amynoacid Recipe Reviews (Pg. 1) - (16467454)

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Red Chard and Caramelized Onions

Reviewed: Sep. 28, 2013
This was a great way to introduce a new green veggie into our diet and try something new for my family. I didn't have olives but didn't miss them. I reduce salt to half that amount, but I kept the capers (they are salty enough already). I added a little extra brown sugar to the onions. I only had maybe 3/4 of my chard still good, the rest had gone a little bad, so I SHOULD have reduced my oil amount, but I added too much, so mine was a little oily and doesn't *look* as pretty as the picture, but it tastes wonderful! I kept a few red stems but not all. I added TONS of pepper because we like pepper. The lemon juice was lovely, too. Overall, great side dish!
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1 user found this review helpful

Portobello Stuffed Mushroom Burger

Reviewed: Jan. 27, 2013
I only used this recipe as inspiration because other mushroom burger recipes required grilling (I have a tiny kitchen and no grill). But I kind of mixed recipe ideas, stuffing my two 'shrooms with 2 roma tomatoes, a heavy fistful of spinach, what is probably an unhealthy-but-yummy handful of shredded parmesan, basil paste (or fresh if you have it), 2 cloves minced garlic, 2-3 teaspoons of balsamic vinegar, S&P to taste, onion powder, a stalk of green onion, and bread crumbs. We criss-crossed the top with cut strips of roasted red peppers (the soft kind from the jar), and then baked it as instructed above. While it cooled after 12 minutes, we melted two slices of provolone cheese per mushroom on top, and then ate it on wheat bread instead of buns. But if you have proper burger buns, definitely opt for that. Basically my roommate and I had a field day with stuff we had in our kitchen already. It was definitely overstuffed and required either bad table manners or a fork and knife to eat, but SO, SO, SO good! I do plan on trying this exact recipe sometime.
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8 users found this review helpful

Chicken, Mushroom, and Polenta Lasagna

Reviewed: Jul. 30, 2012
I made this a little differently based on circumstance. I didn't have an onion, but it was still fine without it. I just used canned tomato puree, tossed in some extra rosemary and sage with the basil but I didn't have fresh oregano. I probably needed like 4 tomatoes and 6 mushrooms, though 10 would be good, too, for mushroom lovers. I used Quorn "chik'n" strips instead of real meat, which were delicious. I'd definitely put in much more pesto and cheese! I also added some sauteed spinach and eggplant in the sauce. With adjustments by preference, it was really, really good but takes a LONG time!
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1 user found this review helpful
Photo by amynoacid

Black Bean Salad

Reviewed: Jul. 12, 2012
This recipe is just fine as is, but I tailored it a bit to my preferences. Here they are: - A little less corn to prevent drowning out the other flavors in the recipe. - Only 1 jalapeno pepper because I wanted something mild. - Either use a large avocado or two avocados. My small one didn't suffice, but that's b/c I love avocados. - Way more pimentos. I used 2 out of the 3 whole pimentos from a 12 oz jar and chopped them. - I ditched the tomatoes out of personal preference. If you use them, use cherry tomatoes to avoid including the watery, gushy innards of big tomatoes that would make this dish runny. It turned out amazing for me! I like that it's a big batch recipe, so I can store it for a great, healthy, but flavorful lunch throughout the week.
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Chef John's Scones

Reviewed: May 16, 2012
This would be a 5-star recipe if the measurements were accurate. I was hoping for some reader comments but had to figure it out myself. I ended up increasing the amount of flour to about 2 cups and I would have added just a little bit more sugar (not too much, since scones shouldn't be overly sweet and it would overpower the natural sweetness of the orange/cranberries I used). With those adjustments, though, it's a great recipe! Very authentic and delicious! The center is moist but it's got a nice crusty outside. Like other reviewers said, it's so versatile! I might try lemon or candied ginger next time.
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11 users found this review helpful

