Alaena39 Recipe Reviews (Pg. 2) - Allrecipes.com (13204757)

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Cracked Sugar Cookies I

Reviewed: Jun. 22, 2010
I was so happy today after baking these because I finally found the sugar recipe I was looking for! This is exactly the cookie we wanted: little chewy on the outside, soft in the middle and just right on sweetness, not too much that makes you cringe or so little that it begs for frosting. My husband nodded in approval. He said all it needs is sprinkled sugar on top next time. I do suggest you examine your cookies after baking because mine needed a total of about 12 minutes to finish baking. They were super pale still at 10 minutes. I also am going to use a tablespoon or something next time to measure because the cookies were slightly off in size from one another. It's just minor details so no worries really. The important part is my memory of biting into it not expecting all that much after having made so many other sugar recipes, stopping and saying "omg, this is it!" Thanks so much Pam!
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Photo by Alaena39

Mini Cheesecakes III

Reviewed: Jun. 9, 2010
I was looking for a recipe to use up 1/2 a bar of cream cheese and this was the perfect solution as I didnt have enough for an entire cheesecake. I halved the recipe of course, and skipped on the lemon zest but still tasted great. I used the muffin liners since I had those but next time I will spray those with non-stick spray to make it easier. They did leave cute little ridges on the cheesecake, which was nice. For a nice and quick topping I used strawberry preserves that I had on hand. It worked nicely, I just wish I would have had fresh strawberries to top it with! In my opinion, these cheesecakes require a topping because as is they're not sweet enough. But that's just me :) Either way, I know I will make these again!
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Nobody's Strawberry Watermelon Shakedown

Reviewed: May 22, 2010
This is pretty tasty! The fruit blend is fantastic. This is a perfect way to get rid of leftover fruit, especially those pieces that are still good to eat but don't look pretty enough to go into fruit salads, etc. I also used lemon juice as others suggested and instead of plain yogurt (we never have plain in this house), I used all cream although next time I will just use all parts milk for less calories. The other thing I would say is give this a good taste test before serving because its all going to depend on your fruit, whether it needs more or less sugar. Mine needed a tad more sugar. Last thing is don't let the 1 serving thing fool you. With that "one serving" I had enough for me, my husband and my toddler!
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Chicken Fettuccini Alfredo

Reviewed: May 9, 2010
I think this recipe has great potential to be a 5 star recipe but as is it has too much going on. You know usually I like to season the chicken with something becuase it can be quite bland in a recipe but honestly in this one I was thinking it could do without the herbs as they overpowered the dish. As for the alfredo sauce, I used heavy cream instead of half and half and used whole milk and it was heavenly...til the very end. Plop, plop, in went the tomatoes and where they fell there was a ring of pink....noooo! The sauce then became a lesser version of white instead of pristine like I like it. I love tomatoes but I don't think they belonged in here, taste wise included. I also think it needs less sour cream. I think I'll try this again but stripping it of the things that I don't think add anything to it, but instead take away from the natural flavor of the sauce, which is the milk/cream and cheese.
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Sausage Gravy III

Reviewed: May 7, 2010
Very simple and very tasty. Few words of advice though, so you guys don't have to wonder if this happens to you. Four cups of milk? Way too much. It felt like the stirring would never end. Three cups does the trick nicely, as other suggested. Also, we made this with lowfat milk one time for a healthier meal but after it taking forever again, we gathered its not only the flour that makes this thick, but also the fat in the milk. The lowfat version came out slightly runny even after a long time of cooking. Whole milk apparently is the only way to go. It was nice and thick in no time. Also, we tend to use butter instead of margarine as it seems to flavor food better. Hope this helps!
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Special Buttercream Frosting

Reviewed: Apr. 25, 2010
This was awesome. I did something that probably not many of you have done and I used these on Clone of a Cinnabon from this site. I used less sugar though, as the buns are pretty sugary already but everything else was the same. I did not find this too greasy as it was, and neither did anyone else that tried these. I gave some to my husband to try before I coated the rolls with them and he gave me that "This is really good stuff" look. Also, I usually never do it, but i found myself trying the icing quite a bit, you know, to make sure its ok ;) lol. It's those kinds of things that make you realize you found a winner of a recipe. Thank you so much for sharing.
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Photo by Alaena39

Clone of a Cinnabon

Reviewed: Apr. 25, 2010
Well lets just say the tons of 5 star ratings don't lie! One thing I must warn you about is: make sure you use the right kind of yeast! I didn't know bread machine yeast existed so I used active dry the first time I made these, and they tasted great but had more of the texture of dinner rolls. Bread machine yeast made all the difference. I too do not have a bread machine so I followed the basic steps for the good old fashioned way that many have already given the tips for here, so ty. Turning the oven on and then off was a brilliant idea, especially in the middle of winter when there is not a single spot in this house that is warm. The last thing is, I forgot to get cream cheese this time so I opted to use Special Buttercream Frosting for this, just added less sugar and it was actually pretty tasty! My husband, 11 month old and neighbors just loved these. Fantastic recipe, thank you so much!
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Good Old Fashioned Pancakes

