amykat Recipe Reviews (Pg. 1) - Allrecipes.com (13622733)

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Pecan Pie Bars I

Reviewed: Apr. 30, 2014
This is a really good start to something amazing but i found it lacking a little. Another reviewer stated the crust was a too floury and i agree. i would knock off 1/2 cup of flour next time and keep the salt which i omitted as per other reviewers. depending on that result i may even add a couple TBSP of butter. I also used butter throughout instead of margarine. i would use 100% light brown sugar (or 1/2 and 1/2 white and dark brown) in the filling. I may even add 1/2 tsp of salt to the filling next time i do this - the flavor was a bit lackluster and i think it needs some more richness w/added salt and molasses would help with. also, i found a 25 min bake time after the filling was added to be a bit much. next time i will set the timer to 20 mins and check it then - it wasn't dry by any stretch but it was missing some gooieness. I will def make again as it had the pecan pie taste and texture w/out the "pie" so easier to cut, distribute and eat and of course serving size is smaller (although everyone was going back for 3rds and 4ths so maybe not!!). really good base recipe - i'm glad i gave it a go and will try again with stated tweaks :)
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Caribbean Chicken

Reviewed: Jul. 14, 2011
The only reason I gave this recipe 1 star is because they don't allow you to give it none. There are so many things wrong with this recipe, i'm not even going to bother to give suggestions to fix it...the breadcrumbs end up like oatmeal, the flavors just don't work together, the only good thing about this recipe was the baked nectarines - just make yourself a cobbler w/that beautiful fruit! We ended up literally scraping everything off of the chicken and eating it that way just to keep from having to go out.
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Kofta Kebabs

Reviewed: Jun. 5, 2011
Lamb is out of my price range so i make these with a ground pork/beef combo. These are easy and great! Very similar to a gyro type flavor. I skip the cinnamon and the ginger...I've tried those types of flavors w/meat and its just not my thing but this recipe is amazing without them. They're def better if you mix the meat & spices the day before and let the flavors marry overnight+. I've also made them as meatballs for parties. I make them w/tzatziki or, even better, Barefoot Contessa's Yogurt Mint Sauce on the Food Network site. Deslish!
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Swedish Cured Pork Loin

Reviewed: Jun. 5, 2011
as with other reviews, i couldn't really see how the cumin/cardamom combo would work but it REALLY does! this is a really interesting spice combo that works and the overall flavor is a perfect sweet/salty balance. I would use a little less salt next time but not much less. I also used brown sugar instead of white for more body in the flavor from the molasses. I threw it on the grill on the upper rack (indirect, the one u use to heat buns, etc) on low heat and it took about 10-11 min on each side. Next time i will likely add some cayenne pepper as well for some heat. great recipe, so easy - def try!
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Wonderful Waffles

Reviewed: Jun. 5, 2011
I give 5 starts for the ingredients, 4 starts for the ridiculous & unecessary directions. I made this the first time as instructed and it made really good waffles. I made this a second time by combining dry ingredients, then combining wet ingredients, then mixing them all tgether like most other recipes and the waffles are just as good, if not better - i think the 2nd time around they were actually crispier on the outer layer and just as soft inside. Essentially don't bother with these silly, time consuming directions. As a side note, i didn't have buttermilk so i substituted soy with about a TBSP or so of vinegar, I also added a splash of vanilla, a shake of cinnamon, and a dash more salt.
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Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Mar. 26, 2011
after all of the great reviews i was disappointed that this cookie was just ok. I had reservations about the low peanut butter to flour ratio but trusted the reviews and overall rating - turns out i should have trusted my experienced baker's instinct. I actually can taste the flour in these cookies and the peanut butter flavor is very mild. The best thing about a good peanut butter cookie is the intense richness of the peanut butter and the perfect combination of sweet and salty playing in your mouth. This cookie delivers none of this. This cookie is a very mild, forgettable peanut butter cookie. keep looking.
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Magic Peanut Butter Middles

