AMIRIS12000 Recipe Reviews (Pg. 1) - Allrecipes.com (1918787)

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Extreme Banana Nut Bread 'EBNB'

Reviewed: Jan. 24, 2014
Wow! Did all the same changes as others...vanilla, half white half dark brown sugar, cinnamon, baking soda and baking powder etc....AND I added a few handfulls of chocolate chips. YOUZA that was good!
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Peanut Butter and Banana Smoothie

Reviewed: Jan. 18, 2014
It was good. I made mine in a Vitamix blender and added 4 ice cubes. It was very thick even with the ice cubes. I may add more ice next time or more milk to thin it down but the taste was great.
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World's Best Lasagna

Reviewed: Jan. 16, 2014
Used red wine instead of water and used no boil lasagna noodles. This was fantastic.
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1 user found this review helpful

To Die For Blueberry Muffins

Reviewed: Jan. 16, 2014
Ok. I should have read the reviews prior to making these. I made these a week ago and they were an absolute flop. They were sunkin in, batter wasnt cooked and wet and stuck to the pan. I looked at the reviews and made a change... I used "fresh" blueberries. The first disater was made with frozen. Also, i will double the recipe next time but not double the topping. This made only 8 regular not filled to the top muffins with a ton of topping left over. Also dont be scared of the thick paste consistency of the batter. I actually read the ingredients over about 15 times to make sure i didnt miss anything cause it was just so thick but they came out beautifully. Lastly, i thought they were sweet enough as the recipe states. So to sum up...use fresh blueberries and double the batter and use muffin liners or whatever theyre called.
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1 user found this review helpful

Chicken Pot Pie II

Reviewed: Feb. 5, 2011
This is delicious! I made it exactly, but the one change I made that brought it to the next level, is adding about 2 TBSP of Dry Vermouth to the sauce when thickening. It adds an amazing depth of flavor. Highly recommended to add Vermouth or Sherry to the sauce. Also, when eating it, I realized the filling needed a little salt. I will add a teaspoon of kosher salt next time to the filling.
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10 users found this review helpful

Nitey Night Cookies

Reviewed: Jul. 20, 2006
YUMMMMM I remember my mom used to make these when I was little. She used to experiment with them and add peppermint extract, or raspberry extract etc.....Also, she used to cut a heavy paper grocery bag and line the cookie sheet with it and drop the batter on the paper bag....why? I don't know, maybe it prevents it from sticking or burning on the bottom...or, keeps the concistancy of the bottom of the cookie light and airy like the rest of the cookie. Any way you do this, they are delicious!!!!!!!!!!!!!! Thanks for submitting it!
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46 users found this review helpful

Spanakopita II

Reviewed: May 11, 2006
I wanted to make larger triangles to have as a nice main course with a side salad. Took a little getting used to on rolling them up but let me give you my advice.....I took 4 to 5 sheets stacked on top of each other. I buttered the top layer then placed about 1/2 cup of the mixture onto one end and just started folding it till it kinda made a triange...each time I folded it over, I place a tiny amount of butter on top, then buttered the top of the completed triangle. I also rolled them to make a rectangle and that worked out well too. It made about 12 of them! Either way you roll em, they are yummy yummmy!!!!!.........PS...to get all the water out of the spinich, take a bunch of paper towels and place the spinich into it and squeeze the heck out of it. Make sure you're over the sink when you do it and be careful if the spinich is hot!
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3 users found this review helpful

Manicotti Alla Romana

Reviewed: Feb. 5, 2006
Ok people.....Being on a low carb diet stinks! Yet I was browsing through delicious manicotti recipes and stumbled upon this one that had meat in it with the cream sauce as well. I noticed all the ingredients work well with my diet. I decided to make this, and not use the pasta (or the flour)...and I took the mixture and put it in a 9X9 caserole dish along with the spaghetti sauce and baked it according to the recipe and VOILA! A low carb side dish to go with a salad! It was delicious and still had all the protien I need for this diet! DELICIOUS and such a great alternative to just chicken every day. Thanks!
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2 users found this review helpful

Mmm-Mmm Better Brownies

Reviewed: Jun. 14, 2005
I dont know.....Maybe I'm just so used to boxed brownies...(Betty Crocker in the red box is the best by far)......I've been trying to find a good "homemade" brownie recipe. In this one, I used the butter option and I didnt put the baking powder in. They came out about a millimeter thin...and fudgy....but theres something I've found in making brownies from scratch....they taste like either the flour or the cocoa powder is stale or something. Maybe thats just the taste of not enough of the chocolate taste I crave. Sorry folks, but I think I'll just stick to the box version.
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Vermont Apple Pie

