AmandaM Recipe Reviews (Pg. 1) - Allrecipes.com (10792423)

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Easy Oven Brown Rice

Reviewed: Jul. 24, 2014
I used 2 cups of rice, 4 cups of water, and 1 Tbsp of butter. It was perfectly done after 60 minutes and I always have trouble cooking brown rice.
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African Chicken Stew

Reviewed: Oct. 18, 2010
Changes: I used 3 lbs of chicken thighs instead of a whole chicken, added 2 sliced carrots at the same time as the onion and potatoes, and used an extra half teaspoon of cumin and a squeeze of lime instead of the coriander because I didn't have any. I found it needed just a little extra pop: I topped it with fresh cilantro and just a touch more salt. It also was a bit too peanutty, and I think I will cut the peanut butter to half a cup next time like others. We didn't feel that the potatoes added anything in this, and next time I'm going to omit them or use a sweet potato instead and some diced red bell pepper, and keep the carrot. My bf liked it over brown rice, but personally I found it a bit starchy that way and I think I will serve it over steamed spinach next time. Don't misunderstand me: it's a lovely rich, creamy, luxurious dish and I very much enjoyed it, but for me I think a little bite of the spinach will make it a little more balanced and make the creaminess even more enjoyable.
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Chicken and Broccoli Braid

Reviewed: Sep. 4, 2010
We really enjoyed this. My guy kept saying "wow this is so good" over and over while he was eating. I think it's a very adaptable meal (and the other reviews would imply this too.) I halved the recipe for the two of us, used just a couple of tablespoons of reduced fat mayo, and subbed pecans for the almonds and low fat crescent rolls. I used a yellow bell pepper because our market had some beautiful yellow ones and the red ones looked pretty sad, and a higher proportion of broccoli. 1 half of a chicken breast fed both of us, and it was really delicious. I used a bit less dill too.
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Delicious Black Bean Burritos

Reviewed: May 31, 2010
This made 4 burritos for us. They were amazing. I used less oil to save some fat/calories and neufchatel cream cheese, but otherwise made as written. The boyfriend asked me to make it again the next day!
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2 users found this review helpful

Greek Lemon Chicken Soup

Reviewed: May 30, 2010
This definitely needs less base. I used homemade (no salt) chicken broth and only 4 Tbsp of base, and it was still almost too salty for us. Next time I'll use 3, and if you're using commercial stock, I'd recommend using 2 and then tasting for seasoning. I used the juice of one whole lemon, plus the zest of half the lemon and it was perfect for our tastes. I didn't have leftover chicken, so I just poached a chicken breast in the broth while the vegetables were simmering for the 20 minutes. I precooked orzo pasta for this batch, but I think next time I will just add it uncooked a few minutes after I add the butter/flour mixture, to make this a true one pot meal. I kept everything else the same, and although it was a touch salty, we absolutely loved it. With a little less soup base, this is an easy 5 stars. Thank you for the recipe!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 18, 2008
Amazingly good.
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Chili Rellenos Casserole

Reviewed: Feb. 21, 2008
I didn't intend to change anything in this recipe...except to reduce the cheese to 6 oz each instead of 8 to save some fat and cals. But when I starting preparing it, I realized I had no evaporated milk. So I improvised. I used 1 full cup of milk (instead of 1/2) and 3/4 cup of light sour cream, mixed together to get a thick consistency. I doubled the eggs and flour and used a glass 13X9 pan. I layered all the cheese by mistake instead of reserving some for the top. So since I had already screwed up, I made our family chili relleno sauce and served it on the side instead of topping it with the tomato sauce, and baked it for 50 minutes. After all of my abusing of the recipe, it was still just delicious. Highly recommend.
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1 user found this review helpful

Beans and Greens

Reviewed: Jan. 10, 2008
We did not like this at all. I followed the recipe as written except that I used fresh garlic instead of garlic powder. Well, at the end, I ended up dumping in garlic powder, tabasco, extra black pepper, chili powder, and crushed red pepper in an effort to make it taste like something. It's very healthy and very easy if you like it, and a lot of people do. In the event that you do make this and when you taste it it's not for you, I did find that the chili powder and then topping the whole thing with fat free yogurt gave it more flavor, so we were able to eat it for dinner.
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Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Nov. 4, 2007
Wonderful and different flavor. I resisted the urge to use more onion than called for, and I'm glad that I did. It was perfect. Changes: I sauteed whole boneless, skinless thighs in a non-stick pan and then wiped the pan clean and used the same pan to cook the onions with no oil. I only used 1 TB oil on the rice, and 1 TB of butter, and added 1/4 cup parmesan at the end. I used the full amount of both the vinegar and the (low sodium) broth. It's supposed to be creamy. Definitely allow more time than the recipe calls for, even with starting the rice first, this took an hour and 15 minutes from start to finish. I finished it by mounding the risotto on the plate and topping it with an entire chicken thigh (instead of chopping it up and adding it to the risotto) and the thyme. Don't omit the thyme---it adds a LOT. Wonderful and elegant.
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Butternut Squash Soup

