Amy Recipe Reviews (Pg. 4) - Allrecipes.com (1922306)

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Red Chard and Caramelized Onions

Reviewed: Jun. 4, 2007
I really liked this, and so did my husband. Our kids hated it, but I knew they would, so I didn't waste much of it on them! I didn't have any olives so I left them out, but otherwise prepared just as instructed. Next time, I think I'll add some crushed garlic to the onion as it caramelizes, just to deepen the flavor a bit. Excellent recipe, and a great way to cook swiss chard, which could likely be adapted to spinach, collards, or any leafy green.
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Juiciest Hamburgers Ever

Reviewed: May 26, 2007
I enjoyed this version of hamburgers very much. I only gave it a four because I changed up the recipe just a little - used oregano, garlic powder and onion powder, along with italian flavored breadcrumbs. It helped make my ground chuck burgers very juicy rather than dry, as they usually are. Thanks for sharing this recipe.
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Photo by Amy

Two-Tater Shepherd's Pie

Reviewed: May 3, 2007
My kids and I really like this, my husband thought it was just okay. I made several changes: lower fat/salt cream of chicken soup instead of cream of mushroom; one half of a large onion diced and cooked with the ground round; one pound of meat instead of one and 1/2 pounds; omitted green beans (my six year old won't eat them) and added in frozen chopped spinach (which I told her was basil!). I mixed the spinach in with the beef and onion. I used cilantro, basil, and coarse ground black pepper as I cooked the meat. I pre-baked the tater tots for fifteen minutes on 425, until they were soft, but not completely done, to cut down on cooking time. I made mashed potatoes the way I usually do, with about half the skins still on, mashed with butter, sour cream, fresh chives, parsley, onion and garlic powder. I baked this for fifteen minutes on 425 rather than 40 minutes on 350. This was very flavorful and only a small piece was left over when the meal was done. If I wasn't cooking for my kids, I'd have left in the green beans, and would have added in mushrooms, cayenne pepper, and other spices. Thanks for a great recipe.
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15 users found this review helpful

Spicy Tomato Chicken Casserole

Reviewed: May 2, 2007
The rest of my family gave this a five, but I made a couple of changes and didn't think a five was a fair rating in light of that. I used zesty chili tomatoes rather than "rotel" because it's too hot for my six year old. I used a 14 oz bag of chips rather than a 10 oz. I didn't use cream of celery either, and can't imagine what that would have tasted like. I used cream of chicken, though I expect that cream of mushroom would have been good -- even better would have been nacho cheese flavored soup, or condensed cheddar. Next time I make this, I think I'll cook an onion in with the chicken. I think I'll add a little sour cream to the soup mix for more zip. And I think I'll replace the Velveeta with real cheese -- colby/jack blend or something similar. That processed taste wasn't my favorite, though my family loved it. Thanks for sharing this recipe.
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12 users found this review helpful

Cheeseburger and Fries Casserole

Reviewed: May 2, 2007
Update: I made this a while back and had no golden mushroom soup, so I used 3/4 cup lite sour cream. It was delicious! I've also used nacho-cheese soup in this recipe, and it is also great. My family prefers tater tots to fries on this casserole, and I always bake them until they're crisp before putting them on the casserole. Original review: My kids really liked this. They gave it a five. I'd give it a three and a half if I could, but rated it a four because the rest of the family liked it. I didn't change anything except adding garlic, oregano, a little worcestershire sauce and cayenne pepper, but the next time I make it, I will make some changes. For example -- next time, I'll pre-cook the fries. Though I bought the extra-crispy version, the fries were soggy. I'll prebake next time, and might use waffle fries instead of regular, or even the extra-crispy tater tots. The bottom line with this recipe is that it's a plain, easy week-night meal that won't threaten your kids. UPDATE: I made this again last night, and the changes I made improved it vastly -- I prebaked OreIda's Crispy Battered Fries for almost thirty minutes on 425, so they were nice and crunchy. This cut down on the cooking time of the entire dish, as I only had to melt the cheese rather than wait for the fries to bake. I subbed nacho flavored cheese soup for the cheddar, and added a dollop (about a quarter of a cup) of sour cream to the meat mixture. Excellent!
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57 users found this review helpful

Uncooked Banana Pudding

Reviewed: Apr. 18, 2007
This is my favorite recipe for banana pudding, and it's very hard to beat. I agree, you should never leave the bananas on top, they turn horribly dark. Better to seal them off with a layer of pudding or whipped cream and top with crushed cookies.
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4 users found this review helpful
Photo by Amy

