nyladenise Recipe Reviews (Pg. 1) - Allrecipes.com (11875288)

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Almond Flour Waffles

Reviewed: Dec. 10, 2011
My first impressions: *very* strong egg flavor, not crispy, and a very light flavor/sweetness. Some may like this, but didn't really rock my boat. Now, since I read through many reviews before attempting this, I did do some things differently from the original recipe. Because I didn't have much almond flour, I used a mixture of flours (1/2 c almond, 1/4 c rice, 1/4 c sorghum); and I also separated the eggs and beat the whites before adding to the rest of the mixture. My thought was these modifications would improve the texture (I've read rice flour makes things crispier). So, overall result: It was okay, and I plan to make again, but with some modifications. Next time I will try using 2 eggs and add some almond milk for more liquid. I will probably increase the amount of rice flour I use. I may also add a bit more honey or a bit of sugar (maybe brown?).
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4 users found this review helpful

All-in-One Casserole

Reviewed: Aug. 5, 2011
This was very good! I know I will be making this again. We made it a vegetarian meal, so no chicken. We didn't have mushrooms, and I don't like them anyway, so I omitted those too. However, I do think the mushrooms would have enhanced the taste, and hubby convinced me to include them next time. Cooked for a little less than an hour, with the potatoes and zucchini cubed about 1/4" big (used our chopper, so all the pieces were the same size). I did have to add salt to taste, once on my plate, but that may be because the bread crumbs I used were not seasoned. We still enjoyed it though.
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5 users found this review helpful

Chicken Avocado Pizza

Reviewed: Jul. 22, 2011
This was just okay...I didn't really like it, and now I realize why I like my guacamole chunky...because pureed I feel like I am eating baby food. Since there was so much of the avacado "sauce" globbed on, it was totally unappetizing to me. I even tried scraping it off the crust as I was eating it. The combination of ingredients sounds pretty good...and if you generally like baby food-consistency guacamole, then you'll probably like this recipe. I just didn't.
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5 users found this review helpful

Red and Sweet Potato Salad

Reviewed: Jun. 26, 2011
We enjoyed this! I think next time I will cook the sweet potatoes in a separate pot than the red potatoes, simply because I overcooked them and they were mushy. (We normally use waterless cookware, so "boil times" in recipes don't apply for us). I didn't have milk, so just used the remainder of some half and half I had on hand. Also used a green onion (the entire thing) instead of a red onion, and white wine vinegar b/c we didn't have red. Omitted the parsley because I don't like the taste of it...planned to replace it with tarragon, but forgot. Everything still turned out excellent; I'll be making this again.
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4 users found this review helpful

Asparagus 'Guacamole'

Reviewed: Jun. 9, 2011
This was pretty good! I still prefer avocado guacamole, but this is absolutely a nice substitute. After following the recipe's measurements, I found it was just a little bland for my taste, so I added more tomato, garlic, s&p, and Worcestershire sauce. Oh, and the only Greek yogurt I had was honey vanilla flavor, so I didn't use that! Instead I used mayonnaise, since that was the closest sub I had. And I used maybe 2-3 Tbs. I'm sure sour cream could also work. Overall, thumbs up!
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6 users found this review helpful

Delicious Pancakes

Reviewed: Mar. 26, 2011
I don't understand how this recipe has a 4.5 rating.... I admit I didn't follow the recipe exactly, so that may be it, although I don't think my changes would have impacted it that much. These had a strange salty taste, and definitely not sweet enough. Also, I wasn't a fan of the texture...even though I ground up the oatmeal, it was still just too grainy for me. My changes: I didn't have cream of tarter, so I increased the baking power to 1 T. I also didn't have milk powder, so I just omitted that and the water and used (almond) milk instead. Smelled good cooking, but I almost spit out my first bite. Disappointed.
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6 users found this review helpful

Italian Bread Bowls

Reviewed: Dec. 15, 2010
To be fair, the 2 star rating is probably more a reflection of my ability than the recipe itself. It's my first time making bread, really. My "bread bowls" turned out to be hard, very dense...rolls. They didn't rise one bit, and I followed the directions as written (except for letting them sit for much longer, hoping they would start to rise). I baked until the outside was golden brown, but the inside didn't seem fully cooked--and very tough and doughy. I'm pretty sure my error came in with the mixing and/or kneading of the dough because it was very dense from the beginning, as I was adding the flour by 1/2 cup to the bowl. Maybe I added too much flour and/or overmixed. And I just read another review that said I shouldn't use a hand mixer? News to me, I thought that's what the recipe was talking about. I used mine, along with the dough hooks that came with it. So, I"ll try this again...someday...once I get my morale back. :) This was a little time consuming.
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21 users found this review helpful

Buttermilk Cinnamon Rolls

Reviewed: Dec. 12, 2010
These were very tasty! I modified the recipe, which is why I give it 3 stars as written. I added about 1/3 cup of sugar (white granulated) and a few generous shakes of cinnamon and a dash of ground cloves into the dough itself. Without it, I can understand why some reviewers simply called them biscuits. I also added some icing on top (made of powdered sugar, milk, and vanilla extract), which really finished it off. I had a really difficult time rolling the dough into a log. It didn't really "roll", more like "folded". And as it folded, it pushed all my gooey deliciousness out. I don't know if it's just me (this is my first time making cinnamon rolls), so maybe I just need practice on that part? But I was sad that a lot of my cinnamon sugar mixture simply oozed out when I was trying to roll it up. Because my roll was so flat, I also had to kind of fold them in half again as I put them on the pan. Regardless, after rising, they still looked decent (I left them rise for over an hour) and in the end, they still tasted good (great, with the icing on top). It only took about 15 minutes to cook, and even then I could have taken them out 1 or 2 minutes earlier. Will make again!
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4 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Sep. 12, 2010
This was delicious... followed the recipe almost exactly (I hardly ever measure things precisely, so maybe I ended up with a little more/less of each ingredient, but I always adjust to taste). This is the best alfredo sauce I've tried. Definitely love the addition of cream cheese; that's what made the dish. Will be making this again!
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6 users found this review helpful

 
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