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

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AMY LAMPERT

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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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1147 users 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

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 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

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 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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16 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

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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154 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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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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Gel's Green Beans and Beef

Reviewed: Apr. 10, 2004
This was very easy and very good. My husband and I really enjoyed this. As suggested I used 1 lb. of ground beef and made this our main course. Once my green beans were in I cooked it 10 minutes (at 7 minutes the beans were still a little on the crunchy side still). I only needed the amount of flour and water called for in the recipe, and I used the 96% lean ground beef. I also added a fresh onion instead of onion powder as suggested by other reviewers -- definitely a good thing and worth doing. My husband kept commenting on how sweet the onion got. I served it with steamed white rice. My husband kept adding spicy Chinese chili oil, and I tried it but actually preferred the recipe as is (and I adore spicy food). If you're looking for something quick and easy, this is the recipe. Next time we may add some bamboo shoots and/or water chestnuts. It might even be good with ground pork instead of ground beef. I think that this will become a regular dish around our house since it's so quick and so easy.
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4 users found this review helpful

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

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

Easy Garlic Broiled Chicken

Reviewed: Jan. 22, 2009
I made this recipe the other night and thought it was great! I read some of the reviews and took some of the advice. Thanks to everyone! Here's what I did: I lined the roasting pan with heavy duty foil and also sprayed it with Pam for super easy clean up. I did 2 Tbsp. low sodium soy sauce and 1 Tbsp. Worcestershire sauce. I also didn't measure the garlic. I just piled it in since I love it. It took me about 3 minutes in the microwave instead of 2 to get everything melted and combined. I baked the chicken for 45 minutes, turning it and basting it every 15 minutes. At the end I turned my broiler on to High but left the chicken in the pan where it was in the oven instead of moving it closer to the broiler element. I took the chicken out and let it rest on a platter and served it at room temperature a little later instead of as soon as I finished cooking it, and it was delicious and very tender. I also used bone in, skin on chicken thighs because that's what I owned (and I misread the recipe!). It worked beautifully. I highly recommend this recipe. My 4 1/2 year old is a seriously picky eater, and he enjoyed it. I pulled the skin off and cut it up then put it on his plate so he couldn't tell me how yucky or gross it looked. He ate an entire thigh and some of the rice I made which is a LOT of food for him. It's a relatively mild recipe but definitely a keeper. Next time I'm going to try doing half butter, half olive oil because it was a little greasier than I wo
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