AMETHYSTAA Recipe Reviews (Pg. 1) - Allrecipes.com (1190095)

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AMETHYSTAA

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Skillet Corn Bread

Reviewed: Nov. 18, 2003
YUM! I liked this a lot. I cut up celery onion real fine. Nice aroma, too. Will make again!
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1 user found this review helpful

Teriyaki Sauce

Reviewed: Oct. 28, 2008
I found this awesome recipe a few months back and finally had to rate it. I've made it over and over again. It's so easy to make since I always have all the ingredients on hand and it's delicious as well! I always have some in the fridge since we use it often.
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24 users found this review helpful

A Very Popular BBQ Sauce

Reviewed: Jan. 26, 2008
Yum!! This was the #2 favorite in our taste test of 6 BBQ sauce recipes today! Very tasty and easy to make, although I didn't use the blender - just mixed in a bowl and cooked on high in the microwave for 2 minutes. Will definitely make it again. (Our #1 favorite was "Bob's BBQ Sauce" but this was a v-e-r-y close 2nd!)
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1 user found this review helpful

Bob's BBQ Sauce

Reviewed: Jan. 26, 2008
I made 6 different BBQ sauce recipes today and my husband and I just had a taste test - this was the favorite of both of us! I made it exactly as directed. It was a great opportunity to use up some of the horseradish I bought at Christmas. Thanks Teri! Yum!!
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26 users found this review helpful

Pear Zucchini Bread

Reviewed: Oct. 18, 2007
I wanted to use up both my zucchini and pears in one bread or muffin recipe and this is the ONLY recipe I could find that uses both. And no reviews yet. Yikes! I always read the reviews before trying anything, so I was a little apprehensive to be the first. However, the ingredients sounded good and it looked easy enough. My husband is not a pear fan and was dismayed to learn that I put them in a zucchini bread, however he loved this bread! As we all did. Very moist and yummy. I would definitely make this again! I followed the recipe exactly but did bake in dark pans so, as usual, I reduced the temp by 25º. It was perfect! Good thing it makes 2 loaves because we are already on the 2nd and I just made it yesterday! Thanks for sharing this delicious recipe, Gwynne!
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26 users found this review helpful

Equal®'s Lemonade

Reviewed: Apr. 4, 2006
Yummy - this was good. I also used Splenda.
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1 user found this review helpful

Peppy's Pita Bread

Reviewed: Apr. 7, 2005
Yum - these were tasty! Time consuming, but worth it. I used 1 cup of wheat flour in place of 1 cup white flour - next time I will try even more wheat to get that good-for-you whole grain fiber. Also added a 1/2 tsp of garlic powder. These puffed up nice and high. Would definitley make these again!! :)
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Amish White Bread

Reviewed: Sep. 16, 2009
9/16/09 This bread is sooo delicious! I made it exact to the recipe, although I did brush some egg wash over the top (1 egg mixed with 2T water) prior to baking which made a nice shiny crust. It was sweeter than white bread, but still very good. Next time I might experiment with the sugar just for fun, and possibly substitute some wheat flour or even try all-purpose flour. For the 2nd rise I let it rise 45 minutes. I don't know why some reviewers say this bread is dense because I did not think so at all. Maybe they usually eat Wonder bread or something. This is the first bread in years that I've made start to finish totally by hand - I usually use my bread machine, if not for the whole recipe then at least through the first rise. This recipe is SO easy. Thank you! It's definitely going into my collection for our enjoyment for many years to come! - - - - - 11/11/09 I tried this again today with only 1/3 cup sugar and it was a bit less sweet, but just as yummy! I love it both ways. It's delicious made as a sandwich with ham and honey mustard. Next time I'm going to try making it into cinnamon bread. :)
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2 users found this review helpful

Cinnamon Red Hot Ice Cream

Reviewed: Oct. 20, 2014
We love love love this ice cream! Just enough red hot flavor and very easy to make. Since I didn't have half-and-half I used 2% milk instead and you can't even tell that it's lightened up. Seriously. Soooo creamy and delicious! If you like red hots you will love this ice cream. Thanks, Scott, I'm adding it to my favorites!
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Cheese Herb Bread

Reviewed: Oct. 29, 2003
Yummy! Will definitely make again, but will decrease yeast to 2 tsp. as it rose too high in the bread machine and then fell. Has anyone tried the delay timer on their bread machine? I would like to use the delay timer, but the water then would not be warm as called for. Would it really make a difference??
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4 users found this review helpful

Chocolate Cookie Mix in a Jar

Reviewed: Oct. 25, 2001
I'm new to this "gift-in-a-jar" concept, so I've been taste testing the recipes before I plan on giving them as gifts, and also to see how they layer in the jar. I LOVE this one - what a yummy cookie! I did have trouble packing it all in the jar, though, but I think I didn't pack down hard enough. I changed the order of the layering, also - flour tends to sift down into other ingredients, so a good blocker is the brown sugar. I also like to split up the ingredients more for more layers. This recipe is definitely a keeper - my family all gave it a thumbs up!
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5 users found this review helpful

