AMOMMEE Recipe Reviews (Pg. 1) - Allrecipes.com (18386875)

cook's profile

AMOMMEE

Reviews

Photos

Menus

 
View All Reviews Learn more

Baklava

Reviewed: Feb. 4, 2012
I ALWAYS get a bunch of compliments whenever I make this, especially from one man in our church who is from Greece! It's not difficult, just a bit time consuming. Everyone should make a homemade baklava at least once in a lifetime! I don't change anything and it comes out as delicious as any I've ever had from a bakery. OH, one thing...you can now buy phyllo sheets that are precut for a 9"x13" pan. Definitely use them!!
Was this review helpful? [ YES ]
7 users found this review helpful

Swedish Christmas Glogg

Reviewed: Nov. 28, 2011
This recipe, along with the addition of cardemom, is almost identical to the one my great aunt made every Christmas. It was her Swedish mother's recipe and made the house smell so good!! (She even had a special white enamel pot for it!) Hint: tie the cinnamon sticks, whole cloves and cardemom in cheesecloth. Remove before serving and you won't get them into the cups.
Was this review helpful? [ YES ]
10 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Oct. 19, 2010
Not a bad recipe, but does need some added seasoning. I use a little garlic powder, leaf thyme and a little white wine instead of water. Also, big improvement: instead of canned biscuits, I use Bisquik (the dumpling recipe is on the side of the box.) Bisquik dumplings are far better than canned biscuits and easy to make---only one extra step. Dumplings are light and fluffy and don't absorb all the gravy. YUM!!
Was this review helpful? [ YES ]
5 users found this review helpful

Roasted Vegetable Medley

Reviewed: Oct. 17, 2009
I landed on this recipe (out of many!) because I was looking more for cooking times rather than seasonings. This one works, because it recognizes that some vegs (like asparagus) don't have to cook as long as others (like carrots.) To me, no roasted veg dish is complete w/o potatoes--they just grab onto all the other veg flavors. I like to use the baby redskins and cut them in half. Also (and this came as a surprise to me), roasted Brussels sprouts are a must!! Not a big fan of rosemary, so I use a heaping tablespoon of dried herbes de provence. Make sure all are well coated with olive oil, or they will steam rather than roast. And one more thing--a few splashes of balsamic vinegar into the mix about 10 minutes before the end of the cooking time finishes it perfectly. YUM! A perfect meatless meal!!
Was this review helpful? [ YES ]
15 users found this review helpful

Pumpkin Roll II

Reviewed: Oct. 17, 2009
I thought this cake was just average. It has good texture, handles well rolling up, but cake flavor was just OK. Didn't have much of a pumpkin taste, couldn't even taste (or smell) the cinnamon. Might try again using pumpkin pie spice, but I'm not hopeful. Something is missing.
Was this review helpful? [ YES ]
3 users found this review helpful

Crab Quiche I

Reviewed: Jul. 7, 2009
I have been searching FOREVER for the perfect crab quiche recipe. This one gets 4 stars "as is" but 5 stars with modifications. (I read ALL of the 282 reviews!) So (1) decide if the crab is the focal point or just an ingredient. If the focus, you must use 2 cans of lump crab. If it's just an ingredient, 1 can of claw meat is OK. I used the 2 cans of lump. (2) I don't care for melted Swiss cheese (too tangy) & cheddar in a quiche can get oily when it melts, but I do like its flavor. So---I used 1 cup of fine shred cheddar and 1 cup of crumbled goat cheese, which presented a really good texture & flavor. (3) For sub-flavors without detracting from the crab: I VERY THINLY sliced about a dozen small button mushrooms, shredded 1/2 of a medium yellow onion, and saute'd them together in a tblspn each of olive oil & butter, seasoned with a little celery salt. Added about 1 1/2 cups baby spinach to the saute and cooked down . Layered into the pie crust in order: crab, mushroom mixture, cheeses. (4) Combined 4 eggs in a blender with 1 cup of half & half, dash of salt, cayenne & dry mustard. Pour over & baked 45 minutes at 350. Result: Perfect quiche where the CRAB is the star!!!
Was this review helpful? [ YES ]
11 users found this review helpful

