Amanda Chisholm Recipe Reviews (Pg. 1) - Allrecipes.com (13428210)

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Amanda Chisholm

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Bubba's Jambalaya

Reviewed: Apr. 12, 2014
Awesome recipe! Made it tonight and also tossed in some okra. I have leftovers for the week, but my family loves it, so that's ok by me. I also made my brown rice in the rice cooker because I always screw up rice. lol
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Hawaiian Bread I

Reviewed: Apr. 6, 2014
This could be a bit sweeter for me…to compare with King's Hawaiian, but that's something I can do next time. All in all, I love this recipe. This is the 2nd time. The first time I used my bread maker for the whole process. This time I just put it through the dough cycle, let it rise on the counter after tossing in a bread pan, and then baked it at 375 for 21 min. It got really brown on the top, so I brushed it with butter after I took it out. It also didn't bake as long as I thought it should, but it sounded hollow when I thumped it and it's done on the inside. It was smelling done, which is why I took it out early. Next time I'll try 350 for longer so it doesn't brown as much. I liked cooking it in the oven because the loaf ended up nicer to slice.
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Grilled Salmon I

Reviewed: Feb. 10, 2014
Added 1 squeezed lemon, omitted water, used a dash of olive oil (substitution for other oil), omitted salt, doubled marinade, and added fresh ginger. Only marinated long enough to get the oven warmed up and the rice and green beans going. Cooked at 350 until everything else was done (about 20-30 min?), basting a couple times, then broiled for a few minutes while I seasoned the green beans. Really, it didn't take long at all and is superb! No leftovers on the fish. I will be saving the leftover marinade/sauce from the pan to use with the leftover rice when I make fried rice. Will DEFINITELY make again!
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Taco Seasoning I

Reviewed: Jan. 18, 2014
This recipe was entirely to spicy for me and my family. I omitted the red pepper flakes and after it was cooked and found it still to spicy, I added more paprika and cooked some diced potatoes in with the seasoning and a bit more water until the potatoes were done. Even then it was so hot that I couldn't taste anything else...and I live in New Mexico and am quite used to eating spicy Mexican food. I will not make this again. The leftovers weren't even suitable for my dogs unless I wanted to be cleaning up vomit and diarrhea...all because of the heat factor. I know this recipe has gotten a lot of great reviews, and to each his own, but beware of the heat. Perhaps make it without any red pepper or cayenne, then add those to taste, not by following the recipe.
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Asian Chicken Salad

Reviewed: Dec. 31, 2013
I made the dressing and then did my own thing with the salad. The dressing is wonderful! I make a VERY large batch of the dressing and then a salad (chopped broccoli incl grated stems, bok choy, Chinese cabbage, grated carrots, chopped green onion, cilantro, and whatever else I have on hand). I keep a bunch of the dressing, made, in the cupboard. So far I've kept it up to two weeks without spoilage. Most of it is oil, vinegar, and sugar. All room temp stable stuff. I love this recipe! I also used dried herbs, incl ginger, rather than fresh so that it would keep in the cupboard. :0)
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Bourbon-Glazed Ham

Reviewed: Dec. 25, 2013
Absolutely fantastic! I doubled the sauce and made gravy with the excess (drippings) using just a bit of milk, water, and cornstarch. With the sauce I added spices (cloves, allspice, cinnamon, and mustard) to taste and since the ham came with a sauce packet, I tossed that in with it all. I poured half of the sauce on before I baked it and the rest when it was about done, baking it for another 10 min or so to set the glaze. Oh, I also omitted the water and just used whatever pineapple juice was in the cans. I boiled the sauce to thicken before pouring it on the ham.
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Pumpkin Cranberry Bread

Reviewed: Nov. 21, 2013
With some adjustments these are awesome! I used half brown sugar, half whole wheat flour, and used 2 cups of frozen fresh cranberries, and 2 tsp of vanilla. I also omitted the nuts, as a familial preference.
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Pumpkin Pie Spice II