Homemade Tomato Basil Pasta Sauce

Reviewed: Aug. 12, 2011
This was a hit! I made it with some friends, and it was so delicious and authentic to gorge on afterward! I didn't have garlic salt, but it turned out fine. I would still add it if you have it to make it better. I included a little extra butter and basil because I do love those two things. I added probably 1/3 cup basil, and I sprinkled the pepper liberally according to my taste. I have never had a fresher sauce in such a long time! Wonderful recipe that I'll enjoy using over again. :) I also suggest adding a vegetable or two with the pasta.
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4 users found this review helpful

Oven-Baked Risotto

Reviewed: Jul. 27, 2011
This is ultimate comfort food. Good thing I made this the night my boyfriend broke up with me, ha. I only rated it a 3, because it was good AFTER doing what many people in the reviews did. I precooked 1 onion, chopped, 2 cups-ish mushrooms, and a couple handfuls of frozen spinach and added them to the mix, and also added tomatoes (didn't have sun-dried) and 2 cloves minced garlic (used plain cream of mushroom without garlic). I also added a little bit of vegetable broth to add moisture, like 1/3 cup or so. I also put in way more parmesan, but that's because I like cheese. Also, add salt to your taste and plenty of Italian seasoning or fresh herbs of your choice, because it will be bland without it. I didn't have the pan the recipe asked for, but I just used a 13x9 nonstick baking pan and it was fine. DEFINITELY cook for way longer. I cooked for 45-50 minutes covered and then 11 minutes uncovered afterwards. Also, the recipe says you can use long grain rice... that's false. DO NOT use long grain rice. MAYBE use another short grain rice if you don't have arborio. But if you don't have either, then don't waste your time, else you'll be disappointed with the result. I learned that before with risotto. Good thing about risotto is that it's versatile so you can get rid of some of the extra produce in your fridge and play around with combinations, and besides the splurge on arborio rice, it's (college) budget friendly.
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7 users found this review helpful

Cheesy Spaghetti Bake

Reviewed: Dec. 28, 2010
I'm rating this a 5, so that I don't upset the average. However, I haven't made this yet. I plan on doing so (half the recipe, though) for a New Year's potluck dinner with some close friends. However, I am a vegetarian and do not eat/cook meat, but this recipe is so unique, I want to try it. I saw another baked spaghetti recipe in which a reviewer simply omitted the meat and said it was fine. I plan on omitting the meat and adding a couple cans of mushrooms I have in the house along with garlic and mozzarella, maybe some fresh basil, too. What do you guys think? Will that probably make up for it, or will I have to adjust other aspects of the recipe? Thank you!
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3 users found this review helpful

Double Tomato Bruschetta

Reviewed: Dec. 23, 2010
Absolutely the BEST bruschetta recipe I've tried! I'm in love! So simple, too, just tedious cutting all the tomatoes. I've made it multiple times for my friends and family, and they just GOBBLE it up! Seriously, don't change anything. I did everything exactly as shown in the recipe. Just make sure to use FRESH BASIL. I cannot emphasize that enough! Fresh or nothing. Dried basil is a waste of space. It makes all the difference. Also, try to go to your grocery store in the morning to get the freshest bread, or get the ready-to-bake one, which is often cheaper.
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2 users found this review helpful
Photo by amynoacid

Caffe Mocha Pie

Reviewed: Dec. 1, 2010
I made this for a Thanksgiving pie contest, and well... I still don't know who won, but that is irrelevant of the fact that this pie is heaven! It turned out wonderfully! I made two, but one got messed up, so I told them not to judge it. Guess what? I come back and both pans are empty and people are trying to scoop up the last of the crust and spilled cream! It was a hit! Only thing: the cream was too... liquidy. I've whipped cream before, but this was different. Or maybe it WAS just me! :P Also, if you want, add some more sugar. The mocha part isn't just for a name. It's RICH and you can taste both the choc. and coffee (which I liked), so if you want, add extra sugar. My family didn't like it as much as my friends, b/c they wanted it sweeter. Last, be careful when you combine the egg mixture with the chocolate. Don't stop stirring the whole time to prevent the eggs from cooking! :)
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2 users found this review helpful

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