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Apple Crisp II

Reviewed: Nov. 28, 2013
The flavor is fine. I suggest you DO NOT ADD WATER. I only added 1/3 cup; it made this watery and the apples too soft. To make a flavorful mix, I always use Winesap or stayman and Granny Smiths in combination. I also mix the cinn/sugar/flour with the apples, and add nutmeg. Add cold butter, cubing it into small cube and cut it into the topping. If I didn't have to tailor this recipe so much, I would have rated it higher. It is a good start, but truly, fruit crisps are relatively hard to mess up.
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Bread Machine Pizza Dough

Reviewed: Mar. 2, 2012
I make dough by hand and thought I would see if this was easier/better. When it came out, I was shocked! It was goopy and sticky. I had seen the reviews, and pressed on, figuring we could get take out, if necessary. :) I stretched/scooped it into a stoneware bar pan and followed the others, by pre-baking it, then topped it and baked it for 17 minutes more at 400. It is fabulous! In fact, I am on my 3rd square of pizza as I type. Thanks for the recipe!
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1 user found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Apr. 19, 2011
FABULOUS each time I make this. I vary the flavors on it, according to my mood (smokey, garlicy, teriyaki, or as written, etc) but regardless of the rub outside, the inside it perfectly done. My kids prefer this to a roast in the crock pot or steak on the grill. I prefer the ease of this with our active life AFTER the kids get home from school. Thank you for sharing!
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2 users found this review helpful

Toasted Pumpkin Seeds with Sugar and Spice

Reviewed: Oct. 23, 2010
Fabulous! I made 6 cups of these on a cookie sheet, so it did take 75 minutes (90 minutes total) at 275 degrees to get it to a crispness I liked. I then added it to the seeds and toasted a bit longer (like caramel corn recipes). The only other changes were margerine instead of oil and I added each spice separately vs. the premixed pumpkin pie spice (cinnamon, cloves, nutmeg, ginger, allspice all to taste, sorry that i didn't measure.)
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2 users found this review helpful

Fluff Dip for Fruit

Reviewed: Sep. 12, 2010
This is very good as written, though it makes a huge amount. I usually halve the recipe. I also use fat free/sugar free white chocolate with white chocolate Godiva liquer too. YUM!!
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5 users found this review helpful

Creamy Hot Chocolate

Reviewed: Dec. 15, 2009
My kids love this! I use milk, instead of water, and use the reduced fat or fat free Eagle Brand.
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2 users found this review helpful

Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 10, 2009
I have made this 4 times now and each time has been perfect! I have never had a problem with the vinegar overpowering the meat, if anything, I go heavier on the wine. Done correctly, the result will be a tender, MEATY flavored steak. If you don't like steak on its own, then follow those who have made changes. We like tender, flavorful steak; left alone, this recipe performs. Also, I buy our steak when it is "special today" at the market. My friend who grew up working at a butcher shop taught me that the aging on a steak (the browning of the juices in the package) actually makes it more tender. Now if it is green, walk away!
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11 users found this review helpful

Avocado, Tomato and Mango Salsa

Reviewed: Aug. 24, 2008
Great salsa. I didn't add the oil and couldn't taste the avocado but the flavor combination is great. I am going to try this with pineapple as well. Very refreshing summer dip or chicken/fish accompaniment. Thank you for sharing!
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1 user found this review helpful

Antipasto Pasta Salad

Reviewed: Aug. 12, 2008
Very unique and tasty. It is NOT an INEXPENSIVE salad to make, however. I changed a few things according to my tastes: first, instead of typical pasta, I used (precooked) tortellini, substituted feta cheese for the asagio, used halved cherry tomatoes so it wasn't so "messy looking" and for the dressing replaced 1/4 cup of the oil with 1/4 cup Italian salad dressing. I also use the Good Seasons "Zesty Italian" dry dressing packet. It is much better when made the day/night before.
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Easy Slow Cooker Meatballs

Reviewed: Aug. 1, 2005
Great idea but having experience with meatballs helps: There are WAY too many bread crumbs in this recipe! The meatball recipe I use is one pound of meatloaf mix (pork/veal/beef ground and packaged in the same package), 1/4 cups Italian seasoned bread crumbs, 1/4 Parmesan cheese, season with garlic and onion powder (since my husband has textural issues with some foods!), pepper and salt. Mix this with one egg as the recipe suggests. I do, however, like the twist of cooking them in the crockpot and NOT precooking them! Awesome! The sauce was greasier than I typically like (understandably, since you don't drain the meat...) but they were a huge hit at the party I took them to. They would be FIVE stars if the ratio wasn't so off for bread crumbs to meat...
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675 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Jul. 18, 2005
One of my favorite cookies! Only a few alterations and comments: You must use brandy or other alternative (Capt Morgan would be good too, as one reviewer suggested). It makes it special. I always double to recipe and decrease the amount of sugar to 3/4 cup of both white and brown sugars. I also use margerine (I Can't Believe its Not Butter)and add a box of Cheesecake flavored pudding. Cook as Diane suggested, just until barely brown and leave on the cookie tray (I use stoneware) for 3-5 minutes. They will be scrumptious! I cannot tell you if they are dry the next day, as some suggest b/c ours never last that long! BTW, the dough freezes beautifully. I just drop it onto a cookie sheet with my "scoop" and freeze it. When baking the frozen ones, put them on the cookie sheet when you preheat the oven and they will be ready to bake when the oven is ready.
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243 users found this review helpful

