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

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Crispy Potato Wedges

Reviewed: Mar. 18, 2007
I love these oven fries. I only made a couple of small changes. I cut the potatoes into 8 wedges instead of 12 to make the oven fries a little more substantial. Instead of salt, I used Lawry's seasoned salt. Delicious served plain, with ketchup, or topped with turkey chili and jalapeno slices. For easy clean up, I covered my baking sheets with aluminum foil and sprayed the foil with cooking spray so they wouldn't stick.
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202 users found this review helpful

Grandma's Gingersnap Cookies

Reviewed: Mar. 18, 2007
This is the best ginger cookie I have ever had! I made a couple batches at Christmas. When the recipe is followed exactly, sifting and all, the cookies come out beatiful with a crackled top. But I got lazy and only sifted the second batch once. The tops didn't crackle, but the cookie was still delicious. I will be making these every year.
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126 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

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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46 users 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

Irish Bannock

Reviewed: Mar. 18, 2007
I made this as a last minute addition to our St. Patrick's Day meal. I pretty much followed the recipe. I didn't have any buttermilk on hand so I substituted skim milk with a tbsp of vinegar mixed in. I soaked the currants in some warm water before mixing them in. Also, I carelessly dumped the whole cup of milk in rather than adding it until the dough was soft. It made for a wet, sticky dough that I was unable to knead, but I shaped it and place it in an oiled cake pan. The result was a lovely, cakey loaf that my husband raved over. We served it with butter at dinner and then we had it for breakfast this morning with butter and jam. Delicious and easy (not to mention forgiving). This recipe is a definite keeper.
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36 users found this review helpful

Gob Cake

Reviewed: Mar. 31, 2007
I have to say, I have never had a whoopie pie or a "gob," but this cake tastes exactly like those little hostess chocolate cupcakes with the cream filling I remember eating as a kid. My husband, who is allergic to eggs and can't have most cakes, absolutely loved it. For me it was very easy to make with ingredients I always have on hand. It tasted great with caramel frosting. Next time I might try to inject some cream into it and frost it with chocolate frosting... maybe I'll even try cupcakes. There was no question in my husband's mind that this recipe gets 5 stars.
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17 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

Apple Chicken Quesadillas

Reviewed: Mar. 23, 2007
This was pretty good. Different than my regular quesadillas with the addition of the apple. I also added some crumbled bacon to the mix and it was really tasty. I was a little skeptical about the apples with the corn and salsa and sour cream, but it worked well. When I make it again, I will definitely chop the apples to make the mixture more uniform so that the ingredients get more evenly distributed in the quesadilla. As for baking vs. frying, I didn't notice much of a difference flavorwise because I use cooking spray in the skillet anyway. I did notice that this takes me a lot longer to cook because of the baking time (twice as long as usual was still under 15 minutes, but when you're hungry it seems like forever). Next time I think I will just make it on the stove. Cilantro would probably be a nice addition.
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13 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

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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10 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

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

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

Custard Bread Pudding

Reviewed: Mar. 11, 2007
This recipe was perfect for what I wanted. I was looking for a simple, tasty bread pudding like the one my mom used to make. This was easy, I had all the ingredients on hand, and it only took about 5 minutes of prep work. The recipe was not overly custardy, but I don't like my bread pudding too custardy anyway. The taste was good old-fashioned. I used skim milk and brown sugar and I baked it in a 9x9 baking dish (I think the 11" dish called for in the recipe would make the bread pudding a little too thin). I didn't make the sauce, just served it with a dollop of whipped cream. It was not out-of-this world fabulous, but it was comfy and delicious like something straight out of mom's kitchen.
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8 users found this review helpful

French Apple Bread Pudding

Reviewed: Oct. 3, 2006
Very satisfying. It was very easy to make and the taste is very good. I made a couple substitutions which may have changed the flavor a bit, but still pretty good. I used middle-eastern egg bread (slightly sweet), egg whites (all I had), and sprayed the pan with baking spray instead of buttering it. For my taste, it could have been a little sweeter and a little more flavorful. Next time I may add some brown sugar and some spice mix (apple pie spice maybe) to the mix. YUM!
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8 users found this review helpful

Rich and Delicious Banana Bread

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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7 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

Stuffed Peppers with Turkey and Vegetables

Reviewed: Jul. 2, 2006
The filling for these peppers is terrific. I used basil and garlic flavored diced tomatoes and omitted the tomato paste (didn't have any). I also added some chopped fresh basil to the mixture. For the Italian seasoning I used dry Italian dressing mix. It was really tasty. A little Parmesan cheese on top and it makes a delicious and filling meal.
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7 users found this review helpful

Peanut Butter Quesadillas

Reviewed: Jul. 1, 2006
I've got to give this 5 stars because it was quick, easy, and really delicious. A nice change from regular peanut butter and jelly. The only changes I made was to use a whole wheat tortilla, soy-nut butter (husband has a peanut allergy) and I used strawberry jelly because that was what I had. I also made one and added semi-sweet chocolate chips... absolutely sinful, but very, very delicious.
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7 users found this review helpful

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