Reviewed: Oct. 12, 2004
I made this with a frozen pie crust..Mrs. Smith's deep dish frozen pie crust..They come as 2 frozen shells...you take one out of the pie pan and let it thaw for about 20 minutes, then use it as your top crust. Then I cooked the pie in the other frozen shell and pie pan. The crust is unbelievable! Now, lets talk about this recipe. I was interested in this particular recipe becasue it specifically called for macintosh apples and thats what I had on hand. Ive never made a pie with macs before. I usually use granny smith. Anywho, Let me give you some advice. Cook this pie the day before your going to slice into it. I cooked it and sliced into it about 4 hours after I took it out of the oven and I was left with a soupy mess on my hands. I blamed the macintosh apples thinking there was too much moisture in the apples. I was very upset. BUT......THE NEXT DAY!.......I went to go look at my soupy mess and it was completey "SET".....Now, Im not a big apple pie maker, but I thought beginners should know to let the pie completely cool and set before digging into it. Thats why Im giving it 5 stars. It was delish! Sweeter than the granny smith I usually use. Great with icecream! I also didnt use the extract...I dont think I'd like it in an apple pie.
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41 users found this review helpful

Fudgy Brownies II

Reviewed: Jun. 14, 2004
made in an 8x8 inch pan. These were alright, Easier and better than some brownie recipes on this sight. I found them to be chewy.
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Nana's Apple Crisp

Reviewed: Feb. 1, 2004
Hot, cold, with icecream, with out, no matter how you eat this, its incredible. Don't even bother putting it in dishes. Just grab a spoon and dig in when its done! Use 1/2 brown and 1/2 white sugar.
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2 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Feb. 1, 2004
My boyfriend loved this but I found it to be slightly on the dry side. I noticed after the fact that other reviewers found it dry as well. Take the advice of others and add some cream or something.
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2 users found this review helpful

Greek Saganaki

Reviewed: Feb. 1, 2004
yummm....my boyfriend is Greek and he couldn't eat enough. LOOOOOOVED them. Make sure to cook them till they are very crisp and brown. That way, the cheese is melted inside the crust. I used dried oregano as well. Make sure to squeeze fresh lemon juice on them. It enhances the flavor. Served them on the side of a light salad as an appetizer. Greek dressing of course.
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Beef Barley Vegetable Soup

Reviewed: Feb. 1, 2004
I am a self learner when it comes to cooking. This my friends is a no brainer. Let me explain what I did. The meat I used was some sort of chuck stuff that was precut into chunks at the supermarket. (I'm an idiot when it comes to cuts of beef) I put everything into a slow cooker except for the barley and programed it on low and walked away. A few hours later, I returned to semi cooked meat which I took out and cut them into little tiny peices becasue I didnt want it to be like a stew. I noticed the meat was very dry and tough and thought I used the wrong cut of meat...but boy was I wrong! 2 hours before it was finished, I doubled the amount of barley and sprinked that in. You'll notice this soup is very watery and thin when its finished. Never make this soup to eat that day unless thats how you like your beef barley consistancy. I put it in the fridge when the barley was cooked and the next day noticed how thick and yummy this soup came out. The beef was soooo tender! It needs a lot of salt I think. But be careful when you add it and taste test every time you add it. I used low sodium beef broth instead of those cube things...and I also omitted celery and added 2 potatoes cut up really small. I hope this helps new cooks.
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4 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Feb. 17, 2003
THIS DISH IS LICK THE PLATE YUMMY!!!!! It makes pleanty of gravy so make sure you have lots of mashed potatoes made. I added carrots, mushrooms and celery the last 3 hours of cooking. OMG it was so easy and so good.....thanks Brenda!
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2 users found this review helpful

Tex Mex Black Bean Dip

Reviewed: Dec. 7, 2002
I used to make this dip a long time ago and lost the recipe. THANK GOD Ingrid submitted it here! I do one thing different which is very good as well. I do not cook the ingredients. I add everything in a bowl and let it sit overnight (much better the next day). I also do not add the picante sauce when I do it this way. TRUST ME this is a winner! I brought it to a Holiday party and it was the first thing gone and everyone asked me for the recipe. I will have to try it Ingrids way of cooking the ingredients but I am so happy with the way I make it by keeping everything fresh. It's delicious!
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50 users found this review helpful

 
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