AMKNIGHT Recipe Reviews (Pg. 1) - Allrecipes.com (1618717)

Awesome and Easy Creamy Corn Casserole

Reviewed: Dec. 2, 2011

I've been following this recipe for the past two years, bringing it to family and church events - it works well every time! I find that a single recipe does well in a glass pie dish, and a double recipe in a 9x13 pan. I often grind a bit of fresh pepper on top before baking, also - wonderful! (and I will admit that once I had things all set out, and the drained can of corn was by the sink and was inadvertently left out. The dish just tasted a little more like a creamy cornbread, but it was still very good.)

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Mini Meatloaves

Reviewed: Jun. 9, 2010

I followed the recipe as written, and as one other member suggested, I used my mini-loaf pan (I have a silicon one that makes six mini loaves, and it was just the right size). Because one of my daughters does not like ANYTHING involving ketchup or sauce, I left one loaf with no topping, and it came out fine. As others mentioned, this was quite moist - I enjoyed the texture, but my husband called it "slimy" and says he would much prefer my regular meatloaf. This also had a little less flavor, and if I were making it again, I'd definitely add additional seasoning - perhaps rosemary and thyme? And worcestershire sauce? I do normally use ketchup as the topping on my meatloaf, but I also add about 1/4 cup to the meat before it's cooked - I think that would add a bit more flavor also. Overall, this was what it claimed to be and was pretty good, but my family didn't like it enough to encourage me to make it again. So my printout will not join our recipe file.

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Frosted Rhubarb Cookies

Reviewed: Jun. 4, 2010

We had a little less than a cup of rhubarb from our CSA, so we halves the recipe and LOVED it! My husband generally dislikes rhubarb, while my daughter and I love it - we all enjoyed the cookies, and though I would love to add more rhubarb, the non-rhubarb lovers can enjoy this also, which was fine with me. :)

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2 users found this review helpful

Summer Berry Parfait with Yogurt and Granola

Reviewed: May 5, 2010

We made these last June at my twin daughters' tenth birthday party. The one thing we didn't use was wheat germ, but I had parfait glasses out, and the girls got to layer their own fruit, granola and yogurt. This was a hit, and many took a second trip to the "parfait bar" - this was such a nice way to be both fun and healthy!

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8 users found this review helpful

Tuna Rice Puff

Reviewed: May 5, 2010

I thought this was very tasty, and my husband even deemed it "a keeper." I do think it needs a bit more flavor, and I would add peas and cheddar cheese next time. The only change I made was the onion - we used a finely chopped small bunch of chives from our garden, and this added the nice onion flavor and a bit of color. I wish this didn't take quite so much orep time (and dirty dishes), but I definitely found this worth the effort.

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9 users found this review helpful

Spaghetti Squash Alfredo

Reviewed: Nov. 11, 2009

Our family really enjoyed this - what a pleasant way to enjoy this veggie! We made a few necessary changes, due to what we had on hand, but like others, we did find it a bit bland. (Our only changes were cream of chicken rather than celery and cheese type, as we had no Swiss.) Next time, we'll likely use cream of mushroom soup, add garlic, season it more - fresh ground pepper and salt - and add mushrooms. Perhaps onion also. We followed the suggestion of using 1 cup milk, no water, and the creaminess was great when mixed with the squash. I roasted the squash in the oven by halving and seeding it first, then baking it for 40 minutes at 350 (halves upside down when roasting) - but the overall recipe was a nice change from others.

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9 users found this review helpful

Lazy Bruschetta

Reviewed: Jul. 30, 2008

My husband and I thought this was great! I was looking for a simple use for fresh garden tomatoes, and I appreciated slicing rather than "dicing." I used a different garlic, and I also placed a leaf of fresh basil on each slice of bread, under the tomato and cheese. I really like the garlic infused olive oil coating the pre-toasted bread! Yum! Because I used an entire baguette, I prepared ten slices, and the oil was plenty - I can see how it would be a bit much for just four slices.

