Erin Recipe Reviews (Pg. 1) - Allrecipes.com (19893770)

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Easy Butternut Squash Ravioli

Reviewed: Mar. 3, 2015
Like others, I made a lot of changes to adjust for what I had on hand. The result was fabulous (as I imagine the original recipe is)! I used acorn squash and used goat cheese instead of mascarpone. I increased the squash:cheese ratio a bit since the goat cheese has such a strong tang and could easily overpower the mix. It was delicious! I recommend adding the egg last so you can taste and adjust as needed beforehand. I also made a cream sauce, starting with the butter and smashed garlic, adding a little wine, and then adding half and half. I have also found the secret to any good italian cream sauce is a couple of dashes of nutmeg. You won't be disappointed! Finally, adding a little oil to the boiling water will help prevent the raviolis from sticking together and to the pan. This is certainly a keeper!
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Yellow Squash Patties

Reviewed: Nov. 17, 2014
I followed the recipe, but the mixture was simply too wet for a good result. I ended up adding almost a cup of panko just to get it to the consistency that it would fry in the pan. The onion especially did not dry at all. I also cooked them for much longer than 3 minutes on each side - probably closer to 7 minutes on each side. I would recommend adding a little oil after each batch to help the next batch get crispy. My last batch turned out perfect after I made all the tweaks - they were tasty at least!
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Authentic Huevos Rancheros

Reviewed: May 6, 2014
Fabulous! I actually used my bacon pan to cook everything: I first fried the bacon and then fried the tortilla in the grease. I had made some homemade refried beans, so I mashed those in a little grease next. Then I cooked the egg in the same pan after that. I also added green chiles and a half chipotle pepper in adobo, diced on the top with the bacon. I was very happy with the result!
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Sweet Corn Tomalito

Reviewed: Mar. 23, 2014
This makes a great side dish for lots of different kinds of meals, and it did not last long at my house! I think I'll be able to get away with a bit less sugar next time, just to make it a bit healthier.
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Rice Salad with Prosciutto and Artichokes

Reviewed: Jul. 10, 2013
Because of the first reviewer's comments, I made the following revisions for an extra flavor-boost: First, I used a blend of half brown basmati, half black rice (healthier as well). I cooked the rice with the optional broth and butter as opposed to just water. I also had some lemon basil growing in my garden, so I used that instead of regular. (I can definitely taste the lemony difference!) To the dressing, I added about 2 tsp of minced garlic and a little of the liquid from the jar of minced garlic. It was fantastic! If you don't like garlic, another option would be just add some of the marinade that comes in the artichoke jar to the dressing. I might try that next time! This recipe will definitely be a staple for me.
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Roasted Brussels Sprouts

Reviewed: Jul. 8, 2013
Like another poster suggested, I roasted these at 425 for a much shorter time, and they came out great! (Disclaimer: This was in a convection-like oven, so it actually took even less than 15 minutes and left the outsides very crispy!)
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Mexican Spaghetti Squash Stir Fry

Reviewed: May 9, 2013
I was pleased to find a recipe alternative to the traditional spaghetti squash with spaghetti sauce! This mixture could be put on anything - tortillas, taco shells, rice, lettuce - which is a good thing, because the recipe makes way too much "topping" for one spaghetti squash!
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Panhandle Grits

Reviewed: May 8, 2013
I made a variation based on what I had available: no bacon or ham so I left those out, and canned tomatoes instead of fresh. I did have a little bacon grease though, so I cooked the smoked sausage, peppers, and onions altogether in some bacon grease, adding the tomatoes a little later. I also added a bit less water because the canned tomatoes had some (and my pan was too full!). This is a great southern dish that can easily be tweaked based on what you have. I think next time I'll put some corn in it!
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Eggplant Rollatini

Reviewed: Apr. 1, 2013
I've made this recipe several times and love it. Like others, I sweated the eggplant, broiled instead of fried, and added spinach and garlic to the ricotta. This time I also added pesto, which I think was a great addition. I forgot to put in the salt and pepper in the ricotta like I usually do, and it was a noticeable difference. I'll remember it next time!
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Turkey Salad

Reviewed: Jan. 7, 2013
What a creative way to use up turkey! To make it a bit healthier, substitute greek yogurt for the mayo. There's so little of it in the recipe you can't even taste it!
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Pasta e Fagioli II

