AmyJo Recipe Reviews (Pg. 1) - Allrecipes.com (10408139)

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Authentic Mexican Chili Rellenos

Reviewed: Mar. 20, 2012
Delicious! Perfect texture! I froze the stuffed chilis before coating them to make them easier to handle.
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30 users found this review helpful

Good for You Greek Salad

Reviewed: May 10, 2012
This salad is absolutely lovely! I probably doubled the olives, but otherwise we had this unchanged. I served this with whole-wheat pita bread and hummus. We cut the pita open, speared it with hummus, filled it with salad and topped it with some chopped chard. It was amazing and SO easy. I think this is going to be a new picnic food staple for our family!
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10 users found this review helpful

Miso Soup

Reviewed: Nov. 13, 2010
This was so close to what I wanted it to be! I made a few small changes, and next time I will make a few more. The changes: rather than using granules, I made dashi from scratch using the Konbu Dashi recipe from this site. Next time, I will use firm tofu. That's what I usually buy and I find the silken to have an unpleasant texture. To sum up, use broth from scratch and firm tofu and you will be amazed at how easy and delicious this was. I used white miso.
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10 users found this review helpful

Tangy Vegan Crockpot Corn Chowder

Reviewed: Aug. 26, 2010
meh. This wasn't bad, but it wasn't anything to write home about. I think that next time, I will add one of the cans of corn AFTER blending the soup, and maybe try to leave some potatoes in whole chunks. That may make it more interesting to eat at least.
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10 users found this review helpful

Colombian Lentils

Reviewed: Mar. 1, 2011
This was ok, but a bit bland. I found that I had to add a lot more water to it. I also added some garlic, some pepper and some chili sauce, and garnished with green onions. It was pretty decent, but I don't think I'll make this again.
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9 users found this review helpful

Green Chile Spinach Quiche

Reviewed: Apr. 12, 2011
My husband likes neither quiche nor spinach, but he's going back for seconds on this! I halved the recipe, added some shallots and red bell pepper and cut the spinach by half. Didn't have any canned chilis on hand, so I used some anaheims I put up in my freezer last summer. I also sprinkled about 1/4 cup of shredded jack cheese on top just before baking. This is SO good!
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8 users found this review helpful

Graham Crackers

Reviewed: Jul. 7, 2011
This is exactly what I wanted it to be. I followed the recipe exactly, except that I cut the though into dinosaur shapes rather than into rectangles. I found that the dough becomes cranky and you really can't roll it out more than twice. After the second time, I took all the scraps, rolled them into balls and flattened them for some round blob crackers. These are a lot like the grahams you buy in the store, but not as sugary. My 9 month old loves them and I love that I know what he's eating!
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7 users found this review helpful

Peppy's Pita Bread

Reviewed: Jan. 10, 2011
This is my new pita recipe! Perfect! Don't have a bread machine, so I mixed it in my stand mixer, kneaded with the bread hook for 10 minues and let rise until double. Cooked it on a pizza stone for 4 minutes. yum.
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7 users found this review helpful

Konbu Dashi

Reviewed: Nov. 13, 2010
This was exactly what I needed to make my miso soup shine. Perfect! It will cook down a little though when it simmers, so be sure to add extra water.
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7 users found this review helpful

Chewy Chocolate Cookies

Reviewed: Mar. 1, 2009
So many of the reviews warn that these cookies come out too flat. I used some baking powder and that completely eliminated that problem. They're fluffy and tasty. I also added some white chocolate chips and they were just sinful. The only problems that I ran into were these: I made a double batch to take camping and that was a completely obscene amount of cookies, also, they did not travel well. They tended to crumble easily.
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7 users found this review helpful

Roasted Red Pepper Spread

Reviewed: May 17, 2012
This is good, but not to die for. It just tastes like roasted bell peppers, and is a whole lot more work than just roasting them as needed.
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6 users found this review helpful

