AMY LAMPERT Recipe Reviews (Pg. 1) - Allrecipes.com (1285580)

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Party Mimosa

Reviewed: Dec. 18, 2013
I couldn't find apricot-mango nectar so I just used apricot nectar. Great with champagne or ginger ale for the kids and non-drinkers. I made a pitcher of the juice and then poured mimosas to order instead of pouring the champagne directly into the pitcher of juice.
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Easy Paella

Reviewed: Feb. 1, 2011
I made this for a dinner party, and it was a huge hit. After reading a bunch of reviews, I did a few things differently. I used a package of saffron rice but otherwise did the rice the same way. I actually made the rice earlier and reheated it before serving. I added frozen peas to it when reheating. When it came to the meat, I cooked the chorizo first and drained it on a lot of paper towels. So oily! I cooked the chicken, onion and red pepper in batches since there was so much of it. At the end I cooked the shrimp on it's own. When I served it, I put the rice down the center of a large platter and put the chicken, veggies and shrimp across the top pouring the cooking juices over the rice. There was a non-red meat eater at the table so I put the sausage at only one end of the platter. I made approximately a recipe and a half, and it made SO MUCH FOOD! It was really delicious, and everyone absolutely loved it which was very gratifying. It's a lot of work and a lot of last minute cooking so be prepared to be in the kitchen at the end. It's a very impressive looking dish to serve to company. It would be easy to tweak it anyway that you like.
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Prosciutto Wrapped Asparagus

Reviewed: Oct. 25, 2010
This is great! I followed the advice of other cooks and blanched the asparagus for 2 minutes in boiling water then plunged them in ice water to cool. I spread the prosciutto with herb and chive cream cheese and cooked them on a cookie sheet sprayed with Pam. People raved about this recipe. I've had similar recipes without the cream cheese but think that it adds that little something extra to it. Makes a wonderful side dish.
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7 users found this review helpful

Lime Chicken Soft Tacos

Reviewed: Mar. 8, 2009
I made this chicken for tonight's dinner and thought it was really good. I'm glad I read the other reviews. Here's what I did differently: instead of dried oregano I used dried cilantro and added a couple of dashes of cumin. I roughly doubled the amount of chicken and used chicken tenders instead of cubed chicken. Instead of sauteeing the chicken in the pan then adding everything else I tripled the other ingredients (but I used 2 whole limes instead of 1 1/2 limes, and I didn't measure the green onions or garlic either - just tossed a bunch of both in since you can never have too much of either) and marinated the chicken overnight, turning it in the big Ziploc bag several times. I grilled the chicken on the indoor grill. It only took about 3 - 5 minutes or so. I made the chicken in advance of dinner and served it at room temperature. It was great! I served it with flour tortillas, shredded Mexican blend cheese, chopped tomatoes, slivered white onion, chopped red bell pepper, sour cream, mild and medium salsa and homemade guacamole (LuvAnn's Guacamole from this site with a few cloves of chopped garlic tossed in). I have lots of leftovers for tomorrow and think it'll be even better tomorrow. I really enjoyed it. It was extremely easy and tasty. I'm not necessarily a huge Mexican food fan, but this was great. I highly recommend it and plan to make it regularly!
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Easy Garlic Broiled Chicken

Reviewed: Jan. 22, 2009
I made this recipe the other night and thought it was great! I read some of the reviews and took some of the advice. Thanks to everyone! Here's what I did: I lined the roasting pan with heavy duty foil and also sprayed it with Pam for super easy clean up. I did 2 Tbsp. low sodium soy sauce and 1 Tbsp. Worcestershire sauce. I also didn't measure the garlic. I just piled it in since I love it. It took me about 3 minutes in the microwave instead of 2 to get everything melted and combined. I baked the chicken for 45 minutes, turning it and basting it every 15 minutes. At the end I turned my broiler on to High but left the chicken in the pan where it was in the oven instead of moving it closer to the broiler element. I took the chicken out and let it rest on a platter and served it at room temperature a little later instead of as soon as I finished cooking it, and it was delicious and very tender. I also used bone in, skin on chicken thighs because that's what I owned (and I misread the recipe!). It worked beautifully. I highly recommend this recipe. My 4 1/2 year old is a seriously picky eater, and he enjoyed it. I pulled the skin off and cut it up then put it on his plate so he couldn't tell me how yucky or gross it looked. He ate an entire thigh and some of the rice I made which is a LOT of food for him. It's a relatively mild recipe but definitely a keeper. Next time I'm going to try doing half butter, half olive oil because it was a little greasier than I wo
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California Cole Slaw

