Blender Woman Recipe Reviews (Pg. 11) - Allrecipes.com (10115384)

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Blender Woman

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King's Seasoned Salt

Reviewed: Oct. 12, 2013
I don't know what I did wrong here, but I didn't really love this seasoned salt. It kind of just tasted like salt, but with a bitter bite. The large pieces of thyme seemed odd in it, so I ran it in the blender about 10 seconds or so. That did help with appearance. I tried using it in a recipe, but the flavor was not there like with the store bought kind. I almost wonder what they add differently. I made 1/2 recipe and it was enough to fill a standard sized spice jar.
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Baked Apple Turnovers

Reviewed: Oct. 12, 2013
These were so good. The crust was wonderful on them and I just used an affordable store brand crust. I used the apples, I had already, which I believe were gala apples. It took about eighteen minutes for my apples to cook down. I used a Norpro mini Apple mold to cut the shapes and help fill and seal them. So, I went with round pies. I got four and then pressed out the dough scraps and I got two more. I still used the 3 Tblsp. of filling in each. They were filled plenty. I was left with a good 1/2 cup, or a little more, of filling. It was no problem, because it is fine on its own like a thick apple sauce. I baked the pies on a parchment lined sheet, sprayed with Pam. They took twenty minutes to bake. I just wish pie crust, was a little more healthy because I want to keep eating more. ty
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Harvest Pumpkin-Oatmeal Raisin Cookies

Reviewed: Oct. 12, 2013
I thought these were okay. My biggest issue was they are called a cookie, but they are much more like little soft cakes. The other thing is, they are so sweet. The splenda taste lingers on the taste buds, which I didn't really like. I made a half recipe and got thirty two cookies using a cookie scoop. Some reviewers mentioned the lack of spread, so I flattened them gently. That helped some. For the raisins, I subbed half the amount of mini chocolate chips. I also added one and a half teaspoons of pumpkin spice, to up the pumpkin flavor, which I thought they really needed.
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Fresh Asparagus Soup

Reviewed: Oct. 7, 2013
compared to other aspargus soups I have tried, this was descent. The asparagus I used were the larger kind and it took 15-16 minutes to cook. When I measured out my yogurt I realized I only had 1/4 cup left. That amount worked fine. I usually cut the amount of yogurt in half in smoothies anyhow, because I find the taste dominant. I didn't have soy milk, so I used an equal amount of low-fat milk. I followed everything else as it, but to lower the sodium I used 1 no-sodium vegetable bouillion cube for the whole recipe and cut the amount of salt to 1/2 a teaspoon. It was plenty! I like soups that include the garnish, and these garnishes worked well taste wise. Just time wise, with all of the components, it does take a bit of preparation and clean-up. Also note, if for presentation purposes, the asparagus does sink pretty quickly.
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Pan-Fried Asparagus with Onions

Reviewed: Oct. 5, 2013
I really didn't care much for this technique of making asparagus. I normally broil or grill them. I found the asparagus to be too greasy and not much flavor was imparted by the onion or seasoning, oddly. It also took a little longer than suggested. Will stick to other asparagus recipes on the site I have found more flavorful. It went fine with dinner this evening though.
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Tastes-Like-Beef Turkey Burgers

Reviewed: Oct. 5, 2013
I thought these were allright, but I definitely couldn't mistake them for beef burgers. I have also tried better flavoring as these were quite salty. For ease I just broiled them. It took about 12 minutes on high. As I thought they didn't have much flavor, I topped them with a small piece of pepper jack cheese and a little chili sauce at the end. It kind of reminded me a little of the onion soup mix meatloaf, or a little more like beef after those additions. Will stick to 2 other favorites for turkey burgers on the site.
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Avocado Toast

Reviewed: Oct. 5, 2013
I thought this was just alright. It made for a quick and easy lunch today with some soup. Just seemed like something was missing. It was almost like the beginnings of a sandwich, but the other ingredients were not listed. I have mashed avacado with a little garlic salt and put it on a tortilla. That worked for me. Maybe, it was the cheese with this, I don't know. It was an affordable lunch anyhow. ty
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Vanilla Banamango Smoothie

