of the brown sugar with the carrots. I probably won't be making this one again.
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Chocolate Syrup

Reviewed: Sep. 26, 2012
I was a Hershey's Syrup snob until I tried this recipe... THE BEST!! After reading some of the reviews, I was a little worried that this was going to have a dark chocolate taste... I cannot stand dark chocolate so I was thinking I would need to add more sugar if that was the case. That being said... if you like the original Hershey's Syrup, make this recipe EXACTLY as stated! I followed every ingredient and step of this recipe and it not only tasted like my favorite chocolate syrup, it was so much better! The true test for me was trying it in milk and that was what sold me! My husband and kids loved it too! Winner all around! This is also fantastic on ice cream. For as simple and cheap as it is to make (not to mention simple ingredients and no high fructose corn syrup) this is now my go-to chocolate syrup, so happy I found this recipe!
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Grilled Sausage with Potatoes and Green Beans

Reviewed: Sep. 26, 2012
Yum! I just made this for supper tonight - a very comforting meal that took very little time to prepare. The house smells wonderful! I used 2 pounds of potatoes and a can of green beans (drained), diced up my onion and then cut up the smoked sausage. I drizzled oil over top, added the salt and pepper and a few dollops of butter here and there. For a finishing touch, I sprinkled a tad of paprika over everything. I baked in a 9x13 pan in the oven (covered with foil) for 30 minutes and then removed the foil and baked another 30 minutes - perfect! I might leave out the water next time though, but the flavor really was outstanding! I love how easy it is to change up some of the ingredients to suit personal tastes. I will definitely be making this again!
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Dry Onion Soup Mix

Reviewed: Sep. 18, 2012
All I can say is WOW! If you like the name-brand onion soup mix out there, you are going to LOVE this recipe! I wouldn't even buy generic because I was picky and wanted the name-brand stuff. I decided to try this recipe because I'm tired of buying all of these mixes when I know I can make them better at home... which is this recipe! I used it for onion-roasted potatoes that usually calls for the packet of onion soup mix and not only did it taste so similar to what I was used to, it was actually even better! Because I'm not always a fan of the cooked dried onions, I ground this up in my coffee grinder so it was all a fine powder. I may do it this way from now on, it mixed a lot more evenly and the taste is outstanding. Thanks for a great recipe...I will never buy the name-brand mix again!
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Famous No Coffee Pumpkin Latte

Reviewed: Sep. 10, 2012
A good recipe! I made this two ways - one without the coffee as listed for my kids, and one with coffee for myself. I was really surprised my kids didn't like this - maybe if I had strained it first (they thought it was too pulpy). I'll also try the blender next time, as another reviewer suggested. Now for the coffee version - outstanding!!! Perfect drink for a cool fall day! I used 1/2 cup of brown sugar instead of the 1/4 cup of white (it wasn't too sweet at all, especially considering it was going to be mixed with coffee) and I also added a 1/2 teaspoon of pumpkin pie spice... but this was good without those additions too, it all comes down to personal taste. Then I added a cup of the pumpkin milk mixture to 1 cup of very strong coffee and topped with some whipped cream and a sprinkle of pumpkin pie spice... best pumpkin latte ever! I will definitely be making this again!
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Pumpkin Cookies V

Reviewed: Sep. 9, 2012
My first attempt at making pumpkin cookies and they were delicious!! I was a little nervous when I was scooping the dough onto the cookie sheets - it's not your typical cookie dough batter.... but they baked up beautifully! I used a medium-sized cookie scoop so the tops were smooth and the cookies were the perfect size. I followed the cookie recipe exactly as written and we loved them. As soon as the cookies came out of the oven, I pressed the tops of the cookies down with a spatula so they had more "flat" tops. Then I added an extra 1 cup of powdered sugar to the frosting (I like a thicker frosting rather than a glaze) and, using a small spoon, I scooped a dollop and swirled it around on the top. Because the frosting was still a touch warm, it spread a little and dried smooth over the cookie. I also tried freezing these cookies - they don't take long to defrost and they are just as tasty! Awesome recipe, thanks!! UPDATE 9/21/12 - In addition to the cinnamon, I added 1 teaspoon of pumpkin pie spice to the last batch I made and they were even BETTER! It really enhanced the pumpkin... I will make it this way from now on! I get about 5 to 5 1/2 dozen cookies from this recipe. Oh and DON'T skimp on the pumpkin! One 15 oz can is only equal to about 1 1/2 cups... it is definitely worth opening another can of pumpkin to get the extra 1/2 cup!
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Hamburger Steak with Onions and Gravy