Reviewed: Jun. 14, 2008
I've made this recipe many times. People seem to really enjoy a vinegar based coleslaw, especially when you don't know how long it'll be sitting out. Instead of using a green pepper, I usually will sliver up a yellow (or even orange) peppper. It contrasts nicely with the red pepper and the orange of the carrots in the bag of coleslaw mix that I use instead of shredding my cabbage and shredding my carrots. I also sometimes add extra pre-shredded carrots from the produce section. I know - cheating and more expensive, but what a timesaver! I also tend to sliver the onion instead of chop it up. It's a very easy recipe to make. The longer it sits, the better it tastes.
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Brown Rice

Reviewed: Oct. 9, 2007
I made this last night for company, and while the flavor was good, it didn't ever finish cooking. I followed the advice of other reviewers and subbed brown rice for white rice. Instead of beef broth I used beef consomme, and I added a small can (drained) of sliced mushrooms. I also added approximately 1 tsp. of herbes de provece (instead of 1 tbsp. of basil) to go with the chicken I made using that herb mixture. I baked it covered at 350 for 1 hour as the recipe said, and it never finished cooking. There was still tons of liquid, and the rice was still totally hard. I then popped it in the microwave for about 8 minutes uncovered, and it was getting there but never quite finished cooking. At that point I really needed to serve dinner so I did, and man, was I embarassed about the rice! While the flavor really was good (quite rich and tasty), the rice was HARD and uncooked. I might try using white rice and just bake it longer next time, but I might just try another recipe. There are plenty on here that sound similar and will probaby be better (at least I hope!).
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Baked Brie with Pesto and Pine Nuts

Reviewed: Jan. 13, 2005
I do this without measuring the oil, garlic, pesto seasoning and pine nuts. I leave the pepper out because that's not how I was taught to make it. I basically just make a paste with everything and smear it all over the top of the cheese. I do usually use one large garlic clove that I chop very finely. I also usually use a camembert wheel instead of a brie. I think it's even better than the brie. I slice off the top like instructed, and it works beautifully. I've occasionally not paid enough attention and left the cheese in a little too long. All that ends up happening is it gets a little oozier, but no one ever cares. It's the taste that counts with this recipe! It's quick and easy and something I can always have the ingredients on hand to make.
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7 users found this review helpful

Goat Cheese Pizzas

Reviewed: Jan. 6, 2005
This is easy and actually quite elegant. I used goat cheese that was already in crumbles that I purchased at the grocery store. I also used mini pitas instead of regular size pitas, and I cut them in half when they came out of the oven. As a reviewer suggested, I made a balsamic vinegar reduction to drizzle over the pizzas after I sprinkled them with fresh torn basil leaves. My guests all loved this recipe. It was really quite easy and impressive.
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Easiest Mushroom Sauce

Reviewed: May 14, 2004
I made this last night for the first time for company. I don't like mushrooms so I didn't taste it, but everyone else really enjoyed it, particularly my husband. I used veggie broth as another reviewer suggested since I was serving it with a chicken dish. I also had some leftover white wine that I used in place of some of the broth. The sauce came out much thicker than I thought it would, but it was still a very nice sauce. I used the entire 1 pound container of mushrooms chopped in a relatively large dice. I also used 4 or 5 green onions (didn't measure those). I made the sauce in advance and then reheated it, adding more veggie broth as it heated to try to thin it out a bit more. It never got very thin, but it was a nice consistency. My husband suggested that it would be a great mushroom soup. There are some leftovers that I'm going to play with tonight, maybe adding some sour cream or heavy cream or milk to try to make it more like soup. I would definitely make this again. It's extremely easy and dummy-proof for those of us slightly intimidated by making a sauce. I can see a lot of variation possibilities with this recipe, and I plan on trying some of them.
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Uncooked Banana Pudding

Reviewed: May 14, 2004
I think this is a great recipe. It makes so much! I use low fat Cool Whip, low fat sour cream and 2% milk, and no one knows the difference or misses the fat. I slice my bananas on the diagonal to get a longer, prettier slice. It's delicious. I usually crumble up some extra vanilla wafers on top right before serving for an extra added touch and crunch. I've made this many times, even for company who are delighted with banana pudding for dessert -- a fun dessert for a change.
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Gel's Green Beans and Beef

Reviewed: Apr. 10, 2004
This was very easy and very good. My husband and I really enjoyed this. As suggested I used 1 lb. of ground beef and made this our main course. Once my green beans were in I cooked it 10 minutes (at 7 minutes the beans were still a little on the crunchy side still). I only needed the amount of flour and water called for in the recipe, and I used the 96% lean ground beef. I also added a fresh onion instead of onion powder as suggested by other reviewers -- definitely a good thing and worth doing. My husband kept commenting on how sweet the onion got. I served it with steamed white rice. My husband kept adding spicy Chinese chili oil, and I tried it but actually preferred the recipe as is (and I adore spicy food). If you're looking for something quick and easy, this is the recipe. Next time we may add some bamboo shoots and/or water chestnuts. It might even be good with ground pork instead of ground beef. I think that this will become a regular dish around our house since it's so quick and so easy.
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Basic Microwave Risotto

