Eva Amber Recipe Reviews (Pg. 1) - Allrecipes.com (10376824)

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Eva Amber

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Grandma's Moist Cake

Reviewed: Aug. 24, 2007
Really Good! I didn't have self-rising flour so I looked up how to convert All Purpose and I found that for each cup of all-purpose flour, you are supposed to decrease the amount by 2 teaspoons and then add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. I sifted the flour first (a good tip to make a lighter cake), and once the mixture was the pans I dropped each pan onto the counter a few times to get out the air, and to prevent the dreaded dome shape. These took 25 minutes to finish baking in my oven. They are light and delicious, and a good basic yellow cake recipe for decorating.
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355 users found this review helpful

Sweet Potato Latkes

Reviewed: Jan. 10, 2008
These were tasty, easy, and cheap, which are my three requirements these days (I live in nowheresville Peru on a peace corps volunteer salary). I love that it snuck some protein in with the eggs, and I actually got a meal of GOOD carbs, instead of white bread, white rice, or pasta. I didn´t have cloves, so I left that out, and I made Pineapple sauce to serve with it. An excellent recipe that I will use a lot!
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76 users found this review helpful

Doughnut Bread Pudding

Reviewed: Jun. 11, 2009
I wasn't going to review this recipe because I didn't follow it as the author intended, but it turned out so well I wanted to give it a 5 star review. I was searching for something I could do with a whole batch of cookies that turned out too cake like and were just sitting in a Tupperware. I found this recipe, and replaced the doughnuts with my cookies and it turned out great! It tastes just like "Budin" which is a dessert made in Peru. So try this recipe with old cake, cookies, muffins... I'm sure it will work!
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47 users found this review helpful

Cream-Filled Cupcakes

Reviewed: Aug. 16, 2007
The only changes I made were to use all butter instead of shortening in the filling. I found that it worked best for me to leave the paper cups on the cupcakes while I was filling them, and then remove them to glaze with chocolate glaze so that it ran down the sides a bit. It is too hard to get enough filling in the cupcakes if you just stick a piping tip in them, you need to remove some of the cupcake. A cone shape cut out from the top, and then the bottom of the cone cut away worked best for me. I found that the cut out marks were covered up by the glaze.
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36 users found this review helpful

Valencian Savory Empanadas

Reviewed: May 31, 2007
Really good and easy, and taste good with all different fillings. Be sure not to fill the empanadas too much, and be careful not to touch the edges with the filling or they will be hard to seal closed.
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27 users found this review helpful

Hard Chocolate Glaze

Reviewed: Aug. 16, 2007
It was easy to make, and looked very nice, but I just didn't think it tasted perfect. Next time I will add Vanilla or almond extract to give it a little something extra. It stayed liquid long enough to work with, but set up nicely as soon as I put the cupcakes into the refrigerator.
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25 users found this review helpful

Paprika Chicken with Mushrooms

Reviewed: Aug. 15, 2007
This was delicious, and just what I was craving. I served it over egg noodles and it tasted like Hungarian comfort food. I used way more spice than called for (I always do, I like highly flavored food), and I added white wine to the sauce when I flipped the chicken. After the chicken was cooked through I removed it from the pan and let the mushrooms and onions cook in the uncovered pan for another 10 minutes to let the sauce reduce. YUM!
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22 users found this review helpful

Date Cake

Reviewed: Feb. 27, 2009
Ok, I made quite a few adjustments (sorry!!!), but it was a delicious cake, and I am sure it would be amazing as written as well. I used 2 cups chopped dates and a half cup raisins. I boiled the fruit in 3/4 cup water and 3/4 cup orange juice with some cinnamon. When I added the baking soda it had a mini lava effect like a science fair project (I didn't think about the acid from the orange juice and baking soda, oops), but not enough to be a mess, and it didn't ruin the flavor. I used almond extract instead of vanilla, and I also added nuts to the cake. I messed up the topping the first time I made it (adding the cream to the hot butter wasn't pretty) so I just did a topping of butter, brown sugar, and cinnamon. Anyway, my whole family loved this recipe. They said they would buy it in a coffee shop. I didn't think it was that pretty, so if I made it for company I would increase the recipe and make it in a bundt pan, or slice it like a loaf cake and serve with sauce and whipped cream.
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15 users found this review helpful