Reviewed: Oct. 20, 2007
Delicious. I used two small pumpkins instead of the butternut squash, roasted them in the oven at 375 for an hour. I sauteed the onion and one clove of minced garlic in 1 TBS olive oil instead of the margarine. I brought all the other ingredients (3 cubes vegetable bouillon instead of chicken) up to a boil, then added the scooped out roasted pumpkin, brought back to a boil, let simmer for about 5 minutes, then added the neufchatel, which I halved per the other reviewers' comments. Next time I will go a bit less still...I think 6 oz will be about perfect. I did add a touch more cayenne and black pepper after I tasted it. It was delicious. I really agree with everyone else: I can't imagine this with the full amount of the cream cheese, which is why I gave it 4 stars. But it was a hearty and satisfying meal with some salad and french bread. Will definitely be making it again.
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Chickpea Curry

Reviewed: Oct. 16, 2007
Very tasty. Different and special, but "friendly" enough that my 89 year-old grandmother took seconds too! The smells it fills the house with are wonderful also. If you'd like to try using the cinnamon sticks, break them up a bit and then put them in a pint mason jar and add your blender attachment. Whirl until fine. The aroma when you do this is incredible. I also agree: fresh spices are a MUST for this. If you don't regularly cook with cumin and turmeric, it's very likely that yours are too old.
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Hot and Spicy Tofu

Reviewed: Jan. 17, 2007
Easy and delicious. I had half a package of tofu in the fridge, so I sauteed it up in 1 Tbsp canola oil. (I kept the veggie quantities the same as we like lots of veg.) I used 2/3 of the sauce ingredients, and when I had simmered it for 3 minutes, I tossed in a cup and a half of cold brown basmati rice and heated it through. This made enough for dinner for two hearty eaters. It is definitely spicy. Love the heat. I also served it with sliced apple on the side as a counterpoint and I recommend this. They were lovely together. I have to agree with everyone recommending the pressing. I always do this and it makes a huge difference. I have only begun preparing tofu at home over the past few months, but I have become a huge fan, and even the man in the house is now a tofu convert!
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White Chili with Ground Turkey

Reviewed: Jan. 7, 2007
Delicious! I used 3 cups turkey broth from Thanksgiving instead of the chicken broth, reduced the cheese to 1.5 cups to save a little fat and calories, halved the cinnamon, and doubled the garlic. Even with reducing the broth to 3 cups it was still a little thin. I simmered it down a bit more. I think an extra can of beans with the extra simmer time would make it perfect. As it is, we still really really enjoyed this recipe. A winner.
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Triple the Ginger Cookies

Reviewed: Jan. 1, 2007
Everyone loved these. They are also a great cookie to mail: moist and the flavor actually IMPROVES with time, plus they aren't super thin and breakable. My boyfriend lives out of town and I sent him a batch. I rolled them in sugar for sparkle as another reviewer mentioned, then wrapped two at a time in plastic wrap back to back and put them in a pretty box with some airpopped popcorn for padding. They arrived in perfect condition and absolutely delicious. Thank you for this great recipe!
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7 users found this review helpful

Quinoa and Black Beans

Reviewed: Oct. 26, 2006
This was very good and very different. I served this to a group including my mom, who can not eat corn. I substituted diced red bell pepper for color and some sweetness. It was a hit. We did not find it too beany for our tastes, but our family is big on the black beans. I could certainly see reducing them as others have mentioned (or possibly just increasing the quinoa by 50% or so). I served a little diced avocado for garnish/topping, and it went really well with it. Recommend this touch. I will definitely make this again.
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Pumpkin Turkey Chili

Reviewed: Oct. 21, 2006
Delicious. My family raved. Exotic and comforting, all at once. Chili is almost a misnomer...it's so lovely and sweet and spicy. Next time I think I will serve it over rice.
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2 users found this review helpful

 
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