Amy A. Recipe Reviews (Pg. 1) - Allrecipes.com (10550742)

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Amy A.

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Ratatouille

Reviewed: Aug. 7, 2013
My kids and I loved this. I used yellow beets, eggplant, zucchini, tomatoes and yellow squash and onions (my haul from our local farmers market) and it was amazing.
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Garlic Prime Rib

Reviewed: Dec. 26, 2012
I read every review on this and a million other prime rib recipes. I have my Kitchen bouquet seasoning but for the life of me was having the hardest time deciding which cooking method to use. I'm glad I chose this one. I let my roast sit out until it achieved room temp. It took approximately 2 1/2 hours to get between 60-70 degrees. When I took it out of the fridge I immediately spiced it with basted kitchen bouquet, fresh cracked pepper, a little bit of sea salt and garlic powder. I put this in the oven (if your oven isn't 100% clean, turn on the exhaust fan)at 500 degrees for about 7 minutes per pound-uncovered, by the way. I turned on the oven light to watch it and make sure it was crusting nicely without opening my oven door. I turned off the oven and locked the oven door (to keep my nosy children out and prevent burns) and let sit in the oven for 90 minutes. I took it out and put the foil over it for approximately 30 minutes while I made the veggies and roasted red potatoes. The temperature was a perfect medium rare, just the way we like in my home. I used the leftovers today for French Dip sandwiches with fresh baked bread and french onion soup and it was incredible! I can't wait to make this again. Everyone loved it and we have a new Christmas dinner tradition.
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Cinnamon Yogurt Dip

Reviewed: Dec. 20, 2012
Perfect recipe for a quick fruit dip! I got the task of making a fruit tray for my daughter's first grade class, and while most kids will eat fruit, I wanted to give them a slightly sweet tasty dip that didn't use confectioners sugar or whipped cream. So good. I used a half tbsp of cinnamon and local tangerine honey. It is being served with fresh pineapple, blueberries, seedless red grapes, kiwi and strawberries.
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6 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Jan. 3, 2012
This is by far the easiest way to make a roast as long as you don't need your oven for a few hours! I had my dinner timed out so that when the roast came out, I got the sides in, which were done in the amount of time for the roast to sit. I used a combination of garlic powder, fresh ground pepper and some cajun seasoning all over the roast. Everyone was wowed at how good it was. I made the mistake of deciding to "sample" it to make sure it tasted okay and it melted in my mouth. I ended up sampling about five times and dipped it in the juice that it cooked in. I also followed another reviewers suggestion and put the fattiest side up. It glazed beautifully. We had leftovers because I cooked a really big roast for the amount of people eating and the leftovers were still awesome, which says a lot for a beef roast dish. Not dry at all!
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3 users found this review helpful

Chunky Seafood Chowder

Reviewed: Apr. 8, 2011
This was very good for a quick chowder. I didn't add bacon, but will next time (Lent) as I like the flavor bacon adds to chowders. It's also a much less expensive recipe to make than traditional chowders. I'll make it again, but will try to add more depth.
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1 user found this review helpful

Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 22, 2011
I made this and it was fantastic. The only thing I did differently was use some bouillion cubes instead of plain water. I like the extra beef taste. Very easy to throw together. I used Heineken, since I have a kegerater with that at my constant disposal. I made a fresh loaf of Irish soda bread with it and it was awesome. I had five kids and six adults over and there were no leftovers. I'll be making this more than just on St. Patty's day because it was so super easy!
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Mom's Buttermilk Pancakes

Reviewed: Mar. 22, 2011
I cooked these this morning and made them as directed. The only thing I added was a teaspoon of banana exact, and topped them with fresh bananas and strawberries. They cooked evenly and beautifully, and it made enough for me to freeze some silver dollar pancakes for my kids to have later in the week for a really quick breakfast. Very easy, nothing weird or hard to do. If you are like me and keep powdered buttermilk in your fridge, then you should have all of these ingredients on hand! This will be my go to recipe for quick, noncomplicated pancakes from now on.
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Pecan Nut Crust

Reviewed: Dec. 9, 2010
I used this crust recipe for pumpkin cheesecake. I could have eaten the crust by itself. I used three T of butter instead of four, because of the oils in the pecans. It's almost like a praline crust and the cheesecake complimented it perfectly. I also refridgerated it for about 4 hours before I baked it becasue I unexpectedly had to leave the house. I usually use graham cracker crusts for my cheesecake but since this holds up to being filled without crumbling, this is my go to crust now! Yummy!
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Pumpkin Cheese Bread II

Reviewed: Oct. 4, 2010
I LOVE this bread. I will say that I had difficulty with the layering so I swirled the cream cheese center. I am throwing out my pumpkin roll recipe and using this from now on. Much less work and absolutely delicious! Dense, perfectly sweet, lightly spiced and the loaves lookes really pretty coming out of the oven!
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3 users found this review helpful

