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

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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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2682 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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1105 users found this review helpful

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

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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93 users found this review helpful

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

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

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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49 users found this review helpful

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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41 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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38 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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25 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

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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20 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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15 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

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

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

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

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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7 users 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

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