amylisai Recipe Reviews (Pg. 1) - Allrecipes.com (10957681)

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Venison Steak Strips

Reviewed: Nov. 28, 2009
Delicious. We did not include the chipotle pepper, and simply put 1/2 cup of flour in the bowl with the marinaded meat and stirred it in and that worked just fine. We also substituted lemon juice since we had no lime. This recipe has a nice sort of Mexican flavor to it. With only three people eating there was a bunch leftover, and we're excited to use those in burritos tomorrow. Last note--we three were all first time venison eaters, and we didn't notice any funny taste or smell at all. The meat was delicious and very accessible tasting.
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Roasted Winter Squash Seeds

Reviewed: Aug. 7, 2012
So easy, so good. I roasted my spaghetti squash seeds for 15 minutes at 350 degrees on a pan below the pan which held the squash halves roasting. The seeds were delicious! I agree with the person who said they're like popcorn. Mmmm. After rinsing in a bowl I patted off the seeds on a kitchen towel, which helped pick up some of the stray squash innards. I will definitely make this again whenever I have fresh squash! (Update: made again with seeds from pie pumpkin, and the seeds bake for 15 min at 350 whether or not I have anything else in the oven.)
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2 users found this review helpful

Whole Wheat Bread III

Reviewed: Jun. 16, 2011
This is Amy's new favorite: a piece of this toasted with butter tastes like Davenport Bakery whole wheat bread! We made it the first time with proofed active dry yeast. It makes a nice loaf in the bread machine that has the right density and size to cut for sandwiches.
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4 users found this review helpful

Pumpkin Muffins II

Reviewed: Dec. 16, 2010
I made the recipe exactly as is (except with canned pumpkin) and they were DELICIOUS! I down-scaled the recipe to 3/4 for the amount of pumpkin I had, but I got 16 muffins instead of 9 ;-) Add about 1 cup chopped pecans if you're making the full batch. I don't need to look any further for the perfect pumpkin muffin recipe!
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1 user found this review helpful

Spicy Tomato Soup

Reviewed: Jan. 29, 2010
Easy and fast to prepare, delicious results. I substituted a bit of minced ginger and crushed garlic since I didn't have the paste. I used home-canned crushed tomatoes, but if you prefer a smoother consistency you could run the soup through a blender. This was a delicious change of pace for tomato soup. Great Indian flavor, thanks for the recipe!
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8 users found this review helpful

Dark Rye Bread

Reviewed: Jan. 29, 2010
Excellent. This bread doesn't have a super strong rye flavor, it is a cross between whole wheat and rye flavor. This bread slices well for sandwiches, also tastes great toasted with butter & jam, or for cheese melts. It kept for several day and was also great fresh. Since it's vegan, next time I'll try adding the ingredients to the machine the night before and setting the timer. Thanks for the great recipe! Update Note: Setting the timer overnight totally worked, and we had delicious hot bread at breakfast. Using Red Star Active Dry Yeast also worked just fine as bread machine yeast.
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Microwave Peanut Brittle

Reviewed: Jan. 2, 2010
Excellent recipe, be sure to read the reviewers' notes to adapt it to your microwave. With our 850 watt microwave we did the sugar and syrup for 7.5 minutes, then added our salted roasted peanuts with the other ingredients and microwaved another 1.5 minutes. The only quantity I would suggest adapting for this recipe is to do 1.5 cups peanuts because we had some parts of our brittle that were low on peanut content until we upped the amount.
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Microwave Oven Peanut Brittle

Reviewed: Jan. 2, 2010
Here's what worked with our 850 watt microwave: 7.5 minutes on high for 1 cup sugar, 1/2 cup corn syrup; add 1.5 cups roasted salted peanuts, 1 tsp butter, 1 tsp vanilla and microwave 1.5 minutes. Add the 1 tsp baking soda, stir it in, then as fast as you can pour it out (with the help of a buttered spatula) onto a tin-foil lined pan. We did a second batch in which we then tossed a bunch of chocolate chips on top, put the tray in the oven to warm up the chocolate for a few seconds, and then spread out the melted chips into a layer of chocolate on top. Both batches are great. This is an easy, not expensive way to make a gift. We didn't have any candy making experience and would definitely try again after this success. Also, if the mixture is stuck to your bowl, just let it soak and the sugar will dissolve or break right off later. Buttering the bowl and utensils before making the recipe did help with removal.
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Curried Citrus Quinoa with Raisins and Toasted Almonds

Reviewed: Apr. 1, 2013
Agreed that not all the dressing is necessary-- just pour some on, taste, and add until you're satisfied. I had extra. I also agree that you do not need to wait for this dish to chill before eating it--it was great both warm and at room temperature. We also found that cumin works fine in place of the curry powder if you don't have curry. We thought it made only about three servings, so I would certainly double this if I had enough ingredients. It is a delicious curry-flavored dish, so if you don't like curry, you won't like this (reminds me of curried couscous salad).
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Beet Bundt Cake

Reviewed: Jun. 30, 2009
This is a really moist, delicious cake. My husband was adamant that it deserved five stars--even though he jokingly made gagging faces after I revealed the secret ingredient. I think with most people you will need to have them try (and fall in love with) the cake before you tell the secret flavor, because so many people have a knee-jerk response to veggies in their desserts. He couldn't taste the beets, though I could (perhaps because I made it and knew they were there?). I did use the other reviewers' suggestion to add 2Tbl cocoa powder, and I threw in a few chocolate chips into the batter at the end too (since my bag was almost empty anyway). We didn't think it needed any frosting, it was great with a glass of milk.
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Oat-N-Honey Bread

