Ambo Recipe Reviews (Pg. 1) - Allrecipes.com (13903678)

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Grilled Vegetable Salad with Fresh Herb Vinaigrette

Reviewed: Aug. 5, 2014
This was absolutely wonderful. Everyone loved it at the party, and I was asked for the recipe several times. I used only basil instead of all the other herbs, and grilled asparagus, yellow squash, red bell peppers and a red onion. Definitely a repeat.
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Smothered Filet Mignon

Reviewed: Jul. 14, 2009
Oh, this was wonderful. My boyfriend always orders steak medallions gorgonzola at our favorite fancy restaurant, and this was almost just like that. I made this for Christmas Eve dinner, and everyone thought it was divine.
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4 users found this review helpful

Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

Reviewed: Aug. 19, 2009
This salad was absolutely delicious, and very elegant. I made it for Christmas Eve dinner along with Smothered Beef Gorgonzola, and everyone loved it.
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1 user found this review helpful

Slow Cooker Taco Soup

Reviewed: Sep. 29, 2009
This taco soup is awesome! We eat this pretty regularly. So easy, good for you, inexpensive...what else can you ask for? I use ground turkey when I make this, and even BF who (always) prefers beef loves it. I've made in the crock pot and also on top of the stove - great both ways, but don't use as much water as it calls for. I find if I cook it on top of the stove it thickens up a little with time. Love the addition of chips, cheese and sour cream.
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1 user found this review helpful

Savory Garlic Marinated Steaks

Reviewed: Jun. 11, 2013
This is very good. I've been using this marinade for a few years, and it is my go-to recipe when we grill steaks. I always use a NY strip. The SO, who is a meat purist and typically doesn't want his steak marinated, loves this. Leftovers are fantastic in a romaine salad with blue cheese crumbles and a balsamic vinaigrette.
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3 users found this review helpful

Basil, Roasted Peppers and Monterey Jack Cornbread

Reviewed: Oct. 20, 2011
I love this cornbread! I've been making it for several years, and it never fails. I've used different kinds of cheese, fresh off the cob and frozen corn, fresh and jarred peppers,and it always turn out great. It even reheats nicely in the oven. Yum! This one's a keeper.
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2 users found this review helpful

Spicy South of the Border Spinach Cheese Dip

Reviewed: Jul. 12, 2010
I made this for my Bunco party, and was asked for the recipe several times. I loved that it was so easy to make, and actually made quite a bit. The dip was delicious and spicy - a welcome change from the traditional spinach dip with the mayo, water chestnuts, etc. I did substitute two cans of Rotel for the tomatoes and chilis. I may use mild Rotel next time, depending on who's eating. It was great, but definitely too spicy for kids. Also used only 8 oz. of a Mexican shredded cheese blend and it was plenty. I also added a few cloves of minced garlic. The tiny bit I had leftover reheated nicely in the microwave the next day. I'll definitely make this one again, probably sooner than later because I'm still craving it!
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7 users found this review helpful

Grilled Shrimp Scampi

Reviewed: Jun. 23, 2009
This was so yummy on the grill. I followed directions exactly, and it came out great.
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0 users found this review helpful

Best Baked French Fries

Reviewed: Jan. 28, 2013
Cripsy and delicious! I cut back some on the olive oil, and didn't notice any difference. Also added one teaspoon onion powder. You really can't taste the sugar. I've tried many other recipes that are baked instead of fried, and this one really delivers. I was very impressed with my oven fries! Definitely going in the permanent file.
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8 users found this review helpful

Smoky Chipotle Hummus

Reviewed: Apr. 18, 2012
I love this hummus. I served it with crudites and crackers for a Ladies' Night In, and everyone liked it. I did not add any water, but probably doubled the olive oil. I roasted my own red pepper, and that was plenty of flavor at a fraction of the cost. Also, I only had dehydrated sundried tomatoes on hand, so I soaked those in some water before adding to the mix. Oh, and I used 2 chipotles. It was spicy, but not prohibitively so. It does make a ton, but I used the leftovers in a wrap with feta and veggies for lunches throughout the week. Delish!
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2 users found this review helpful

