Amy Recipe Reviews (Pg. 1) - Allrecipes.com (1922306)

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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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60 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

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

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

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

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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88 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

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

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

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

Sweet Potato Pie III

Reviewed: Apr. 26, 2006
Either the evaporated milk should be replaced with sweetened condensed milk, or sugar should be added. I used canned sweet potatoes and added about half a cup of sugar. Good that way, especially with a homemade crust. I imagine that sweetened condensed milk with boiled, mashed sweet potatoes would be good too.
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0 users found this review helpful

Frosted Chocolate Chip Cheesecake

Reviewed: Nov. 12, 2006
I made this recipe for my daughter's birthday and it was excellent. I was a little worried that the chocolate chips would interfere with the texture of the cheesecake, but they didn't at all -- they melted during baking and didn't reset. The cake itself was lovely, and the frosting on top was light and fluffy. I did change only one thing -- I couldn't find chocolate wafer crumbs, so I made a cinnamon graham crust from my chocolate marbled cheesecake recipe and it complimented the semisweet chocolate and creamy, smooth cheesecake perfectly, without being overpowering. Also, instead of almonds as garnish, I used a few of the mini chocolate chips instead (our six year old doesn't like nuts). An excellent recipe and one I recommend without hesitation!
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21 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Nov. 18, 2006
I love brussels sprouts fixed this way. I only gave it a four because my picky, non-veggie eating family still won't eat the sprouts!
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0 users found this review helpful

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

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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1 user 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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0 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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102 users found this review helpful

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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93 users found this review helpful

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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1 user 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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4 users found this review helpful

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