Erin Recipe Reviews (Pg. 1) - Allrecipes.com (18580105)

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Soft Oatmeal Cookies

Reviewed: Sep. 12, 2013
I followed the recipe exactly but did not do the addition sugar on a fork. I also divided the batter and added raisins and chocolate chips. I was unsure of these at first. I never made oatmeal cookies and chocolate chip are always my go-to. Any c.c. cookie lover knows that c.c. cookies are best right out of the oven...well...I tried one of these oatmeal cookies out of the oven and thought it was bland and flavorless. I let them cool on a wire rack and tried one a few hours later.....still bland, still flavorless and this time...HARD. I figured it's a cookie and my kids will enjoy them for school so I packed them up in a AIR TIGHT tupperware container and called it a day. I gave them each one in their lunch the next day and they were raving about them inquiring how on earth I made them. Puzzled, I told them it was easy and that they could actually make them by themselves (they are 6 and 8) and spouted off the ingredients since it was that easy and simple to recall them. I then went to the pantry and tried one and oh my goodness...these cookies are AMAZING!! They softened right up in the container and the cinnamon and other flavors just brewed so nicely over night. My kids love all kinds of chocolate but they both prefer the raisins in this oatmeal cookie. I will be making these again soon and may add some M&Ms, peanuts, cranberries or whatever else tickles my fancy. Thanks so much!!
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Peanut Butter Cup Ice Cream

Reviewed: Jan. 27, 2013
I modified this based on the reviews and substituted ingredients for what I had on hand. I replaced the whole milk for skim, and as I did not have any condensed milk I used cream/sugar as suggested by another. I also halved the PB. So my ingredients were as follows: 3 eggs, 1c skim milk, 1/2c PB, 3/4 sugar, 1.5c half and half cream, 2 tsp vanilla. It was perfect.
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Stuffed Green Peppers I

Reviewed: Oct. 2, 2012
I love this recipe! I've always used ground turkey in place of ground beef to make it healthier. I've also cut down a lot on the cheese and tomato soup as well for the same reason. I also followed other advice in layering some soup/cheese at the bottom, middle and top. l I also like to use red peppers and spice (oregano, basil and italian seasoning). I was skeptical about the soup at first but given this recipes ratings I thought I would try and it and I'm so glad I did!
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3 users found this review helpful

Creamy Potato Leek Soup II

Reviewed: Jul. 25, 2012
I made this today and have mixed feelings on it. I did change a few things to make it healthier (milk instead of cream, and 1/2 the amount of bacon). I only used 4 medium sized russet potatoes and even now I wonder if that was too many. After making it I felt it lacked something and was a little too thick for my liking, especially considering I wanted to let it simmer longer and there was barely any liquid left. I added another 1cup of skim milk and got the consistency I wanted. I didn't mind the flavour but my husband thought it was a bit bland. I added a dash of marjarom and about 1/2 tsp of thyme as well as some sea salt and pepper to taste and let it simmer for an hour. This made the soup have a wonderful flavour and a great consistency!
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2 users found this review helpful

Shredded Brussels Sprouts

Reviewed: Jul. 10, 2012
Love this! Its a great way to eat brussel sprouts! I don't have any pine nuts on hand so I omitted those. I also used the bacon drippings only - no butter and a bit of chicken broth so they cooked without getting crispy and remained healthier than the butter method. I also used minced onion and garlic but only because I didn't have any green onion. I would love to try it with the green onion though!
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Moroccan-Style Stuffed Acorn Squash

Reviewed: Jul. 10, 2012
Amazing! I did end up freestyling and used celery, carrots, red pepper and zucchini. No beans and no brown sugar - I used dark maple syrup instead. I will be making this often! Thank you!
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1 user found this review helpful

