AmandaB Recipe Reviews (Pg. 2) - Allrecipes.com (1373489)

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AmandaB

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Campfire Foil Onion

Reviewed: Feb. 23, 2006
These was very good and I plan to make them again and again. They were very decadent, and the flavor was just perfect (although they needed additional salt at the table in spite of what I thought was plenty before cooking). I made them at home in the oven, using a glass baking dish. I set the oven higher, to 450 degrees, and left the baking time the same. I also added a little olive oil before the butter. Often I've searched so hard for something different to serve as a vegetable, and I've always overlooked the simple onion! Thank you, Riverview5950, for sharing this recipe! :-)
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Burrito Pie

Reviewed: Sep. 14, 2005
This was very good, and very easy. The ingredients are mostly things I have on hand at all times. My husband was suspicious of it at first but when I told him what was in it, he tried it and was pleasantly surprised. It is a good family casserole, not something I would feed to company. It would also be really good for a Mexican-themed potluck. This is easy to make in advance and reheat. Also, if you let it set for a little while, it slices neatly. The only change was that I didn't put in the olives. No one in my family is that crazy about them. We will be seeing this one at the dinner table again, with some mixed vegetables or salad.
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Garden Fresh Tomato Soup

Reviewed: Aug. 30, 2005
My husband likes Progresso Hearty Tomato soup, but hates the regular Campbell's so I decided to try to make something similar at home. This recipe was a great starting point, but I did add some dried Italian seasoning, a little minced garlic, a touch of crushed red pepper and some cumin during the simmering phase. Also, I fell asleep so the simmering phase lasted way more than 20 minutes, but there was no harm done. I ran the entire double batch of the soup through the blender, but then it looked a lot like the Campbells, so I added a large can of diced tomatoes for texture. Next time I will reserve some of the chunky tomatoes to add back to the blended soup. Our grocer bags up several pounds of the riper/bruised tomatoes and sells them for $.50 per bag to get rid of them quickly, and these were the ideal tomatoes for this soup. I used about 10 - 12 cups of chopped tomatoes (which cost me $1) and doubled the rest of the ingredients. I froze half. I have to say, my husband was thrilled by this soup. This soup, along with a green salad, made for a satisfying and healthy dinner.
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Bill's Sausage Gravy

Reviewed: Jul. 27, 2005
I don't eat sausage, but I made this for my husband and he really liked it a lot. This is a super easy dinner with Bisquick drop biscuits. I used a 16 oz package of spicy sausage, and upped the flour to 1/3 cup and the butter to 4 Tbsp. I kept the milk at 3 cups and it turned out fine. This was my first time making gravy so I was pleased that it was so easy to make without lumps, etc. 10 year old said that she liked it but also said it was a little spicy due to the sausage.
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Photo by AmandaB

Alla Checca

Reviewed: May 21, 2005
We had purchased some tomatoes at a roadside stand, and a few miles later, we had a bad car accident where we rolled our vehicle. We were okay but our tomatoes got a little beat up and I was determined to use them anyway! This was a great recipe for using up my tomatoes and so I called this Pasta Alla Wrecka. :) We really enjoyed this. It was very easy to make and the ingredients can be altered to taste. I made this as the recipe stated and while garlicky, it was still good. I only had time to let the sauce sit for two hours, next time we'll try for more time. I wouldn't call this a kid friendly dish, although our 10 year old ate most of her serving. We added some grated mozzarella in addition to the parmesan.
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4 users found this review helpful

Daria's Slow Cooker Beef Stroganoff

Reviewed: Feb. 16, 2005
This was delicious. I made it for my husband on our anniversary, as it is one of his all-time favorite dishes. I doubled the recipe. He ate this (by choice) for a whole week straight. After reading elsewhere to add some cream cheese to beef stroganoff, I tried it. It didn't melt well and I don't think it added much. Since that was the only change I made to the recipe, next time I will be following this exactly. Thank you Daria.
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Maple Glazed Ribs

