Alison Alfredson Recipe Reviews (Pg. 1) - Allrecipes.com (10371037)

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Alison Alfredson

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Eskimo Cookies

Reviewed: Mar. 22, 2014
Kid and husband tested, mother approved! So easy and satisfying. Plus, there isn't any peanut butter. I needed to stretch the recipe when I noticed I was short on oats. I added some wheat bran and a 1/2 cup of crispy rice cereal. The extra crunchiness is an unexpected touch. The purists may not agree with the additions but there was absolutely nothing wrong with the outcome. I'll be sure to try this the original way also.
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Balsamic Marinated Chicken Breasts

Reviewed: Jan. 13, 2014
It tasted like balsamic vinager right out of the bottle. Too strong for me. The chicken also cooked in 30 min and was already starting to dry out. It would have been charcoal at 40 min as recommended. The marinade was incredibly runny and seeped under the tinfoil on the baking sheet and ruined it. Whatever the case, it wasn't a good situation overall. We ate the chicken with BBQ sauce to make it palatable.
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Chicken Nepiev

Reviewed: Oct. 24, 2013
I took the essence of the recipe and put a twist on it. I made my own cheese filling by using the last remains in the fridge of crumbled goat cheese and cottage cheese, seasoned it, and whipped them together. I also added fresh, chopped spinach before rolling the chicken. I got very positive reviews at dinner. I had company as well as three kids to please and I could have doubled the recipe. Thanks for the inspiration.
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Pumpkin Oatmeal Chocolate Chip Cookies

Reviewed: Oct. 3, 2013
I had a half of a can of pumpkin purée left over from another recipe and these cookies looked like it would do the trick. Since I intended to make a full batch and a half can wouldn't be enough, I added 4 oz of plain low fat Greek yogurt to substitute the rest of the pumpkin. It seemed to be heavy on the sugar so I left out 1/2 C of brown and 1/4 cup of white. The rest I prepared as directed. Delicious. The yogurt made the really fluffy and tall. Browned to perfection in 10 min.
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Easy Avocado Spread

Reviewed: Sep. 22, 2013
Listening to other reviewers I didn't want it to be too salty. I halved the recipe. I used one avocado, Tbsp of fresh lime juice, 1 Tbsp ranch seasoning mix, and a tiny dollop of lite mayo. This was still so tangy I could barely stand it. I added another 1/4 of avocado and that seemed to tone it down just enough. I now have way more than I need for my two grilled chicken sandwiches, but I'm pretty sure it will turn easily into guacamole.
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Sausage, Spinach and Ricotta Calzone

Reviewed: Jan. 29, 2013
We have a great pizza dough recipe we make in our bread machine. It can easily make two medium size pizzas. Since our children were more interested in pizza I had enough dough left over for two large calzones. It was great. My husband has a nitrate allergy, found in most sausage, so we used Al Fresco brand Sweet Italian Style Chicken Sausage (with red and green peppers in it). It comes in links pre-cooked so I diced up two links and warmed them up on the stove. Made the spinach and cheese mixture as directed, except I eliminated all the Italian type seasonings since the sausage already was very flavorful. I added the toppings as directed but sprinkled a tiny amount of mozzarella on top before folding over. Using a fork to pinch the edges works great and looks professional. I baked them on our pre-heated pizza stone for about 18 min and they were perfect. Put pizza sauce on the side. Delicious.
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Slow Cooker, Easy Baked Potato Soup

Reviewed: Jan. 18, 2013
Great tasting soup! I made this yesterday in my crock pot on the high setting and it was done in easily 4 hours. I opted to make it completely vegetarian so I left out the bacon and used vegetable Better Than Bouillon (a concentrated paste vs. a bouillon cube). I also added finely diced carrot for color and used one medium shallot instead of red onion. And I didn't have half & half so I replaced it with whole milk. I kept to the spices list exactly and it turned out delicious. I think the recipe is a great base. I can see other vegetables being added or meat variations. Don't be shy to swap the chicken base for vegetable. It really was delicious. I also saw some people mentioning the use of Velveeta. In my opinion, if you are going to make soup from scratch, best to use "real" food as much as possible. The traditional cheddar cheese I grated was perfect. Thank you for the recipe.
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23 users found this review helpful

Fluffy Carrot Muffins with Cream Cheese Frosting

Reviewed: Jan. 15, 2013
Mine just came out of the oven. I used unsweetened applesauce as the oil substitute. The only other change was using 1 cup white flour and the 1/3 cup ww and a sprinkling of nutmeg. They looked great coming out of the oven. They rose well and were completely done in 25 min. Though they are moist, and not dense, there still seems like there's a little lacking without the frosting. But once the cream cheese frosting is on, they taste great. I made one batch of 12 regular muffins and then another batch of 12 mini muffins and the batter gave me 8 additional regular size muffins. One batch of frosting covered 12 reg and 12 mini. The 8 remaining I will freeze. Thanks.
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Scented Applesauce-Cinnamon Ornaments

Reviewed: Dec. 4, 2012
I think the ornaments turned out nice, but the amount of cinnamon it took to make them filled the air like dust and made me sick to my stomach. Maybe I'm just really sensitive but the quantity of such an aroma was too much for me.
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Broccoli Potato Bake

