AMYHAWK Recipe Reviews (Pg. 1) - Allrecipes.com (1694658)

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Grilled Chicken Thighs Tandoori

Reviewed: Apr. 30, 2013
Simple and flexible, over the years I've made this recipe on the grill, in the oven under the broiler (need to reduce the heat after a few minutes), and in a slow cooker (it doesn't get as crispy in the slow cooker but the flavor is lovely, just be sure to use an inset to keep the chicken out of it's own juices). I have used a premade Garam masala spice blend and I have made the recipe exactly as directed and enjoyed both. I always leave the marinade on (I missed that step the first time which made my grilling experience less successful but I loved the flavor so repeat it every time). I eat Indian food regularly and I must admit it isn't as good as something I would get from a restaurant but compared to other Indian recipes I've attempted this is EASY and the results are very tasty. You may need to adjust the seasoning to your taste and you'll want to be sure to use a really good, tart yogurt (I use Greek yogurt), but this is a lovely recipe.
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Marshmallow Fondant

Reviewed: Apr. 6, 2012
This recipe does everything it promises... Looks and acts like fondant but tastes better. I've used it several times with various extracts for different flavor (almond is especially good but so is vanilla as the recipe directs). Kneading in additional powdered sugar beyond what the recipe directs makes the fondant easier to work with but also eventually makes it tougher so it depends what kind of texture you want. I've even frozen this fondant after placing it on top of a cake and it has no adverse effect on texture or flavor though the appearance is shinier (this also seems to work better with added powdered sugar). Great and flexible recipe.
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Low Carb Flavored Meringue Cookies

Reviewed: Dec. 22, 2011
For *sugar free* cookies these are great but I wouldn't make them again unless I needed a sugar free cookie. I notice that two of the reviewers for this cookie made substantial changes to the recipe so that they are rating a different product. I made no modifications to this recipe and I found the cooking time to be a little long. Even in a 250 degree oven they browned a little more than I liked and have a slightly bitter aftertaste a result. I found that the large size (0.60 oz) sugar-free Jello box had more gelatin than I needed for this recipe. I will probably try these again but I will check them before the full 1.5 hours is up.
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15 users found this review helpful

Surprise Meringue Kisses

Reviewed: Dec. 21, 2011
Sooooooo good, with or without chocolate. Loved the peppermint. Also sprinkled crushed candy canes on top before baking... Very pretty. Mine were still a little gooey inside so I may try cooling inside the open oven next time instead of removing the cookies promptly; but I really liked them this way too. Might just be the Seattle humidity... Always hard to make meringues here!
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2 users found this review helpful

Acorn Squash with Apple

Reviewed: Oct. 23, 2011
A very tasty way to serve squash. Even my friend who usually detests squash thought this smelled so good that he tried it.
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2 users found this review helpful

Turkey and Quinoa Meatloaf

Reviewed: Oct. 23, 2011
Everybody took seconds... Even those that don't usually like turkey. Used Cholula hot sauce. Might kick the heat up more for those that like it spicy.
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2 users found this review helpful

Creamy Rice Pudding

Reviewed: Jul. 22, 2010
This is definitely one of the better rice puddings I've had. However I prefer mine less sweet and more eggy. Next time I will decrease the sugar, increase the eggs, and maybe add some cinnamon.
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2 users found this review helpful

Chocolate-Banana Tofu Pudding

Reviewed: Oct. 1, 2009
Neither my husband or I was fond of this (though to be fair he's not a tofu fan like I am) but our toddler really seemed to like it with extra banana as a dessert. The problem was not the tofu because I couldn't tell that it had tofu in it at all. It just wasn't rich enough for my taste. Perhaps someone who is more used to vegan recipes would enjoy it more. I think I might prefer this recipe if it was made with dutch processed cocoa or even melted chocolate chips.
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4 users found this review helpful

Flourless Chocolate Cake II

Reviewed: Sep. 5, 2009
I made this recipe *exactly* as directed (though I found it unnecessary to use a double boiler by first melting the butter then adding the chocolate and stirring off the heat). *Very* easy and it tastes *fantastic!* I used Ghiradelli chocolate chips and weighed them to make sure I used the right amount. Very chocolatey and not over-sweet. Great on its own but I look forward to trying it with whipped cream and raspberries. But... apparently this recipe needs more than 30 minutes in my oven. I baked the cake for 30 minutes and (as one reviewer suggested) ignored the fact that it still seemed a little gooey in the middle. I let it cool 10 minutes in its pan (as directed) and then turned it out onto a cooling rack... only to see the middle fall as the center dripped through the cooling rack onto my counter. Oh well! I'll try again... I can already tell from a sample of cake at the edge that was fully cooked that it's worth it!
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9 users found this review helpful

Roasted Vegetable Orzo

Reviewed: Aug. 29, 2009
I have made this twice now: once exactly as stated in the recipe and once by varying the vegetables. This is an easy, versatile summer recipe. Be warned however that the quality and flavor of the recipe will directly depend on the quality of your vegetables and your wine selection. If you don't use good quality ingredients you are going to have a bland dish. Also, the appearance of the dish is greatly assisted if you ensure your veggies are dry roasted and don't allow them to sit in their own liquid. I agree with others that the addition of peppers and and garden fresh basil definitely helps this recipe.
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3 users found this review helpful

