Amber Recipe Reviews (Pg. 1) - Allrecipes.com (18154425)

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Asian Lettuce Wraps

Reviewed: Oct. 3, 2009
Oh my, this was just like restaurant versions! I did have to make a few changes. I did the sauce instructions + another half. The sauce wasn't enough otherwise. I added extra garlic in the form of one clove right after the recipe was fully cooked - I really like garlic flavor, and asian chili pepper sauce is a must for authentic restaurant taste. I think I did about a half tablespoon? It wasn't too spicy. So add more or less to your tastes. I also used ground chicken. Perfect. I'd love to try this with shrimp, too.
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Cheesy Baked Eggplant

Reviewed: Aug. 21, 2009
The measurements regarding the eggplant, onion and tomato are a bit open to interpretation. To make this dish, I used an eggplant that was about 8 inches tall and about 12 inches around. I left the skin on my eggplant slices for extra fiber, and also let them sweat for about 20 min before using. For anyone who's unfamiliar with sweating, you salt the slices and let them sit out for about 20-30 mins. The salt will draw out some of the bitterness inherent in eggplant. Not sure if the pre-baking of the slices in this recipe is also sweating, but I did both to be safe. You can rinse the slices after to remove almost all the salt. I had more than enough eggplant to fill the bottom of a 9x13 dish; I even had to overlap a few slices. I didn't have the spinach - somehow I overlooked that when writing the ingredients for my shopping list. I will definitely not forget for next time though. I love spinach in ricotta! I used a whole can of diced tomatoes with garlic and onions, drained. I just prefer the flavor. Did you know that canned tomatoes have more lycopene in them than fresh? Cooking brings out the lycopene in tomatoes. Anyway... I used a small red onion, chopped, which equaled probably about 1/4 cup worth, give or take. I found that the amount of cheese was just right, though I couldn't seem to spread it very well, so it was sort of crumbled on top and patted down. I did use a tad extra tomato sauce and cheese for the topping than listed in the ingredients. My f
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Raspberry Vinegar Chicken Breasts

Reviewed: Jul. 31, 2009
This was ok, but a little weird. Could be because of my subs of evaporated milk, raspberry BALSAMIC vinegar, though. However, my issue was the sweetness of the raspberry, so I am thinking it would have yielded a similar result regardless of having heavy cream and straight raspberry vinegar. I am thinking this might be better with a straight balsamic vinegar reduction or a red wine reduction. Maybe I will give this recipe a try with a different vinegar. My sauce was also a very dark brown due to the use of balsamic; it was like melted chocolate in color- very gravy-like. So the color vs the flavor may have messed with my taste perceptions.
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Blueberry Cream Muffins

Reviewed: Jul. 30, 2009
I subbed yogurt for the sour cream, and these turned out tasty. I couldn't stop eating them! I also sprinkled some sugar on top of the muffins while baking. Gave it a little extra something.
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Blueberry Coffee Cake II

Reviewed: Jul. 30, 2009
Cake portion was too dense and not very sweet. I'll try again with another egg or some additional milk. Maybe some added brown sugar, too. Or even applesauce or yogurt would help. Topping was yummy, but you can add that to any recipe. I also added a packet of instant heart smart blueberry oatmeal to my topping.
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Slow Cooker Chicken Stroganoff

Reviewed: Jan. 4, 2009
This was very tasty and filling. Of course, I can never make a recipe as is, so I did tweak it a little, partially to due to necessity, and part due to personal preferences. I made this using a pack of chicken drumsticks since its what I had on hand. I doubled the soup and used the whole packet of the Italian seasoning (other reviewers suggest using only half for the normal portioned recipe) since I had a little more chicken than what the breasts would have provided. I kept the butter and cream cheese the same though. I let the margarine melt in the crock on high, and added I some leftover chopped onion, a clove of chopped garlic and a pack of sliced mushrooms (whats a stroganoff without some FRESH mushrooms!) and let them get a little softened, then added the chicken. Since I wasn't sure it if would work the same for drumsticks as chicken breast, I added the soup in with the drumsticks and added a little bit of milk and white wine. Cooked it on low until the chicken could be shredded off the drumsticks, removed the leftover bones, and cooked a little longer. Then I added the cream cheese and about a quarter cup of sour cream. I also mixed in a few dashes of worcestershire, since my favorite beef stroganoff recipes uses for it, and I love the tangy flavor. There were minimal complaints on it from my picky eater kids; my 5 year old just wasn't fond of the mushrooms I added. I served it over bow-tie pasta. It was very delish. Only complaint is that my cream chees
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Seasoned Potato Fries

