Alice A Recipe Reviews (Pg. 1) - Allrecipes.com (11051866)

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Oven-Roasted Asparagus

Reviewed: Aug. 30, 2010
I prepared the asparagus exactly as the recipe indicated, including all the optional ingredients. It was delicious, but very salty. I recommend reducing the salt to 1/2 tsp or 1/4 tsp.
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460 users found this review helpful

Simple Carnitas

Reviewed: Aug. 30, 2010
The recipe provided here is great! The only changes I make are to 1) brown the meat before simmering, 2) use only 1 tbsp salt, and 3) shred the meat and put it in a pan on med-hi for 5-10 minutes before serving. Also, if I'm eating these without sour cream or other fixings, I like to add bbq sauce to the final product. Generally, I find that carnitas recipes are very forgiving; excepting cumin, all of the flavorings are easily substituted. For instance, if you don't have oranges, no problem! Add orange juice, or limes, or whatever strikes your fancy to the broth and the final product will still be delicious.
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1 user found this review helpful

Amish Bread

Reviewed: Aug. 30, 2010
Amazing! I make this bread by hand using the following instructions: 1) Allow the yeast and the sugar to hang out in the warm water for 10 minutes 2) Add all the other ingredients and knead for less than or equal to 15 minutes. Kneading is complete when the dough is no longer sticky and it recoils slightly when you indent it with a finger. 3) Place dough in a greased bowl, cover it with a towel, and let it rise for 1-1.5hrs (I put the bowl in the oven, unheated, b/c my house is cold/drafty) 4) Punch the dough down and knead it for 1 minute 5) Place dough in a greased 9x5 loaf pan, cover with a towel, and let rise for 45 minutes 6) Bake at 350ºF for 25 minutes (crust should sound hollow at the end of baking)
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23 users found this review helpful

Italian Nutthouse Broiled Tomatoes

Reviewed: Aug. 30, 2010
My boyfriend loves these. Some changes that I like to play around with: 1) Experiment with the type and amount of cheese 2) Toss some bread crumbs into the mix
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2 users found this review helpful

Mexican Corn on the Cob (Elote)

Reviewed: Sep. 20, 2010
If you are cooking the corn indoors, pre-heat the oven to 400ºF. For 4 cobs use the following directions - 1. Mix: 3 tbsp of mayonnaise and 2 tsp of lime juice 2. Mix in a Separate Bowl: 3 tbsp grated Parmesan, 1 tsp chili powder, 1/2 tsp ground red pepper, 1 tsp ground cumin and 1/2 tsp salt 3. Roll shucked corn in mayonnaise mixture and then sprinkle the spice mixture on top 4. Wrap each cob tightly in tin foil 5. Cook for 25-30 minutes
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16 users found this review helpful

The Best Vegetarian Chili in the World

Reviewed: Feb. 27, 2011
Spicy! Overall, this is a good chili recipe that allows the cook a lot of flexibility to add different vegetables or leave them out, depending on what's on hand in the kitchen. I agreed with other users in that it makes a LOT of chili, which can be frozen and reheated for lunches and dinners yet to come. Do pay attention to the ingredient list, however, when it specifies to "drain" a can. Not all of the cans of beans and vegetables are supposed to be drained, you won't have enough liquid in the chili if you do drain them. If you drain them to get rid of the sodium, replace the drained fluid with water.
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9 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Feb. 27, 2011
Although I find risotto to be a very time-intensive process, this dish is well worth the effort. I followed the recipe exactly, up until the point where I added 4 sliced and pan-fried chicken apple sausages to the mix. With the added protein, the risotto becomes a one-dish meal. Delicious!
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3 users found this review helpful

