ERHYMER Recipe Reviews (Pg. 1) - Allrecipes.com (1944545)

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Hummus Layer Dip

Reviewed: Feb. 4, 2013
I made this dip as written except that I made my own roasted garlic hummus and reduced the amount of Italian seasoning to 1 t (this decision was based on some other reviews, but I think I might put more in next time). It is a very pretty dip and delicious. It was completely devoured at the Super Bowl party I brought it to. I got many compliments on it. I made my own pita chips to go with: 8" pita pockets, cut apart into two circles, brush with olive oil and sprinkle with garlic powder and kosher salt, cut each circle with a pizza slicer into 8 triangles, arrange onto two cookie sheets and bake at 350 for 7 mins, then swap the positions of the cookie sheets and cook another 7 mins or until golden brown and crispy! YUM!
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1 user found this review helpful

Oatmeal Waffles

Reviewed: Dec. 9, 2009
I was looking for a healthier waffle that used buttermilk since I had that on hand and had no milk. This was the perfect recipe for me! I needed to add more liquid as it was thick. In fact, it still seemed thick but I spooned it out anyway and hoped for the best. I have a Hamilton Beach Flip N Fluff Belgian waffle Iron (highly recommend!) and these cooked beautifully and popped out without sticking at all with no pre-greasing. I doubled the recipe and it made exactly 6 double waffles (i.e. 12 squares). I would love to have these with cut-up strawberries on top, mmm. Great flavor. Thanks for sharing this recipe!
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2 users found this review helpful

Green Onion Ranch Dip

Reviewed: Dec. 5, 2009
I used 15 green onions (not the 18 called for) and WOW it was oniony. I like onions but this dip makes for very bad breath. My husband's breath was awful for 24 hours after eating this dip. He liked it a lot, but won't eat it again because of this.
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9 users found this review helpful

Zucchini Corn Fritters

Reviewed: Sep. 26, 2009
I made these exactly as the recipe states, though maybe a bit more zucchini and a bit more fresh corn. The batter was *very* thin and my fritters were more like pancakes rather than like the fat fritters in the picture. I fried them in an electric skillet. I poured in what I thought was going to be too much oil, but by the time I got finished frying up the fritters, there was almost no oil left. In other words, these sucked up a LOT of oil. I don't like to think about that too much (gross!) These were very tasty though. Next time I'd only add a small amount of sugar (why sugar anyway?) and I'd see if I could fry in a smaller amount of oil just enough to keep them from sticking. Maybe I'd cut the butter or some of the butter. I'm not a health nut by any means, but the fat in these counteracted any benefit the veggies might have, so if you're looking to add veggies to your child's diet, I'd look for another recipe. I might try to bake the batter like one reviewer said. Interesting idea!
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2 users found this review helpful

Zucchini Pasta II

Reviewed: Sep. 10, 2007
I have a vegetarian in the house so instead of chicken I added more roasted red pepper and some mushrooms and used vegetable broth. I cooked veggies much less time than indicated in recipe so that the zucchini still had texture. I used 3 oz of cream cheese and unfortunately had no fresh basil but it tasted good with dried. I only shook a teeny bit of red pepper flakes in and my teenagers said it was “too spicy” ??? ERRG! Too bad, we thought it was great, those ungrateful devils!
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Jun. 27, 2007
This is a simple and delicious recipe that would be a great meal to serve company. I used light cream and it seemed fine. For our personal preferences, I think I might use half as much sausage (it was quite heavy on the sausage) and possibly add some veggies. I think it would be delicious with some asparagus and/or possibly some roasted red peppers. But the recipe exactly as is was DELICIOUS. My husband liked it COLD the next day.
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BBQ Pork for Sandwiches

Reviewed: Jun. 19, 2007
I made this for a family dinner and it was VERY well received. I used the Kraft Brown Sugar BBQ sauce others had mentioned and I did the entire process in the crock pot and did not use the oven. It was fine that way. Thanks for posting this great and easy recipe!
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5 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Nov. 20, 2005
This is such an easy recipe (though with all the cans it makes a lot of trash!) and it is so very, very good. I want to show my young teens how to make this so they can make dinner for us now and then. It would be a good recipe for a beginning cook.
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Sweet and Sour Meatloaf

Reviewed: Sep. 28, 2005
I make this frequently and it's always a big hit. It tastes so good and is very easy. I make this so often that I package 1.5 pound amounts of ground beef just to have on hand for this recipe. I almost always serve with rice and peas. If I remember, I add grated cheddar cheese to the meat mixture. I also use two 8 oz cans of tomato sauce so I don't have to measure out half of a 15 oz can. It works out fine. I put in more dried minced onion than is called for, probably closer to a tablespoon. Very yummy, a family favorite.
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24 users found this review helpful

Tim's Sausage Stew

Reviewed: Jan. 11, 2005
This recipe is now in my regular rotation. It is SO good, really delicious, and everyone in my family cheers when they hear it is for dinner. It makes a lot, and even with my family of four hearty eaters, there are always leftovers (hurray). It would make a great potluck dish except for the need for bowls. I use kielbasa (though I made it once with Italian sausage and that was good too) and tend to put a bit more zucchini in and double the amount of the pasta. If you can find that particular kind of pasta, I encourage you to use it.
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Zucchilattas

Reviewed: Aug. 29, 2003
This recipe was a huge hit with the whole family. Makes a lot so you'd better have a huge frying pan! Leftovers were great for bagged lunches. I notice the description of the recipe says "drowned in melted cheddar cheese" but the recipe itself calls for Monterey Jack. I wonder which cheese the recipe called for originally. I used Monterey Jack but I imagine cheddar would be good too. I love how the ingredients for this recipe are so common. It's very easy to make. Thank you!
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Breakfast Rounds

Reviewed: Aug. 28, 2003
My kids do not especially like peanut butter (nor do I) but this recipe is a big hit. I found it helps to add a little bit of water to the butter/brown sugar to make it pourable... otherwise I found it kind of clumps. Maybe margarine (which I don't use) does not need this, I don't know. Anyway, thanks for a really good recipe. I will try this with whole wheat english muffins and natural peanut butter. I think we will like it just as well. And I'm going to try it with bananas too sometime. Thanks again for an easy, nutritious breakfast and/or snack!!
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2 users found this review helpful

 
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