Reviewed: Nov. 23, 2012
It sounds like I am the only one who used Monterey Jack cheese instead of Swiss or Cheddar. I really should have added more spices to it, like garlic and onion at the very least. I wanted it to stay a vegetarian meal so left all the meat options out. I did however slice up my russets into gratin style and layered them individually. This took a bit more time but what's an extra 2 minutes. Then, because I couldn't "pour" half of the potato mix in (as suggested) I ladled the cheese mixture on. Added steamed fresh broccoli, then the last layer of potatoes with the bread crumbs. Because the potatoes were thicker than the recipe called for it was not fully cooked in 35 minutes. I decided to pour some vegetable stock in the dish to speed up the cooking time and keep the potatoes from drying out. Added 15 more minutes in the oven. Each serving will need to be doctored up with some s&p and maybe some garlic powder. I don't mind trying it again but will need to make some variations.
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3 users found this review helpful

Peanut Butter Chip Chocolate Cookies

Reviewed: Sep. 18, 2012
Amazing! Used a combination of dark cocoa and the traditional kind. We also used 1/2 peanut butter chips and 1/2 milk chocolate chips (due to what we had on hand). We also had farm eggs so they were very small. Decided to use 3 to make up the difference. Perfect!!! Thank you.
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8 users found this review helpful

Dried Cherry Muffins

Reviewed: Aug. 6, 2012
I found a buttermilk substitute which I will use for this recipe. Others may want to try it when they don't have it on hand. 1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. 2. Add enough milk to bring the liquid up to the one-cup line. 3. Let stand for five minute. Then, use as much as your recipe calls for.
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Taco Seasoning I

Reviewed: Jul. 23, 2012
Delicious. I omitted the pepper flakes because chili powder is enough heat for me. I added 1 Tbs + 1 tsp to approx 1 lb of ground turkey. Perfect for nachos, burritos, and of course tacos. I could just eat it with a spoon. I didn't have to add any water since the turkey is so lean and creates just enough juice to mix the seasoning in perfectly. Thanks for the recipe.
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5 users found this review helpful

White Chocolate Chip Oatmeal Cookies

Reviewed: May 27, 2012
Wow, really sweet the way it's written. Half way threw the batter I added another 1/2 cup of oats. Made a huge difference in cutting the sugar down. I also used almonds instead of pecans. Otherwise delicious.
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Playgroup Granola Bars

Reviewed: May 4, 2012
Use a flexible baking spatula to mix, spread and flatten into the dish. No mess and no waste that way. The mixture got pretty brown around the edges at 350 so with about 10 minutes left I turned the heat down about 25 degrees. That solved it but maybe next time I will cook it at 325 for the 30 minutes. I got 18 good size bars out of the batch only and only trimmed one short end off that baked too much. My kids liked them. I was only relatively satisfied with the flavor and texture. But so far I haven't found a granola bar recipe that is perfect. But I'm making for the kids and if they like them then that's good enough for me.
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Cheese Sauce Over Cauliflower

Reviewed: Mar. 15, 2012
Wonderful! I was really looking for a cheese sauce to pour over noodles for my kids. Since I happened to have a head of cauliflower it seemed a perfect thing to try. Mine was probably just a bit richer than the regular recipe since I have a 1/2 cup of heavy cream I needed to use up. Used the remaining cup with 2%. Other than that, it was easy and worked amazingly well on the noodle medley. That is, 3 kinds of leftover pastas accumulating in the frig. The littlest of kids devoured it. My oldest, the skeptic, only tried it when 'no dessert' was looming. She loved it too. I tried it over the cauliflower and it was awesome. I typically just steam veggie and add a little seasoning. But for a main dish meal this was a treat. Another first for me was cooking the whole head in water. I've always steamed it cut up in flourettes. But this worked really well and was kind of fun to slice up in wedges. This may be a cheese recipe to have on hand in the frig. Thanks!
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It's Chili by George!!

Reviewed: Jan. 6, 2012
The first thing my husband said was that it had no flavor. We kept adding seasoning. But in the end its taste was still just tomato. He said it was basically goulash. I didn't mind it, but not a bit hit over here. Won't make it again.
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Orange Quick Bread

Reviewed: Jan. 2, 2012
Great flavor. I used lemon rind, oj, and pulverized almonds. For some reason the very center of the loaf, from the top to about one inch down was pretty gooey though the rest was perfect. It could just be my oven. I lined my pan with parchment so it came out perfectly. I also didn't have the ready-made biscuit mix, so I made my own using a biscuit recipe on this site. Worked great though it did take a few extra minutes of prep putting those additional ingredients together.
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3 users found this review helpful

Granola Bars III

Reviewed: Jan. 1, 2012
Just made two batches, one with just choc chips and the other with walnuts and golden raisins. I felt like the amount of oats wasn't enough so I put in another cup. However, I used Agave Nectar instead of honey, and flax seed instead of wheat germ, so I'm thinking it seemed really wet because the density and texture of those ingredients isn't like what's in the original recipe. I needed to bulk it up a bit more. Agave has a much lower glycemic index and I cut the brown sugar down to 1/4 cup like many of the other reviewers suggested. I feel like these bars should be heartier and not such a sugar treat. But frankly, I think it was not the best decision. They could have been sweeter, chewier and less crumbly. Next time I will stick closer to the recipe provided. I'm giving 5 start regardless because it was my error. I'm sure they will be even better next time.
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White Chili with Ground Turkey

Reviewed: Dec. 27, 2011
Delicious! I only made the most minor of changes. Since I halved the recipe I won't deal with amounts, but I omitted the green chilies and added a bit more cayenne and paprika instead. Used half white and half black beans and ended up pureeing the portion of black beans. Obviously this made the final appearance much darker, but it still looked good. One reviewer suggested adding a bit of corn starch. I tried this since I may have added too much broth. It did the trick. I was so glad I had fresh, dried oregano on hand.
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