e_squared Recipe Reviews (Pg. 1) - Allrecipes.com (18452236)

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Crab Rangoon III

Reviewed: Mar. 4, 2007
These are great! Got many compliments saying they were the best crab wontons they'd ever had! Just a couple small changes...I used 2 cans of crab meat (1 fancy and 1 white), 2 packages of cream cheese, 1 clove of FRESH chopped garlic, way better than powder! and 2 cloves of shallot. I feel that sometimes it is hard to get green onions to chop very finely. Also...OLD BAY SEASONING-- goes good with any kind of seafood dish! As the other users suggested, use a little water on the wantons to get a good seal! Will make again and again!!
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Exquisite Pizza Sauce

Reviewed: Aug. 18, 2009
This sauce is excellent! I followed this recipe almost to the T; I omitted the anchovy paste (I did not have on hand) and reduced the amount of cayenne and red pepper by half...just because I know that as the sauce would sit, it might get too hot for my taste. Not only is the recipe tasty, it's easy. It's almost as easy opening a jar of sauce from my cupboard. A good thing about this recipe is that you can make it as sweet or as spicy as you want. I don't think that the honey was too much, but, I do prefer a sweeter sauce. Also, if you like to make your pizza dough from scratch, this recipe is good because it gives you a half hour to make it while your sauce ingredients marry. If you're looking for a easy, tasty pizza sauce, this is definitely it!
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Breakfast Pizza I

Reviewed: Dec. 5, 2010
Very good! I made only a couple *slight* changes: first, I took the advice of another reviewer and prebaked the crust for about 5 minutes before topping. My other changes was I added about 1/4 tsp. seasoned salt in lieu of salt and pepper and sauteed onions and red & green bell peppers for extra flavor and color. I agree that one can of crescent rolls may not be enough, but it worked. You do have to make sure that you seal the edges and raise up the edges enough or you will have leakage of the egg. I suggest lining your pizza pan with foil and spray with a little cooking spray so it won't stick.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Aug. 12, 2011
I gave the recipe as written 4 stars because of the previous reviewers changes, but the end result 5 stars! I feel that the extra flour and baking soda necessary. I however, I only reduced the salt by 1/4 tsp. I found this to be a good amount; any more may have been too much salt. I also added a 1/2 c. more of chocolate chips. I also upped the oven temp. to 350, and baked for the written 12 min. You can tell they are done when the edges are just starting to turn a light golden brown. With these additions, I also found it helpful to chill the dough for an hour before putting onto a parchment paper-lined cookie sheet. Another helpful tip is to flatten the balls of dough slightly because they don't flatten as well on their own. Overall, a very yummy cookie...chewy yet soft and fluffy!
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Slow Cooker Texas Pulled Pork

Reviewed: Nov. 7, 2011
I gave the recipe as is 4 stars, because I feel that you do, like other reviewer said, have to add more BBQ sauce than what the recipe calls for. I also think that taking the liquid that the pork cooks in out of the crock pot and putting onto the stove to reduce also is needed for those that like a more thick, sticky BBQ sauce. I find that adding a bit of tomato paste and simmering for about 20 minutes or more greatly improves the sauce. Also, I like to take an immersion blender and blend it until smooth. I then shred the pork, put it back into the crock pot, add half of the reduced sauce, and use the other half for topping. Yummy! The ingredients in the recipe do make a very yummy sauce!
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3 users found this review helpful