Chocolate Covered Cherries

Reviewed: Dec. 13, 2009
oh my gosh! These are decadent. I found that I can minimize leaving and "patch jobs" by putting the freshly dipped cherries onto a cookie sheet that I had put into the freezer for about half an hour. I also found that it was easier to make these if the stems are removed at the very beginning of the process. That seems counter-intuitive, but here's what I did. After dusting your hands with powdered sugar, get the right amount of fondant and roll it into a ball. Then press it into a disk and put a cherry in the middle, and wrap it up as well as you can. Then, roll the whole thing as if you were rolling the fondant into a ball again. This will help get even coverage. When dipping time came, I just stuck a fondue fork into the top and dipped. In hindsight, I think a skewer would have worked better, but the fork was handy. Once they were all dipped, I went over them with the semi-cooled chocolate with a pastry brush and voila. Then it was back to the freezer for 15 minutes, turned them over and went back at it with the pastry brush. Yes, these are a little time consuming. And yes, you have to wait a lot of time before you can even experience how wonderful they are, but for the love of all that is good in this world, they are so worth it!
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6 users found this review helpful

Guacamole

Reviewed: Apr. 14, 2011
This is what guacamole should be! I don't care for tomatoes in my guac, so I didn't add those, and in the end I realized I had forgotten the onion, but it was still fantastic! I'm glad that I cut the recipe in half or we would have over-indulged.
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5 users found this review helpful

Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: Jan. 5, 2011
Had to make some reasonable adjustments on this to suit my vegetarian family. Replaced the chicken broth with some vegetable stock, and the chicken with some green chilis, cilantro and tomatoes. The sauce was a bit on the bland side, so I added some jalapenos and about 1/2 tsp of cumin. Next time, I will either make 1/2 the sauce or 2x the enchiladas. My husband said this was one of the top 5 meals I've made!
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5 users found this review helpful

Hot Apple Cider

Reviewed: Nov. 1, 2010
Tasty and easy! I used 1/4 tsp each ground allspice and cloves and 1.2 tsp cinnamon and I used a full 2 quarts of apple cider. Floated the fruit in it in a crockpot for about an hour. Then I removed all but one orange and one lemon slice for decoration.
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5 users found this review helpful

Rotisserie Chicken

Reviewed: Jun. 26, 2009
This recipe was so easy, my husband (who doesn't cook) was able to make this almost entirely by himself. He thought that salt, pepper, paprika and butter sounded too dram though, so he used lemon pepper, oregano and garlic too! This recipe is great as a blank canvas and you can add whatever flavors you like.
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5 users found this review helpful

Simple Scones

Reviewed: Dec. 4, 2011
So tasty! I made the blueberry lemon version. They were nice and crumbly and not tough! I love the grated butter trick. I do this now with all my pie crusts too!
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4 users found this review helpful

Sweet and Savory Kale

Reviewed: Nov. 9, 2010
I give this 4 stars because I thought it was fantastic, my husband, however, thought it was too vinegary. I will try again with less vinegar next time.
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4 users found this review helpful

Meringue II

Reviewed: Aug. 10, 2010
Made this for a lemon meringue pie. Tasted good, but it fell.
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4 users found this review helpful

Faux Meat Balls

Reviewed: Jun. 17, 2010
These really are very good. I only made half a batch, because I didn't have many eggs. I wish I'd made more for snacks! These are so very tasty! I read the other reviews about them being dry, so about halfway through the baking time I drizzled them with olive oil. I didn't have "italian" breadcrumbs, so I just used plain and added some herbs (to be honest, I don't really pay attention when I'm sprinkling, I just start with oregano and go until it smells right). The flavor is awesome, but there is a "springiness" to their texture that is a little strange. After mixing everything, it was so liquid-y there was no way that I could have shaped this into balls, so I added another 1/2 cup or so of breadcrumbs. In the future, I will use 2 eggs and a little olive oil for a half batch. I think the oil should help with the moistness issue. I recommend trying these.
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4 users found this review helpful

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