Alex D Recipe Reviews (Pg. 1) - Allrecipes.com (10063195)

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Alex D

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Banana Nut Bread III

Reviewed: Apr. 8, 2014
I have tried a zillion banana bread recipes and this one is perfect. I only came across it because it was one of the few banana bread recipes that didn't call for sour cream or buttermilk. I only had 2 small bananas, so I halved the recipe. Because I only made half the recipe, of the 1/2 cup sugar I used 1/4 cup white and 1/4 brown sugars. (Also, I didn't have pecans so I used walnuts). I can't wait to get my hands on some over ripe bananas to make a full recipe.
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1 user found this review helpful

Hello Dolly Bars

Reviewed: Nov. 2, 2013
Making "Hello Dolly" bars has also been a family tradition of ours. My mom got the recipe (in 1950's) from one of her sisters. Basically the same....graham cracker/butter crust baked for 10 minutes. Then layer in this order...over hot crust 1 cup semi sweet choc chips, 1 cup butterscotch chips, 1 cup coconut, 1 cup chopped walnuts TOPPED by drizzling an entire can of condensed milk then back in the oven approx 25 min. The "key" to this is to cover the pan with aluminum foil immediately after removing from oven, and let cool overnight with foil still on.
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4 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Oct. 2, 2012
Very good, extremely fast and easy. I only made 1/2 recipe to use up a container of store-bought-homemade, refrigerated type salsa which no one liked because it was so watery. So I drained the salsa and came up with a 1/2 cup salsa. I added 6 oz chicken stock (had leftover) and 1 can of black beans. I did add 1.5 teaspoons of cumin (even though I halfed the recipe). I heated and refrigerated the leftovers. I thought it tasted better the 2nd day. I will defintely make again and the ONLY CHANGE I WOULD MAKE - 3 cans of black beans and not blend the 3rd can some whole black beans. And yes, tortilla chips, sour cream and onions are a must!
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3 users found this review helpful

Fish Tacos

Reviewed: Aug. 11, 2012
Excellent - the other reviews were right! It's the sauce that makes this so awesome. No matter how you cook your fish, just make sure to make this sauce. I had some leftover and used it as a dip for tortilla chips.
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8 users found this review helpful

White Texas Sheet Cake

Reviewed: Feb. 7, 2012
I am really surprised at all the high ratings, which is why I made this cake, plus white cake is my favorite. First,this cake is way too sweet; I mean sickening sweet. Also, way too much almond extract (almond flavor). I may have liked vanilla extract better. Third, the amount of powered sugar (4.5 cups) is way off...you'll need either more butter/milk or less powered sugar. As is, I had to add more milk.butter to the frosting and found I had way too much frosting. For others, cut back on the powdered sugar (3.5 should be plenty). It's the frosting that makes this way too sweet.
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8 users found this review helpful

Apple Streusel Squares

Reviewed: Nov. 16, 2011
I'm sure this is good, it should be. Let's see...9 inch pan, 8 servings; 1 piece, (that is pretty small) and a whopping 600 calories and 30 grams of fat!! No thanks. I am so glad Allrecipes supplies the Nutritional Information.
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14 users found this review helpful

Tacos in Pasta Shells

Reviewed: Oct. 3, 2011
I made this dish for a group of H.S. Soccer players (pre-game pasta dinner). I wanted something different from the usual spaghetti dishes! It was a huge hit! I made just a couple small changes...used 6 oz of cream cheese, subbed a packet of Taco seasoning for the salt & chili powder, no butter. Made extra shells in case some shells split (that was smart of me). Like other reviewers suggested, I put about a 1/4 cup of the taco sauce on the bottom of the dish, then added the stuffed shells and the rest sauce on top. Covered with foil and refrigerated overnight. Before baking, I removed the foil and added approx 1 cup salsa...about a tablespoon on top of each shell. Put the foil back on and popped into the oven. I had to allow and extra 15-20 minute cooking time since the dish was cold. Then I removed foil, & followed the rest of instructions. This dish is going to the next potluck dinner!!
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13 users found this review helpful

