AMY LAMPERT Recipe Reviews (Pg. 2) - Allrecipes.com (1285580)

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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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18 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 1, 2004
This recipe was as great as everyone said it was -- and so simple! I made a single chicken that was just a hair under 6 pounds. I used my convection oven to roast it at 250 degrees, and it took about 2 hours and 45 minutes. It rested for about 40 minutes or so. It literally was falling off of the bones. My only problem is that I'm lousy at carving so it wasn't as beautiful on the serving plate, but my husband didn't care. He raved about the chicken and said I have to make it again. I totally forgot to season the cavity with the spice mixture (I was tired when I remembered to rub it down and get it marinating the night before), but I did put two small quartered onions and about 4 or 5 peeled garlic cloves inside. The flavor from the veggies and the spices really went throughout the meat. This is the best roasted chicken I've ever made. Next time I think I'm going to try it on my rotisserie. It may even go onto next year's Thanksgiving turkey. My ONLY complaint (and it's a small one) is that it seemed a tad bit salty. I may cut back on that just a bit next time. Otherwise it was PERFECT, and we both loved it!
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3 users found this review helpful

Bachelor's Creamy Pumpkin Soup

Reviewed: Jan. 26, 2004
My husband LOVED this, particularly compared to other pumpkin soup recipes I've tried from this website. I also thought it was good although I'm still searching for the perfect cream of pumpkin soup to replicate some I had a few years ago that was to die for. I had been initially a little skeptical about the potato soup in this recipe, but it really made it thick.
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2 users found this review helpful

Quick and Easy Cheese Bread

Reviewed: Jan. 26, 2004
This was only okay -- definitely not fabulous. I took the suggestions I read and added more milk, more cheese and some garlic powder. My husband really didn't like it, and I thought it was pretty mediocre. It's very dense and definitely sort of crumbly. We only ate a little bit then I froze the rest thinking I'd like it again later. I just ended up throwing it away from the freezer. It's January now, and it's been there since this fall if that tells you anything. We won't be making this one again despite it's ease.
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Lime Fluff

Reviewed: Jan. 26, 2004
This was really good -- light and refreshing. It makes just a ton so be sure to use a big bowl. I left the nuts out. Instead I added an 11 oz. drained can of mandarin oranges and a couple of big handfuls of coconut. It was awesome!
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4 users found this review helpful

Tantalizingly Tangy Meatloaf

Reviewed: Jan. 26, 2004
My husband and I really enjoyed this recipe. From all of the reviews, it sounded like it would be really sweet but it wasn't bad. In fact, I think that's what my husband really liked about it. I don't think he's a huge meatloaf fan, but he really enjoyed this sweeter version. My only problem with making meatloaf (any recipe) is getting it out of the pan. Any tips for that one??
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Baked Fried Eggplant

Reviewed: Jan. 26, 2004
This is really delicious. It is definitely messy to prepare, but it's easy and delicious. I add grated parmesan cheese to my Italian breadcrumbs. When I flip the eggplant halfway through I spray the tops with Pam again. My only complaint is that I tend to run out of the batter before I run out of eggplant. These don't really even need a dipping sauce, but I usually serve them with a little bit of red sauce. When I make these for my husband that's usually our entire dinner since it's so good and so filling, and our guess is that these probably don't refrigerate and reheat too well. I plan on making a layered eggplant parmesan with this recipe sometime.
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Tzatziki Sauce I

Reviewed: Jan. 26, 2004
This was really good once I played with it a little bit. I used 12 oz. of plain yogurt (2 small containers) and a lot of extra garlic since we adore garlic and can never have too much. I also added half of an English hothouse cucumber that I seeded and chopped into pretty small pieces (didn't bother to peel it first). I kept the rest of the ingredients pretty much the same although I didn't really bother totally measuring the dill -- just eyeballed it for the most part. We loved it with pita and the meat from the gyroll recipe on this site (I don't bake it in dough the way the recipe calls to do -- we just eat the lamb and onions). I only had time for it to sit for about 30 minutes or so before we ate, and it was fine. It was really great the next night for dinner with some warmed pita wedges to dip into it.
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3 users found this review helpful

