amydoll Recipe Reviews (Pg. 10) - Allrecipes.com (1910332)

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Poppy Seed Chicken II

Reviewed: Feb. 7, 2009
This is a very good, simple recipe. To give it a bit more flavor I added just a dash of sherry to the sour cream mixture. Also, for variation you can crush croutons in place of the butter crackers.
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0 users found this review helpful

Mock Lobster

Reviewed: Feb. 4, 2009
Does it taste like lobster? No. But was it fantastically delicious? Yes! Soy sauce is plenty enough salt, so I used garlic powder in place of garlic salt, and am still thirsty, hours after eating. We did dip this in melted clarified butter. I will make this again.
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1 user found this review helpful

Swift Spaghetti

Reviewed: Feb. 3, 2009
Well, I was so excited to be the first to review this recipe that I was going to post a photo of it too! But, there was no way I could make it look appetizing and I hate it when people post photos of recipes that look bad. But about the actual recipe. This is not a traditional spaghetti recipe. I made no changes to the recipe at all, except that I had to use fettuccine noodles. Obviously it is very soupy, the sauce does not thicken at all. And the beef picked up no flavor from the sauce whatsoever! But, once I got over the horrid appearance of it I actually enjoyed it. I would make again, but I think I'd use Italian sausage in place of beef. Thank you for sharing. Oh yes, one more thing - be sure to serve this in a bowl, not on a plate. You'll thank me later!
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4 users found this review helpful

Buffalo Chicken Wings II

Reviewed: Feb. 1, 2009
This is a good recipe but has one serious flaw, the cooking time is NOT LONG enough and undercooked chicken is to be avoided at all costs. I baked these at 350 for 25 minutes, then turned and baked at 425 for about 30 minutes more. There is no way they would've been done following the instructions precisely. Otherwise, flavor was good, recipe was easy, and I love baking instead of frying wings because it's much better for you. I'd use this recipe again. Oh, and I used 3 Tablespoons of hot sauce, because I misread the directions, and that actually worked out better. And omitted the salt.
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16 users found this review helpful

Raspberry Chiffon Pie II

Reviewed: Jan. 26, 2009
My grandmother always made this pie and I am so happy to have found this recipe so now I can make it. I used frozen raspberries, and added a tablespoon of lemon juice when I cooked them on the stove. I also poured the filling into a regular pie crust, since that is what I like. A bit time consuming and I had to dirty about every dish I own, but well worth it! Loved it. Very pretty pink color, and flavor is excellent. Only thing is, I had too much filling left over, so next time I'm going to use only 2 eggs.
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6 users found this review helpful

Sherika's Easy Corn Fudge

Reviewed: Jan. 24, 2009
No no no. Oh this was bad. Sorry, but corn does not belong in fudge. I have heard of "hiding" spinach in brownies, if you are looking to sneak some veggies in your diet that might be worth trying, but this recipe IS NOT
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16 users found this review helpful

Chicago-Style Hot Dog

Reviewed: Jan. 20, 2009
There is NO other way to eat a hot dog. We always use Vienna beef dogs. And no ketchup, never ever never! In my opinion, if you visit Chicago you must eat an Italian beef from Taylor Street, deep dish pizza from Giordanos, Garrett popcorn and a Chicago Style Hot Dog. With this recipe, you can bring a bit of Chicago to you if visiting is not possible. Do be sure to use the poppy seed bun, it won't be the same without it.
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4 users found this review helpful

World's Best Lasagna

Reviewed: Jan. 19, 2009
Oh. My. Gosh. This is the BEST lasagna! I have savored every bite. My hubby and I each made a lasagna and had our friends anonymously judge whose was better, I made this and I won! I made the sauce the day before but honestly, you don't have to. Thanks to others (and I do recommend reading the most helpful reviews, there are some good ones) I did soak my lasagna noodles in hot water for 20 minutes. Perfect consistency! They were done, but held up well and weren't mushy. And the sauce, so good, like something you'd get at an Italian restaurant. Really beautiful red color. I don't recommend skimping on the salt. At first bite, the sauce tastes salty but it wasn't salty at all once it was all assembled. Really great recipe, thank you so much for sharing. Oh, and I use organic tomatoes, Muir Glen. The best store brand I've found.
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5 users found this review helpful

World's Best Pasta Sauce!

