Amaruzi Recipe Reviews (Pg. 1) - Allrecipes.com (18159138)

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Fresh Salsa I

Reviewed: Aug. 11, 2005
I thought this was a good starter recipe but a bit bland. I added 1/2 cup chopped cilantro. I drained the tomatoes as one reviewer recommended. I didn't think the recipe had much flavor so next time I'll add an additional tsp of salt and probably substitute canned tomatoes for fresh roma tomatoes.
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Kalua Pig in a Slow Cooker

Reviewed: Aug. 25, 2005
My husband loved this and thought it tasted like the pork from Hawaii. I didn't cook it for 20 hours. Instead, I set the cooker on high for 2 hours and low for 10. I used a 6 lb butt roast with bone in. It was very tender. I made the mistake of draining too much liquid and it started to dry out. Save some for reserve. At the ended, I added three rings of pineapple and about 3 Tbsp of juice. Yum. I also used about 1 tbs of reg. salt in lieu of sea salt. I am making this again soon! Thanks!
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Clark's Quiche

Reviewed: Nov. 5, 2005
The quiche look awesome. But I've must complain a bit about the amount of ingredients. I used two deep dish Marie Calender's pie crusts and it still overflowed all over the place. My oven is a mess (I even used the baking sheet below but it didn't matter). Take a previous viewers advice: use three pie pans. I followed the layering technique. Next time, I will combine the cheeses with the eggs and half and half before putting it in the pans. I think it will blend better. I will make this again.
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Seven Layer Bars

Reviewed: Nov. 19, 2005
I thought this recipe was good and tastes just as sweet as any other recipe. I had some technical difficulties following step one (melt butter, coat pan, sprinkle in crumbs). This method didn't make the crust solidify so when I cut the bars, most of the crumbs were left in the pan. The second time, I combined the butter and crumbs in a seperate bowl, then pressed it into the pan. Much better. Also, I find that it is really hard to cut these out of the pan because the condensed milk sticks to the pan after baking. You have to chisel them out! The second time, I layered the pan in foil but now, the foil is stuck to the bars. Just keep this in mind. Alterations: I used chocolate/caramel swirled chips and substituted pecans for walnuts. Good!!
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317 users found this review helpful

Easy Never Forgotten Guacamole

Reviewed: Feb. 18, 2006
I was really not impressed with this recipe. I made some modifications such as substituting the powders with chopped 1/3 C chopped red onion, 3 small cloves of minced garlic, 3 tbs of chopped cilantro, 2 chopped roma tomatoes and 1/2 tsp of cayanne pepper. But it still didn't taste right so I added some more salt and some dashes of hot sauce. I won't make this again.
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2 users found this review helpful

Chocolate Peanut Butter Bars IV

Reviewed: Feb. 18, 2006
I thought this tasted great, just like the PB cups. I would recommend milk chocolate instead of semi-sweet. Also, I refridgerated the bars for an hour, then tried to cut them. Bad mistake. The chocolate layer cracked as I cut it. I'd recommend only putting it in for a short while (5 min) then cut, or at least let the bars warm up to room temp before cutting.
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37 users found this review helpful

Spicy Shrimp Creole

Reviewed: Mar. 14, 2006
I liked this recipe because it had just the right amount of heat. I skimped on the shrimp and the meal suffered. I'll use the full 2 lbs next time. Also, I added 2 chopped green peppers. It's a definate must. One recommendation is do not crush the bay leaf. Add it whole. It'll make it easier to remove at Step 4. I will definately make this again! Thank you.
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Stuffed Green Peppers I

Reviewed: May 23, 2006
I really wasn't a fan of this recipe at all. I thought it was bland and I made alterations too. The original recipe would have been too bland. My substitutions: I used ground turkey instead of beef, added 1 tsp of garlic powder, one small can of green chilis, substituted tomato soup for spicy ranchero tomato soup by campbells, substituted pepper jack cheese for cheddar and added about 8 drops of hot sauce. I precooked the rice to avoid undercooking. Also, I used only 5 bell peppers because I would have run out of filling with six. I don't think I'll make this recipe again. I just wasn't impressed.
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Chinese Napa Cabbage Salad

