PRINCESS AMY Recipe Reviews (Pg. 1) - Allrecipes.com (1823655)

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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Mar. 29, 2006
I make these all the time. I've made some modifications to make them healthier (sub applesauce for some of butter, whole wheat pastry flour, less sugar, less jam filling), and my kids love them. If you make a double batch and substitute an egg for 1/4 cup of the butter, they don't crumble as much. I melt the butter and just stir it in.
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633 users found this review helpful

Apple Oatmeal Bars

Reviewed: Dec. 19, 2005
Great recipe! I used about half the amount of brown sugar, and I substituted unsweetened applesauce for half of the butter. I also melted the butter and stirred it in rather than cutting it in. Mine turn out like bars as long as I let them cool completely before cutting.
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33 users found this review helpful

Ham and Cheese Picnic Bread

Reviewed: Sep. 10, 2000
I love this recipe!!! It turns out great every time, and I make it when I have a party or luncheon to go to. I like to just use meat and cheese, and I vary the kinds I use. Lunchmeat from the deli cut in strips works great.
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22 users found this review helpful

Southern Living magazine's Cinnamon Rolls

Reviewed: Jul. 18, 2001
This is a great recipe. It tastes really good, and it's a little healthier than regular cinnamon rolls.
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13 users found this review helpful

Applesauce Wheat Blueberry Muffins

Reviewed: Jan. 10, 2011
Very good recipe. We have egg and milk allergies in my family, and this recipe easily accommodates us because it's eggless and uses oil rather than butter. I used apple juice in place of the milk. I did add about 1/2 cup sugar because my goal wasn't necessarily a really healthy muffin, but I may try to taper that down next time and see how low I can get it. I also used all fresh ground whole wheat flour because that was what I had on hand. My kids loved these muffins. My older ones remember blueberry muffins from the days before their egg-allergic little brother was born, and they're really glad I finally found a good recipe.
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4 users found this review helpful

Spinach and Mushroom Salad

Reviewed: Jan. 16, 2010
I love this recipe. It reminds me of the mushroom salad at The Melting Pot. The dressing is really good, so I make more. I also like to use 1 tsp honey instead of the sugar, but otherwise I make it as the recipe suggests.
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4 users found this review helpful

Pineapple Orange Sorbet

Reviewed: May 27, 2010
Very good. I made it without any of the orange zest, and we all enjoyed it, including my 3 year old who was recently diagnosed with a milk allergy and who wanted "ice cream" on his birthday. Next time I think I'll just use sparkling water instead of the simple syrup. Made in an ice cream maker, this is a really simple recipe.
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3 users found this review helpful

Stuffed Zucchini

Reviewed: Mar. 29, 2006
Very good. I browned the meat first, and I used all beef since we don't eat sausage. I added fennel seeds, though, so it tasted like it had sausage. I also added some basil, garlic, and other seasonings. Will definitely make it often when I have a lot of zucchini.
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3 users found this review helpful

Caramelized Pork Slices

Reviewed: Apr. 26, 2011
This is a family favorite. I use boneless, skinless chicken thighs cut into 1 inch cubes, but otherwise I follow the recipe. For my family of 7, I have to use 10 chicken thighs, and we don't have any leftover. Even my kids who I normally have to remind to eat their meat ask for seconds. To double the recipe, I do brown the meat in two separate batches. After they're both browned, I combine them and mix them with a double batch of the sauce.
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Grandmother's Buttermilk Cornbread

Reviewed: Feb. 14, 2008
Yum! I made mine into muffins (made 12 muffins and baked approx. 25 minutes). I'll make this my standard cornbread recipe. I love that I can melt the butter rather than creaming it in the mixer. I don't have to remember to set the butter out ahead of time, and I don't have to wash the mixer.
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2 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: Dec. 28, 2007
We love this recipe! I used to make it several years ago after finding it in a magazine, but then I lost it. I figured I'd find something similar on this site and was happy that I found the exact same recipe. I frequently change the seasonings and other add-ins up to change the flavors and use this instead of the ubiquitous noodles and sauce packets that many people buy at the grocery store.
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2 users found this review helpful

Honey Wheat Sandwich Rolls

Reviewed: May 8, 2006
Perfect! These were light and delicious. I substituted the egg with an additional 1/4 cup milk because one of my children has an egg allergy. That might have made them a little lighter than if I'd made them with the egg. We'll definitely make these again. I'll probably try using more whole wheat flour next time.
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2 users found this review helpful

Chocolate Cornstarch Pudding

Reviewed: Apr. 19, 2011
Great, easy recipe. We have people with a milk allergy in my family, so I substituted homemade coconut milk (just shredded coconut plus water in the blender for a few minutes) for the milk and coconut oil for the butter. It had a little bit of a coconut flavor that played nicely against the chocolate. I think I will use a little less cornstarch next time. Only use the amount in the recipe if you're going to put the pudding into the serving dishes while still warm. Once the pudding cools with this much cornstarch in it, it gels and won't spread at all when you spoon it into a bowl.
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1 user found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Jan. 29, 2010
This was good and easy. It's definitely a recipe to keep on hand for days when I need to throw something together quickly. I used chicken broth instead of water plus put salt, pepper, and oregano on the pork for extra flavor. I also put carrots on the bottom of the crock pot. They were really yummy, and I think that the pork cooks better when it's not submerged in liquid.
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1 user found this review helpful

Asian Orange Chicken

Reviewed: Mar. 4, 2009
Very good. I use marmalade insead of the orange zest, and I serve it over oven-fried chicken breasts, but it's very good. I've also used the sauce stirred into a casserole made with brown basmatti rice, shredded chicken, and steamed broccoli for a pot luck, and that turned out very well.
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1 user found this review helpful

Sweet Corn Cake

Reviewed: Feb. 23, 2009
Yum! I'd call this spoonbread, but it's very good no matter what you call it. I used flour instead of the masa, didn't process the corn, and I used half sour cream, half milk for the cream.
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1 user found this review helpful

Pretzel Fruit Pizza

Reviewed: Feb. 22, 2009
Very good. I think that I may have preferred a graham cracker crust, but I'm not a huge fan of salty things. You definitely need to use something with electricity to crush the pretzels. I tried to get it done by giving my boys bags of pretzels and rolling pins to crush them, but it didn't work well at all. I used a mini chopper instead.
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Cream Cheese Mints

Reviewed: Dec. 21, 2007
Yummy! I made them exactly as the recipe called for, and they were perfect.
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1 user found this review helpful

Chicken Florentine Casserole

Reviewed: Jan. 29, 2010
This was very good. I made a few changes due to allergies and just using what I had on hand but basically maintained the basics of the recipe. The biggest change I made was to bake the chicken raw in the sauce. I also used whole milk instead of half and half.
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Cheeseburger Soup I

Reviewed: Jan. 17, 2010
I love this recipe. I tried it for the first time just a few months ago, and it's already become a family favorite. The only thing I do differently is stirring the sour cream in after the soup is ladled into the bowls. It helps the soup to cool off faster, and I can reheat the leftovers to boiling without worrying about it.
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Displaying results 1-20 (of 24) reviews
 
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