Blender Woman Recipe Reviews (Pg. 14) - Allrecipes.com (10115384)

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Grilled Parmesan Asparagus

Reviewed: Aug. 3, 2013
This asparagus was delicious! I made a 1/2 recipe and got 2 servings, so the serving amount is right on. I used a good brand of ground parmesan cheese. I definitely recommend the fine ground after trying it. It just sticks better to foods. I ended up just using 3 good sized Tblsp of parmesan cheese for half the recipe or about 1/4 less and they were plenty coated. I also highly highly recommend using the larger asparagus, which many wholesale clubs sale, that are about 1/2" or larger. They stay slightly soft still after grilling and aren't so woody. I will definitely throw these on the grill again for a quick side dish. Thank you
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Toum

Reviewed: Aug. 3, 2013
I thought this was really thin. I normally use a scaled down version of the thick Lebanese sauce from this website. I wanted to test a different recipe this time. I used an emulsion blender instead of mortar in pestle, for ease. I think, this is best with all or half olive oil too. It did work well in a pinch for some red skin potatoes I steamed and grilled. They were kind of bland before adding this. I just had to tweak it some adding a little olive oil and adjusting the other ingredients to make the lemon juice a little less dominant. ty
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Mama's Italian Wedding Soup

Reviewed: Jul. 31, 2013
I thought this soup was okay. I had some similar flavored chicken meatballs to use up. When I did a keyword search, this came up. I definitely recommend making the homemade meatballs. They just flavor the soup well and are softer. However, besides that switch I had to made. It seemed like there was more broth than typical Italian wedding soup, it was saltier than I remember, and when I had made it homemade it also had more vegetables. It definitely needed zucchini. Not sure why, but when I sprinkled on the parmesan on top it clumped to the vegetables. Never had that happen before.
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Creamy Vegan Hot Cocoa

Reviewed: Jul. 27, 2013
I had a little leftover coconut cream and found this recipe on the search button. This is definitely not creamy! I actually thought it was very watery and I only added 1/2 the water suggested. Only subtitute I made was using a packet of Truvia for the sugar. I can't imagine the regular sugar would have changed the consistency that much. I suppose, this would be fine if one couldn't have milk, but it's still mediocre tasting. The calories are super high too, even with using a sugar subtitute.
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Delicious Banana Vegan Muffins (healthy and sugar free!)

Reviewed: Jul. 25, 2013
I think these would have been a lot better to me, if I was on a strict vegan diet. Comparing them to regular muffins, there was just way to many bananas. I didn't think they were dry, cake, or soft like a muffin. The centers were more like cooked dense bananas. The add ins saved these. I used 1/2 chocolate chunks and 1/2 milk chocolate chips, as it was what I had. I cut the raisins to 2 1 oz boxes and it was plenty. Additionally, I subbed flax meal for the seed. I didn't have the seed and didn't want to bite into them anyway. I added a splash of vanilla also to the bananas. I made 1/2 recipe and got 12 good sized muffins. I like that this was egg free, made with whole grains, and didn't have any refined sugar. However, chocolate chips do have sugar. So, it is a little mis-leading. I ate about 3 of them and 1 more was eaten. The rest got tossed after they sat and no one ate them, unfortunately.
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Ybor City Salad

Reviewed: Jul. 25, 2013
I thought this tasted pretty good. First, I love garlic flavor so it wasn't too much for me. It was nice not having to add garlic powder or salt to give that garlic flavor. I would even call this Ybor city garlic salad. I used a good quality sliced ham and havarti cheese. I wanted to be able to eat a little now and some later. So, I put the lettuce, tomatoes, olives, cheese and ham in a bowl. Since, I only had finely ground parmesan, I just mixed it and all of the rest of the ingredients as the dressing. This made for a filling meal. ty
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Polish Sausage and Pierogy Haluski

Reviewed: Jul. 24, 2013
I liked this. It made an easy one pot meal. I didn't have 20 full oz of pierogies, so I cut the recipe in half. I used red cabbage and sliced pre-cooked flavored chicken sausage, because it is what I had to use. I am certain it would be even better with the green milder cabbage. The only issues are, I made 1/2 recipe and using a pan with 3" sides it just barely fit the ingredients. I suppose the full recipe would require cooking in 2 batches. I also cut the cooking time way down after adding each ingredient to 5-6 minutes or less. I would consider making this again, if even for convenience sake. ty
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Brown Sugar and Cinnamon Rice Pudding