Baked Pork Spring Rolls

Reviewed: Jan. 26, 2004
These were really, really awesome! My husband and I loved them. I of course added extra garlic and chili garlic sauce (always do), added a few shakes of soy sauce and didn't really measure any of the ingredients other than the pork and the cabbage (with a little extra thrown in for good measure). I also used eggroll wrappers since that's what they had where I was shopping that day. My only complaint was that when I tried to turn them after 10 minutes a few of them stuck and part of the wrapper pulled away, but it was no big deal. The taste was still fabulous. We were amazed at how crispy they were without having to fry them. I managed to get 14 really nice, full eggrolls out of the recipe. These were really good and easy and are definitely going to become a staple at our house. I'm thinking of flash freezing a bunch before the baking stage so I can have them ready to thaw and bake at a later date. I just hate having to wait for them to thaw. Anyone have any ideas on that one?
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Perfect Pumpkin Pie

Reviewed: Nov. 28, 2003
I made this pie last minute yesterday for my Thanksgiving dinner. It was delicious, and I got a lot of compliments. I think I forgot to add the salt, but it was good anyway! I first made pumpkin tarts with this fluffy pumpkin mixture, but I decided at the last minute (like 3 pm last minute) that I really wanted a traditional pumpkin pie so I searched frantically on All Recipes knowing that I owned a regular frozen pie crust -- not a deep dish like most of the pumpkin pie recipes call for. This pie was perfect, and it really does taste homemade.
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1 user found this review helpful

Adobo Sirloin

Reviewed: Apr. 12, 2003
This was very good. I made this recipe with flank steak and grilled it outside. I didn't plan far enough in advance to get to marinate it for very long, but it didn't matter. It was still very flavorful after only a half hour or so in the marinade. As I grilled it I basted it with a little of the extra marinade. I added some extra chipotles and adobo sauce since we love spicy food. My husband thought it was fabulous. He's a big red meat eater. I can see why people say it would be great for fajitas. Yum!
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5 users found this review helpful

Best Brownies

Reviewed: Apr. 12, 2003
These brownies are awesome! I didn't make the frosting either (it would probably be way too sweet with it). I sprayed my 8x8 pan with Baker's Joy (it already has flour in it - a lot of people don't like it, but it works for me - I'm lousy at "flouring" my pans). The brownies are kind of fudgy on the inside with nice crisp edges. I cooked mine for 30 minutes. The best part is that I ALWAYS have the ingredients on hand for these - and they are SUPER quick to make! They will be a new family favorite forever. My husband - who is not a big brownie fan - adores these.
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Garlic Chicken

Reviewed: Apr. 11, 2003
This wasn't bad. I added more garlic to the oil (althought I didn't actually measure anything) and garlic powder, a little cayenne pepper and some black pepper to the cheese and breadcrumbs. It was good, but the chicken was kind of mushy on the bottom. I'd try it again though. I might try flipping it halfway through cooking.
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1 user found this review helpful

Baked Mushrooms

Reviewed: Feb. 21, 2003
I made this for a dinner party the other night, and my guests really seemed to enjoy it. Here's what I did: I left out the green pepper and added a couple of green onions instead. I also left out the water at the suggestion of my fellow cooks and instead couldn't resist 2 small splashes of dry sherry instead. I didn't see that the recipe said seasoned salt until I actually looked closer so I had cracked some fresh salt on them first then did a quick sprinkle of seasoned salt, still staying light on both so that guests could add their own. I took another cook's suggestion and tossed the mushrooms a few times. I also added some garlic and herb breadcrumbs during the last 10 minutes. Since I kept it covered the whole time the breadcrumbs were really soft when I pulled out the dish after 45 minutes so I stirred the whole thing together. It made a really nice sauce. The mushrooms smelled heavenly before they were cooked and even better after. I don't even like mushrooms, but they were so easy and smelled so wonderful that I wouldn't hesitate to make them again. What an elegant dish!
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21 users found this review helpful