Lemonade Cake II

Reviewed: Apr. 8, 2007
I generally don't care for lemon flavored cakes, but this was the exception. I made it for Easter dessert and it was very tangy, sweet and delightful. My kids and husband also loved it. I changed absolutely nothing about this recipe.
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Photo by Amy

Easter Story Cookies

Reviewed: Apr. 8, 2007
I think these were very good for what they are. I was much more interested in the scriptural lesson for the kids than I was in the end product. My husband gave them a 3 but ate almost the whole batch and proclaimed them addictive. I added a teaspoon of vanilla during the sugar step, without which these cookies would have been very bland. Not bad, mind you, just bland. Thanks for sharing this recipe.
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8 users found this review helpful

Spinach Brownies

Reviewed: Apr. 5, 2007
This is a definite five for me -- I'm a spinach lover and this was great. My husband is a spinach endurer, and he said it was worth 3 stars. My kids detest spinach and I didn't even ask them to try this. I do wish I had added more salt, as I ended up adding it afterward. I also think I ended up putting in more spinach than needed, but it was great. I added garlic powder and cayenne pepper to punch it up just a little bit. A definite keeper -- I'll be making this every week. Thanks!
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Quick Cheeseburger Pie

Reviewed: Apr. 5, 2007
The majority of my family thought this was worth a 4 star rating. My six year old gave it a 5. I think I'll make some changes next time -- omit swiss cheese and substitute cheddar or colby/jack for more flavor (my 10 year old requested this change and I think she's right, swiss is overpowered by the beef mixture). I also think that instead of adding milk and flour, I'll add nacho cheese condensed soup to the beef. I left out the pickle juice and pickles since I can't imagine baked pickles (yuck), but I served them on the side. I subbed in another 1/3 cup of milk for the missing liquid. I also added some oregano, chili powder and cayenne pepper to the meat as it cooked, along with a splash of worcestershire sauce. All in all, I thought this was a nice, solid weeknight entry. Thanks for sharing it.
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2 users found this review helpful

Chili Dog Casserole I

Reviewed: Apr. 1, 2007
This is a great, quick weeknight recipe. Not very healthy, unfortunately, but you can make it a little better for you by using fat-free franks and turkey chili. I only used half the bread called for, and added two tablespoons of ketchup, which I drizzled over the top with the mustard. I used colby/jack cheese because I didn't have any cheddar. This was excellent and my family, hubby included, loved it. I think I'll leave out the mustard over half the casserole next time to suit my picky six year old -- when she saw the mustard, she didn't want to eat anymore. My 10 year old maintains that it's the best casserole she ever ate.
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Colcannon

Reviewed: Mar. 17, 2007
My hubby loved this, me -- not so much. Two leeks were too much; the amount of milk to cover them was enormous and if I'd put all that in the potatoes they would have been soupy. I only put in a small part and they were still wayyyyy too runny for me. I did like the cabbage and leek combo, but I ended up adding some sour cream and garlic powder to help the flavor. I may tweak this recipe a little and try it again.
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4 users found this review helpful

Irish Stew

Reviewed: Mar. 17, 2007
A great Irish stew recipe -- this reminds me of my mother's. I used beef instead of lamb (I don't like lamb); 4 potatoes rather than 3 because mine were small, and a bit of dried basil, oregano and garlic powder because I didn't have any fresh rosemary (which would have been delicious). The parsnip was an excellent addition and I'm glad it was suggested. I added beef broth for 2 cups of the water, added another two cups of water during cooking, and boiled it hard toward the end so it would thicken a bit. Delicious -- it made my St. Paddy's day feast a hit!
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4 users found this review helpful

Potato Chip Chicken Casserole

Reviewed: Mar. 6, 2007
This was an excellent week-night meal. My kids loved it because it had potato chips on it. Next time, I will leave out the rice and just add more chicken, onions and celery, since I'm controlling my carbohydrate intake. I did use half a large onion this time, and chopped it rather than grating it. I left out the water chestnuts at my hubby's request and substituted light sour cream for half the mayonnaise, which gave this an great flavor and saved some fat calories. I also used oregano and basil (both dried) in the sauce/chicken mixture. A little hot sauce would have been good too. I may add in mushrooms next time. Great recipe. UPDATE: I made this for supper again last night, and substituted diced zucchini for the rice. It was heavenly! By the way, if you saute your veggies along with the chicken, you don't have to worry about your celery not being completely cooked. Everything is more flavorful that way.
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Country Chicken Casserole