Reviewed: Apr. 8, 2004
I was pleasantly surprised by this. I was a little skeptical of risotto made in the microwave, but it was actually really good. I used an entire small onion and about 3 cloves of garlic. I also used chicken broth instead of veggie broth. My husband and I both really enjoyed this. I plan on making it often. The ingredients are things that I usually have around the house. It would be great with some other ingredients tossed in there too. It's definitely a good basic recipe, and it's incredibly simple to make. Yum!
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Easy Spinach Casserole

Reviewed: Apr. 8, 2004
This was pretty good with some major doctoring. I halved the recipe since it was just two of us. I added lots of grated parmesan cheese, lots of garlic powder and a little onion powder. I also didn't measure the seasoning salt or the bread crumbs (just eye balled them both). I think I'll use roasted garlic bread crumbs next time. I just put it all in to taste. I also microwaved the cream cheese briefly to make it stirable. The casserole would be way too bland without some tweaking. I would definitely make it again if for nothing other than it's ease.
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Caesar Salad Supreme

Reviewed: Apr. 8, 2004
I made the dressing from this recipe the other night for a meeting, and it was delicious! If you like a creamy Caesar dressing (like I do), this is a good one. It's very, very simple. I blended it all in my mini-prep food processor so it was a breeze. I only had a chance to make it about an hour or so before I served it, and it was fine. I didn't do the rest of the recipe. I used a huge bag of romaine, some Caesar croutons I bought and a bunch of shredded parmesan in the salad. They ate the entire thing. My only complaint was that I could have used a little more dressing for the amount of lettuce that I used (but it was a HUGE bag). Definitely a keeper.
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Summer Corn Salad

Reviewed: Mar. 15, 2004
This salad is very easy and very colorful. It's good and actually pretty refreshing. I microwaved the corn still in the husks for 2 minutes per ear (or out of the husk and wrapped in plastic wrap for 2 minutes per ear) then followed the directions from there. It's been awhile since I made it, but I think I used a white onion (or maybe a yellow one). It makes a pretty good amount of salad. If you're looking for quick and easy, this is it. It'll definitely serve a lot of people. UPDATE: I made this for a Labor Day bbq, and instead of chopping tomatoes (they all looked terrible at the grocery) I halved a container of grape tomatoes. They were perfect, delicious and very pretty. I'll only do this in the future. I also chopped a large Vidalia onion. Yummy. I make this all the time, and everyone always loves it.
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66 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Mar. 15, 2004
This salad is SO popular! Everyone I made it for absolutely loved it. I did a couple of things differently from the recipe. Instead of dried cranberries I used fresh strawberries that I quartered. I also roasted the almonds in the oven without the extra butter at 350 degrees for 8 minutes stirring them after 4 minutes. I toasted the sesame seeds in a 350 degree oven for 8 minutes, stirring them after 4 minutes. It's easy to make the dressing in advance and just toss right before serving. I don't even like spinach salad, but I liked this. It's great for a crowd. When I had to take a salad to a Passover seder last year this is what I made. Everyone LOVED it. In fact, it was specifically requested again this year. It's really easy to multiply too.
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Sweet and Tangy Glazed Salmon

Reviewed: Mar. 15, 2004
This was good but not fabulous. It also seriously crisped up on the gas grill set on high so I kept turning the heat down then up then down again (I wasn't sure how long it would take to cook if I didn't keep it somewhat high). The skin kind of charred as did the edges as soon as the flames met the sweet glaze although that made it pretty easy to remove the skin as we ate it. My husband really liked it. I might make it again, but I'm not sure.
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Lentil Soup III

Reviewed: Mar. 15, 2004
This soup is SO good and SO easy! I just made it and can't wait to dig in. Here's what I did a little differently from the recipe thanks to the suggestions of my fellow reviewers: I used 3 cloves of garlic (never too much!). I thinly sliced 3 carrots and added them. I used the entire 6 oz. can of tomato paste. I dumped in a bunch of garlic powder. I sauteed the garlic and onions together for just a few minutes before I added everything else. I simmered the soup for 45 minutes, and it made it nice and thick. This recipe is a total keeper. I plan on keeping the ingredients around all the time. Thanks so much for such a great recipe!
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152 users found this review helpful

Eggplant Caviar

Reviewed: Mar. 14, 2004
This is delicious with some slight alterations. All they had at the grocery store were slightly smaller eggplants so I broiled it 10 minutes on each side. In the meantime, I sauteed an entire small onion I diced with 2 cloves of smashed and chopped garlic in just a tad bit of olive oil. It only took a few minutes. I added that to the eggplant pulp. I didn't measure my other ingredients. I did it more to taste. I also left out the dill. It did need a nice amount of kosher salt to add some flavor. I plan on making this all the time. My husband and I both love it.
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