Amalie Hinson Recipe Reviews (Pg. 2) - Allrecipes.com (18329244)

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Amalie Hinson

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Easy Grilled Lemon Chicken

Reviewed: Jun. 13, 2010
This is an excellent basic recipe. I didn't have the ginger, so I left it out. I added two tsp. of brown sugar, and, as someone else suggested, I added a dash or two of garlic powder. I also just cut the liquid ingredients in half, because I didn't need a full recipe. The marinade could be made with pineapple juice and then the brown sugar might not be needed. Would be excellent to brush on skewered vegetables.
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5 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jan. 26, 2010
I made these with an added egg to the crust/crumble mixture. I needed them to hold together well as bars, so I added the egg. It worked great. I also used strawberry preserves. Next time I will add some white or reg. chocolate chips, if I'm using a very sweet fruit mixture. I think the strawberry would have benefitted from a dash of lemon juice. The raspberry probably has plenty of "tang." I will make these again, varying the filling.
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Crazy Cake

Reviewed: Apr. 8, 2009
This is good. I made half the recipe and baked it in a 9-in. pan. It should be baked about 30 minutes, even with the recipe cut in half. It could possibly be stellar if chocolate chips were added and/or coffee was used for part or all of the water. Better than a mix, and in a way easier!
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Wednesday Cookies

Reviewed: Mar. 12, 2009
I am hoping to give these a new identity as a cobbler crust. I baked about 18 of them and they are a disappointment. They're little sweet buttermilk biscuit-like things. Don't go there. It's a waste of time and ingredients!
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5 users found this review helpful

Autumn Muffins

Reviewed: Jan. 5, 2009
Some of the best muffins I've ever made. I didn't have nuts, so I left them out, but they would be good. I used about a cup of dried cranberries and 1/2 c. of chopped dates. I also subbed 1/2c. applesauce and 1/2C. canola oil for the butter. Absolutely awesome!!
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Banana Split Cookies

Reviewed: Oct. 11, 2008
After reading reviews, I decided to bake this batter in my mini-bundt pan. I left out the nuts and cloves, because I didn't have either one. These came out lovely. I sprinkled the tops with butterscotch chips before baking, so they have a butterscotch "crust" in the bottom when you invert the pan. I see this recipe as having great potential for my creative muse.
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5 users found this review helpful

Easy Baked Tilapia

Reviewed: Sep. 20, 2008
Not so great in my opinion. I think the fish would benefit from being baked in an open container. The water from the frozen veggies didn't help it at all.
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2 users found this review helpful

Blueberry Pie

Reviewed: Jul. 1, 2008
Made this as written except substituted a little less than half a cup of flour for the cornstarch. Consistency is excellent - not runny once it's cooled. I used the entire top crust and baked at about 375 for 45 minutes.
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1 user found this review helpful

Soft Sugar Cookies IV

Reviewed: May 21, 2008
I made these according to the recipe, but I did not roll the balls in sugar and I did not flatten them. I did refrigerate the dough for a bit, as my kitchen was warm. The balls were between ping pong ball and golf ball sized. I baked just until there was slight browning around the edges, about 10 minutes, but this could vary, as my dough was cold from the fridge. They are especially yummy when topped with a few chocolate chips and heated in the microwave 10 - 20 seconds. Scrumptious!
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Peanut Butter Kiss Cookies

Reviewed: May 8, 2008
I doubled the recipe, using 2/3 cup each white, confectioner's, and brown sugars. I rolled the unbaked balls of dough in some white sugar before baking. Baked until they just began to have little cracks in the surface. Absolutely perfect!
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1 user found this review helpful

Lower Fat Banana Bread II

Reviewed: Apr. 6, 2008
This is pretty darn good! I used 1/2 c. vanilla yogurt in place of the applesauce. I also cut the sugar to 1/2 C. as others have recommended and used 3/4 c. whole wheat flour, with the remainder being all purpose flour. Do not judge this recipe by its taste or texture straight out of the oven. It improves as it cools, and fooled several people today at church who would never have known it was low fat if I hadn't told them. I'd call it a winner!
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3 users found this review helpful

No Fail Pound Cake

Reviewed: Mar. 1, 2008
I have made a variant of this recipe and that is what my rating is based on. I apologize to anyone who prefers that we not rate/review recipes that we've tweaked, but this is too good not to share. Here's what I used: 1 white cake mix with pudding 1 c. flour 1/2c. butter 1/2c. margarine 1 c. sugar 5 eggs 8 oz. vanilla yogurt (not sugar free or fat free) 1/2c. milk NO WATER Mix these ingredients in the manner and order included in the recipe. This is absolutely exquisite. Hope it works well for you!
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14 users found this review helpful

