AMYANDBREN Recipe Reviews (Pg. 4) - Allrecipes.com (1649288)

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Peach Pound Cake

Reviewed: Jul. 13, 2010
Very good recipe, incredibly moist. I added nearly 1 cup more fresh peaches as many reviewers suggested, but I will not be doing this again. The cake turned out so moist that it was almost soggy, so I know that if I had added what I was supposed to add, it would have been perfect. Plus I thought the extra peaches made it too peachy. I should have followed my personal rule to always make a recipe the first time without changes. If I had done that, I'm sure it would have been perfect, as with the modifications I made it was really good. I added a vanilla cinnamon glaze. Very good!
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Baked Garlic Parmesan Chicken

Reviewed: Jul. 10, 2010
No different, no better or worse, than a million other breaded chicken recipes we've tried...and it doesn't beat out my old stand-by.
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1 user found this review helpful

Kool Ade Punch

Reviewed: Jun. 28, 2010
Served this punch at my daughter's 4th birthday party, and I just couldn't get enough of it!!!! It was so yummy. This will now be my go-to party punch! Wonderful!!!! (Note that one batch of this overflowed my punch bowl, it makes a lot.)
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3 users found this review helpful

Texas Ranch Potato Salad

Reviewed: Jun. 28, 2010
Served this at a birthday party and got RAVE reviews from all the adults. So many people asked for the recipe. So very easy to make. I like that's there's not too much sauce, so it doesn't overpower the potato. Very nice flavor. My mother said that this recipe will be replacing the recipe she has used for the past 35 years or so.
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Best Spinach Dip Ever

Reviewed: Jun. 28, 2010
This was good, but I think I'll keep looking for the perfect dip. To suit my tastes, this dip would need to be thicker (less "runny") and heartier (more spinach, more water chestnuts, more ?? - as is, I believe there's too much mayo and sour cream).
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Mom's Favorite Baked Mac and Cheese

Reviewed: Jun. 28, 2010
Delicious! Very thick and creamy sauce. I thought the onion added a nice, subtle, almost smoky flavor. Will definitely make again.
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Snickerdoodle Cake I

Reviewed: Jun. 28, 2010
Followed the recipe to a T except that I substituted butter for the shortening. I did add a buttercream (with a small amount of cinnamon added) to the top. I honestly can't imagine this without frosting. Cake was moist and flavorful and not dense. Will definitely make again.
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Awesome Slow Cooker Pot Roast

Reviewed: Jun. 16, 2010
Love this recipe! So easy and delicious, meat is so tender.
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Raspberry Linzer Cookies

Reviewed: Jun. 16, 2010
What a delicious, beautiful little cookie. I did not brush the egg white and ground almond mixture onto the cookies, just sprinkled the cookies with confectioner's sugar when cooled. I also used strawberry preserves rather than raspberry - I'm sure raspberry would be just as delicious! I may attempt to use the cookie itself to function as a sugar cookie because it is wonderfully, but mildly, sweet, does not spread - just not sure if it will hold up to icing, but we'll see.
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2 users found this review helpful

Oven Fresh Seasoned Potato Wedges

Reviewed: Apr. 27, 2010
Wow, I REALLY can make restaurant-style potatoe wedges at home in my own oven! These were great! I made the recipe as is, and next time, will simply add a bit more salt. I recommend cutting the potatoes into sixteenths for smaller, crunchier wedges (depending the potato's size). Yum! Very easy, will make these again and again!
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Popcorn Candy Balls

Reviewed: Apr. 18, 2010
I had such high hopes for this recipe. I thought to myself when reading the other poor reviews, "nah, won't happen to me, my popcorn balls will be fabulous." But alas, I was wrong, very wrong. I used 8 cups of popped popcorn based on other reviews (and yes, 2 cups would not have worked). The popcorn balls were very unattractive, though that I could have dealt with, but the taste - the popcorn became chewy/soggy the way popcorn gets when it gets wet and no amount of marshmallow or butter or choclate pieces could cover that up. =( I so wanted this to work!
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Peanut Butter Bars I