Reviewed: Dec. 30, 2008
Used fresh garlic, and altered the seasonings a little. Very tasty, but not really crispy. Had some crisp to them after cooking them a little longer, but then there were almost chewy. I might have to play with temps, thickness and what not to improve texture. But very easy and very tasty.
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Pumpkin Soup

Reviewed: Nov. 17, 2008
I'm sorry, but as is, I found this really kinda gross. Maybe it had something to do with using fresh made pumpkin puree, or maybe with the stock I had that I made from scratch. I think it would be better with vegetable broth vs chicken stock. I ended up adding 1/4 c brown sugar, couple teaspoons pumpkin pie spice, and 1/4-1/2 vanilla yogurt to finally get something I found creamy and edible.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jul. 29, 2008
Fabulous chicken. Moist and flavorful. I followed the recipe pretty close except for a few things. One, I brined the chicken the night before (which cut down the cook time by one hour). Two, I added a few cloves of garlic along with the onion. Lastly, I did the seasonings as directed for two, but only used ONE chicken. We stuffed ourselves with it, but still managed to have leftovers. I am going to make stock with that, and maybe use the extra meat for chicken fajitas, or chicken and dumpling stew or something.
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Lower Fat Banana Bread I

Reviewed: Jun. 25, 2008
I did make some alterations as did others to make this even lower in fat. I used unsweetened applesauce in place of the margarine and egg beaters instead of whole eggs. I also used half white sugar and half splenda brown sugar blend. The bread did turn out moist and tasty, but it was really dense. Not sure if this is the normal outcome with this recipe, the result of my substitutions, or something else I might have done. I don't mind that its dense; it just wasn't what I expected! Still very yummy and moist, so that's all that matters to me. In fact, it may be a little easier to toast in the toaster this way. If I could do 4 1/2 I would, because this is a great tasting low fat recipe. Not quite a five for me since it really has to be "to die for" in order for me to give a five.
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Frosted Banana Bars

Reviewed: May 23, 2008
Moist, tasty and even relatively low in fat and calories. This recipe even turned out after I forgot my salt and vanilla!! I did make some mods to lower fat and calories a bit more, and because I was low on some ingredients. I did half sour cream and half yogurt, because I didn't have the full amount of sour cream. Used egg beaters instead of eggs, and subbed half applesauce some of the butter. I didn't have cream cheese frosting on hand, nor the ingredients to make any, so I used caramel frosting. Delicious!
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Fra Diavolo Sauce With Pasta

Reviewed: May 18, 2008
I did follow this recipe closely. I only changed it up by adding about a tablespoon and a half of chopped onion when I added the shrimp, and 3 tablespoons of red wine. I also cut the red pepper flakes down to about 1/4 tsp + a dash. The wine really did up the taste, so I do highly recommend that. I enjoyed having some extra texture a The shrimp and scallops were done perfect and tasted great in the sauce. I liked having the extra crunch of the onions too. This was tasty, but not quite 5 star tasty. It needs a little something more. Maybe some basil or added veggies to the sauce - green pepper or mushrooms maybe? I will definitely make it again and experiment. I will also try throwing the shrimp and scallops in the sauce directly and cooking them in the sauce instead of cooking them separate. That way I can cut down on the amount of dishes used in making this recipe.
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Oven Chicken Fingers

Reviewed: Apr. 10, 2008
Yum! These were moist and tasty. No complaints from the little ones at dinner time, either! I did make two minor changes. One, I used egg beaters for dipping the strips into versus oil. That made it really low in fat and much more healthy. Two, I didn't see the need to pound them out, so I skipped that step. I would have liked for them to be a bit more crispy, though. And maybe a little more zing or flavor. I don't know if pounding them down or using the oil would have helped with the crispy factor. Some of the smaller pieces got a bit more crispy than the larger ones. I might experiment with mixing in a little bit of left over chip crumbs or something next time, and maybe some more seasonings too too. Course adding the chips might balance out the health factor of not using the oil.
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Roast Duck with Apple Dressing