Reviewed: Jul. 26, 2012
Great recipe! I was in a hamburger rut and needed a new and different recipe and this is it... such a cozy homestyle type of meal that doesn't take long to make and really makes a pound of hamburger go pretty far. The gravy was delicious! I took the advice of some reviewers and doubled it - I wish I had tripled or quadrupled it though, this gravy was so tasty over mashed potatoes! The only ingredient I left out was the sherry - we're just not fans, and I can't believe it could've tasted any better with it. This meat mixture I'm pretty sure would make great meatballs too for spaghetti... just a great combination of seasonings. Loved it!
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Mom's Ginger Snaps

Reviewed: Jul. 25, 2012
Best Ginger Snaps I've ever eaten! I always read a bunch of reviews before making a recipe and found the most common tip was to double the spices, so that's exactly what I did... these cookies are all about the spice, so I figured I couldn't go wrong there. These cookies are so delicious I've had to force myself to stop eating them!! I made the cookies smaller than the recipe called for so when I baked them 10 minutes, I think that was a tad long because they really hardened up. Next time I will bake them 6-8 minutes and then let them cool a bit on the cookie sheet. I also had no problem handling the dough - it was a little soft, but definitely workable to roll into a ball... the only thing I noticed is that when I rolled the tops in sugar, the sugar clumped a little - maybe because the dough was a little warmer and soft? I'm sure a little bit of time in the fridge would fix that. Just little tips for next time I make these, because there WILL be a next time!
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Mrs. Sigg's Snickerdoodles

Reviewed: Jul. 24, 2012
I am giving this recipe 5 stars, because it is just that - a 5-star recipe. Although I am not a huge fan of Snickerdoodles, these bake up exactly as the recipe says and they come out perfect! The dough is a bit sticky, but it was very workable to roll into balls and then roll into the cinnamon-sugar mixture. I also thought the cinnamon-sugar measurement was perfect for the amount of cookies I made, but a little extra doesn't hurt, I was down to the last little bit at the end! If you love Snickerdoodles, then you will love this recipe!
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Peanut Butter Chip Chocolate Cookies

Reviewed: Jul. 23, 2012
This is a 5-star cookie for sure!! I followed the recipe exactly as written except I used Reese's Pieces mini baking chips because that's what I had on hand - sooo good - these would be great for halloween cookies this way because of the colors! The chocolate flavor of this cookie, and the texture, are PERFECT! So many possibilties with this recipe as far as add-ins... looking forward to making this with the andes candies that another reviewer mentioned! Also, I baked some trays where I left the cookies in mounds and baked some where I pressed them down a bit. It didn't make too much difference, but if you prefer flatter cookies, then definitely press them down a little bit. Either way, they taste great!!! Also, I used a medium-sized cookie scoop and got exactly 3 dozen cookies from this recipe. IF there happen to be any cookies that don't get eaten up while they're still fresh (and yes, I know this is a big if!), crumble up what's left and freeze them... then mix into your favorite ice cream for a treat, it's delicious!! No good cookie should go to waste :-) UPDATE: I followed some of the reviewers' advice the 2nd time I made these and used 3/4 cup granulated sugar and 3/4 cup brown sugar - the cookies had an even better texture! To get a smooth look, I rolled them into balls first and then slightly flattened them before baking. I also used Andes mints for the second batch... a perfect mint/chocolate combination! Love this recipe.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 18, 2012
Warning - don't make these cookies unless you intend to double the batch!!! They're so good, you're going to wish you had more! These are absolutely the best chocolate chip cookies I've ever had. My husband came home from work, agreed with me on how great they were and said they were dangerous to have in the house!! The few cookies that made it to the next day were even better! I kept them in a tightly covered cookie jar and they have an even better texture than they did the day I baked them! Love Love LOVE this recipe, the ONLY one I will use from now on!!
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Pear Lime Gelatin

