Amy Recipe Reviews (Pg. 1) - Allrecipes.com (16901002)

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Alysia's Basic Meat Lasagna

Reviewed: Mar. 3, 2014
I have been using this as my basic go-to recipe for the past year or so and my family loves it. I use Newman's Own Pasta Sauce and then add my own stuff. Good basic recipe - good ratio of cheese to sauce to noodles : )
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Penne Primavera

Reviewed: Jul. 8, 2012
Turned out to be a nice summertime family supper. I used extra garlic (2 cloves in the pasta, 3 in the veggies) and left it in the whole time. I also added crumbled bacon and a splash of lemon juice. And I needed to keep adding broth to keep the pasta from sticking and to keep everything cooking during the last 10 minutes (didn't measure, but probably came to about 3 cups instead of 2). Thank you!
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Cake Balls

Reviewed: Mar. 29, 2012
I made this for Christmas, and they were a big hit. I loved playing with the flavors. I think our favorite was gingerbread with lemon frosting and vanilla coating. I was a little heavy-handed with the frosting to make the mixture nice and mold-able. And I used a cookie scoop to shape the balls. I'm thinking about trying chocolate with nutella next time I make them.
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7 users found this review helpful

Homemade Butter

Reviewed: Mar. 29, 2012
What's not to love?
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2 users found this review helpful

Thanksgiving Bread

Reviewed: Mar. 29, 2012
Delicious and moist! I used Craisins instead of whole cranberries.
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1 user found this review helpful

Pumpkin French Toast Bake

Reviewed: Jan. 15, 2012
Pretty good. I would try it again, but I wasn't blown away. Somehow the flavor just didn't quite spark - maybe more spice would help??
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3 users found this review helpful

Chicken Piccata I

Reviewed: Jan. 9, 2012
Hello, lemon! Wow, you guys weren't kidding about that : ) I followed advice in some of the reviews, and tripled both the lemon juice and the white wine in the sauce, plus I added a touch of flour to help it thicken up. To layer the flavors in the breading, I put the salt, pepper, and garlic powder in the flour, added a bit of lemon juice to the egg wash, and added some dried parsley to the bread crumbs. The only thing I would do differently would be to reduce the ratio of lemon juice to wine in the sauce and maybe add some chicken broth and/or a touch of sugar. I love lemon, but this made me pucker up a little too much. Otherwise, yum!
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2 users found this review helpful

Rosemary Chicken with Orange-Maple Glaze

Reviewed: Oct. 18, 2011
Cooking the chicken this way kept it very moist. I used rosa maria (rosemary and garlic) along with the salt and peper and the herb blend was excellent. The sauce was nice, and lightly sweet. My only complaint was the messy dishes, but my husband liked the meal enough to clean up the kitchen!
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3 users found this review helpful

Chocolate Chip Peanut Butter Blondies

Reviewed: Oct. 18, 2011
Made these with "dilemmalyn's" adjustments and they were absolutely fantastic! The husband loved them, the boss loved them, I loved them : ) Very moist and "peanutbuttery." Dense, sweet, and decadent. In a word, DELICIOUS!
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3 users found this review helpful

Caramel Pound Cake

Reviewed: Sep. 11, 2011
Made this cake for my book club's discussion of "The Help." Nice and dense and moist, but frosting came out grainy. Possibly I didn't boil long enough? Also, for those who found this one a little difficult to follow - the main flaw seems to be the ingredients are not listed in order? Bottom line, yummy, dense, and moist. Would be good paired with berries or apples and whipped cream : )
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Awesome Honey Pecan Pork Chops

Reviewed: Jul. 25, 2011
Yum! I love everything about it. I did add chicken broth to the sauce to temper the sweetness just a little bit and to thin the sauce a bit. Will become a regular in our house, especially for company.
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5 users found this review helpful

Limehouse Chicken

Reviewed: Jul. 25, 2011
Simple, different, and my husband agreed it should be added to our regular rotation : ) I am not a big fan of paprika, so I used 1/2 Tbs of curry powder in place of the Tbs of paprika. I also used apple juice in place of the white wine, since I didn't have any white wine on hand. Tonight I'll be making it again - this time with orange and lemon in place of the lime. (The limes at the grocery did not look so hot this week.)
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3 users found this review helpful

Basic Truffles

Reviewed: Feb. 23, 2011
These are good, and can support any number of variations. I made 4 flavors for Valentine's Day this year: 60% cacao (bittersweet) rolled in cocoa powder, dark chocolate mint (bittersweet chocolate, mint extract) coated in semi-sweet chocolate, milk chocolate coated in semi-sweet, and coffee creme brulee (milk chocolate, creme brulee creamer instead of cream, rum extract instead of vanilla) rolled in instant cafe lattee powder. There were all a pretty big hit. My only issue was they were not QUITE as smooth/creamy as I'd hoped. It may be the quality of the chocolate I used? Or possibly just a bit more cream would help?
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5 users found this review helpful

Butterscotch Bread Pudding

Reviewed: Feb. 23, 2011
I made this to bring to a dinner party, and it was delicious! I threw in a half-bag of chocolate-toffee brickle (heath bar) just for fun. I served it with whipped cream and caramel sauce, which I think made it a little too sweet (and I have a serious sweet tooth!), so next time I'll serve just with whipped cream. Delicious!!
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5 users found this review helpful

Mint Chocolate Chip Cookies

Reviewed: Feb. 23, 2011
I was surprised how much we liked these. I NEVER use a cookie mix, and was not sure if a sugar cookie was the right base for a chocolate mint cookie, but these were quite good, and made a nice contribution to my Christmas baking.
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5 users found this review helpful

Almond Crusted Pork with Apple-Rosemary Sauce

Reviewed: Feb. 22, 2011
My family loved this! My husband is not a huge fan of pork, but this he loved. I used basil instead of rosemary, because I prefer the flavor. I did not make the sauce; I had a cranberry-orange relish on hand, and that worked really well with it.
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14 users found this review helpful

Marshmallow Brownies

Reviewed: Jan. 17, 2011
I made these for the first time this weekend for friends. They were a huge hit, and my husband said "you are definitely going to be making these again!" Per other reviews, they are better 12-24 hours after baking. Lots of possibilities for customizing, too....
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10 users found this review helpful

 
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