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

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Brigadeiro

Reviewed: Mar. 30, 2002
I had a lot of the same problems that everyone else had. I cooked it until I thought it was thick enough then let it cool for a long time -- and it still was extremely sticky and gooey. I ended up pretty much plopping globs of it onto a piece of wax paper on a plate then sticking it in the refrigerator. After a while I pulled it out and rolled each glob into a ball as best I could. I've got it in the refrigerator now in a container. It's okay but not great. I doubt I'd make it again despite it's ease.
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1 user found this review helpful

Gramma's Apple Bread Pudding

Reviewed: Mar. 30, 2002
I love this recipe! I've made it a few times, always to rave reviews. Definitely use a nice, full bodied bread. My only complaint is the sauce. I think that I'm making it correctly, but it's pretty thin and separates easily. After the first try I gave up and serve this with vanilla ice cream now instead (which everyone loves). It's definitely a delicious keeper.
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4 users found this review helpful

Can't Get Enough Caramel Cookies!

Reviewed: Mar. 30, 2002
These are definitely quick and easy, maybe just a bit on the salty side. I'm going to take people's suggestions next time and add some vanilla and either reduce or eliminate the salt completely. I took some to a friend who was working at a trunk show, and she shared to other women displaying their things. She called me from her cell phone to get the recipe for all of them! NOTE: I added a teaspoon of vanilla and took out the salt. Wow! What a difference! Now they get 5 stars.
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2 users found this review helpful

Artichoke Bruschetta

Reviewed: Apr. 1, 2002
This recipe is awesome! I love it! I've served it at multiple parties, and it's always gone right away. My only tip - lightly toast the bread under the broiler on each side before adding the topping and broiling. The bread holds up much better this way. Otherwise I find that it tends to get a bit soggy. Otherwise, delicious!!
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97 users found this review helpful

LuvAnn's Guacamole

Reviewed: Apr. 1, 2002
This recipe is great! I add an extra avocado to the mix for even more guacamole. It's so easy and delicious, and I always get rave reviews for it. It's become a staple for me!
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7 users found this review helpful

Black Bean Salsa

Reviewed: Apr. 1, 2002
This was easy, and it made a TON of salsa. My guests seemed to really enjoy it. I also added the cilantro to the salsa. It seems especially great for a summer get-together.
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8 users found this review helpful

Crispy Coconut Chicken Fingers

Reviewed: May 6, 2002
This was really great! I read the notes before I made it for dinner last night, and I added extra black pepper and garlic powder plus cayenne pepper and onion powder. I also added some panko bread crumbs to the coating. I stuck them under the low broiler for the last 2 minutes of cooking plus for about an additional 2 minutes. My husband and I loved these and plan on making them quite often.
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2 users found this review helpful

Red Pepper Soup

Reviewed: Jul. 17, 2002
This soup was FABULOUS!! I loved it and will definitely make it over and over again. I took the advice of my fellow cooks and stirred in some cayenne. Yum! Instead of using a blender I stuck my hand blender into the pot and went to town. This soup was great hot or cold. I can't wait to make it again!
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22 users found this review helpful

Dijonnaise Chicken

Reviewed: Jul. 17, 2002
I didn't have dijon mustard so I used mustard I brought back from France. It was way too strong and mustardy for me, but my husband really enjoyed it. I also substituted garlic pepper for lemon pepper, and it was fine.
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2 users found this review helpful

White Pizza Dip

Reviewed: Sep. 13, 2002
This dip is so incredibly AWESOME!! I added grated parmesan cheese to the mixture and some to the top under the mozzarella. I also put the whole amount of mozzarella into the dip and more on top to make it extra cheesy and delicious. I wasn't sure if I should use whole milk ricotta or part skim so I used part skim, and it was fine. I also made it a little earlier in the day and pulled it out of the refrigerator to take the chill off when I turned on the oven to preheat it. My guests and I really loved this dip. I will definitely make this on a regular basis.
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7 users found this review helpful

Baked Ziti I

Reviewed: Oct. 23, 2002
This was really great. I used skroodles, and it was perfect. I too was skeptical about the sour cream, but it was great. I used light sour cream, and it was fine. I also doctored the sauce and meat up quite a bit with fresh garlic, garlic powder, dried basil, crushed red pepper, black pepper, salt and a touch of sugar for a little sweetness (I find that it gives jarred sauce more of a homemade taste). Also, I halved the recipe and still had tons and tons of yummy pasta. This is going to be a family favorite for many years to come.
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14 users found this review helpful

Great Garlic Bread

Reviewed: Oct. 23, 2002
Yum! I left out the herbs and skipped the cheese this time because my husband didn't want it, but it was still delicious. I used fresh minced garlic and garlic powder because we adore the stuff and can't seem to get enough. I baked it at 350 for 10 minutes then stuck it under the broiler for about a minute and a half to make it nice and crispy. Definitely a keeper.
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40 users found this review helpful

Pan Fried Green Beans

Reviewed: Oct. 23, 2002
These were great! Instead of olive oil I used garic oil that I have, and they were awesome. So easy too!
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1 user found this review helpful

Bread Pudding II

Reviewed: Oct. 23, 2002
Yum!!!! I used Pepperidge Farm cinnamon swirl bread, left out the raisins, added a 1/4 cup of brown sugar, used gourmet whipping cream instead of milk and topped it with a vanilla sauce recipe I found on this site. WOW! This made a dessert you'd pay a lot for in a restaurant. My husband and I loved it. And it was so easy! I'll make this a lot. Anyone who even remotely likes bread pudding will love this for it's ease and it's taste.
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2836 users found this review helpful

Couscous with Dried Cherries

Reviewed: Oct. 23, 2002
This was very easy. I substituted a product called Fruit Bits for the dried cherries, and we enjoyed it. Definitely quick, definitely easy.
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1 user found this review helpful

Peanut Butter Noodles

Reviewed: Nov. 27, 2002
I used ground ginger instead of fresh (just put some in -- didn't measure), hot chili garlic sauce instead of chili paste and thin spaghetti instead of udon noodles (I might use angel hair next time). It's delicious! I tossed in a chopped up chicken breast and some julienned baby carrots and stuck the whole thing in the refrigerator for tomorrow's lunch. I can tell that I'll definitely make this again.
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7 users found this review helpful

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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8 users found this review helpful

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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1 user found this review helpful

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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59 users found this review helpful

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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5 users found this review helpful

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