Cake Balls

Reviewed: Aug. 6, 2011
I read the reviews first & from those reviews, I did the following: made cake(s) and cooled completely; used my KITCHEN AID stand mixer with large paddle. Broke up cake into 2" pieces. Place 1/2 cake pieces in mixer, added some frosting & "stirred"...added the rest of cake pieces, more frosting & "stirred". I only used a little more than 1/2 can frosting (following others reviews). Dumped mix into tupperware bowl, covered, and refrigerated overnight. Next day, I used my small-size cookie scooper to get uniform size balls. Scooped about 10 at time then took each scoop and rolled them into balls (wasn't even messy!). Placed those balls on cookie sheet and put in freezer for 1/2 hour before dipping into chocolates. I could not imagine using hands to mix in frosting or to roll into balls before refrigeratored. This method was SO easy and not messy at all :) I made devils food/choc frosting & yellow cake/caramel frosting. Dipped in white chocolate (the "real" thing at Trader Joes and Nestle semi-sweet chocolate) Used a small amount of parrafin wax in each chocolate to get the right consistency...and nice gloss shine!
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24 users found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: May 25, 2011
Awesome ribs! I've tried par-boiling (yuck), cooking on a low heat in the oven (dry)...but this worked out wonderful. I bought 2 - 3lb slabs of b-b ribs. Baked as directed at 450. I had cut each slap in 3rds to get the to fit into the crockpot. After reading a lot of reviews, I opted not to try this sauce; instead I used Sweet Baby Rays original bbq sauce. My crock pot has a 10 hour setting which I used since I leave for work at 8 and get home at 5. Next time I won't cook quite as long. Don't forget to remove the skin-like membrane located on the bone side of the ribs. My husband & 2 teenage sons said these were better ribs than at their favorite bbq joint!
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29 users found this review helpful

Open Face Mozzarella Sandwich

Reviewed: May 11, 2011
This would make an awesome panini sandwich! Same ingredients-just add another slice of bread and grill.
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3 users found this review helpful

Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Apr. 21, 2011
You do not need vinegar or salt. The secret to making hard boiled eggs that do not stick to the shell is to use older eggs! Ideally, eggs that are 10 days to 2 weeks old work best. For Easter, I always buy eggs ahead of time. I put the eggs in a pan, cover with COLD water 1" over the eggs; bring to a boil over medium/medium high heat. Once the water comes to a boil, cook for 1-2 minutes, then turn off the heat and cover the pot with a lid. Let sit for 10-15 minutes depending on egg size. Drain water and cool immediately with cold water (I drop the eggs in bowl of ice water). Let them sit for a couple minutes and remove.
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75 users found this review helpful

Strawberry Coffee Cake

Reviewed: Mar. 9, 2011
Taste okay...nothing special. The bottom crust taste like a box mix (bisquick). The best part was was the strawberries and topping (I used 2 cups of strawberries and brown sugar vs white in topping). Reminds me of strawberry shortcake...probably would be good warmed with a scoop of ice cream on top.
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2 users found this review helpful

