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

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Turkey Breast and Sweet Potatoes

Reviewed: Dec. 10, 2005
I've never made turkey or even turkey breast before and this was a really easy recipe to follow. The breast came out incredibly moist, juicy, and tasting faintly of sweet potato. The apples and onions complement this flavor very nicely. I didn't have a cooking bag, roasting pan, or apple juice so I had to make some alterations. Instead of apple juice and soy sauce I used apple cider vinegar and some extra salt. Instead of a roasting pan all I had was a casserole dish so I could only fit half the fruit/veggie mis under the breast and the other half I roasted seperately. Because I had no bag I had to baste the breast regularly with some extra liquid/seasoning mix and cooking the breast took twice as long as the recipe said it would with a cooking bag. In the future I will probably decrease the sweet potato, increase the onion, and actually use the apple juice as suggested to get more apple flavor.
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3 users found this review helpful

Pumpkin Spice Ring

Reviewed: Nov. 3, 2006
Very tasty and VERY easy to make! A light pumpkin pie/vanilla flavor with the texture of the angel food cake. I served it at a housewarming party; several people asked for the recipe and were surprised how simple it was to make. I frosted it with whipped cream mixed with the remaining pumpkin puree from a 19oz(?) can, ginger, cinnamon, and nutmeg. It was even better the second day -probably because the whipped cream had moistened the cake overnight in the fridge. Next time however I think I will try a cream cheese frosting -it would probably complement the pumpkin spice flavor better than the whipped cream.
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7 users found this review helpful

Chili-Lime Chicken Kabobs

Reviewed: Apr. 22, 2007
I have enjoyed this recipe several times just the way it is -though sometimes I use more lime juice squeezed over the chicken after it's already been cooked. This dish is GREAT served with mango.
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2 users found this review helpful

Melon with Minted Lime Dip

Reviewed: Jul. 7, 2007
A very tasty, elegant, and refreshing summer dish. I would *not* recommend doing what I did: treating it like a fruit salad and dumping the dip all over the fruit. The effect was a little overwhelming. Either make it as a fruit salad and leave out the dip (still *very* good) OR do what the recipe says and use the dip as it was intended.
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10 users found this review helpful

Banana Crumb Muffins

Reviewed: Sep. 19, 2007
Fantastic. Easy. Very sweet. Next time I will try it with less sugar in the cake -but I will leave the topping the same.
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2 users found this review helpful

Sugarless Pumpkin Pie

Reviewed: Nov. 10, 2007
If you are looking for the world's best pumpkin pie, this isn't it. It is however a great sugarless pumpkin pie. The texture is much lighter and fluffier than regular pumpkin pie -almost more like a heavy mousse than a custard. (I assume this has to do with using powdered milk rather than condensed milk which you can't use if you want the pie to be sugar-free.) As another reviewer mentioned the pie is not very sweet. This is true, but I kinda like that. I'd rather have the sweetness come from the whipped cream. The flavor is going to depend very heavily on what pumpkin spice blend you use. The recipe I used (from Better Homes and Gardens New Cook Book) was a little too stong on the ginger and maybe the nutmeg for such a light pie: 1tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg. I also grated the fresh nutmeg over the top of the pie as the recipe directs but I found this to be too strong especially as nutmeg is rather bitter by itself and this isn't a very sweet pie. I will leave it off next time. Overall this pie was pretty good. I made two for a work party that had more than enough pumpkin pie and one of the pies disappeared entirely with only good things about it. I may try a recipe that uses evaporated milk next time to see how it compares. However, since I had none on hand this time this recipe was perfect for me!
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6 users found this review helpful

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

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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1 user 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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1 user 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

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

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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1 user 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

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

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

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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2 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

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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8 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

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

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