Amanda123 Recipe Reviews (Pg. 1) - Allrecipes.com (18482770)

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Addictive Sweet Potato Burritos

Reviewed: Jun. 22, 2008
This was really satisfying and tasty. It is very starchy between the sweet potatoes and the beans, but really delicious with a little hot sauce on top. A nice combination of flavors -- mild and sweet with the addition of spicy hot sauce.
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2 users found this review helpful

Gingerbread Boys

Reviewed: Dec. 13, 2007
These cookies were good. I substituted half of the flour with whole wheat pastry flour, half the butter for margarine (for softer cookies), molasses for corn syrup (all out) and used lemon zest instead of orange (didn't have any). The texture was a little crumbly, but the cookies rolled out okay. The flavor is nice and spicy -- probably more so than the original recipe due to the molasses. The biggest problem I had was that the temperature written in the recipe was too hot at 375 degrees and the time was too long at 13 minutes. My first batch was burnt -- not a pleasant smell, let me tell you. I baked the second batch at 350 for 11 minutes and they came out crispy around the edges and a little soft in the middle. The cookies do spread a lot so you want to leave space between the cookies (In the burnt batch there were plenty of little gingerbread heads fused to gingerbread crotches -- funny, but not exactly Christmas-y). I will continue my search for the perfect gingerbread recipe.
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5 users found this review helpful

Cream Cheese Frosting

Reviewed: Dec. 8, 2007
This was a great jumping-off point for the best cream cheese frosting I have ever had. I (kind of) doubled the recipe -- I used 2 8 oz. packages of cream cheese, 3/4 cup butter, doubled the vanilla and used 5 cups of powdered sugar. I mixed everything thoroughly, then chilled the frosting for a couple hours before whipping it again to make it fluffy. This frosted a 2-layer cake with about a cup+ of leftover frosting (after my husband and I tried several fingerfuls).
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60 users found this review helpful

Peanut Butter Cups

Reviewed: Nov. 6, 2007
These were delicious. I added some powdered sugar and graham cracker crumbs to the peanut butter to make it a little more like Reese's. They were excellent (if a little messy to make) and very addictive.
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10 users found this review helpful

Chilled Russian Salad Dressing

Reviewed: Jul. 13, 2007
This is just the recipe I was looking for. I used it on a wedge of iceberg lettuce with shrimp, avocado and grapefruit slices -- just like the salad mom used to make!
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2 users found this review helpful

Hot Breakfast Couscous

Reviewed: Jul. 11, 2007
I think I was expecting something closer to cream of wheat. What I got was okay, but not great. After sitting for 5 minutes I got a big pot-size lump of couscous. If I make it again I will add more liquid at the beginning. The flavor was very mild so I added a little kosher salt, some more cinnamon and sugar, and then drizzled some maple syrup over the top.
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8 users found this review helpful

Dolmathes

Reviewed: Jun. 3, 2007
Fabulous recipe! I grew up eating Middle-Eastern food including stuffed grape leaves. I have been looking for an easy recipe to duplicate the grape leaves I grew up with (and now love -- at a steep price -- at places like Whole Foods). This was exactly what I was looking for. I love the use of dill instead of traditional mint (as in Lebanese recipes) and I added a little extra. The only problem I could see with the recipe is that there is no salt listed. That could be the problem the one reviewer had with it being bland. I added about 1 tablespoon of kosher salt to the rice while it boiled. I also added currants to the recipe instead of pine nuts (husband is allergic), though it would probably be even better with them, to duplicate the flavor of grape leaves I had at a Turkish restaurant a few months back. It turned out wonderfully. The little bit of oil on the grape leaves is what I would have added anyway as it is traditional to drizzle olive oil over the grape leaves and serve it with lemon wedges. It was a little labor intensive and I definitely need more practice at rolling the leaves, but it was worth the work. Thanks for the great recipe!
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15 users found this review helpful

Strawberry Cobbler I

Reviewed: May 27, 2007
This was so good! Strawberries were on sale at the market so I bought a few pounds and tried this recipe. I did change a few things -- I used 3 lbs of strawberries. I used 1/4 c. lemon juice instead of the water to add a little tartness -- strawberries have such a high water content anyway they would have been swimming if more water is added. Next time I may just toss the strawberries in the sugar and cornstarch before baking. As it was there was a good amount of strawberry juice at the bottom of the cobbler. As per other suggestions, I will double the cornstarch when I make this again because it was more juice than syrup. The dough tasted very much like buttermilk biscuit dough. I added some raw sugar on top for texture and a bit of added sweetness. I used skim milk for the dough as it is all I had on hand. My husband and I both loved it served hot with some whipped cream on top. This recipe is a keeper.
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2 users found this review helpful