Stuffed Strawberries

Reviewed: Feb. 12, 2011
I made these for my ladies Bunco night (along with chocolate covered strawberries). Instead of 2 TBS orange flavor liqueur, I put a 1 TBS of Kahula, 1 TBS Baileys Irish Cream and 1 TBS Absolute Vodka. After stuffing the berries, I used the leftover melted chocolate from dipping the berries (placed in a baggie and snipped a very small corner off the baggie) and drizzled chocolate on top. Almost too pretty to eat and the ladies loved these!!
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4 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: Jan. 8, 2011
EASY and delicious...it is no wonder why this recipe rates top in 2010. I have made this recipe a dozen times and have passed along the recipe. There is a similar recipe in Allrecipe that calls for beef broth, and I liked it, but something seemed "off" which I now realize beef & pork don't mix. Like other reviews DO NOT use pork tenderloin as that is a very expensive cut of meat. I find 1/2 pork loins on sale for about $1.50 which have no bones & barely no fat. Once the meat is cooked I only have to slice off the top fat, then shred. I pour off the juice into a measuring cup; add the meat to the crockpot, add the bbq sauce and then add any "juice" as needed. YUMMY>
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27 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Oct. 25, 2010
Our entire family loves this recipe. The first time I made it, I followed the recipe exactly (3/4 of wing sauce which is about 12 oz) and added the rest of the bottle after shredding. A little too wet. The last 2 times I made this recipe I mixed 12 oz of Franks Buffalo Wing sauce with 1/2 pack of dry ranch and an entire 3 lb pkg of frozen chicken breast I bought on sale. Before I put on the lid, I made sure all the pieces were covered with sauce. I slow cooked 6 to 7 hours on a higher setting. Removed the chicken, added the butter to the sauce in the cooker, shredded the meat and put everything back in to slow cooker. No additional sauce needed unless you want it spicer! We are a family of 4 so plenty of leftovers for my teenage boys to warm up. Also - top with crumbled bleu cheese - yummm!
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1 user found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 26, 2010
A tried and true recipe! A friend gave me the exact same recipe, as written here, 30 years ago! Oh course, every year, for the fun of it, I try and bake some new zucchini bread recipe I happen to come across....but I always go back to this one recipe! Also, with keeping to my low-fat style of eating, I bake with just a 1/2 cup oil and add no other subsitutes. There is enough moisture in the zucchini.
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2 users found this review helpful

Country Banana Bread

Reviewed: Apr. 14, 2010
I had 4 very ripe bananas and wanted to make banana bread but didn't feel like going through all the work. This recipe is good - but to give it a 4-star rating, I made a few adjustments: 2 eggs (the more eggs, the more cake-like); 1/3 cup oil (cound not imagine an add'l 1 cup, yuck); 1 tsp vanilla, 1/4 cup ground flax seed, 1 cup toasted pecans.
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8 users found this review helpful

One Bowl Buttercream Frosting

Reviewed: Mar. 10, 2010
This is the exact same recipe that appears on the box of Hershey Cocoa. I've used this recipe for years. The trick is to make sure you beat the butter real good before you begin adding the confectioner's sugar and cocoa. Using a hand mixer, beat in as much as you can, then begin to add milk, a little a time. Also, as the package indicates, adjust the amount of cocoa to your taste; 1/4 cup for light flavor, 1/2 cup for medium flavor and 3/4 cup for dark flavor (which is what I use). Do you like "darK" chocolate over "milk" chocolate. Then use 1/2 cup of Hersheys "Special Dark" cocoa powder. The frosting is almost black in color - a whole different taste!
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7 users found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: Jan. 25, 2010
A co-worker loves the peanut butter frosted brownies (topped with chopped nuts and a chocolate swirl) made by the the Awrey Bakery Company located here in Livonia, and she wanted to know if I could duplicate the recipe. Of course I went right to Allrecipes. I found this recipe and BINGO - the perfect Peanut Butter Frosting. I made as directed and had no problems although I admit it is a little difficult to spread. Using a 9 x 13 pan, I found that if you put a lot of some dollops across the entire brownies (works even better if they are still barely warm) and then use a metal spatula and spread in long strokes. I then melt chocolate with a small amount of shortening, put it in a piping bag, and drizzle the chocolate back and forth in one direction, then the other and (optional) chopped nuts. Then I cover with foil and refrigerate before serving. WOW! This has been a hit to every party I have taken it to. Haven't tried in on cake, but great on moist brownies!
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1 user found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jan. 24, 2010
This recipe is awesome! I have made it several times. Not only is it delicious, it can be prepared in just a few minutes. I use my food processor to mix the dry ingredients with cold butter that was cut in pieces. A few pulses mixes it perfectly. As directed, I put 2 cups of the oat mixture into a buttered 7 x 11 glass baking dish. To the remaining oat mixture still in my processor, I add af few walnuts or pecans, and pulse a few times. I pour the mixture into a bowl and using my hands, I pick up handfuls of the mixture and squeeze the mixture to get it to form some small "clumps" before sprinkling mixture on top of raspberry jam. I really think this taste better served the next day. PS..I doubled the recipe to make a 9x13 but I thought there was too much oat mixture. Next time I'll make make 1 1/2 of recipe for 9x13.
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10 users found this review helpful

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