Acorn Squash with Apple

Reviewed: Jul. 10, 2012
This was amazing! I sliced the squash in half, hollowed it out and filled the empty cavity with the remaining ingredients. I used real dark maple syrup in place of brown sugar. I covered with tinfoil and placed on a baking sheet and baked at 350 for about 40 minutes until it was tender then I removed the tinfoil and baked for another 20 minutes. It was perfect!!
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2 users found this review helpful

Roasted Beets 'n' Sweets

Reviewed: Jun. 28, 2012
My husband and I loved this recipe! I bought some beets at the store trying to expand our menu options. I wasn't sure how I wanted to cook them and then I found this recipe. The only change I made was that I used dark maple syrup instead of sugar. I will be making this often! Thank you!
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Red Pepper Soup

Reviewed: Nov. 14, 2011
I changed this recipe...a lot!... but the end result was great. I started by roasted 6 red peppers instead of 4. Roasting makes the falvours come out and its very quick and easy. I then followed the first steos of the recipes and used a sweet onion. after adding the borth and pureed red pepper I took a taste test and decided not to add any milk or cream and added the salt, pepper and thyme...the thyme is what made the soup amazing!!. I simmered for a very long time and then strained it one more time, this time through a cheesecloth, making sure everything was completely smooth. The little chunks that were caught were blended one more time and added back in. It took a little more time but it made the soup all that much better. Time and Thyme made this recipe a new favourite for me! Thanks for the base! *EDIT: I remade this again today and this time pureed the peppers, onion and garlic after they cooked. This eliminated having to puree/strain again...a big time saver!
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4 users found this review helpful

Best Cream Of Broccoli Soup

Reviewed: Nov. 14, 2011
This is a great recipes! I following it excatly and used skim milk. I may part cream next time or possible even some cream cheese as I found it needed a slight boost in flavour. I also added salt and pepper and it made a world of difference
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3 users found this review helpful

Tangy Apple Chicken Loaf

Reviewed: Jul. 14, 2011
I followed this pretty close but madea few adjusstments. I used olive oil instead of butter, omitted the applesauce in the meat misture as well as the sage. I used a muffin pan and I made 6 large heaping muffin sized loafs and with the little bit of extra meat I made meatballs (they were very good!). As for the sauce I used a maple mustard I had bougth (similar to a honey mustard) and instead of honey I used maple syrup. The meat was great without it but the sauce gave it an extra boost of yumminess!! I glazed the meat as per direction but I had leftovers which I spooned over the meat on my plate and it was great! Thank you for this great recipe!! EDIT: The meatballs I made with this were great by themselves but are also great with pasta or a thai/plum sauce kind of thing! Thanks again!
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3 users found this review helpful

Butternut Squash Soup

Reviewed: Nov. 8, 2010
I think I just found a piece of heaven in the form of soup! So easy and so delicious! I used butter instead of margarine and add a bit of garlicwhile frying the onions. I used chicken broth in place of water and bouillon and I omitted cayenne pepper as well. I only used about 1/4 of the cream cheeseas I found it just perfect without it.
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15 users found this review helpful

Banana Crumb Muffins

Reviewed: Nov. 9, 2009
This is a great recipe!!! I followed the suggestion of K. Lynn (most helpful reviews). I also bake these in a mini muffin tray at 350 for 10-12 minutes. This is the perfect size for children and for those who don't want a whole muffin! I also add the topping in the last minutes of baking.
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2 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Oct. 26, 2009
This was very good for a sweet salad. I definitely recommend cutting the sugar down to 1/4 cup as others suggest. I also use blue cheese which is quite yummy
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2 users found this review helpful

