AlaskanQueen Recipe Reviews (Pg. 1) - Allrecipes.com (13069184)

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Black Bean Hummus

Reviewed: Jun. 24, 2011
I've made this hummus countless times and it is a hit with everyone who eats it. I use two cans of black beans, a touch more lemon juice than called for, and then add garlic powder, tahini, cumin, paprika, and cayenne to taste--some days we want spicy, some days we want more cumin. It is extremely versatile. I serve it with sliced avocados, sliced peppers, carrots, blue tortilla chips, and/or pita chips. It is a great complement to both burgers and Mexican fare. I even had a bride ask to have it at her bachelorette party!
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Beet Salad with Almonds and Chives

Reviewed: Jun. 19, 2011
I added pecans and some balsamic vinaigrette. I left out the chives due to personal preference. This salad is the perfect complement to the spinach and feta turkey burgers (also from this site) and corn on the cob. Will definitely make again.
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5 users found this review helpful

Sweet and Spicy Almonds

Reviewed: Dec. 13, 2010
Loved the flavor (I added a dash of cinnamon to the cayenne, salt, and sugar mixture) but hated the sticky/gooey mess that resulted at the end. They made a complete mess of your fingers and as a result were not fun to eat. Will maybe try again by spraying the almonds with cooking spray, then coating them with the sugar, salt, cayenne, and cinnamon mixture then baking them. As the recipe is written, however, I will not make it again.
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3 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: Nov. 12, 2010
Amazing with pork!!!....and also with chicken. For either protein, I use 16 ounces of diet root beer, 9 ounces of A1 cajun sauce and 9 ounces of Jack Daniels BBQ sauce. (Then add a little bit of both to taste.) I have cooked it on high for 3-4 hours and it has turned out exceptionally well.
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2 users found this review helpful

Fresh Asparagus Soup

Reviewed: Nov. 12, 2010
This soup is absolutely fantastic...and healthy! I have made it many times and have come up with some favorite substitutions. I use a little more than a pound of asparagus and cook the asparagus and onion in a little more broth than called for until both are quite done in order to get the perfect puree. The secret is to use fat free half and half instead of the soy milk and to use greek yogurt instead of just plain yogurt. The end result is thick and creamy with a hint of tang...yet extremely healthy!
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10 users found this review helpful

Artichoke and Chickpea Stew

Reviewed: Sep. 2, 2010
This is my favorite stew on the planet...seriously. I generally double the artichokes and the garbanzo beans and use two cans of diced tomatoes. The combination of sage, lemon juice, and red pepper flakes is the key!!! I have made this with and without carrots and both are equally delicious. I have also made the stew and then used it to make risotto by draining the liquid a little at a time into the arborio rice and then adding the veggies when the rice is about 2/3 of the way done cooking. This is one of my favorite recipes of all time. THANKS!
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7 users found this review helpful

Wilderness Place Lodge Cookies

Reviewed: Jun. 18, 2010
The flavor of these cookies is fantastic. I greased the pan for the first couple of batches, then used non-stick tinfoil for the last few. NON-STICK TINFOIL PREVENTS FLAT COOKIES. The cookies on the greased pans flattened out, but the ones on the tinfoil remained nice and plump. I halved the recipe, left out the raisins and walnuts, and added 1/2 cup peanut butter chips and 1/2 milk chocolate chips.
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4 users found this review helpful

Cranberry Sauce

Reviewed: Mar. 28, 2010
I dissolved about 2/3 cup Splenda in 1 cup of orange juice. I then added a 10 oz package of frozen cranberries and let them simmer for about 15 minutes. Taking other reviews into consideration, I used a potato masher to mash the cranberries. Finally, I mixed a heaping spoonful of cornstarch with an additional 1/3 cup of orange juice and added that to thicken the sauce and shot a squeeze of lime juice in too. I use the sauce as a spread for sandwiches. It's fantastic!
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Pasta Primavera with Italian Turkey Sausage

Reviewed: Jan. 30, 2010
I am an avid marathon runner and use this recipe as a foundation for my carbo-loading dish before each long run. It is extremely versatile and the flavor is wonderful every time. Last night, I used the veggies, spices, and tomatoes (diced in a can) plus some asparagus and chicken instead of Italian sausage to make risotto in preparation for my 20 mile run today. (I am eating leftovers right now.) It's simple, but delicious. Thanks so much for sharing!
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3 users found this review helpful

Best Brownies

Reviewed: Jan. 29, 2010
I am a special education teacher and cook/bake with my students each Friday afternoon to develop social and life skills. I am always looking for delicious yet simple recipes. This one definitely hit the mark! We doubled both the brownie and icing recipes. For the icing, we used a little less than 6 tablespoons of butter, 4 tablespoons of dark cocoa powder and 2 tablespoons of regular cocoa powder. We also a little milk to make it easier to stir and the consistency a little smoother. For the brownies, we used 1/3 cup dark cocoa powder and 1/3 cup regular cocoa powder and kept everything else the same. We each took a turn making a stir and stopped once the ingredients were barely combined. We cooked them for 21-22 minutes and they came out perfectly--the rich flavor of a brownie but not quite so chewy (but certainly not cakey). This will go in our end of the year cookbook as a great success!!
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Easy Beer Bread Mix

Reviewed: Jan. 13, 2010
What an easy treat (and tasty way to use stale/cheap beer)! I didn't have any self-rising flour, so I added 4 1/2 teaspoons baking powder and 1 1/2 teaspoon salt to the 3 cups of flour. I baked the bread for 55 minutes and the crust came out crusty with a slightly doughy inside, which is the way I prefer. I used a seasonal cherry beer which added a perfect flavor boost. Will definitely make again. *****EDIT! I have made this MANY times now with different kinds of beer and different combinations of flour. The best flour combination BY FAR is to use 1 cup of wheat flour and 2 cups of all-purpose flour with the baking powder and salt additions noted earlier. The crust is exceptional. This is a regular recipe used in our household.
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10 users found this review helpful

 
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