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

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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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103 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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94 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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89 users found this review helpful

Kitty Litter Cake

Reviewed: Oct. 12, 2007
I served this tonight at my girl scout troop's halloween party and it was a huge hit. The pan is almost empty. The cake tasted great and was perfect for the kids, but of course, the real knock-out was the way it looked. It was truly disgusting and had the parents gagging and snickering. I used Little Debbie brownies, rolled into poop-shapes, instead of tootsie rolls, which I thought would harden too easily. They looked even more realistic than the tootsie rolls. I also used an entire cup of cookie crumbs, dyed green, for the topping, and it looked really authentic. Great recipe!
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88 users found this review helpful

Slow Cooker Garlic Mashed Potatoes

Reviewed: Dec. 6, 2007
Made as stated, this is worth three stars. It's a nice dish to come home to, but not spectacular. However, I dressed this recipe up tonight for my company's pot-luck Christmas party. I drained off most of the water and added 1/3 of an 8 oz block of cream cheese, diced, and about 1/2 cup of sour cream, with about 1/2 a cup of milk, or less (I confess to not measuring). I mashed these with my electric mixer, then stirred in 1/2 cup of shredded colby/jack cheese. I covered the dish with another half a cup of cheese. At the party, my pot was scraped clean, and I even caught someone licking the spoon!
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87 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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60 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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53 users found this review helpful

Caramel Apple Jam

Reviewed: Aug. 2, 2008
This jam tastes divine. I made two batches; one yesterday, one today. For the firt batch, I ran the apples through my food processor, and decided to forgo the spices in favor of a more caramelly flavor. For the second batch, I diced the apples as directed and used the spices. I'm not sure what happened, but the first batch set up wonderfully and tasted delicious. However, the second batch remained syrupy, though I followed the recipe more exactly. I'm not sure why, but jam is like that sometimes! Still, even though it didn't set up, that second batch is going to be a delicious syrup for pancakes, so it won't be wasted. Thanks for a great recipe.
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22 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

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

Bailik (buy-lick)

Reviewed: Jan. 10, 2008
Great recipe. The trick to not having the breading fall off is to double dip -- egg, then matzo meal, then egg, then matzo meal again. If you fry at the correct temp, this absorbs very little grease.
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15 users found this review helpful
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

Corn Dog Casserole

Reviewed: Sep. 29, 2007
I made some changes to this recipe, but still feel that it deserves 5 stars. I omitted the celery and added one can of whole kernel corn, drained. I also added 1/2 cup lite sour cream, because some people had said the casserole was dry. I added in two diced jalapeno peppers. I only used 1 lb of hotdogs, rather than 1 and 1/2 pounds. I used 1/2 tsp sage, and added onion and garlic powder. My family really loved this more than I did, but I would have given it a 4.
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12 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

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

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
Photo by Amy

Traditional Reuben Casserole

Reviewed: Mar. 1, 2008
Fabulous! I scaled the recipe to six servings, but that was the only change made, other than using those round rye and pumpernickel loaves rather than pre-sliced bread. This was awesome, I cannot heap enough praise on this recipe. My seven year old wouldn't eat it, but all the rest of us loved it. I will make this again and again. I also think it would make a killer dip, with the corned beef shredded and all the filling baked in a round pumpernickel loaf and served with toasted party rye rounds. My compliments to your husband's aunt, Aveyed, and to you for passing this along.
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8 users found this review helpful
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

Wild Rice Casserole

Reviewed: Mar. 16, 2008
I made this years ago for our family reunion and forgot to review it. It was delicious, made just as stated.
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6 users found this review helpful

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