amb1580 Recipe Reviews (Pg. 4) - Allrecipes.com (18104673)

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Sugar Coated Pecans

Reviewed: Nov. 25, 2007
Excellent! Subbed the 2 TBSP water with 1 TBSP pure vanilla and 1 TBSP imitation vanilla.
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Banana Banana Bread

Reviewed: Oct. 17, 2007
First time making banana bread. I followed directions exactly and it was not good. I went back reading other reviews and I am not the only person who thought the texture was weird and it was not like bread at all, it's more like a banana loaf as another reviewer said. It was mushy, and the outside cooked too fast while the inside cooked too slow. I baked it for 75 minutes. The flavor was strong banana taste with a hint of flour taste. I will try other banana bread recipes and delete this from my recipe box.
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Washabinaros Chili

Reviewed: Oct. 7, 2007
This is absolutely, postively, by far, without a doubt, the BEST chili I have ever had! The reason I love it is because it does not taste like chili from a can, it is like a gourmet chili stew, so delicious, complex flavor!!! It has a nice heat to it without being too spicy. I always leave out the habanero because I cannot find them, and I do not think it needs it anyway. I use 1 TBSP of wasabi powder that comes in a little can next to the Asian foods because I cannot find paste and it will last forever in the pantry. I also drain the last 2 cans of beans because it has enough liquid at that point. I also take about 1/2 to 3/4 of one of those cans of beans, and mash them with a potato masher, this helps thicken it some more. PEPPERS...According to a book of mine, anaheim peppers offer medium heat, serrano are hot, and habanero have a searing heat.
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Photo by amb1580

Toscana Soup

Reviewed: Sep. 13, 2007
This soup is awesome but only 4 stars for me because it should be made with spicy ground sausage, it should have a lot more potatoes, and the broth is a little thin compared to OG's. I worked at OG for a long time and the kale is added when the pan is refilled and served immediately. The longer it sits, the more the kale softens up, but most days it doesn't get to sit for very long. Next time I will add more potatoes and try to figure out how to thicken it just a bit more, maybe whisk a little cornstarch into the broth before adding other ingredients. Oh yeah, I tripled this recipe and used 2 packages of ground sausage, 1 lb. each, and I used all chicken broth, taste was wonderful!!!
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144 users found this review helpful

Kielbasa Kale Stew

Reviewed: Sep. 8, 2007
My mom has been making "Kale Soup" for years but with Portuguese sausage, it's delicious, ours also has kidney beans in it. To thicken the broth, slightly mash some of the beans with a potato masher until most of the skins break open.
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8 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Sep. 6, 2007
I spent $16 on a 3 pound roast and it turned out very dry. It was a top round roast so I don't know if that had anything to do with it. It felt very tender and soft before I cooked it. I think it definitely should have been cooked on low. I also didn't think the gravy was good at all, it was not very flavorful and just tasted like COM soup even though I added lots of minced garlic, some chopped red onion and used beefy onion soup mix rather than just onion. I prefer canned brown gravy to this, or the kind that comes dry in a packet that you mix with water is even better than this. I will stick to my usual way of cooking pot roast with a little water, soup mix, bay leaves, and spices. Even though we ate it, this was the worst pot roast I ever made, sorry. Tomorrow I am going to try to salvage it and make beef stew with the meat, starting over with a whole new soup base.
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Traditional Mashed Potatoes

Reviewed: Aug. 26, 2007
Great potatoes but I doubled the butter. The consistency was perfect! We ate it without gravy, but I think gravy on these would be better because the taste is very simple. Next time I make these without any gravy, I might add some other flavors to it like sour cream or garlic. Will make again and again!
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Sweet Green Bean Bundles

Reviewed: Aug. 26, 2007
I was in a hurry to get this in the oven so I didn't bundle my fresh green beans, just topped with the bacon. I precooked 6 slices of bacon thinking it was enough, but then realized that it was supposed to be the whole package and I did not have time to precook the rest. The precooked bacon was much better and crisp. The rest of the bacon was soggy and fatty even though I uncovered it and broiled it at the end of baking until it browned. I also used fresh green beans and boiled them for 5 minutes due to other reviews and they were quite soggy! Next time I will NOT precook the beans, but definitely will precook all the bacon. I gave this recipe 3 stars because it was swimming in grease! I don't know if I will use butter at all next time, the bacon creates enough grease. I also think that by precooking the bacon you might eliminate some of the grease. But the flavor itself was good, very sweet. I will make this again with these changes and will play around with the grease factor to see what works best when I precook all of the bacon, butter or no butter, maybe a bit of water?
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3 users found this review helpful

Seven Layer Taco Dip

Reviewed: Aug. 24, 2007
I make this often but mix the taco seasoning with the cream cheese and sour cream instead of with the refried beans! Make sure you serve this in a 9x13 and with a serving spoon as this is hard to dip chips into without breaking the chips. You can alter this so many ways and it is always great and easy to prepare.
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3 users found this review helpful