Reviewed: Apr. 18, 2010
These are good but not sure what the 5 star ratings are all about. Think I'll try some of the similar recipes on this site. And I might think about tweaking this recipe - definitely more peanut butter to up the peanut buttery taste and make some modifications to make it smoother, less gritty (yes, Reese's cups are a bit "gritty" which I like, but this is a little less smooth than Reese's). Very inventive though to use graham cracker crumbs to mimic the grittiness of Reese's cups.
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Strawberry Fruit Balls

Reviewed: Apr. 18, 2010
To rate the taste of this confection, I give only 2 stars (and that might be generous). To rate the creativity and novelty of the recipe, I give it 5 stars. The strawberries turned out so cute! I used sliced almonds dyed green with food coloring to create the tops, and I rolled the strawberries in red sugar sprinkles rather than strawberry gelatin. I also used brown gel food coloring to ever-so-slightly touch the strawberries to make seeds.
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Lemon Coolers

Reviewed: Apr. 18, 2010
I do not understand the 4 1/2 star rating for this recipe. The texture of this cookie was very off - very chewy, but not a good kind of chewy. Flavor is nothign to write home about. But, the cookies are easy to make, I'll give it that.
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Carrot Cake Cookies

Reviewed: Apr. 18, 2010
These cookies are good. I would recommend trying them, though I'm not sure I'll keep the recipe, we'll see. I have to say though, when I tried this recipe, the picture and reviews posted for this recipe made it seem the end-product was a "carrot cake whoopie pie" cookie of a sort. The recipe doesn't state anywhere to sandwich the icing between two cookies. Essentially, I believe the icing is to be used as a sort of glaze to the cookie. We made them as the whoopie pies and think if I make these again, I'll just make them as specified, as a glazed, single-layer cookie. IF you decide to make them as a sandwich cookie, the frosting will need considerably more confectioner's sugar added to thicken (but then of course, the proportions of cream cheese and butter may be off, and consequently, the taste).
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Easter Eggs

Reviewed: Apr. 18, 2010
Ooh la la! These are fabulous! We only made coconut creme eggs with this recipe so I cannot comment on this recipe with regards to the peanut butter, but the coconu creme eggs were out of this world! Much better than any store bought egg you'll ever try! I used butter instead of margarine and ground the flaked coconut in the food processor but other that, I followed the recipe to a T and wouldn't suggest any changes. I also used semisweet chips as called for and was glad to have that little bit of a kick as compared to milk chocolate chips. Can't wait to try this with peanut butter next year!
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JELL-O® Pudding Eggs

Reviewed: Apr. 18, 2010
These were phenomenal and incredibly easy to make! The recipe is versatile as well, as I'm sure most any flavor of instant pudding would taste great nestled inside these eggs. I wouldn't change a thing!
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Blueberry Zucchini Bread

Reviewed: Apr. 13, 2010
100% kid (and mom) approved! These were fantastic, and the recipe holds up incredibly well to some easy healthy changes. I used 3/4 cup natural applesauce and 1/4 cup canola oil; used only 1 1/2 cups sugar (which I will further reduce next time to probably only 1 cup); and used 1 cup all-purpose flour, 1 cup whole wheat flour, and 1 cup oat flour (made by grinding oats in my food processor). I used 2 cups frozen blueberries and didn't waste time rinsing them - some of the muffins were blue in color but that was kind of fun for the kids and still yummy. Everything else was as specified. The recipe doubles incredibly well. I filled muffin tins to the very top and got 30 muffins from this (when I doubled the recipe).
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Cream Cheese Candies

Reviewed: Apr. 4, 2010
I give this recipe 5 stars not because the taste is out of this world, but because I think the recipe is perfect for what it's intended to make - little mint candies (my family is not mint fanatics, so I didn't make this recipe thinking we'd go nuts over the flavor). This is a very easy recipe that yields a creamy, flavorful, versatile candy. I read all the reviews prior to making the candy and then made modifications on proportions of extract and sugar as many indicated. HOWEVER, if I were to do it over, I would have followed the recipe exactly as written, because in reality, I think the proportions are probably right on, or at the very least, the best place from which to start tweaking the recipe if needed (the most seemingly informed reviews were not at all on target and led to lots of tweaking of the cream cheese, extract, and sugar proportions).
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