Amy Recipe Reviews (Pg. 5) - (1922306)

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Applesauce Cornbread

Reviewed: Apr. 26, 2006
As is, this recipe is not very good. Too much baking soda -- the bitterness is terrible. Switch to self-rising flour and cornmeal and it becomes much better -- rating at least a 3 and a half.
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9 users found this review helpful

Best Ever Chicken Casserole

Reviewed: Mar. 2, 2006
I think the best thing about this recipe is that it's a solid, re-workable one. Not being a huge fan of mayonnaise, I only used 2 tbsp of it, and mixed that with 4 tbsp of lite sour cream. I sauteed my onion in olive oil, and added in one teaspoon of dried basil, black pepper to taste, and a crushed clove of garlic. By precooking my onion and reducing the mayonnaise, I cut the cooking time down to 25 minutes. I used fat-free cream of chicken soup, and I think just about any cream based soup would work well with this dish. I didn't have water chestnuts, which I love, so I used mushrooms instead. No crunch, but lots of flavor. Finally, I didn't have corn-flakes, so I used cornbread stuffing mix, which was a delicious replacement. I DO love a recipe that can successfully be altered to suit my own taste. Everyone in my family loved this, even the kids (though they picked around the mushrooms). I will make this again and again. The only reason I gave it 4 stars is because I changed the recipe so much, but again, I think the flexibility is one of the recipe's best qualities.
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11 users found this review helpful

Crabby Cream Cheese Wontons

Reviewed: Feb. 17, 2006
My husband made these. He did tweak the recipe a little (he always does) and they were great, though they lost some filling during cooking. The 4 star rating is probably due to his tweaking! Good recipe.
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0 users found this review helpful

Chicken Noodle Soup

Reviewed: Feb. 3, 2006
How I love this recipe. It's what I'm cooking tonight, as a matter of fact. The only changes I've made are the addition of two small, diced potatoes, which help the broth to thicken, and I tweak the spices depending on my mood. I also let the chicken cook with the soup -- this improves the flavor of the broth -- and I use more onion and celery than it calls for -- this is a huge pot of soup and I like lots of onion and celery. I hate brown chicken so I use only breast, but you could use either or both. You can't go wrong with this recipe. You could also use canned chicken broth or homemade, frozen stock in place of the bouillion and water.
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2 users found this review helpful

Pork Sausage Gravy

Reviewed: Jan. 13, 2006
This recipe assumes knowledge not everyone will have. For instance, you should brown the flour in the drippings, and use your whisk to break up all lumps during that stage. If you wait until you add milk to break up the lumps, forget it -- they won't break! Once you've made a "roux" with your flour and drippings, you can add milk. Good tip: The consistency of the roux will likely match the consistency of your gravy when finished. Thick roux equals thick gravy, etc. Please, please never be tempted to add water to make southern-style sausage gravy. Mix the milk into the roux with your whisk. I never measure for a recipe like this -- just eyeball it. If it won't thicken you can add cornstarch mixed with water, but it's better just to add your milk incrementially. If it's too thick the addition of more milk will take care of it. Serve over buttermilk biscuits and you have one of the most delightful comfort foods known to man. 3 stars because it needs more instructions.
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92 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Jan. 9, 2006
This recipe was wonderful. I substituted colby jack cheese for the cheddar because it's what I had, but that didn't hurt the taste or texture. The one thing I noticed was that at 350, those large baking potatoes won't get done in an hour. I baked mine at 450 and it still took an hour and twenty minutes. Next time I'll use smaller potatoes. But the recipe itself is solid and the flavor of the onion with the sour cream was great. I also added garlic powder and parsely, and would have thrown in chives if they were in season. Every bite disappeared.
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1 user found this review helpful

Eggnog Cheesecake III

Reviewed: Jan. 6, 2006
We made this cheesecake twice over the holidays and everyone who ate it loved it, even my picky 5 year old! Creamy and decadent, the only alteration I could suggest would be adding a little nutmeg and cinnamon to the crust.
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22 users found this review helpful

Chicken Enchiladas I

Reviewed: Jan. 21, 2005
This is an excellent recipe that I make every couple of weeks. I like to add black olives, which I scatter over the top after baking. You can't go wrong with this recipe. UPDATE: I've found that Pace Enchilada Sauce is much better on this than taco sauce is. I also omit the water called for and often substitute diced, chili-spiced tomatoes for the tomato sauce. I still love this recipe.
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2 users found this review helpful

Chinese Spicy Hot And Sour Soup

Reviewed: Jan. 2, 2003
This tasted exactly like my favorite restaurant's hot and sour! I couldn't find dried shiitake, or wood ear mushrooms and tigerlily buds in my rural area, but I used canned shiitake mushrooms instead and it was very good. The color of the soup was quite a bit paler, no doubt because of the lacking dried ingredients, and I had to add extra vinegar just to get it as sour as I like it, but overall I'd say this is a great recipe and I'll definitely make it again.
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9 users found this review helpful

Blooming Onion

Reviewed: Jan. 1, 2003
This is an excellent recipe. Not only does it make a great "blooming onion", but it also makes great onion rings, if you prefer them. And it makes good onion petals, too.
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63 users found this review helpful

Displaying results 81-90 (of 90) reviews
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