Amber Recipe Reviews (Pg. 1) - Allrecipes.com (18187987)

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Albondigas

Reviewed: Jan. 8, 2013
My nine year old son made this soup for dinner - with supervision of course! It was fantastic served with crusty bread. For those that have never had Albondigas before, I would describe it as a vegetable soup with meatballs and a little kick. A few minor changes were made just to accommodate what we had available. First, he used a quart of low sodium broth in lieu of the water and bouillon cubes called for. Second, I also had him use mild salsa so that it wasn't too spicy. I told him you can add spice but once it's in, you can't take it out. It turned out to be a good call. The heat level was perfect for my five year old and those that wanted more could just add extra salsa in their bowls. And finally, he only used 1 pound of ground beef (same amount of breadcrumbs and milk) because that is what was thawed and it still seemed plentiful.
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Mojo Roast Chicken (Pollo Asado)

Reviewed: May 21, 2011
Really good marinade. I had a busy day planned so I threw all of this in the crockpot without ever marinating it and cooked it on low all day. It was very flavorful. I just shredded up the meat to serve with tortillas and toppings. The only thing I might do a little differently is to put the shredded meat on a baking pan and crisp it up in the oven just a little. It was great this way but I enjoy carnitas this way. I used bonelss chicken thighs (what we had) and avocado oil instead of evoo.
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French Bread

Reviewed: Dec. 28, 2010
This was great. I did make a few changes because I made this on a whim and didn't have bread flour. I replaced 4 T of the flour with vital wheat gluten to help with rising since I was using unbleached all purpose and wheat flours instead of bread flour. I was low on unbleached all purpose flour so I used one cup of whole wheat. I baked the bread on a preheated pizza stone and filled a broiler pan with water on the bottom rack to create steam. The bread needed less than 15 minutes in my oven.
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3 users found this review helpful

Sloppy Joe Sandwiches

Reviewed: Dec. 13, 2010
This was great. As others suggested, I added 1/2 of a diced onion and a clove of minced garlic in with the ground beef - for a double batch. I also added a splash of apple cider vinegar in with the sauce. This was sweet, so if you are not a fan of sweet bbq, omit the brown sugar.
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3 users found this review helpful

Creamy Hot Cocoa

Reviewed: Dec. 13, 2010
We don't keep half and half on hand but saw that another reviewer used evaporated milk instead. I had a can of that so I used the entire can and scaled the milk back by 1 cup. As others suggested, I cut the sugar back to 1/2 cup. I made this because my son wanted something warm to soothe his sore throat. This did the trick! This made a generous amount of hot chocolate so the rest is in the crockpot on warm until needed.
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8 users found this review helpful

Chicken Stir-Fry

Reviewed: Dec. 10, 2010
This was just okay as written. The ginger was a little too strong. We like ginger but the flavors were not balanced. I thought even though the ginger was strong, it was rather bland. Next time, I will cut down on the corn starch because it took away from the soy sauce, making it bland. I will also add some crushed red pepper flakes and a touch of sugar as others mentioned. I think with minor adjustments, the ginger would not overpower the dish. Even better would be fresh ginger and garlic.
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4 users found this review helpful

Taco Seasoning I

Reviewed: Nov. 18, 2010
Better than seasoning packets! As another reviewer suggested, I added a little flour to the ground beef wtih 2/3 cup water and 3T of the spice mixture. I loved it but it was too spicy for my children. Since then, I've just reduced the amount of seasoning and the kids like it, too.
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2 users found this review helpful

Chili Seasoning Mix II

Reviewed: Nov. 18, 2010
I omitted the minced onion and garlic, only because I sauté fresh onion and garlic in my chili recipe. This was perfect.
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3 users found this review helpful

Autumn Squash Casserole

Reviewed: Oct. 23, 2010
This is a great side dish. The only thing I will do next time is to cut the apple pieces into smaller pieces. I sliced the apples pretty thin, but the slices were just big enough to make serving awkward.
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4 users found this review helpful

Pork Medallions

Reviewed: Oct. 23, 2010
We were not impressed at all. I was expecting something better with all of the wonderful reviews. The pork was very tender but very, very bland; even with all of the spices. Adding more flavor is something that can be worked with, but as the recipe is I would not make it again.
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Best Brownies