Slow Cooker London Broil

Reviewed: Feb. 24, 2005
This was moist but cooked as per the recipe, it was bland and salty! A second try, this time adding only half of the onion soup, a little garlic, worcestershire sauce, and a little red wine improved it to a 4 star rating. It is easy and I will continue to play with this but when it warms up, it is going back on the grill using a recipe found in the South Beach cookbook. Awesome Slowcooker Pot Roast is favored more in our house... Thank you for sharing your recipe, as it does help all of us!
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1 user found this review helpful

Tiramisu Cheesecake

Reviewed: Aug. 6, 2004
This cheesecake was awesome! You have to follow the reviewers' advice though and not the recipe to a "T." I added more kahlua to both the crust and the filling. Marscapone cheese is worth the extra expense in this case! Also, the bakery I went to only had enough for one cheesecake and I was making 3, so I substituted the shortcakes found in the produce department (near the strawberries). They weren't much different in texture than the ladyfingers but they were slightly sweeter. Either way, I am now making these in muffin cups to "WOW" the bake sale patrons at our annual church festival!! Won't they be lucky!! Also, this site offers some very helpful cheesecake advice and how to bake them properly. Take these ingredients and follow their suggestions if you think that will avoid some of the problem other reviewers had. Thanks for sharing such an amazing recipe! I think it has become my favorite cheesecake!
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2 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Aug. 6, 2004
These have a good flavor but the are too thin for my liking. I would try doubling the filling or using a smaller pan. The total height was about 1/2 inch and I am used to the 1" ones my mom used to make. They taste just like hers though!! (I can't wait to try the lime! What an awesome idea!) Thanks for sharing your recipe!
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Grandma's Lemon Meringue Pie

Reviewed: Aug. 6, 2004
I had reviewed this in the past but had to respond to those who found it watery. If the recipe is followed correctly and time is taken to boil the filling gradually (med-low heat vs med-high), there is no way this will be watery. I have used this recipe dozens of times and it has never failed! If you try to rush ANY of the process it will fail but if you follow the recipe, you will receive rave reviews.
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4 users found this review helpful

Ooey Goey Cake

Reviewed: Jul. 4, 2004
I send in breakfast goodies on the weekends that my husband works and this was today's fare. I changed the recipe to make it a little more "breakfasty" and the staff said this might have been the best thing I sent in during the 6 years that he has worked there!! The changes I made were: putting a layer of blueberry pie filling between the cake layer and the cheese filling, and I decreased the sugar (based on other reviews) to 2/3 cup white sugar. I also added about 2 tablespoons of fresh lemon juice to the cheese filling and garnished it with lemon zest. I wish I could have tried a piece but my husband said it was awesome!
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42 users found this review helpful

Lemon Bundt Cake

Reviewed: May 15, 2004
This was a quick, easy cake I made for my husband to take to work. The only adjustment I made was to thin 1 cup strawberry preserves with the Sprite (vs water, since I had some left in the can). I put half the cake batter in the pan, spread the preserves on top, then topped with the remaining batter. Mine took 40 minutes to bake. Awesome cake! Thanks for sharing!
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2 users found this review helpful

Best Chicken Quiche

Reviewed: Jan. 27, 2004
As quiche lovers, especially for easy dinners, I had high hopes for this one BUT they were dashed quickly with the first bite. The texture is awful... The parmesan made it grainy. Use either fresh or shredded parmesan, that will melt. NOt the cheap kind in the canister (the only kind I had). That may help the texture out. I just found it bland with a heavy dose of onion... May work with some adjustments, but I don't think it is worth the effort.
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6 users found this review helpful

Broccoli and Tortellini Salad

Reviewed: Jan. 19, 2004
I am giving this 5 stars, because it was very good BUT if you are of the traditional nature like myself, you might prefer Alyson's Broccoli Salad as I do. Something about the tortellini just wasn't right since i am used to the same salad without the tortellini... Thank you for sharing.
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4 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Dec. 24, 2003
I added Feta cheese, like someone else. This was the first salad to go at a church Christmas brunch.
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1 user found this review helpful

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