Balsamic Bruschetta

Reviewed: Jul. 2, 2009
I've been looking for a good bruschetta recipe and liked the idea of using the balsamic vinegar. YUM! I added a little chopped red onion as suggested in reviews. My one suggestion: rub the bread slices with a bruised garlic clove before toasting for a slight extra layer of flavor. Garlic brings out the true flavor of the tomato which might otherwise be diminished by the balsmic sweetness.
Was this review helpful? [ YES ]
4 users found this review helpful

Spinach Phyllo Cups

Reviewed: Jul. 2, 2009
A little bland as is....Add extra garlic and parm cheese as many have suggested OR try my really easy version: I buy 2 packages Stauffers Spinach Souffle. Let them defrost, add garlic salt for some zing and spoon into the phyllo cups. Bake about 12-15 minutes at 375. EASY, VERY TASTY, and CHEAPER!
Was this review helpful? [ YES ]
4 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: May 13, 2009
I have to admit I was surprised at how absolutely DELICIOUS this is! Thought it would be too cake-y, but no---turned out to be a perfect side dish. I make the double recipe in a 9"x13" pan, with the addition of about 1 Tbl sugar. (Why bother with the smaller size when everyone LOVES IT???) Another plus: I make it in a glass baking dish the day before I'm serving it. Flavors meld overnight and it reheats perfectly in the microwave. Leftovers (on the rare day there are any!) also re-heat great in the microwave. It's terrific with baked ham, pork chops, turkey, chicken, roast beef.....actually, it outshines the main dish! Kids & adults love it....There is absolutely NOTHING negative to say about this dish....well, OK, a little calorie rich, but when something is sooooo good, who cares? It's one of those rare dishes that is worth the calorie splurge! Just take that fork and enjoy!
Was this review helpful? [ YES ]
4 users found this review helpful

Cheese Ring

Reviewed: Apr. 18, 2009
This is excellent. We used grape jelly (had it on hand) but otherwise followed the recipe. Some people wouldn't even try the cheese & jelly combination. Well, more for us!! It is great!
Was this review helpful? [ YES ]
2 users found this review helpful

Tiramisu Toffee Dessert

Reviewed: Apr. 2, 2009
I like this dessert a lot, but do make a couple of very minor changes. (1) I use the larger (16 oz) frozen pound cake and cut into 12 slices, which fits perfectly in a 9" x 13" dish. (2) I use only 1 cup of heavy cream, which makes a heavier textured filling (using the 2 cups is why so many reviewers had to whip it up separately & then add to the cream cheese mixture). The two cup amount of cream just drowns the cake in "filling"; the one-cup amount gives it a nice custard-like layer. (3) I get a couple of Heath bars and chop them up for the topping. I found that when we use the toffee chips (like "Skor"), they do not stay crunchy for very long. It may not be a true traditional tiramisu, but it is VERY tasty, very easy, and very different from the usual desserts!
Was this review helpful? [ YES ]
50 users found this review helpful

English Muffins

Reviewed: Mar. 27, 2009
The first time I made them, they were just awful. Since I often bake with yeast, I should have been more careful: 6 cups of flour is WAY too much! They were like hockey pucks. Made a second batch using 4 cups of flour. Significantly better in texture; I even had a few nooks & crannies! Took some reviewer's advice and let them rise right on the griddle, rather than lose the second rising by moving them. They taste OK, but I'm probably not going to make them again. The flavor is bland, a bit yeast-y, and the texture too bread-y. The dough might make a nice dinner roll but it's not a great English muffin.
Was this review helpful? [ YES ]
6 users found this review helpful

Chocolate Toffee Crunchies

Reviewed: Dec. 26, 2008
I have been looking for a good chocolate toffee recipe for years and finally found one that is worth repeating. Made these as part of the 2008 Christmas cookie repertoire and all I can say is WOW!!! These just melt in your mouth! Just the right crunchiness, just the right amount of chocolate, just right pecans...I followed some readers' suggestions to double the base crust, and I agree that this was a good idea. Also, someone suggested pre-scoring the chocolate (before cutting) while it was still soft; also a good idea. Will someone please tell me how to get bar cookies---ANY bar cookies---to come out the same size? I am all over the place with this, even when I use a ruler when cutting!
Was this review helpful? [ YES ]
10 users found this review helpful

