Ammelyn Recipe Reviews (Pg. 1) - Allrecipes.com (18666369)

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Out of this World Turkey Brine

Reviewed: Nov. 30, 2010
I've used this brine 2 years in a row. Moist, delicious roasted turkey every time. The only change we made was reduce the kosher salt to 1 cup due to sodium intake reasons. My folks aren't usually a fan of Thanksgiving turkey. But this brine has changed their mind.
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4 users found this review helpful

Sugar Coated Pecans

Reviewed: Nov. 23, 2010
This was okay. Nice coating. I've made a different roasted pecan recipe with a spice coating I preferred.
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2 users found this review helpful

Country Quiche

Reviewed: May 3, 2010
I made the recipe as is. The filling met halfway up crust. It was a tad bit overbaked at 45 minutes. Consistency was tougher than quiche I've had before. Flavor was okay.
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4 users found this review helpful

Javi's Really Real Mexican Ceviche

Reviewed: Apr. 5, 2010
Very good. Since I was short on time, I didn't want to wait for shrimp to cook in lime. I dunked the seafood in boiling water for 10 seconds prior to cutting. Pretty good ceviche. I was told leftovers were better the next day.
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2 users found this review helpful

Heavenly Halibut

Reviewed: Jun. 9, 2008
I followed another reviewer's advice and baked the halibut at 375 degrees for a little more than 15 minutes, added the cheese mixture, topped with bread crumbs, and broiled until bubbly. I substituted chives for scallions and doubled the recipe for topping. The dish was well-received, though the fish was a bit underdone. Served it with steamed broccolini and penne pasta.
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1 user found this review helpful

Cannoli

Reviewed: Apr. 29, 2008
The shell was recipe was excellent. I had to add a couple of Tbs of water to get my dough to come together. But it did nicely. The narrowest sitting on my manual pasta machine cranked out shells that were blistering and crunchy, but also fragile. I might try the 2nd to narrowest setting the next time around. I also opted out of adding citron. Instead, I mixed in a tad amount of vanilla and almond extract.
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13 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Apr. 28, 2008
I followed the recipe, with the exception of reducing salt to 1/2 Tbs. Results were tender medium rare meat with a bit of heat, but overall taste won "okay" reviews. The inside wasn't very flavorful. Perhaps next time, I'll marinate the roast first, braise the outside, and then rub the spices allowing time for it to permeate the meat.
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2 users found this review helpful

Baked Lamb Chops

Reviewed: Feb. 14, 2008
I followed another reviewer's suggestion and baked only up to a total of 35 minutes. The lamb chops were tender, juicy, and ridiculously easy to make. Loved it.
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3 users found this review helpful

Scalloped Tomatoes

Reviewed: Feb. 14, 2008
I followed the recipe to a tee and used homegrown tomatoes. Though I didn't hear complaints, noone helped themselves to seconds. The end result was soggy, and chewing on tomato peels was bothersome. I will try the recipe again peeling first and using drier bread cubes.
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2 users found this review helpful

Pan-Seared Ahi Tuna with Blood Orange Sauce

Reviewed: Feb. 14, 2008
I served this dish for Valentine's day dinner. Searing time for each side was up to 2 minutes for a delicious rare center. However, the blood orange sauce was too tart for our taste and didn't seem to complement rare ahi.
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9 users found this review helpful

Pork Tenderloin with Creamy Herb Sauce

Reviewed: Jan. 8, 2008
I used Napa Valley Vineyards Chardonnay for the sauce. Simmering time was less than 20 minutes on low. I turned the heat off in 10 minutes and let the residual heat finish cooking the pork. I added salt to taste. The pork came out tender, and the sauce was delicious over a bed of yolk-free egg noodles. The dish looked delicious, tasted wonderful, and took less than 30 minutes to complete (a big plus for me). Thank you.
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1 user found this review helpful

Vegetarian Ribs

Reviewed: Dec. 22, 2007
Okay. I enjoyed the meaty texture and drizzled it with Sweet Baby Ray's spicy bbq sauce. Take care not to overbake. I prefer a mostly similar "ribs" recipe I found on fatfreevegan.com.
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6 users found this review helpful

Shrimp Couscous Salad

Reviewed: Dec. 21, 2007
My coworker brought this into work, and I had to make it myself. How easy. I only had cumin seeds on hand and whole grain dijon mustard. With cumin seeds, I used slightly more and dry toasted till fragrant before use. The recipe was flavorful, and I like that the leftovers kept well in the fridge to snack on later. People usually either love or hate feta. In the latter case, crumbled plain goat cheese is a safer substitute. Delicious recipe. Thank you.
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1 user found this review helpful

Super Sausage Gravy

Reviewed: Jun. 24, 2007
It satisfied my biscuits and gravy craving. It couldn't get easier to make than this. Sorry Bob Evans, I used Tennessee Pride mild sausage instead.
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4 users found this review helpful

Oklahoma Cheese Grits

Reviewed: May 18, 2007
I thought this recipe was good, not as fluffy as another recipe I've had before. I enjoyed it, but it got okay reviews from others. I'd tinker with the recipe again.
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1 user found this review helpful

Chicago-Style Hot Dog

Reviewed: Mar. 5, 2007
A true Chicago hot dog, granted you use Vienna all beef franks. I have all ingredients readily available for my out of town guests to indulge. :)
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4 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Mar. 3, 2007
Upon reading previous reviewers' responses, I followed the recipe with the following exceptions: doubled the sugar and added seasoning (garlic powder, minced garlic, and italian seasoning) to the oil/salt mix. This was my first time making a homemade pizza crust, and the results were very tasty. Will use this recipe again. Thank you!
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3 users found this review helpful

Kulfi

Reviewed: Feb. 22, 2007
Easy prep with deceivingly, decadent results. It was too sweet for my taste. But that can be adjusted next time by including less condensed milk. I used fat free evaporated milk and fat free whipped topping. Still quite rich. I made a batch with mango pulp and a few drops of rosewater. Ohh. I will definitely make this again.
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4 users found this review helpful

Naan

Reviewed: Feb. 22, 2007
I 've been searching for a great, doable naan recipe. Fresh, warm naan was worth the time waiting for the dough to rise. I proofed the yeast in warm sugar water and added yogurt to the dough mix instead of milk. It adds a mild sour taste I was after. I'd cut back on the sugar. But that's just personal preference. I've made naan in the oven and (as suggested) on an open electric grill. I much prefer the convenience, quickness, and the results of using the electric grill. Addictive. Perfect accompaniment to my favorite homemade Indian dishes. Thank you much.
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4 users found this review helpful

Spiced Pecans

Reviewed: Nov. 15, 2006
Very good! I read previous reviewers and opted to cut the cloves down to 1/4tsp. I added slightly more sugar and baked the batch at 325 degrees for 20 minutes, stirring after 10 minutes.
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2 users found this review helpful

Displaying results 1-20 (of 37) reviews
 
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