Amy Recipe Reviews (Pg. 1) - Allrecipes.com (1052712)

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Simplified Cassoulet

Reviewed: Jan. 18, 2012
I used lamb and almost ruined it by not sealing the pot completely when braising it at 450 degrees. Despite not having the whole portion of lamb, once I'd burned it, the cassoulet turned out quite good. The portions are huge. A half recipe was several meals for my husband and me, even having seconds. Next time I will braise the lamb at a lower temperature so as not to burn it.
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4 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Jan. 5, 2012
I made the soup exactly according to the recipe. I've never had it at the restaurant chain (I suspect it's one I avoid), but this struck me as bacon soup - too much bacon and sausage. I'll stick to potato soup, or a winter veg soup that has greens and potatoes.
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3 users found this review helpful

Cheesy Artichoke Mini Tarts

Reviewed: Feb. 7, 2011
I made these for a baby shower. They turned out very tasty. I blended the filling in the food processor for a bit just to get everything miixed up.
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2 users found this review helpful

Cucumber Soup

Reviewed: Aug. 5, 2008
I love this soup. I even sometimes make it with fat-free yogurt, fat-free sour cream, lowfat versions, whatever, it always tastes great. I always try to use fat-free chicken broth. It keeps very well in the refrierator, too.
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13 users found this review helpful
Photo by Amy

Chocolate Oatmeal Cookies

Reviewed: Jul. 10, 2008
I used butter, because I never bake with margarine. I like the cinnamon and the cookies have a nice chocolate flavor. I wish they looked as good as they taste. I have always thought cocoa gives the finished product less of a sheen than chocolate would. I tried to make them small enough to get the full 36, but only got 33.
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1 user found this review helpful

Lemon Berry Smoothie

Reviewed: Apr. 29, 2007
I made it this morning and loved it. Next time, I'll add the milk and ice cubes first and crush the ice a bit before adding the rest. It got to be a bit much for my blender when I added everything at once. Maybe because I used frozen fruit.
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32 users found this review helpful

Cheesy Chicken-and-Pasta Bake

Reviewed: Feb. 25, 2007
OK but just too bland. The sauce needs a little more zing, maybe some curry powder. I followed the recipe exactly, but added a chopped red pepper and some spinach, to increase the vegetable content and make it a one-pot meal.
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3 users found this review helpful

Almond Chicken Casserole II

Reviewed: Jan. 22, 2006
I made this with what I had on hand - no almonds or cornflakes. I used half the amount of rice. I added chopped green pepper and carrots, to increase the amount of vegetables and make it more of a one-pot meal. I added some fresh chopped rosemary to the veggies and some grated parmesan cheese to the soup/mayo mixture. These added a lot to the overall flavor. Since I had no cornflakes, I made breadcrumbs by whirling a crust of bread in the food processor with some more parmesan cheese. Instead of feeding 12, cutting back on the rice and adding more veggies meant it fed four easily.
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19 users found this review helpful

Hot Peanut Sauce

Reviewed: Jul. 5, 2005
Great sauce for quick weeknight meal. It doesn't have the sophistication of recipes using ingredients like lemongrass and coconut milk, but it made a nice pasta side dish alternative to mashed potatoes with grilled pork tenderloin.
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2 users found this review helpful

Grilled Pork Tenderloin with Balsamic Vinegar

Reviewed: Jul. 5, 2005
Easy to make. I roasted it in the oven when the sky clouded over. Not my favorite recipe but a nice change from the usual.
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10 users found this review helpful

Colcannon

Reviewed: Mar. 11, 2005
I agree with PATS1942 in that I saute the cabbage in butter, but I also saute the leeks, too. You can never have too much butter in potatoes, as far as I'm concerned. My family loves colcannon. I serve it with stew over it. The stew always has Guinness stout in it, too!
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58 users found this review helpful

