Blender Woman Recipe Reviews (Pg. 4) - Allrecipes.com (10115384)

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Garden Tomato Salsa

Reviewed: Jun. 8, 2014
This doesnt taste bad and I used up tomatoes and green peppers ready to turn. To be honest, though, this tasted much more like a gazpacho than what I think of as salsa for some reason. I am using it for a recipe, so I think it should probably be fine.
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Barbeque Sauce for Meat Sandwiches

Reviewed: Jun. 7, 2014
This sauce is very yummy. It tastes like the bottled stuff at my local bbq place. It is not overly sweet or overly vinegary, but yet has both to the sauce. It makes a useable portion for cooked meat for sandwiches and is so quick to mix together. Ty
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Salmon Cakes by Melt® Buttery Spread

Reviewed: Jun. 6, 2014
I thought these had a good flavor. The salmon flavor is very prominent, instead of the fillers. I only had 2 issues. One they were extremely salty. I used leftover salmon from a recipe that had soy sauce in the marinade. I probably should have reduced the salt. I used panko bread crumbs and am not sure how plain bread crumbs would have changed the recipe. After refridgerating over night, I still had to be very careful they did not break. I made a 1/2 recipe and got 6 patties from 2 standard pieces of salmon.
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Photo by Blender Woman

Mrs. Sigg's Peanut Butter Cookies

Reviewed: Jun. 6, 2014
These cookies are fantastic! I have eaten or made enough peanut butter cookie recipes in my life, to have tried quite a lot of recipes. They are typically too greasy, sugary, and even too floury. These had the perfect balance of flavors. Only change I made was subbing more salted butter to replace the butter flavored shortening. I baked them on parchment, and they took between 10~11 minutes. After they cooled they were still chewy and I liked the way they kept a nice round shape. I changed the servings, to 12 from 48, and it yielded 16 cookies using a cookie scoop. I would make these again.ty
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Delicious Salmon

Reviewed: Jun. 5, 2014
I have made quite a few salmon recipes and I just didn't love this one. Salmon is quite expensive, right now, so a recipe has to be just right. I marinated the salmon over-night. The directions did not say what temp. hi or low to turn the broiler. I chose high and after 3 minutes had to turn it to low to finish it the rest of the minutes. I accidentally bought skin on salmon, so I chose this recipe. I hate wasting money on a part of a fish I am not going to eat. To my surprise the skin created a lot of excess oil and splatter in the broiler I am not accustomed to with salmon. Even with such a short cook time the salmon ended up dry and way too flakey. It would be great to use in a recipe in a manner like tuna. The end note was too much of soy sauce or salt also. Not terrible, but just not a repeat method to broil salmon for me.
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Buttermilk Parmesan Potatoes

Reviewed: Jun. 5, 2014
I don't know what to think about this recipe. It didn't have tons of flavor and my potatoes basically soaked up just about all of the liquid. However, they were filling, something different, and I liked the cubed texture. I ended up adding a little garlic salt at the end, to add a little more flavor, as my only change. On the other hand, they are very time-consuming. Cook time alone is 1 hour and 20 minutes. That is more cook time than I will typically spend on a holiday side dish. Also, 14 small potatoes is slightly misleading. That will result in different outcomes. I would have just listed the amount of cups of cubed potatoes with the approximate amount of potatoes needed. I baked this in a 13x9 pan lined with thick foil and sprayed with PAM. Made clean-up super easy. A little heavy and time-consuming, so not a repeat dish, but I used up a lot of leftover potatoes.
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Texas Ranch Potato Salad

Reviewed: Jun. 3, 2014
Whats not to like about potatoes, ranch dressing, and bacon? I had 2 cooked potatoes from the grill leftover. I peeed them, added 1/2 large green onion, 2~3 Tablespoons of Dukes regular and lite mayo mixed. Its what I had to use up. I added 1/2 teaspoon of ranch powder and 2 slices of pre-cooked bacon. It made 2 servings for packed lunches. Ty
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Cinnamon Vanilla Granola

