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

cook's profile

AMY LAMPERT

Reviews

Photos

Menus

 
View All Reviews Learn more

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.
Was this review helpful? [ YES ]
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!
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
1 user 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??
Was this review helpful? [ YES ]
0 users found this review helpful

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.
Was this review helpful? [ YES ]
1 user 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?
Was this review helpful? [ YES ]
2 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.
Was this review helpful? [ YES ]
14 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.
Was this review helpful? [ YES ]
7 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.
Was this review helpful? [ YES ]
2 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!
Was this review helpful? [ YES ]
22 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.
Was this review helpful? [ YES ]
27 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!
Was this review helpful? [ YES ]
1 user 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!
Was this review helpful? [ YES ]
1 user 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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
7 users found this review helpful

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.
Was this review helpful? [ YES ]
2 users found this review helpful

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.
Was this review helpful? [ YES ]
4 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.
Was this review helpful? [ YES ]
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!
Was this review helpful? [ YES ]
3 users found this review helpful

Displaying results 1-20 (of 56) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States