Cheesy Zucchini Bake

Reviewed: Aug. 14, 2007
I changed this recipe quite a bit, so maybe I shouldn't be reviewing it, but I think I pretty much stayed true to it's intention. I only used Parmesan cheese, and I used lots of sea salt and pepper and oregano, as well as seasoned bread crumbs to spice it up a bit. Because I didn't use much cheese it didn't stay together at all (maybe next time I'll add a beaten egg?), but it was still very tasty, and a great way to use up these late summer vegetables I have around. All in all, a healthy dish that I would make again.
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15 users found this review helpful

Superb Cranberry Sauce with Apples and Pears

Reviewed: Apr. 3, 2009
Fabulous! I didn't have whole spices, so I used ground. I only had time to chill it for a couple of hours, but it still tasted great!
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11 users found this review helpful

Pumpkin Date Bread

Reviewed: Mar. 8, 2009
Really good. I love that it uses apples, pumpkin, dates, and nuts. It makes it somewhat nutritious, right??? As another reviewers stated, it turned out better for me in muffin form than in a larger pan. I wonder if it would be good with wheat flour instead?
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10 users found this review helpful
Photo by Eva Amber

Brown Sugar Cookies I

Reviewed: Feb. 10, 2009
This dough was easy to make, and easy to work with. Not too sticky at all. I made huge cutouts and they didn't dry out in the oven, get too crispy, or burn. They needed some frosting to be perfect (in my opinion). I used to sugar cookie icing, yellow sugar, and mini chocolate chips on mine to try to make sunflower cookies.
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10 users found this review helpful
Photo by Eva Amber

Chocolate Glaze I

Reviewed: Aug. 24, 2007
A good recipe. I added some vanilla extract too. It set up well, and stayed nice and shiny.
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10 users found this review helpful

Spicy Oven Fried Chicken

Reviewed: Jun. 11, 2009
Fabulous! I don't even usually like meat, but I was fantasizing about the leftovers all the next day only to come home to find my brother eating the last piece! Great spice and delicious crust. The advice about baking in a rack is completely vital to preventing a soggy crust.
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9 users found this review helpful

Sweet Potato Pie III

Reviewed: Nov. 22, 2007
Perfect! My fellow Americans and I really wanted some thanksgiving pie, but it is hard to find ingredients where I live right now. This pie was simple, and everything was inexpensive and easy to buy. I also melted some marshmallows on top because my husband insisted. It was delicious! Thank you!
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9 users found this review helpful

Oatmeal Applesauce Bread

Reviewed: Mar. 30, 2007
This made a great breakfast bread! I used 2 tablespoons of honey instead of white sugar to make it a little sweeter, and because I don't like to use white sugar, and everyone loved it for breakfast with peanut butter. With my substitution it needed to bake a few minutes longer.
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8 users found this review helpful

Seared Ahi Tuna with Watercress, Chile, and Ginger Salad

Reviewed: May 23, 2010
sooo good! tastes like the salad from a Thai restaurant. I would make this again with shrimp or chicken too.
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7 users found this review helpful

Caramel Banana Cake Roll

Reviewed: Jun. 15, 2007
This recipe came out tasting absolutely delicious, but I really didn't understand the rolling the cake in a towel thing. Mine stuck to the towel and became very strangely textured. Maybe I needed more powdered sugar. Next time I will try it with wax paper instead of a towel. I also think that it was PLENTY sweet without the addition of caramel sauce I wish that I hadn't bought a bottle because no one wanted it. I used extra mashed up bananas in the batter because they were so ripe I had to use them up and I am glad I did because it gave the cake a great strong banana flavor. UPDATE: My husband has asked me to make this recipe again about 10 times, before now the only dessert he has asked me to make him more than once is "brownies from the box" I think I have to rate it 5 stars instead of 4 after all!!!
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7 users found this review helpful

Maple Banana Bread

Reviewed: Sep. 19, 2010
I thought this was pretty good. Not my favorite banana bread, but tasty. A little bit bitter, and with less body than I like.
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6 users found this review helpful

Savory Halibut Enchiladas

Reviewed: Apr. 15, 2010
Really good recipe! My microwave is the slowest oldest machine in existance so I just did the precooking step on the stovestop. I left out the cheese because I figured it would be creamy and yummy enough with the sour cream and avocado, and so I might as well ditch the excessive calories (not that I have anything against cheese, it was a whim!). I was also too lazy to make rolled enchiladas, so I layered the tortillas and fish "New Mexican style" but to be honest, I think this recipe would have been much better if I had taken the time to roll them, so next time I will. Cilantro and lime on top of the finished product makes it perfect! Thanks!
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6 users found this review helpful

Displaying results 1-20 (of 119) reviews
 
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