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

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AmandaB

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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

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

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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5 users found this review helpful

Best Ever Split Pea

Reviewed: Dec. 12, 2011
This is so simple, yet so good. I just used a one-pound bag of dry green split peas. I also added two bay leaves, which I removed before pureeing with my immersion blender. Other than that, I followed the recipe as written. This can be made as smooth or as chunky as desired. I froze half the recipe for later. Next time, I will have to try adding curry as another reviewer suggested. This is a good recipe for the beginning cook as well, so will be letting my stepdaughter make it too. I think she will be so proud of the results!
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4 users found this review helpful

Spicy Oven-Roasted Plums

Reviewed: Aug. 3, 2008
Delicious. I had intended to serve this dish as an accompaniment but as soon as I tasted them just out of the oven, I decided that we should have this as a dessert sauce with French vanilla ice cream. So we did. I made this as written except I didn't have cardamom so I omitted it. Also, I used six plums instead of four. Going forward, I would probably double the recipe to ensure plenty of the liquid, and I would perhaps cut the plums into quarters rather than halves if serving as a dessert sauce. If it is being served with an entree, then the plum halves would work fine.
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23 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

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

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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0 users found this review helpful

Double Tomato Bruschetta

Reviewed: Feb. 5, 2007
The whole family loved this one. There was absolutely nothing left after dinner when I made these - and yes I served the recipe as a light entree with sides of broccoli and cottage cheese. With the first bite, even the 11 year old loved this recipe. And they look good too. Regrettably, I didn't have fresh basil on hand, so I used dried. Fresh would have been a great addition and I will do that next time. The fresh and sundried tomatoes are a nice pairing. With the sundried tomatoes, the flavor is much more substantial. I will definitely make this again, most likely tomorrow!
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6 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

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
Photo by AmandaB

Taco Lasagna

Reviewed: Apr. 20, 2008
This is a very good recipe. The meat cooking prior to assembly smells absolutely delicious. I have made this two times in the last three weeks and it has been very popular with my husband and guests alike. One thing: Both times, it has been a little spicy. I am not complaining myself, but to make others enjoy this dish more, in the future, I will add half the cayenne pepper. Other than that, I wouldn't change a thing, and my family loves this!
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4 users found this review helpful

Tomato Gorgonzola Soup

Reviewed: Sep. 23, 2008
This is a very good recipe. Whoever said that it is forgiving was right. I used what I had on hand: Bleu cheese instead of Gorgonzola, pureed tomato instead of the tomatoes and tomato juice, and I accidentally added twice as much plain 2% milk instead of the milk and cream. It was delicious regardless. I blended about half of the soup, then added it back to the pot for a nice, smooth soup. I would serve this to company. My husband thinks it would even be good tossed with some pasta. Very delicious!
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4 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

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

Department Store Onion Soup

Reviewed: Sep. 30, 2006
Very, very good. This is a much heartier French onion soup than my previous recipe, which I seem to have misplaced. This and a salad actually filled my husband. I found the salt level to be pleasant, but my husband felt it was a little too salty. I used buillon cubes, so I'm sure that contributed to the saltiness. I added a few extra cubes to ensure the soup wasn't too weak, and in hindsight, I don't think that was necessary. I used Merlot instead of a white wine because that is what I had handy... also, I added a splash of balsamic vinegar towards the end of cooking. I toasted the french bread slices before broiling and mixed in a little romano and fresh mozarella with the swiss. All in all, very good. Our 11 year old asked for more soup instead of pizza. Don't be afraid to cook the onions for longer than stated. I made mine a nice golden brown - carmelized almost. I think that adds so much to the taste.
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19 users found this review helpful

Chimichurri Sauce

Reviewed: Aug. 3, 2008
I made this as written except I used cilantro (and plenty of it) instead of regular parsley. It is very good and stores well in the fridge. We also served it with the Simple Whole Roasted Chicken recipe that everyone else raved about. It was very good although it somewhat obliterated the nice flavor of the chicken. I've heard chimichurri referred to as the Argentinian equivalent of ketchup, so I have been trying it on different things. We've had it on steak - excellent. I've used it on sandwiches - excellent. It seems to be a very good all purpose sauce. I'll have to try it with the parsley one of these days.
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98 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

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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2 users found this review helpful
Photo by AmandaB

Parmesan Herb Bread

Reviewed: Dec. 11, 2007
This is a wonderful bread recipe. I normally am not brave enough to try unrated recipes, but this one looked so good that I went for it, and I am so glad I did. I didn't have dill weed or tarragon on hand, so I simply omitted them. I added a fair amount of fresh coarsely ground pepper. I used grated cheese from a canister this time, but next time I will not hesitate to use more pricey freshly grated Parmesan or Romano. I have a bread machine, the type with two paddles that makes the horizontal loaf. While the machine was kneading the dough, I added perhaps an additional tablespoon of flour as I felt that the dough was too wet. Even after adding the additional flour, I thought the loaf may not be good, but it rose and baked like a champ. This is my first time using an egg in my bread recipes. Perhaps that is what made this loaf remain delightfully moist to the end. The loaf disappeared quickly, but still, other recipes have dried out quicker than this bread. I made another loaf to take to the grandparents over the weekend. I'll be making another loaf this week.
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4 users found this review helpful

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