Reviewed: Jun. 1, 2014
After this was finished, I thought it tasted pretty good. I always have an issue with store-bought granola being way too sweet. As I don't have a large family, I changed the servings to 4 to try out the recipe. It yielded about 2 cups of granola. I lined a large baking sheet with foil and sprayed it with PAM spray. I actually had the cinnamon suggested I had bought from a spice store. It has a much stronger taste than traditional cinnamon. The cinnamon and vanilla really came through. Only issue I had was that the oatmeal mixture was not coming together. I ended up doubling the maple syrup and corn oil. I also added a sprinkle of sea salt. Both were good ideas. As I was only making 1/4 of the recipe I watched it closely in the oven. I took it out after about 25 minutes stirring every 7-8 minutes. It still got a light brown color and a crisp to it. I tried a little with cranberries first and found them too sweet for this. I opted for using golden raisins instead. Going to try tomorrow with a parfait.
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Low-Cholesterol Egg Drop Noodle Soup

Reviewed: May 30, 2014
My only real complaint about this soup is the sodium and it is salty. However, it is a fantastic and very quick throw together Asian inspired soup. It's super cheap to make too. I had a small amount of mushrooms left and found this recipe. I ended up doubling it and making 2 servings, because the instant ramen comes in round block form in a cup. The recipe calls for a 1/2 a round. For the lettuce I used the iceburg lettuce pre-chopped in the bags with carrot and purple cabbage. I just sliced it thinner. The extra stuff in the bag just added more color to the soup. For the broth I mixed up some chicken broth using broth paste. I did 1 tsp. of broth paste instead of the suggested 2 for 2 cups of water. I figured it would cut back some of the sodium and to be honest in the instant cups the block is coated in the seasoning. It is not a packet, so I had try to scrape off the broth powder. Make sure to slice the onion really thin, because even doing that it will take 5 minutes to soften. I boiled the soup the whole time. The instant ramen did take only 3 minutes as suggested. I also used low-sodium soy sauce and just beat 1 regular sized egg for the 2 servings. I also realized that even though I doubled the recipe I kept the soy sauce and sesame oil the same. I would consider reducing both personally if making 1 serving, to cut down on sodium. As made, either way, my husband said, "Wow, this is the best darn ramen I have ever eaten!"
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Photo by Blender Woman

Honey Wheat Bread I

Reviewed: May 29, 2014
This bread was great! I thought it was going to be too sweet because of the honey, but it wasn't. I was concerned at first, because I had to add 1 cup extra bread flour before the kneading was done. That may have also helped with it not being too sweet. Mine was definitely more dense than the photo, but it was still soft also. I gave the rise time 30 minutes extra on both the bowl and pan rise. I used my Kitchen Aid Mixer to mix and knead everything. I did about 5 minutes on the kneading. Only other real change I made was using melted butter as opposed to the shortening and using Gold Medal flour white (whole wheat), as opposed to the traditional darker tinted and stronger tasting classic whole wheat. I also used 2% low fat evaporated milk and it did not seem to be a problem. I let it rise in a bowl I rubbed with a little corn oil and just sprayed the baking pans lightly with PAM. I did butter the top crusts both times, as suggested, and it gave it a buttery crispiness to the crust. ty
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Cheesy Zucchini Rice Bake

Reviewed: May 28, 2014
I really didnt much care for this. It came up under the search for leftover rice and zucchini. I havent cooked with canned soup in forever, but this just looked to easy and used up what I had. I followed the ingredients and steps, only subbing butter with olive oil for regular butter. It was what I had and a small amount anyhow. It just didnt have any flavor, or seasonings, and the zucchini added so much water. I would suggest sauteeing the zucchini first. I thought to do that, but was pinched for time so I followed the recipe as is. I let it rest like 2 hours to absorb the liquid and that greatly helped. Still a little too salty and oily for my pallate.
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: May 26, 2014
I really liked the oatmeal crumble base and topping. The jam in the center was just so super sweet. I looked for the seedless type as suggested and only found smuckers simply fruit. To be honest, I found it too sweet even before using it here. The bars held together, the foil liner worked great, though, and this was very quick to make. ty
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Banana Peanut Butter Smoothie

Reviewed: May 25, 2014
I didn't love this one. I rate it between a 3-4. I am glad I read the first review about the strong cinnamon taste. As a result, I only did 1/4 tsp. and it still was a dominant flavor. After blending I found this to be more icy then creamy, which I prefer. So, I just left it in my Vitamix until it was smooth and all the ingredients were well incorporated. By that point, it was more like a thick cold chocolate milk with a hint of cinnamon and peanut flavor. Only change I made was subbing peanuts, 2 Tablespoons, for the peanut powder.
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How to Make Homemade Pizza Sauce

