amydoll Recipe Reviews (Pg. 1) - Allrecipes.com (1910332)

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Dec. 20, 2005
Oh yeah! I love these and they're really easy to make at home. I decided to bake them instead of fry them so they didn't taste just like Hooters but they were still great and much better for you. I followed the instructions exact except I baked on a rack set over a jelly roll pan at 350 for 45 minutes. Then I turned the oven to 375 and sprayed the wings with Pam and let them bake 5 more minutes so they got crispy. Excellent and you'll never miss the deep fried taste!
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3986 users found this review helpful

Deep Fried Oreos®

Reviewed: Jul. 17, 2008
So so so bad, yet so so so good. Love em. Just mix up some pancake batter with water until the consistency is enough to coat the cookie, you don't need egg or milk.
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626 users found this review helpful

Cocktail Meatballs I

Reviewed: Dec. 23, 2003
The only way I can give this four stars is after MAJOR changes to this recipe. First, a teaspoon of salt is unnecessary, I left it out entirely (Worcestershire is salty enough). I also left out the onion and just sprinkled in some onion powder. Also, fry ground beef in shortening? I don't think so. I used ground sirloin and cooked them in the oven. I greased a cookie sheet and baked the meatballs at 375 for 10-15 minutes, turning once. I then added the chili sauce, grape jelly and meatballs to my slow cooker and let them heat up.The combo of chili sauce and grape jelly is excellent, once the flavors combined and the sauce thickened this was an excellent snack. Great crowd pleaser.
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297 users found this review helpful

Deep South Fried Chicken

Reviewed: Nov. 8, 2005
Wow. I have tried to make fried chicken many times different ways. On the stove, in a deep fryer, in an electric skillet. This was the best, simplest way to prepare it. Now, don't think it's supposed to look and taste like KFC. Deep fried and pan fried produce two very different types of chicken. This had a thin, crisp coating and was nice and juicy inside. I don't have a lid for my skillet so I just used aluminum foil. I do think the seasoning is a bit bland. I served this with creamy gravy I made from the drippings. I will use this method again. Anybody can do it and it didn't even make a mess! Really.
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251 users found this review helpful

Caesar Salad Croutons

Reviewed: Mar. 11, 2008
Anyone wondering what the heck ghee is - it's clarified butter!!!
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230 users found this review helpful

Caramelized Bacon

Reviewed: Feb. 21, 2004
I have to wonder if Muse tried this recipe before he submitted it, or if there's an error printed because there is no way this bacon will cook in 8 minutes! More like 15 for me and I only used about a fourth of a package! I took half a pound of bacon, cut them in half widthwise, and used half of those. I then decreased the amount of sugar. I also found it easier to coat the bacon slices in a ziploc bag. I highly recommend wrapping your baking sheet with aluminum foil because this gets so sticky and messy.Also, don't cool the bacon on paper towels because I found out the hard way that the bacon will stick to the paper. But in the end this tasted absolutely fantastic. It's very important to let the bacon cool a bit because it will crisp up more.
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226 users found this review helpful

Bacon for the Family or a Crowd

Reviewed: Feb. 2, 2008
Wow. I am excited about this recipe! I love bacon and usually make it every weekend. If I'm pressed for time I'll do it in the micro but that is not as good. This morning I decided to try this recipe. Since it was just me (the cat had a piece too and she loved it) I only made a few pieces so I decided to make it in the toaster oven. I don't think 350 is high enough, so I did 450 for 10 minutes, then flipped it and cooked it for a few minutes more. It was perfect!! Crispy, flat and evenly cooked. Plus, cleanup was a snap (I used a sheet with edges). It was even easier to pour the bacon grease into my glass dish I save the grease in!! I don't know that I'll ever fry bacon again. One other great thing about making it this way is no odor lingers. Great recipe. Even if you're not baking for a crowd. By the way, you don't HAVE to use thick cut bacon. In fact, I used the lean Oscar Meyer Center cut. TRY THIS!!! Oh, and for a special treat sometime, when the bacon is almost done sprinkle it with a little brown sugar and a dash (just a dash) of cinnamon. This is also fantastic if you baste with just a little bit of maple syrup. Wow! Told you I'm excited about this recipe!!:))
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179 users found this review helpful

Roasted Garlic

Reviewed: Oct. 7, 2003
I thought it turned out great, after I cooked it twice as long. I took a few and mashed it with butter, pepper, and garlic salt and added a little to popcorn. It was actually verrryy good. Also, I know an easy way to get the garlic stench off your hands: rinse your hands under cool water while rubbing a metal utensil (butter knife or spoon). Sounds silly, but I swear it works!
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165 users found this review helpful

Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: May 10, 2009
Nobody I know likes vanilla cupcakes so I used devils food mix instead. I used premade cookie dough to save on time and cleanup and it worked great! Huge hit, loved by all, gobbled up immediately, and the kids (and adults) all had fun trying to guess what the surprise inside was. I will definitely make again!
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139 users found this review helpful

Sherbet Punch

Reviewed: Jan. 2, 2008
I loved this. One of the best punch recipes I've tried. I used rainbow sherbet, and just added it at the end. Very good, make sure to chill all your beverages first so the punch stays cold. I also added an ice ring (fill a jello mold half full with water, add some sliced lemons and limes, let freeze. Put bottom ofmold in hot water for a second, then put in punch bowl). Will make again!
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118 users found this review helpful