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1 user found this review helpful

Pecan Pie Muffins

Reviewed: Sep. 22, 2007

Our family loves these - in fact, I made a plate of them for my mother on her birthday this year, as she is quite to pecan pie aficianado. The first two times I made them last year, I used sprayed paper liners, but this was still problematic. But we purchased slilcon muffin pans last spring, and those have made all the difference! I spray the pans, and after they cool, the muffins pop right out with no problem. (I know your not supposed to need to spray them, but with these sticky buggers, it helps.) I haven't tried full-size muffins. I find that with the sprayed silicon pans, I can get *exact;y* eighteen muffins, as I can fill close to the top, and space isn't taken away by the paper liners. With the richness of these, larger muffins aren't needed. This is a keeper for certain!

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2 users found this review helpful

Banana Bread VII

Reviewed: Aug. 2, 2006

We loved this recipe! Following others' advice, we used apple sauce instead of vegetable oil, 3/4 cup brown sugar rather than 1 cup white sugar, 1/2 cup chocolate chips, and we added a few shakes of pumpkin pie spice. The first time, we made a loaf - it was great! Today, we made muffins - the recipe made more than 3 dozen mini muffins, so we used to rest to make 4 full-size muffins. (We only had 3 mini tins.) We baked the mini-muffins for 20 minutes - I think 18-19 would have been perfect, but they were very good. The regular muffins took about 22 minutes, and they were perfect. 2 large (very brown) bananas was plenty for us; my 7-year-olds enjoyed smashing the bananas, and this was a nice, simple recipe for us to make together.

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4 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jun. 27, 2006

This is every bit as good as the other reviewers have said! We had a little less than a pound of talapia, so I cut the recipe in half. I also used onion salt and not celery salt, but the total flavor was wonderfil. I found that margarine, low-fat Miracle Whip, and grated parmesan made a wonderful coating, and my husband and daughter requested more of this "yummy, non-fishy fish." This one is a keeper!

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Tomato and Basil Quiche

Reviewed: Aug. 24, 2005

I have made this twice, and it was much loved by our family. (The second time, I was able to keep a small section tomato-free for my young daughter who finds those less than appetizing.) I used a refrigerated pie crust, and because of an abundance in the garden, we used mini roma tomatoes. I didn't peel them, and after dipping them in the flour mixture and sauteeing them the first time, I tried without, and they still tasted very good. Due to family likes and dislikes, I didn't use slices of onion, but I sauteed a large bunch of chopped chives (from the garden) with a small can of mushrooms. And for cheese, we used cheddar and mozzerella, then I used chopped fresh basil sprinkled on the tomatoes. I did make certain to salt and pepper generously, as per earlier reviews, and I was very pleased with the final results. This was a very flavorful quiche, and I will definitely make it again during our "fresh tomato season."

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1 user found this review helpful

Bread Machine Rolls

Reviewed: Aug. 10, 2003

These are wonderful! I have made these several times already, and the only two changes I made are 1. I use butter on the top rather than an egg wash. 2. I make them a little smaller, with up to 18 in a batch. That having been said, these really are wonderful, homemade rolls! Another review mentioned freezing the dough, and I have found that it works well. Here's how: make the dough, then divide it into the rolls, shaped appropriately. Do not let the dough rise, but freeze the pieces on a flat baking sheet. After they are frozen, you may store them in a freezer-appropriate container - I end up with two layers, separated by waxed paper. Freeze, then when it is time to bake a few, take the desired number of rolls, then thaw the dough on full power in the microwave for 50 seconds (this worked well for me, but is more than was recommended by an earlier reviewer). Let them rise in a warm place for at least 40 minutes, then bake them as the recipe says. This is a great way to make just a few rolls, as you need them. Good luck!

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226 users found this review helpful

Sensational Sirloin Kabobs

Reviewed: Aug. 10, 2003

We found these kabobs to be scrumptios! I did have to make a few adjustments, and it was still fine. First, we had no pop, so I substituted lemonade, and second, I did not find good, fresh pineapple, so we left that out. However, these did not take away from the wonderful flavor. (The lemonade we used was the type made from frozen concentrate, not from powdered mix.) I do recommend using a quality cut of meat. We did use really good sirloin the first time we made these, but the cut we used the second time was a little fatty, and it was not nearly as tender or flavorful. White rice is a great side dish for these kabobs. The meat, veggies, and rice make a full meal... and a very good one, at that!

