AMBER-SAN Recipe Reviews (Pg. 1) - Allrecipes.com (1301978)

cook's profile

AMBER-SAN

Reviews

Menus

 
View All Reviews Learn more

Winter Leek and Potato Soup

Reviewed: Dec. 5, 2013
I really enjoyed this recipe! I made some alterations, based on other reviews and also made it vegetarian. I added one extra leek, sauteed one chopped stalk of celery, one bay leaf & 4 cloves minced garlic with the onion mixture (instead of adding the garlic powder later), and substituted vegetable broth for the chicken broth. I crock potted the potatoes beforehand and reduced the simmering time for the cooked potatoes with the vegetable broth and onion mixture to 10 min to let the flavors combine. I did not add the cheese to the soup so that it could be optional, but for my bowl, I added shredded sharp cheddar cheese and garlic croutons as a garnish. Very hearty and warm for a winter's night!
Was this review helpful? [ YES ]
0 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 1, 2012
AMAZING!!! I baked for 30 min, and it came out perfect. So delicious! I paired this with New Year Black Eyed Peas & Italian-Style Swiss Chard (both also found on allrecipes), and it was wonderful! Will be making this again! No changes to the recipe whatsoever. it was perfect! Thank you so much for sharing this!
Was this review helpful? [ YES ]
2 users found this review helpful

Italian-Style Swiss Chard

Reviewed: Jan. 1, 2012
This was delicious, but man, does it reduce down! A whole bunch amounted to about a cup's worth wilted, at most, but it was very tasty, and I'll be sure to use more chard next time. I discarded the stems out of personal preference and drastically reduced the salt in the water. I found it was still salty, so I will reduce more next time. I didn't have red pepper flakes, so I used 1/8 tsp of ground cayenne pepper. that mixed with the garlic gave it a great kick of flavor. I served it with New Year Black Eyed Peas & Grandmother's Buttermilk Cornbread (both also found on allrecipes). I stirred the chard into my bowl o' beans when getting ready to serve it, and it was a perfect complement, both texturally and flavor-wise to that dish. So delicious! Thank you for sharing such a simple and wonderful recipe!
Was this review helpful? [ YES ]
8 users found this review helpful

New Year Black Eyed Peas

Reviewed: Jan. 1, 2012
This was great! I adjusted the recipe quite a bit, thanks to many of the reviews here. :) I omitted the water and made this a vegetarian dish by using vegetable broth instead of chicken stock and omitted the ham hock. I did not drain the tomatoes, and the liquid from the broth & tomatoes was more than enough for this recipe. I had to cook it longer than 3 hours to reduce the liquid, I'd say around 4 hours, and it was a perfect consistency. I paired it with Italian-Style Swiss Chard & Grandmother's Buttermilk Cornbread (both also found on allrecipes). Great complements to the beans. The chard helped add some additional spice to compensate for the lack of meat in the beans. A great New Years Day meal! Thank you for sharing this!!!!
Was this review helpful? [ YES ]
2 users found this review helpful

Lentil and Green Collard Soup

Reviewed: Apr. 5, 2011
This is a simply fantastic soup! I made it exactly per the directions, and the complexity of flavors is wonderful. while it was cooking, the aroma was heavenly. I will say that it is a bit salty for my taste, but not to the point that it ruins the dish for me. I will be making this again but will cut back on the salt. I served it with everything flatbread crackers, and it was so hearty, filling and delicious! I made it on Sunday, refrigerated it overnight and served it last night (Monday), and the flavors were just amazing. It heats well as a leftover. Mine was not watery at all but formed a pea soup like consistency while cooking. I used Ziyad red lentils. Fantastic recipe, and so easy to make!
Was this review helpful? [ YES ]
1 user found this review helpful

Sweet Potato Pie I

Reviewed: Nov. 7, 2010
This pie is fantastic! I was lazy and used a 1 lb can of candied yams instead of boiling 1 lb of sweet potatoes. I also used a store-bought frozen pie crust that I used right out of the freezer instead of making my own crust. I drained the yams and followed the remaining instructions to a T. I also used a stick of real butter instead of margarine. It took a while to bake, and it never set the way I thought it would (knife would not come out clean even after 10-15 extra minutes of baking), but once it cooked, I refrigerated it overnight, and it was outstanding the next day. Such rich, delicious flavors! I definitely love this more than your standard issue pumpkin pie, and it will become a staple dessert in this family! Thanks so much for this great recipe!
Was this review helpful? [ YES ]
3 users found this review helpful

Shay's Irish Chili

Reviewed: Jan. 20, 2010
There is something special about this chili! I just made it tonight, and it might be my favorite chili recipe I've ever tried! I followed the directions almost exactly with the exception of substituting Morningstar Farms soy crumbles for the beef, and I omitted the beef bouillon to make the chili vegetarian friendly. It was so easy to make and was low maintenance once it was simmering on the stove. The potatoes added such a nice texture and flavor to it, and the pinch of nutmeg + sugar added just enough complexity to it without making it fall into a Cincinnati category of sweetness. I served it with shredded cheddar cheese and multi-seed flatbread crackers. It will become a staple recipe in my household!
Was this review helpful? [ YES ]
8 users found this review helpful

