amandanicole82 Recipe Reviews (Pg. 1) - Allrecipes.com (11332654)

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Rhubarb Strawberry Crunch

Reviewed: Mar. 8, 2012
This was WAY too sweet and VERY runny. I like sweet stuff, but this was so sweet I could hardly taste the strawberries and the rhubarb flavor nearly was non-existant. I used 2 1/2 cups each strawberries and rhubarb as that's what I had. Because I had a total of 5 instead of 6 cups, I reduced the sugar to 3/4 cup and kept the flour to 3 tablespoons. Luckily I put the pan onto large cookie sheet, as it bubbled over. As I took it out of the oven, I tilted the pan so more of the juice could run off onto the cookie sheet, and about 1/2-3/4 cup worth did. I let it stand for an hour before scooping some out to serve, still very runny! If I were to make this again, I would use 3 cups each as the recipe states and cut the sugar in half to 1/2 cup and increase the flour to probably double. Overall, not too happy with the outcome.
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Butternut and Apple Harvest Soup

Reviewed: Oct. 16, 2010
Very traditional tasting soup with all the flavors of fall! I did a few things different though. I used both a baking potato and a sweet potato. I also used veggie broth and not chicken. I increased the squash by about 3/4 cup as well. I got a large squash, which was WAY too much. I would reccomend (unless you want left over squash) to pick the smallest squash you can find! I cooked it all and froze half of it. Even using the half squash, there was still more than called for in this recipe, so I added more to it. I think this ended up being a good thing as it made the soup thicker. Even this made a very large pot of soup. I ended up freezing half of the soup as well, which thawed and heated tasted just as good as the first time! I will make this again.
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Simple White Bread

Reviewed: Oct. 16, 2010
I cut this recipe in half and used this recipe with king arthurs white whole wheat flour and added some spinach, basil and sun dried tomato. I shaped it in the form of a baguette and baked on a cookie sheet. Though I didnt make this exact bread- overall it was the same recipe and my creation turned out quite good! I look forward to making this bread just as directed as well. I think this is a good basic recipe for customizing and will use it again for future creations.
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Pumpkin Frozen Yogurt

Reviewed: Oct. 16, 2010
I love most things pumpkin and had high hopes for this. I was quite dissapointed. I started out as directed. But the taste was next to aweful. The yogurt tasted like sour cream, and even mixed in with everything, still had that overbowering sour/bitter flavor. This may be in part that I have tried 4 or 5 different greek yogurts (just to eat) and I didnt like any of them at all. I added a little cream cheese and brown sugar. This helped a little bit with the flavor. I dont have a ice cream maker, but just froze the mixture. When ready to eat, i stuck it in the microwave to soften. The flavor was still odd and the texture a lil off. If I made it again, I would NOT use plain greek yogurt. I would use either regular vanilla yogurt or that and cream cheese. I also didnt like the syrup flavor with it. I think maybe more brown sugar instad.
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Master Pizza Dough

Reviewed: Oct. 16, 2010
So very easy to make, easy to spread to cover the pan. I make the dough as directed, however, I cook it differently. I have made an alfredo veggie pizza and also a bbq chicken pizza and it was great for both types of pizza. I start with cooking just the dough in the pizza pan brushed with just a very light bit of olive oil and a sprinkle of italian seasoning. Bake at reccomentded temp about 5 min, it will feel "dry" to the touch. I then add the toppings (I have used pre- cooked toppings) and reduce the heatto 350 and bake until cheese is melty and slightly golden... crust will be a light golden as well. This makes the crust soft, as this is how I like my crust. It is done throughout, not "doughy" in the middle. It even stays soft after being refrigerated! Also, the pizza crust doesnt take that long, probably an additional 10 minutes after adding the toppings.
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Asian Orange Chicken

Reviewed: Sep. 30, 2010
I had been looking for an orange chicken recipe that tasted simmilar to my favorite local restaurant's. This recipe was VERY close. I see a lot of people say it was too starchy or the corn starch didnt disolve. The cornstarch and water need to be pre-mixed together in a bowl and added to the sauce while stiring! Also for those who like it less sweet, cutting the sugar down a bit and adding a lil more pepper flake should help this. Here are a couple changes I made- 3 TBS of oj instead of 2 (used simply orange brand), reduced water to 1 1/4 cup, double the red pepper flakes (didnt make it hot, just a lil more bite), used 1 cup brown sugar-NOT packed, used ground ginger instead of fresh (local grocery didnt have any in stock). I also cooked the sauce in a pot and did the chicken seperately. WHile chicken was cooking- let the sauce simmer. I also found that I needed twice the cornstach water mixture to get it to thicken. I wasnt 100% pleased with the chicken, the coating seemed to flake and didnt crisp much. However, I mixed the chicken with the sauce and added a cup of frozen broccoli that i heated in the microwave prior. Adding them all together worked out well and the chicken tasted rather good, though next time I may try something different with the chicken so its a little more crisp. I served it over plain white rice. IT was slightly vinegary, not too bad, maybe cut the vinegar to 1/4 cup next time. Overall, great recipe! I will surely make it again!
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Basic Crepes

Reviewed: Sep. 22, 2010
I wanted a simple and easy crepe recipe as I remember making them as a kid. This one wasnt too bad, although I prefer my crepes to have a taste simmilar to pancakes. This one was a little more bland but I would make them again.
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Simply Sensational Truffles

Reviewed: Sep. 13, 2010
I found this recipe in a magazine ad. I gave it 4 instead of 5 because the exact recipe (to me) isnt worth 5 starts....My version is slightly different. Instead of the bakers chocolate, i use 12 oz of milk chocolate (chocolate chips) melted for the center, as I prefer the milk chocolate flavor for the center. For the outside I use candy quick candy coating or semi sweet chocolate (same amount as this recipe calls for). I like the two chocolate flavors better than just the single flavor. I also prefer them plain, not topped or coated with any nuts or candies. As for preperation, I do it otherwise pretty much the same. I made these last year for christmas and EVERYONE loved them. My mom had to hide some in the freezer so all her grandkids didnt eat them after they all had their own!! My baby niece even loved the eating the creamy center.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 19, 2009
I have been making these after my freind told me about them for a couple years now. Unlike many recipes, I make them EXACTLY how the recipe says. They are amazing, I always get compliments on them. They are better than many I have had from bakeries. To get the 1/4 cup i just scoop the dough with a 1/4 cup measuring cup and scrape it out of the cup with a tiny rubber scraper. I have read other reviews concerning the time for cooking. I bake them 17 min, they will look slightly uncooked in the middle, but as long as your oven has preheated and you let them set in the pan for a minute, they turn out perfect. Also, one thing I have noticed, they taste their best after they have set overnight wrapped in tin foil on the counter at room temp.
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Easy OREO Truffles

Reviewed: Dec. 19, 2009
A co-worker made these but slightly different. They were so amazing i had to make some myself! Some things I do different that I think makes it easier is- I use 1/3 less fat cream cheese... still sweet but not as sweet or oily. I also use milk chocolate from melted chocolate chips. I mix one box of cream cheese with one box of crushed oreos and refrigerate. After they are chilled, then roll them and dip them. I put them in the chocolate, roll them with a spoon and "plop" them on waxed paper. They arent as "pretty" but so yummy! And refrigerate after. I dont add the crumbs to the top, just seems like more effort then needed. I have also made them with mint oreos... I love mint and these surprizingly have a very slight hint of mint, which is also very nice!
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