Reviewed: Feb. 6, 2005
I made these using 6 lbs country style pork ribs. I boiled them as per the recipe, and finished them in the oven, for 30 - 40 minutes at 350 turning once. They were very tender and fell apart. I made the sauce exactly as the recipe states, doubling it. I used grade B (very strong flavor) real maple syrup. Everyone enjoyed these, especially my nine year old. My husband thought they were a little too sweet, but enjoyed them anyway. We will have these again for sure.
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Chicken Oreganato

Reviewed: Nov. 17, 2004
This was an enjoyable, quick and easy entree. I used eight chicken thighs with the skin removed in order to make it even a little healthier. The calories for this dish are already very reasonable! With a green salad and a side of green beans this became a very tasty and guilt-free meal. My husband really enjoyed this, and while I thought it was very good, I felt that the flavors were less complex than I usually prefer. But also I am not one to order lemon chicken dishes when we are out either. We will be having this again, especially on nights when we want a quick and easy dinner.
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Easy Horseradish Dressing

Reviewed: Oct. 11, 2004
As a horseradish and general spicy food fan, I was looking forward to making this dressing for some time and finally had all the ingredients on hand. The first day I made it I was a bit disappointed because it was a little TOO horseradishy. But the next day either it was milder or I was more in the mood for it or something. Now I find it delicious. I made it with nonfat yogurt, nonfat sour cream, and regular Miracle Whip dressing. I used Beaver Cream Style Horseradish sauce, since that is what I had on hand. It was strong enough that I may try a little less horseradish next time. With my changes to nonfat ingredients, by my calculations, there are 70 calories in 50 grams. I am not a scientist though, but that is what I am using for my calorie calculations.
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23 users found this review helpful

Lentil Soup

Reviewed: Oct. 11, 2004
This was very good. I omitted the wine since I didn't have any open. I used homemade chicken broth and added some carrots from the broth which I had mashed, in addition to the carrots in the recipe. We did add additional salt at the table. Like some other reviewers, I didn't soak the lentils ahead of time and it came out fine. Just allow extra time for cooking since the carrots take so long to cook anyway. This is extremely low calorie. You can fill up easily without adding to your waistline with this soup.
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7 users found this review helpful

Santa Fe Grilled Chicken

Reviewed: Sep. 27, 2004
My husband and 9 year old were not real crazy about this. It wasn't that they didn't like it at all, it just was "okay". I'm giving this three stars because it is so very easy and I have all the ingredients on hand at all times. Perhaps this would be better with a different type of taco seasoning, that is all I can think of. I use the Tone's brand taco seasoning that we buy at Sam's Club in the large container.
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Best Ever Meatloaf I

Reviewed: Sep. 17, 2004
This is a good, basic, relatively low cal, family fare meatloaf, which suits my our needs. I used 90% lean beef and there was no grease to drain off at all. This meatloaf retained its shape after cutting. This recipe works well if you have a lot of different tastes in your family. I topped my serving with salsa because I like spicier food, but I could also use chili sauce. My husband chose ketchup, but also likes barbeque sauce. This is not too spicy for the kids either. My personal favorite meatloaf is the Brown Sugar Meatloaf from this site but the rest of my family didn't care for that. This one made everyone happy.
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3 users found this review helpful

Aunt Betty's French Dressing

Reviewed: Jul. 27, 2004
Very good! A little sweet, but both my husband and I like it. I know my 9 year old is going to love it too. She loves French dressing.
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7 users found this review helpful

Barbecue Ribs

Reviewed: May 1, 2004
I am making these ribs tonight for the second time in a month. They were a hit the first time so this time I am making more. This is the only recipe for ribs I've tried, and my Texas husband and stepdaughter love them. The sauce makes those silly bottled sauces seem, well, silly. Just delicious. I made them exactly according to the recipe, no changes.
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Easy Broccoli Quiche

Reviewed: Apr. 1, 2003
We were really pleased with this quiche. We were needing a quick dinner for company and had all the items on hand. We have been avoiding cow's milk so we subsituted "Silk" soy milk for the cow's milk. We made 1-1/2 times the egg and milk mixture and made two pies using the 9" deep dish frozen pie crusts. We still had some mixture left over, but not much. We weren't real careful when measuring the broccoli, as it is a matter of taste. Also, I had a couple of leftover spicy Italian sausage links that needed to be cooked, so I removed those from their casing, browned that in the pan and added that as the bottom layer on one of the two quiches. That worked well, as did the regular quiche. Like many other reviewers, we had to cook this more time, I would say about 50 minutes. Also, as with all quiche, this is better if you can let it sit for a while to firm up, or if you can serve it the next day. I think this will be our default quiche recipe going forward. Do not hesitate to use the soy milk if you are avoiding real milk!
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Marinade for Steak I

