Blender Woman Recipe Reviews (Pg. 1) - Allrecipes.com (10115384)

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Blender Woman

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Mom's Zucchini Pancakes

Reviewed: Aug. 20, 2014
These were really good. Although, I have to admit I like Allrecipes zucchini patties recipe and another one of mine better. Only reason being is these were more of a floury type. Others are more heavy on the zucchini, cheese, and onions. What I liked about these though is they cooked up so nicely. There was not sticking and they just kept such a nice roundish shape and even browning. If you have a Vitamix, or similar high-speed blender, I highly suggest sticking 2" or so pieces of zucchini, in the machine, filling it with water, and processing it that way. It takes only 10 seconds, or so, on low, to shredded zucchini. I drained well pressing out the water, in the strainer, and then again patted dry with a paper towel. I made 1.5 times the recipe and it took 2 small/medium sized zucchini for 3 cups. I was able to cook them in 2 batches in an ex-large sauté pan I have with tall sides. First batch was 7 patties and the second was 6. I used a #16, or muffin scoop, for portioning. For the oil I just used 2 tablespoons of grape seed oil divided between the two batches and cooked them on temperature 6 on my stove. First batch was 3 minutes per side and then flipping twice more for 2 minutes per side. Second batch was the same, but second flipping was 1 minute per side once the pan was hot. I got 13 total with 1.5 times the recipe. I did the calorie calculation, as made, and it came to 75 calories per patty! ty
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Aug. 19, 2014
I thought these were pretty good. My only issue is they are a little sweet. They remind me a bit of the oatmeal cookies on the popular oatmeal box, but with chocolate and walnuts. They bake up nicely. I made 1/2 recipe and got 29 cookies. I baked them on parchment paper and portioned with a cookie scoop. They took 17 minutes to bake. ty
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Sweet Italian Green Beans

Reviewed: Aug. 17, 2014
These green beans were pretty good from coming from a can. I didnt have bacon but planned to use real bacon bits. I realized after beginning the recipe I only had about a teaspoon of them left. So, I cooked them with a tablespoon of grapeseed oil about 30 seconds. Then added the green onion and garlic and cooked another 30 seconds to 1 minute. The green onion I had were large, so I just used two. For the Italian tomatoes I pureed a can of stewed tomatoes with about 1/4 teaspoon of Italian seasoning, in my Vitamix on low. I then added the rest of the ingredients, but only did about 2 tablespoons of brown sugar and it was plenty. Served with mashed potatoes and meatloaf. ty
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Shredded Potato Quiche

Reviewed: Aug. 17, 2014
I thought this was pretty good. I loved how quick it was to throw together. I made a couple of subs, for what I had on hand. I used Simply Potatoes southwestern blend shredded potatoes. If making this, I recommend a more flavored potato. This casserole is about half potatoes. I also subbed the ham with turkey breakfast sausage I made the other day from the site. Lastly, I didn't have swiss cheese. I had a shredded cheddar blend with cream cheese. So, I went with that. I used the same proportion of everything, except the cheese I only had a little over a cup. I thought the calories seemed high, but then realized it only showed the recipe as 4 servings. A 9x9 pan can easily be cut into 8 regular servings. I baked the hash browns for 25 minutes. There was only slight browning on the edges at that point. So, maybe an additional 5 minutes would have been good for a more crisp consistency. I had this problem with similar layered hash brown casseroles calling for pre-baking them. It always takes longer than suggested to crisp up. Once I added the eggs, it took 25 more minutes for them to set up. ty
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Turkey Breakfast Sausage

Reviewed: Aug. 16, 2014
I thought these tasted good, but honestly felt like it was more reminiscent of a turkey burger in flavor than a sausage patty. There is another recipe for turkey sausage on the site, that I tweak and make a bit sweeter that I liked more. This has more of a heat taste to it. I followed the recipe exactly, only making 1/2 recipe and further cutting the hot red pepper flakes in half. Glad I did that, because these were plenty hot. The cook times were way off. I sat over the stove 25 plus minutes. At temp 7 they wanted to burn. At low, or temp 3, the internal temp would not move. Something in-between that would be good. I felt like I was standing over the stove forever. I finally gave up on my thermometer registering the best temp, because the patties would have been completely dry at that time. If I made again, I would add more sweetener, less heat, and probably broil them. The salt and pepper could be reduced some too. I got 9 thick patties and cooked them in 1 tablespoon of grapeseed oil. Loved the calories count at 91 each, including the cooking oil, using lean turkey meat. I may make these in the future, with the intent for sandwiches though and stick to my other recipe for breakfast.
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Beaker's Vegetable Barley Soup