Cinnamon Rolls I

Reviewed: Jun. 15, 2008
OMG, these were SOOOO delicious!! However, I rolled these up starting from the short side of the rectangle by accident, so the rolls were pretty huge across and I only got 8 (1-1/2") rolls from the log. But that's OK, they fit in my 9x13 pan perfectly and made jumbo-sized sticky buns. :) The dental floss cutting trick worked like magic! I've always had problems cutting my cinnamon rolls and this way was a breeze and didn't smush the rolls. I started these last night and let them rise and bake this morning for my husband for Father's Day and he...I mean WE ALL...loved them! I did use a 1/2 cup more flour right off the bat as suggested, increased the caramel sauce by 1/2 and also sprinkled a cup of pecans over the sauce before placing the rolls. Definitely invert the pan of rolls onto a large serving dish after baking, and scrape every bit of that delicious sauce over the rolls. These were so easy using the bread machine and I will certainly make these again!! Yum!
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4 users found this review helpful
Photo by AMETHYSTAA

Pineapple Upside-Down Cake VII

Reviewed: Nov. 16, 2010
Delicious! I used a 12" skillet and it was perfect for the amt of cake batter and made a nice large cake. Followed recipe as directed except I used yellow cake mix and I also put pecans around the middle pineapple ring and along the edge. Pretty. I think 10 minutes was a bit too long to cool before turning out onto serving platter because the pineapple and sugar stuck, and I had to manually put them back on the cake. Next time I'll try maybe 5 minutes. At any rate it still looked pretty and my MIL said it was the best pineapple upside-down cake she's ever eaten. If I do say so myself, it was delicious! Will definitely make again!!!
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5 users found this review helpful

Butterfinger Chunkies

Reviewed: Jun. 30, 2011
I LOVE these cookies and have been making them since 1998! I roll them with my hands and they look perfect after baking, uniform in size and almost like store bought. I also use parchment paper which slides off the baking sheet and they can cool without falling through the rack. I've used various sized Butterfinger candy bars as long as the whole equals about 10-11 oz. Delicious!!
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2 users found this review helpful

Apple Bundt Cake

Reviewed: Oct. 29, 2003
Yummy, but not the "best cake ever." For those of you who worry about overbaking it, remember: when you use a dark nonstick bundt pan you need to decrease the temp (by 25 degrees) to 325 degrees. It was perfect for me at this temp for 60 minutes. I added 1/2 tsp. cloves into apple mixture and 1 tsp. cinnamon into flour mixture (could have actually used another tsp. cinnamon, I think). I used rum instead of O.J., but think I'd prefer O.J. better. After chopping apples I had 2-3/4 cups, so used them all and folded apple/spice mixture into batter, rather than layering it. I used 1/2 c. oil & 1/2 c. unsweetened applesauce. Was very moist.
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2 users found this review helpful

Rocky Road

Reviewed: Oct. 2, 2003
This was delicious, HOWEVER it was difficult and very messy to eat because of the gooeyness. It was like a thick fudge frosting. Next time I would try cutting the peanut butter in half to see if that gives it a firmer structure. This is not a recipe to be eaten right away - took about 3 hours to firm up in the fridge, but then I didn't like how the marshmallows got too chewy when cold. So I put it back on the counter but it got too soft again. I also added 1/2 cup of broken walnuts to give it some crunch. I would definitely try it again with less peanut butter. 11/5/03 Tried with less peanut butter and it didn't change a thing regarding the firmness. Will try another recipe as I like the chocolate in my rocky road sort of crunchy.
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Five Spice Muffins

Reviewed: Jun. 1, 2009
Well, I was really hoping I'd *love* these but unfortunately I didn't. They were just OK. I followed the recipe as written except I did add 1/2 cup raisins. They weren't exactly 'dry' but weren't as moist as I would have liked them. I filled 24 muffin cups and only baked them for 18 minutes which was enough. Keep in mind that sunflower seeds have a very distinct flavor; I've never used them in muffins and I didn't quite like the strong flavor in a muffin. I would have preferred walnuts or pecans. I won't make these again as there are other recipes that we love better (hint: banana crumb muffins!!).
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Pumpkin Pie Squares

Reviewed: Nov. 2, 2003
I thought this was just OK, although my daughter liked it a lot. I used quick oats instead of rolled, which was good, but I increased the crust recipe by half because I was afraid I wouldn't have enough for the 9x13 pan, as some said it was cutting it close. Wish I hadn't done that, as it made the crust too thick. (One reviewer DOUBLED the crust?? Yikes...) My daughter says I should have also doubled the filling to go with the thicker crust, because the filling and the crust at this point were the same thickness (approx. 3/8" each). A bit too thin for the pumpkin, I thought. However, I had no problem baking the filling for only 1/2 hour as directed - perfect amount of time to set it. This filling recipe is the exact same as on my can of pumpkin for making pie. I *might* make this again, but next time I'd try the original crust recipe and see how I like it then. Maybe also put it in a smaller pan to have a thicker pumpkin filling.
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Linguine with Seafood and Sundried Tomatoes

Reviewed: Apr. 10, 2005
You've gotta be kidding me. Take a look at all that butter and olive oil and the CALORIES and FAT content of this dish! I can only wonder who would make this. Not me! There are a lot healthier and delicious dishes out there than this one.
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1 user found this review helpful

 
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