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

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Buttermilk Hush Puppies

Reviewed: Apr. 29, 2014
These were light and airy. I have never had a homemade hush puppy. My kitchen smelled like the State Fair. The smell even lingered the next day until I opened both doors. I opted to use the large saucepan technique, but really had to keep adjusting the temperature according to my thermometer. I just dont have a deep fryer. I did slightly less than 1" of oil, as I wasn't going to toss a quart of it. So, I am probably partially to blaim. I suggest a deep fryer, as these quite honestly soaked up way too much oil by the saucepan technique. After reading all the reviews, I made a half a recipe and got about 20~22 and used only 1 1/2 teaspoons of sugar. It seemed like the right amount. Note, if making these, and as another reviewer suggested, they do not reheat well. So, eat hot.
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Chocolate Chip Banana Cookies

Reviewed: Apr. 29, 2014
These turned out tastier than I expected. I followed the recipe according to the other reviewers and made the peanut butter version. I made 1/2 recipe and it yielded 30 cookies, with a standard cookie scoop. For this amount of the recipe I used 1 large sliced frozen banana I defrosted in the microwave. It came to 1/3 of a cup. The footnotes mentioned adding extra banana as okay. These were actually chewy and I like how healthy they were with the banana, walnuts, oatmeal, wholewheat, etc. I liked how all of the different flavors could be tasted. Also, I didnt toast the nuts. Almost all come that way today and dont like the burnt like taste they can impart from double roasting. The cookies took 15 minutes to bake on a parchment lined sheet. My only issue is that they are chewy when first baked because of the melty chocolate. The next day they turn into more of a dense cake like cookie. I guess, similar to the boxed whole grain cookies. At least this is healthier.
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Turkey Polish Sausage and Peppers

Reviewed: Apr. 29, 2014
I saw this recipe after looking for a recipe to use a package of Johnsonville sweet Italian sausage. I had a couple of small green peppers and used that for the peppers suggested. I didnt have mushrooms, but boiled 6 red potatoes I halved to make sure I still got the same servings. I liked the seasonings. I would not have thought to use steak seasoning, but did half the onion powder. I cooked the vegetables, removed them, and the decased and cut the sausages into pieces, and cooked them separately. I drained the sausage on a paper towel and served on a platter along side the vegetables. I realized I never garnished with the balsamic and parmesan at the end and it was fine. Ty
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Mom's Cucumber Salad

Reviewed: Apr. 29, 2014
I thought this was allright. It does remind me of something my mom would make, reminiscent of the bean and mayo salads. I only had 1 English cucumber and made 2 servings. I didnt peel it because, it is not needed with this style of cucumber. Only change I made was cutting the dressing in half after changing the servings. It was plenty dressing for me.
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Photo by Blender Woman

Buttermilk Oatmeal Bread

Reviewed: Apr. 28, 2014
I thought this was okay. It is hard telling by the recipe what it is exactly. It was way too sweet for a savory dish. Yet, its not quite sweet enough to be used for a dessert. Like the previous reviewer I decided to do half white whole wheat and reduced the salt. The salt taste was plenty using half. This does taste more like the oatmeal version of a corn muffin. I think the recipe would have more justice in a muffin shape brushed with a little honey. The loaf is also very flat and soft. I am rating the recipe based on the potential to be something good and interesting and a change from corn muffins. **Edit note: I followed the recipe exactly as is this time. I used the AP flour and no wheat and used the full amount of salt. It was totally different. It went from more of a slightly sweet bread to brown sugar and oatmeal muffin and almost cake like taste. I baked them in my Cuisinart chef classic muffin pan and they slipped right out just using a light spray of PAM before filling. I got 12 muffins and they took 35 minutes to bake. TY
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Quick and Easy Vegetable Soup

Reviewed: Apr. 26, 2014
I followed the recipe as is, but found it rather bland. I am going to see tomorrow if it improves. I made just one small change and that is not knowing what creole seasoning is I had Cajun in the house and tasted it and found it way too hot. So, I used some old bay seasoning. As the seasonings are to taste, it shouldn't have changed it that much. I also cooked it for the 30 minutes and the potatoes were still hard cooking mostly at a simmer, as suggested. I turned off the heat and let it sit on the hot burner another 30 minutes and they became just soft enough for a soup at that point. It kind of just tastes like boiled vegetables in a salty tomato broth. Maybe rice or noodles, even 1/2 cup, might improve the texture and taste.
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Polish Cream Cheese Coffee Cake