Coconut Tilapia with Apricot Dipping Sauce

Reviewed: Feb. 27, 2011
Like other reviewers, I could only find sweetened shredded coconut at my grocery store. However, I thought the end result was delicious just the same. I baked my tilapia for 10 minutes at 425ºF without flipping sides. Also, I used one real egg (beaten) instead of the substitute, and it turned out just fine.
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4 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Apr. 1, 2011
After reading others' reviews, I mashed the bananas instead of slicing them. I didn't have walnuts, so I threw in some sliced almonds instead, which seem to work out just fine. Also, I ended up baking my bread at 350F for 75 minutes because the insides were still gooey when I checked it at 60.
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4 users found this review helpful

Mexican-Style Goulash

Reviewed: Apr. 1, 2011
Delicious and kid-friendly, but bland. I added a packet of taco seasoning to the goulash on top of the spices listed in the recipe, but it was still pretty bland. Even though I'm someone who tends to shy away from anything spicy, I think more chili powder is needed. A lot more.
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1 user found this review helpful

Pesto Tuna Salad with Sun-Dried Tomatoes

Reviewed: Jun. 28, 2011
I doubled the amount of tuna used but kept everything else the same and it still was delicious!
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1 user found this review helpful

Curried Mustard Greens with Kidney Beans

Reviewed: Jul. 17, 2011
I used coconut milk instead of half and half, and butter instead of ghee. I served it over quinoa and it is delicious. Next time I might try to add some shrimp and some chili powder.
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2 users found this review helpful

Lamb Tagine

Reviewed: Oct. 4, 2011
Smells delicious and tastes almost as good. 4 out of 5 because it takes a lot of prep time.
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1 user found this review helpful

Cream of Mushroom Soup

Reviewed: Jan. 29, 2012
Modified ingredients based on what was lying around: 1 pint whipping cream, 17oz mushroom (diced), 1 red onion (diced), 3 tbsp corn starch, 3 cups "Imagine creamy portobello mushroom soup", 2 bay leafs, salt + pepper. pretty yummy. makes 8 cups. will use in place of canned soup for casseroles.
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1 user found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Mar. 25, 2012
I didn't have tomato sauce, so I put one 14.5 ounce can of diced tomatoes (un-drained) into the food processor, and I used the resultant puree in lieu of the tomato sauce and water. It turned out delicious!
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1 user found this review helpful

Moroccan Tagine

Reviewed: Apr. 4, 2012
Delicious! I threw the ingredients into the crockpot (chicken cut in chunks but still frozen), let it go for about 8 hours, and served it up with brown rice. Modifications: I used kabocha squash because it was what I had on hand. I also threw in 1 tsp of cinnamon and 1 tsp cumin per other reviewers. I added 1.5 cups of leftover cooked white kidney beans too, because why not.
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1 user found this review helpful

Cabbage and Smoked Sausage Pasta

Reviewed: Apr. 8, 2012
Buttery and Delicious!! Substitutions: Used 1/4 cup butter and no oil. Added 1/2 onion and and extra cloves of garlic. Used a 13.25oz box of whole grain penne.
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1 user found this review helpful

Chilled Rice Salad

Reviewed: Apr. 22, 2012
I have made this using 1 cup dry quinoa (cooked in vegetable broth) and low-calorie mayo and it is delicious! The quinoa grains hold up very well, making the salad less mushy. Also, the salad tastes MUCH better after chilling it for a few hours to a day prior to serving. Great for picnics.
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3 users found this review helpful

Thai Steamed Mussels

Reviewed: Jun. 4, 2012
I followed the recipe with exception of using frozen shelled raw mussels (added them to broth frozen, let them cook for about 15 minutes) and ginger powder. It still turned out delicious. The boyfriend liked it too, and he's pickier than most 3-year-olds. I will be making this again soon.
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1 user found this review helpful

Cranberry Sauce

Reviewed: Dec. 30, 2012
I love this recipe because it is delicious, simple, and easy. Similar to other reviewers, I found that the flavor is enhanced by adding 3tsp orange zest, 2tsp ginger, 1tsp cinnamon, and 6 allspice seeds.
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