Italian Wedding Soup I

Reviewed: Mar. 17, 2012
I gave the original recipe 4 stars, as it's a pretty good base. But upon reading other reviews I decided to make a few additions. First, I made the meatballs separate and used half ground beef and half ground pork (1/4 of ea.). In addition to the other ingredients listed, I added dried oregano, salt and pepper to the meatballs. I also took the advice of other reviewers and cooked a 1/2 cup of orzo separately and added at the end. I also did 4 cups of chicken broth, and 2 cups of beef broth and used spinach in lieu of escarole because I couldn't find it at the grocery store. This is the process I used: First, I made the meatballs, then in a large pot, I sauteed 1/4 cup of onion, 1 clove of minced garlic, and the 1/3 c. carrot in olive oil. I then added and heated up the chicken and beef broths and added the 2 cups of chopped (fresh) spinach. Meanwhile I was cooking the orzo and when it was done, I added it to the mix along with the cooked meatballs. I then simmered altogether for 10 minutes then served with garlic bread! YUM!
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6 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jan. 3, 2013
Originally looking for a ham bone soup recipe, I came across this. I decided to try it because of the raving reviews, and they are all right! This is very yummy. Of course, after making it once as written, except with the addition of a ham bone leftover from Xmas dinner. I just added it to the potato/onion/celery mix and simmered for about 15 minutes. I decided to tweak it a bit. I agree with another reviewer that that is way too much black pepper. The second time I made it, I reduced it to 1/4 tsp. black pepper. I didn't use a ham bone the second time, but still had leftover ham (it is much better with the ham bone). I also added 1/2 tsp. dried basil and a dash of cayenne pepper. When I made the roux, the first time as written, it wasn't thick enough. I then remembered that it needs to come to a boil first to start to thicken. So the second time I made this, I let it come to a boil then immediately turned it down to medium-low for the written time, and it thickened up much better. This is now my new favorite potato soup! Very simple and yummy!!!
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Lime Chicken Soft Tacos

Reviewed: Jan. 11, 2013
As written, it was just ok. Very bland. I ended up having to doctor it a lot. I ended up adding some taco seasoning and A LOT more lime juice. It still wasn't enough so I added some honey, cumin and a little bit of cayenne. They ended up being really yummy, but not because of the original recipe. Too bad, because I really wanted to have a quick and easy taco recipe that wasn't the same old taco, but it ended up being just blah as written. I'd make them again, but only with the changes I made. As a side note, I made the "Cilantro Serrano Cream Sauce" on here to serve with the tacos, and that definitely helped too.
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Jan. 24, 2013
As written, this recipe is awesome. Although I do not care for hot wing sauce, I just used my favorite BBQ sauce instead. I have tried both frying them and baking. Obviously, frying is going to give a crispier texture that you expect from wings. Baking them works, but is not even close. I tried the whole spraying them with cooking spray, putting them on a rack up off the baking sheet, and they were just, meh. If you're contemplating frying vs. baking, follow the recipe, and fry them!
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Chocolate Chip Muffins IV

Reviewed: Jan. 28, 2013
Very yummy and moist! But I am biased :)
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Cinnamon Belgian Waffles

Reviewed: Jan. 30, 2013
I've had better homemade waffles, and I've had worse. They weren't as light and fluffy as I thought they were going to be. Kind of dense for a waffle. Also, I agree with other reviewers that you have to up the cinnamon. Also, the recipe says it makes 3 large waffles...it only made 2 for me, and that was pushing it...they both had gaps in them because I was trying to stretch the batter. Probably won't be making these again, sorry.
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Butterfinger Chunkies

Reviewed: Jun. 10, 2013
I have made these cookies as written, and would give them 4 stars. However, after reading through A LOT of reviews, I made these revisions: I used 2 whole eggs; I didn't see the point of wasting the egg yolks. I also used a 1 T sized cookie/ice cream scoop and it made exactly 3 dozen cookies. The only other change I made was adding 3/4 c. mini chocolate chips. I do think you have to add 1/4 extra flour. They come out chewy and moist. I agree with other reviewers - you do have to let them cool for a few minutes on the cookie sheet for easier transfer to cooling rack. I personally did not have a problem with them spreading too much, but I did notice that some of the larger chunks of candy did cause a few of the cookie edges to run (because it melts). To solve this problem, I chopped the candy pretty finely by using a food processor and pulsing til almost a crumb; or when they come out of the oven, just use the spatula to reform them into a circle while they are still hot. I find it doesn't matter too much if you refrigerate the dough beforehand or not, they don't spread out more/less. Some reviewers complained of being too sweet...it's got candy in it, what do you expect?! I have used both crunchy PB and creamy (I use Skippy Natural creamy w/ honey) with or without the addition of chopped peanuts, and both turn out fine. To keep them moist and chewy, place into an airtight container as soon as they are cool, or they will dry out - if they even last that long!
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Turkey-Lentil Chili

Reviewed: Oct. 19, 2013
Delicious! Like others, I made with pork sausage because that's what I had on hand. When I make it again, I will use turkey sausage. The only other thing I thought was missing was chili powder and cayenne. So I added a tablespoon and a dash of cayenne, because I like chili to be a little spicy. I also didn't have tomatoes, so I used a large can of crushed tomatoes. It worked out perfectly! This is a very hearty, filling, delicious version of chili! Loved it!!!
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