amy14_1 Recipe Reviews (Pg. 1) - Allrecipes.com (12549062)

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Grandma's Corn Pudding

Reviewed: Sep. 29, 2013
No complaints! Easy to make and turned out great. Couldn't taste the eggs.
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3 users found this review helpful

Slow Cooker Cheesy Chicken and Tortillas

Reviewed: Jun. 8, 2013
Everyone loved it! I followed other instructions to add 1 can of green chile peppers & black beans. Used a can of cream of chicken & then one can's worth of sour cream. Added 1 cup of water & some Better than Bouillon (chicken) instead of the broth. I had chicken all ready shredded so I didn't follow the first crockpot aspect. Used 6 taco-sized shells. Also added the onion, garlic & other mexican seasonings (cumin, cayenne, & ancho chile pepper). 9x13pan for 20 minutes
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1 user found this review helpful

Sourdough Pancakes

Reviewed: May 1, 2013
I grew up on sourdough pancakes, but didn't have the recipe on hand so I took a gamble. It was the powdered milk that did me in; covered up the nice sourdough flavor. You could omit the water and use milk instead. ---Looking at all the different results in other reviews (too thin, too strong of flavor, etc), it really depends on your starter. Everyones starter is different; it depends on your water to flour ratio. When feeding my sourdough, I aim for a certain consistency that I am used to and like. The flavor is dependent on the bacteria in your air (what feeds the starter). If you find your starter to be too strong, add some extra baking soda when using it in baking (1-2 tsp total per cup of starter). It will foam and actually makes it nice to work with. It is my understanding that baking soda is actually not necessary with sourdough pancakes although I typically do use about 1 tsp per cup of starter as this recipe calls for. Regarding the dough being too thin, you can add flour to the recipe OR adjust your starter by adding a little more flour than water each time you feed it. Hope this helps!
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Pumpkin Cheesecake Bars

Reviewed: Dec. 2, 2012
Okay, but I've had better. I think the review pertaining to a middle layer of real cheesecake and then topping with the pumpkin mixture is on to something. It needs something more. I have a favorite pumpkin bar recipe that has a yellow cake mix sprinkled on top. This one seems to lack something, like a better topping. The nuts would be better if glazed first. This recipe just seems plain jane. Disappointed.
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2 users found this review helpful

Chocolate Cheesecake

Reviewed: Sep. 18, 2012
This was definitely a hit! Everything about it was great except that the top cracked. I put the pan of water in the oven and left the cake in the oven overnight to cool, then placed it in the fridge with an airtight cover. I topped it with sliced strawberries and no one was the wiser. Next time I'll definitely cut it before taking it though as we had a royal mess. It crumbled apart as if it were slightly too dry. It tasted great and taste-wise, the texture was good, but very difficult to work with.
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3 users found this review helpful

Almond Custard Filling

Reviewed: Aug. 10, 2012
Nice texture & super easy to make. Used it to fill my almond poppy seed muffins. Only complaint is that I can still taste the powdered milk. I do have sensitive taste buds and my box was expired...although it smelled the same as a fresh one does...terrible! Love the almond flavoring. Will make again with fresh, powdered milk. Hope that changes the results! (Glad I made the full recipe; I did have some leftover, but less than 1/3)
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2 users found this review helpful

Fancy Fruit Pizza

Reviewed: Jul. 2, 2012
Made this last year and am making again this year for the fourth of July. I make it in a jelly roll pan (11x15) and then use blueberries and strawberries to create a flag. I like the marmalade on top. Nice touch. This time I made my own crust using a sugar cookie recipe. This recipe can be altered to your liking and will be enjoyed by all :)
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3 users found this review helpful
Photo by amy14_1

Alice's Easy Blueberry Cake

Reviewed: Jun. 11, 2012
Easy - Yes! Made these into muffins. I definitely liked the butter/sugar topping. Needs that bit of sugar. Made a half batch which ended up with 12 muffins. I used 1-1/4 cup blueberrys which were starting to look a little shriveled. Turned out great! Took them out of the oven (350) at 22 minutes as the blueberries were popping! Yum! As the other review mentions, they do not look done - I was waiting for them to brown, but finally decided to get them out before they dried out too much. Will make again. Hubby thought they were "not bad" which is a fair compliment coming from him :) They aren't the worlds best, but definitely worth keeping as I haven't found the "worlds best" yet.
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9 users found this review helpful