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: Sep. 30, 2009
This cake was really wonderful. I made it for my daughter's 8th birthday party (a Yellow Submarine themed party!) and dyed the frosting yellow. The cake is quite dense, like a cross between pound cake and cornbread, but that works well for the layering. I followed the suggestions of other reviewers and refrigerated the two round cakes in saran wrap overnight before cutting them in half. The cakes solidified, making them easier to split into halves. I bought prepared lemon curd in the British section of the store (also found in some stores' baking sections) to save some time. I also refrigerated the frosting to thicken it a bit, and I omitted the lemon zest but added a lot more lemon juice to the frosting to give it more zing. It was really delicious, and it is definitely a keeper. it does take some time to mix, bake,and assemble, but it's well worth the effort. the results are delicious! Highly recommended.
Was this review helpful? [ YES ]
4 users found this review helpful

Fabulous Zucchini Grinders

Reviewed: Jun. 19, 2006
not a whole lot of flavor to these grinders. before I became a vegetarian, I used to love traditional meatball grinders, so I was glad to find a vegetarian equivalent, but this recipe really fell flat for me. I felt that it was lacking in a lot of flavor and spices. perhaps if onions and some extra garlic and pepper were added to the mixture, it would be better. even adding crumbled Boca would be an improvement while keeping the dish vegetarian. After coating mine with parmesan cheese, they tasted okay, but that defeats the healthy aspects of these grinders.
Was this review helpful? [ YES ]
0 users found this review helpful

Pumpkin Gingerbread

Reviewed: Oct. 30, 2005
Awesome! I made it this morning, and it was a huge hit with my husband and 4-year old daughter! I made a few suggested adjustments to the recipe: apple cider in lieu of water, and I doubled the cinnamon. It was done in exactly one hour and turned out perfectly - moist inside with a crispy top. So delicious!
Was this review helpful? [ YES ]
12 users found this review helpful

Cheese Enchiladas

Reviewed: Sep. 4, 2005
super delicious recipe! My husband and I really loved these enchiladas. We made a few adjustments to the original recipe, like using canned red enchilada sauce vs. making our own and using flour tortillas vs. corn (personal preference). It was wonderful! The mushrooms, particularly, were delectable in this dish. This recipe seems very easy to modify to your personal tastes (adding different vegetables and cheeses), and it's perfect for vegetarian Mexican fare. Thanks so much for sharing. We're adding this to our permanent recipe collection!
Was this review helpful? [ YES ]
23 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Jul. 29, 2005
Delicious recipe! I made this per the instructions with only a couple of changes. The pot I used was too small for all 4 cups of vegetable stock to go into it, so I only put 3 cups, and it turned out great. I also added an additional clove of garlic. The tomatoes I had were not stewed but were petite diced, and they turned out just fine. I pureed the one can of beans with the tomatoes, and I really liked the results. A really wonderful recipe that can be easily modified to fit anyone's taste. Thanks so much!!
Was this review helpful? [ YES ]
2 users found this review helpful

Brown-Eyed Susans I

Reviewed: Jun. 9, 2005
Incredible! Super easy recipe with wonderful results. The cookies turned out light and crispy like shortbread, and the frosting was just the right amount of chocolate and just the right amount of sweetness. I did need to add an additional 1 TBSP of hot water to the frosting mix in order for it to get to the desired consistency, and I needed to bake the cookies an additional 5 - 8 minutes in order for them to get the golden brown edges. My 3 1/2 year old daughter helped with almost every step of the recipe, and we had a great time together. These are light, delicious cookies that I'll be proud to present as the dessert for my brother-in-law's birthday. Thanks for sharing!
Was this review helpful? [ YES ]
14 users found this review helpful

Curried Carrot Soup

Reviewed: Jan. 19, 2005
We tried this recipe the other night, and I honestly did not like it at all. My husband liked it more than I did, but did not give it a glowing review. I give it two stars for healthy content, but the taste just wasn't my cup of tea. I followed the directions exactly, with the exception of adding 1/2 tsp. more curry, per other reviewer's suggestions that the taste was bland. The curry flavor was completely overwhelming, and I had to force myself to eat leftovers the next night to justify the time it took me to peel and chop all 2 lbs. of carrots the recipe calls for. I even tried it with the dollop of sour cream in one small bowl, then with golden raisins in another, and nothing made it taste any better to me.
Was this review helpful? [ YES ]
1 user found this review helpful

White Chocolate-Macadamia Bars

Reviewed: Apr. 3, 2004
These were the worst bars I've ever attempted to make. I made them once, and they turned out horrible. After the instructed cooking time, they were completely raw, so I cooked for *double* the time. They were still undercooked, and then they turned rock solid over night, and we threw the rest away. I made a second batch the next night, thinking I had mis-read the directions, and they turned out even worse. The butter content seemed way too high, and it amounted to a gross mess that I wouldn't dare eat. It was such a disappointment because this recipe was to be a highlight of my husband's birthday weekend. He ate some of both batches with reservations, not eating 75% of them. Unless I mis-read the instructions incorrectly twice in a row, this recipe is seriously inaccurate. Would not recommend.
Was this review helpful? [ YES ]
6 users found this review helpful

