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

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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

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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1 user 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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1159 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

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

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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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

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

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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2 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.
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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??
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0 users found this review helpful

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

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

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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17 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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4 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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76 users found this review helpful

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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1 user found this review helpful

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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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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2 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

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