Amy Schmelzer Recipe Reviews (Pg. 1) - Allrecipes.com (1013199)

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Amy Schmelzer

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Pancake and Waffle Mix

Reviewed: Feb. 3, 2010
I use this mix in a recipe I have for peanut butter waffles and it works great. I have also used the waffle recipe plain. We like them, but I think I eyeballed the water until it was the right consistency rather than using the full 2 cups.
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5 users found this review helpful

Sweet and Sour Meatballs II

Reviewed: Jan. 1, 2008
I seasoned the meatballs with a little bit of cajun seasoning. I baked the meatballs at 350 for 20 minutes. Then I put them in a slow cooker and poured the sauce over top. I cooked it on low for a few hours to let the sauce permeate the meatballs.
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2 users found this review helpful

Hurry-Up Tuna Supper

Reviewed: Apr. 20, 2007
Maybe it's because I used what was on hand, but my husband said this has a "bland aftertaste." It didn't look very good. I used all peas instead of mixed veggies. I used reduced fast soup instead of regular, which might be the reason this needed more salt. Oh and I used instant brown rice. All-in-all, not a keeper.
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4 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Jul. 18, 2006
I made these for my coworkers. Overall they liked them, but I thought they needed some texture. Oh, I baked them into about 24 muffins. Maybe some oats mixed in or a streusel topping would make this a 5.
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Feb. 14, 2005
I have the Allrecipes cookbook that this is in. The cookbook suggested adding chopped nuts and oats, so I added 2 T chopped pecans and 2 T scottish oats to the topping. I only used 1/4 cup brown sugar in the topping. I used light butter instead of regular, so I sprayed the papers to prevent sticking. These are really good, but the cinnamon in the topping does not fit with the muffin. Definitely a good topping for an apple muffin. Oh, and it made 12 good sized muffins.
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1 user found this review helpful

Christmas Breakfast Sausage Casserole

Reviewed: Dec. 27, 2004
We used 6 eggs, english muffin bread, and sharp cheddar cheese. Very yummy. I was surprised by how much was eaten on Christmas morning. This is not diet food!
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2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 6, 2004
I made about 36 muffins. I lightened this up a little bit--2c sugar + 1 c splenda, 1/3 c oil + 1/3 c applesauce + 1/3 ff plain yogurt, 3 c ap flour + 1/2 ww flour. They are very good. The cinnamon is masked by the nutmeg. I put them in the freezer so I wouldn't be so tempted to eat them all at once. I think pecans or raisins would make this even better.
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1 user found this review helpful

Stuffed Cabbage Rolls

Reviewed: Jun. 29, 2004
this was ok, but i'll keep looking. the sauce is lacking in flavor so i can see why people are using things like spaghetti sauce.
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3 users found this review helpful

Caramelized Baked Chicken

Reviewed: Jun. 16, 2004
I used 1/3 of a recipe for 1 lb 3 oz of wings. I omitted oil. I used light soy sauce. Ran out of regular honey so I used half orange blossom honey. I flipped the wings over a few times to help them caramelize. My fiance said "Not something I'd request, but they were good." In other words, they weren't good enough for me to keep the recipe.
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1 user found this review helpful

Mexican Turkey Stuffed Shells

Reviewed: May 6, 2004
Relatively simple recipe. I was skeptical about using raw turkey and raw pasta shells, but they cooked up just fine. I cut the recipe in half. I used ground turkey breast. I subbed chives since we don't like cilantro. Used hot enchilada sauce -- spicy! Used lowfat ricotta since the store didn't have nonfat. I assembled the shells the night before so I could get dinner on the table sooner with less rushing after work. Only baked about 45-50 minutes.
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1 user found this review helpful

Irresistible Irish Soda Bread

Reviewed: Mar. 17, 2004
I made this last night for the third St. Patrick's Day in a row. I am currently on WW, but couldn't go without soda bread, so I made a few changes to make this more Points-friendly. I used splenda for all the sugar. Only used half of the butter and used applesauce for the other half. I rarely have buttermilk, so I used vinegar and skim milk. Instead of greasing the loaf pan, I used parchment paper and a little PAM. I cut the parchment to cover the bottom and two of the sides and left the flaps hanging up the top -- they helped with removal. Then I sprayed the remaining two sides to guarantee it wouldn't stick.
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1 user found this review helpful

Salsa Chicken

Reviewed: Mar. 4, 2004
I didn't care for this. There's just something I don't like about chicken and salsa together.
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1 user found this review helpful

Gyoza

Reviewed: Feb. 16, 2004
Very yummy. Prep time is definitely longer. I got 46 gyoza out of it. Must have used less than Meridith. I loved the sauce but my fiance hated it. I put some up in the freezer for a rainy day.
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2 users found this review helpful

French Beef Stew

Reviewed: Feb. 16, 2004
I will definitely make this again. We served it in bread bowls.
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1 user found this review helpful

Zesty Porcupine Meatballs

Reviewed: Jan. 15, 2004
I thought these were good. My fiance said "They taste like meatballs." I did think they should've been porcupine-ier. I made a few minor changes -- 1 T dried onion flakes for the onion, 1 t dried parsley for the fresh, and garlic salt instead of onion salt. Could increase the ratio of meatballs to sauce by about 50% -- it makes a lot more sauce than we needed.
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3 users found this review helpful

Hot and Spicy Pecans

Reviewed: Jan. 2, 2004
I have to say I was disappointed with this recipe. The seasonings smelled very good. Everything seemed fine when I stirred after 20 minutes, so I set the timer for 8 more minutes to be on the cautious side, but the damage was already done after 28 minutes in the oven. The spices were burnt! The nuts were a little too. Check the pecans more frequently than I did, so you don't make the same mistake.
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99 users found this review helpful

Annie's Turkey Salad

Reviewed: Dec. 1, 2003
This recipe sure makes a lot. Cut in half for just my fiance and me -- leftovers of leftovers are only good for so long. I thought turkey salad might taste like chicken salad (which I can't stand), but it doesn't! I'm defintely keeping this around for next year. If you can find it, use Durkee's Famous Sauce for the mayo/mustard blend -- it's awesome.
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28 users found this review helpful

Southwestern Turkey Casserole

Reviewed: Nov. 25, 2003
Last year my fiance made this several hours before baking. This year I made it immediately before baking. I also used a 4 oz can of jalapenos instead of chilies for more kick. The texture of the tortillas is better if you let the sauce soak in for a while before baking. Makes turkey leftovers taste not so leftover.
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1 user found this review helpful

Pork Chop Casserole I

Reviewed: Nov. 13, 2003
I basically cut the entire recipe in half. I browned 2 boneless loin chops before adding them in. I had fresh mushrooms, so I just threw them in instead of canned. I used 1/2 cup uncle ben's converted rice and same amount of water. My fiance hates onions, but didn't make a peep about them being in the recipe. He only asked if I had added any salt. I thought the saltiness was fine. The chops were dry. The hour was too long in the oven by maybe 10 minutes.
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2 users found this review helpful

Pumpkin Cake I

Reviewed: Oct. 13, 2003
Pretty good. A little too much nutmeg for me. It is the predominate spice flavor in the cake. I substituted unsweetened applesauce for half of the oil and splenda granular for half of the sugar. I used the walnuts since I had some, but if I make this again I will definitely use my favorite nut -- the pecan. I was worried when the recipe did not say to grease and flour the pan, but the cake came out beautifully with only greasing the bundt pan. One coworker said it "was to die for!" Another, who is on a wheat-free diet, said "it was worth cheating for."
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5 users found this review helpful

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