Caffe Borgia Cake

Reviewed: May 23, 2003
AWESOME! This cake was baked for me for my birthday, so I did not prepare it, but I can vouch that it tastes divine! It is so rich and moist, and the orange liqueur adds a perfect flavor to the already sublime rich chocolate. It does not require frosting of any kind, and my mother-in-law made up a batch of "espresso Cool Whip", which I tried but found to be completely unnecessary. This cake is so wonderful, and I highly recommend it for any special occasion. Thanks so much for sharing this invaluable recipe!
Was this review helpful? [ YES ]
4 users found this review helpful

Award Winning Chili

Reviewed: Apr. 7, 2003
Awesome! My husband and I tried this last night, and we are hooked! I made the following adjustments to fit our tastes/nutritional menu: we substituted 99% fat free ground turkey for the ground beef; we made our own chili seasoning with cumin, chili powder, cayenne pepper and garlic powder; we omitted the bacon and tomato paste; we added half a can of tomato juice (some reviewers suggested water or beef broth, but we like a more tomatoey chili) and a second can of sliced stewed tomatoes; we added more carrot (we diced 1/3 of a bag of carrot chips), more green and red bell pepper and minced garlic to the mix as well as 2 cans of drained/rinsed organic black beans (in place of the 1 can of kidney beans) and a can of drained white corn. I also cut down on the parsley to 1/2 tsp and dried cilantro to 1/4 tsp. Wow! As the chili cooked, the liquid dissipated a bit, so we added more tomato juice as needed and upped the amount of steak sauce (we used A1) and added more white wine (marsala) to taste. The result was a very hearty and delicious chili with the most superb taste! I served it with shredded sharp cheddar cheese and chopped white onion for a kick with a side of organic blue tortilla chips. We can't wait for leftovers tonight, and we will definitely be making this recipe again and again. There is so much you can do with this recipe to adjust it to your personal taste preferences, yet the end result will always be great. Thanks so much!
Was this review helpful? [ YES ]
81 users found this review helpful

Quick Brownbag Burritos

Reviewed: Mar. 12, 2003
Awesome! We made these tonight for the first time, and it took hardly any time at all before dinner was ready. I made mine with spinach herb tortillas, and my husband used regular ones. Instead of making several small burritos, we each made a large one, and they were fantastic! We used organic, fat free black beans and El Paso Garden Peppers salsa (although that gives the mixture a bit of a sweet taste). We also added low fat sour cream to the mixture to make it creamier and used plenty of cheese. The result was a wonderful mixture of flavors that we have officially deemed better than our favorite local hip burrito cafe that we're always raving about. Thanks for such a great time-saving and healthy recipe!
Was this review helpful? [ YES ]
10 users found this review helpful

Southwestern Turkey Soup

Reviewed: Feb. 24, 2003
Absolutely awesome! This is the best soup I think I've ever made. I made a few adjustments to the recipe to fit my taste, such as using 99% fat free ground turkey, and I cooked half an onion, garlic, ground cayenne pepper, diced green and yellow peppers together. I added this to the vegetable broth and added more garlic, another onion, a can of rinsed black beans and a can of drained white corn along with the spices and tomatoes and allowed it to stew an extra 10 or so minutes. I also halved the cilantro to 1/4 tsp. (only because my husband has a low tolerance for the taste of cilantro), and I served shredded pepper jack cheese over his bowl. As another reviewer suggested, I cut up a fresh fat free tortilla shell and topped the soup with it. This was magnificent! This is definitely a keeper, and I can't wait until the leftovers tomorrow night! I reserved the remainder of the can of vegetable broth (this recipe calls for approx. 2 1/3 cans) to add to leftovers to make it soupier. Try this one, folks. It's really out of this world! Thanks for the recipe!
Was this review helpful? [ YES ]
2 users found this review helpful

Sauce Rosee

Reviewed: Feb. 24, 2003
This was a fantastic sauce recipe! I took the advice of a few other reviewers and cut the sugar in half to 1/2 TBS. I also added more garlic and onions, cut the thyme in half to 1/4 tsp., and cut the olive oil in half to a little over 3 TBS. I put in an 8 oz. can of tomato sauce and an 8 oz. carton of heavy cream, and it was perfect! I cooked up some frozen portabella mushrooms stuffed in spinach ravioli shells, topped them with this excellent sauce in an oven-safe baking dish, and covered the whole concoction with shredded Italian cheese to bake for a few minutes. The result was intoxicatingly wonderful! This was a perfect mixture of flavor that went flawlessly with the ravioli (or would go well with most other stuffed shells). I'd give it 10 stars, if I could. Definitely on par with Italian restaurant quality, and definitely a keeper in our family's recipe book. Thanks for this great recipe!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Displaying results 1-20 (of 43) reviews
 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

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

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