Reviewed: May 23, 2014
Chef John you are killing me. Your recipes tend to have good base flavors, until the heat attacks me. It is so over-whelming in this recipe and others I have tried. I don't do heat well and this was crazy hot with the red pepper flakes. I had all of the ingredients but the anchovies and just added some salt. I even used the San Marzano tomatoes suggested! I planned this for a pizza, but am now going to save it for my heat loving husband in pasta or another dish this weekend. Guess, I am back to my basic no heat pizza sauce for dinner tonight. Luckily, its quick to mix up.
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Photo by Blender Woman

Super Smoothie

Reviewed: May 22, 2014
This was very tasty. It was nice and thick and very sweet, in a good way. I couldn't really taste the cucumber, but typically can't taste a little celery or carrot added to a smoothie either. I made a 1/2 recipe which yielded 1 serving and not 2. For 1/2 the recipe I did 1/2 cup of frozen blueberries, 1 small frozen sliced banana, 1/4 cup sliced English cucumber. I didn't bother to peel it. It doesn't have a tough skin, 1/4 cup of Trader Joes Greek nonfat vanilla bean yogurt, 1/4 cup of water, and 1 ice cube. I blended in my Vitamix blender about 30 seconds on speed 10 and 20 or so seconds on high. Just needed to tamper it a bit. Calories came to 175, as typed above, and using 1 small banana. I will make this again. TY
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Cherry Chocolate Cobbler

Reviewed: May 20, 2014
I did not like this one. It just doesn't turn out. Straight out of the oven, it tastes like undercooked gummy brownie batter on very tin can tasting cheeries. The 2 components dont really meld together. Also, do not make the mistake of accidentally buying the pie filling made with artificial sweetener. The cooked down taste of it is over-whelming. I was going to toss it and then decided to put it in the fridge uncovered to see if it would come together better. The next day, it seemed to turn into more of a black forrest brownie. The brownie like top thickened up and some of the cherry soaked into it. It became super sweet, but the flavor much improved. Either way, I could see this working much better with a reworked cake like topping and from scratch cherry pie filling. Just was really not for us. I might try to salvage the squares in lunches.
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Photo by Blender Woman

Tabitha's Homemade Wheat Bread

Reviewed: May 20, 2014
This was delicious! To be honest though, it kind of reminded me of the wheat bread that is served before meals at some restaurants. After making the recipe, I realized I may have forgotten the cocoa, but it was still fine. Although, it didn't give a temperature I did the water to about 110 degrees. I then, just put all of the ingredients in the clear bowl of my Kitchen-Aid mixer, blended it for about 10 minutes on speed 2, and then let it get the first rise right in that bowl rubbed with some corn oil. Then, I spread it into a rectangle directly onto the parchment pan I was going to be baking it on. With this method none of it was really a fuss. For the flour I used Gold Medal white (whole wheat). The loaf was a still a nice brown color and had a very nice crispy crust on the bottom. I also let it rise 15 minutes extra the first time and about 30 minutes extra the second. Thanks
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Bacon Ranch Pea Salad

Reviewed: May 20, 2014
This tastes okay. After cooking the peas, they were still sort of warm when I added the ranch and cheese. I thought it tasted it fine just like that. I mixed up my own ranch dressing, so it was a little less thick and salty. I tried a little with some precooked crumbled bacon and the onion. I kind of just liked it with the 3 ingredients. Quick way to use up a bag of frozen peas I had too long. ty
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Roasted Cauliflower and Leek Soup

Reviewed: May 19, 2014
The flavor of this was very unexpected. It almost reminded me of a canned cream soup or a clam chowder without the seafood. I always try to make things easy during the week. I just sauteed the vegetables in a 3" pot, added the liquid and simmered about 5 minutes, then put into my blender. I made a half a recipe, due to what I had, and yielded 3 servings or exactly half of the suggested amount for the full recipe. For ease I used 1 cup defrosted frozen leeks. I subbed milk for the small amount of cream. I dont know what chervil is, so that did not get added. To reduce the sodium, I just did a good pinch of salt instead of the amount suggested. I also made broth out of broth paste with half the amount suggested. It was still plenty salty. I also only did a good pinch of black pepper to taste.
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Grilled Marinated Shrimp

Reviewed: May 18, 2014
I thought this tasted okay, but honestly I am not a shrimp eater. I decided to do half the marinade, because I hate wasting marinade. In this case, I think the whole amount would have worked best. After the 2 hours, the flavor seemed to mostly just glaze the outside. They were done super quickly on the grill. No complaints from others. ty
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