amalia1961 Recipe Reviews (Pg. 1) - Allrecipes.com (13856244)

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Flourless Peanut Butter Cookies

Reviewed: Nov. 23, 2011
Embarrassingly simple, but so worth it. I make these all the time and add peanut butter chips (so gooooood). If you haven't tried them yet, give it a shot. If you don't like them, it's not as if you wasted a lot of time or money.
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1 user found this review helpful

Ramen Coleslaw

Reviewed: Jul. 26, 2011
Delicious! I took the advice of the rice wine vinegar but otherwise kept it as it was. I also used the Dole shredded cabbage. I do that with coleslaw too because of the time saver it is. The only thing I want to add is to the person giving a low rating because they weren't warned the noodles would get soft in the dressing...isn't that just plain ole' common sense. That pretty much goes for anything crunchy that gets added to a liquid dressing. If you don't prefer soggier noodles, bacon, etc., leave them out until right before serving.
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2 users found this review helpful

Baked Whole Cauliflower

Reviewed: Feb. 9, 2011
So I made this tonight for dinner and I have to say it was delicious. I think it could have been better if I didn't add extra breadcrumbs and extra everything. I was starving while I was preparing and of course thought, "gee, if 1/2 cup of breadcrumbs is good, then 1 whole cup will be better. WRONG! I had two other sides and I really should have followed the directions exactly and kept it more of a dusting. Don't get me wrong, it was delicious, but also too much. The taste of the cauliflower was lost because of it. I'll definitely make this again, only this time I'll try not to be so over the top with all the ingredients. Oh, I also steamed pieces as opposed to the whole head. Had to use just water with some salt, because I didn't have chicken stock. Thanks for the great recipe!
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4 users found this review helpful

Eric's Best New York Style Cheesecake

Reviewed: Feb. 8, 2011
I've been making cheesecakes forever, at least 10 years. I also make them every few weeks for one gathering or another. Anyway, I tried this but a little concerned about the added butter, since I don't usually use butter in my recipes. Anyway to make a short story shorter, in my humble opinion, this cheesecake sucks. If I can't stand a fork in my cheesecake and have it not fall over, it's not for me or my family. I hate soft cheesecakes. I also prefer putting liquors into my italian cheesecakes. The flavors meld together better, with the dried fruit and all. Anyway, everyone's tastes are different. Won't make again.
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12 users found this review helpful

Cantucci Biscotti

Reviewed: Dec. 26, 2010
I really enjoyed these cookies because they're on the hard side and crunchy. I think what makes this authentic and traditional is that the recipe doesn't include butter or oil.
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14 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Dec. 23, 2010
These are fabulous and I'm making them again today. I've made plain biscotti four times before this and these were a great change. For anyone that's having trouble, don't give up. Biscottis can be conquered! Personally, I make the logs no more than three inches long because I found out the hard way how the batter spreads. I had the longest biscotti in history the first time I made them. Try to keep the loaves on the small side in height and width, but make sure your loaves aren't too thin on the edges (the slopes down). Otherwise, when you cut them, you could lose the pointy tips. Length wise doesn't matter. Also, keep your hands wet when working with this batter (unless you feel like swearing and yelling)...When it comes to cutting, I've only used a serrated knife and cut them when they're hot, but not to hot to handle. Even if you make them and it's a disaster, try them again and again, until you're happy with the results. If a bad biscotti is my biggest problem this holiday season, bring it on!
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14 users found this review helpful

Shrimp Scampi V

Reviewed: Oct. 8, 2010
You know what's annoying? People who give recipes a bad rating and then tell everyone that the way THEY did it is so much better. Here's an idea...why don't all you amazing cooks actually create a recipe with your changes and call it something else? That way, you don't have to tell the rest of us that we shouldn't like the way it is (though it has a high rating as is) and we should take your advice and incoporate your brilliant changes and/or additions. If you're not going to make the recipe as is, but decide off the bat that you're going to do it differently, have the decency not to rate it so poorly. Or better yet, put your recipes out there, have someone screw with it and see how annoyed it can be. So all set with people that do this to others recipes. I made it as is and it's delicious. No adding, changing or deleting!
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369 users found this review helpful

Homemade Tomato Sauce I

Reviewed: Feb. 28, 2010
I don't think I've ever seen a tomato sauce recipe without salt.
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4 users found this review helpful

Sweet and Gooey Chicken Wings

Reviewed: Feb. 26, 2010
I've been making chicken wings something like this for a long time. I don't add oil to the marinade. I use a 10oz. bottle of Kikkoman soy, two cups of brown sugar, garlic powder (as much or little as you want) and ginger (again, as much or as little as you like. I mix everything together in a bowl. I buy Perdue wingettes and lay them in a large foil roasting pan (like the one you'd use for a large turkey). I don't use my own pan because I did it once and the clean up still gives me the chills. This way, the foil pan is deep enough for me to baste without it going everywhere in the oven and I don't have to be careful about splashing or anything else. And it's great to be able to throw it out afterwards. Make sure you taste the marinade before you pour it over the wingettes. Just make sure you can taste both the sweet and salt and that one taste isn't overpowering over the other. The marinade should be on the thick side. It will loosen up as it gets hot. Bake at 350 from anywhere to 3 to 4 hours. The times that I've been rushed and have cooked them for only an hour or two, they've never been gooey. The longer they're in, the gooier they get. These wings have always gone over well.
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19 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jan. 31, 2010
After trying numerous pancake recipes on this site, I finally found this one that makes pancakes taste just like they're supposed to. I added cinnamon to the mix and then adjusted the milk to get the batter a little thinner (personal taste). Some of the other recipes call for buttermilk, blueberries, etc. and if you're making those particular recipes you have to plan in advance because a lot of us don't have those ingredients in the house. This one, on the other hand, calls for basics which most of us keep in the house anyway. So not only are these delicious but if you feel like making pancakes out of the blue, just open your fridge and cabinets and you have all the indgredients. Give them a try, they're really good. UPDATE: I've read lots of reviews about bringing eggs to room temperature, etc., I did nothing like that, other than melt the butter. Everything was out of the fridge and immediately put in and I didn't sift anything...and guess what? They were still delicious.
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2 users found this review helpful