Bourbon Chicken

Reviewed: Aug. 23, 2007
Used only 1/2 cup bourbon and the taste was still too strong. I used half the amount of soy sauce because people said it was too salty, tripled the amount of brown sugar, and it was not too salty this way, it was nice and sweet but just had too much alcohol taste. Our whole apartment smelled of bourbon for hours after we finished dinner. The chicken was extremely dry even though it cooked in the liquid, and I think this might be better if you cook the liquid first and let the alcohol cook out, then add the chicken and pan fry it instead of baking. This was edible but we didn't eat a whole lot and I immediately threw out what we didn't eat. I will not attempt to make this again.
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Chantal's New York Cheesecake

Reviewed: Aug. 21, 2007
GREAT! For crust I used 1.5 cups graham cracker crumbs, 1/4 cup melted unsalted butter, 1/4 cup sugar. I baked with a baking pan with about an inch of water on bottom rack and cheesecake on middle rack. No cracks. Because of other reviews I removed the water bath after baking then closed oven and let sit 2 hours which I thought would be enough. Next time I will NOT remove the water bath because I think it let all the heat escape from the oven. And I will let it sit for the full 5-6 hours because it was just a little softer in the center than it was on the outer edges. Also I used Pam cooking spray, wax paper on the bottom of the pan, and it did not stick to the pan whatsoever.
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Slow-Cooker Barbecue Ribs

Reviewed: Aug. 21, 2007
Definitely not barbeque flavor at all, but they did cook well in the crock pot and got very tender. I would rather have this sauce with pork chops and white rice. The sauce tastes very tomatoey. I had to fix these up by baking for awhile with some barbeque sauce on them, they were great but you definitely need to add barbeque sauce if you want barbeque ribs!
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Carne Guisada III

Reviewed: Jul. 18, 2007
Just like I have had in the past! I cooked without salt but ended up sprinkling it on because I like this dish a bit salty and it has always been that way when I have eaten it before. Meat was so tender and and I added 1 cup of carrots as well. Next time I'll add more potatoes and carrots because there seemed to be a lot of meat. I ate this over the steamed rice, delicious!
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Puerto Rican Steamed Rice

Reviewed: Jul. 15, 2007
Good rice, easy to make. What is calrose rice? I just used regular long grain rice and din't see anything called calrose rice in the stores.
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Cherry Limeade I

Reviewed: Jul. 12, 2007
It's much easier and tastes better to serve sprite with fresh lime wedges squeezed in, and grenadine mixed in. Grenadine is the red syrup that is used to make cherry cokes or shirley temples. You can find it in grocery or liquor stores. If you want to you can garnish with cherries and add a little cherry juice as well.
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5 users found this review helpful
Photo by amb1580

Rainbow Salad

Reviewed: May 24, 2007
Tastes great, fruity with a hint of lemon in the middle. Used peach instead of orange-pineapple. Next time I'll use colors of the rainbow, red, orange, yellow, green, blue (berry blue), purple (grape), and use pink (strawberry kiwi) for the bottom layer. Doing it this way the green and purple would have milk in it and won't look so dark.
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11 users found this review helpful

Baked Ziti I

Reviewed: May 4, 2007
I make this often! 3 stars because I did not like this with sour cream AT ALL...normally I love sour cream on anything, it just was not the right flavor for baked ziti. The sourness/tang of the sour cream makes it taste as if you used bad cheese (think spaghetti with sour cream in it) so I use ricotta instead and sometimes I use mild Italian sausage for the beef. The first 5 or 6 times I mixed the pasta with sauce first and then layered, topping off with mozzerella and letting it get golden brown on top, but then I decided to make it the way it states in the recipe and I actually like it a lot better! So from now on I will layer it the way the recipe states. Thanks for the great recipe!
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2 users found this review helpful

Classic Tiramisu

Reviewed: Apr. 6, 2007
Ladyfingers were in the frozen food section right next to desserts/pies. I thought they'd be in the cookie aisle!
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3 users found this review helpful

Instant Pistachio Salad

Reviewed: Apr. 6, 2007
Gave 3 stars because it is better if you chill it overnight like I did, so the marshmallows can start to soften. Also, it would be better with some of the juice from the pineapple, I ended up having to add 1/2 cup of milk the next morning to moisten it up and make it more creamy. Without the extra liquid it is too clumpy.
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Deviled Eggs

Reviewed: Apr. 6, 2007
These are great! Made 3 dozen. I used almost double the amount of mayo and halved salt due to other reviews. FYI: the fresher your eggs, the harder they will be to peel!! I salted my water because it's supposed to make peeling easier, didn't work! The sooner the "Use By" date is the better.
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77 users found this review helpful

Displaying results 61-80 (of 98) reviews
 
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