Amy Wilson Walworth Recipe Reviews (Pg. 1) - Allrecipes.com (18390192)

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Amy Wilson Walworth

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Cha Cha's White Chicken Chili

Reviewed: Aug. 25, 2011
I'm only giving 4 stars because I didn't follow the recipe exactly. I skipped the jalapenos and halved the cayenne, per others suggestions, because I knew it would be too spicy for my 2 little boys. I did puree one can of white beans to create a thicker consistency but it still came out more like a hearty soup rather than a chili. No worries -- still VERY tasty! I sauteed the onions and garlic in some olive oil and added to the chicken broth in my crock pot. Added the white bean puree, then blended in a bag of frozen corn and all my spices (garlic powder, onion powder, white pepper, cumin, cayenne, and about 3 T of dried cilantro)... I then sauteed my chicken in olive oil and a blended garlic herb spice, until it was just browned & added to the mix. Let that cook on high for about 2-1/2 hours in the crock pot and served with shredded col-jack cheese, sour cream, sliced jalapenos and chopped green onions. Also used the buttery cornbread recipe from this site. DEFINITELY going into the dinner rotation. Can't wait to make this again once it gets colder! Big hit with the family -- even my 2 yr old!
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Ham and Cheese Bowties

Reviewed: Jul. 27, 2011
This is a family favorite. SO easy and SO delicious! I usually use sharp cheddar because I always have it on hand -- same with the cubed ham. The only addition I've made is I brown panko bread crumbs & some parmesan cheese together until they are golden brown & sprinkle over the top before putting into the oven. My 4-yr-old calls them "crispy crumbs" and that's the only way he'll eat mac & cheese. This is truly a comfort food recipe. Thank you so much!
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Sunday Morning Lemon Poppy Seed Pancakes

Reviewed: Jun. 20, 2011
These pancakes are so delicious!! I made them for my hubs for Father's Day and he & my two boys scarfed them all up. I doubled the recipe and after reading some reviews on lack of lemon flavor, added some pure lemon extract (1 tsp). I think they tasted wonderful. Served them sprinkled with powdered sugar & fresh strawberries. Really nice flavor combination and a recipe that will become a regular in breakfast rotation!
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4 users found this review helpful

Too Much Chocolate Cake

Reviewed: Jun. 20, 2011
Delicious, super easy & a major crowd pleaser! The only thing I did different was use mini chocolate chips instead of regular. I think they work better in a cake. I will definitely use this recipe again and can't wait to experiment with different flavor combinations per some of the reviews I was reading. Thank you for a great go-to recipe!
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8 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Jun. 17, 2011
What a quick & easy recipe! Followed to the letter, even though I was a little skeptical about not marinating beforehand. This made enough for 3 super large chicken breasts to baste throughout the grilling process & then to add on top afterwards. The chicken was so moist and juicy. Full of flavor! I served with fried potatoes & fresh corn. Great, quick summer meal.
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No-Guilt Zesty Ranch Dip

Reviewed: Jun. 6, 2011
This is really tasty! I left out the thyme & basil due to personal preference but I really liked the dip overall. I used it as a dip for the oven fresh potato wedges on this site & it tasted awesome. It's very addictive and would be fantastic with any kind of raw veggie. The next time I make it, I may leave out the bacon bits just to see the difference. Bacon is such a strong flavor and after this sat awhile, the bacon flavor becomes very obvious. You can certainly play this recipe up or down according to your own personal preference. Thanks!
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Exquisite Pizza Sauce

Reviewed: May 20, 2011
Best pizza sauce EVER. The only difference I've made is omitting the anchovy paste since I don't have any & always forget to buy it. Other than that, it is my standard sauce recipe & every Friday is pizza night at our house. The money I save using this vs. store-bought sauce alone is worth 5 stars!!
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1 user found this review helpful

