AmandaB Recipe Reviews (Pg. 1) - Allrecipes.com (1373489)

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AmandaB

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Banana Oatmeal Bread

Reviewed: Jun. 4, 2001
This is a wonderful bread. I made some in muffin tins to cut down on the baking and cooling time. These were gone in no time! I added a bit of nutmeg to mine. This is a favorite!
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3 users found this review helpful

Chocolate Oatmeal Cookies

Reviewed: Aug. 18, 2001
Lovely, fudgey cookies. I used raisins instead of chocolate chips. I will make these again. Husbie wasn't so crazy about them, but he doesn't care for oats or raisins.
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12 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Dec. 6, 2001
This was very delicious, and yes, it is sweet. I am going to invert the meatloaf onto a platter next time I make this. Husband liked it too, but now he says he will not know what to expect when I say "meatloaf for dinner"! He was surprised by the sweetness!
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1 user found this review helpful

Pot Roast in Foil

Reviewed: Jan. 3, 2002
This is super easy to make, and delicious even if you don't have the onion soup available (just omit). I have made this several times, it always gets eaten quickly. Prior to this recipe, my attempts at roasts always failed, this one is a winner. Eash time I have added sliced onion, carrots, potatoes, celery and garlic before sealing the foil (use the large foil). My family really loves the vegetables, so can't leave those out.
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3 users found this review helpful

Hamburger Soup II

Reviewed: Jan. 3, 2002
This was a great, easy recipe. My stepdaughter was here several days after I made this, and her dad gave her some leftovers for lunch, she thought it was great! I was out of celery, but I had a leek to use up. It was really great with the leek. The only drawback was having to pre-cook the ground beef. I like "one dish" meals when I am slow-cooking. It is necessary though, and worth it.
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3 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 4, 2002
This was a hit! I made the soup mix, put it in the crock pot, added the meat, then some fresh carrots. If I'd had more time I would have added some sliced onions and celery. The meat fell apart, it was so tender. I used a 3-1/2 pound beef chuck roast. The gravy was a hit over the meat and carrots as well as on the egg noodles I served with the roast. Our 6 year old was impressed too, she claims not to like mushrooms but wanted gravy on everything. Definitely a keeper!
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2 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Jan. 5, 2002
This was a good soup. I used Knorr Caldo de Pollo instead of the vegetable broth, and I added a finely chopped jalapeno, as well as an extra teaspoon of chili powder. It ended up quite fiery. I will probably make this again.
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2 users found this review helpful

Garbanzo Tomato Pasta Soup

Reviewed: Mar. 2, 2002
This was very tasty. Since we aren't strict vegetarians, I used Knorr caldo de pollo instead of the vegetable stock and threw in a little more pasta and used Italian spices because that is what I had. It was fun for my stepdaughter because some of the garbanzos get stuck in the shells and she made sure that all the shells had a bean in them.
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31 users found this review helpful

London Broil II

Reviewed: Mar. 10, 2002
We don't have an outdoor grill, so I used a cast iron grill pan over medium high heat, 7 minutes one side, 5 minutes the other. It was quite rare, yet delicious. Next time we will do 8 minutes each side. Husbot enjoyed the marinade, and didn't add any condiments at all. He said it was "bold". I added some vidalia onion hot sauce to the marinade (about 2 Tbsp) after reading that someone had added Tabasco. I would recommend this, we were very pleased. We will make this for company. I am usually a flop at cooking roasts, other "solid meat" dishes, but there are a few on Allrecipes that have really come through, I am learning how. Thanks Jill and Allrecipes!
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3 users found this review helpful

Oven Roasted Red Potatoes

Reviewed: Mar. 10, 2002
These were very good, the little onion bits were tasty. Only three ingredients made this very fast and convenient. They taste like they were more complicated than they were, by far. I heeded the advice of other Allrecipes users and cooked for 60 minutes at 350 degrees. They were just right. These were not very salty, but it would depend on which brand of onion soup mix you use. I used Great Value (super cheap) onion soup mix from Walmart and it was just great. Thanks Donna!
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3 users found this review helpful

Caramelized French Toast

Reviewed: Mar. 24, 2002
This was very easy and fast. I used boiling water to add to the brown sugar and it worked just fine. It always pays to read the recipe reviews before trying a new recipe - it pays off. My husband liked this a lot, we were out of syrup so this made his morning. I dusted a little powdered sugar for garnish and he ate it up.
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7 users found this review helpful

Italian Style Meatloaf I

Reviewed: Sep. 15, 2002
This was a good meatloaf. Husband liked it. We used fresh diced tomatoes instead of the canned and like many suggested, baked it without the foil. It was very good, and everyone had two helpings, but it was not the best meatloaf we have ever tried. We will make it again for sure though! Easy!
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3 users found this review helpful

Turkey Burgers

Reviewed: Dec. 24, 2002
These were really good and moist. They are what they are - turkey burgers with onion flavor. But husband really enjoyed and they were very moist! We ate them plain with some cheese and ketchup, as well as in flour tortillas. A good recipe for the first-time turley griller, like us!
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14 users found this review helpful

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

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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2 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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4 users found this review helpful

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

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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163 users found this review helpful

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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5 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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3 users found this review helpful

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