Reviewed: Jul. 22, 2013
This did not turn out like rice pudding to me. Only change I made was using rice from the rice cooker and so I admitted the water. I am guessing, that only instant rice works in this rice pudding? The small amount of cornstarch never thickened the pudding. It was like plain rice with milk with very little flavor. I typically make rice puddings that are thickened with eggs or a vanilla pudding like cream mixture. Then, at the end the cinnamon amount was way too excessive. All I could taste was cinnamon and it turned the whole rice and milk a light brown color, which made it really not look like traditional rice pudding. This style of rice pudding unfortunately, is just not for me. I am rating it a 3, because I want to believe using fresh instead of instant rice was the main issue. Instant, must have a lot more starch. Still, like the rice puddings with the vanilla cream custard base better. The flavor was just not there for me, if even it was thick.
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Fresh Raspberry Balsamic Vinaigrette

Reviewed: Jul. 22, 2013
I decided to try this today for a salad for lunch. Being as I did not need that much, I made 1/4 of the recipe rather easily. I had frozen raspberries and they worked fine. I just blended all of the ingredients together in my Vitamix on medium speed about 25-30 seconds. I don't care for the raspberry seeds and they would get more processed that way. When I first tasted it, I thought it tasted way too acidic. I added a squeeze of agave syrup and it cut through that. Only other issue is the color. It has the color appearance of human blood, giving it that halloweenish appearance. So, basically, I would consider using a white plain or flavored vinegar, instead of the dark colored balsamic, if serving this to guests. For myself though, it was fine.
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Tomato Bisque II

Reviewed: Jul. 17, 2013
This recipe makes quite a bit more soup than I expected. I would say it makes closer to 6-7 cups sized servings of soup than 4 servings. I am accustomed to using the soup mode on my blender, so I just mixed all the ingredients in it until it was hot. I didn't add the bay leaf because it is normally an ingredient that gets taken out of the soup before blended. I also couldn't fit the last cup of milk in my blender. After tasting the soup, I thought it was too thin and rather bland. I adjusted the seasonings adding some garlic powder, onion powder, and a pinch or so more basil. I used 1% milk and butter with olive oil. That may have been part of it being thinner, don't know, because I left out a full cup of milk. I decided to tweak it to give it more flavor. I turned my bowl into a blt soup, by garnishing it with real bacon bits and a shredded cheddar blend. That greatly improved the overall taste.
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Photo by Blender Woman

Beef Caldillo Stew

Reviewed: Jul. 15, 2013
I liked this recipe. Despite using the Mexican tomatoes and salsa verde, it reminded me of a traditional beef stew but with a hot kick to it. Adults may like this, but I am not so sure if kids could handle the heat. The directions say to add salsa casera. They are not listed in the ingredients list though. So, I didn't know to add it or how much. I used beef tenderloin and I only had about half the amount of beef suggested and it worked fine. About 2/3 the way into being done most of the liquid had evaporated. I added a cup of water and the rest of the salsa verde in the jar, or about 1/2 cup. I let it simmer about 15 or so minutes more and it was okay. My potatoes cooked with the stew for about 45-50 minutes, to fully soften. I liked the ease of this stew. ty
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Rosa's Carne con Pappas

Reviewed: Jul. 15, 2013
I was looking forward to trying this, but the cooking method is a little off in the recipe. I know that a 1" cubed potato will not fully cook in 12 minutes. At least not the ones I buy. I boiled the peeled cubed potatoes for 16 minutes before sauteing. I then cooked them about another 20 minutes before proceeding with the recipe. The onions also need additional time. I thought the beef would have been so much better sauteed until browned and then added to this. It makes the beef almost boiled cooking in the potatoes and onions. I wish I would have reworked that cooking step also. The sauce I used was Herdez red guajillo sauce. I had no problems with that except that it was a little too spicy hot after simmering. I think, this recipe could be better if re-worked some. I would also add peppers or other favorite flavorings to taste. It does make for a filling meal either way though.
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Healthier Creamy Rice Pudding

