amb1580 Recipe Reviews (Pg. 1) - (18104673)

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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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158 users found this review helpful

The Best Meatballs You'll Ever Have

Reviewed: Feb. 21, 2008
Best texture, YES! Melt in your mouth meatballs! Best tase, NO WAY!! These were spicy which was ok but the mustard and worcestshire was way too much! Next time I'll omit mustard and use maybe 1 TBSP worcestshire. I ran out and used less than 2 TBSP this time and it was still overpowering. I will also cut the spices in half next time, I prefer good flavor over spiciness. Also used the oven.
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156 users found this review helpful
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D' Best Chicken N' Dumplings

Reviewed: Jan. 8, 2009
This recipe is fantastic and yes, the dumplings are the flat noodle type, like those served at CrackerBarrel. The ones who rated this so low were obviously looking for a different type of dumpling (they need to try good old Jiffy, the recipe is right on the back of the box). I am a mommy so I don't like to spend all day in the kitchen so this is what I do: I buy a cooked rotisserie chicken, get all the meat off and put it in the pot along with all drippings from the container, and 2- 32 oz. containers of chicken broth (8 cups total) plus 4 cups of water with 4 tsp. of chicken boullion granules. This makes 12 cups. Then add the poultry seasoning, seasoned salt, and pepper. Boil and add dumplings. When the dumplings are about done, thicken with about 1 cup of flour mixed with 3/4 - 1 cup of cold water if you like it thicker (like me)! This recipe is very quick, as long as you have your dumpling dough prepared ahead of time and ready to go! It's a 30 minute meal from start to finish! I don't even use the veggies cooked in margarine and it tastes wonderful, it doesn't need any additional seasoning and it's nice to have it without the bones in it. The dumplings are so tender! ENJOY!!!
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77 users found this review helpful

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

Fantastic Mexican Dip

Reviewed: Sep. 19, 2005
Awesome dip! Recipe says medium bowl, you will need a 13x9 baking dish, I used one a bit smaller because it said medium and I ran out of room. It tastes great!! The third time I made this I halfed the ground beef to 1 lb, it's good either way, but with 1 lb, you definitely taste the cream cheese/sour cream mixture more. Better at room temperature. Next time I might prepare the cream cheese mixture ahead and spread it into the dish, cover with foil and store in fridge overnight before putting everything else on it because the mixture is much more flavorful the next day.
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73 users found this review helpful

Bacon Chicken I

Reviewed: Aug. 24, 2005
I precook my bacon so it is crispy and just top chicken with it, pour soup over, then milk and bake. So easy and can make with different soups for totally different flavors. So far I have used celery soup, mushroom, potato, and nacho cheese. Didn't care for it with the nacho cheese soup though. Season chicken first with pepper, garlic, poultry seasoning, whatever you like. I'd check the soup first to see if it's salty before adding any salt! Don't forget the bacon is pretty salty too. This is the first recipe I ever made from this site back in June, 2005 and my husband LOVES it, second to Burrito Pie.
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37 users found this review helpful

Sky High Yorkshire Pudding

Reviewed: Jan. 24, 2008
These were very dense and bland, I threw them out. I think I will take advice of other reviewers and let milk mixture get to room temp first and add some salt and pepper.
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29 users found this review helpful

Spooky Spider Snacks

Reviewed: Oct. 30, 2010
Great idea, the kids loved putting the legs on. Didnt have raisins, just used cheese, pretzels and crackers. Thanks!
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22 users found this review helpful

Simple Chicken Gravy

Reviewed: Dec. 7, 2010
Used half the flour and add 1/2 tsp Kitchen Bouquet OR Gravy Master to make this gravy perfect.
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20 users found this review helpful

Hoagie Bake

Reviewed: Oct. 31, 2005
Excellent! Quick, easy, tastes great. Since others were saying it is so greasy causing the bottom layer of dough to get soggy, I microwaved the meats on paper towels on medium power for just a couple of minutes which got a lot of the grease to come out, soaked it all up with paper towels before preparing the hoagie bake, came out great and less fat!
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19 users found this review helpful

