Amanda Sheumaker Recipe Reviews (Pg. 1) - Allrecipes.com (12393804)

cook's profile

Amanda Sheumaker

Reviews

Menus

 
View All Reviews Learn more

Raspberry-Peach Pie

Reviewed: Jul. 26, 2014
This is my favorite pie. It's both tangy and sweet. Easy as . . .pie! :-)
Was this review helpful? [ YES ]
0 users found this review helpful

Spaghetti Tacos

Reviewed: Nov. 27, 2013
We all loved them. I would have never guessed that corn tortilla shells and pasta would make such a tasty combination. Don't knock it till you try it.
Was this review helpful? [ YES ]
0 users found this review helpful

Peanut Butter Sheet Cake

Reviewed: Nov. 27, 2013
This was wonderful! I substituted whole wheat flour for half the flour of the cake and left the marshmallows out of the icing and it worked great. I took it to a potluck and the whole cake was gone in a matter of minutes. It will be a staple recipe for me.
Was this review helpful? [ YES ]
0 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Nov. 27, 2013
I've usually baked my turkeys in a browning bag but this year I wanted a crisper skin so I opted for this recipe. I'm not blaming the recipe for my turkey being somewhat dry. I roasted the bird at 325 degrees, as that was the way I was taught. My cooking teacher in highschool and the directions on the bird both stated 325, so that's what I went with. I was having a bit of trouble getting it done and I think I left it in too long. Another mistake I made was using heavy duty foil. The directions on the turkey tag said to use light foil. It was still pretty juicy but not quite as juicy as I wanted so there's room for tweaking next time. I really liked the butter under the skin and using the chicken broth in the pan. My only complaint is that it was waay too salty for my taste with the seasoned salt and next time I'll season it differently. The skin is so salty it's inedible.
Was this review helpful? [ YES ]
0 users found this review helpful

Creamy Chicken Pot Pie

Reviewed: Aug. 24, 2011
I made this last night as a quick supper. Instead of cooking the chicken breast, I substituted a large can of premium chicken breast meat, drained and chunked. I combined it with one 8oz bag of frozen mixed vegetables and one tub of the garlic cooking creme. After I scooped it into the pie shell, I sprinkled on some freshly ground black pepper and dried thyme and then topped it with the other crust. A little shaved butter underneath would also have been good and I'll try adding that next time. I baked it at 375 in my toaster oven until it was golden brown and done on the bottom, nearly an hour. My family really liked it and it was still good microwaved the next day for lunch. It was not as moist, still, an excellent dinner and a very nice lunch!
Was this review helpful? [ YES ]
11 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States