Reviewed: Oct. 4, 2013
This was a good smoothie! 2 things I liked about it, is that it incorporated a vegetable and that it was the first smoothie/juice with ginger that called for the powdered form. I find fresh ginger too strong of a flavor in anything other than a stir-fry. I will subtitute it in other recipes. The type I used was Chinese Powdered #1 from Penzey's. Their spices are very strong, so I cut the amount in half. The yogurt I buy is non-fat Greek plain yogurt. I subtituted 1/3 cup of that for the 6oz of vanilla kind. Next time, maybe I will add a little vanilla or sweetener to see if there is any difference. My mango was frozen and I still used the ice cubes. Even with a frozen mango, not sure how someone without a high-speed blender could blend this though. It has very little liquid. I have a Vitamix blender and had to use 1/2 cup fresh oj, instead of a 1/4 cup, and really had to use the tamper to process it. Mine was also orange in color for some reason. ty
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Dijon Roasted Potatoes

Reviewed: Oct. 3, 2013
These were tasty little potatoes. I followed the recipe as is, except I just quartered the potatoes and I also doubled the recipe. I lined my baking sheet with foil to avoid any sticking. I was roasting carrots at the same time at 425 degrees, so I just cooked these at the same time. I let them cook 35 minutes, turned the oven off, and then let them sit in the oven 5 more minutes. They were perfectly cooked. I might even triple the recipe next time, if they are good for lunch, as my red potatoes I typically buy are on the small size. ty
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Balsamic Roasted Carrots

Reviewed: Oct. 3, 2013
I thought these were okay. I followed the recipe exactly except for peeling and halving my own carrots. I have never been a fan of balsamic vineger and this recipe was no exception. It never imparts flavor to recipes I add it, but it does cause a browning color I don't care for. The carrots didn't have much flavor and the texture on some was slightly on the rubbery side.
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Chocolate Kahlua® Brownies With Coffee

Reviewed: Oct. 3, 2013
I thought these were okay. The description is right about them being "fluffy." I like a cake-like brownie, but these are definitely more like a very soft cake. Only changes I made were making 1/2 recipe, upped the cocoa some for a more chocolaty flavor, and baked about 24 minutes in an 8x8 pan. If looking to make small cakes, with a just a hint of chocolate or sweetness, to add a lite garnish to, these will work fine.
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Butternut Squash and Turkey Chili

Reviewed: Oct. 1, 2013
I thought this chili was okay, but I liked it more the next day once it thickened. I even added another can of diced tomatoes to it the next day. However, what I didn't care for was the butternut squash in it. I found it to be too sweet. The texture of the pieces varies between cooked just right to too mushy. I would not add this vegetable to chili again. The green chilis were also kind of hot the first day, but mellowed out in flavor over-night. It was good with some cheese on top for lunch.
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Jan's Carrot Soup - vegan and dairy free

Reviewed: Sep. 29, 2013
This is a very delicious pureed soup. I can see it working well for Thanksgiving too. I make lots of pureed blender soups, so I am getting familiar with how much a recipe will make, and I decided to go with half the recipe. I got at least 6-7 bowls worth of soup easily. I didn't have sweet potato, but I had butternut squash and used that. Putting the recipe together was actually quite easy as I bought cubed butternut squash and even had peeled garlic. I also weighed out my carrots after peeling them. I suggest that, as it takes more than might be expected. The longest part was actually the boiling/simmering which took about 35 minutes. While it simmered I blended the rest of the ingredients to have it ready. I only had to sub 2 tsp of dried parsley as I realized I didn't have any fresh. I also used low sodium vegetable bouillion cubes to make my broth. I let the cooked vegetables cool about 10 minutes and then added them, with the liquid, to the blender which took 2 batches. The soup was a nice change to other pureed soups I typically make such as sweet potato or butternut squash. I would highly recommend this as a pureed carrot soup! It has great flavor, is very healthy, and is super affordable too.
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Almond Flour

