amina9183 Recipe Reviews (Pg. 1) - Allrecipes.com (11693393)

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Creamy Au Gratin Potatoes

Reviewed: Oct. 27, 2013
2 stars as written because its a good base, 5 stars with changes. As others noted, the idea of giant slimey onions in the middle did not sound appetizing, so I did the following: finely chopped one red onion with 4 cloves of garlic in the chopper, then melted 3 T of butter in a pan, sauteed onions and garlic. Added 3T of flour to this, then added the milk and cheddar/montrey jack mix as well as fresh grated parm [about 1 c. of the cheddar and 1/2 c of parm cheese], one chicken buillion cube, a dash of red pepper flakes, juice from one half lemon, 1 tspn white pepper, 2 T black pepper, and 3/4 tspn salt. This was my sauce. I placed half the potatoes in a 2 quart buttered dish, then poured half the sauce on top, topped this with some bread crumbs. Added another layer of potatoes, the remaining sauce, and topped with buttered bread crumbs. baked covered, then uncovered the last 15 minutes to brown. I realize this is basically a different recipe, but I did use this recipe as a base and so I rated it as written.
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Chicken Tikka Masala

Reviewed: Feb. 16, 2012
made this with alterations and was awesome! firstly, followed other reviewers suggestions and added salt to taste instd of following the recipe's requirements and also added 2 tspn garam masala to the marinade and just a light sprinkling of cinnamon since garam masala has cinnamon in it. also added lime juice and 2 tbsp of soy sauce to the marinade--i add soy sauce to almost everything, the msg gives a really yummy taste. i also threw in 2 tbsp of dried fenugreek leaves into the marinade. for the sauce, i doubled the sauce, added garam masala to taste, red chilli powder instead of paprika, red pepper flakes, more lime juice, a handful of fresh fenugreek leaves finely chopped, subbed 1 c sour cream in place of the heavy cream, and added a healthy squeeze of honey. I broiled my chicken on high until it was semi-done and all the marinade that was kind of stuck around it dried up, then added the chicken to the sauce. then i tokd about 4-5 fresh curry leaves and sauteed them in 1 tbsp of butter until flagrant, dumped the butter/leaves into the pot with the chicken/sauce and quickly covered it for 5 minutes to allow the steam to settle flavor into the dish. this is a method we use often for pakistani/indian food and it adds a nice touch! so..i am done now and it tastes yummy! better than restaurant quality!
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Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Feb. 15, 2012
super amazingg!! but made some changes: first, used ten min enchilada sauce off this site (added lime juice and a tbsp of salsa to it along with fresh crushed garlic). 2nd, I sauteed chopped onion and garlic for 2 min, then threw in cubed chicken breast, red pepper flakes, cumin powder, coriander powder, salt, and fresh ime juice, and a tbsp of salsa--allowed this to cook. then added 2 chopped jalapenos and fresh chopped cilantro. next i added the black beans and mixed the sour cream in with the chicken, as other reviewers suggested. i put enchilada sauce on the bottom of my dish and also spooned it onto flour tortillas [which i dipped in olive oil and crisped until golden brown in the oven on 400], poured all of my chicken mix on top, then sprinkled cheese. i then took the remaining tortillas and crushed into giant pieces, threw them into my enchilada sauce until the sauce was all absorbed and layered them on top haphazardly. i sprinkled more cheese on top of this :) used cheddar montrey jack mix. its amazzzing.
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Chinese Chicken Wings

Reviewed: Feb. 11, 2012
3 stars as is, but I made a bunch of changes and then they were awesome. 2 cups of soy sauce made it WAY too salty!!! and i use low sodium soy sauce and put less than the full two cups but even so, it was HORRIBLY salty. I basically had to start over and this is how i made it: sautee 4-6 cloves of garlic, fresh ginger, sliced green onions, and 1-2 sliced jalapeno peppers in sesame oil. then add 1/2 c. soy sauce, 1 c. pinapple juice, and about 1/2 c brown sugar. add black pepper, red pepper flakes, white pepper, sracha sauce, and a little honey. at that pnt you can re-evaluate the soy sauce and add more if need be. i tossed my wings in this on the stove and allowed them to cook as the sauce caramelized on top of them. then took them out of the sauce and broiled them for 25 min, tossed them in the sauce on the stove again and let them cook on the stove for another 5 min, and then re-broiled for 10 minutes before serving. my wings were pre-cooked so you may need to broil for longer to cook through, but they cme out amazing
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Restaurant Style Beef and Broccoli

Reviewed: Feb. 11, 2012
the oyster sauce made it so fishy tasting..was not good at ALL.
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6 users found this review helpful

Chinese Chicken Fried Rice II

Reviewed: Feb. 11, 2012
4 stars as is, 5 with additions. Its a good base recipe. I didnt feel like dirtying a bunch of pans, so I sauteed the onions and 3 cloves of garlic in some sesame oil, then added thinly cut chicken strips and let the chicken cook a bit..douses with a little soy sauce, salt, black pepper, and white pepper. Also added sliced green onion and chopped bell peppers. then i tossed in the rice and added soy sauce and some chinese salt on top. next time i make it i will put soy sauce and a little bit of the chinese salt in with the chicken mix before dumping rice in. then i made egg in a separate pan and threw it in with the rice. was yummy.
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Zesty Porcupine Meatballs

