Erin Recipe Reviews (Pg. 1) - Allrecipes.com (18269013)

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Erin

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Fluffy French Toast

Reviewed: Dec. 10, 2011
Wow, LOVED this recipe! In reading a LOT of reviews last night, the common theme seemed to be to double the vanilla and the cinnamon so I did, and I also took another reviewer's suggestion and added a Tablespoon of brown sugar, along with the Tablespoon of white sugar. The results were PERFECT!! Just got done eating some for breakfast this morning and had to post a review right away, so good!!! UPDATE (5/30/12): This recipe is now a FAMILY FAVORITE! I use Texas Toast and found that if you triple this recipe, it will make 2 loaves (30 slices) total. I make it this way and then freeze all the slices that don't get eaten at breakfast... would you believe that these taste even BETTER after they've been frozen?? I just pop them in the toaster until they are heated through and they are PERFECT! A great tasty homemade quick breakfast... these are now a staple in our freezer! My kids love to eat these as french toast sticks. After I reheat them, I cut them into 4 or 5 strips and then they dip them in maple syrup. UPDATE (12/19/13): Just when I didn't think this recipe could get any better, I used Kirkland (Costco) brand Cinnamon bread... AMAZING!!!
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140 users found this review helpful
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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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57 users found this review helpful
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Best Spanish Rice

Reviewed: Oct. 20, 2011
I have tried many Spanish rice recipes, only to be continually disappointed. I was about ready to give up until I found this one! I have made it so many times! And, it heats up just as good for leftovers, a huge bonus! The liquid to rice ratio is absolutely PERFECT, don't mess with it! After lightly browning the rice, I add in the broth and salsa and sprinkle just a touch of salt. I stir it very lightly, just to blend and then bring it to a boil. Once it comes to a boil, turn the heat down to the LOWEST setting, cover and let cook for 15 minutes. Remove from the burner and let sit for another 10 minutes before uncovering. The rice turns out perfect EVERY time! UPDATE 5/15/13 - I still make this recipe all the time! Last time I made it, I only had beef broth handy so I used that in place of the chicken broth - then, feeling adventurous, I also added in 1 Tablespoon of taco seasoning and didn't add any salt... can I just say WOW! It was amazing, you should try it!
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20 users found this review helpful
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Home-Style Scalloped Potatoes

Reviewed: Mar. 22, 2012
These deserve more than a 5-star rating. I made them EXACTLY as the recipe stated and they were by far the BEST scalloped potates I have ever eaten! I thought the 5 cups of milk seemed like a lot, but I was wrong, it was perfect. If it helps, 6 cups of thinly sliced potatoes was about 2 pounds of peeled potatoes, that's what I went by and the consistency was perfect! The key is to let them set up for maybe 10 minutes or so after you take them out of the oven, the sauce thickens to perfection... I can't stop eating them!
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18 users found this review helpful
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Luscious Slush Punch

Reviewed: Jun. 23, 2012
This punch recipe is a definite winner! I made this for my daughters' birthday party this weekend and every last drop of punch was gone! I followed the advice of many other reviewers and added less sugar - I went with 1 1/2 cups and it was perfect. I poured the cooled mixture into two 1-gallon ziptop bags and froze them (this recipe makes 18 cups total so I poured 9 cups into each bag). The night before the party, I took one bag out to thaw in the refrigerator and the morning of the party, I took the 2nd bag out to thaw. The reviewer who gave the tip of using a potato masher to mix up the slush is a genius, worked like a charm! My only regret with this recipe is that I didn't double it, because now I'm out of punch! (And I'm pretty sure this would also be fantastic if you added some rum to it before freezing, and then after it's "slushy" just scoop some into a glass and top with lemon-lime soda...YUM!)
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15 users found this review helpful
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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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12 users found this review helpful

