amoramor Recipe Reviews (Pg. 1) - Allrecipes.com (18640973)

Mama's Balsamic Vinaigrette

Reviewed: Jan. 20, 2009

We really enjoyed this dressing and will make it again in the future.

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1 user found this review helpful

One-Pot Pasta with Tomatoes, White Beans and Pesto

Reviewed: Dec. 2, 2008

I won't be making this one again. This was extremely salty and I just didn't find it that appealing.

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1 user found this review helpful

I have always loved peanut sauce on grilled chicken, so I was anticipating something really great. This recipe wasn't the one I'll keep using, mainly because the peanut sauce turned into kind of a dried-out "paste" rather than a true peanut sauce. The flavor was pretty good, but not great, and I really didn't like the texture. I won't be making this one again.

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0 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Dec. 2, 2008

Very good. I made these with 2 c. white sugar, 1 c. brown sugar, as suggested by another reviewer. They required longer in the oven than expected, but it may have been the shape of my 9x13" pan, which has rounded corners and thus requires a bit longer in the oven because the brownies are more dense and thick. The flavor was excellent and my guests gave plenty of compliments about the rich chocolate flavor.

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1 user found this review helpful

Pumpkin Zucchini Bread

Reviewed: Sep. 1, 2008

This bread is fantastic! I made it just two days ago and we're running out already. I used 1 c. white sugar & 1 c. brown sugar, and also used 1 1/2 c. white flour & 1 1/2 c. whole wheat flour. I also increased to 1 t. cinnamon, and added in 1/2 t. pumpkin pie spice in addition to all the other spices. I followed another reviewer's suggestion and used 1 3/4 c. shredded zucchini, which I squeezed some of the liquid out of before mixing into the batter. I made two mini loaf pans, which baked for 50 min., and one 8x4" pan, which I left in the oven for another 20 min. (1 hour, 10 min.). I did the toothpick test and they turned out great. Everyone loved this bread and I will definitely be making it again-- and probably soon, since our zucchinis from the garden are still producing. Thanks for an excellent recipe, Pat!

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90 users found this review helpful

Ziti Lasagna

Reviewed: Sep. 1, 2008

I made this last night and it was rather bland. I left out the onion because a friend who was over for dinner can't eat onion-- so perhaps the onion would have made this a winning recipe. I did add one egg to the ricotta for a better consistency, as I do to any lasagna I make, and in addition to all herbs called for in the recipe, I even added fresh oregano, basil, and thyme from my herb garden, along with three crushed garlic cloves. It still didn't have enough flavor. We were all reaching for the salt. Canned tomato sauce, ricotta and pasta, just are pretty bland foods without more added salt, pepper, and herbs-- and I'm not really too crazy about putting a lot of added salt on my food. Also, I went through all my pans looking for a 1-quart baking dish. My 9x5" loaf pan was a 1.5-qt. pan-- and that would have been too small for this recipe. I used a 2-quart instead, but was a bit confused about the 1-quart dish required. I won't be making this again, even with the onion.

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8 users found this review helpful

White Bean Bruschetta

Reviewed: Aug. 16, 2008

You must make this recipe!! This is incredibly flavorful -- I know I will make this over and over again. The goat cheese adds a really nice flavor. I used cannellini beans instead of great northern, since that's what I had on hand. It made enough "topping" that I saved half the recipe and will be making it again tomorrow night, adding in balsamic (as another reviewer suggested), to do a taste test between the regular recipe and adding that ingredient in.

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11 users found this review helpful

Grilled Salmon I

Reviewed: Aug. 16, 2008

Sorry, but I didn't like this one. I'll admit I'm pretty choosy about salmon recipes, but this one just didn't do it for me. Our fillets were about 1" thick, and the marinade only got to the very outside edge of the meat, so the insides were very plain. We used fresh King Salmon (as in fresh today) from the best fish market in our area. The result was clearly the recipe and not the fish. I won't try this one again.

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0 users found this review helpful

The Real Mojito

Reviewed: Aug. 3, 2008

I thought this was just okay. It needed WAY more mint leaves than the recipe called for. We added about 30 leaves all-told, and it was just about right, even with bruising them before adding. Not a bad "base" recipe, but I'll need to tweak it a bit so it suits my taste.

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0 users found this review helpful

Banana-Zucchini Bread

Reviewed: Aug. 3, 2008

This is a very flavorful quick bread. I made some changes: I reduced the white sugar to 2/3 cup; increased grated zucchini to 2 cups (and squeezed all the liquid from the zucchini before mixing it into the batter); and replaced dried cranberries with 3/4 c. mini chocolate chips. Next time I will try using melted butter instead of oil, since I like the flavor of butter better. I made one large loaf and two small loaves, and removed the small loaves from the oven after 45 minutes. The large loaf stayed in the 325 degree oven for 1 hour & 15 minutes and was done perfectly. I will make this again, especially because we have lots of fresh zukes from our veggie garden!

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2 users found this review helpful

Blackberry and Blueberry Pie

Reviewed: Jul. 22, 2008

Excellent.

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1 user found this review helpful

Marvelous Stuffed Mushrooms

Reviewed: Jun. 28, 2008

This is a fabulous recipe. We had friends over last night and I made this as an appetizer. I added a bit of grated gruyere cheese on top of each mushroom cap after removing them from the oven-- and everyone thought they were excellent! This recipe is definitely a keeper.

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18 users found this review helpful

Braised Balsamic Chicken

Reviewed: Jun. 14, 2008

This is fantastic! I would dice the chicken next time so that more of the chicken has contact with the delicious sauce... and probably double the sauce so that all the chicken is covered. Otherwise, fantastic.

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2 users found this review helpful

Shortcut Chicken Cassoulet

Reviewed: Feb. 26, 2008

This recipe is SO great! It's much easier than the traditional way of making French cassoulet, and it is so flavorful. The man who invented this recipe and submitted it to Sunset Magazine is a personal friend of mine, and he goes regularly to France to take cooking classes. Nice job, Russ!!

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1 user found this review helpful

Eggnog Cheesecake III

Reviewed: Jan. 16, 2007

This is the first cheesecake I've ever made, as I was always kind of intimidated by making one. We brought this to a New Year's Eve party and it was a HIT! Everyone loved it, and I will be making more cheesecakes in the future. I used one low-fat cream cheese and two regulars, and I also added 1 t. rum extract to the batter, as well as some cinnamon and nutmeg to the crust. I used a water bath while baking, and it prevented any cracking in the top of the cheesecake. I will definitely make this one again-- it was fantastic and a keeper.

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8 users found this review helpful