Alyssa Recipe Reviews (Pg. 1) - Allrecipes.com (10096345)

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Slow Cooker Thai Peanut Pork

Reviewed: Feb. 16, 2010
I am Thai and all I can say is this is not Thai dish, according to the ingredients and the method. Teriyaki sauce and peanut butter are not Thai ingredients and they are never used in Thai dishes. The same as fish sauce and soy sauce, fish sauce can never be substituted by soy sauce. Sorry if this comment irritates anyone. I just want to make it clear.
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51 users found this review helpful

Sukhothai Pad Thai

Reviewed: Nov. 2, 2010
For those who want to cook proper and authentic Pad Thai, please read advice from Bes (reviewed on Apr. 29, 2006). The changes she mentioned are absolutely correct. I'm Thai and I've eaten Pad Thai a thousand times since I was little. The dish should be quite sweet, a bit tangy, and salty. For fully authentic way of serving this, sprinkle it with dried shrimp, chopped roasted peanuts, a bunch of fresh chive, a pile of fresh bean sprouts and a lime wedge on the side. If you google the images, you'll know what I mean.
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16 users found this review helpful

Chocolate Icebox Cake

Reviewed: Jan. 13, 2011
It seems unfair if I rated this recipe 4 stars because I didn't follow it to the letter. I prefer oreo crust rather than ladyfingers. I used ordinary dark chocolate that contains 62% cocoa for more bitterness. I found it a bit too sweet for me so next time I will add a bit more of whipped cream (300 ml). But overall I have to say this cake is perfect when I crave for a chocolate treat. It's light, fluffy, bitter and sweet. Oooh yum!
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5 users found this review helpful
Photo by Alyssa

Chocolate Black Tea Cake

Reviewed: Aug. 11, 2008
Only one word I can say "Fabulous". This recipe was very easy to make for inexperienced cook like me. But the taste was just perfect. I did several changes due to what I had in my kitchen such as self-rising flour, sweetened cocoa powder, and my favorite strong tea. I skipped the hazelnuts and put a bit less sugar. Also, I sprigkeled it with cocoa powder instead of confectioner's sugar cause I didn't have it -__-. Many thanks for the real good and simple cake recipe. I'll make it again and again.
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5 users found this review helpful

Nannie's Hot Milk Sponge Cake

Reviewed: Mar. 30, 2012
I couldn't resist adding 1/4 cup butter. Though the tradeoff was the cake wouldn't rise as it should but I'd prefer the buttery and moist cake anytime. I whipped the egg whites seperately and gentlely folded it in to make the cake light. Also, I reduced the sugar to 180 g and added 1/4 tsp salt. Lining the cake pan with baking paper helped the cake come out from the pan so easily. Thank you for the crazy good yet simple recipe.
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3 users found this review helpful

Laura's Unbelievable Chicken and Pasta

Reviewed: Sep. 10, 2013
The reason I gave it 4 stars is because I added chopped onion, garlic, basil, parmesan cheese, and nutmeg. The result was awesome. My fuzzy partner loved it. I would give that version 5 stars. I think if I followed the recipe to the T, the sauce could have been bland like the other reviewers mentioned. Thanks for this recipe though.
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2 users found this review helpful
Photo by Alyssa

Sweet Dinner Rolls

Reviewed: Oct. 28, 2012
I've used this recipe for many things such as sausage bread rolls and custard bread scrolls. I followed the recipe to the T and they turned out perfect every time. Thank you so much for the wonderful recipe.
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2 users found this review helpful

Spaghetti Carbonara II

Reviewed: May 15, 2011
Good recipe but not great. I found it a bit dry like other reviewers said. Next time I'll double the eggs, cheese, and bacon. Also I poured over the egg and cheese mixture over cooked pasta and AWAY from the heat. This way you will have creamy sauce rather than lumps of cooked eggs. Thanks for the recipe though.
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2 users found this review helpful
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Clone of a Cinnabon

Reviewed: Sep. 17, 2010
I didn't have bread flour on hand so I substituted it with all-purpose flour as some reviewers mentioned. My cinnabons tasted very nice but the texture was cake-like. I will have to use only bread flour next time. Thank you so much for sharing this recipe.
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2 users found this review helpful
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Buttery Soft Pretzels

Reviewed: Jul. 3, 2010
Thank you so much for sharing this recipe. I used to buy Aunty Ann's pretzels quite often. But I hadn't had any for years since I moved to NZ. I don't know why there's no pretzel shop here. But now I can make them myself! I'm also planing to bake heaps for all of my family and friends. I'm sure the pretzels will be a big hit since it's rare to find. BTW, the flour was indeed too much. I'll definitely reduce it next time. And, for someone who complained about too much baking soda. I did half the water and baking soda and mine still turned out perfectly fine.
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2 users found this review helpful
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Dark Chocolate Cake I