Reviewed: Aug. 14, 2014
This was pretty good for a vegetable and barley soup. It was nice and hearty. It does have an ever so slight heat kick to it and the undertone of the curry can be tasted. I would not make if curry is not spice that is liked. I loved how thick it was and it used what I had in the house, for the most part. I didn't have celery, so I had to leave that out. When I went to add the diced tomatoes, I realized that I only had canned stewed. It had celery in it, so it ended up working perfect. I added the stewed tomatoes and half of a large fresh tomato to the blender to puree it for a few seconds on low. It cut through some of the green pepper taste and lack of tomatoes in the can. I had cooked some dried chickpeas, the day before, in some onion and carrots and just used those. For the broth I used 2 cups of organic store bought low-sodium vegetable broth and then for the rest of the 6 cups of water I added 3 no-sodium vegetable bouillion cubes. Using a low or no-sodium broth alternative probably cut back on the 39% sodium. I did not find the soup too salty at all. My barley was also the quick type, and it did not seem to be a problem. Adding everything to a pot, at once, I found very handy. I cooked it 1 hour and 20 minutes, stirring 2-3 times. I removed the lid the last ten minutes and turned off the heat. I garnished with a little parmesan cheese. Edit note: After it was just made, I have a ton, and the leftovers are not getting eaten. I am highly dependent on the leftovers.
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Yogurt Parfait

Reviewed: Aug. 14, 2014
I make these all the time for packed lunches. The serving size is a little large in this recipe. I fit everything in a 1 cup container with ease. Any fruit, blueberries, strawberries, peaches, etc can be used. I make my own granola. Tends to be healthier, than store bought, and less sweet. I dont always have vanilla yogurt. When not, nonfat plain Greek yogurt works great drizzled with a little honey.
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Healthier No Bake Cookies I

Reviewed: Aug. 13, 2014
These were really sweet! I am not sure these can really be called healthy with all of the sugar. I remember the regular version from when I was a kid, but didn't compare. These haven't set up yet, but they did seem a tad oily and softer than I remember. I made 1/2 recipe which yielded 20 cookies with a cookie scoop. I followed the recipe except, when I cut it in half, I subbed 2 of the tablespoons of sugar with maple syrup for a little added flavor. I used Jiff creamy natural instead of chunky. I didn't think coconut would be good in these, nor remember it, so I left it out. The filling still seemed plenty thick. I also added a small pinch of salt. 20 cookies, made as written above, came to 89.2 calories each.
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Peanut Butter and Maple Oatmeal

Reviewed: Aug. 12, 2014
I liked this. Instead of steel cut oats, to save time, I used an equal amount of quick oats. I cooked them in the microwave with 1/2 cup of water for 2 minutes. They were perfectly cooked. For the peanut butter I used Jiff Creamy Natural peanut butter. I didn't have Whole Foods brand available. I also assumed quick oats are not as hardy as steel cut, so I halved the peanut butter and maple syrup. I went to do the same with the brown sugar, but it just seemed like it needed more. I added 2 more pinches of brown sugar which may have came to at most 1 tsp. With the extra brown sugar and a quick sprinkle of salt the flavors seemed more balanced. I forgot how quick it is to make a bowl of hot cereal in the microwave. I may make this again as a change to all of the fruit flavored oatmeal recipes. Calories, as made in my notes, came to 1 serving at 118.6 calories. ty, this was very filling this morning with a hot cup of coffee.
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Flax and Sunflower Seed Bread

Reviewed: Aug. 11, 2014
This was a pretty good wheat bread recipe. I had everything, but had to sub flaxmeal for the seeds . That worked fine. I am just not a fan of the seeds whole. I also used white whole wheat. My sunflower seeds were unsalted and roasted. For some reason the bread machine recipes never suggest warm water. Out of habit I used warm water, and about 105~110 degrees. On the cycle, suggested, it took 3 hrs and 25 minutes in my Zojirushi bread machine. This bread tasted like whole wheat bread and had that healthy flavor. However, it was soft and had an almost buttery aftertaste. Cutting it with my Presto bread guide I got 17 slices at 129 calories each.
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Low Carb Zucchini Pasta

