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

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To Die For Blueberry Muffins

Reviewed: May 22, 2015
Delicious. Didn't have to change a thing.
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Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: Mar. 12, 2008
I read all the reviews and since so many were unhappy with the cake I just used a white cake mix and added about half teaspoon of lemon extract. For the filling I made microwave lemon curd (from this site) because I didn't want to separate eggs. If anyone else wants to use that curd make sure to add some cornstarch so it thickens. I didn't, and when I put the cake together it kept sliding off!!:)). Anyway, I used this frosting recipe, only subbing lemon extract for zest, and I added some yellow food coloring, and the cake was out of this world!! Tart and sweet, and soo lemony. It tasted like a cake from a bakery and was much simpler using a box mix and making the curd in the micro. I've never before thought a cake mix tasted like anything other then well, a box mix but this was outstanding.
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Stacey's Hamburger Seasoning

Reviewed: Jan. 8, 2012
I'll never make a bland burger again. I would cut back on the salt by a 1/4 tsp next time, it was a touch too salty.
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3 users found this review helpful

David's Secret Ingredient Chocolate Chip Cookies

Reviewed: Mar. 23, 2008
Fantastic. The consistency of the ground rice krispies is a little off but these cookies taste great!
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Clam Chowder II

Reviewed: Mar. 24, 2008
I was so anxious to try this chowder that it was absolute agony to wait 4 hours! I scaled the recipe ingredients waaayy back. Here's what I did. I cooked a small chopped onion in some bacon grease and a bit of butter. I also added a few slices of bacon. I used 2 cans of cream of potato soup, one of clam chowder, and 1 cup of half and half. I added 3/4 cup of milk (ran out of 1/2 & 1/2) and since i had some leftover cream of chicken soup I threw that in too. This may sound weird but I don't like my chowder overally "fishy" so I did not add the extra can of clams. This fit in a 8X8 baking dish and I had enough to confortably feed 4. This tasted great, like something you'd get in a restaurant. Fantastic.
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4 users found this review helpful

Chicken Cordon Bleu II

Reviewed: May 31, 2009
Definitely deserving of its reputation. I have tried many hall of famers here and not all of them are worthy but this is. I pounded the chicken very thin, and since I am not a fan of swiss I used provolone and proscuitto in place of ham. Worked great. Then I rolled and secured with dried spaghetti noodles. Thank you thank you thank you to the submitter who suggested that, it's just about the best kitchen tip I've ever received! I pan fried the chicken in half butter/half olive oil until brown, and preheated (at 350 degrees) a baking dish lined with foil while doing so. Then I baked the chicken for 15 minutes while I simmered the wine (used a $5.00 Pinot Grigio)and bouillon. After about 10 minutes I added the chicken back to the pan, added the cream and then baked for about 5 minutes more. Finally, I removed the chicken, whisked the sauce, and served it. I let my dinner guests top their chicken with as much or as little sauce as they like. Everyone loved it, it was devoured, and my husband told me twice it's the best dish I've ever made. Coming from him, that's a big compliment!And I agree that the wine is not optional. Only leave it out if you really have to.
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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

Snow Ice Cream II

Reviewed: Mar. 23, 2013
what a great idea! My 2 year old daughter and I had so much fun making this!
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Peanut Butter and Jelly Cheesecake

Reviewed: Mar. 30, 2008
2 tbls butter for the crust is not enough. I used 4. I also decreased the sugar by a tbls and added a dash of cocoa powder and cinnamon. While it baked I mixed up the cake. Make sure your ingredients are at room temp. I decreased the sugar to 3/4 cup because I didn't want it super rich and added a dash of vanilla. Baked it at 325 as written then decreased temp to 260 for 45 minutes more. Oh, and I also placed a pan of boiling water on the rack under the cake to keep it creamy, also so it wouldn't crack. Works perfectly every time and easier than a water bath! If the cake is set but still a bit jiggly in the middle it's done. Took it out, let it cool, then topped it with jelly and that took it to the FANTASTIC level. Recommend heating the jam in the micro for a second so it will spread. Do not skip the jam, it's what makes this recipe. HIGHLY RECOMMEND.
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2 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Mar. 30, 2008
Easy to make and taste fantastic.
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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

Greek Pasta Salad I

Reviewed: May 23, 2004
I loved this. I used an italian herb vinegar and left out the spices, substituted kalamata olives for plain black, and didn't put in mushrooms (yuck) or red pepper (didn't have any). I LOVED this and will definitely make again. Also, I microwaved the pepperoni for 30 seconds and blotted with a paper towel to get rid of alot of the grease.
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French Crepes

Reviewed: May 25, 2015
fantadtic, exactly as written. Served savory with bacon rolled in some, others rolled and just topped with syrup.
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Purple and Gold Margarita

Reviewed: Apr. 27, 2008
Made these for my mom and I and my hubby (who normally doesn't like fruity drinks) kept stealing mine!! Great tasting, doesn't taste like there is any alcohol in it!!!
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10 users found this review helpful

Refried Beans Without the Refry

Reviewed: Apr. 27, 2008
My crockpot gets very hot so last night right before bed I got this ready and cooked the beans on LOW for 8 hours. Perfect! I mashed these in the crockpot with my hand blender to save on cleanup, and didn't need much of the reserved liquid. Much better than canned beans, will make again.
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OREO® Triple Layer Chocolate Pie

Reviewed: Dec. 27, 2007
YUM YUM YUM! I used vanilla pudding instead. Very good.
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2 users found this review helpful

Creamy Orange Cake

Reviewed: Jun. 2, 2015
Really good, with no changes to the recipe needed.
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Photo by amydoll

Lemon Chicken III

Reviewed: Dec. 2, 2002
This is the best lemon chicken I have ever had. However, I've tried marinating it for only a few hours and overnight, and I think it tastes better if it marinates a few hours. I've also found that this dish freezes well. Also, a funny story about making this.. one time I decided to add extra paprika and gave a few extra shakes of it into the flour mixture. After cooking it and tasting it I realized I'd grabbed CAYENNE PEPPER by mistake. Not good with lemon and brown sugar!
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21 users found this review helpful

Irish Soda Bread Cookies

Reviewed: Mar. 6, 2008
This is an excellent recipe. For me, these did not turn out like cookies but rather like a biscuit but that's OK because they taste so good. I did not like the taste of the caraway in the cookie. Next time I would leave that out. I don't think it belonged. This is easy to roll out if you just sprinkle it liberally with flour. Also, at the end mix it with your hands. I make my own buttermilk. Just add a bit of lemon juice or vinegar (like a teaspoon) and add enough milk to make 1/4 cup. Also, make sure these sit overnight. They'll taste better the next day. Also, I used plain ole raisins in place of currants. Excellent and loved by all. Thanks for sharing.
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5 users found this review helpful

Outback Onion Soup

Reviewed: Jul. 19, 2003
I have made this same recipe for years, and I can tell you that it does taste like the one at Outback. The only problem is the flour clumping up. The first time I made this my dad told me the "dumplings" were his favorite part of the soup! This also serves more than four.
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3 users found this review helpful

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