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

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Eva Amber

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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

Twice Baked Sweet Potatoes with Ricotta Cheese

Reviewed: Jun. 11, 2009
This is a fabulous recipe! The ginger gives it a very special flavor. I have to admit that I love the marshmallow sweet potato recipes, but those have their own time and place. This was much better for a weeknight dinner. I didn't have sage so I used basil, and that tasted great, but I will definitely try again with sage.
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0 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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10 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Apr. 3, 2009
Absolutely delicious! I dug some frozen bagels out of the back of the freezer and used those for the bread. I made this as a side dish to go with chicken breasts (not inside a turkey) so I doubled the amount of broth, and baked it in a greased dish covered with tinfoil. I took it out and stirred it after 30 minutes, added some more broth, and recovered it to bake for 15 more minutes. Then I lowered the temp to 315, took off the foil and let it cook for 15 minutes more. Perfect!
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4 users found this review helpful

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Apr. 1, 2009
This was delicious! I didn't bread the fish, I just pan-fried it, diced it, and then poured the marinade over it. In my opinion, the marinade is a little too sweet, but it is a PERFECT counterbalance to the spicy coleslaw. Yum! Everyone wants me to make it again!
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0 users found this review helpful

Warm Mushroom Salad

Reviewed: Mar. 25, 2009
This is an amazing recipe. I was worried about a "warm" salad, but it cooled down to room temperature quickly, and was delicious. I added goat cheese and pine nuts which made it much less healthy, but it's hard to resist throwing cheese into things.
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2 users found this review helpful

Frosted Pumpkin Cookies

Reviewed: Mar. 8, 2009
I only made the frosting (based on the numerous five star reviews) so that is all I can comment on. I made it to go on cupcakes, but I didn't have time to frost them right then, so I made the frosting and thought I could let it sit until I got back from my run. When I returned home the frosting was as hard as caramel candy! Luckily, it turned out fine when I heated it up over the stove, and then creamed it with my beaters again. It stayed soft long enough to frost everything. I didn't have maple flavoring so I used almost extract - still turned out fine. In conclusion: this frosting is AMAZING, but be careful. We were all eating the tops right off of the cupcakes!
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2 users found this review helpful

Seared Ahi Tuna Steaks

Reviewed: Mar. 1, 2009
This was delicious. I used sesame oil instead of olive oil, because I wanted more of an Asian-food taste. Very quick and easy to do, and the whole family liked it (even my little brother said I should make it again!).
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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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14 users found this review helpful

Red Salad

Reviewed: Feb. 6, 2009
When I lived in the campo of Peru my host mom would make me huge bowls of this. We usually had it with lime juice and salt and pepper instead of mustard and mayonese. I didn't think I liked beets before I ate this salad, but they now have a special place in my heart!
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2 users found this review helpful

No Bake Chocolate Oat Bars

Reviewed: Dec. 1, 2007
I am obsessed with these bars. I don´t have an oven right now, and my husband has lost about 10 pounds in three months, so I am trying to make delicious high calorie food. These bars were a huge hit with him, and I have already made two batches. I think that for my two years in Peru this will be a staple. Just be sure to use enough butter or the oats layer won´t stick properly. Thanks for this recipe!
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2 users found this review helpful

One Bowl Chocolate Cake III

Reviewed: Nov. 26, 2010
Wonderful cake. I made it in 9X13 pan and it took about 50 minutes to cook. For those of you worried about what type of cocoa powder to use - I used Hersheys and it turned out fine. In my mind that *is* a quality ingredient! Like others I used coffee instead of water - couldn't taste the coffee but the cake was amazing.
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3 users found this review helpful

Frosted Banana Bars

Reviewed: Nov. 22, 2007
These turned out delicious, although the texture was a lot like sponge cake, and I expected something more substantial. Of course, this is probably my fault because I couldn´t find sour cream in my town in Peru, so I just used plain yogurt with a little vinagre instead. Anyway, it didn´t effect the taste, and they were one of the first things to go during our peace corps thanksgiving feast. I added a bit of cinnamon, and I also made my own cream cheese frosting.
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Smushed Apples and Sweet Potatoes

Reviewed: Oct. 15, 2007
We had a cooking day during my peace corps training in peru, and we all brought in recipes to make. I decided on this recipe because all of the ingrediants are really plentiful and inexpenive here. It turned out sooooo well, and everyone (both peruvian and american) wanted the recipe. A total success! thanks!
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Rigatoni with Eggplant, Mushrooms and Goat Cheese

Reviewed: Aug. 31, 2007
Delicious! I added fresh basil once I took the dish off the heat, and used mushroom broth instead of meat broth. I wanted to make a vegetarian dinner for my meat loving family, so I picked this because it seemed hearty enough for meat eaters. It was delicious, and no one asked where the meat was, so it was a total success!
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2 users found this review helpful
Photo by Eva Amber

White Chocolate Raspberry Cheesecake

Reviewed: Aug. 31, 2007
A great recipe. I love that cheesecakes should be made the day before. It is great for busy dinner parties. I am not artistic at all, but I didn't find the swirling of the raspberry sauce that hard. I just spooned the raspberry sauce into a bag, snipped off the end, and decorated with that, and then used a skewer to pull lines through my design.
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3 users found this review helpful
Photo by Eva Amber

Elizabeth's Extreme Chocolate Lover's Cake

Reviewed: Aug. 31, 2007
I think that this recipe made a restaurant quality cake! I loved the ganache in the middle. Yum! Be advised that this cake takes a long time to put together, and makes a HUGE cake! I served it to 11 chocolate lovers, and we still had half of a cake left! Next time I will half the recipe, and then split the one layer horizontally, to make a smaller, rich cake.
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4 users found this review helpful

Curry-Coconut Shrimp

Reviewed: Aug. 28, 2007
Yummy!!! I skipped the whole last step of adding the water and cornstarch, and I think the sauce was delicious the way it was.
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1 user found this review helpful

Beer Bread II

Reviewed: Aug. 27, 2007
Great! I added about 3/4 cup of oats to give it more texture and then a splash more beer to even up the wet to dry ratio (I was using a guiness which has 14 ounces instead of 12). It's a really tasty, hearty bread, and I like that it's really a bread, and not just a cake disguised like bread, like most things in the quick-bread genre tend to be.
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Beer Lime Grilled Chicken

Reviewed: Aug. 26, 2007
I was only marinating two breasts so I only used half of a bottle of beer, but I used an entire lime juiced and half of a lemon juiced. I used dried cilantro and dried basil, and left the marinade for about an hour before I grilled it. The result was extremely juicy and flavorful chicken. It was great warm the night it was cooked, and i added it to a cold pasta salad, and that was great too.
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1 user found this review helpful

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