Sloppy Joes II

Reviewed: Jul. 28, 2010
I wish it would let me give 4.5 stars. This is a great, basic recipe. I use it a lot and it's also in the "not allowed to buy it premade" file!
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Debdoozie's Blue Ribbon Chili

Reviewed: Jul. 28, 2010
I have a bunch of chili recipes. This is the only one I will ever use again! Absolutely perfect and I didn't change a thing.
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1 user found this review helpful

Lazy-Day Cranberry Relish

Reviewed: Jul. 28, 2010
This is everything it says. Easy, quick and delicious!
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3 users found this review helpful

Icebox Sugar Cookies

Reviewed: Jul. 28, 2010
I am a great cook, but up until now have been a supreme failure at sugar cookies. These are so easy and everyone that tried them said they were the best sugar cookies ever! Absolutely perfect and they store really well!
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2 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Jul. 28, 2010
We have a list of things that I cook that are so good I'm never allowed to buy it packaged again. Scalloped potatoes are now on this list. I have made this recipe several times and it is always perfect. I will say that I omit the paprika because I'm allergic to it, but I don't think it needs it! Highly recommend it.
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Southern as You Can Get Collard Greens

Reviewed: Jul. 28, 2010
This is the perfect recipe for collard greens. I grew up in the South and could eat greens every day. This is five star on its own, but after I made it the first time, I added red pepper flakes and a bit more vinegar to mine. I like spicy greens!
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4 users found this review helpful

Dessert Crepes

Reviewed: Jul. 28, 2010
This was exactly what I was looking for when I was making blintzes for Father's Day. The crepes were perfectly eggy and a great consistency. I will make these over and over. I came up with my own blintz filling that went perfectly with these. I just used a mixture of ricotta, confectioners sugar and vanilla and topped it with strawberries and blueberries. Super easy and yummy.
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No Roll Pie Crust I

Reviewed: Jul. 28, 2010
This was an easy recipe. At first I was nervous because of the consistency. I made two crusts and prebaked the bottom crust for a chicken pot pie. I was very surprised that it tasted as good as it did. The dough broke apart very easily, though and I had to rework it for the top crust. The taste and simplicity of it was great, though so I will definitely be using this for my savory recipes. I wouldn't use it for fruit pies, though.
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Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Oct. 6, 2009
I love this recipe and so does everyone in my family (including my three year old, who asked for seconds AND wanted leftovers the next night). I get off of work at six, so during the week I like making dinner that doesn't take an hour to cook but is delicious. This fits perfectly! It's very easy to make and I can have dinner on the table in 30 minutes.. Just make sure you keep stirring the gravy. I use Adoba seasoning in place of poultry seasoning, bread crumbs instead of crackers (no patience on my part to crush crackers) and use dehydrated minced onion. I keep the patties on the shorter cook side and to keep them warm, I put them on a plate with a paper towel and store them in the microwave (about the only thing my microwave gets used for) while I make the gravy. I passed this along to one of my best friends, who loved it so much she told me to just give her my recipe collection for Christmas. Also, I rarely use a recipe that I don't tweek to some extent. The modifications I mentioned above are minimal at best, especially for me, but I basically stick to this recipe exactly. Try this recipe. You won't be dissappointed.
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Quick and Easy Alfredo Sauce

Reviewed: Sep. 12, 2009
I followed the recipe for the most part, but followed other reviewers' advice and cut down on the milk. I only used a cup as I like really thick alfredo sauce. I also used minced garlic instead of the garlic powder. I don't generally rate reviews after I alter the recipe, but I have to say that when done right, this sauce was amazingly easy. You really need to keep whisking and I brought the consistency up before I added the cheese at the end. I whisked in the cheese until it was melted and used fresh cracked pepper. It was great stand alone but then I sauteed smoked sausage and roasted red peppers. I added the sauce and the sausage/peppers to the cooked pasta and mixed well. It was served to my fiance, a couple of friends, and a picky three year old (I gave her noodles and sauce and had to remove the sausage and peppers from hers). Everyone loved it. Personally, I use recipes as a jumping point, but if you are a novice cook, then follow the recipe first and then tweak to your tastes. I come from an Italian family, so I personally always use fresh garlic, pepper and cheese. I have "shaky cheese" as my daughter calls it, but I use it as a topper and not a mix in to my recipes.
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Jayme's Cole Slaw

Reviewed: Aug. 14, 2009
This is a very simple cole slaw. I am using to top NC style pulled pork bbq sandwiches and needed a slaw to whip up on my lunch break from work. It has the perfect taste and texture for what I am using it for. At first, the color kind of set me back (I'm from VA, cole slaw is white there), but it will go well with the vinegary bbq. I followed another reviewers advice, used a bag of the preshredded cabbage and halved the recipe. Perfect. I added maybe another tablespoon of mayo to thicken it up a little, but other than that the flavor is great. It will be amazing once it's chilled. For the record, anytime I make a salad (potato, macaroni, pasta, slaw) it always needs to chill for awhile. If anyone is trying this recipe without chilling it first and giving it a bad review, then try it again and let it sit for awhile. The flavors need to blend.
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