Reviewed: Jun. 20, 2006
This was an excellent recipes...a keeper in our house. The only substitutions I made was I exchanged toasted cashews for almonds. I also didn't use any sunflower seeds. As another reviews said, it's best on the first day. The cashews and noodles will not stay crisp on day two, but it's still tasty!
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Floating Island Punch

Reviewed: Sep. 24, 2006
It was a hit as is. I didn't make any alterations. It was pretty sweet so next time I'll try it without the extra sugar. I am sure it'll be just as good!
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Rocky Mountain Stew

Reviewed: Nov. 20, 2006
I thought it turned out ok, although, it's still in the fridge and no one will eat it. I encountered a problem during the cooking process. While the stew was simmering for 2.5 hours, most of the liquids evaporated. So, I had to add another 2 cups of water to cook the potatoes and carrots. I still didn't feel like there was enough liquid to cook 4 potatoes as the recipes called so I only added half. Taste wise, I thought it tasted like Dinty Moore. And I am not a fan. If I were to make it again, I'd add wine to the broth.
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Banana Banana Bread

Reviewed: Nov. 20, 2006
I am very impressed with the appearance. Most recipes I have tried produce a square brick-like loaf. This actually looks too good to eat. I added chopped walnuts to the batter and also sprinkled some on top. I used 3 super ripe bananas and I may try with four next time. I added 1/4 tsp of vanilla too. For variation, I may try a tbs of cardimom next time. This recipe is a keeper!!!!
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Oven Kalua Pork

Reviewed: Jan. 25, 2007
I love this recipe and have made it several times. The only thing I do differently with this recipe is use a little more liquid smoke and rub it in really well. After I shred it, I transfer it to a crock pot (with juices or it'll dry out) and take a can of pineapple rings (drain half the juices), pour it over the top and place a few rings on top. Nice presentation and adds a slightly sweet taste to the smokey flavor! Yum! Serve with a collection of BBQ sauces. A previous reviewer served it with mango chutney. I've gotta try that!
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Salmon with Brown Sugar and Bourbon Glaze

Reviewed: Jun. 1, 2007
I was thoroughly disappointed with this receipe dispute the rave reviews. Over medium heat, the sugar burned and hardened and I served "candied salmon". - the sugar flavor overpowered the fish and the flavor of the bourbon was subtle if not missing altogther. Future alterations - I'd keep the heat to med-low and cover the dish to cook the fish throughout. I'd add the bourbon during the last couple of minutes of cooking and plan on a 15-20 min cook time. I'd also reduce the amount of sugar and butter.
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Fig and Olive Tapenade

Reviewed: Sep. 29, 2007
The reviews do not lie! This was wonderful and I will definately make it again. I took the reviewers recommendation and used fresh herbs. I had no problems with crunchy bits. I thought using 2 cloves of garlic was a bit much. Next time, I am using 1 clove. I served with butter crackers. YUMMY! It my new potluck favorite!
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 20, 2007
I followed the recipe as is and without any substituions. I LOVED IT! I felt a bit guilty because of the large amount of oil and sugars so I will try the applesauce substitution as recommeneded by other reviewer. I didn't have 3 - 7X4 pans so I used one large pan and one small 8X4 pan. Perfect!
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Irish Chicken and Dumplings

Reviewed: Sep. 16, 2008
I made this recipes AS IS without alterations. I found felt the soup was bland and not worth the time it took to make it. IF I make it again, I'll season the dumpings, add more salt and seasonings to the base.
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Empanadas

Reviewed: May 4, 2009
These are very delicious cookies but I only give it 4 stars because it is very labor intensive. The cookies are very delicate and difficult to stack and transport. The dough is difficult to work with. My recommendation is to divide the dough in two discs before refrigeration. If the dough becomes too soft, you can pop it in the freezer for 5 min. I used apple pie filling. Tasty but a bit too reminicent of those prepackaged fruit pies. I will makes again but will fill with a homemade fruit chutney instead.
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Reuben Dip

Reviewed: Oct. 5, 2009
Unfortunately, I didn't care for this dip as the other reviewers. I followed the recipe exactly. I thought it was heavy on the saurkraut and too light on the dressing. I served with with cocktail rye.
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Sophie's Zucchini Bread

Reviewed: Aug. 26, 2010
It was moist and hearty as previously reviewed, however, I thought it was very bland and not very sweet. I followed the recipes just as instructioned. No tweeks. I will not make this again.
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