Reviewed: Dec. 11, 2010
without some modifications this recipe is only about a 3, but I knew it had potential!! DEFINITELY MAKE THESE they are soooo yummy IF you make the following minor changes: 1) add 2 more TBSP of cocoa powder 2) substitute 1/4 c of melted semi sweet chocolate for the 1/4 c of peanut butter that goes into the cookie dough 3) lessen the flour slightly (I used 1 1/4 cup + 2 TBSP) 4) add a pinch of salt to the dough, and 1/8 tsp of salt to the peanut butter middle (REALLY enhances the flavor of both the choc & pb...brings the recipe from a 5 in flavor to a 10!!) 5) Lastly, make the peanut butter middle batter FIRST, portion out into balls using a round bottom tsp, place on a plate and (as suggested by several other bakers) FREEZE while you make the choco cookie dough - by the time you're done w/the dough your pb balls with be firm enough to stuff into the middle of it. THEN, dip a round bottom TBSP into flour, msr out a ball of choco dough, then, as other reviewers helpfully suggested, flatten the ball in your hand, put the pb ball into the middle, and simply fold the edges up and roll like you would a meatball. EZ!! ...IF you do it this way...if not you're going to be frustrated beyond belief! Thanks for posting Stephanie - i'll be making this one for years to come :)
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Sangria! Sangria!

Reviewed: Jul. 27, 2010
This was fantastic! I love the way the fruit mellows the wine and the wine mellows the fruit - such great compliments to each other. I made pretty much exactly as is except i omitted the cherries and the triple sec. i also omitted the sugar as the lemonade concentrate is sweet enough for my tastes. W/out the sugar and triple sec, its the perfect amount of semi-sweetness...not too much as to not be refreshing but just enough to make it a treat. I took the suggestion of adding the soda as i was serving it for a little bit of fizz. I made with Carnitas for a going away dinner - guests were very impressed as this is a very "fancy" yet easy beverage to serve - very fun! Can't wait to make again.
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Sean's Falafel and Cucumber Sauce

Reviewed: Sep. 23, 2009
great recipe! this is my first time making falafel and they turned out great. I added at least a 1/2 tsp of cayenne (i love the heat!), but otherwise pretty much followed the recipe. i also kept everything kinda chunky (did not blend onions and parsley until smooth) adn the texture is way better. I baked some adn fried others - the baked ones are good for a healthy alternative, but the fried ones are better (of course :). Also, the "cucumber salad" is essentially a tzatziki sauce - just add some garlic and you're there! I would also suggest to grate the cucumber (i buy the euro cucumbers and leave skin adn seeds in for less work) adn then drain in a colander for 10-15 to let some of the liquid drain...it will give you a way better, thicker tzatziki. Thanks for the recipe!!
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Tonkatsu / Katsu Sauce

Reviewed: Sep. 14, 2009
Having never had chicken Katsu myself, i made this for my boyfriend who loves it. I made this sauce and also purchased a packaged sauce from the store for comparison. This recipe won, hands down!! the store bought sauce just tasted like ketchup and Worcestershire sauce and was runny. This one is spicy, and intense and flavorful! It does pack some kick so if you don't like the heat, maybe lessen the black pepper and mustard, but I wouldn't change a thing! I did use fresh garlic (about 3 cloves) instead of the powder, but other than that followed the recipe exactly. It does get hotter over time as well. I plan to bake some meatballs with this sauce for a spicy asian take on bbq meatballs...thanks for the recipe!!
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White Chocolate Blondies

Reviewed: Sep. 11, 2009
I heeded the others' warnings about the texture and simply added an egg and lessened the butter a tiny bit (like a TBSP). I thought they were still REALLY buttery. I would add a little less salt next time and the choco chips are def necessary. All in all a great recipe and will def make again! In response to a previous review about blondies requiring brown sugar - I'm going with Platinum Blondies!
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Autumn Muffins

Reviewed: Feb. 18, 2009
This is such a great muffin recipe - not too sweet, super moist. I actually owned a cafe for 4 years and built my "base" muffin recipe from this one, taking all flavors out and just recreating it with new flavor combinations everytime!
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