AmandaT Recipe Reviews (Pg. 1) - Allrecipes.com (18923404)

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AmandaT

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Easy Chicken Casserole

Reviewed: Oct. 15, 2013
This recipe is a good base. I made a few changes, based in personal taste and what I had on hand. Firstly, I pre-cooked some rotini pasta. I then sautéed the onion, then added the chicken, some salt and pepper and added 2 cloves of minced garlic with the mushrooms in the sautéed pan. I then added the soup (cream of chicken with herbs), sour cream and the pasta noodles to the chicken after removing it from the heat. Lastly, I poured the mixture into a greased casserole dish and topped with stuffing mix because I had that on hand instead of the crackers, and baked according to the recipe. Next time I make this I will add a dash of milk to make the sauce a little creamier, some peas for color and texture, and either a stalk of celery or some almonds or peanuts to add a little crunch.
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Confetti Spaghetti

Reviewed: Apr. 5, 2013
This was very good. I only gave it four stars because I did make some changes based on personal taste and what I had on hand. Firstly, I added a finely diced cherry bomb pepper to the green pepper/onion/meat mixture. I also chopped 3 small cloves of garlic instead of using the garlic powder. The tomatoes I used had diced green chiles in them, I used a 15 oz can of tomato sauce and used ground turkey instead of beef because those were what I had on hand. I doubled the cayenne because we like it spicy and added about a teaspoon of oregano, basil and crushed red pepper. It was sweet and spicy. I will be making this again.
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BLT Dip

Reviewed: Mar. 18, 2013
This really does taste like a BLT. We love it. I really didn't make any changes, except to use two Roma tomatoes that I have de-seeded instead of one larger tomato and I add a bit of black pepper as well. It is requested at my house every weekend now.
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Best Carolina BBQ Meat Sauce

Reviewed: Mar. 18, 2013
This is a fantastic sauce! I used it to season my pulled pork bbq. The only modification I made was to lessen the mustard by half (I used spicy brown mustard since that was all I had on hand), as some other reviewers suggested, and added a touch more vinegar and a pinch of red pepper flakes. It was a hit at our poker game and will from now on be my staple sauce for pulled pork. Thanks for sharing!
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Spicy Southwest Chicken Casserole

Reviewed: Feb. 13, 2013
This is a great recipe. I only gave it 4 stars because I made a few substitutions based on what I had on hand. I had 10" tortillas, so used two of those instead of three 8" tortillas, used hot salsa in place of the picante sauce, added a finely diced jalapeno (deseeded) to the onion and red pepper, used tomatoes with cilantro and lime juice in place of the tomatoes with green chiles and used condensed cheddar soup instead of the fiesta style. It turned out great. My hubby suggested adding another layer of tortillas and cheese in the middle of the chicken mixture, but I chose this recipe because it was low-cal and low in cholesterol, so I will make it that way next time, but will probably put the original recipe in my keeper bin. My hubby has already shared it with a co-worker who is also trying to stay away from red meat but really likes good flavor. Fair warning, though, you will find yourself going back for seconds! Thanks for sharing.
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Thai Noodles and Chicken

Reviewed: Feb. 7, 2013
I just finished eating this and it is so tasty. We are on a low cholesterol, low saturated fat diet and this is perfect. I only gave it 4 stars because I made a few alterations. I sliced two chicken breasts, seasoned them with salt, pepper, garlic powder and onion powder, then sauteed them in a little olive oil and soy sauce. I also used wide rice noodles instead of the vermicelli, forgot to add the brown sugar, used sriracha sauce in place of the red pepper and added the slaw at the very end along with a couple of tablespoons of chicken broth to thin it out just a little. My husband and I both loved it. This is definitely going in the "keeper" file. I can't wait to have the leftovers for lunch tomorrow.
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Latin-Inspired Spicy Cream Chicken Stew

Reviewed: Nov. 5, 2012
Fantastic! I made this recipe just as specified except I used the tomatoes with green chiles instead of just diced tomatoes and I added half of a yellow onion, diced. For some reason, I just have to put onions in everything. Even without them, this stew would be excellent. I didn't have to remove any of the liquid as recommended to end up with a nice stew texture, however mine did cook in the slow cooker for nearly twelve hours. I tasted it when I was rushing out the door after about 10 hours and was really skeptical of adding the cream cheese because it tasted so good without it, however, the cream cheese really does add a different dimension to the flavor profile. I like that I can omit that if necessary next time I make it, as all of the other ingredients I usually have on hand. This is a quick and easy stew and is definitely a keeper. My husband calls it "spicy Brunswick stew" and I find that name rather fitting. Thanks for sharing.
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7 users found this review helpful

