Amanda J. Recipe Reviews (Pg. 9) - Allrecipes.com (10807019)

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Amanda J.

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Fancy Fruit Pizza

Reviewed: Mar. 21, 2008
You just can't go wrong with this great crowd pleaser! Easy, yummy and beautiful! Will definately make this again, thank you!
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1 user found this review helpful

Best White Icing Ever

Reviewed: Feb. 24, 2008
Wow I could eat this straight! This really is the best icing ever! well, with using the modifications suggested. I used half baking margarine and half shortening (would've used salted butter if I had it, I'm sure that would taste better), and milk instead of water, and a day later in the fridge it is still fabulous! Be sure your butter and shortening aren't old, they absorb flavors and odors of your pantry and fridge.
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1 user found this review helpful

Microwave Baked Apples

Reviewed: Feb. 21, 2008
These were very good. I omitted the butter and nutmeg and so for a more healthy snack, they were tastey. Next time I will put them in for 5 or 6 minutes though, they weren't very soft at 4.
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5 users found this review helpful

Homemade Pancake Mix

Reviewed: Feb. 17, 2008
This recipe is a bit confusing if you don't read it carefully first (which I did not!) It is a pancake mix to put in your cupboard, and the milk and egg is only the amount per one cup of dry mix. It states that, I know, but for some reason I got confused and ended up with a whole lot more pancakes than I wanted! I liked this recipe because it had no oil, I used only egg whites, and while I would've liked the whole wheat flour, I only had all purpose, which worked fine. I made the banana blueberry kind but added more sugar and 1 1/2 teaspoons vanilla. They were great and we will definately make them again. Oh one more note, you might want to spread them out a little more once you pour them in the pan so you don't have super thick pancakes with uncooked centers.
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95 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Jan. 20, 2008
I'd rate this recipe a 4 as it is good but lacks a little depth in flavor, and I think I'd rate my revisions a 4 too. I decided to add chopped celery, sliced carrots, sliced mushrooms, a can of mushroom soup, parsley and three minced garlic cloves. I added one small can of chicken broth and 2 1/2 cups of water, and cubed my chicken, and while it was sooooo tastey, it wasn't a creamy stew at all like I was expecting, it was definitely a soup! I omitted the biscuits and baked them fresh to go with my soup. I can't blame the recipe for it turning out so soupy since I made so many revisions, but in the end, I loved it and will try it once more to make it a little less soupy.
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1 user found this review helpful

Individual Meat Loaves

Reviewed: Jan. 12, 2008
We have never been big meatloaf eaters until I came across this recipe and now it is a family favorite! They stick to the bottom of my non-stick pan terribly though, so I would recommend greasing it first.
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2 users found this review helpful

Orange-Ginger Sweet Potato Casserole

Reviewed: Dec. 28, 2007
Great alternative to the overly sweet sweetpotato dishes! I do suggest that you do not waste time in roasting the potatoes - way too much time and effort. If you have a pot with a steam basket, try this: Fill pot with water (up to about 2 inches below basket) & start heating it up on the stove. While your water is heating, peel and cut your potatoes into pieces - as uniform as possible - so it cooks evenly. By the time you are done prepping, the water should be just about boiling. Just fill up the basket with your potatoes and place the lid on. It took me about 10 minutes to steam mine, because I cut it into about 1/2 inch squares. You will be able to tell when they are tender enough to mash in the processor and you don't have to wait for them to cool down like you would with baking! Makes the whole first step take about 20 minutes, versus 90+. I also added about a dozen drops of red pepper sauce (tapatio or you could use tabasco) - not enough to make it spicy, just to impart more depth to the flavor.
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45 users found this review helpful

Microwave Peanut Brittle

Reviewed: Dec. 23, 2007
Mine was burnt burnt burnt!!! I have a new microwave (not a super duper one though) so maybe that was the problem...? Anyhow, that's why I'm giving it three stars and not a one. I think microwaves vary to much to trust a one size fits all recipe. I'll maybe try this again adjusting the times a bit. My suggestion is to plan on making a test batch!
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2 users found this review helpful

Chocolate Covered Cherries

Reviewed: Dec. 19, 2007
Oh my these are sooo good!!! I didn't have enough fondant to cover all of my cherries, so next time I will make about 1 and 1/3 times the amount to cover all of my cherries. Also, it is necessary to go back the next day and patch the holes before the liquid oozes out, or you will have unpleasant looking candies. I didn't use candy coating because I'm not sure what kind of quality chocolate taste it would give, so I melted good chocolate with a little bit of shortening and it worked perfectly. I will be making these every year!
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4 users found this review helpful

Hard Candy

Reviewed: Dec. 18, 2007
I've made this recipe twice now and one time I thought I would make banana flavored candy with banana extract (have used this before in other recipes and is delish!). I put in even a little more than the recipe called for and it smelled great and everything. But come time to break the candy and try it, it tasted like nothing, just sweet. Not even a hint of flavor, no smell, nothing!!! Bleh! Now another time I took another reviewer's suggestion and used one and a half packets of Kool-Aid dissolved in just a bit of water and this was much better... unfortunately I ruined the batch by putting it in a glass pan thinking I could cut it into squares before it cooled... dumb idea. Anyhow, I will try this again using another flavor of some sort, I'm not sure if it was the recipe or just that banana is a bad flavor to make candy with!
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103 users found this review helpful