Reviewed: Nov. 21, 2013
I used this today, adding an equal amount of allspice as cloves, and so far, it tastes infinitely better than the jarred stuff. Although that being said, the jarred stuff does not have cloves in it.
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Pumpkin Pie Spice I

Reviewed: Nov. 21, 2013
This is an exact match for the little shaker of store bought pumpkin pie spice that I have.
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Broccoli Beef I

Reviewed: Nov. 15, 2013
I really wanted to like this recipe, but it was good for one meal. Sorry. Not like restaurants at all. It was the sauce. Didn't care for it.
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Lola's Horchata

Reviewed: Oct. 26, 2013
My daughter, the horchata fan in the family, loved this! I made mine with double the milk, since I used FF, and when I ground up the rice (1/2 brown and 1/2 white because that's what I had) in the blender I also added 2 large cinnamon sticks in lew of the ground cinnamon (I doubled the entire recipe to make a gallon) and added a few (maybe 7-10?) whole allspice. Next time I'll add probably 2 more cinnamon sticks, since I can't get enough. But my daughter loves it as is. And I just topped off the pitcher with water. Oh and I used 1c of Splenda in place of the sugar. Thank you for this recipe! Now I'm making rice pudding with the strained rice/spice mix!
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Real Sopapillas

Reviewed: Sep. 28, 2013
I made these, following the recipe exactly with the exception of swapping half the AP flour for WW flour, which I normally do, and they came out pretty dense with little rise. I made some the other night, following a different recipe that did not have shortening in it, and those had rise, but were still a bit denser than I would prefer, which I attributed to the WW flour, which is why I chose to try this one. I think I'll go back to the other recipe and try it w/out the WW flour and see if that makes them more tender so I know that that was why. I may try this one again, with straight AP flour, but only after I've done the other one first, as I had better success with it (btw, the other one was an Indian Frybread recipe that I found on AllRecipes.com, basically the same thing).
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Fry Bread I

Reviewed: Sep. 25, 2013
I live in NM where there are still a lot of Natives and one of my friends gave me a recipe for fry bread that is very similar to this. The only exception is using 1tsp salt instead of 1/2tsp. Also, add the liquid, whether you use milk or water, gradually, like making biscuits, only mixing until everything is together. You're not making cake, DO NOT USE AN ELECTRIC MIXER. Knead it all together by hand and stop when its all incorporated. When you fry, make sure the oil is at least 365 degrees. When it puffs up and rises, (about 1 min) flip it in the oil for a few seconds, then remove it. The bread is a basic plain bread. Change the oil you cook it in or add herbs if you want it more 'flavorful'. Corn taco shells are very plain until you add toppings, the same goes here. Whether it be cinnamon and sugar or beef and vegi's. Same with cornbread...very plain until you modify. This is a great recipe!
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Asian Orange Chicken

Reviewed: Mar. 10, 2013
I've used this recipe as a base several times and friends and family come over specifically for it when I'm making it. This is 5 stars with some alterations. It's supposed to be orange chicken, not lemon -that's another recipe. So, no lemon juice. I used orange juice in its stead. If the sauce ends up to thick, or you need more, you can add some juice from a container. I have also used ground ginger and garlic when I was out of fresh. It comes out just as good. I also omitted the green onion and added a bit more brown sugar. I've also made it with and without the peppers. It wasn't to hot with them. With the chicken I tossed it in the flour mixture, then some eggs with milk, then back in the flour mixture. It gave it a much nicer coating. I do this every time. I've tried adding the bread crumbs that other recipes call for and we didn't like it. It was like adding cornmeal...to gritty. With the flour mixture I added ground garlic and onion to it, something I always do. Then fried it in a couple inches of oil, in batches, keeping what was done warm in the oven. SO, as I said, with these changes it was great. Without the additions to the flour, it is bland. It is a must try recipe. I'm sure you could switch it to lemon or lime chicken, instead of orange, quite easily.
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