Reviewed: Jul. 12, 2013
I give this about 3.5 stars. It was honestly, just way too sweet for my taste. After making this, I believe I had made the original recipe for this rice pudding and thought exactly the same. I only had 1/2 cup of raisins, so I used that much. I still thought there were too many raisins. I was surprised the recipe did not say to temper the eggs. I decided to follow the recipe as written, and learned I was right about that. I ended up with a few egg white bits in the pudding. I also thought the pudding was slightly too thin, but thickened after it cooled. I added some cinnamon in my serving bowl and it did cut through the sweetness a tad. I guess, I will keep looking for a good but slightly healthy recipe that has the right balance of creaminess to sweetness.
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Wes' Pork Chops with Verde Salsa

Reviewed: Jul. 11, 2013
I thought this tasted decent, or as good as any pork chop recipe that one might cook in a crock pot. I only had to cook the pork chops for 15 minutes and then once I added the sauce about 3 minutes. I also just made my rice in a rice cooker to save time. I have always liked salsa verde, and considered it mild, but in this recipe or the sauce does have quite bit of a heat kick to it. The pork chops also make it a tad oily as I am used to using it more as a condiment or dip. Was interesting to try in a different manner anyhow. ty
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Cabbage, Peach, and Carrot Smoothie

Reviewed: Jul. 9, 2013
My smoothie looked pretty much like the picture. All I have to say is yikes, the cabbage flavor was spicy strong. I followed the first reviewer's suggestions and cut the amount of cabbage by half. Glad I did that. I used all frozen fruit, so I had to add 1/2 cup additional water to get it budge. I made 1/2 smoothie and got 1 serving. I used red cabbage, which I have found uncooked does take on a strong flavor. I might have to try green cabbage in smoothies and see if that makes a difference. I was told by Vitamix consultant, that cabbage was one of the vegetables that is undetectable in a smoothie. Must have been referring to the green variety.
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Easy Homemade Chocolate Sauce

Reviewed: Jul. 9, 2013
I made this after seeing it under the new reviews and really craving chocolate. I read the reviews first and one person that makes it all the time said it only needed 3 minutes of simmering. I made 1/2 recipe and only simmered for at most 2 minutes. After the milk began to boil, I turned it down to low or 3 on my stove for about a minute whisking and then on off and continued to whisk another 30 seconds to 1 minute instead of turning the stove to medium-high. I have found over cooking stuff like this can cause grittiness or other issues. Although, this tasted fine it honestly reminded me much more of chocolate gravy from this site than the rich, thick, and creamy chocolate dessert toppings I have made.
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Chicken 'N Pasta Primavera

Reviewed: Jul. 8, 2013
I thought this was descent. I followed the recipe as is, except instead of using only a cup of alfredo I used the whole 16oz jar I bought. I have made a similar recipe with fresh steamed broccoli and pre-made alfredo that worked fine. Just use a good brand of alfredo sauce. I prefer the fresh vegetables version, but this was fine considering it was so quick to make and it was too hot today to be in the kitchen too long. Plan to eat right after making, as it does get dry the next day.
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Oven-Grilled Chicken and Vegetables

Reviewed: Jul. 8, 2013
I thought this wasn't too bad when eaten straight from the oven. I followed the directions exactly, except I did defrost the veggies a little in some water and drained them well before proceeding with the recipe. It was kind of like a kabob somewhat, but without the stick. I would have liked some type of seasoning I didn't have to consider on my own or what is the point of a recipe. Just make sure to eat this dish right when it is finished. Once re-heated the chicken gets a little dry and the vegetables kind of soften a bit too much for my taste.
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Refreshing Watermelon Lemonade Slush

Reviewed: Jul. 7, 2013
I decided to try this when I saw it posted recently. I was surprised at how much water was in the drink. I just knew it would be completely thin even with the frozen fruit. The flavor isn't bad, just a bit lemony. I make a similar drink with real watermelon, strawberries, and fresh lemon juice. It is as thick as a slurpy. I will have to post it some time. The flavor of this was decent, though, and I liked the calorie count. Just a bit too much water texture wise for my taste.
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California Salad Bowl

Reviewed: Jul. 7, 2013
I give this between 3-4 stars. It was confusing to whether this was a side salad or a main dish salad. It seemed heavy enough to be a main salad, but seemed like it would be better with beans, corn, or maybe grilled chicken to make it a full meal. The only change I made was only making half the dressing. I used lite mayo and because my avocado was small I just used the whole thing. The dressing was kind of thick with using the whole avocado, I believe, so I added a couple of splashes of milk. I am glad I halved the dressing, because I still thought the lettuce mixture was slightly too heavily coated.
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