World's Best Lasagna

Reviewed: Nov. 8, 2011
I really wanted to love this recipe. It wasn't terrible, but I think I had my hopes up with all the rave reviews. I followed the recipe exactly, but it really was rather bland. I'm not a huge fan of sweet sausage, so I'm sure that was part of the reason I didn't like this... I also think it could've used more cheese. I was going to give this recipe 2 stars, but after it sat in the fridge, the leftovers were better the next day so I'm giving it 3 stars. Will I make this again? Probably not. Sad to say, I am still looking for the "world's best" lasagna recipe.
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9 users found this review helpful
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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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7 users found this review helpful
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Brown Sugar-Caramel Latte

Reviewed: Dec. 20, 2008
I LOVE LOVE LOVE this recipe! I've been looking for a recipe that would duplicate my favorite coffeehouse drink and this is it! It's a great drink hot or cold, I've tried it both ways. The only thing I changed was, if I drink it cold, I add a little bit more brown sugar and then blend in the blender with a few ice cubes. YUM! UPDATE 7/8/12: I make this recipe all the time... since I've been drinking it so often, I started using 2% milk in place of the half and half and I can't tell a taste difference, it's still delicious! I bet even Skim Milk would be good in this... can you believe I actually pass up my favorite coffee place now to come home and make this instead? I never would've thought that would happen! If you use Pioneer Woman's method of making cold-brewed iced coffee (No coffee maker required - I'm hooked!!) and keeping it in the fridge, this drink whips up in a snap... my new favorite! If you want the best iced coffee of your life, you need to try this recipe!
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7 users found this review helpful
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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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Chai Tea Mix

Reviewed: Jun. 7, 2012
Very delicious! It has a very distinct gingerbread taste, very yummy. A good drink to make around the holidays! I used all of the spices called for - even the nutmeg, allspice and white pepper... the only thing I changed was that I only added 1/2 teaspoon ground cardamom instead of the full teaspoon - after smelling how strong it was, I could only bring myself to add half! And I'm very glad I did, the flavor was perfect.
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6 users found this review helpful
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Chicken Stir-Fry

Reviewed: Jun. 7, 2012
This recipe is spectacular! It rivals one of my favorite dishes at a local Chinese restaurant... in fact, I think I may like it even better. I omit the celery since I don't usually have it in my fridge and I don't miss it in the recipe. I also use chicken broth instead of the bouillion granules & water... again, just what I have on hand. Also, I dice the onion up instead of cutting it into wedges and I use frozen broccoli florets instead of fresh because I always have a bag of broccoli in my freezer. (I have used both fresh & frozen broccoli and have not been able to tell a difference in taste or texture). Minor changes that don't really affect the taste, just suited to our preferences. I have been making this dish for several years, it is a family favorite for sure! Even my two little picky eaters love this dish!
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6 users found this review helpful
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Downeast Maine Pumpkin Bread

Reviewed: May 3, 2012
Definitely a 5-star recipe... delicious!! I followed the recipe exactly and they came out perfect! The only thing I did differently was bake them in 2 9x5 pans instead of the 3 7x3 pans since I don't own any pans that size. The baking time was longer - about 75-80 minutes and the loaves were done. And they truly are more moist and flavorful if you can restrain yourself long enough to let them sit for a day or so before cutting into them - trust me, it's difficult!! But so worth it. We ate one loaf up right away and I put the other one in the freezer for another day. Love this recipe! I think these would also be fantastic baked in mini loaf pans and given as gifts during the holidays! UPDATE 5/9/12: Took another reviewer's suggestion and used mashed bananas (about 4 medium) in place of the can of pumpkin and left all the other ingredients the same. Best banana bread EVER!
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6 users found this review helpful

Strawberry-Banana Smoothie

Reviewed: Mar. 25, 2011
Only giving it 4 stars because I used real milk instead. Very tasty! Not sure if I will put as much orange juice in it the next time, but still a great smoothie recipe. I love that honey is used instead of sugar!
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6 users found this review helpful
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Best Bread Machine Bread