Reviewed: Jan. 17, 2009
Wow John, you may not be exaggerating! This is the kind of sauce that made me hurry up and chew and swallow so I could eat more. Absolutely fabulous flavor. Typically pasta sauces taste their best a day after making but this was great straight out of the pan. The only suggestion I can add, cut back on the salt. Start with half of the amount called for because you can always add more, but you cannot take away. I'm still thirsty now and I ate this hours ago but it's worth it. Oh, and I did use fresh basil (2xs as much dried called for). HIGHLY RECOMMEND, thank you for submitting.
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2 users found this review helpful

Bean Soup

Reviewed: Jan. 17, 2009
This was a very bland soup. I did everything in my power to give it some taste but in the garbage it went.
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0 users found this review helpful

Bright Blue Monday Cake

Reviewed: Jan. 17, 2009
Very moist cake but it was missing something. Next time I'll add a splash of vanilla, as Naples suggested.
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12 users found this review helpful

Herbed Chicken Fettuccine

Reviewed: Jan. 3, 2009
This is the recipe I always turn to when I am stumped as to what to make for dinner. I have been making this for years and years. I always add about half of the dried onion soup mix called for, and less butter too. Usually prepare it in my electric skillet.
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4 users found this review helpful

Swedish Meatballs

Reviewed: Jan. 2, 2009
I did not have time to read the reviews before I made this recipe so I prepared it exactly as stated (except I had to sub heavy cream for half of the evap milk because I ran out, worked fine). As written, it's good but it needs work. First, these meatballs were too soft. I think they need about 1/4 cup more breadcrumbs. Second, I recommend draining the fat from the meatballs as soon as they are brown, then add the liquid. It's too hard to skim the fat off otherwise. Finally, this sauce needed salt. It was too bland otherwise. I will make again, but definitely will tweak. You also only need 1 and 2/3 cups evaporated milk, not 2 and 2/3 cup, that's a typo. **added later**Be sure to drain the fat first, it's too hard to do it after adding the broth and my hubby and I both got very sick from all of the fat left behind.
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Rachel's Wasabi Cocktail Sauce

Reviewed: Dec. 31, 2008
Way too sweet, couldn't taste the wasabi at all, nobody liked it. My guests actually told me how much they disliked it! I will not make again. As is, it tastes like extra sweet ketchup. If I were Rachel I'd be a little upset about this recipe being named after me.
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5 users found this review helpful

Homemade Vanilla Pudding

Reviewed: Dec. 31, 2008
I added half of the sugar and twice the vanilla, combined all of the dry ingredients and then added the milk, and this was absolutely the BEST pudding I have ever eaten!!
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4 users found this review helpful

Grandma's Yorkshire Pudding

Reviewed: Dec. 28, 2008
I have watched the Martha Stewart special on comcast on demand where she makes yorkies about 10 times (no exaggeration) and I've made them before and learned from my mistakes so I have some handy tips. First, make sure to mix your batter about half hour before baking, so it isn't cold. Second, mix very well, until it is smooth, and add milk (I used half and half) just until it's a smooth consistency. I didn't need all of the milk. Third, preheat your muffin tin until it's HOT. Add just enough drippings to cover the bottom. I have a very hot oven, so I baked the yorkies for 10 minutes at 450, then 10 minutes at 350. They rose SKY HIGH, and the texture was perfect. Very light and tasty, complimented my prime rib very well.
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23 users found this review helpful

Easy Veggie Pizza

Reviewed: Dec. 28, 2008
This recipe is a classic. It's so versatile, just add the veggies you like. Today I prepared this by shaping the cresent rolls into a Christmas tree and topped with carrots, celery, and green olives as ornaments. Then I sprinkled on cheese and topped with parsley. Tasted great, and was gobbled up in no time!
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14 users found this review helpful

Chili Con Queso Dip II

Reviewed: Dec. 25, 2008
I always make this with Hormel chili (there is no substitute). I recommend cubing the cheese so it melts quicker. I have never made this on the stove, always in the micro (just stir it every minute or so until the cheese melts and then transfer to a slow cooker). Absolutely addictive, EVERYBODY LOVES IT!!!! ***Added later***You don't need to add the chili powder either, it adds nothing to the recipe. I get the feeling that the submitter added it just so it wouldn't sound like they were copying the recipe word for word from the back of the velveeta box :).
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4 users found this review helpful

Triple the Ginger Cookies

Reviewed: Dec. 25, 2008
I'm not crazy about the bites of fresh ginger either. I guess I'm just used to fresh ginger in savory dishes, and that's how I like it. These were OK, but I doubt I'd make again. I only made these because I had crystallized ginger to use up.
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1 user found this review helpful

Sugar Cookie Frosting

Reviewed: Dec. 25, 2008
Very good sturdy icing. The only drawback is the greasiness Crisco gives it. But all in all, highly recommend this frosting.
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3 users found this review helpful

Displaying results 181-200 (of 762) reviews
 
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