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

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Amy Schmelzer

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Easy Mushroom Rice

Reviewed: Dec. 26, 2001
I've found the rice that works in this is the Uncle Ben's Converted Rice. When i used the cheap brands of regular long grain rice, the rice takes more than an hour to cook. An additional half hour even. The converted rice is cooked through after 60 minutes. Definitely better to spend the extra money than to run around the kitchen like a chicken with her head cut off because the guests are hungry and the rice isn't done. This is on the table every year for Christmas.
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109 users found this review helpful

Apple Butter I

Reviewed: Sep. 22, 2003
This sure was easy. And no burns from superheated liquid splatters like when I made apple butter on the stove. I used 12 medium apples and 3 cups of sugar. Nearly filled my 3 quart crock pot in the beginning. I also added 1/8 teaspoon nutmeg and 1/8 teaspoon allspice. I removed the lid for the last couple hours to help thicken. Processed in a BWB for 10 minutes in half-pint jars. Tasted plenty sweet to me.
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102 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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97 users found this review helpful

Zucchini Pineapple Bread II

Reviewed: Oct. 17, 2001
This recipe makes 2 9x5 loafs, or 2 8x8 pans, or a 9x13 pan, or about 30 muffins. Just change the baking time accordingly. Last night I made a 9x13. It was done right at an hour. I substituted splenda granular for half of the sugar and unsweetened applesauce for half of the oil. To draw out the water in the zucchini, I grated it, measured it and then froze it overnight. The next day I thawed it, drained it and added it to this recipe. Thanks, everybody, for the high reviews.
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37 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

Buttermilk Cornbread Muffins

Reviewed: Mar. 22, 2001
These muffins had a light hint of honey, but like all cornbreads I've made, they were a little dry despite the note about the honey making them moist.
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17 users found this review helpful

Banana Chai Bread

Reviewed: Jul. 9, 2001
Good bread, but I didn't make the tea strong enough. It tasted strong when I brewed it, but the chai flavor was masked by the other ingredients once I mixed it in. Anybody know the ratio of water to chai tea leaves necessary so the tea is strong enough to taste in the baked bread?
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16 users found this review helpful

Pepper-Parmesan Dressing

Reviewed: Mar. 22, 2001
I was expecting a thicker dressing. Even when I added more sour cream and parmesan, it didn't do the trick. I recommend adding only part of the buttermilk and vinegar at first and then adding more to get the desired consistency. This definitely was not the PP dressing we made in the restaurant where I worked in college.
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15 users found this review helpful

Chicken I Hate You!

Reviewed: Apr. 9, 2001
This was super easy to make. I thought it was ok, but a neighbor (a non-cook) liked it enough to ask for the recipe. If I make this again, I think I'll try using fresh asparagus and fresh mushrooms to avoid the canned flavor.
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9 users found this review helpful

Runzas II (Bierocks)

Reviewed: Oct. 6, 2001
Good and easy, but the mixture needed some spice. Maybe next time I'll try adding the fennel seed.
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6 users found this review helpful

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

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

Mixed Vegetable Casserole

Reviewed: Jan. 21, 2002
My sister made this for us yesterday. The non-onion lovers in the group would have preferred less or even no onion. I think the onion she used was just an extra powerful one. I thought it was good. I was surprised when she said this has canned veggies. I usually prefer frozen ones. I guess with enough cheese even canned veggies are good.
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5 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

Frijoles II

Reviewed: Jun. 25, 2003
This is a great use for all of my dried pinto beans. I now see why pintos are used for refried beans -- after soaking overnight and cooking all day on low, they mashed quite beautifully. The second time making this, I wanted to make it totally fat free. I omitted the bacon. After mashing, I added 1/8 teaspoon Liquid Smoke (could have done more), a small can of green chilies and 1 teaspoon of salt.
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4 users found this review helpful
Photo by Amy Schmelzer

Smoky Potato Cheese Soup

Reviewed: Apr. 12, 2001
I was looking for a new way to use smoked sausage when I found this recipe. Definitely a keeper. Very good. The second time I made this with less fat and it's still good. I omitted the butter and used a pan spray. Fat free evaporated milk, light velveeta, fat free/low sodium broth, healthy choice smoked sausage. Yummy. Only problem was the milk curdling during reheating -- don't know if the full fat version does that.
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4 users 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

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

No Time to Cook Chicken

Reviewed: Jul. 16, 2002
Very easy to prepare in the morning. Smelled yummy when I got home from work 10.5 hours after starting it. Chicken wasn't dry and was really tender. I realized too late that I didn't have enough sour cream, so I used 1/4 c sour cream and 1/4 c fat free plain yogurt. Tasted fine and with less fat.
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3 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

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