Reviewed: Dec. 18, 2012
Fabulous!! The only change I made was adding a can of diced tomatoes. I was shocked that someone left out the celery and carrots, among other changes, and then only rated this 4 stars. I also thought the prosciutto was a great ingredient and can't imagine this being quite the same without it. Ham doesn't have the fat that prosciutto has, and bacon, while tasty, doesn't have enough meat to it. This makes a big enough batch though that the price of the prosciutto is really not much per bowl. I really liked the stuff:broth ratio in this soup. With all the ingredients it was quite hearty, yet it was still the more authentic broth consistency. I agree that the herbs are important. Go easy on the salt your first time - you can always add more. I eyeballed it but think I easily could have used less salt. Like others recommended, eat this with crusty bread and store the pasta separately. Thanks for the recipe!
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Savory Butternut Squash Pancakes

Reviewed: Dec. 13, 2012
These were OK as written. However, with a few tweaks I think they could be excellent! The batter was way too thick for pancakes and did not cook evenly, mostly because of the squash. (In fact, I think these would make great dinner cakes as written, maybe over some kind of black bean/sweet corn bed.) I would cut the amount of squash in half for pancakes. I would also add some sugar to the batter, maybe a few tablespoons. The author says they are not meant to be sweet, but I think a little sweetness would improve them a lot as pancakes. I was quite surprised the recipe did not call for milk. I might add some milk (maybe 2 tbsp or so) if the batter is still too thick. I'm looking forward to trying these again, as I always have way too much butternut squash leftover!
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Squash Cookies

Reviewed: Dec. 12, 2012
These cookies really hit the spot on a cold night! As others recommended, I cut down on the sugar. I used the full amount of brown sugar but half the white, and that seemed like a good compromise. I added a few peanut butter chips because I didn't have any chocolate chips, but the flavor was masked by the cookie, so I guess it would have been better to leave those extra calories out! I also agree against skimping on the spices (in fact, I probably added a little more than stated). These would be great with some spiced cider!
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Slow Cooker Adobo Chicken with Bok Choy

Reviewed: Oct. 7, 2012
This was so easy to make! I was a little scared when I saw 8 hours cooking time, but I programmed my slow cooker by temperature, not by time, and the chicken was up to 165 degrees in just over 4 hours on low. It was very tender, and I was surprised at what a sweet taste the chicken, and especially the onions, had! I would definitely make rice next time to put this over. There is so much sauce, and it's too thin to eat without something else to absorb it. I suspect adding some apples in the slow cooker would be a great addition to this recipe. I'll try that next time!
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Smoked Salmon Pesto Pasta

Reviewed: Sep. 18, 2012
This was a fabulous way to use up smoked salmon! I also had some cilantro pesto to use, so I subbed that for the basil pesto. Cilantro and salmon are a great match! As I always, I tripled the amount of garlic. I don't like mushrooms, so I left them out, but then the sauce was a little too concentrated at the end. I added some frozen chopped broccoli instead and it worked perfectly! I was worried about the flavor but it complemented nicely.
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Butterbeer

Reviewed: Aug. 14, 2012
This is a wonderful spiced drink! Just the thing to warm you up on cold mornings or rainy days. Mine took a little over 2 minutes in the microwave to get hot enough. I love all the cinnamon spice!
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Peach Pear Salsa

Reviewed: Aug. 13, 2012
Delicious! I added some crushed red pepper at the end for some extra spice. This was nicely paired with lamb and cilantro pesto.
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Braised Pork Ragu

Reviewed: Oct. 18, 2011
This recipe is extremely addicting! My sauce also came out too thin, but I attribute this to all the liquid that came out of the pork when it was cooking. I used pork butt instead of shoulder, so maybe this was the reason? Anyway, I compensated by not adding the chicken broth (since I basically had homemade pork broth from the extra liquid!), as well as adding 2 tbsp of tomato paste and pre-mixed 2 tbsp cornstarch/2 tbsp water near the end. (You want to pre-mix with a small amount of water so that lumps don't form in the sauce.) The sauce thickened nicely and the ragu tasted excellent! I attribute a lot of that to the recommendation by the chef to serve on top of parmesan risotto. I also added basil to the risotto, and they both complemented the ragu well. My compliments to the chef - this is my new favorite comfort food!
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Rosemary Roasted Turkey

Reviewed: Aug. 16, 2011
I have a partial-convection oven, so I used that feature, which cooks the outside first and keeps the juices in. It also cooks the turkey a bit quicker. The turkey turned out extremely tender and juicy this way, and the blend of herbs sent a wonderful aroma throughout the house while it cooked! I wouldn't change a thing with the ingredients - very tasty!
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Stuffed Tomatoes with Grits and Ricotta

Reviewed: Aug. 7, 2011
What a tasty side dish! Since I used heirloom tomatoes from my garden, I hated to waste the innards, so I mixed some of them back in with the cheese mixture and used the more watery part in the shrimp scampi sauce I cooked as my main dish. I also used basil from my garden instead of parsley. Delicious!
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