Watermelon Fruit Bowl

Reviewed: Sep. 19, 2005
This made a LOT of fruit and tasted GREAT! The syrup really gives it a good sweet flavor, not too sweet, just right! We had leftovers and ate it for the next few days, it was still as good as day 1. Also easy to prepare if you don't mind cutting fruit. 3 of us got it done in no time! I wish I could have this often but it makes so much I'll probably only make it for large get-togethers.
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17 users found this review helpful

Crispy Herb Baked Chicken

Reviewed: Apr. 11, 2012
Just ok. Was not crispy at all. The coating would not get crispy, even after I broiled it. It tasted too much like parmesan cheese, with no other flavors.
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15 users found this review helpful

Hamburger Vegetable Soup

Reviewed: Dec. 13, 2010
I make this regularly and always serve with Garlic Bread Fantastique from this site, which is not your typical garlic bread. I use salted butter on the bread and leave out the salt because it's pretty salty already and I'm a salt lover. Ok now about the soup. It's fast, easy, delicious, and cheap. I leave out the macaroni which got mushy the first time I made this, and in its place I use boil in bag minute rice, cooked right in the soup. I like to keep the rice outside of the soup and let people add it to their own bowls if they want it (I do!) Enjoy!
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14 users found this review helpful

Shoepeg Corn Casserole

Reviewed: Nov. 17, 2010
This is my Green Bean Casserole recipe minus the fresh veggies and add 2 additional cans of green beans. Sometimes I use Frenchs Fried onions on top instead of Ritz Crackers.
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12 users found this review helpful
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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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12 users found this review helpful

Best Tuna Casserole

Reviewed: Feb. 20, 2012
Delicious! I am impressed! I used bow tie pasta. I don't eat mushrooms so I eliminated them and substituted cream of chicken soup. I halved this and baked in a 8x8 dish. I also added 1/2 can of milk, which would be 1 can for the full recipe. I believe the milk is an important addition, maybe even could have added a touch more. I will make again and often.
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9 users found this review helpful

Easy Sausage Stuffing

Reviewed: Dec. 24, 2008
Fanatastic stuffing! I would follow the directions exactly. When I made it for the first time on Thanksgiving, I took others advice and added extra broth and it was a bit on the wet side. I am making it again for Christmas tomorrow and will not add any extra broth, it is perfect as is. Actually this recipe is also on the back of the bag of the Pepperidge Farm stuffing. Only difference is that it states 1 cup of onion instead of 1 large onion, and 1 cup celery instead of 3 stalks. And cubed stuffing comes in a 14 oz. bag, homestyle comes in a 16 oz. bag so just use the whole 16 oz. bag if you get the homestyle kind. On Thansgiving I doubled the recipe and used 1 bag of each, cubed and homestyle, it was great!
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8 users found this review helpful
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Burrito Pie

Reviewed: Jan. 10, 2008
Made several times, we love it! I half the recipe because it is plenty, and I make it in my springform pan and it fits perfectly! After baking I always wait 15 minutes before removing the outer part of the pan and slicing. It gives it time to settle and it is still hot. I double the cheese, use 2 tortillas per layer(6 total), and use Original Rotel and medium taco sauce. I have eliminated the extra chilis and olives because it tastes exactly the same without them and saves me a couple bucks. Then I spend that money on sour cream, salsa, and lettuce to serve with the meal. Thanks for the 5 star reipe!
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8 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

Old Fashioned Coconut Cream Pie

Reviewed: Dec. 20, 2006
Made this 3 times so far, it's thick texture is what makes it so good. Easy to make! Don't change a thing!! Except after awhile of stirring, once it gets warm, I turn the heat up gradually to a bit more than med. to speed things up, it boils quickly after that, comes out perfect. One user said she stirred for 45 minutes! That's too long for this mommy!
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6 users found this review helpful

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