Easy Granola Bars

Reviewed: May 13, 2011
This is exactly the type of granola bar recipe I have been searching for! I followed the recipe but added a few more ingredients -- 1/2 c. wheat germ, 1/4 c. flaxseed, 1/2 c sunflower seeds, 1 c Craisins, 1/2 c raisins, 1/2 c shredded coconut and a 1/2 c mini chocolate chips... my boys LOVED them. This will definitely be my go-to recipe from now on. SO happy about the money I will be saving, not to mention knowing exactly what I'm feeding my kids! Thanks!
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Playgroup Granola Bars

Reviewed: May 8, 2011
I am in search of a granola bar with a chewier texture. However, with that said, this recipe is good. I subbed the raisins for Craisins since that's what I had, reduced the brown sugar to 1/2 cup and added about 3/4 cup of chocolate chips (next time I'll use the minis). Plus, at the last minute I decided to add 2 heaping spoonfuls of peanut butter just for a little something else. Altogether tasty and the true test comes tomorrow from my two little boys! I will most likely use this again and continue to tweak it to my own liking but good nonetheless! Thanks!
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Easy OREO Truffles

Reviewed: Dec. 21, 2010
Awesome taste and relatively easy to do. I made them into balls & then refrigerated overnight. In addition to this recipe, and after reading a few others ideas, I made a separate batch with Nutter Butters. Same base recipe but I also added 2 giant heaping spoonfuls of peanut butter, then after dipping I topped with crushed peanuts. They look amazing -- like something you would buy in a upscale candy store. One thing to note: these candies are incredibly rich!
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5 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Oct. 7, 2010
This recipe is quite tasty and makes A LOT... I am currently at 6 dozen decent sized cookies & still have enough dough for about 2 dozen more. I baked them for exactly 10 minutes on parchment paper. They came out very light in color (could be that I used light brown sugar) so I wasn't sure if they were completely done -- but as I took them off the cookie sheet, I noticed that they were a perfect golden color on the bottom. I don't think they are "chewy" necessarily (despite all the butter & peanut butter!), but they definitely have a velvety texture. PB cookies are my hubs favorite so the true test won't be until he comes home tonight!
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Best Chocolate Chip Cookies

Reviewed: Aug. 8, 2010
Well this one is definitely a keeper in my book! WOW. I did change a few things per some other reviews: I cut the white sugar to a 1/2 c. and increased the brown sugar to 1-1/2 c. I also increased the vanilla to a full tablespoon. Instead of iodized salt, I used kosher salt (and I really think there is a difference there!)... I also beat both the eggs together before incorporating & didn't dissolve the baking soda in hot water, rather just added the 2 tsps of hot water to the wet ingredients & baking soda to the dry. I used the full 3 cups of flour but ran out of white & ended up using about 3/4 c whole wheat flour -- couldn't tell a difference. I baked in a 325 degree oven for 15 minutes then let the cookies sit for about 2 minutes before taking them off the tray. I got 3 dozen big cookies. While they aren't incredibly high or thick cookies, they are incredibly chewy and delicious. I personally think they are the best I've ever had. I will use this as my go-to recipe from now on. Thanks so much!
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Szechwan Shrimp

Reviewed: Apr. 5, 2010
Overall, a great recipe and really tasty. I tripled the sauce, which I won't do again... waaaay more than I needed. I thought the ketchup flavor was considerably noticeable which I am going to try to finesse when I make this again... maybe substitute chile sauce. In any case - I thought it was really tasty and much healthier than ordering takeout. I served it with steamed brown rice and broccoli pan steamed with minced garlic and a bit of sesame oil. Delish!
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Mexican Rice II