Reviewed: Sep. 28, 2013
I found the almond meal I made to be just as good as the store, but better. The stuff at the store is really dry. I made it in the Vitamix blender, except with peeled almonds. It works fine in recipes and stores well in the freezer for long-term use.
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West Coast Trail Cookies

Reviewed: Sep. 27, 2013
I reviewed this recipe, before it was kitchen approved. Here was my review: I thought these were a good hearty cookie. I liked how they stayed chewy after they cooled. I followed the recipe, except I used a mixed berry blend, I chopped some, and for the chocolate I used milk chocolate chips I had in the house. Only change I would make is cut the coconut in half or leave it out. However, that is mainly because, I am just not a fan of coconut personally. The base is really versatile though. I could even see adding the nuts, if allergies are not a concern. I am sure my husband will love these, when he tries them this evening. I got 3 dozen, with half the recipe. If you like a cookie with "everything," this recipe is for you.
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Apple Raisin Cakes

Reviewed: Sep. 26, 2013
I was looking for recipes for apple cake, when this one came up. When I looked at it, I wasn't sure if it was pancakes or handheld cakes? As it was recommended by the "American Diabetes Association," I decided to give it a try. I followed the recipe exactly, except I was short a couple of tablespoons of raisins. It didn't seem to be a problem. It didn't say how to oil the pan, so I just sprayed it with PAM. I used a mashed potato scoop and got 7 cakes. They are way too dense and heavy to be a pancake and not quite exactly sweet enough to be a cake. I decided to go the cake route and drizzled them lightly with a vanilla glaze, similar to ones on this site. It was much more like a dense flat cake then. Just probably no longer diabetic approved. Interesting recipe, anyhow, thanks.
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Lentil Soup with Lemon

Reviewed: Sep. 24, 2013
I thought this was good lentil soup. So super easy to make and with stuff I normally have in the house, for the most part. It all fit in a 3" lidded pot, making clean-up easy too. I followed the recipe exactly, just with the spices I did one pinch of them all and 2 pinches of cumin. I find most spices to be in over-powering amounts in many recipes. I also used a combination of no-sodium vegetable and chicken boullion powder, I had left, to make the broth. It didn't seem to be lacking salt. It does only make 4 servings, as suggested, but is fine for lunch or a quick last minute supper with bread or something similar.
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Avocado Dessert

Reviewed: Sep. 24, 2013
This is delicious! I bought a bag of avacados from my local wholesale club that were really large and almost too creamy for what I had planned to use them for. They were perfect in this. Since, I have not tried a dessert recipe with avacado except for chocolate pudding I decided to follow the recipe exactly. It tasted like a mix between vanilla and butterscotch pudding, but looked like pistachio pudding. I definitely recommend it fresh made only though. The next day, I could slightly taste an avacado aftertaste. However, I used a large avacado and only got 2 small servings anyway. ty
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Turkey Macaroni Salad

Reviewed: Sep. 23, 2013
I thought this was okay, but it was nothing special. I liked the idea of using 1/2 yogurt and 1/2 mayo, though. I did make a few changes, but still this salad was missing seasonings and the added ingredients. I cut the dressing in half and it was plenty. I just added salt to taste, the turkey has plenty of saltiness. I also added tomatoes, peas, and some spices. As is, when I tried it, it was just really just mayo, noodles, and turkey.
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Simple Kale Soup

Reviewed: Sep. 23, 2013
The description of this soup is very accurate. It is simple, yet hearty. I only got about 4-5 servings, so I would probably just double the recipe next time. I used un-peeled red skin potatoes and for the broth I used 2 packets of no sodium chicken broth powder. I thought, there would not be enough salt because of this. However, with the pre-cooked turkey there is plenty. I used approximately 1/2 of a pre-cooked Butterball oven-roased turkey breast which I cubed, that I first heated in my Nu-Wave oven for 8 minutes. I have not seen turkey ham before. I am not sure the kale can really be tasted, but it does add color to the broth.
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