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42 users found this review helpful

Apple Half Moons

Reviewed: Sep. 21, 2002

I'd have given the recipe a higher rating if I had been able to follow the recipe as written... the finished product is really quite tasty! As it was, I tried following it to the letter, but after 3 1/2 hours of chilling, the dough was till a goopy mess. I allowed it to chill overnight, just in case it would help, and still - goop. I added about 1/3 cup of flour, which I mixed in a little at a time with my hands, and the texture was much better. I was then able to roll out the dough on a well floured surface, and I also kept the dough floured on top. This worked well. I cut out the circles (I used the top of a large glass, which worked well), then, as suggested, I used chunky apple sauce as the filling. (specifically, Mott's applesauce with brown sugar and cinnamon). One teaspoon is just enough - a little less would also work - for each circle. I did have to refrigerate the dough that I wasn't using at that moment so that it would not be too warm and sticky to roll out. (This was also the case of the little dough scraps that were left each time - without being chilled, they stuck badly, even to a floured surface.) I sealed these with a fork - that worked well - they look like small tarts. I baked the first batch for ten minutes then checked them... they barely looked baked. I kept checking them every two minutes, and I ended up baking each batch for eighteen minutes. They turned out well at this time, but I'm glad time wasn't tight! All in all, I was able

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16 users found this review helpful

Apple Dip

Reviewed: Sep. 19, 2002

This took less than five minutes to prepare, and it was delicious! It was lighter tasting than the typical caramel dip you purchase at the store, and a little sweeter than yogurt-based fruit dips. It is a keeper in my book! I did keep the cream cheese out for over an hour to soften before I mixed it, and I'm sure this helped a lot. I wouldn't try mixing it until the cream cheese is quite soft, either from setting out or from microwaving it for a short time.

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75 users found this review helpful

Texas Ranch Chicken

Reviewed: Sep. 16, 2002

This was just as simple and tasty as promised! I used fat-free ranch dressing, and this did not seem to compromise the taste or tenderness. I served this with pasta, but I think I would like it best with herbed rice or rice pilaf. It is going to become a "company" dish because of its simplicity and excellent flavor - thanks!

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1 user found this review helpful

Fried Okra

Reviewed: Sep. 12, 2002

This is the first year that I have grown okra in my garden, so of course a good "fried okra recipe" was a must. I was not disappointed! Though simple, this recipe was delicious, even better than what I have had in restaurants (I am sure the freshness makes a difference). I have a piece of advice for any using freshly grown okra: pick it when it is a little smaller size than it can get, as it is more tender. Slices from larger okra can be a bit tough, and though they still taste fine fried, I didn't enjoy them quite as much. Soaking in the egg and coating with the basic cornmeal mixture was enough complexity for me - the taste was superb. (And my 3-year-old non vegetable eater loves it also!)

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67 users found this review helpful

Blueberry Cream Cheese Pound Cake I

Reviewed: Aug. 8, 2002

This wasn't quite as good as I'd hoped it would be... if I make it again, I'll take the advice of others and use vanilla cake mix. I'm afraid, though, that it just tasted like normal cake with blueberries in it, and the cream cheese wasn't very noticeable.

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2 users found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: Aug. 8, 2002

These were fabulous! We only had time to marinate the chicken for two hours, but that was plenty of time, as they gained plenty of flavor. We also grilled the kabobs on a little skewer rack that kept them from directly touching the grill. It took a little longer to cook this way (just over 15 minutes), but it also kept them from sticking. We used onion, cherry tomatoes, and mushrooms, and these were the best skewers we've ever made on our grill! We'll definitely have them again - the marinade just makes the dish!

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46 users found this review helpful

Chocolate Chip Cookie Pie

Reviewed: Jun. 13, 2002

This was as good as promised! We had ours with vanilla ice cream, and this helped balance the richness of the pie. I did make one change: I added just a handful of nuts rather than a cup, as I was afraid it would be too heavy. I was glad I did this - if your family doesn't really like pecans or walnuts, I think it would be fine without this addition.

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6 users found this review helpful