Amber Pitts Recipe Reviews (Pg. 1) - Allrecipes.com (10758206)

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Amber Pitts

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Tortilla Soup II

Reviewed: Jun. 8, 2013
This is exactly the recipe I was looking for. VERY authentic and delicious. I used a rotisserie chicken and added a can of canned whole tomatoes with the sauce and it made it perfect. Garnish with cheese, tortilla chips and avocado. Delish!!
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1 user found this review helpful

Terry's Lemon Caper Chicken

Reviewed: Jun. 15, 2012
This was tasty. I used panko bread crumbs, added salt and pepper to the chicken and pan fried in a mixture of olive oil and butter until golden brown and cooked through. I squeezed lemon juice onto the chicken along with the caper juice and served it with salad.
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3 users found this review helpful

Split Pea Soup with Rosemary

Reviewed: Apr. 9, 2012
This was yummy. I used my left over ham and ham bone from my Easter ham instead of bacon, used low sodium chicken broth and it was delicious. After one hour of cooking, I removed the ham bone and bay leaves and put it in the blender on puree. I then added it back to the pan, added another 1 1/2 cups of broth, 1/2 teaspoon of liquid smoke and one cup of diced ham and heated through. Very tasty and I'll make it again.
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1 user found this review helpful

Penne with Chicken and Asparagus

Reviewed: Mar. 30, 2012
YUM! Here's how I changed it a bit. -I halved each chicken breast so they were thinner. I browned the chicken in a pad of butter instead of oil. This left a nice brown in the pan as well as on the chicken and improved the flavor. -I added 1 cup of chicken broth to the pan along with 4 cloves crushed garlic and one teaspoon red pepper flakes. I deglazed the pan for 30 seconds and then added broccoli instead on asparagus because that's what I had on hand. I steamed for 5 minutes. -I removed the broccoli from the pan with a slotted spoon, leaving the broth in the pan with the garlic and pepper flakes and added the cut up chicken back to the pan. I covered and let it steam for 1 minute. I then tossed the pasta, broccoli, and the chicken, remaining broth with garlic and pappers all in a bowl and served with a bit of parm cheese on top. It was delicious and FULL of flavor. My husband who is super picky had seconds, so that says it all!
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2 users found this review helpful

French Toast Bake

Reviewed: Dec. 28, 2011
I made this for Christmas morning breakfast and it came out perfectly. Here are the changes I made to avoid the soggy issue that others mentioned. First I used a day old baguette. I ripped it into pieces about 2 inches big and layed them into the bottom of the greased casserold dish. I pressed them down a bit with a potato masher. I used one cup non fat milk and one cup half and half (Instead of 2.5 cups milk) and then proceeded with the rest of the ingredients as written. I added one bag of frozen organic blueberries to the top and refrigerated overnight. It baked for 35 minutes, sat for 5 and was PERFECT!
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4 users found this review helpful

Cream Cheese Frosting II

Reviewed: Oct. 30, 2011
Yum!! Used this to top the Pumpkin Cake III and it was perfect! I used rum extract instead of Vanilla for a slight butterscotch taste that complimented the cake nicely. This is not too sweet, but absolutely sweet enough. I am not a fan of traditional frosting and this one I found delicious.
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2 users found this review helpful

Pumpkin Cake III

Reviewed: Oct. 30, 2011
MAde this for a Halloween Party and it was a hit! I upped the cinnamon to 2t, added 2t of nutmeg, 2t of giner and 1t of cloves and replaced the vanilla with rum extract. I also traded 1/2 cup of oil for unswettened applesauce. It came out delicious and not overly spiced. I used cream cheese frostingII (half recipe) and substituted rum flavoring again for the vanilla. The overall taste was amazing and the moistness of the cake is unbeliveable. I baked in a bundt pan for 1 hour at the recommended temp and it came out perfectly.
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5 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Sep. 3, 2011
Very good! I made a whole chicken for dinner for my husband and I the evening before, saved the extra meat and boiled the carcas with carrots, celery, fresh thyme and a bay leaf for 5 hours and used the resulting broth and extra meat in the soup. I used only 1/2 of the tomato soup and one less boulion cube and omitted the salt. The canned tomatoes and salsa all have lots of salt as do the boullion cubes and season the soup perfectly. I will certainly make this again.
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5 users found this review helpful

Mint Chocolate Chip Cookies

Reviewed: Nov. 17, 2010
I made this as instructed except I used bittersweet chocolate instead of semi sweet. They were FABULOUS!! I didn't cut back on the extract or the mint chips. If you like andes mints or peppermint patties you will really love these!
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17 users found this review helpful

London Broil for the Slow Cooker

Reviewed: Nov. 5, 2010
Although it was falling apart after cooking 7 hours it was still a bit dry. The taste was good, but not amazing or anything. I do think that this is a good way to cook your London Broil as it is a lowfat piece of meat that is usually quite tough if you cook it fully.
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5 users found this review helpful

