Amori Recipe Reviews (Pg. 1) - Allrecipes.com (10660405)

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Sweet Restaurant Slaw

Reviewed: Sep. 25, 2012
I've been making this recipe for awhile now, but I had guests today that hate sugary salads. I served with pulled pork from this site with some changes: For one bag of coleslaw I used 1/2 C mayo, 1 tb sour cream, 2 tb sugar, 1 tb rice vinegar, 1/4 ts salt, 1/2 ts poppy seeds and 1/8 ts black pepper. WONDERFUL!
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Slow Cooker Pulled Pork

Reviewed: Sep. 25, 2012
After making this recipe with shoulder for years [trimming, degreasing and still having fatty bits on the finished product], I decided to try a 4 lb Single Pork Loin [not tenderloin] for a small gathering. The finished product had a very thin layer of fat on the surface, it was moist and super tender throughout! 4 lbs of meat, 2 1/2 cans of root beer and 1-40 oz Sweet Baby Ray's Original BBQ Sauce is THE BOMB for 17 people YES 17 large sandwiches! Wait for pork to go on sale and try it, my piece was only $13.
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Chicken Makhani (Indian Butter Chicken)

Reviewed: Feb. 26, 2012
Love this recipe. It has changed quite a bit since 2004, thanks to my SIL who's from Surat: In in a bowl, grate 1/2" piece of fresh ginger and two cloves of garlic, add 1/4 ts salt, 1/4 ts dried fenugreek leaves [crushed], pinch of pepper and 1lb chicken pieces. Mix and set aside to marinate while you prepare/measure other ingredients.   Heat 2 tb of EVO in a large skillet, add the marinated chicken, cook half way through, [some pieces may be golden brown]- remove to a plate and reserve.  Melt 2-3 tablespoons of butter in same skillet, stir in 1/2 onion roughly chopped, 1/2 jalapeno [seeded], 1/2" fresh ginger and a pinch of salt; once onions have softened, add 2 ts chopped garlic, 1 bay leaf, 1 ts dry fenugreek leaves, 1 ts cumin powder, 1ts coriander powder, 1 ts garam masala, 1/4-1/2 ts cayenne pepper and a pinch of ground cardamom, after 30 seconds, add 2 C of crushed tomatoes [she uses Hunt's Natural] and 1 C of low sodium chicken stock. Bring to a boil; reduce heat to low and simmer until tomatoes are tender. Cool slightly, remove the bay leaf and CAREFULLY transfer the sauce to a blender/food processor. Process to a smooth sauce [1 minute]. Pour the silky sauce into same saucepan, return the bay leaf, add 1/2 C of half and half and the reserved chicken, add a bit more stock if it seems too thick, simmer for 5 minutes, gently stirring to avoid sticking, adjust seasonings [salt, masala, fenugreek, cayenne]. She often adds 1 ts of Ketchup as her 'secret' ingredient.
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Angela's Awesome Enchiladas

Reviewed: Apr. 17, 2010
Good, to simplify...Just shred a small roasted chicken. To the condensed/sour cream mixture add the whole pack of taco seasoning simmer then add the chicken. Spread remining into pyrex, fill tortillas with the seasoned chicken, cheese and roll, just like the recipe says. Easier and as yummy.
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Southwestern Egg Rolls

Reviewed: Apr. 25, 2009
I had Amy's Cilantro avail in my fridge, glad I stumbled on this one =-) Shortcuts: Placed 2 whole roasted breasts [well seasoned from the crockpot & chopped] in a large bowl, added 1/2 red bell pepper[minced]whole can of La Costena black beans [drained] 4 tb fresh spinach and 1 jalapeno minced, 2 tb cilantro, 1/4t ts ground cumin, pinch of cayenne, pinch of salt, about 1/2 C shredded Jack I had left in the fridge, covered and microwaved the whole thing for 4 minutes to soften peppers/fresh spinach, stirring every 2 minutes, OMG! Instant heaven. Also microwaved 16 medium sized tortillas in a gallon size Zip bag for 1 minute to soften [unsealed] the zip lock kept them pliable for a long time, the wonderful rolls were baked w/PAM as other suggested. Thank You!
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Amy's Cilantro Cream Sauce

Reviewed: Apr. 25, 2009
Friends hated it on my first try, but LOVED it second time around using: Low Fat Cream cheese, 2 Tb sour cream, 1-7oz 'La Costena' green sauce in the hispanic isle, 1/2 ts fresh ground black pepper, pinch of salt, 1/4 ts ground cumin, 1 1/2 garlic powder, juice of half a lime, 1 1/2 C french cilantro ->bunches in CA are huge! perhaps my mistake the first time. Thanks for Posting =-)
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Creamy Caramel Flan