Reviewed: Dec. 28, 2009
I made this cake for a Christmas party and it was a hit. I followed the recipe exactly and the cake turned out very moist and yummy. I also use the icing recipe from this site; One Minute Chocolate Icing. They did go well together. Many thanks for sharing this.
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2 users found this review helpful
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Mushroom Pie

Reviewed: Nov. 24, 2008
This mushroom pie was actually quite nice. After reading some reviews, I decided to add a few changes: sour cream, no dill, and frying method. Even though it wasn't such a big hit but it's still worth to make it again. Thank you for the recipe and thanks for the useful reviews.
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2 users found this review helpful
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Best Ever Muffins

Reviewed: Jun. 14, 2013
I like the fact that this recipe can be used to make either savory or sweet muffins. Just cut down the sugar to 2 tbsp and add 1/2 salt.Add your favorite chopped veggies, bacon, and loads of cheese. I've made blueberry muffins for the sweet ones. They were yummy. Will make them again and again with different variations. Thank you for sharing this wonderful recipe.
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1 user found this review helpful
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Lamingtons

Reviewed: May 25, 2013
I halved the recipe and made 6 cupcakes coz It's easier for me to dip the cake only at the top. I separated eggs, beat the egg whites and fold them in the batter to make the cake lighter. I gotta say I loved these more than store-bought ones. I'm in NZ btw. Thank you for the recipe.
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1 user found this review helpful
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Lemon Cupcakes

Reviewed: Mar. 8, 2013
I followed the recipe to the t and it turned out great. The cake was really soft and moist. Perhaps it was because I sifted the flour several times as well as not cut back the butter. I do think the cake needs a bit more lemon juice. The frosting went well with the cake. I also saved some lemon zest and sprinkled it on top of the frosting. As the other reviewer said the recipe can be used for an orange cake as well. I tried it out using tangelos. My partner loved it very much. So, thank you for sharing this recipe.
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1 user found this review helpful

French Breakfast Muffins

Reviewed: Apr. 27, 2012
Very easy to make and they taste nice. Nutmeg and cinnamon gave me feeling of comfort and pleasure. Having these with a cup of coffee in the morning would definitely make my day. Thank you for the recipe.
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1 user found this review helpful
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The Best Unbaked Cherry Cheesecake Ever

Reviewed: Dec. 15, 2010
I loved it! It's very easy to make. I personally don't like too sweet dessert, so I had to make a few chages for this one as well. Instead of reducing the sugar, I added more heavy cream (300 mL). I also added 1 tbsp of lemon juice for a bit tang. And, I made the topping using fresh blueberries, sugar, lemon juice, and corn starch. YUM! For those who want to make sure the crust won't fall apart, you can bake it at 175 degrees C for 7-8 minutes. I know it's out of the concept 'unbaked' but I'd like the perfect crust to go with the perfect cheesecake.
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1 user found this review helpful
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Shortbread Cookies II

Reviewed: Aug. 27, 2010
I reduced the ingredients to a quarter and still got a good batch of chocolate swirl cookies. They're very nice but I would add a bit more sugar next time. Here how I did; divide the ingredients into two portions, take 1/5 (25 g from 125 g) flour off from one portion and substitute with 25 g cocoa powder, mix the dough seperately to make one plain and one chocolate dough, chill the dough for 30 min, roll each dough out to rectangular shape on floured surface (3 mm thick), place the chocolate sheet on plain sheet and roll them together into a log, wrap and chill for 30 min, cut the log to 4 mm thick cookies and bake accordingly to the directions.
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1 user found this review helpful
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Crispy and Creamy Doughnuts

Reviewed: Aug. 12, 2010
The first time I made donuts, I used another recipe from a cookbook and the donuts were very nice. But the problem was the dough took too long to rise. Since this recipe's got rave reviews, so I went for it. But I was quite disappointed with their texture and taste. I'll go back to the previous recipe next time.
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1 user found this review helpful
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Carrot Cake III

Reviewed: Jan. 24, 2010
I looked for this recipe because of my bf's request. The first time I followed everything that mentioned, except the vegetable oil. I added too little oil by mistake and the cake turned out a bit dry. No surprise, hah! The second time I added exact amount of oil as the recipe called for. All of my family and friends didn't like it at all. It was too oily and tasteless. They preferred the first one if I could make it a bit moister. So the third time I added 1/8 cup or 30 ml of oil. Guess what?! It turned out perfect!
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