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

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Banana Date Flaxseed Bread

Reviewed: Feb. 14, 2015
I have had this exact recipe for at least 15 years! I remember seeing it in magazine in a doctors waiting room. I scribbled it on a piece of paper I found in my purse. I only wrote the ingredients (w/measurements), temp and time. No instructions. But that is the beauty of this recipe. Mix wet and dry ingredients separately, then add dry into wet. I grind all BUT 2 Tbsp of the flax. I know there is no health benefits, but i love the crunch of the seeds with pecans. I like most of the reviews, I also split the sugar between brown and white, and equally split the flour between all purpose and 100% whole wheat. My go to, healthy, banana bread.
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Buckeyes I

Reviewed: Dec. 14, 2014
I've been making Buckeyes forever and although I did not make this recipe I was reading the reviews and can see where folks would have some problems. I use 2 sticks of butter (1 cup), 2 cups of PB (18 oz jar), 1-1/2 lbs of powdered sugar (I use a scale, weigh, then sift) (btw, 1 lb = roughly 4 cups), 2 TABLEspoons of vanilla. In a large pot (6 qt) I slowly melt the butter and PB together, stirring until smooth. Once smooth, remove from heat, add vanilla and then powder sugar, a cup at a time. The mixture will be crumbly. With clean hands, I use my hands to incorporate/knead the sugar into the butter/pb. The mixture is a bit dry. While still warm, I make several large oblong shaped balls (think snow balls how you have to "pack" dry snow into ball) then I break off small pieces and roll into little balls (16-18 grams). I put them on a cookie sheet in the freezer for a couple of hours. I melt the chocolate with PARAFFIN wax. You don't need much wax. The wax keeps the chocolate smooth and easy to dip in and out, AND the result is a beautiful shine. I tried one time to dip in melted chocolate without wax and I couldn't believe what a disaster. It clumped and they looked terrible.
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Bacon Ranch Pasta Salad

Reviewed: Jul. 28, 2014
Better the 2nd day. I read 15 to 20 reviews before making this and the most common remarks/negatives about this salad were "bland" & "salty". Still, I was intrigued enough to try (thinking BLT, but BPT), so I thought long and hard about what changes would need to be made to address "bland" and "salty". Starting with the 2 boxes of pasta, I cooked it al dente. Drained and rinsed in cold water, then dumped in large bowl with ice and water to cool quickly. Drained on linen towel and refrigerated. Then I whisked together (double) 1 cup mayonnaise AND 1 cup sour cream, 2 pkgs ranch dressing mix, 2 cloves of minced garlic & 1 tsp fresh cracked pepper. Then I whisked in milk. I let this sit in the refrigerator for 2 hours because i know with powdered ranch dressings, if you try to eat the dressing immediately after mixing, it's gritty and very salty and bland. I fried 1.5 lbs of bacon and refrigerated. 2 hours before party time, I mixed the pasta with the sauce, then I crumbled the bacon adding it with the black olives, unsliced,whole grape tomatoes and sharp cheddar cheese. I have to say, I was surprised how bland the salad was. However, people really enjoyed it. In the meantime, while everyone ate, bite after bite I tried to figure out what I could have done differently. The answer came the day after the party upon eating a bowl of leftovers. Surprise! It was full of flavor! I was afraid to make this the day before worrying the bacon would be soggy and salad too dry, but it wasn't
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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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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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9 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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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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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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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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26 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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30 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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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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110 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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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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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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30 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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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

Displaying results 1-20 (of 27) reviews
 
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