Amber Recipe Reviews (Pg. 1) - Allrecipes.com (10764058)

Anne's Fabulous Grilled Salmon

Reviewed: May 1, 2012

Loved it. Cooked it exactly as directed and it came out perfect.

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1 user found this review helpful

Orzo with Parmesan and Basil

Reviewed: Feb. 11, 2011

This was surprisingly delicious for a dish with so few ingredients. Even my DH who doesn't typically like pasta or anything cheesy really liked this dish. Although I did have to keep reminding him that it was NOT rice.

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1 user found this review helpful

Vegetable Lo Mein

Reviewed: Feb. 8, 2011

I found that the cayenne pepper sort of overwhelmed the recipe. I will make again but will either omit the cayenne pepper altogether or will reduce it dramatically.

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20 users found this review helpful

Honey Duck

Reviewed: Feb. 8, 2011

The duck was really good but came out a little dry because the cooking time was a little too long. I will make the duck this way again but will make sure to cut the cooking time way down.

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19 users found this review helpful

Crab Rangoon

Reviewed: Feb. 7, 2011

I didn't want to spend the time frying individual rangoons so I ended up just making the filling and using it as a hot dip. I made it for a party and it was eaten within seconds. I ended up using more crab than what the recipe called for because I had a larger can but other than that I followed the recipe exactly. I will be making this again but will probably stick to using the filling as a dip as it is so simple and delicious.

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2 users found this review helpful

Baked Soy Lemon Chops

Reviewed: Jan. 13, 2011

My pork chops were extremely thick so they actually took slightly over the recommended time. They came out perfectly though and were nice and moist and delicious. My DH who usually hates pork raved about them. I used reduced sodium soy and did not find them to be too salty.

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Creamy Hot Cocoa

Reviewed: Jan. 13, 2011

Rich, creamy cocoa. I served them with a candy cane at Christmas brunch which added a nice peppermint flavor. They were such a hit that I could have made double the amount and it would have been all gone.

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Restaurant-Style Hashbrown Casserole

Reviewed: Jan. 13, 2011

These were delicious. I made them for a Christmas brunch and everyone raved about them. The only change I made was to use Velvetta cheese instead of cheddar. I had some leftover and wanted to use it up.

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Stir Fried Kale

Reviewed: Jan. 11, 2011

Getting my husband to eat greens is like getting a 5 year old to eat...well pretty much anything. However with this recipe he actually gets excited when I make it. The key (at least for him) is to let the kale get sort of crispy in the skillet. I think it reminds him more of chips at that point. It is a simple, great recipe that is easy to tweak to your preferences.

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Slow Cooker Stuffing

Reviewed: Jan. 11, 2011

Tons of flavor! Using fresh sage made a huge difference in this recipe. It was also nice being able to make this in the crock pot which freed up space in the oven for all the other Thanksgiving dishes. This one will be used again next year.

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2 users found this review helpful

Green Rice I

Reviewed: Apr. 29, 2010

I must agree with several of the other reviews; I found the dish rather bland. I even made a few slight adjustments and still had the same feeling. I used fresh spinach and sauteed it slightly in olive oil with garlic, salt, pepper, and italian seasoning before adding it to the rice mixture. I still felt that there wasn't enough flavor and it wasn't as creamy as I was expecting.

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Asian Chicken Salad

Reviewed: Apr. 15, 2010

This was very good. I used crispy wontons instead of frying my own noodles and I left out the chicken since I was using this as a side dish with my roast pork. The dressing is delicious. I will be making again.

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Awesome Egg Salad with a Kick

Reviewed: Apr. 15, 2010

This is ridiculously good. My husband isn't usually a big egg salad fan but he goes crazy for this recipe. Marke sure you use real bacon bits though as it adds a lot to this recipe. You can buy real bacon bits but I usually just make up my own. The only thing I do differently is that I usually use green onions instead of red. Fantastic recipe!

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3 users found this review helpful

Broiled Scallops

Reviewed: Apr. 15, 2010

This is such a simple way to make scallops but is absolutely delicious. The only thing I do differently is to use garlic powder instead of garlic salt. This is the only way i make scallops now.

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1 user found this review helpful

Quiche Lorraine II

Reviewed: Apr. 15, 2010

Fantastic recipe. This was extremely easy to make. I used the Pillsbury pie crust and baked it in a deep pie pan. The recipe makes a lot of filling and if you use a traditional pie pan it will spill over. All in all very easy and delicious.

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Tuscan Soup

Reviewed: Apr. 15, 2010

Loved this soup! I bought the sausages from the Whole Foods meat counter so I bought two hot and one mild and the spice was about perfect for me. The only changes I made were to use kale instead of spinach and added some garlic to the onions and sausage while they were cooking. I simmered the soup for about an hour. I found it was even better the second day.

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Asian Coleslaw

Reviewed: Oct. 28, 2009

Wonderful recipe. It was a great way to use up a bunch of red and green cabbage that I had in the summer from the farmer's market. My husband (who is very picky) raved about this recipe.

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Southwestern Spaghetti Squash

Reviewed: Oct. 28, 2009

I really enjoyed this. It was my first experience with Spaghetti Squash and I was very pleased. The only problem was I ended up having to throw some of it away because it made a ton and my DH (who doesn't like black beans) wouldn't eat it and I couldn't finish it all.

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Single Crust Peach Pie

Reviewed: Oct. 28, 2009

This came out really soupy. When you cut into it the pie completely fell apart. Apart from the appearance (and that I had to eat it with a spoon), it was delicious!

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Lemon-Maple Butternut Squash

Reviewed: Oct. 28, 2009

I am not sure if my butternut squash was just really small or what but there was WAY too much liquid and it was WAY too sweet. I ended up making two decent size sweet potatoes and mixing that with the squash and the sauce. That helped even out the consistency and the sweetness but it was still a little too sweet for my taste.

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0 users found this review helpful