Reviewed: Apr. 8, 2010
These are so good! I read reviews about this not being enough so I made the 8 servings for two. These made 4 generosly sized pancakes...we couldn't finish. I think doubling the recipe will be enough for us next time but for all of you, it depends on how big you want em. If you make it as is you will have very small pancakes. A griddle is definitely the way to go if you have it. Breakfast goes on the table much faster. Next time, I think I will add more milk for more fluffiness and I think I will also add a touch of vanilla, like others suggested. What I did different to mine is add chocolate chips. If you are a chocoholic like me it's definitely the way to go!
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Easiest Peanut Butter Fudge

Reviewed: Mar. 19, 2010
I give this a 3 more because of my husband than me. I couldn't eat this. It's so sweet that it just made me cringe with the first bite. My husband said "I could eat this but its not great." We both agree that its just basically a sugar square with a hint of peanut butter. I think a couple of these squares have nothing on a Red Bull! We're both peanut butter lovers and that didn't sit too well with us that you can't really taste it that much. I will not bother tinkering with this again. My quest for a great peanut butter fudge continues...
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Mar. 19, 2010
I love this. It was exactly the kind I was looking for: creamy, full of taste and not overwhelming. The only thing I did different was that I did not use artichokes. I might later. Also, I read that someone said you need to have the alfredo from the refrigerated section. I didn't have that. I had 2 jars of alfredo that I hadn't used yet so I grabbed one of those and it worked great. I don't think it would be that big of a difference as long as you like the alfredo that you buy. I served this with tortilla chips and it's definitely a great appettizer or even a great snack. This one is going to be made again and again in this house, ty terrad!
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Chili Rellenos Casserole

Reviewed: Mar. 9, 2010
Based on the reviews, this does look like a love or hate and I hate to say it but we didn't care for this at all. I tried it as is except using only all evaporated milk like some suggested and the whole thing was weird. You start off with cheese and thats always good but then you get a big bite of raw tomato sauce, heading downhill there, and to top it off you get a weird custard texture mixed in with chilis. These things don't go together at all in my opinion. My husband gave me that apologetic "I'll try to eat it if you want me to but I REALLY don't want to" face so I told him to toss it and I followed suit...that rarely happens in this house. I'm sorry but I won't be making this again.
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Photo by Alaena39

Pineapple Bread Souffle

Reviewed: Mar. 7, 2010
I had made this recipe a long time ago and made it again recently for my husband to try. I love it because, like someone already mentioned...super cheap. Also, its great for getting rid of items. You know how most people don't eat the ends of a loaf of bread? Use those! Or the ones in the bag that aren't as soft as you'd like for your sandwich. Then, I use canned pineapple often but I don't alway use it all up so this is a great way to use it as well. I use custard cups for that reason as well...don't usually make a lot so I don't have a pan small enough and they're already pre-portioned for me and look so darn cute. Also, I love how its typically ingredients you always have on hand. I think the proportions are fine except on the sugar! I forgot how sugary they were. I will definitely cut back on the white and brown sugar next time, but even with that, its still got so many things going for it that it should get all 5 stars!
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Photo by Alaena39

Pizza Dough I

Reviewed: Mar. 7, 2010
I had so much fun making this! It was fantastic. I did proof the yeast and let it rise twice, mostly so I can finally say I had a good experience with yeast...yay! Only things I did different were, swap for olive oil and add sprinkles of garlic powder and black pepper to the crust. For the pizza, I used Italian flavored pasta sauce instead of plain jane tomato sauce to enhance the flavor and I used leftover pineapple chunks and ham deli meat, chopped those and made my favorite pizza...hawaiian! Also added in a leftover portion of an onion. I threw on some dry basil on top of the cheese for good measure but honestly the tomato sauce was flavorful enough. I might try this one next time with no proofing so I can compare, or I might be in a pizza making mode again and do it the hard way, either way all I know is...there WILL be a next time! :)
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Glazed Meatloaf II

Reviewed: Mar. 3, 2010
Yummy! It's the glaze that totally makes this dish let me tell you. It was awesome. I completely forgot to add some ketchup in the meatloaf so I'll do that next time. I found myself dunking the meat loaf onto the glaze on my plate like a dip. Although I do have to say, the loaf itself was not bland at all...just tasted better loaded with the glaze :D. I followed someone's advice and molded my meatloaf since I don't have a loaf pan and it worked so ty! Better than what I did with another recipe, cutting em out like brownies lol. This is such a good recipe it definitely is a contender for being the only one I make from now on!
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Day Before Mashed Potatoes