S'More Bars II

Reviewed: May 27, 2007
I made this recipe for my husband (who loves s'mores). I halved the recipe and used a 9x9 dish. It was fantastic warm and gooey out of the oven and really good cooled. My husband and I both prefer it warm so we nuke it for 20 seconds before eating. It was very quick and easy to make (only a few minutes of prep) even though I had to crush the crackers. I used semi-sweet chocolate chips instead of milk chocolate and it was wonderful. I also added a little sugar to the graham cracker crumbs and butter mixture to make it a little sweeter.
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9 users found this review helpful

Banana Bread VIII

Reviewed: May 20, 2007
This is a fabulous eggless banana bread (with some adjustments). It came out as well as if it had eggs. I followed others suggestions and added 1/2 c. milk, 1 tsp vanilla, and 1/4 tsp of cinnamon to the recipe. And now, because it doesn't have eggs, I can share it with my husband... not that I want to. This is my new official banana bread recipe. Update: This is also great with a 1/2 c. of fresh blueberries folded into the batter. Yum!
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6 users found this review helpful

Yogurt Chocolate Chip Cookies

Reviewed: May 20, 2007
My husband enjoyed these very much. Chocolate chip cookies are his favorite and his egg allergy makes finding good cookie recipes a challenge. This came out very similar to my regular eggless chocolate chip cookie recipe (basically the toll house recipe using egg replacers). They came out lighter in color and took a couple more minutes than the baking time in the recipe indicated. The only change I made was using non-fat vanilla yogurt because I didn't have plain. I only used 1 tsp of vanilla extract because of this. Out of the oven, they were delicious -- a little crisp on the surface and soft and chewy inside. They didn't flatten as they cooked and remined domed though they did spread a bit. I look forward to seeing how they taste in a few days (a problem I've had with my eggless cookie recipes is that they fail to stay moist after a couple days).
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44 users found this review helpful

Apple Crisp IV

Reviewed: May 5, 2007
My husband loves this. Heck, even I love it and I'm not big on apple desserts. I followed the recipe with the exception of only placing the crumb mixture on top and adding a couple shakes of pumpkin pie spice. It is so good. The apples came out soft on the bottom (I may reduce the cooking time the next time and see how it would be with firmer apples) and the topping tastes just like an oatmeal cookie. This was fantastic served warm with some vanilla ice cream (or just out of the oven, or cold for breakfast...). This recipe is a keeper!
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2 users found this review helpful

Chilaquiles III

Reviewed: May 5, 2007
This was great. It was a little more elaborate than my usual scrambled eggs, but completely worth the extra steps. I cut the recipe in half and used egg whites to make it healthier. I didn't have any fresh chiles so I used a couple tablespoons of canned green chiles. To serve it I sprinkled it with some Jack cheese and a scoop of light sour cream. I added hot sauce as I ate it to up the spicyness a bit -- the fresh chiles probably would have helped with that. It was very good the way I made it and I will be making it again.
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7 users found this review helpful

Delicious Chocolate Cornflake Cakes

Reviewed: Apr. 27, 2007
I would probably give this 3 1/2 stars. It was easy and fun to make. I added in some leftover shredded coconut. Right off the stove it was pretty good (but then, it's cereal covered in chocolate -- how could it not be good?), and each cookie solidified in the fridge. I was surprised that the cereal remained crispy. It did, as someone else mentioned, remind me a little of the texture of rice crispies treats and would probably be good pressed into a pan. It's not really an impressive recipe, but probably great for kids (both for cooking and for eating) and it can be difficult to stop eating them. My husband really liked them (giving them 4 1/2 stars -- I split the difference), but then he is a big kid at heart. I know I'll make these again at his request.
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2 users found this review helpful

