Blondie Recipe Reviews (Pg. 1) - (10020541)

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Quinoa and Black Bean Chili

Reviewed: Feb. 16, 2013
As a vegetarian I was looking for a chili recipe with quinoa. I was excited to try this recipe given all the rave reviews but I ended up being disappointed with it. The dish came out very thick, almost like a quinoa pilaf with lots of other things missed in, rather than a chili. I like my chili a little bit soupy but this was not, even after adding an additional 15-oz can of tomatoes! The quinoa soaked up any available liquid. If I were to make this again I would cut down dramatically on the amount of quinoa so that it would be an ingredient in the recipe but not the main focus of the dish. Also, even though I followed the recipe it turned out surprisingly bland to me. I had to add salt at the table to give it some flavor.
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Oatmeal Cranberry White Chocolate Chunk Cookies

Reviewed: Dec. 16, 2009
I was underwhelmed by these cookies. I followed the recipe and they tasted fine but between all the craisins and the white chocolate there was hardly enough oatmeal dough to hold everything together! I had hoped for something with more oatmeal augmented by the craisins and white chocolate, not a recipe where the oatmeal is just the "glue" to hold the other stuff together. I guess I'll keep searching.
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2 users found this review helpful

Avocado and Orange Sandwich

Reviewed: Dec. 10, 2009
As a vegetarian I thought this sounded like a great idea for a sandwich but I found I liked the idea better than the execution. I really enjoy the taste of avocado but when I made this sandwich the avocado flavor was completely overpowered by the orange. I think I'll stick to tossing orange segments and avocado pieces in spinach salad with some balsamic vinaigrette instead.
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Brazilian Black Bean Stew

Reviewed: Jun. 27, 2009
I am intrigued by unusual food combinations so I was eager to try out this stew. I found identical recipe in my Vegetarian Times cookbook except that it obviously omitted the chorizo. I made the recipe using vegetarian chorizo and it came out great, but the chorizo was not noticeable and I will just omit it next time. Since I like my stews more chunky than soupy I took the suggestion of some earlier reviewers and used only one cup of water. I also misread ingredients and thought it called for one pound sweet potatoes TOTAL rather than two sweet potatoes of one pound each. I used a one-pound yam, thought the balance was fine and indeed, I would not want more sweet potatoes than that in the mix. Having said that, I ended up with about seven servings at 1½ cups per, so if you use two pounds of sweet potatoes you will either end up with more than six servings or six very large servings!
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3 users found this review helpful

BAKER'S Chocolate-Peppermint Bark

Reviewed: Dec. 16, 2007
I was going to make some of this and give it as gifts. I tried one reviewer's suggestion of making a semi-sweet chocolate layer first and when that had cooled I added a layer of white chocolate on top along with the crushed peppermint. 'Don't know why, but when I went to cut the candy into pieces, the white layer separated from the dark layer, and most of the crushed candy pieces on top just fell off! They had not stuck to the chocolate, even though I'd used a piece of waxed paper to supposedly press them into the white chocolate layer after I'd sprinkled them on. The stuff tastes good, but I couldn't give it as gifts with the way it all came apart. I think if I make this again I will just make one layer and stir all the crushed candy into the melted morsels so there's no chance of pepermint "fallout!"
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Fennel in Wine and Honey

Reviewed: Dec. 16, 2007
I would have to agree with "Danny Boy" on this one. It wasn't terrible but I certainly did not think it was great, either. After reading the rave reviews from others I decided to try this. I have had roasted fennel before and liked it, but wanted to try a different preparation. I used chicken broth and alcohol-free white wine for the liquid and sprinkled dry mustard powder on the fennel instead of mustard seed. The fennel was certainly quite tender when done, but as "Danny" wrote, it didn't have much flavor to it. I had hoped for something more spectacular esp after what I paid for the fennel bulbs! Perhaps it would have been improved if I'd used real wine instead of the kind with no alcohol, but since others said they had made it using only broth I thought it would be OK. I would have to say I was disappointed.
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Simply Marinated Mushrooms

Reviewed: Sep. 13, 2007
This was certainly easy to make and very zesty, but I would have to agree that it has too much salt--and I even pared it down a little! If I could, I'd give it 4½ stars because I think the salt was the only drawback. Next time I will try ½ t rather than one whole teaspoon. After all, the other marinade ingredients are quite flavorful on their own.
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3 users found this review helpful

Toasted Strawberry-Cream Cheese Breakfast Sandwiches

Reviewed: Aug. 28, 2007
At last, something fun to make for a special occasion breakfast besides the typical pancakes/waffles/french toast fare! I made this for my boyfriend's birthday and we both really liked it. I used a plane grater to grate the chocolate rather than chop it, and since he does not drink I skipped the step with the wine and just used plain sliced strawberries. The sandwiches turned out great--pretty to look at and so tasty to eat. This is definitely a keeper!
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Herb Vegetable Orzo Salad

Reviewed: Jul. 14, 2007
Very pleasant summery salad with a good blend of flavors. At first I was concerned that the amount of pasta was not going to be enough to balance all the veggies, but I made the recipe as indicated, figuring I could always add more orzo later if needed. It turned out to be just right when made the way the recipe says. I do not like olives so did not include them, and I used a reduced fat Greek vinaigrette with feta instead of the oil & vinegar.
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15 users found this review helpful

Artichoke and Sun-Dried Tomato Chicken

Reviewed: Mar. 28, 2007
I took some of the suggestions from earlier reviewers and thought the end product turned out quite well. Specifically, I had a couple of huge chicken breasts so I cut them into large chunks before browning them in the oil along with a couple cloves of garlic, and I also used the marinated artichoke hearts. After adding one can of Rotel tomatoes with chiles, I wanted something saucier so I added an 8 oz can of tomato sauce and also a couple minced sundried tomatoes to augment the sundried tomato pesto. I then served it in bowls, like a stew, and I thought it had a very good flavor--a little kick from the chiles in the Rotel tomatoes and not bland at all. Another bonus was that it was quick to prepare! I would certainly make this again.
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Grilled Portobello and Mozzarella

Reviewed: Mar. 18, 2007
This is terrific meatless recipe. I took some of the suggestions and used the Italian dressing you mix yourself and also fresh mozzarella for melting on top of the mushrooms. I made some focaccia bread and made sandwiches with the finished mushrooms. My vegetarian boyfriend raved about them for days!
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