Reviewed: Apr. 4, 2008
Eh, I wasn't overly impressed with this. The stuffing was pretty tasty, but I thought the duck itself needed more flavor to cover up the game taste a bit - yes, I know duck by definition should taste game-y, but a nice sauce or more seasoning to the flesh itself could have worked with it and improved on it. I think my next foray into duck I will try to do the classic duck a la orange or maybe the version of Peking Duck that is on the website.
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15 users found this review helpful

Devil's Steak Sauce

Reviewed: Apr. 3, 2008
Wow! Really yummy. The only thing I changed in the recipe was using cider vinegar instead of the malt, since cider vinegar was all I had on hand. My sauce came out really thick once cooled. Not sure if that's the consistency it was supposed to be or if I over-cooked it. So, keep that in mind when making it yourself. Otherwise, maybe it could be thinned out a little. But it really was good with medium rare steaks. The meat I used was a low grade cut - I'd love to try this on a slightly better cut of meat!
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Baked Corn

Reviewed: Apr. 3, 2008
This stuff was really good. I did use the corn water, since that seemed to be the general consensus of the reviewers. It is VERY moist and you will not be able to eat it quite like traditional corn bread or muffins. It is possible to eat it with your hands, but using a spoon or fork might be better recommended :)
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Photo by Amber

Ground Beef Stew

Reviewed: Apr. 3, 2008
A rather good and easy to make stew. Hearty and filling. I did make some changes, though. I needed to use up some leftover Vodka Pasta Sauce, so I used that instead of the tomato soup. I added the whole pack of onion soup mix, plus a couple beef bouillon cubes to up the beefy taste. I also added a can of diced tomatoes with italian seasonings - basil oregano and olive oil, I think. I kept the potatoes and carrots the same, but did cut the baby carrots in half to make it easier for my little ones to eat. Served it with the Baked Corn recipe from this website, too. It was great comfort food.
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Broiled Tilapia Parmesan

Reviewed: Apr. 1, 2008
TASTY TASTY TASTY!!! My husband and I both really loved this. I did make a few changes: I used half of a shredded romano parmesan and half the fine parmesan cheese to make up the 1/2 cup required. I added, as suggested by another reviewer, a 1/2 cup of seasoned bread crumbs as well. I half melted some I Can't Believe... spread in place of the butter and used light miracle whip in place of the mayo to reduce calories and fat. I also minced a large clove of garlic and mixed it in with the mayo/butter/seasoning mix. I didn't have any celery salt, but figured with the bread crumbs being seasoned I really didn't need to add anything in place of it. I did sprinkle a dash of salmon seasoning in with the basil, though. It turned out great even without using real butter or mayo, which I was worried about. I used a previously frozen tilapia from a bag, so I think that caused a little bit of watery consistency under the fish. But the fish was moist and flaky, and the topping was tangy and delish so it was still five stars for me.
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Italian Pork Hoagies

Reviewed: Jan. 29, 2008
This was quick and really tasty. As with most recipes, I had to make it my own with some changes. I had leftover steak sandwich buns from a previous dinner, so I used those. Not sure what the difference is from traditional HOAGIE buns. I used some leftover tomato garlic spaghetti sauce in place of pizza sauce and sprinkled some italian seasoning on top of the sauce. Then, I placed some slices of leftover porketta roast( relatively lean) on top of the sauce, drizzled on zesty italian dressing and put on some deli style slices of provolone cheese. I also had scaled down the recipe for two since it was just me and my husband for dinner that night. I melted the cheese and warmed the sandwiches in the toaster oven, and once the cheese was melted, I put the tops in and turned the oven to toast so the tops could be a bit crispy on the other side. This was quick to make, and was really good. The porketta roast was very tender, so it worked well in a sandwich. I had actually made my slices closer to 3/4 of an inch, and because the roast was so tender, it actually worked really well that way. So this recipe is a great quickie meal and a great way to possibly use leftover ingredients if you have them.
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