Storybook Gingerbread Men

Reviewed: Dec. 14, 2007
Eh... I really had higher expectations for these cookies. I usually enjoy milder gingerbread so judging by the reviews I thought I would like this. Unfortunately these were too blah. They turned out fine for decorating so we will have a lot of fun with these, but as far as giving them out to family, I don't think so. The dough was so easy to work with, required no chilling, and I used another reviewer's recomendation to roll between two sheets of wax paper, perfect and now mess, so that is why it is getting 4 stars. Taste - 3 stars.
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3 users found this review helpful

Irish Cream Truffle Fudge

Reviewed: Dec. 9, 2007
To die for!!! If you don't like alcohol though, don't try this recipe, because the alcohol taste does come through a bit. But to me and everyone else at my house, this was fabulous! I didn't make the topping because it looked basically like the same as the bottom layer, and I also used a mix of dark chocolate and semisweet chocolate instead of white. This was soooo easy, took 5 mins, and I will definately make this again!
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2 users found this review helpful

Apple Spice Custard Cake

Reviewed: Dec. 7, 2007
Very yummy and soooo moist, I especially loved the custard top, the tang was perfect with the cake. The only thing is the custard didn't stick to the cake and they separated when you tried to put it on a plate. Next time I will try poking holes into the top surface of the cake with a straw before I pour the custard to see if this helps the custard "grip" the cake at all. Will definately make this again!
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3 users found this review helpful
Photo by Amanda J.

Barbie Doll Cake

Reviewed: Dec. 6, 2007
It was a good idea suggesting to use a pyrex mixing bowl. That's exactly what I was looking for because I had no idea how to make the skirt shape. Unfortunately, the cake was too thick and didn't cook evenly. The outside got brown and crusty while the middle still wasn't cooked. I also had to use two 9 " round pans to make it tall enough. Next time I think I may look for a Barbie cake skirt mold instead of the glass bowl, but this worked ok in a pinch.
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2 users found this review helpful

Chicken Foster

Reviewed: Nov. 28, 2007
Yum Candy Chicken! Kids will definitely like this, it tastes like dessert! My husband and I both enjoyed it also as something different from the same old. My husband made it and had no trouble with the flambe. He heated the alcohol first in the microwave and then left the chicken on the burner, instead of removing it from the heat, and that seemed to keep it hot enough to stay aflame (but maybe that is not recommended because it is not as safe?). Also, the bananas went very mushy so next time we will not put them in right away. As a main course it is a little too sweet for us but perhaps would make a good sidedish at a luau. Thanks for the fun and interesting recipe!
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4 users found this review helpful

Swiss Chicken Casserole I

Reviewed: Nov. 26, 2007
This is very tastey! My husband and daughter both enjoyed it. Nothing healthy about this dish though so I would recommend pairing it with veggies instead of what the recipe suggests, and next time I think I will also try a low sodium soup, it was pretty salty. Thanks for this very easy and quick recipe, will make again!!
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3 users found this review helpful

Grandpa's Peanut Butter Fudge

Reviewed: Nov. 21, 2007
I've never had peanut butter fudge so this was a nice surprise. After seeing that some reviewers ended up with hard, gritty fudge, I was worried about over cooking this, so I cooked it to 240 degrees on my candy thermometer and it was too soft. Perhaps a specific temperature would help people obtain the right fudge consistency. I don't know what it is, but it's more than 240 :) Anyhow, I ended up with a substance that tasted like and was the same consistency as peanut butter cookie dough. This recipe yields alot, it made a 7x11" pan and probably could be stretched to a 9x13" too. Thanks for the recipe!
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24 users found this review helpful

Easy Decadent Truffles

Reviewed: Nov. 21, 2007
These are wonderful! I recommend making them nice and small because they are very rich. I used the suggestion of many and put in only two cups of chocolate chips and powdered sugar each. (be sure to use good chocolate) I made three flavors: mint ones with mint liquer and rolled them in a mixture of 1/2 powdered altoids and 1/2 hot cocoa mix; amaretto liquer rolled in crushed almonds; and coconut rum ones rolled in of course, coconut! The liquer flavor is hardly noticeable and really needed the outside coating to bring out the flavor. Will be making these every holiday, thank you!
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3 users found this review helpful

Quick Quiche

Reviewed: Nov. 20, 2007
Definately quick and very tastey! Mine took about 10 minutes longer to bake than stated. I was looking for a recipe like my mother's because I couldn't find hers, and this is very similar to my mother's except not near as dense. After dinner I found her recipe, which calls for 8 eggs to the same amount of milk and flour and placed in a 9x13 pan and I think I may prefer that, but it's just a matter of preference and this was an excellent substitute recipe so thank you!
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4 users found this review helpful

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Nov. 17, 2007
This recipe is definately the best!!! However, cooking time and using the best chocolate you can find is key. I used two different kinds of ghiradelli (semi-sweet and 60% cocoa) and they turned out so rich and chocolatey. I also overbaked mine which is extremely important not to do. I chilled the batter right up until cooking time, used greased and floured muffin pan that holds 12 (liners not needed, they pop right out) and baked for 8 minutes and they were slightly over cooked. The texture in the middle becomes quiche-like if they are over cooked. The top center should still look runny and then they will be perfect. Next time I'm sure I will get it right and bake for 7 to 7 1/2. Thanks for this fabulous and EASY recipe!!!
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6 users found this review helpful

Displaying results 161-180 (of 202) reviews
 
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