Reviewed: Jun. 8, 2009
Don't be concerned about the oats. We used regular cooking oats and they completely disappeared into the bread. Maybe they turn into flour during the mixing process? This bread was fluffy and delicious and my picky husband loved it. A definite keeper.
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3 users found this review helpful

Indian Eggplant - Bhurtha

Reviewed: Sep. 18, 2009
This will now be by far my favorite recipe for eggplant. I LOVED it! It was very close to excellent restaurant versions of Bengan Bartha--and when you make it yourself it's low in fat :-) I used two medium eggplants and the spices were strong, just right in my opinion. The spices need to be increased if using larger eggplants. Eggplants didn't cook properly when broiled whole, sliced in half and placed skin up on the broiler pan worked better. Also, I only got THREE helpings out of this dish (served with lots of rice) so it's definitely one to be doubled. Raita on top was great.
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1 user found this review helpful

Groovie Smoothie

Reviewed: Feb. 10, 2008
We've been trying a bunch of smoothie recipes since we bought a blender, and this may be our favorite so far. The proportions are perfect--the two bananas make all the difference. This also worked wonderfully with strawberry yogurt (see, we've already made it twice!).
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Bread Machine Challah I

Reviewed: May 26, 2009
Followed recipe exactly, produced a sweet white bread that was really pleasing.
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Best Spanish Rice

Reviewed: Aug. 12, 2012
I don't need to try any more Spanish rice or Mexican rice recipes: this one is the winner. It was so delicious that I looked forward to eating the leftovers! Do use the 2 Tbl of oil, as part of that is necessary for when you add the rice. Also, use an entire small onion and go ahead and cook it until it starts to brown and caramelize. Make sure to use long-grain or basmati rice. We used vegetarian broth and everyone highly enjoyed this rice. It's great as a tasty side with your home-made Mexican dinner (if you have not yet tried the recipe "Authentic Enchiladas Verdes" on allrecipes.com yet, you MUST TRY IT!! We used Quorn chicken substitute) or you can put tasty beans over it or use it in a burrito. The recipe is easy and simple and still surprisingly good.
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Mom's Sushi Rice

Reviewed: May 14, 2009
I used the proportions of rice, water, and seasonings called for and the finished rice was delicious. I did have to heat the vinegar mixture in the microwave for a few seconds to get the sugar to dissolve completely. I also must have cooked the rice at too low a temperature as I had to give it a few extra minutes on the stove before it seemed all done. Add about 2 Tbl toasted sesame seeds to really make this pop. Great recipe. A half batch is perfect for two people, as it makes six rolls; however, it's best if we do a full recipe (2.25 cups raw rice) because we might want to make more rolls, bigger rolls, or have leftover to make inari. After several experiments, our favorite vegetarian filling is avocado with generous panko and sriracha. Yum! Note: one time a friend tried to do this in a large cast-iron pot, and she burned the rice. Either it was the pot or she wasn't paying attention and let it boil too long... but I'd steer clear of iron pots for this recipe.
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B and L's Strawberry Smoothie

Reviewed: Jan. 28, 2008
This is a delicious drink, we thought it tasted like a milkshake instead of a smoothie. We cut in half the amount of sugar, vanilla, and ice. Since it tasted like a milkshake with that ratio, it must be really sweet with the full amount!
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Caribbean Sweet Potato Salad

Reviewed: Mar. 31, 2013
I was pleasantly surprised when my husband and I made this for the first time. It was Passover and we needed something new to do with our sweet potatoes. Delicious, addictive potato salad, that lends itself easily to some adaptations. To make prep easier, we chopped up the sweet potatoes and then microwaved them (took less than ten minutes). Modifications we made: we used two sweet potatoes only, didn't have any cilantro, used only 2Tbl of olive oil (which was plenty), chopped celery instead of cucumber, and less red onion (eye-ball it to personal taste, we used about 1/4-1/3 cup). The crushed peanuts really added a lot, so don't skip them if possible. We will certainly make this again!
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Easy Pizza Sauce I

Reviewed: Jun. 10, 2012
We used this recipe as a great jumping-off point to invent our own pizza sauce. We've been experimenting for a while and I think this finally helped us make the sauce we like best! We simply put the tomato paste into a bowl and then mixed in two tablespoons of olive oil. Add the two cloves garlic, and all the herbs, stir & enjoy. Definitely don't put in the water or the huge quantity of oil in the original, or you'll end up with running sauce that will ruin your pizza (we used to use watery tomato sauce and botched many a pizza).
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Spicy Mexican Style Zucchini Casserole

Reviewed: Jul. 17, 2009
I simplified the recipe a little and found it to be delicious as a burrito filling and we got about 5 dinner servings out of it. I threw in a little fresh garlic instead of the powdered, and used four yellow summer squash and 2 zucchini, and added two chopped green peppers before baking. I cooked a half cup of raw rice, and threw in all that it produced when cooked. I also drained one can of pinto beans and threw them all in. I used about 4 oz of salsa as we're not big on spicy and we had a half empty jar in the fridge so I threw that in :-) I also mixed in the cup of cheese but omitted any on top. This is a really good base recipe so feel free to simplify or alter as I did, the results are great. Results from 2nd attempt: used five zucchini, skipped onion, cooked up what was left in a couple bags of beans--recipe is so adaptable. Skip the tsp cayenne, though, it was too hot for us (w/only ~2Tbl homemade salsa!).
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