Reviewed: Apr. 25, 2014
This coffee cake was wonderful. I was concerned at first because the batter almost seems like a thick sugar cookie dough, but it bakes like a cake. I thought the calories were crazy high at 575 a serving. I used reduced fat cream cheese, cut the recipe in half, and baked it in my square 8x8 Fat Daddio pan. I greased the pan with PAM, wiped out the excess, and had absolutely no sticking. After it cooled, I cut the cakes into 16 servings about 2x2 inch square easily with a plastic knife. Recalculated with the reduced recipe, and serving cuts, it came to 187 calories per serving. It was plenty enough and great with coffee. Due to having less batter, I just did all of the cake mixture as 1 layer followed by the cream cheese mixture and then the topping which I did sub walnuts in as my only real change for the pecans.
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Tomato, Cucumber and Red Onion Salad with Mint

Reviewed: Apr. 25, 2014
I liked the idea of cucumber, tomato, and mint. I made a 1/2 recipe, so I just let the cucumber sit for about half the time. I don't care for mushy vegetables anyhow and I knew the vinegar would soften them quite a bit. My issue with the recipe was the vinegar, sugar, salt mixture just had a bitter aftertaste. I was able to remedy that by adding 1-2 Tablepoons of water, common in similar recipes. I would have to work with the dressing on this, so I will probably just stick to my favorite cucumber and tomato recipes on the site.
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6 Can Chicken Tortilla Soup

Reviewed: Apr. 24, 2014
This was fine and quick for a lunch type soup. I. Didnt have the canned chicken and dislike chili peppers in a can in any form. So, I left out the canned chicken and used canned diced tomatoes and added about 1/2 teaspoon of Penzeys taco seasoning. It was fine with toppings. Not as thick as pictured, but I didnt add the meat. Definitely not a low sodium soup, but fine when pinched for time.
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Strawberry Coffee Cake

Reviewed: Apr. 23, 2014
I dont know what the issue with this coffee cake was but, after doubling the cooking time, I couldnt get it to cook from the top to middle. I know my oven is calibrated correctly. I started it at the baking temperature and time. Then realizing it was half cooked, I turned it down to 325 and baked it an additional 30 minutes. It still seemed undercooked, but the bottom was too browned. The flavor was okay, but it was super sweet. Going to figure out how to save this tommorrow.
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Asparagus with Junk

Reviewed: Apr. 23, 2014
If looking for a fresh way to cook asparagus, this is definitely not it. I wish I would have read through the introduction. As I was eating it, I kept thinking this taste more like part of a casserole then anything I think of as asparagus. The boiling and then baking made the asparagus reminiscent of something I would get from a can in color and texture. Also, no way this amount of asparagus could be 6 servings unless eating only 3 pieces. I recalculated the 6 servings to 4, which was more realistic, and it went from 343 calories per serving to 514.5 per serving. I wanted to try this, so I just did 1/4 of the topping and calculated it as the 4 servings and it came to 137 calories per serving. Surprisingly, the asparagus was still loaded with a hefty layer of mayo, bread crumbs, and parmesan.
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Avocado Blueberry Smoothie

Reviewed: Apr. 21, 2014
This is definitely more of a breakfast type smoothie. It has almost no sweet flavor other than the blueberries. I followed the recipe exactly, except I had a 1/2 an avocado left about to expire. So, I just used the whole half. It gave the smoothie a silky like texture. It was a filling meal replacement and worked fine for me. Not something I would recommend, as a blueberry smoothie, for a beginner smoothie drinker though. Might be better with vanilla or a sweet yogurt and a couple of ice cubes. As is, I rate this about 3.5 stars.
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Bacon Cheddar Deviled Eggs

Reviewed: Apr. 21, 2014
I thought these were okay. I decided to test a few eggs, because I had some leftover bacon. I can't see me making bacon just for deviled eggs. I am a purist when it comes to the deviled egg. The bacon was a little chewy and I couldn't taste the cheese. I ended up adding a little more mayo, as it was kind of thick, and some salt and pepper. I am certain, though, they will all eaten. ty
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Pineapple Creamsicle® Smoothie