Harvey Wallbanger Cake

Reviewed: Jan. 2, 2007
So moist and full of flavor but I do have some suggestions. If you can find one, use an orange cake mix. Also, fluid ounces confuse me (are they the same as ounces?) so I used 1/2 cup galliano and 2 tablespoons of vodka in the cake. In the glaze, I did 1 tablespoon of oj, 1 of galliano and 1 teaspoon of vodka. When you're baking you already have the teaspoons out so it's much easier. Also, I do recommend adding the vodka because it gave something to the cake. You know how sometimes you sip a really good cocktail and the alcohol warms you? That's what happened when I took a bite. Wonderful. I highly recommend the cake with the changes I made. Also, for those who would like to try to make the drink, a bartender told me-take a juice glass (tall or short) and fill with ice. Add a shot of vodka, half a shot of galliano and fill to top with orange juice. Stir. You'll find it tastes just like the cake!
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117 users found this review helpful

Angel Food Cupcakes

Reviewed: Apr. 17, 2008
No other ingredients are listed because you don't need anything else but water. I also agree that the temp needs to be 350, not 375. This is a low fat, easy to prepare treat, and I never thought of it myself. Don't knock it til ya try it!!
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114 users found this review helpful

Homemade Pickled Ginger (Gari)

Reviewed: Nov. 18, 2007
Very good. Surprised at how easy this was, just hard to wait! To peel ginger, just use a regular spoon and the skin comes right off.
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102 users found this review helpful

Beverage Cubes

Reviewed: Dec. 27, 2003
What a great and simple idea! I tried this with punch I made for Christmas and froze some of it (until slushy) in custard cups instead of ice cube trays. It looked great and kept the punch cold without getting it watery.
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96 users found this review helpful

Laura's Lemon Roasted Potatoes

Reviewed: Jun. 23, 2008
OMG, with some changes this was so excellent! It's only 2 of us so I scaled the ingredients for 2 and used one large baking potato. I scrubbed it and cubed it but left the skin on (so it gets crispy - yummy). I also subbed oregano for dill, and chicken stock and olive oil for butter and canola oil. I mixed everything in a liquid measuring cup, and then poured over the potatoes in the pan. Then I just squeezed fresh lemon juice over all. So fast, so easy, and so so good. Highly recommend.
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92 users found this review helpful

Easy and Delicious Chicken and Rice Casserole

Reviewed: Aug. 25, 2008
My mom made this when I was growing up and now I make it all the time for my family. I have some tips to make it better/change it up a bit. I use bone in chicken breasts and you can use bone in pork chops. Bake at 350 for one hour UNcovered (that way the top gets crispy but the meat stays tender, yummy) and in the last 10 minutes I top with fried onions. Rather than measuring the rice and water, I just use a soup can of cream of celery or mushroom (I think cream of chicken is too rich), a soup can of rice, and a soup can of water. Turns out perfect every time, is easy to remember,and cuts down on cleanup.
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85 users found this review helpful

Rich and Simple French Onion Soup

Reviewed: Jul. 19, 2003
I have tried many french onion soups and this is one of the best. It was not salty, nor was it overly sweet, it was perfectly seasoned. The only thing I had trouble with was judging how much onion to use. I used two large white onions and found that to be perfect. I cooked the onions for a half hour before I added the broth, and used the sherry, which I think is necessary in making this. This recipe did not need any additional seasonings, it's perfect as printed.I did use beef stock instead of broth though. The stock I used is Kitchen Basics and it is sold in a juice box like container. Using it will make any soup much better than canned broth! This recipe is a keeper, thanks for sharing Lori!
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73 users found this review helpful

Tomato Basil Soup I

Reviewed: Apr. 17, 2008
This is some of the best soup I've ever had in my life. I LOVE soup so I don't say this lightly!! Easy to prepare and ready fast. The only change I made was adding a little bit extra garlic and fresh basil (use 2xs as much). SO SO SO GOOD I am fighting myself to not eat it all!***Edit*** I also like to top this with croutons and fresh parmesan cheese. It's also very good if you put it in a blender (I use a hand blender) and puree it with a bit of cream. Just be sure to remove the bay leaf! One last thing, I always make this with (gasp) canned tomatoes!
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68 users found this review helpful

Southern Red Velvet Cake

Reviewed: Nov. 19, 2010
Wonderful recipe. The frosting absolutely makes this cake!! If you don't have butter flavored extract, don't make a special trip to buy it because I didn't think it added anything to the cake. I also used paste food coloring (comes in little jars, made by Wilton, buy at a hobby shop) because liquid can affect the taste. Make sure you only mix the cake ingredients until just mixed together, overmixing will dry it out! Beat your frosting for a while, it needs to be whipped very well to get the right consistency. Finally, I always make my own buttermilk by adding a teaspoon or so of white vinegar to my milk, and let it sit for about 10 minutes.
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64 users found this review helpful

Red Velvet Cake

Reviewed: Sep. 25, 2006
This cake turned out so good! I baked it in 2 8 inch heart shaped pans and had just a little bit of batter left. I recommend using paste food color (find at a hobby shop) bc liquid affects the flavor. Also, to those complaining about grainy frosting, mix it a little longer (I use a kitchenaid). The directions are so precise (does anyone else feel they're being scolded when reading this?) but not about how long to whip the frosting in the last step. It takes a little while. Keep beating until the frosting gets smooth. It will. Excellent flavor, loved it!
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64 users found this review helpful

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