Pork Roast With The World's Best Pork Loin Rub

Reviewed: May 28, 2013
This was delicious, and so easy. I omitted the white sugar, used only 1/4 C of brown sugar, and 1/3 of all the rest of the spices. This was the perfect amount of rub for one roast. Cooked a little longer than the recipe indicated to get to proper internal temperature, but the roast was moist and tender. Picky man loved this, and said he wants this in the regular rotation. This pork roast is vastly superior to those pre-marinated ones from the store, and it cost way less and without all that sodium and preservatives. Will definitely make again.
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1 user found this review helpful

Death by Chocolate Mousse

Reviewed: Aug. 10, 2010
Yum, this is so decadent and delicious. I used a prepared chocolate crust, and had enough mousse left over to fill four parfait cups. I actually preferred the mousse on it's own, but the pie topped with whipped cream (and chocolate shavings!) was pretty darn good too. This is incredibly rich, so some people had a hard time finishing their pie. I used the food processor method, and it was so easy.
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4 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Sep. 8, 2009
I've been looking for my go-to brownie recipe, and this is it! Very rich, very chocolatey. They have perfect brownie texture, with flaky crust on the top, and fudgy interior. They're super easy to make, and I almost always have the ingredients on hand. I've made these a couple of times for brownies a la mode, and my family just raves about them. Yum!
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2 users found this review helpful

Paul Bunyan Burgers

Reviewed: Sep. 9, 2010
We love Paul Bunyan burgers! We just eat them as hamburger steaks, without the cheese and bun. I like mine with a squirt of ketchup, but boyfriend likes A-1. I have made these many times, and have tweaked the recipe a little. I quit adding the bacon, because it didn't add that much flavor and it was just more calories and work. I use a can of mushrooms, lots of chopped garlic, a little Cajun seasoning, Tabasco, and a few tablespoons of bread crumbs to keep it all together. Boyfriend says it's like meatloaf on the grill. Yum. Everyone, including toddler, likes these.
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6 users found this review helpful

Uncle Dank's Gumbo

Reviewed: Apr. 5, 2010
Very tasty. I used the dark meat from the Easter turkey and used the turkey bones to make a rich stock. I used a good quality spicy smoked sausage. I didn't feel like deveining the cleaning all those shrimp, so I left them out, but I'm sure they would be a delicious addition. Also, I left out the okra. My Louisiana born father was pretty skeptical of my adjustments to the recipe, but I figure gumbo is one of those one-pot dishes where you just use what you have on hand, right? It turned out great.
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1 user found this review helpful

Swanson® Braised Beef with Shallots and Mushrooms

Reviewed: May 5, 2009
This is delicious! My meat and potatoes man and I loved it. I did not add the parsley or lemon zest, but otherwise made the dish as written. I've given this recipe to a few people, and it's always well received.
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4 users found this review helpful

Green Bean Casserole I

Reviewed: Apr. 5, 2010
This blows the canned soup version of GBC out of the water. My sister and mom insist on that version every year at Thanksgiving, and I am going to change thier minds with this version. It's just so much better! I omitted the sugar and topped the casserole with Town House cracker crumbs mixed with a tablespoon of melted butter. Sinful, but delicious. I'll make this again for sure.
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3 users found this review helpful

Honey Mustard Dream Delight Pork Chops

Reviewed: Jun. 11, 2009
Yum. These have become a summer standard at our house. I don't put quite as much spice on the chops as the recipe calls for. In fact, I just mix up a batch of the rub and keep it in jar in my pantry so I always have some on hand. Also, I just use whatever mustards I have on hand, but the honey and horseradish are a must.
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6 users found this review helpful

Blue Bacon Stuffed Mushrooms

Reviewed: Dec. 28, 2009
These were phenomenal. I made the recipe just as written, and the filling was enough to stuff 16 oz. of fresh button mushrooms. Perfect complement to our Christmas feast. My sister said they were the best stuffed mushrooms she had ever had, and my picky man said they were his favorite dish of the meal. Delicious! This one is going in the permenant file.
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4 users found this review helpful

Beet Salad with Goat Cheese

Reviewed: Nov. 10, 2014
This is absolutely delicious. Great mix of flavors. I was pressed for time, so I used canned sliced beets. I'm sure roasted fresh beets would provide a better texture and flavor, but mine was still darn good. I have failed miserably at glazing nuts on many occasions, but this maple syrup method on the stovetop is so easy. Love it. Can't wait to eat it again!
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