Reviewed: Feb. 17, 2009
The recipe is similar to the one I've made over the years, we use only 4 eggs and always, always use 1/2 C sugar, once it's yellow in color we add 1/4 C Caro corn syrup.....it will never, ever harden on you.
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Chicken Pot Pie IX

Reviewed: Feb. 14, 2009
Good base recipe, similar to Mum's Pub: Sautee 1 onion & 3 ribs of celery [diced] in 4 tb unsalted butter, add 5tb flour once softened, season w/1ts turkey Rub, 1/4ts salt, 1/4ts garlic powder, 1ts chicken bullion, 1/4 ts black pepper, once flour is cooked, whisk in 2C chx stock+1C milk, keep whisking until no visible lumps & thickened, turn off heat, add 2C frozen veggies & 1/2 roasted chicken [shredded] fill a pie dish, let cool & cover w/pie crust, bake. W/0 roasted chicken: Cook 1lb chx in 3C water/2 garlic cloves/1 onion/1bay leaf/3 celery ribs/1ts chx bullion/simmer until tender, strain, shred the chix & use the tasty stock in you base, only saute 1/4 onion in butter, the rest of ingredients remain the same, good luck!
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Joy's Prizewinning Trifle

Reviewed: Feb. 13, 2009
Very good!
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World's Best Lasagna

Reviewed: Jan. 2, 2009
4 Stars only because 1st time my MIL made it, it was greasy/SALTY! I made the sauce the night before with what I had: Sauteed 1/2 sweet 1/2 lb hot sausage and 3/4 lean turkey, drained ALL the fat from it and 'dumped' it into my crockpot, did the same with onions/garlic, added 1/2 C water, 1/2 red wine, 1 TEASPOON of salt, 2 TEASPOONS of italian seasoning and NO fennel since our butchers' sausage had plenty of it. Cooked for 3-4 hours on high, let it cool, seal and refrigerated it until next day. BOY WHAT A SURPRISE!!! big, big difference.....the sauce wasn't greasy at all with an intense flavor, perfect for the ricotta, which I only sprinkled w/salt and a pinch of italian seasoning....Not the Best lasagna but DEF restaurant quality, thanks for posting =-)
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Sensational Sirloin Kabobs

Reviewed: Jul. 29, 2008
Great recipe, only used 1 tb sugar and that was sufficient! Thanks for sharing
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Chile Relleno Casserole

Reviewed: May 3, 2008
SO, SO =-( For a traditional taste & better visuals: Break up a 14.5oz can of Mexican Style Stewed tomatoes w/fork and empty into the baking dish. I used 6 Broiled/peeled/seeded Poblano peppers. Added garlic, oregano, salt & pepper to stuffing, carefully stuffed the peppers, placed on the tomato sauce. In a bowl Whisk: 6 eggs, 1/3C flour, 1ts B.Powder & Pinch of salt, and pour over the sauce/peppers, sprinkle w/1C of shredded cheese and bake. GORGEOUS DISH!
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Nov. 5, 2007
Followed to the T first time, but do agree...the flavor of the jarred Alfredo sauce came through =-( Last week, made same recipe IN A HURRY with What I had avail: Defrosted 9-10 oz chopped spinach in a 8X8 Pyrex-squeezed liquid out. Added only 3/4 of Classico-Roasted Garlic Alfredo, 'only' 2/3 of a cup of Jarred marinated artichoke hearts(Very strong but buttery when chopped)2 tb of it's marinade, 3-6tb milk, pinch or 2 of pepper flakes and Marjoram (MAJOR TASTE IMPROVEMENT!) 8oz reduced fat cream cheese cubed, 1/3C parmegiano-regiano cheese, 2/3C mozzarella and 1/3C colby for color. Microwaved it at -50% Power -covered, stirring every 2 min until creamy and bubbly . WONDERFUL!!!
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Paella

Reviewed: Oct. 20, 2007
Great Jambalaya, sorry but we made 3 paellas today (Party) THIS ONE stayed home!
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Paella I

Reviewed: Oct. 20, 2007
I simmered 3 1/2 C chicken stock + 1 can of chopped clams w/bay leaf and 1/4 ts turmeric to speed up the cooking process. Also added 1/2ts paprika into the onion mixture. Rinsed long grain rice, no squid, no thyme for me. Good Variation! OK to use wok/non-stick pans, but the Paella Pan does help w/visuals=-)
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