Amanda Recipe Reviews (Pg. 1) - Allrecipes.com (18938273)

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Lazy Man's Pierogi

Reviewed: Aug. 2, 2011
This was an awesome recipe! I followed it exactly, except I put in a little less kraut. Make sure to drain ALL the juice from the kraut or it gets a bit sloppy. I made it for supper and the whole pan was gone before the night was over. This recipe is a keeper!
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4 users found this review helpful

Easy French Dip Sandwiches

Reviewed: Oct. 27, 2009
Excellent recipe. I bought a package of Au Jus mix instead of doing the consumme. Worked out great! This is one of my husband's favorite sandwiches, and he ate three of them! Simple, fast, easy, and delicious... it was everything I wanted!
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1 user found this review helpful

Cabbage Roll Casserole

Reviewed: Nov. 21, 2008
This was a very difficult recipe to work with. While the flavor was okay, the dish was difficult to make. 3 pounds of cabbage "in wedges" was just too much. Hard to "stir" after the first hour. Was really just a mess. Needed cabbage in smaller pieces - that would help keep the mass down a lot and easier for eating. Needs a bit of work - not recommended - by the time you get all the ingredients in this, its cost you over 10 dollars - not worth it.
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3 users found this review helpful

Yummy Meatloaf

Reviewed: Jul. 22, 2007
I had to make some changes to this one. Good base recipe, but I put in about half again as much onion, cut the water to 1/2 cup, put in a total of 1 and 3/4 sleeves of Saltines, and made a topping that I brushed on top of the meatloaf. I mixed ketchup, bbq, and worsteshire sauce together and then brushed it over top three times - before baking, 15 minutes into baking, and then at 45 mins of baking. A VERY tasty addition. Thanks for this recipe - the four of us ate the entire meatloaf! Next time I think I will also season the meat itself more - possibly some Emeril seasonings.
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4 users found this review helpful

Chicken Tetrazzini I

Reviewed: Jul. 18, 2007
A very heavy, filling dish, but you can't help but love it! Pretty bland, so we kicked it up a bit with a little Worsteshire sauce and some onion amongst other things. Needs to be seasoned to your own liking, but a very good recipe to have on hand and make your own style! Thanks for this one, have made it several times already!
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3 users found this review helpful

Cheddar Pennies

Reviewed: May 9, 2006
I read the reviews BEFORE making the recipe, so I did as follows: 1 and 1/2 sticks butter, added 2T water, cut flour to 1 and 3/4 cups. My kids absolutely LOVE these, but I have to say for my taste they are pretty bland. Cooked up fine, but the flour taste is a bit overwhelming. Next time I will try to add a pinch of garlic salt or some kind of seasoning to drown the flour taste - the additional water was necessary to keep the dough together, so I would definately add that step to the recipe. Good basis to start off with, though. Thanks for the recipe, am anxious to put my own spin on it - the kids are gobbling them up like they're chocolate! =)
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5 users found this review helpful

The Best Sweet and Sour Meatballs

Reviewed: May 6, 2006
After reading reviews, I decided to make the balls smaller sized too. They worked out very nice! Very delicious! I think that these meatballs would also work well with Spaghetti - simmered in a tomato sauce instead of the Sweet and Sour. I took your suggestion and served it with rice and asian stir-fry vegetables, worked out pretty well, even the kids liked it =) Next time I will use less onion - and dice it up much smaller. There was so much onion that the meatballs had a hard time sticking together, and the "diced" pieces also made it harder to keep together. Am still very pleased with the taste, will use this recipe again! Thanks!
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Million Monster Cookies

Reviewed: May 6, 2006
Have been using this recipe for over a year now, and just now got around to writing a review. This is HANDS DOWN the ABSOLUTE BEST cookie recipe I've ever come across. The kids LOVE IT, my husband can't stop eating them - ALWAYS a hit. Family and friends always want to know when I'll be making more! I scale down the recipe to half, and the best thing about this recipe is that you can substitute in peanut butter chips, dark chocolate chips, toffee bits (my favorite!), etc... Never thin or flat, they cook up right - perfect texture every time. With my 2 kids, I found it hard to stand over the stove cooking massive amounts of cookies - so here's what I do it; prepare the batter, set aside. Get a larger piece of waxed paper or parchment paper and lay it out on the counter. Place about 3 cups of the batter onto the paper. Roll the batter into a round "log" and close up on the ends. Make sure the log is even in width all the way through. I then stick the logs in the freezer, and anytime I want some fresh cookies - I pull out a log, cut the cookies off in slices, and lay them on a cookie sheet - perfect! Great for unexpected guests, birthday parties, etc... make them ahead of time! Thanks so much for the recipe - I've been looking for this one for a LONG time!
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22 users found this review helpful

 
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