Reviewed: Apr. 20, 2014
Yum, this did taste like a pineapple creamsicle! I used all of the ingredients but changed up the amounts due to what I had and what I knew would work best. I got about 3 servings. I used 1 large frozen sliced banana, 1 1" thick slice of fresh pineapple I had in the freezer. I just cut it in half for easier blending. 1 6oz container of Greek non fat vanilla yogurt (Kroger brand), 3/4 cup of homestyle orange juice, and 8 ice cubes. Will definitely make this again. TY
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Robin's Nests

Reviewed: Apr. 20, 2014
These were cute and the fondant like eggs really looked the color of a robin's egg. The cookies were easy to make and using a standard cookie scoop, did yield the suggested amount. I just made a 1/2 recipe to test them. The cookies I had to leave in a little longer than suggested and a minute or so before removing I had to repress the centers as they had puffed up some. The cookies kind of tasted like a soft pecan sandy. Where I had trouble with was the eggs. They actually taste good with the cookie because eaten with the cookie it is like added frosting. However, I mixed the dough and it wasn't coming together completely. Then, I ended up adding about 1/4 tsp. of water. That made them too soft and flatten some after shaping. I think, next time I would just keep kneading or even try some jelly beans with a little icing to make them stick to change it up. After finishing the cookie I put them on a tray with plastic wrap in the fridge and they held up nicely. They were fun to make and were a nice and different Easter treat.
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Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Apr. 18, 2014
I was hoping this would be really good with how affordable it is to make with cabinet staples. However, it really just did not have any flavor. I also had to stand over the stove watching it, making it time consuming. I like lentils, but guess I just prefer them in soup. My recommendation if making this dish is to cook the rice separately, so as to not over cook the lentils. I added a little garlic salt to season and it helped some.
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Carrot Cake Smoothie

Reviewed: Apr. 18, 2014
Whoa, this is a little strange. It was kind of more like carrot cake batter than carrot cake. The spices even turn it that dark batter color. I really liked though how healthy it is with the cinnamon, ginger, carrots, and fruit. I only had frozen fruit, so I had to use an additional 1/2 cup non dairy milk. I used unsweetened vanilla almond milk.
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Delicious Spinach Manicotti

Reviewed: Apr. 16, 2014
I thought this was pretty good, but just had to change it some based on what I had in the house. I only had about 2/3 of a container or ricotta and it worked fine. I also cut back the mozzarella by about half. I couldnt find my Italian seasoning and just sprinkled a little Goya adobo seasoning on the filling for flavor with some additional black pepper. I do not care for jarred sauce, so I just put some unsalted canned tomatoes in my blender with a pinch of garlic sauce and used that. Only other change was using just 1 egg. I only baked it about 20~25 minutes , added a little cheese then 5 or so minutes more.
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Potato Latkes from Simply Potatoes®

Reviewed: Apr. 15, 2014
These turned out pretty good. I have made other potato latke/pancake type recipes and I noticed they were a tad more crisp than this one. These were a little on the dry side but good flavor nonetheless. I mixed it up and had planned to make one pancake and cut it into wedges. However, after I blended all of the ingredients, it didn't seem like a lot of batter. I used a muffin or #16 scoop and got 11 pancakes. I liked the green onion flavor as opposed to white onion which I typically have used in these recipes. I also used 1/2 tsp. of baking powder as opposed to the 1/4 of a tsp. as it just seemed like very little, for the purpose of making the pancakes rise a little. I didnt have egg product, so I whisked 3 eggs and it equaled the 1/2 cup. I would rather use fresh anyhow. For the whole wheat flour I used King Arthur white whole wheat and cooked each batch in about 1-2 tsp. of corn oil. ty
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Cannoli Dip

Reviewed: Apr. 15, 2014
I made 1/4 of the recipe. That still yielded well over a cup. It just wasn't quite sweet enough and the texture of the ricotta was just sort of unpalatable to me. In the real dessert, the filling always seemed creamier to me also. Are they using heavy cream, mascarpone, not sure. It was also missing a hint of fruit flavor maybe lemon or something that I have tasted in cannolis. I don't think it is this recipe as I have tried similar desserts and dips that play on the cannoli theme, just eliminating the shell, and felt the same way about the ricotta taste and texture. It does taste better after it is refriferated though.
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