Reviewed: Mar. 30, 2010
Let me preface this review with this: I normally buy the Knorr/Lipton taco rice for taco night or when I make other Mexican-style food. However, in efforts to save money, I decided to give making my own rice a shot. While preparing my taco meat, I typed Mexican rice into the search engine and VOILA, up came this one. With so many reviews & high star rating, I knew it couldn't be bad. I was VERY pleased with the outcome. The rice browned nicely in the oil, although I may try olive oil next time since it's a bit more healthy. I only had tomato paste, so I added some water to make it saucy. No chicken broth, so I dissolved 2 bouillon cubes... along with the cumin, I threw in a few dashes of cayenne pepper. Instead of garlic salt I added liberal amounts of garlic powder (probably 1/2-1 tablespoon). I followed everything else as written - delicious! Quick & easy and the best part is: I know exactly what's in it. No high sodium, no preservatives. I will never buy ready-made again. Thank you!! :)
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Chicken Wing Dip

Reviewed: Dec. 31, 2008
Always a crowd pleaser! I used 3 boneless chicken breasts, boiled & shredded. The best tasting bleu cheese I've come across is Marzetti's "Ultimate Bleu Cheese" (their Bistro Bleu Cheese is also really good) dressing which is fantastic. I cut the cream cheese to 1-1/2 blocks & used a full cup of Frank's Red Hot. I am originally from Buffalo, and agree 100% with other Buffalo reviewers - if you are aiming for a true hot wing taste - you MUST use bleu cheese over ranch! I did not mix shredded cheese into the dip itself, but rather just put it all on top. I'm taking it to a NY's Eve party tonight & will serve with Tostitos Scoops - I have found they are best for holding all that chicken! :)
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Chicken Breasts with Herb Basting Sauce

Reviewed: Mar. 27, 2008
Delicious! My husband wanted a lighter dinner tonight & this hit the spot. Perfectly moist & juicy - and throwing it together couldn't have been easier. Thanks!
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Awesome Slow Cooker Pot Roast

Reviewed: Mar. 20, 2008
This is indeed awesome pot roast! I've made this too many times to count now & it's always delicious. I have found that I have a lot of gravy afterwards, so today when preparing it I used just 1 can of cream of mushroom soup & I am trying Beefy Onion soup mix rather than just plain onion. I have never made this with just the meat. From the first time I did it, I layered my crockpot with potatoes, then baby carrots, then onions & garlic. I place the meat on top, season liberally with roasted garlic sea salt, cracked black pepper, herbs de provence & some basil. Then I pour the soup mixture over top of everything. I have never had any problems with the gravy being too thin, I attribute this to the starch in the potatoes. Serve with some crusty bread & a salad & you have a perfect dinner. Thanks so much for this great recipe!
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Broiled Tilapia Parmesan

Reviewed: Mar. 19, 2008
Unbelievably DELICIOUS & so incredibly easy. I made this in a snap, paired it with roasted garlic whole grain rice & french green beans. Perfect. Thanks!!
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Chantal's New York Cheesecake

Reviewed: Mar. 19, 2008
WOW. Just WOW. I made this cheesecake to celebrate an early Easter dinner with my parents & everyone was floored at how incredibly delicious it was. My MOM couldn't get over how perfectly even the top of the cake was & when I released the spring part from the base of the pan, I couldn't help but smile at how beautiful it looked! Like something I might have bought at a bakery but BETTER! That doesn't even begin to describe the flavor, the perfect texture, the creaminess, etc. This is my new cheesecake recipe & I will NEVER use another. I think I even made my little sister (the world's best baker) jealous - up until now her cheesecake was hands down best. We're having a "cake-off" in May. One thing I may change in the future, a tblsp more butter to the crust as it seemed it could have used a tad more. Also, I will grate some fresh lemon rind into the batter. That's how my mom always does it, and despite it tasting fantastic, that was the one thing missing that I am used to. The only other thing I did different from the recipe was I only had time to leave it in the oven for 2 hours post baking. Then I refrigerated for a full 24 hours prior to serving. THANK YOU THANK YOU THANK YOU!!! GREAT recipe!!!
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Pork Chops and Scalloped Potatoes

Reviewed: Feb. 12, 2008
A nice hearty meal, served with a veggie side & it's complete! A great way to cook pork chops without having to worry if they're "done" - the sauce & potatoes keep them moist. Definitely a keeper in my book!
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