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

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Amy Schmelzer

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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

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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108 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

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

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

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

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

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

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

Scones

Reviewed: Aug. 27, 2002
I had never eaten a scone before. I make more muffins. Not as sweet as muffins usually are. Easy to make. Good with a hot beverage for breakfast. I carefully added a half cup of elderberries after kneading the dough. My coworkers thought I could have added more fruit.
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2 users found this review helpful

Pumpkin Cookies I

Reviewed: Oct. 6, 2003
Not too bad. Ugly cookie. Easy. I used butter crisco. Tasted too much like crisco. Next time I would try half crisco and half butter. These cookies do not spread. All butter would probably make them spread too much. I thought there were too many butterscotch chips -- they overpower the flavor of this tender cookie. I will try it with only 1 cup of chips next time.
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1 user 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

Sunshine Toast

Reviewed: Nov. 16, 2001
My dad used to make these for me when I was little. Butter is good, but bacon grease is better. After frying bacon, drain off all but enough grease to coat the pan. Then put the bread in the pan and add the egg. I like hard egg yolks, so I break the yolk right after adding it.
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2 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

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

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

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

Tangy Slow Cooker Pork Roast

Reviewed: Oct. 6, 2003
This was good and easy. I had all the ingredients on hand, which is a plus for me. After cooking, I poured the juices into a small pan. I made a cornstarch slurry and added it to the juices to make a thicker sauce.
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1 user 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

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