Reviewed: Oct. 5, 2010
Very quick and easy using basic pantry ingredients that result in a delicious brownie. What more could I ask for?! I made these brownies without the frosting, personal preference. They are really very good without it. I took the advice of other reviewers and mixed them by hand, just until moistened and they are not too cakey as others complained about. If you like really thick brownies, consider doubling the recipe still using an 8X8" pan. This is a great recipe for basic brownies that you can do so much with. Add caramels, nuts, marshmallows etc to suit your tastes.
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Baked Ziti III

Reviewed: Jul. 21, 2010
Fantastic! Following the advice of others, I tossed the sour cream with the noodles to keep them from drying out. When I was layering everything I was afraid that there was too much sauce and not enought meat but it all turned out great. I did the layers a little different: noodles/sour cream, sauce, cheeses, sauce, noodles/sour cream, sauce, cheese, sauce, and parmesan just to keep it from getting dry. You can get a good quality sliced mozzarella and provolone cheeses at the deli counter for less than you will pay in the refrigerator section.
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Apricot Chicken

Reviewed: Jun. 28, 2010
My family really enjoyed this. I did make some changes. I added 1 1/2 T of Apple Cider Vinegar, 1 T Honey, 1/2 t Crushed Red Pepper, and 1/3 C Pineappple Juice to the sauce to make more of a marinade. I marinated the chicken strips in the marinade for an hour. I drained off the marinade reserving it. I sauted the chicken until the sauce coating the chicken started to carmelize a little. In a saucepan, I cooked the reserved marinade to kill any bacteria and to thicken it so the extra sauce could used. I sauted the veggies (red, yellow, green bell pepper, and broccoli) in another skillet until crisp-tender. Tossed in some pineapple and cashews.
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4 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Nov. 23, 2009
The only change I made was to use butter instead of margarine. My family enjoyed them.
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3 users found this review helpful

Royal Icing III

Reviewed: Nov. 23, 2009
Great recipe!
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Vanilla Wafers II

Reviewed: Nov. 16, 2009
I don't think the name Vanilla Wafers is fitting. I was looking for a light snack cookie. These taste good (hence the 5 star rating) but not what I was expecting. These are sweeter and taste a little egg-y to me. My husband said they taste like Christmas Butter Cookies. I followed the ideas of other reviewers and piped these on to the cookie sheet right after mixing and it worked out really well.
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7 users found this review helpful

Sweet and Sour Chicken I

Reviewed: Nov. 8, 2009
We really enjoyed this! Instead of using self-rising flour, I used All-Purpose and added 1 tablespoon of baking powder and an extra teaspoon of salt as a substitute. This a lot of chicken so I didn't pour the sauce over all of it to keep it from getting mushy. The chicken re-heated well in a toaster convection oven (375 F) and added the sauce after re-heating. As for the sweet and sour sauce, it was mild, which I personally prefer. Mild in that you can taste the flavors. My husband prefers the stuff that is, in my opinion, overpowering and too sweet. The recipe calls for 2 drops of food coloring. I used the super concentrated stuff for cake decorating and it took several more drops and still only ended up a pretty pineapple gold. If you use the regular food coloring found in most supermarkets, it will take far more food coloring. I prefer not to use food dyes, but one reviewer mentioned that it was a grayish color- doesn't sounds appetizing!
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Beef Egg Rolls

Reviewed: Nov. 8, 2009
I've made this twice now but with chicken instead of beef, personal preference. I just diced up the chicken into a fine dice and sauted it as the reciped states. The first time I used fresh ginger, but it wasn't available the second time. It's good either way but I do prefer the fresh. Omitted the sherry. I also used a bag of shredded cabbage and a half of a bag of shredded carrots. The egg roll wrappers I purchased said to seal them, make a flour/water paste - equal parts. Use the paste on the seam. I didn't have any issues with them falling a part.
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Autumn Apple Salad

Reviewed: Nov. 1, 2009
This was enjoyed by all. I left out the celery. It didn't look very appetizing right out of the fridge so I gently stirred it and that helped some. A dollop of whipped cream in the center and a sprinkling of chopped walnuts and a few thin apple slices help presentation, too.
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4 users found this review helpful

Chocolate Teddy Bear Cookies

Reviewed: Apr. 25, 2009
These were really fun for my 5 year old to make. Easy, too, since the ingredient list is short. We didn't even have to chill the dough, it worked great right out of the mixer. We really enjoyed them!
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2 users found this review helpful

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