No Bake Cookies III

Reviewed: Mar. 10, 2005
This is not as good as it could be, so I made some changes. I bumped the cocoa to 1/2 cup. I also used unsalted butter instead of margarine, but that's a personal preference. I NEVER use margarine ever. I would also cut back a little on the oats, down to 2 and 1/2 cups. With these changes, these are just like I remember from my childhood!
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1 user found this review helpful

Lemon Parmesan Spaghetti

Reviewed: Feb. 2, 2005
The acidity of the lemon juice and sour cream didn't work for me. I added lots more parmesan and ground some white pepper over it, but it still wasn't great. I wouldn't make it again without a lot of tinkering, in fact, I'd just go for an alfredo.
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1 user found this review helpful

Lemon Horseradish New Potatoes

Reviewed: Sep. 8, 2004
Maybe because it was the day after Labor Day, I was looking for a recipe for red potatoes that wasn't potato salad. I used larger ones than what you'd call "new" potatoes, so I cut them up into @ 1 inch pieces. I made a little more sauce than the recipe called for, based on comments in other reviews. The whole family LOVED them. The only change I made is to melt the butter and make the sauce in a small saucepan. I found that I couldn't put foil on the hot dish if I melted the butter in the dish I baked the potatoes in. If you use a dish with its own lid, that may not be a problem.
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2 users found this review helpful

Baked Ziti I

Reviewed: Aug. 29, 2004
This was a good, no nonsense dish. The family enjoyed it, though it's not anything to get too excited about. I substituted italian sausage for the ground beef.
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1 user found this review helpful

Broccoli and Cheese Brunch Casserole

Reviewed: Apr. 12, 2004
Served this at my Easter brunch and was pretty satisfied. I wanted to put it into a 9x13, so used 12 eggs and a bit more milk. Even though we always drink skim, I use whole milk in a recipe like this because skim makes for a watery dish. I also used fresh steamed broccoli, sauted half an onion and half a red pepper and added them. I think you could be creative with the cheeses you use, too.
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5 users found this review helpful

Port And Mushroom Sauce Chicken

Reviewed: Feb. 5, 2004
Good, but a little bland. Next time I will try to avoid dealing with ringing telephones, barking dogs and kids' homework while fixing dinner - perhaps giving it a little more attention would be good. I took advice from other reviewers and made double the sauce, which paid off. I am not a mushroom lover, so omitted them and thought that was fine. All in all, a fairly easy recipe and will probably make it again.
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1 user found this review helpful

Celery Wine Baked Chicken

Reviewed: Oct. 14, 2003
This was pretty good. I don't like mushrooms, so omitted them and sauteed the celery and (red) bell pepper, with a couple minced garlic cloves - why use powdered? I also used cream of chicken soup, since that's what I had. This is very similar to an old recipe from Joy of Cooking that mixes sour cream with a can of soup and pours it over the breasts. So I poured the sauce over the breasts. I baked it uncovered to keep the sauce from getting runny, per complaints from other reviewers. Served it over mashed sweet potatoes - very good!
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3 users found this review helpful

Pastitsio III

Reviewed: Sep. 19, 2003
This comes pretty close to the pastitsio I used to get at a neighborhood restaurant that closed. I make more sauce than the recipe calls for, but the flavor is very good.
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6 users found this review helpful

Chicken Monterey

Reviewed: Sep. 19, 2003
I've made this twice so far and the family all love it. The flavor is wonderful and the chicken is so tender, baking at only 300 degrees. But I can't give it 5 stars, since the recipe definitely needs tinkering with. I made it with only 4 breasts, but the same amount of sauce, as we wanted enough to put on rice or mashed potatoes. I use celery seed not salt, so I didn't find it salty. I also first browned the chicken, then made the sauce in the same pan. This way, I was able to cut back some on the 2nd bit of butter, plus the sauce has the chicken flavor. I LOVE butter, but this sauce can be greasy. I also added additional broth and wine. I may take another review's suggestion of adding sour cream.
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2 users found this review helpful

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