Terrific Turkey Chili

Reviewed: Aug. 5, 2009
Very Nice recipe! I made some modifications to it and it turned out wonderful. A can of beef broth here (Canada) is 10 oz not 14 and I used a whole large can (28 oz) of diced tomatoes in place of 14 oz can of crushed. Tomatoes are the base of the chili in my opinion and to forgo a large quantity and big chucky ones I think would be a mistake. I added all the vegetables that were called for but in addition I also added 2 chopped carrots, 3 stalks of chopped celery, and an 8oz packaged of sliced mushrooms. I too like thick chili and although I LOVE beans (especially kidney) I am trying a carb reduced diet (P90X!) and beans unfortnately are high on the list despite their other healthy and nutritious qualities! By adding the other vegetables, the chili thickened up just how I like it and tasted great!! I also did not have any green chili pepper so substitued with chili powder (1/4 cup). I also added 1/2 teaspoon of garlic, 1 teaspoon of basil, about 1 teaspoon of salt and 1 teaspoon of sugar to get rid of that bland taste that tomato paste usually has! I also added half a can of light beer (i.e. Coors Light or Bud Light etc), yes beer!, as it gives chili that extra oomph! I topped with fat free sour cream and reduced fat cheddar cheese. YUM! I would like to try this with the green chili beans next time but I think I will keep everything else the same. Thank you SO much for sharing this delicious, healthy, recipe!
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16 users found this review helpful

Oven Roasted Stuffed Chicken Breasts

Reviewed: Jun. 17, 2009
OK...I changed this up a lot so I'm not sure if my rating should count! I had some bone-in, skin on chicken breasts that I didn't know what to do with and came across this receipe. Instead of using the stuffing mixture listed, I opted for traditonal stuffing mix made of 6 slices of bread shredded, 1 stalk of celery finely chopped, 1/4 of a small onion onions finely chopped, 1/2 a granny smith apple finely chopped, 1 tsp sage, 1 tsp rosemary, 1 tsp thyme, 1 egg, splash of milk, salt and pepper to taste. This was more than enough to fill 2 very large (1 lb) chicken breasts. I seasoned the skin with salt, pepper, paprika and some oil (butter is prefered though). I followed the cooking directions and baked at 350 for 1 hour (because they were so huge!). They were fabulous!! Thanks for the idea!
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4 users found this review helpful

No Bake Bumpy Peanut Butter Nuggets

Reviewed: May 24, 2009
Great, healthy snack that kids can help make!!! AND...they are delicious!!!!! Thank you so much for sharing! I used honey in mine as others suggested and the consistency was just perfect!
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2 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Apr. 15, 2009
Amazing! I too was surprised at the yumminess of this salad with such basic and minimal Ingrediants! I used 1/4 cup of sugar instead of 1/2 cup. Extra virgin olive oil instead of vegetable oil. Walnuts instead of almonds. Rainsin instead of cranberries. Also put some sliced strawberries in as well and salt and pepper to taste. Also followed advice of others and baked seeds. Will definitely make again!!!!!
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Candied Almonds

Reviewed: Jan. 22, 2009
These were great! I used pecans and the only problem I ran into was that I passed through each "stage" too quickly (liquid/syrup/crystalized) and what I thought was the syrup stage was actually the coating melting off the nuts and the nuts burning. It only took about 5-10 minutes from start to finish. I had my burner on medium so am confused as to why this happened. Not sure if pecans have more oil or something in them to cook so much quicker but it is something to note when trying different nuts. I have bought some almonds since then and will try again looking to see if I run into this problem again.
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Easy and Elegant Pork Tenderloin

Reviewed: Jan. 22, 2009
Great!! I took other advice and used salt, pepper and garlic powder (mixed it with bread crumbs). I used egg instead of oil to coat the pork tenderloin in and I pan fried the tenderloin in a fry pan with heated olive oil until the breading turned a nice golden colour. Afterward I set each tenderloin on a wire cooking rack placed on a baking sheet. This allowed the pork tenderloin to fully cook and helps drain the oil and liquids while keeping the batter crispy. I used this cooking method for all my battered dished and they all come out perfect. I liked this recipe just the way it was but would be interested it trying other spices (rosemary) as other users suggested. I served this with a creamy bacon & shallot sauce that I concocted and it to die for. I may need to share the recipe!
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9 users found this review helpful

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