Reviewed: Apr. 1, 2003
This was a very good marinade. I made a half recipe and combined the ingredients in a gallon zip lock bag. I then added about five pounds of sirloin and allowed it to marinate about eight hours, turning regularly and "massaging" the marinade into the meat. Also, I scored the surface of the meat slightly with a very sharp knife, in a "diamond" pattern to aid in the absorption of the flavor. The steaks were about 1" thick. I cooked half of the meat then, it was delicious. The other half I allowed to marinate over night and that was even better. The steaks were very tender and flavorful. I, out of habit, added some pepper sauce before tasting the meat, but everyone else enjoyed it without additional condiments, except a little salt. We will make this again, possibly even this weekend. We cooked the steaks on a cast iron grill pan over medium high heat for about 7 - 8 minutes per side. Husbot just finished some leftover steak and remarked yet again how delicious it was.
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Sweet and Spicy Baked Chicken

Reviewed: Mar. 25, 2003
I don't know what it was. Was it the unenthusiastic response from Husbot over the use of jelly on the meat? Was it that all the glaze and melted butter ended up on the bottom of the pan and not much stayed on the chicken? We really don't eat the chicken skin anyway, although Husbot tried it. He said it was nothing to write home about. He also said that we could bake a chicken without the jelly or the butter and it would taste the same. Also, I don't think I cooked it long enough, although I left it in longer than the recipe stated. We used the meat part of the chicken (as opposed to the skin part) for quesadillas a couple of nights later, and that was good. Maybe this would be a good recipe for people who eat the skin?
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37 users found this review helpful

Broccoli and Sausage Cavatelli

Reviewed: Mar. 24, 2003
This was a really nice change from the usual last minute pasta and tomato sauce dinner recipe. It was fast and easy. The only prep required was to thaw the sausage (I always have some Italian links in the freezer). I removed the casings from the sausage and cooked it with a potato masher for a nice loose consistency. The recipe doesn't say what to do with the sauteed garlic and olive oil, but there aren't too many options. I added the garlic and oil to the pasta and broccoli before tossing it. A pound of broccoli looked like a lot but it was just right after the whole lot was assembled, and with my broccoli-loving family I may even add more next time. This is a great recipe to use if you have one of those nice pasta bowl sets as you'll need a large bowl in which to toss it all together. Our seven year old wasn't here for dinner but I think she would have liked it. It didn't seem that spicy but it depends on your sausage. Some batches have more kick than others. Anyway, I gave it five stars and DH gave it three (he wanted more sauce on his) so we are splitting the difference and rating this a 4!
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Blue Cheese Beef Tenderloin

Reviewed: Mar. 17, 2003
Like a lot of other reviewers, I didn't make the tenderloin, but I made the sauce. It was delicious! I made a London broil using another five-star allrecipes marinade, then sliced the meat thin and arranged it on a bed of mashed potatoes. Then some of the blue cheese sauce! Delicious. I will make this again for company. One thing I would do differently is NOT serve any other light colored sauce-like condiments at the same meal, such as salad dressing. Perhaps it is the appearance of the sauce or something, but it just seemed wrong to have just eaten something else that looked the same but tasted so different. Call me nuts, but that is my suggestion.
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Pan Sauce Chicken

Reviewed: Mar. 17, 2003
We really enjoyed this (Husbot insisted that I write a review), and we already had all the ingredients on hand. It was quick and easy. I followed the recipe almost exactly - I didn't have any seasoned salt so I used some salt-free poultry seasoning and added a little more salt. I served this atop some tomato basil fettucine but I think it would go better with egg noodles. I am not sure about kid friendliness, I don't think our seven year old would have liked it but she wasn't here for dinner so five stars!
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4 users found this review helpful

Displaying results 21-40 (of 53) reviews
 
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