Summer Squash Casserole with Nuts

Reviewed: Aug. 18, 2009
Maybe this recipe is wonderful when modified slightly as others have done but when prepared as directed it's nothing to rave about. It's not bad and I'll probably finish the leftovers (of which there were plenty) but it just didn't showcase my garden-fresh summer squash the way I had hoped. The gorgeous, delicate flavor of the squash was lost amidst the overwhelming onion flavor and all the fat. I won't be making this again.
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Summer Squash Bread

Reviewed: Aug. 16, 2009
A solid recipe: nice delicate flavor, moist bread. However I had to bake the bread 20 minutes longer than the recipe instructed. Next time I will decrease the amount of nutmeg (though I use freshly grated so the amount called for in the recipe was a little strog. I felt the finished product was also little sweet for my taste so I will probably decrease the amount of sugar. I might add some of it to the top of the bread for texture.
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1 user found this review helpful

Vegan Red Lentil Soup

Reviewed: Apr. 22, 2009
A solid and easy to make recipe ...and very tasty! A good summer soup with a Thai flair. And probably pretty flexible. Defintely use fresh ingredients because I don't think this would be the same with powdered ginger. Next time I'm going to try a few changes... maybe throw in some potatoes to make it a little hardier. I may also try adding some fresh chillies rather than using cayenne powder.
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2 users found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: Apr. 21, 2009
An easy, tasty weeknight recipe. I had to make it without bacon and it was still good. Next time I will try some variations like adding fresh basil, tomatoes, and maybe a little sprinkling of breadcrumbs on the chicken.
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1 user found this review helpful

Ribbon-O-Fudge Popcorn Bars

Reviewed: Oct. 4, 2008
These are very good, though not my favorite. The butterscotch flavor was a little overwhelmed by the chocolate so next time I might increase the butterscotch to chocolate ratio. But like another reviewer I tried this recipe because it's a quick and easy dessert ...and it used only ingredients I already had in my pantry! So for that purpose it was great. This would probably be a fun dessert for a kids sleepover.
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Peach and Strawberry Sorbet

Reviewed: Jul. 5, 2008
I made this recipe without any variations. It is promising enough that I will try variations in the future but I will not be making it exactly the way the recipe reads again. The flavor was only just okay. Though of course this is highly dependent on the quality of fruit you use so maybe I'll try again later in the summer when I can get better peaches. Also, I think that orange juice may not be the optimal choice of liquid for this recipe... I found that it really overwhelmed the peach flavor. Also, plan to eat this straight from churning because if you try to "harden" it first (as most ice cream maker instructions will advise you to do) it develops a really icy texture. Right after churning it has the beautifully silky, smooth consistancy that I want from sorbet. My guess would be that there may be a little too much water (from the juice) in the recipe so the freezing temperature of the sorbet is too high. Less juice might result in a smoother consistancy after hardening.
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15 users found this review helpful

Russian Tea Cakes I

Reviewed: Jul. 5, 2008
Made these for a bridal shower. They were pretty, easy to make, and *very* tasty! Everyone loved them. Note that they do shed loose poweder sugar like crazy (which may not be what you want at a formal occasion) and I found that the recipe doesn't make quite as many as it says (I was only able to get 2.5 dozen out of one recipe rather than the 36 I should have gotten even though I was very careful about the size of the cookies).
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2 users found this review helpful

Tahini Cookies

Reviewed: Apr. 24, 2008
My husband didn't like these at all. I thought they were good, not great, but I think that with some fidgeting (maybe substituting a little peanut butter for some of the tahini?) it might be more to my taste. If I liked the sesame flavor of the tahini more I think I would like these better. I also found the flavor of the honey to be a little strong so I might see what happens if I try using less. (But I often prefer if food isn't very sweet.) As another review noted these are *very* crumbly when they first come out of the oven. Make sure you follow what the recipe says and let them cool on the pan for at least five minutes before trying to remove them to a cooling rack.
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Hummus III

Reviewed: Apr. 24, 2008
Great recipe just as it is. But also very flexible if you want to use it as a base to do your own thing. Personally I like my hummus with a little less tahini and little more lemon and garlic. Whatever you do be sure to drain the garbanzo beans unless you like your hummus *really* runny.
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Chocolate Crinkles III

Reviewed: Nov. 10, 2007
Fantastic. Much better than other recipes I've tried that call for cake mix or powdered cocoa rather melted chocolate. I used a rounded teaspoon to make these cookies and I was able to make fifty cookies from this recipe and I still have two cups of dough sitting in my fridge. For cleanliness sake I would definitely recommend keeping your hands and spoon covered in powdered sugar as well as rolling the dough in the sugar inside of a large plastic bag. I'm still not sure that these are as good as the chocolate crackles that my mother used to make from a lost recipe (she thinks it did involve powdered cocoa but butter instead of oil) but this is the best recipe I have been able to lay my hands on and everyone I gave these to thought they were the best chocolate crackles they'd ever had.
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2 users found this review helpful

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