Reviewed: Jul. 17, 2012
Good! I followed the recipe, except I pureed the pears instead of mashing them... I figured my family would've been less likely to eat them with the smooth & chunky texture, so I made it all smooth. They called it green mousse :-) It's not a recipe I would make often, pretty rich, but definitely one to keep on hand for the holidays! Mine turned out a tad runny, but I think it's because I didn't let it set up long enough... supper was ready and I needed to get it on the table! Next time I make this, I'll give it more time in the fridge... still yummy though! If you want something to compare the flavor to, I thought it tasted very similar to key lime whipped yogurt!
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Sugar Cookie Icing

Reviewed: Jul. 15, 2012
The perfect icing for sugar cookies! It is easy to work with, dries beautiful & shiny, and best of all - it tastes DELICIOUS! The only change I make is to use vanilla instead, I'm not a fan of almond extract.
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Sloppy Joe Sandwiches

Reviewed: Jul. 15, 2012
Search no more for the perfect Sloppy Joe sandwich, this is it! I always have the ingredients for this on hand, so simple and my whole family agrees this recipe is the best! I followed the recipe exactly and it was a great balance of flavors...the Worcestershire sauce really adds great taste and depth of flavor!
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Grilled Cheese Sandwich

Reviewed: Jul. 15, 2012
Very classic, simple & delicious recipe... a great lunch, especially with some soup. I will sometimes add some leftover ham or turkey which takes it to a whole new level!
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Mountain Trail Mix

Reviewed: Jul. 15, 2012
Exactly what I was looking for, the ratios are perfect! I used roasted & salted cashews & almonds and dry roasted peanuts. I had a big bag of M&Ms so I just measured a heaping 1/4 cup of candy, which was a little more than the 1.69 ounces, but I won't complain about a little extra chocolate! I doubled the batch and can't stop munching on it! If you just want to make up a small batch of this, I recommend buying the nuts in bulk (much cheaper in the long run) and then freezing them. Each time you make up a batch, measure the frozen nuts and then mix in fresh raisins & M&Ms... the nuts will keep fresh for a long time this way! UPDATE 9/13/12: Made this recipe again today only switched the measurements for cashews and peanuts - I used 1/2 cup dry-roasted peanuts and 1/4 cup of cashews... a little more economical that way! And I used fall-colored M&Ms and put the mix in a jar - now it's not only a great snack, it's a pretty fall decoration on my countertop!
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Beer Bread I

Reviewed: Jul. 12, 2012
This bread is awesome! I followed the recipe except I added 1 cup Mexican Blend Shredded Cheese to the flour mixture before adding the beer and then let it raise for about 30 minutes while I was preheating the oven. I took the advice of another reviewer and brushed the top of the bread (1/2 way through and once again after baking) with melted butter and sprinkled with garlic salt. Also, I didn't have self-rising flour, so I used 3 cups all-purpose flour minus 2 Tablespoons then added 4 1/2 teaspoons Baking Powder & 1 1/2 teaspoons Salt. BEST BEER BREAD EVER! Just a note - the first time I made this, I took another reviewer's suggestion and added 1/3 cup sugar, but I found it was way too sweet for my taste... if you're a fan of sweeter breads like Hawaiian bread, then you'd probably like the 1/3 cup of sugar, but if you're not looking for something quite so sweet, definitely stick with the 3 Tablespoons listed in the recipe.
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Oat Bran Bread

Reviewed: Jul. 8, 2012
I wanted to give this recipe 5 stars because the taste was outstanding, but I'm only giving it 4 because I don't think the recipe calls for enough flour. The first time I made this, the dough was so sticky I had to add at least an extra 1/2 cup of flour just to be able to shape it into a loaf. The 2nd time I made this, I increased the flour to 3 cups and increased the yeast to 2 1/4 teaspoons (equal to one package). After increasing the flour/yeast, this bread was PERFECT!!! It rose really high - it's very light and fluffy! You cannot tell there's oat bran in this, love it! Also, I love that this recipe calls for honey instead of sugar... I will be making this recipe again and again!!
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Jamie's Sweet and Easy Corn on the Cob

Reviewed: Jul. 7, 2012
Outstanding! From now on, this is how I will be making corn on the cob... you can't taste the lemon juice or the sugar, but it adds a subtle sweetness and the corn doesn't get overcooked and chewy. Love it!
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