Reviewed: Aug. 11, 2014
I really liked this. I tried a similar recipe, that called for salting the zucchini first, and didn't like it so much. This zucchini almost tasted like it was cooked in butter. I am pretty sure that using fresh small-medium garden zucchini helped. I followed the recipe exactly. Only thing is I used a GEFU spirooli type hand slicer. I was able to slice 2 zucchini in no time. My only issue with this slicer, is it leaves a knob piece at the end. I also will have to get a small bristle brush to clean the tiny blades. I still recommend it, for a recipe like this. I got 2 servings at 85-90 calories each. The recipe is healthy, tasty, and quick to make.
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Best-Ever Cucumber Dill Salad

Reviewed: Aug. 10, 2014
I rate this between 4~5. One, I didnt have celery so I had to leave it out. However, I cant imagine only using a 1/2 a cucumber. I also really don't care for a lot of dressing, so I used 1 medium cucumber and halved the dressing. I used a garden cucumber and peeled and de-seeded it. I cut the onion and cucumber between 1/8~1/4 inch slices, as it really didnt say. I used non fat yogurt, reduced fat sour cream, but regular mayo, which was what I had. Made as written, here, I got 3 servings at approximately 78 calories each. Overall, it was a little more vinegary, or tart, than I like. For the lime juice I used 1 1/2 tsp. when I halved it. I might test a little less white vinegar, though, next time. However, I liked the dill flavor and that the dressing was not real thick. I would still make this again. Note: Second time making, and still halving the dressing, I only did 1 Tblsp of white vinegar instead of 2 and that worked perfect. May even add another half a cucumber due to extra dressing.
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Authentic Middle Eastern Hummus (Chummus)

Reviewed: Aug. 8, 2014
This hummus was different than others I have tried. It didnt have that salty canned bean after taste. I made 1/2 recipe and it really does make a TON! I am not a big fan of hummus, but had some dried chickpeas and soybeans I bought some time ago for a recipe I never made. The mix was mostly chickpeas, so I decided to try this. I cooked them with a carrot, small onion, and a 1/2 packet no sodium broth powder. I reserved 1/4 cup of the broth and used that. The vegetables were non detectable in the hummus. Instead of the dip being thick and pasty, it had a whipped airy texture. Note, have a very strong food processor or blender, because there is a lot of dip to blend. It did thicken up some after 24 hour refrigeration. I stirred in a little olive and garlic salt and served with Cedar brand flat bread. This was the freshest tasting hummus I have ever tried. I am not a big hummus eater, but would recommend this recipe to anyone wanting a recipe for hummus that has more time.
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Whole Wheat Maple Walnut Bread

Reviewed: Aug. 8, 2014
I liked this bread. At first bite I expected it to be a little sweet, with the maple syrup. However, it really is just an all-purpose wheat sandwich bread, not sweet at all. I really liked the soft yet chewy texture, of this bread, and the bits of finely chopped walnuts. I did use white whole wheat flour. I believe this bread will be perfectly suited for Allrecipes cucumber sandwich recipe, one of my favorites on the site for sandwiches. As the recipe used bread machine yeast, and not active dry, I used the quick wheat cycle on my Zojirushi bread machine. That cut the time to 2.5 hours approximately. ty
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Waistline-Friendly Turkey Chili

Reviewed: Aug. 7, 2014
Phew, this was really HOT! I even cut back some of the heat using only 2 pinches of red pepper flakes, a mild bbq sauce, and left out the green chilis! I liked how thick it was and all the pretty colors. I did reduce the salt some and added about a cup of water due to the lack of liquid. I just couldnt get past the odd tart bite and heat. I would re-consider the amount of lime juice and acidity of bbq sauce used. I have a heat lover, in the house, so hopefully the rest will be eaten.
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Chicken Alfredo Zucchini Boats

Reviewed: Aug. 4, 2014
These zucchini boats were actually quite good. I realized the recipe only called for 4oz, of chicken, but I probably cut up closer to a l lb from a package I bought. The extra chicken worked great. Being as I had more filling, and my zucchini were slightly small, I just used 5 zucchini instead of 3. I lined a large sheet pan, with sides, with foil. They all fit. I liked how this had so many vegetables zucchini, onion, mushroom, broccoli, and tomato. When sautéing the chicken it kept wanting to steam. I finally added 1 Tblsp of grape seed oil and it crisped up great. After I scooped the zucchini, I realized the middle was mainly seeds with their size. So, I didn't bother to add it to the sauce. I filled all 10 halves and basically used the small bag of mozzarella cheese I bought. I didn't bother to measure. It took one large tomato. I sliced it thin. They baked in about 23 minutes and then I turned the oven to a low broil and added about 3 more minutes to brown the top. ty
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Stuffed Alfredo Baked Potatoes