Blueberry Crumb Pie

Reviewed: Jun. 26, 2007
I just baked this recipe, and it's excellent. I made a few minor changes: no lemon juice or zest (I didn't have either). I added 1 tbs. of water instead. I added 2 tbs. of cornstarch to the mixture of dry ingredients for the filling. I think the consistency will be fine, once it cools. Since I had no lemon juice, I added a pinch of salt to the filling. Next time I'll probably try adding a little lemon juice , if I have some. I used 2 pints of fresh berries, which amounted to about 4 and 1/2 cups. This filled a deep pie plate. This is definitely a keeper. Not only is it excellent, it's easy!
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106 users found this review helpful

S'more Brownies

Reviewed: Apr. 12, 2007
I doubt I'll try this one again. The toppings separated from the brownie, and the marshmallows were overcooked, even though I baked it at the right temp for the right time. I would suggest maybe baking the brownie part until it's almost done, then add the toppings and bake just to melt them. I think better results might be obtained by using a frosting to pour over the graham crackers and marshmallows, rocky-road style.
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Cherry Crumble

Reviewed: Feb. 23, 2007
I just tried this with great results. I made the following alterations: I used a refrigerated pie crust for the bottom crust in a 9inch pie plate. I used two cans of cherry filling (one lite and one no sugar). For the crumble, I used whole wheat pastry flour and put all of it on top of the cherries. Baked for about the recommended amount of time. It's very good!
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25 users found this review helpful

Country Quiche

Reviewed: Apr. 13, 2006
I doubled this recipe and put it in 2 deep dish pie shells that I baked for about 8 minutes at 400 degrees, although I think regular depth would work too. I used 2 cups of cheddar cheese for the double recipe, and about 8 oz. of chopped brocolli. I also used onion powder instead of onion, because I was low on time. With the brocolli, 4 pieces of bacon was plenty per quiche. Unless you really like the herbs, they were not necessary. It's a good basic recipe that I will use again.
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146 users found this review helpful

Linda's Monster Cookies

Reviewed: Apr. 8, 2006
This is really a 4.5 star recipe for me. I have made these twice. Both times I halved the recipe and substituted peanut butter for the margarine. The first time I added some extra m and m's, but it was hard to get them all worked into the dough. I had some left at the bottom of the bowl. The dough is very thick. I "worked-in" my candies and chips this second time. I also used white choc. chips this time, but prefer the regular semi-sweet, maybe because they go better with peanut butter. Definitely take these out before they brown if you like chewy cookies. I shaped my cookies to be slightly larger than golf balls, and gently pressed them down. I get about 30 out of half the recipe making them this size.
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3 users found this review helpful

Blueberry Cream Cheese Pound Cake I

Reviewed: Jul. 4, 2005
I found this recipe to be quite satisfying. The cake did not rise very much, but that may be due to the fact that I used a "pudding-in-the-mix" golden vanilla cake mix. I used the amount of blueberries called for, and I dusted them in two tablespoons of flour before folding into the batter. They were beautifully suspended in the cake. I believe the cream cheese masked the cake mix taste, and I found the texture of the cake to be much like that of a scratch-made pound cake! I agree that some combination of increased baking temp and time are necessary. Next time I will try it starting at 350degrees. Enjoy!
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2 users found this review helpful

Nostalgic Apple Pie

Reviewed: Mar. 7, 2005
OK, I give this three stars with a couple of reservations. I've only tried it once, but here are my comments: I detected a slight to moderate aftertaste that was more evident when the pie was hot. I recommend that you make sure your splenda mixture is very well distributed, I think this will help with the aftertaste. Also, the addition of a bit of lemon juice and/or a small amount of butter under the top crust might help. I would add 2-4 tablespoons of apple juice or water if the apples are not very juicy. If all else fails, I was able to mask the aftertaste with vanilla ice cream :)
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6 users found this review helpful

Banana Muffins II

Reviewed: Mar. 5, 2005
I don't know what all the fuss is about. I thought these were mediocre at best. Too sweet for me (and I'm a sugar addict!) They didn't hold together well as I removed them from the pan. Next time will try the lighter banana muffin recipe at this site.
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0 users found this review helpful

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