Amy C Recipe Reviews (Pg. 1) - Allrecipes.com (18213770)

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Amy C

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Barbecued Shrimp

Reviewed: Aug. 1, 2007
Excellent recipe! I used frozen shrimp that had the shell on, but had been deveined. The only changes I plan on making the next time I make it is to add more hot sauce for some kick.
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17 users found this review helpful

Pickled Asparagus II

Reviewed: Jun. 30, 2007
I boiled the asparagus for a minute before putting it in the jar. I wanted the asparagus to be somewhat soft. I thought it tasted a bit too much like Old Bay. I would definitely cut back on that. I don't know if I will make it again, but it was good.
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14 users found this review helpful

Quick Sesame Green Beans

Reviewed: Nov. 10, 2006
I'm not big on fresh green beans, but if they are served like this, I'll eat them any time. These were fantastic. Just enough flavoring. I fed this to my 2 year old niece and she ate it up like candy. She even asked for seconds. I did cut back on the red pepper flakes for her sake, but I will definitely be making this again.
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4 users found this review helpful

Chicken Pesto a la Lisa

Reviewed: Nov. 28, 2005
I have made this recipe about 5 times so far & have always received rave reviews on it. It's a simple dish to make but tastes complex.
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4 users found this review helpful

Winter Blossom's Often Requested Ham Salad

Reviewed: Aug. 17, 2011
Made it almost exactly as written. I'm not a huge fan of raw onion taste & have never used dried onion so I cut back on the amount used. Made it around noon for dinner that night. I found it to be a bit salty but served it on Hawaiian bread and it helped to balance it out.
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3 users found this review helpful

Pina Colada Cake III

Reviewed: Jul. 4, 2007
This got rave reviews from everyone at the picnic I made this for. I substituted pineapple cake mix and coconut cream pudding as previous reviewers suggested. I also used coconut rum as well. This was a delicious cake & I can't wait to make it again.
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3 users found this review helpful

Bulgogi (Korean Barbecued Beef)

Reviewed: Jun. 26, 2007
My husband and I both loved the flavor of the dish, although it wasn't really like any other bulgogi dish we've had. I did broil it as suggested so next time I plan on using the grill to see if that's the difference. I used flank steak and tripled the marinade (I had 1.5 lbs of meat). I added rice vinegar and some ground red pepper for a kick.
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3 users found this review helpful

Blender Hollandaise Sauce

Reviewed: May 15, 2007
Followed the recipe exactly and it was delicious. This is so much easier than making hollandaise in a double boiler.
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3 users found this review helpful

Jim Kaczmarek's Chili

Reviewed: Jan. 14, 2012
I really wished I had read the reviews before making this. It had way too much salt; even the salt loving husband said so. I used no salt added tomato sauce and that didn't help cut the salt factor at all. I think this would definitely be an amazing recipe if the TBSP of salt was omitted. I will make it again and maybe add a can of Rotel to kick it up a little.
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2 users found this review helpful

Chicken Caesar Pasta

Reviewed: Jul. 27, 2007
Very good. I was a little hesitant at first to add the lettuce, but it was a nice touch. I chilled my pasta before serving. The only other change I made was the manner of cooking the chicken. I poached the chicken in chicken broth and Garlic & Herb Mrs. Dash. Overall, this was an excellent recipe that will become a regular in the meal rotation.
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2 users found this review helpful

Reuben Dip

Reviewed: Jul. 3, 2007
I served this open-face on pumpernickle and it was a huge hit with my husband who doesn't care for kraut. I used half the cheese called for and a little more meat. It came came out delicious. I will definitely be making this again.
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2 users found this review helpful

Mom's Coleslaw

Reviewed: Jun. 29, 2007
Mine came out very soupy as well. It looked like the perfect amount of dressing until I opened the container the next day. It was also a little too sweet for my tast. Overall, this is a great base to start with and make minor adjustments to.
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2 users found this review helpful

Greek Orzo Salad

Reviewed: May 15, 2007
I too found that there was not much flavor. Next time, I will probably add some Greek dressing as recommended by other reviewers.
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2 users found this review helpful

Chicken and Bacon Shish Kabobs

Reviewed: May 7, 2007
This recipe got rave reviews from everyone at the dinner party. The chicken had great flavor and I loved the grilled pineapple. I even used the leftover chicken in a salad the next day and it was fantastic there too.
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2 users found this review helpful

Beefy Baked Ravioli

Reviewed: Apr. 19, 2007
Ease wise, this dish is great. I used ground chicken sausage instead of the ground beef for a different flavor and it came out fantastic in that respect. The problem I had was with the ravioli being half cooked. Next time, I'll probably cook the ravioli half way before I layer the ingredients.
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2 users found this review helpful

Greek-Style Rib Eye Steaks

Reviewed: Mar. 6, 2007
I'm always leary of pan-fried steaks, but this sounded like a recipe worth trying. The flavors were great! The only changes I made were brushing the steaks lightly with olive oil before putting on the seasoning, letting the seasoned steaks sit about 30 minutes and adding some chopped sun dried tomatoes along with the feta and black olives. I will definitely make these again.
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2 users found this review helpful

Pupu Balls

Reviewed: Oct. 29, 2006
My husband and I both found this dish to be on the salty side. Since he loves salt, I couldn't believe he said it was too salty. We spent most of the meal trying to figure out how to cut the saltiness in half. Other than that, we had no complaints and would make it again.
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2 users found this review helpful

Bierock Casserole

Reviewed: May 15, 2007
Not much flavor. I love the ease of the recipe and the main ingredients though. I will probably make this again with some modifications to add some flavor.
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1 user found this review helpful

Hot Spinach and Artichoke Dip

Reviewed: Mar. 13, 2007
The only change that I have made is in the amount of garlic and herb spread. I typically add about 8 oz. Regardless, this dip is always gone before the end of the party and I always wish I had made more.
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1 user found this review helpful

 
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