Reviewed: Feb. 28, 2007
This is a nice, solid recipe that kids will like. Adding broccoli florets, changing the cheese to cheddar, and using tater tots instead of hash browns helps it a little. The tater tots hold up better than hash browns. I also like to make my own hashbrowns instead of using frozen ones. With modifications, I'd give it a 4. I make something similar with hamburger, and without the french fried onions -- but I think I'll try adding them to my beef dish next time, just for a little kick. Thanks for sharing this recipe.
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King Ranch Chicken Casserole I

Reviewed: Feb. 18, 2007
My family liked this more than I did, but I still would have given it a four. After making several times, I have made the following changes: Omitted cream of mushroom soup in favor of lite sour cream mixed with cheddar cheese dip (Moore's brand mild flavor) -- this mixture made about a cup. I also sauteed my onions with a bit of olive oil, and added three cloves of garlic, a tsp of garlic powder, a tsp of dried cilantro, 1/2 tsp of chile powder, and 1/2 tsp of dried oregano. I also used a colby/jack blend of cheese. I made more layers, starting with chips, then sauce, then chicken, then cheese, and then repeated all. It filled my huge glass casserole dish. The only problem I had with this recipe is that 20 minutes on 350 (I raised the temp by 50) didn't heat it all the way through. If I hadn't decided to precook the onions, they would still have been cold and crunchy. My husband loved this, and so did my kids. They loved that the chips on the bottom were still crunchy. I liked that too, it added some interest. I thought it was very good and I will make it again, but next time I think I'll substitute some monterey jack queso dip for one can of the soup. I recommend adding your favorite spices to this dish -- I'm not sure if it would have been as good without them. UPDATE: I've found that reheating this in the oven keeps the chicken from tasting funny after refrigeration. Also, the next time I made it, I used jarred white queso and jalapeno dip and it was a marve
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102 users found this review helpful

Sour Cream Pork Chops

Reviewed: Feb. 9, 2007
Maybe I shouldn't give this 5 stars, since I changed it so much, but my kids and hubby loved this recipe. I didn't have time for the slow cooker so I did everything in a skillet on top of the stove. I used chicken broth rather than bouillon cubes, and I left out the flour. After simmering for a while, I took off the lid and the sauce thickened up nicely without flour (and since I'm on a low carb diet, it worked better for me). I browned one chopped onion and a can of mushrooms along with the unbreaded breakfast-style boneless chops in the skillet, drained away what little olive oil I used, then mixed the broth and sour cream along with the spices I usually use for pork chops. After simmering for about 25 minutes, I added a splash of balsamic vinegar just to deepen the flavors. There wasn't a drop of this sauce left, or a scrap of meat.
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105 users found this review helpful

Chicken Enchilada Casserole II

Reviewed: Feb. 5, 2007
My family and I liked this recipe quite a bit -- I'd give it 4 and a half stars if I could have. It was exceptionally easy to prepare -- the most time consuming part was cutting up the tortillas. I also boiled and shredded my chicken, since I love the texture and flavor of it that way. I substituted Pace's enchilada sauce for half of the salsa called for. The only reason I didn't give this five stars is that while it was very good, it just wasn't exceptional. I do think I'll make it again, but probably not more than once a month or so. The exceptional recipes make it into the rotation twice a month.
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Cha Cha's White Chicken Chili

Reviewed: Feb. 5, 2007
I'm sorry to say that I just don't care much for this recipe. I made the chili (which is a soup, don't let the name fool you) according to directions, except for leaving out the jalapenos, since my kids won't eat anything that's hot. There was just too much cumin -- and I love cumin! I also found that even though I didn't use low sodium broth, this soup needed salt to make it palatable. It didn't thicken at all, even though I mashed up one can of the beans and cooked it for almost thirty minutes. I was disappointed and I won't be making this again -- maybe another of the chicken chili recipes on this site will be better.
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Catherine's Spicy Chicken Soup

Reviewed: Jan. 16, 2007
Thank you Catherine for the absolute best soup I have ever made! My family couldn't stop eating it, or raving about it. Words can't describe the rich, full flavor of this dish. The taste and texture are complex, multi-layered and interesting from the first bite to the last. Even my six year old loved it -- and she hates everything!!!
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4 users found this review helpful

Displaying results 61-80 (of 93) reviews
 
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