EKRATERF Recipe Reviews (Pg. 1) - Allrecipes.com (18748773)

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Cracked Sugar Cookies I

Reviewed: Sep. 10, 2011
These cookies are heavenly. They have a buttery flavor like a softer version of short bread. I have made them plain and with a hint of lemon zest. For those of you who dont have Cream of Tarter: take out the tarter AND the Baking soda and use 1 1/2 teaspoons baking powder in their place.
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5 users found this review helpful
Photo by EKRATERF

Cajun Chicken Pasta

Reviewed: Aug. 22, 2011
mmmm. tasty
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4 users found this review helpful

Flank Steak Pinwheels

Reviewed: May 9, 2010
we liked this but it wasn't the amazing mouthful of flavor i was expecting. I marinated for about 24 hours but i couldn't really taste that effort in the meat
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3 users found this review helpful
Photo by EKRATERF

Clone of a Cinnabon

Reviewed: May 9, 2010
These are dangerous....no one should have the knowledge to make something this good. I followed the recipe pretty closely. I don't have a bread machine so i did the mixing by hand. Other then that I added a little splash of lemon juice to the frosting (if you noticed, Cinnabon lists lemon flavoring in the frosting ingredients list) to give it that authentic taste.
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4 users found this review helpful

Grilled Chicken Thighs Tandoori

Reviewed: Apr. 30, 2010
yum yum yum. This is the best chicken recipe i have ever had off of this site! Don't have a grill so i just sauteed the chicken and i didn't worrie about wiping off all of the marinade. Added some minced lemongrass to the marinade since i had it around and let it sit over night.
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2 users found this review helpful

Crispy Orange Beef

Reviewed: Apr. 30, 2010
really loved this! I used a tri-tip sirloin and added snow peas in to cook with the sauce. I thought the flavor was very good though i could have done with less cornstarch. The meat was tender and cooked quickly. a defiant repeat.
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Slow Cooker Pulled Pork

Reviewed: Apr. 24, 2010
I was skeptical that a lean cut like tenderloin would work for pulled pork but i was proven wrong. I never make pulled pork because a Boston butt is too much for the two of us being able to used a tenderloin is fantastic! The result was moist and with a fraction of the fat. The sauce i used was a little sweet so i am going to have to do some research on a more acidic sauce to balance out the sugar from the root beer.
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3 users found this review helpful

Chicken Stir-Fry

Reviewed: Apr. 23, 2010
yum. lots of veggies and lots of flavor
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1 user found this review helpful

Banana Banana Bread

Reviewed: Apr. 23, 2010
very good intense banana flavor but my bread was a bit dry and crumbly. only change i made was using vanilla sugar instead of brown because that's all i had.
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1 user found this review helpful
Photo by EKRATERF

Flat Iron Steak and Spinach Salad

Reviewed: Apr. 22, 2010
little salty for my tastes but the BF loved it.....and i tricked him into eating mushrooms. Added cherry tomatoes and i only cooked half of the onions and left the other half raw.
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5 users found this review helpful

Southwestern Egg Rolls

Reviewed: Apr. 20, 2010
I have to admit this recipe is pretty tasty but its not getting all my stars for 2 reasons. 1) I cant stand it when recipes don't use the full unit size of ingredients for instance it called for 2 tbsp frozen spinach, now what do I do with the rest? This is the case for most of the filling ingredients. I now have left-over spinach, frozen corn, black beans, and a partial pepper 2)way too many steps for a weeknight dinner. I used egg roll wrappers and I boiled them before filling so that the flour was cooked. then i baked as other reviewers had suggested. I served it with a mixture of blue cheese dressing and salsa I will probably use all the left over ingredients to make the filling again and just cook it up quesidilla style because i really do like the flavor.
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3 users found this review helpful
Photo by EKRATERF

Homemade Marshmallows I

Reviewed: Apr. 13, 2010
Always on the look out for candy recipes that work at my altitude. I made some big changes to recipe too ensure it didn't recrystallize. Added 1 cup light corn syrup to sugar mixture and an extra packet of gelatin. Added 1/4 tsp of vanilla after i pulled the sugar off the heat.
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7 users found this review helpful
Photo by EKRATERF

Herbed Marinated Lamb Chops

Reviewed: Apr. 13, 2010
Used rack of lamb. Missing some flavor, didn't shine.
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2 users found this review helpful
Photo by EKRATERF

Garlic and Leek Ditalini

Reviewed: Apr. 13, 2010
Used orzo instead of ditalini, this is a great side dish. Works with everything from halibut to duck
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2 users found this review helpful

Grilled Asian Chicken

Reviewed: Apr. 13, 2010
Added a little extra acid to compensate for saltiness (i used lime juice but rice wine would work just as well). added some green onions because I had them around. I cooked on stove top and will defiantly do this one again, perhaps in a stir fry style with snow peas
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3 users found this review helpful

Ragu Bolognese

Reviewed: Apr. 11, 2010
Time consuming and worth every minute of it! The complexity of flavor is exciting in every bite full. Few small changes...De-glazed the pan with 1 cup white wine after the meat had cooked through, used tomato paste instead of sauce, added just a few strokes of fresh grated nutmeg to the finished sauce.
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5 users found this review helpful

Asian Lettuce Wraps with Mustard Vinaigrette

Reviewed: Apr. 11, 2010
Why too much sodium in the dressing, I had to squeeze several limes into it to even make it palatable enough to eat. I cooked up raw chicken breast for the recipe and i am sure the Tyson variety has added sodium solution making it even worse.
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20 users found this review helpful

Chewy Peanut Butter Cookies

Reviewed: Apr. 11, 2010
Love these cookies!....not exactly chewy, more melt in your mouth but delicious none the less. Used butter instead of shorting, i am a firm believer that cookies with shorting are just not worth the effort.
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3 users found this review helpful

Beer Pancakes

Reviewed: Apr. 4, 2010
Made Bisquick pancakes but used mead instead of milk.....to die for fluffy goodness
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Best Carrot Cake Ever

Reviewed: Mar. 6, 2010
I have been frustrated with carrot cakes in the past, they never quite taste as good as i remember carrot cake tasting in my head....this recipe far exceeded my carrot cake desires. I scaled the recipe down to 12 servings and baked in a 9X13 pan with no nuts (never did like them). The result was moist and delicious with delectable chunks of pineapple, plump raisins and a sweet cinnamon aroma. Now the only problem i face is how to keep from eating the whole thing myself
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3 users found this review helpful

Displaying results 1-20 (of 24) reviews
 
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