Peanut Butter Noodles

Reviewed: Apr. 22, 2007
This was tasty. I did make a few adjustments due to need and preference -- I didn't have any peanuts so I left them out. I added some extra chicken broth to thin the sauce a little and added some lime juice for more Thai flavor. I also added some broccoli, peas and water chestnuts (previously frozen mix) and sliced some red pepper and matchstick carrots and tossed them all with the hot pasta. I added some cilantro to the green onions as garnish. I didn't have any udon noodles so I used thin spaghetti. It would probably be good with some chicken or shrimp tossed in as well. I may still look for other peanut noodle recipes to find something a little closer to the flavor I got with all my additions, but this one is very good.
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2 users found this review helpful

Blackberry Cobbler II

Reviewed: Apr. 20, 2007
This was delicious... even though I made a mistake or two. I didn't read the recipe through before I started cooking and realized halfway through that I didn't have a cast iron skillet. I threw the berry mixture into a 8x8 baking dish and topped it with the dough mixture (I know other review said to double this, but it was just enough to almost cover the smaller baking dish. I increased the baking time to 40 minutes and it turned out really well. Next time I might reduce the amount of sugar in the berrie mixture because it came out a little too sweet for my taste. The addition of some other types of berries might be nice, too -- maybe raspberries for a little extra tartness. I served it warm with fresh whipped cream. My husband loved it.
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2 users found this review helpful

Groovie Smoothie

Reviewed: Apr. 14, 2007
This was very good. I froze the bananas beforehand and used more strawberries than called for in the recipe (about 2x as much) along with a handfull of frozen blueberries. I didn't have any vanilla yogurt so I used plan yogurt sweetened with honey and vanilla extract. I added a few ice cubes while I blended it to make it a little colder. My husband loved it. I think next time I might try strawberry flavored yogurt as suggested by other reviewers.
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1 user found this review helpful

Vinegar Cookies

Reviewed: Apr. 8, 2007
The best! These taste just like sugar cookies, but without eggs. I skipped the nuts due to an allergy. The dough was easy to make and mix and the measurements given are exactly right. I measured the dough by the teaspoon-full and then rolled the cookies into balls and dipped the tops into raw sugar. They spread beautifully into perfectly round cookies. Fresh out of the oven they are soft and fabulous -- very buttery. Once they have cooled completely they get crispy, though the flavor is still very good. The recipe made about 48 cookies. This is a definite keeper.
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36 users found this review helpful

Simply The Best Chocolate Cake

Reviewed: Apr. 8, 2007
This is a recipe I have been using for years (minus the pecans because of a nut allergy) due to my husband's egg allergy. My husband would give it 5 stars. If you can have eggs, the cake might leave you a little unimpressed, but it's still good and it's easy to make (hence the 4 star rating). It's even better when you frost it with chocolate or caramel frosting. It's important to note that you really do have to mix the instant pudding with the milk before adding it to the cake mix and the cake comes out better if you let the instant pudding set first (5 minutes in the fridge is sufficient). You do not need to cook the pudding for this to work. I have used similar recipes with yellow cake and vanilla pudding, carrot cake with vanilla pudding (I added a couple spices to the pudding), and pineapple upside down cake (the yellow cake & vanilla with a little pineapple juice added) just to name a few. The cakes turn out well for the most part and are very dense and moist -- good for sheet cakes, but not for layer cakes. My oven always seems to take a longer time to cook than stated in recipes, so i use the toothpick test to know when the cake is ready. This is an easy cake to make with only a few ingredients if you have someone in your family with an egg allergy.
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9 users found this review helpful

Eggless Coffee Cake

Reviewed: Apr. 7, 2007
My husband loved this. It took a bit longer to bake than the recipe stated (10 minutes longer is usual in my oven, but this took almost 20) because the middle of the cake was not set. It puffed up very nicely around the blueberries on top. I used frozen blueberries because that is what I had on hand. I tossed them in a little flour to keep the juices from discoloring the cake. They worked beautifully. One problem I had was that I couldn't get the topping to form a crumb-like consistency. I think I probably should have added flour to the mixture, but I topped the cake before I thought of it. It was still delicious, but not quite what I had in mind. The texture and flavor of the cake was very good, and because it used no dairy (or very little, because the sour cream substitute did have whey as an ingredient -- I used IMO brand) and no eggs, my husband can enjoy it without any unpleasant repercussions. He gave it 5 stars, I gave it 4 because of the slight difficulties I listed above and because the recipe requires sifting ingredients twice (first the flour, then the flour again with the other dry ingredients). I hate sifting so I sifted the flour with the other ingredients once and it still came out plenty good.
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10 users found this review helpful

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