Carrot Cake Bars

Reviewed: May 22, 2012
Very moist and delicious. If you are looking for the typical, more dense version of carrot cake, this isn't that. It is very good and I plan to make again, but it does not take the place of the original carrot cake. As others have said, it is similar to applesauce bars or banana cake bar in texture. It was definitely enjoyed by all!
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2 users found this review helpful

Cream Cheese Frosting

Reviewed: Apr. 9, 2012
Very good :)
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2 users found this review helpful

Buttermilk Cinnamon Rolls

Reviewed: Jan. 10, 2012
These were delicious! I did find that 4-1/2 cups of flour didn't seem like enough. I did use an additional 1/2 cup or so, but I didn't want to spoil the recipe so I worked with it. It was a little difficult to roll up, but the end result brought raving reviews by my husband & co-workers. I followed an apple cider cinnamon roll recipe for the filling. (Taste of Home Fall Baking pg 111). All in all, the recipe will be making it into my next recipe book :) Definitely a keeper!
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3 users found this review helpful

Great Pumpkin Dessert

Reviewed: Dec. 19, 2011
Definitely a keeper :) I've made this twice now, & it was delicious both times. I did try it with both quantity options of butter (1 c vs. 3/4 c) Better with 1 cup & 1 tsp of cinnamon added nice flavor. I forgot those changes the 2nd time I made it, and it was missing a little zip :) Make a few days ahead of time...definitely improves with a few days time in the fridge. (I wouldn't hesitate to make it if you are running on a last minute basis, just better if you can make in advance!)
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Original NESTLE® TOLL HOUSE® Dark Chocolate Chip Cookies

Reviewed: Dec. 10, 2011
Definitely my favorite chocolate chip cookie recipe. I've tried dozens & this one always turns out great :) People often ask for my recipe & its no secret! Nestle has the best :) 3 tips for soft cookies: (1)stoneware baking sheet, (2)don't set them on a cookie sheet - instead place them on the counter to keep the moisture in!, (3)if they turn out a little dry, place a piece of white bread in with the cookies in an air tight container...they soften up very nicely. Enjoy! (I skip the nuts & often do 2 cups of chocolate chips)
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Chocolate Scotcheroos

Reviewed: Nov. 22, 2011
I was disapointed with the lack of gooey texture in the bars. They were rather hard. Perhaps less cereal or more Karo would help this. I don't think I'll try this recipe again as directed. I did find one suggstion to be nice: extra chips! I used 1-1/2 cups of each.
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2 users found this review helpful

Pumpkin Pancakes

Reviewed: Nov. 9, 2011
Yummy! Nice and fluffy. Fabulous with cream cheese frosting! (Dessert breakfast!)
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0 users found this review helpful

Caribbean Zucchini Bread

Reviewed: Aug. 23, 2011
Delicious! We couldn't wait the 25 mins...had to dig in :) It lives up to its 5star rating! I did cut back on sugar by 1/2 c white sugar. Other than that, I made it as directed. If you like the healthier options, I definitely think that 100% whole wheat flour is an option. My next batch will be. (I use white whole wheat rather than red whole wheat...Think of it as albino wheat...the grain is white rather than red; a different variety that has a milder, softer taste and its more moist and cooks similarly to regular white flour.)
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3 users found this review helpful

Mexican Meatloaf

Reviewed: Jun. 11, 2011
Unimpressed. I generally don't review recipes, but this one was not forgettable. The flavors aren't bad, but the appearance was atrocious! I would highly recommend making a 1/3-1/2 inch thick slab of meat rather than 1". By the time you add refried beans & tortillas, it is nearly impossibly to roll. I would make a rectagular shape 7x14 type size, 2 tortillas thick on each end. All in all, it can be saved, but I was not impressed. The flavors didn't blend as well as I would have hoped, altho better rolling technique will help. Best of luck & don't try it on company!
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5 users found this review helpful

Busy Day Chicken Rice Casserole

Reviewed: Apr. 17, 2011
Great recipe! I skipped the garlic & pepper, but used 1 cup Fat Free/Low Sodium chicken broth instead of water. This made for a rich chicken flavor through/out the dish. I also cooked it for 2-1/2 hours, allowing the rice to soak up more flavor and to cook completely. Chicken was nice and moist. This dish received rave reviews by family who is familiar with the dish as listed per recipe. They claimed it was much better with my alterations :)
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1 user found this review helpful

Easy Quiche

Reviewed: Apr. 14, 2011
Definitely a crowd pleaser!
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4 users found this review helpful

 
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