Reviewed: Aug. 4, 2014
I realized until I saw this recipe, that I have always been on the boring side when it comes to baked potatoes with the traditional sour cream, butter, and salt. We grilled up a couple of extra large russet potatoes, so I had them ready for this recipe. Being as I only had 2 large potatoes I divided the rest of the recipe in half. Then, accidentally used the whole jar of alfredo. It still worked fine! I made the sauce the night before. For some reason as it sat in the fridge it got thinner and not thicker. So, this afternoon I made a roux to thicken it and that worked great. My only additions were a pinch of black pepper and garlic powder. I also added a large roma to the sauce in addition to on top. I like tomatoes and the color was pretty mixed in the sauce. My only issue is the saltiness. Although, to the submitters credit no salt is added. I just find many bottled sauces salty tasting, personally. I liked all of the fresh ingredients added to doctor up a regular or plain alfredo. It would work great on pasta too.
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Honey Wheat Sandwich Rolls

Reviewed: Aug. 3, 2014
I thought these were alright. I was actually looking for a wheat roll for turkey burgers. These seem just a little to dense and heavy for that. These would be more appropriate for Thanksgiving as a heavier type of a dinner roll. I couldnt really taste the whole wheat, added, or honey. I did use a lighter color grain for the whole wheat, called white whole wheat. I think they tasted more like white rolls, though, due to the excessive proportion of bread flour. It was a little time consuming dividing and shaping. It came to basically 2 lbs of dough on my scale for 14 rolls. To cut like biscuits seemed awkward. I divided, shaped, placed on a parchment lined baking sheet sprayed with PAM, sprinkled with sesame seeds, and covered to rise with a sprayed piece of plastic wrap. They took 21 minutes, to bake each, on 2 pans.
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Spinach and Feta Turkey Burgers

Reviewed: Aug. 2, 2014
These were excellent! I made a half a recipe, realizing I only had 1 lb of ground turkey. I used 90% lean blend. The burgers had such a meaty flavor. I liked the lack of bread crumbs. I defrosted the spinach in the fridge. Realizing some was still frozen. I just cooked it, as is, 5 minutes in the microwave, rinsed, and squeezed dry. Only thing I added was a pinch of black pepper and 2 pinches of garlic salt. I also used 2 garlic cloves being as they were small. I did grill them as suggested, but used an additional grill component normally used for small vegetables, as these were a little soft raw. I also used the garnishes depicted, lettuce, tomato, and red onion. I got 7 burgers with half the recipe. ty Note: Made today again, but I broiled them. Lined a sheet pan with foil, sprayed it with PAM, and the burger with olive oil. Started broiler on high and finished off at low temp. They were still very good and juicy. Instead of a bun this time, I served on top of a salad with romaine lettuce, shredded carrots, 1/4 cubed avocado, and 1 Tblsp. of Bolt house farms yogurt ranch. Salad = 107 calories, burger = 131 calories each as made above. This recipe is a keeper!
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Slow Cooker Sausage with Sauce

Reviewed: Aug. 1, 2014
To my surprise, this was quite good for minimal ingredients and effort. I was looking for something easy to be ready for a packed lunch in the morning without sitting over a stove. To top, I had everything in the house. I purchased some home-made sausage at the Farmer's Market and had gotten home to realize I was accidentally given some type of non-flavored variety. I didn't know what to do with it. Although, I am typically not a fan of jarred pasta it works here. I used a basil flavor from Classico. I added at least a cup extra of water to thin it out some. I also, for the first time tested crock-pot liners. Loved using them, no clean-up! My sausage package had 4 in it. I de-cased the sausage and cut it into about 1-1 1/2" slices. At the time, I thought to stretch the meal with some pasta or rice. I then realized I only had about 1/2 of a large green pepper left so I used that much and it worked fine. I added the sliced onion and then my only addition was a couple pinches of garlic powder. I cooked it on high, instead of low, about 4-5 hours. ty
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