Reviewed: Mar. 3, 2010
There are many reasons why this recipe works. For one, you can totally make this healthy. Go for fat free sour cream and cream cheese and it's got so little butter that it doesn't matter. For the basic mashed potatoes its usually a stick of butter and heavy cream or the boxed stuff that tastes like cardboard with herbs and have more salt than the Pacific ocean...no ty! Two, we loved the taste of this one. Not bland, and the cream cheese was a neat twist. I used a mixer to make it extra creamy (personal preference), added onion flakes instead of powder and pretty much added amounts to taste. I also ate this same day, so no oven (nothing to cook anyway). Last, I paired this up with Glazed Meatloaf II...what a meal! Definitely recommend this one.
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Spanish Flan

Reviewed: Feb. 28, 2010
I like that it has less eggs and it takes little ingredients for the flan but it is missing a key ingredient for caramel. 1. Add some WATER! I learned this from foodnetwork, add til it looks like "wet sand." With plain sugar you're more opt to burn it. 2. Keep stirring, constantly 3. Take it off the heat the moment it reaches the color you want and have your dish(es) ready because it will harden almost immediately. I use individual glass custard cups. 4. Sugar likes to recrystallize, as one reviewer noticed, so add a few drops of something acidic. I always have lemon juice on hand so I use that. 5. Try medium heat, med low is too low. You can go higher but be careful. Then for the flan, it is custom to give it a "baño de maria" or "water bath" by inserting your flan dish into a larger dish, and filling the larger dish with hot water that reaches about halfway of your flan dish. It prevents it from cooking too much. And last but not least, I learned from experience that you NEED to give flan many hours of refrigeration, preferably overnight. You need to give the caramel time to re-liquefy, otherwise you'll be like my first flan ever and have hard candy discs! I hope this helps, its truly not difficult with a little advice and a bit of practice. Happy baking!
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Honey Roasted Red Potatoes

Reviewed: Feb. 24, 2010
Quantities were all wrong on this one, but it was tasty. I knew a pinch of salt for so many potatoes is not enough so I sprinkled salt and pepper on all potatoes for even covering. It had no where near enough honey and I did try the spicy thing instead of mustard with red pepper flakes and that was wonderful...just not enough. My husband said "its good but the flavor is barely there. It needs more of whatever is in it." I also added some rosemary to em. Next time, I'll double the honey, the red pepper flakes and add more herb. Also, I didn't understand the concept of putting in the onion so early on with the potatoes, most cooked way too much. I'm going to add them during the halfway turn over so the ones that fall off don't burn beyond recognition (thank goodness for aluminum foil!). I will try with the changes and see how it turns up.
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Beef and Bean Chimichangas

Reviewed: Feb. 22, 2010
I love the fact that these are baked but the taste was so off from what I expected that I had to go looking for another chimi recipe. The corn sounds more like a southwestern thing so I didn't add those. The main problem with these is that all I tasted was taco sauce. It completely overpowered everything. I agree with the reviews that say this is more in tune taste wise with something off of the taco bell menu. If you love taco sauce, by all means try this one, but if you want more depth of flavor and authenticity, I recommend the chimis with green sauce from this site. Thank you for the upload regardless though!
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Chicken Chimichangas with Green Sauce

Reviewed: Feb. 22, 2010
Just comparing it to the other recipes off this site for chimichangas I could tell this one had some serious potential to be outstanding and more authentic and I was right! What really surprised me was the condensed chicken soup, its so much better for you than I anticipated (so little sodium too) and it brings the flavor together so don't leave this one out! I didn't have jalapeños or olives but it was still fantastic. If you do want to add jalapeño, please be sure to take out the seeds AND the ribs or your mouth will catch on fire (personal experience). I always have pre-shredded cheese, so I just used the Mexican blend which works fantastic with this and I eyeballed how much I wanted. I also have taco seasoning in a jar, so I used 1 tbsp and it worked great (I halved the recipe). For the chicken, I baked 2 small chicken breasts at 400 degrees for 20 minutes with olive oil, salt and pepper, then shredded it. I also baked the chimichangas at 350 for ten minutes and they were done to perfection. We also ate these with raw onion (personal preference) on top though I don't suggest you do this if you're on a date ;). These are making it into my recipe folder for sure.
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Photo by Alaena39

Peppermint Ice Cream

Reviewed: Feb. 15, 2010
Wow!! This was truly delicious. I'll admit though, I did cheat a bit on the instructions but it still came out wonderful! First off, whether it was impatience or lack of heat, that thermometer was not going to reach 160 on low so I increased it a bit watching carefully or I'd cook the egg. Also, no idea what an ice cream freezer is so I just stuck the cream into the freezer, pan and all, lol, and I checked on it a few hours later and it was creamy! I don't know how you are also supposed to stir in candy into frozen ice cream without making a mess so I just poured it up top, left it to freeze again and when I scooped it out, it was so cute because it looked like a cinnamon roll type with swirly layers of candy and ice cream. I also used peppermint extract AND vanilla, but less than what it says. I did this for 2, and used 1/4 tsp each. My husband loved this too. I did this for Valentine's Day and topped with red sprinkles and extra candy. Definitely a keeper!
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