Anise Biscotti

Reviewed: Nov. 23, 2009
This cookie is excellent! I didn't have anise seed or oil so I filled a tablespoon with anise extract alsmost to the top until I ran out. I topped it off with almond extract and threw that in. Taking the advice of another reviewer I also doubled the vanilla. The logs are really easy to work with as long as you wet your hands with cold water. I've tried 4 other biscotti recipes from this site and have to say that this one is definitely best. The brandy is a nice plus. This is a keeper!
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5 users found this review helpful

Ricotta Fettuccine Alfredo with Broccoli

Reviewed: Nov. 21, 2009
I've made regular fettucine alfredo a hundred times but just recently started adding ricotta. As if it wasn't artery clogging enough, right? Anyway, the way I do it is to use full milk ricotta and whole milk instead of skim. Of course this is super rich but it's not a meal for every day either. I'm not crazy for the taste of parm, so I don't use that much...I basically throw a small handful in at the end and mix it in. Also, make sure that the broccoli is fresh and not frozen. Remember to use salt and pepper to your own liking and not necessarily what the recipe calls for. Everyone has different tastes. I'm sure the right amount of salt will make a big difference in whether this dish is bland or not.
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9 users found this review helpful

The Best Meatloaf

Reviewed: Nov. 21, 2009
Isn't if funny how five people around a table tasting the very same thing can either love it hate it? Can our taste buds all be that different? My son and I hated it...my daughter thought it was good...my husband mentioned that it was bland...and my other daughter said all she could taste was steak sauce...go figure. Will I make this again? Not a chance.
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3 users found this review helpful

Libby's® Pumpkin Cheesecake

Reviewed: Nov. 20, 2009
This cheesecake was just okay. I make quite a few cheesecakes throughout the year and I was really looking forward to this. Next time, I think I will cook the pumpkin in a pan with the spices before I add it to the mix, because I found that my problem with the taste of this as is, was that it tasted too much like bland canned pumpkin.
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1 user found this review helpful

Chocolate Eclair Cake

Reviewed: Jan. 3, 2009
I really have enjoyed making this cake quite a few times since I first read it. I think it's delicious and very easy to make and everyone that has had it loves it. I've tried a few variations of it such as adding cream cheese but prefer the original best. I have mixed both chocolate and honey graham crackers, alternating almost in a checker board effect and I do like it like that. I recommend that if you choose to make the icing instead of buying like some reviewers have suggested, make sure the sugar is completely dissolved. When you think it's dissolved enough, stir again and again. The first two times I made it I thought the sugar had completely dissolved and both times I was able to feel the grittiness under my teeth. I find the icing delicious and I like how it glazes the cake. Try it you won't be disappointed.
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6 users found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Oct. 14, 2008
I tried this cake and honestly, it was terrible. I didn't change a thing so I feel that I can rate this honestly.
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13 users found this review helpful

Fourteen K Carrot Cake

Reviewed: Oct. 14, 2008
I, like the other reviewer, read all the reviews before making it but gave it a shot anyway. I was a little apprehensive because of two reviewers remarking on the lack of carrot taste. I fully agree with them now that it's done. It's a good cake, don't get me wrong, but I want a carrot cake. If you're not interested in grating your own carrots, you can just buy them grated at the grocery store. But you shouldn't substitute on the carrots...that's definitely not a good idea.
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6 users found this review helpful

Rotini and Chicken Casserole

Reviewed: Oct. 11, 2008
the first time i had this dish was 20 years ago when my then boyfriend made this for me. I thought it was deliciou. I found this recipe on this site and plan on making it this weekend for my husband (not the same guy). I've read the reviews and will see how it looks before it goes into the oven as far as liquid. Also, I was very surprised to hear so many complaints about it not being seasoned enough. I would think that unless you're a complete novice in the kitchen, seasoning the chicken goes without saying. This recipe only calls for 1/2 teaspoon of salt and pepper. That's obviously not enough seasoning for all those ingredients even with the addition of the cheese. I don't usually pay attention to the salt and pepper directions since everyone's taste in that department is different. Just add more salt to the recipe and I'm sure it won't be bland anymore.
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4 users found this review helpful

Bread Pudding with Whiskey Sauce III

Reviewed: Oct. 10, 2008
I thought that the bread pudding itself was outstanding. The taste was amazing. I then made the huge mistake of taking another reviewers advice and poured all the sauce over the pudding. Uggh! I almost gagged from how sickenly sweet it was. It could have been because I took the advice of another reviewer who recommended burning the whiskey off instead of mixing it in like the recipe called for. Big mistake. There was no whiskey flavor and all that was left was sugar. I may use heavy cream next time instead of corn syrup. I don't get the sugar and corn syrup mix, seems like that mixture would just be too sweet. Anyway, the bread pudding itself is awesome, but the sauce needs some help.
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4 users found this review helpful

 
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