Vegetable Cheese Strudel

Reviewed: Dec. 26, 2008
We had this as part of our Christmas Eve dinner this year. The flavor was exceptional! (Use the red pepper; I think green would take it in a different direction that would not be as good.) My only complaint: leftovers don't re-heat too well, so serve as a main dish (rather than as a side dish) where it will be finished.
Was this review helpful? [ YES ]
9 users found this review helpful

Ricotta Cookies III

Reviewed: Aug. 25, 2008
Five stars to the cookie, two to the icing. To the person who asked for a better icing recipe, I have one that I use on ALL cookies. To the 4 cups of conf sugar, add 2 heaping Tbl. of "Just Whites", a powdered egg white that you can find in the baking aisle of your supermarket. Add enough lemon juice (not extract) to make a thick paint-like consistency (not icing thick!) Dip each cookie in the mixture and allow to dry, about 1/2 hour. Icing will harden in a thin glaze. You can also use water or milk instead of lemon juice, as well as food coloring or other flavoring. When decorating sugar cookies that are cut w/cookie cutters, you can apply this icing more precisely with a small paint brush. (If you're going to further decorate with sugar or sprinkles, do it before it dries.) When they harden, you can stack them without the icing smearing all over. Enjoy!!
Was this review helpful? [ YES ]
33 users found this review helpful

Chocolate Eclair Cake

Reviewed: Aug. 7, 2008
This has been a family staple for many years! It's what we call a triple threat: easy, delicious, and family friendly. Use canned chocolate icing, nuke if briefly, and spread a thin layer on top. Made from ingredients most of us have on hand already. It's one of VERY FEW desserts I've ever made that both kids & adults love!!
Was this review helpful? [ YES ]
3 users found this review helpful

Mahogany Chicken Wings

Reviewed: Jul. 19, 2008
For a change of pace, I was looking for a wing recipe as far away from hot Buffalo-style wings as possible and found this. YUM!! I love the predominant molasses flavor and the way it blends so nicely with the ginger and the garlic (might add a little extra garlic next time.) Marinated about 4 hours, which was just right. Also, I recommend using a low-sided baking dish (I lined my jelly roll pan with heavy duty foil) for even crisp-ness and browning. Can't wait to make these again. VERY good; will use this often!
Was this review helpful? [ YES ]
6 users found this review helpful

Disappearing Fruit Dip

Reviewed: Jul. 19, 2008
Looking through this site for a fruit dip recipe, I decided on this one because I like lime flavor. Easy to make, texture was good, my guests all liked it! After I made it (according to the recipe), I added extra (doubled) lime juice and grated rind. Gave it 4 stars "as is," but bump it up to 5 stars with the extra lime. Also, I think the addition of a little green food coloring finishes it nicely, lets the person know it's LIME!
Was this review helpful? [ YES ]
7 users found this review helpful

Chocolate Wafer Ice Cream Sandwiches

Reviewed: Jun. 13, 2008
I've made these before and find taste tasty but messy, both to make and to eat. I use these thin, flat chocolate wafers, and spread with home made whipped cream (whip a pint of heavy cream with 1/4 cup sugar and 1 tsp vanilla until very stiff.) Then, spread a little on an oblong plate; spread some of the whipped cream on each cookie and (after you have a few together) stand VERTICALLY on the plate. After the whole box of cookies is done, frost the entire "log" with the remaining whipped cream. Cover and refrigerate several hours. After a couple of hours in the 'fridge, the crisp cookies will absorb moisture from the whipped cream and become cake-like. Slice the "log" on the diagonal for a REALLY tasty chocolate/cream dessert. I find this less messy but just as good as the ice cream version!
Was this review helpful? [ YES ]
16 users found this review helpful

Pizza Dough I

Reviewed: Apr. 12, 2008
Sorry...this was just awful. I bake with yeast a lot and have never really trusted the recipes where you don't dissolve the dry yeast first. This just proved my instinct. It was rubbery, tasteless, didn't rise even during the cooking time. Nope, won't use this again!
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 53) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Super Bowl Feast
Super Bowl Feast

Chili, brats, and more to feed your hungry football fans.

Sweet Touchdown Treats
Sweet Touchdown Treats

Cheer on your team with a little something sweet.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States