Cappuccino Pie

Reviewed: Feb. 17, 2003
I made this with chocolate pudding instead of vanilla to make a mochaccino pie as another chef suggested. Instead of regular instant coffee I added decaf instant coffee. I also folded in an entire 8 oz. tub of cool whip and put none on top. Instead of refrigerating it I stuck it into the freezer to settle. It came out tasting more like an ice cream type of pie. We really enjoyed it. Definitely a keeper.
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27 users found this review helpful

Oven Roasted Red Potatoes

Reviewed: Feb. 17, 2003
I took the advice that my fellow chefs offered and did the following: I mixed about 3/4 chunked red potatoes and 1/4 baby carrots; I used garlic oil instead of olive oil; I roasted them on heavy duty foil sprayed with Pam on a cookie sheet; I added fresh garlic, salt and pepper to the marinade; I marinated the veggies for a while first in the refrigerator; I sprinkled the top with seasoned salt and fresh ground pepper before I put it in the oven; I baked it at 350 for an hour tossing halfway through. I didn't even realize that I had pulled out and opened a savory garlic and herb mixture instead of onion soup until I dumped it into the bag, but it was really good this way and worked really well with the meat I was serving. My only complaint that it was a little wet still after an hour. I might cut down on the oil next time, but I'm definitely making this all the time and experimenting with my flavors. Yum! Quick, easy and mess-free with foil. We loved this. NOTE: From now on when I make this I cook it for the first half hour at 350 degrees and then for 20 more minutes at 400 degrees. It helps to make the potatoes nice and crispy, sweetens up the carrots and helps me get dinner on the table a little bit faster. I've made this with the onion soup mix too. My husband prefers that oniony taste, but we both love any version of this. I make it all the time now. SO EASY!!!!
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Gyroll

Reviewed: Feb. 17, 2003
Wow -- this was really, really good! It tasted like something I might get in a Greek restaurant! I didn't bake it in the dough. I made the meat and stuffed it into pita pockets with feta and kalamata olives on the side. I would probably never bake it in dough. This is so quick and easy. I plan on making it quite often. We heated the leftover meat in the microwave yesterday for lunch. My only complaint is that there is a LOT of fat between the olive oil and the fat from the ground lamb. I'm going to cut down on my olive oil next time. But really a great meat dish.
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Parmesan Spinach Balls

Reviewed: Feb. 17, 2003
These are pretty good. I made a batch of them on Friday night for Valentine's Day hors d'oeuvres and only baked a small amount. My husband and I really enjoyed them. I froze the rest for a dinner party this week. I added some cayenne and garlic powder to this recipe and rolled them in fresh grated parmesan before baking as suggested. I didn't serve a dipping sauce, but I have some pizza sauce left in my refrigerator that I'm going to heat up for my company this week. I'm going to pull them out of the freezer in advance so they'll thaw since I don't know if I can bake them frozen or not. Very easy, and definitely a keeper for the freezer. -- P.S. I pulled them out of the freezer the other night and let them defrost before baking them for my guests. I find that either fresh or defrosted, they need 15 minutes to cook. They were fabulous, and all of my guests loved them!
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Rich and Creamy Tomato Basil Soup

Reviewed: Feb. 5, 2003
Not a bad recipe. I used canned whole tomatoes and didn't bother to seed them. I always use my hand blender (the boat motor) on stuff like this, and it was just fine. My husband loved, loved, loved this soup. I definitely liked it but prefer something without quite as much cream. It's a pretty rich soup.
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Orange Chicken

Reviewed: Feb. 5, 2003
I read all the reviews and decided to try the recipe anyway. I've made it twice now, and it's not that bad at all. We actually liked it! Here's what I did differently to make it good: I chunked the chicken and rolled it lightly in flour mixed with seasoned salt, garlic powder and black pepper. I sauteed it in olive oil the first time (not bad) and sesame oil the second time I made it (next time I'll mix vegetable oil and sesame oil -- just sesame oil had a good flavor, but it didn't brown as well as I'd like). I used apricot preserves instead of orange marmalade (I had that in the fridge) and added minced garlic, crushed red pepper and a few glugs of soy sauce to the sauce. It's really not a bad recipe -- a bit sweet but good. My husband loves this recipe, especially since I made rice to go with it for the extra sauce.
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