Thai Grilled Chicken with Chile Dipping Sauce

Reviewed: Jul. 10, 2012
This was excellent. I followed the recipe exactly except I used Stevia instead of Splenda and a chile pepper out of my garden instead of the Bird's Eye and had to broil the chicken because I ran out of propane for the grill during preheat. I was out of rice, but will definitely serve this over Jasmine rice when I make it again. Thank you for sharing! This is a keeper.
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Tuna Noodle Casserole

Reviewed: Jun. 19, 2012
This is probably the best tuna noodle casserole I've had. It had great flavor and depth. I only made a few changes based on what I had on hand. I doubled the recipe and used one can of cream of celery in place of the second can of cream of mushroom. I also added a red pepper because I needed to use it and about 1 1/2 tablespoons of sweet relish. This dish was rich, creamy and cheesy. I will definitely make it again. Thank you for sharing!
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East Indian Chicken with Tomato, Peas, and Cilantro

Reviewed: Jun. 5, 2012
This was a very tasty dish. I followed the recipe exactly except I added a dash of smoked paprika and used an 8 oz. can of Le Sueur peas instead of frozen. I served it over Jasmine rice. The dish definitely is better on the 2nd day. I think it was missing something, but that could be because I really love spicy foods and was expecting more "kick" from the dish. Next time I think I will add a minced hot pepper.
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Caprese Burger

Reviewed: May 25, 2012
These were fantastic! I used turkey instead of beef because of my hubby's cholesterol restrictions and my calorie restrictions. It was excellent. I also used a 25-year traditional balsamic and white truffle olive oil on the tomato and it really made the flavor of the burger. Thanks for the great recipe. This is a keeper!
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A Jerky Chicken

Reviewed: Mar. 30, 2012
Though I wouldn't say this is what I think of as a true Caribbean jerk recipe, this recipe was great. I had to make a few substitutions because of what I had on hand. I substituted green onions for the onion, 1 tablespoon of worcestershire for a tablespoon of soy and added 1 clove of garlic. I served it over plain white rice. This was fantastic, but, be warned that it is VERY spicy if you do not deseed the habanero. It doesn't say to do so on the recipe, so I didn't, because we do love spicy. I am making this again as a marinade for wings for a party tomorrow and will make a batch with the deseeded habanero for those who may not be able to handle the heat. A definite keeper recipe.
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3 users found this review helpful

Spicy Indian Chicken and Mango Curry

Reviewed: Feb. 23, 2012
This was fantastic. My husband and I thoroughly enjoyed it. It was a bit much cucumber for my personal taste, but I took a few slices out and it was just perfect. It's in the permanent recipe box now.
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Blackened Tuna Steaks with Mango Salsa

Reviewed: Feb. 23, 2012
I have made this so many times using different fish as well as tuna. This is also my go-to mango salsa recipe even if I don't blacken the fish and/or serve the salsa with another meat. We love it! Thank you for sharing.
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Baked Bean Sandwiches

Reviewed: Feb. 23, 2012
This was definitely a change of pace for us. My husband is watching his cholesterol and really has been missing bacon and cheese. It was a nice touch to add to the dish while still keeping that cholesterol level low. I made them as open-faced sandwiches using whole wheat muffins. Next time I will probably not use maple flavored beans as this was the only detraction for him from the meal.
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Mulligatawny Soup I

Reviewed: Feb. 23, 2012
Fantastic! I served this at a dinner party with my neighbors and everyone loved it. The only changes I made were to add a clove of garlic and I doubled the curry. I also omitted the cream and instead served a tsp of sour cream on top with a few green onions for presentation. Will definitely make this again. I've already had a few requests for it.
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One Pot Tuna Casserole

Reviewed: Feb. 23, 2012
I found this a little bland, but it was good comfort food that was quick and easy to make.
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Shay's Irish Chili

Reviewed: Feb. 23, 2012
This was a hearty dish and we were very pleased with the results. The only change I made was to use fresh new potatoes instead of canned since I had them on hand. Will make again.
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Mexican Rice III

Reviewed: Feb. 23, 2012
Excellent recipe! My husband said he liked it better than the rice served in the Mexican restaurant he frequents for lunches. A definite keeper. Thanks for sharing.
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Romantic Chicken with Artichokes and Mushrooms

Reviewed: Feb. 23, 2012
This was a great recipe. I only give it a 4 because I made alterations based on what I had on hand and since I was only cooking for 2. I used 2 chicken breasts and cut the chicken into cubes and marinated with a little salt, pepper and lemon juice. I added 1/2 yellow onion while cooking the chicken. I also added a can of tomatoes with green chiles for color and 3 small cloves of minced garlic when I added the reserved liquid and wine, and I used sherry since I didn't have any cooking wine. I served this with egg noodles. A very good recipe. Will make this again.
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