Easy Garlic Broiled Chicken

Reviewed: Sep. 17, 2010
Yummy! I used chicken thight quarters bone in with no skin. I sprinkled the chicken with a bit of sea salt before cooking. I cooked for 45 min in a 375 oven. For the basting sauce I used half butter, half olive oil, 3 times the garlic, low sodium soy sauce, and garlic chives in place of the parsley for extra flavor. Shallots would have also been nice. I cooked it on the stovetop until the butter was melted. Basted the chicken every 10 minutes. It was very tasty and will go into my rotation.
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6 users found this review helpful

Italian Pasta Salad II

Reviewed: Jul. 21, 2010
VERY tasty! I tool this to a BBQ and everyone LOVED it!! I made it as written and added the juice of one lemon, and a quarter cup of balsamic vinegar. Next time I will also add extra garlic. It was very tasty, but in my opinion needed the lemon and vinegar as without it I found it a tad bit bland.
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7 users found this review helpful

Candied Apples III

Reviewed: Oct. 19, 2009
This is a great recipe, but I changed a few things and have a few tips to make your apples incredible! First, you need a sweet and CRISP apple to get a good result here. I used Honey Crisp apples and got compliments at the Halloween Potluck I took these to about how good the apples were. I used 2 bags of cinnamon disks, double the water and 1 tablespoon of cinnamon extract as my cinnamon disks didn't seem to be quite fiery enough; not like red hots at least. I found that it takes some time to melt this down and before you get there they all combine into a huge piece of hard candy. It was at this point I got nervous, but just keep stirring and eventually you will have everything melted. I used a candy thermometer after all was melted and turned up the heat to reach 300 degrees. When you reach the 300 degrees, it will be a bubbling couldron of candy and will have expanded a bit. Turn off the stove at this time and start your dipping. You will get a gorgeous glossy candy coating that when set will be hard. With the 2 bags this yielded 7 large apples. This will be my go to recipe for candy apples!
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19 users found this review helpful

Plain Caramel Apples

Reviewed: Oct. 19, 2009
This was easy as pie and yielded some glossy gorgeous caramel apples. I used 6 granny smiths, 2 packages of kraft caramels, doubled the water and vanilla. Definitely refrigerate your apples overnight and put them in the freezer an hour before use. This helps set the caramel. If you want extra caramel coating, refrigerate after the first coating for about and hour and then re-dip. Great recipe which I will use again and again!
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10 users found this review helpful

Pan Fried Swiss Chard

Reviewed: Oct. 19, 2009
I loved this! The taste was tangy and savory! Will use this one again!!
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3 users found this review helpful

Blueberry Buckle

Reviewed: Aug. 13, 2009
INcredible!! This is a gorgeous cake and is by far much tastier that I had imagined. Mind you, I did use fresh ripe blueberries and that surely made a difference. I followed the recipe to a T but added 1/3 cup sour cream to the wet mixture and cut the milk in half. This equalled a very moist and dense buckle!! I will make this again and again!! Beware!! It makes much more than 4 servings!! I had to give some to the neighbors!!
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4 users found this review helpful

Buttery Cooked Carrots

Reviewed: Apr. 12, 2009
I made this according to recipe except I steamed the carrots instead of boiling which helps to keep more of the nutrients and I omitted the water. I cooked them for 5 more minutes in the pan with the glaze. They came out good but next time I will add some lemon juice to balance the sweetness. A good recipe for carrots though, if you enjoy cooked carrots...which I do...very much :o)
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6 users found this review helpful

Honey Glazed Ham

Reviewed: Apr. 12, 2009
This was very good! I was looking for a ham recipe made for a non-spiral cooked ham for years now and this was delicious! I used the brown sugar instead of corn syrup like other had recommended as I did not have the corn syrup and it turn out perfect! Make sure and follow the basting rules and if you have a large ham just cut it into 2 large pieces and proceed. This will cut down of the heating time.
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3 users found this review helpful

Oatmeal Banana Nut Bread

Reviewed: Apr. 5, 2009
Very Yummy! I used half butter and half sour cream instead of lard, brown sugar instead of white, and a quarter cup extra of oats, nuts and banana. Next time I will only substitute half of the sugar with brown as I would like for it to be a touch sweeter. Other than that it came out moist and delicious! The healthiest recipe around for banana bread. I thank you for the recipe!!
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6 users found this review helpful

Hearty Turkey Soup with Parsley Dumplings

Reviewed: Aug. 22, 2008
Very Good! I used a whole cut up chicken instead of a turkey carcass and it worked great! Next time I will add spices to the dumplings. In my opinion they are a little bland. I think I will add celery salt next time. The rest of the recipe is great! Add spices to the broth to taste.
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7 users found this review helpful

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