Reviewed: Oct. 21, 2011
not sure where all the great reviews came from on this one. My meatballs didnt hold together very well [this could have been my own fault, however] but even if they had, I wasnt crazy about the taste. Just tom soup and worcestshire sauce was nothing spectacular and tasted a bit sweet. i added red pepper flakes and more black pepper on top and it still didnt really do anything for it. And thsi is despite the fact that I used seasoned meat for these (I have frozen meatballs that I defrosted and added soup, egg, and rice to)--the meat itself was the best tasting part and that has nothing to do with this recipe. In the future, I think I will sautee a bunch of garlic, and also add red pepper flakes, white pepper, and black pepper to the sauce before throwing the meatballs in and allowing the spices to really cook in. Also, cooking these on a skillet was really difficult and my meatballs started spreading apart, so then I baked my next batch instead of cooking them on the stove and it was better.
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Meatball Nirvana

Reviewed: Oct. 9, 2011
I made 3 pounds of these back in august and froze them raw. I also used them to make burgers out of [also froze them raw. first froze in layers on a tray with wax paper and then transferred into a ziplock]--they are delicious and so handy for quick meals. When I want to make meatball parm, I cook them in some sauce in a saucepan. Other times, I just put the frozen meat balls whole into a pot of pasta sauce and break up the meatballs as it defrosts for an amazingly yummy meat sauce. Ive also used this meat sauce in lasagna and ziti. My husband LOVES the flavor of these and they come out really moist. My only problem with these is that some of them would crack a little as I cooked them, but the recipe *does* call for baking them, so I can't take stars off for that. I made another batch of these today [but forgot the hot sauce ::sad face::] and will try baking them before cooking them in the sauce and see how it goes.
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Photo by amina9183

Chicken and Broccoli Braid

Reviewed: Feb. 5, 2011
My fiance LOVED this. I cooked the chicken a little differently: marinated in a1 sauce, garlic, red pepper flakes, seasoning salt and a tiny bit of oil--cooked it in a pan. Then I made the mix as directed [though i forgot the onions] and added a little more mayo and cheese to make sure it stayed nice and moist. it came out delicious and I am making it again tomorrow on special request!
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Apple Pie by Grandma Ople

Reviewed: Dec. 24, 2010
amazzzzzing. This was my first pie ever and it came out soooo good. Followed suggestions of another poster [added vanilla, cinnamon, and nutmeg to the mixture]
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Pie Crust IV

Reviewed: Dec. 24, 2010
made mt first pie using this crust [grandma ople's apple pie off this site] and it turned out great. Though...since it was my first pie, I didnt understand when to stop adding water. I mushed it together with my hand at one point because I felt like I added enough but the dough wasnt forming a ball or seeming held together. when I mushed it with my hands, it became obvious it was ready. Very good, simple, and flaky.
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Spinach and Rice Alfredo

Reviewed: Dec. 24, 2010
this came out sooo good. I boiled the rice in chicken broth for a little extra flavor and used seasoned salt instead of reg salt, but followed the rest to the t and it was DELICIOUS
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Traditional Mashed Potatoes

Reviewed: Jul. 20, 2010
These were amazing! Boiling the peeled/cubed potatoes really helped mash these to a smooth consistency. I actually quadrupled this recipe when I made it and they still came out wonderfully. I wanted garlic mashed potatoes so I sauteed fresh garlic (minced very fine) in the butter, then added the salt, pepper, and milk to the butter/garlic mixture and added it slowly as I mashed the potatoes--this helps to distribute the flavors evenly.
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Honey Lime Chicken Wings

Reviewed: Jul. 20, 2010
I made these with boneless chicken breast cut into strips---I didnt have limes available so I had to use lemons and that may be why I didnt understand what all the hype was about with these, but th flavor was good overall. A few adjustments I made after tasting the sauce as is and finding it lacked a certain "oomph": added about 1/5 tsp red pepper flakes and 1 tsp soy sauce. Also, as other reviewers mentioned, its really important to let the chicken sit for about 20 min in the fridge after flouring until it starts to look dough-y
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11 users found this review helpful
Photo by amina9183

Chocolate Trifle

Reviewed: Feb. 13, 2010
I made this for my fiance and he LOVED it. It was absolutely amazing. He's been requesting it constantly since the first time I made it. I changed a few things (as per other people's suggestions) and used heavy cream to fold into the pudding rather than coolwhip. I also added heath toffee bits and layered in the following way: brownie, caramel sauce, heath bits, pudding mix, coolwhip, browni, caramel sauce, pudding mix, cool whip--then topped with crumbled brownie and toffee bits. it was AMAZING. tastes better the next day! This is best if prepared a day ahead and allowed ample time to chill
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