Reviewed: Nov. 24, 2008
I usually make the white bread recipe that came with my bread machine, but it's so dense and very salty tasting. I decided to give this recipe a try and it was soooo good! It really was light and fluffy and I couldn't taste the salt. I also was worried about going against my breadmaker's instructions, but it turned out perfect. I'm excited to make it again, but next time I will just make up the dough in the machine and then bake it in the oven so it's a nicer size loaf. Thanks for the great recipe!!
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6 users found this review helpful
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Hot Spiced Tea for the Holidays

Reviewed: Sep. 12, 2013
This tea is delicious - it has become a family favorite! Very similar to the spiced tea (or Russian Tea) mix, only it uses better ingredients. Just a quick tip for brewing the tea - I brew mine for 15 minutes (perfection) and add just a pinch of baking soda to the hot water, which takes out any bitterness in the tea. Try drinking this over ice as well - equally delicious!! Thank you Carmen for submitting such a wonderful recipe!
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5 users found this review helpful
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Low Fat Buttermilk Ranch Dressing

Reviewed: Dec. 19, 2012
Love this dressing - it will be replacing the bottled stuff I normally buy! So easy to put together and it is delicious! The only things I did differently were to omit the chives since I never have them on hand, and I used dried dill and dried parsley (just use 1/3 of the amount called for though, dried spices are more potent). I thought the consistency of this dressing was perfect, even if you're using it for a dip... but if you want something a little thicker (or thinner), then I recommend mixing up the sour cream, mayo & spices first and THEN adding buttermilk until it reaches the consistency you're looking for. Great recipe - thanks! UPDATE 2/14/14: I make this recipe WEEKLY... I don't even remember what the bottled stuff used to taste like and I wouldn't have it any other way. I now mix up all of the dried spices (multiplied) and store them in a mason jar in my cupboard. When I go to make dressing, I just measure out the needed amount and mix with the mayo and sour cream. I also never have buttermilk on hand anymore, so I just use lemon juice and milk instead. Use 1 Tablespoon of lemon juice for every cup of milk you use and you won't miss the buttermilk at all! My husband doesn't even like ranch dressing, but he loves this recipe!
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5 users found this review helpful
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Cinnamon-Topped Rhubarb Muffins

Reviewed: May 3, 2012
These muffins are the perfect balance of tart & sweet... love them! I didn't have fresh rhubarb, so I took a chance on frozen. The bag of frozen rhubarb I bought had large chunks, so I defrosted the rhubarb and tried to chop it as best I could, draining the puddle of juice that came out. I was worried they'd be dry as a result, but they were super moist! If I use frozen again, I'm thinking maybe I could chop them frozen in the blender first as it is NOT easy chopping defrosted watery rhubarb. Bottom line: these muffins are AMAZING, even if all you have is frozen rhubarb. I followed the recipe and was very happy to find out that the cinnamon sugar topping topped 24 muffins exactly! Many recipes seem to overdo the topping and I end up with a lot extra, but not this one - no waste here! Thanks for a great recipe!!
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5 users found this review helpful
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Banana Crumb Muffins

Reviewed: Dec. 8, 2011
I was looking for something different to make with bananas instead of the same old banana bread... these are SO MUCH BETTER! Everyone in my family loved them, they did not last long. I followed the recipe exactly and they turned out perfect!
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5 users found this review helpful

Smooth Sweet Tea

Reviewed: Jun. 7, 2011
Love this recipe! I add in 1/4 cup of lemon juice at the end and it's PERFECTION... way better than the bottled high fructose corn syrup iced teas. So easy, too! UPDATE 2/7/13 - If you love this sweet tea, then you absolutely have to try it with green tea! Just made it this way today (including the 1/4 cup lemon juice) and it tastes so similar to those bottled citrus green tea drinks. YUM!!!
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5 users found this review helpful

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