Alaena39 Recipe Reviews (Pg. 3) - Allrecipes.com (13204757)

cook's profile

Alaena39

Reviews

Recipes

Menus

 
View All Reviews Learn more

Cuban Ropa Vieja

Reviewed: Feb. 9, 2010
Soooo yummy. I've been on a search for recreating food from my childhood and I found the recipe for ropa vieja! One unfortunate thing is that our local store doesn't have flank steak so I had to make due with stew meat. It's a pretty good substitute taste wise though, just looks funny because it's short cuts and not long strips. I also substituted dry oregano for the cilantro to make it more true to what I used to eat. Cilantro, tortillas, all that stuff is more mexican. Last thing, after browning the meat, I removed it and added the stock to the pan and scraped up all the lil bits of beefy yumminess, then added it to the slow cooker for that extra flavor. Love this recipe, its exactly what I was looking for and I get to stick it all in a slow cooker and let it do the work for me!
Was this review helpful? [ YES ]
14 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Feb. 9, 2010
I'm giving this one a 4 because I loved it but my husband thought it was "ok". I think he wants it more traditional, and I'm not sure what that entails but since a lot of people have mentioned sour cream I think I'll try it next time. I'm starting to think the cream cheese thing is a hit or miss, though. Also, the sauce DOES need to be doubled, otherwise its not nearly enough to properly cook your meat and coat your noodles. We had fettucinne so we just ate it over that and it was yummy. This is such a great recipe and SO easy that I'm going to keep trying to suit it to my husband's taste.
Was this review helpful? [ YES ]
0 users found this review helpful

Carrot Cake III

Reviewed: Feb. 4, 2010
This is really good. My first time making carrot cake. Few things though. I'm not sure why it's just me but I was beating my frosting for a while and nothing was going on other than large chunks even though everything was room temp so I added a bit of milk to make it spreadable. Worked immediately so I'll do the same next time. I also added walnuts instead of pecans (personal preference) but I only used it in the batter because I agree that nuts in the frosting is strange. I do think the nuts add a nice addition to the cake itself. Last thing, I'm not trying to rain on anyone's parade but substituting applesauce/pineapple instead of oil, yes you are decreasing the fat but you're increasing the sugar on an already sugary cake so it's not exactly a healthy tradeoff. If you want healthy, skip the cake ;)
Was this review helpful? [ YES ]
1 user found this review helpful

Avocado-Mango Salsa

Reviewed: Feb. 3, 2010
Wonderful surprise. Delicious blend of sweet with a bit of a tang. I made this for a dinner with the neighbors and I ended up handing them the recipe because they couldn't stop eating it. I have made this many times and one time, my avocado was bad so I ended up swapping avocado for a nice tomato and it was delicious too! I also always use green bell pepper because I always have it on hand (tends to be cheaper). Also, be wary of your sugar. One time I had an extra sweet mango so I had to use less sugar otherwise it'd be way too sweet. I would give this more stars if I could. Definitely want to put out either the scoops chips or the giant tortilla chips becuase you don't want to miss a bite out of this!
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by Alaena39

No Bake Cookies V

Reviewed: Jan. 23, 2010
Exceptional cookies and so easy to make. You can't ask for more. Only changes I make is I use regular butter instead of margarine and we never buy chunky peanut butter in this house (personal preference) so I always use creamy peanut butter instead. I've done these so many times and I recently found out a great little trick that I'm not sure if anyone has written it here yet but use an ice cream scoop for these puppies and it will be a breeze! I scoop up the mixture, press it against the plate, get rid of any lingering edges and they plop onto the plate. I just press them down a little bit to make them more cookie like but it helps take a lot of work out of shaping them. Oh and one last thing, I never boil the mixture for 1 min. I just bring it up to a boil and its off the stove. I've never had any problems with the cookies shaping or anything like that. Thanks so much for the upload!
Was this review helpful? [ YES ]
0 users found this review helpful

Fiesta Beef Soup

Reviewed: Jan. 23, 2010
This wasn't bad at all. Good taste but I think it needed more sustenance. Next time I will make this with the entire pound of beef. It felt like a waste to just do half when it had so much room for it. Also, I don't think its a good idea to salt your meat before you add all the other ingredients. I followed the recipe without thinking and the soup ended up too salty. With the broth, the corn and beans, it had more than enough salt so next time I'm going to skip it altogether. What I do love about this is that it has everyday ingredients that I normally have in my pantry and I can add whatever I have on hand. If you don't like spicy try chiles instead, or me, I had a can of plain tomatoes and leftover pimentos so I used those instead.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by Alaena39

Rich Chocolate Frosting

Reviewed: Jan. 21, 2010
Oh..my..god this is so good. I was extremely skeptical considering it had so little liquid but it worked beautifully! I was so proud of myself for making a good batch of frosting for the first time. I paired this with Dark Chocolate Cake I from this site and it was fantastic. I let the frosting sit out while I baked the cake and it took a lot of hand slaps to get my husband from eating up the frosting before making it onto the cake! We were both seriously impressed, 5 stars for every angle: can follow the steps to the T, great taste, great spreading, you name it and I love that I don't have to buy chocolate for this because I always have cocoa in the cupbard. Thanks so much for the upload! I will make this over and over.
Was this review helpful? [ YES ]
0 users found this review helpful

Dark Chocolate Cake I

Reviewed: Jan. 21, 2010
This was an excellent cake! The only thing I did different was scale down the recipe to 1 pan because its just my husband and me. I read the review from Christmas8 who said its not 'the' chocolate cake and I have to say that this cake, like most, need frosting and if you overdo it on chocolate or sugar, once you put that frosting on top it will be overkill. If you want a very rich cake, try one that does not need frosting like the flourless cake from this site. Otherwise, enjoy this cake with whatever frosting tickles your fancy. I made this with the Rich Chocolate Frosting from this site and it was a match made in heaven! Its already made it into my recipe book. I think my search for a good, basic chocolate cake has ended, thank you Carol!
Was this review helpful? [ YES ]
3 users found this review helpful

Green Bean Casserole I

Reviewed: Jan. 15, 2010
This was my first time making this type of recipe. All in all, not too shabby but it was missing extra flavor, so I'll opt in for some of the additions offered on here. I read reviews on salt. If you are worried about salt, grab a can of green beans that clearly states "no salt added" and check the ingredient list to make sure. Also, I grabbed a can of "reduced sodium" condensed mushroom soup. It's always better to have less salt, than more. You can put salt back in, but you can't take it out! Next time: no salt, more pepper. Also, the onions that were mixed in were a bit soggy. The crunchy ones up top were so much more delicious that I will opt for putting them all up top, like someone suggested. I will definitely try this again though, as is, it's not a bad base to work with!
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by Alaena39

Italian Sausage Soup

Reviewed: Jan. 14, 2010
I love these kinds of recipes because they allow you to mold things to your liking. I had leftover sausage from making a pizza, so this was perfect. If you like it spicy go for hot sausage but I think sweet Italian sausage is so much better. Also, I use buillon instead of broth so I just add equivalent amounts of water and cubes, I had no Italian style tomatoes so I used regular but next time I will probably add oregano and basil to the soup to make up for it, used bell pepper instead of zucchini since its what I had on hand and frozen spinach instead of fresh. As long as you use appropriate amounts of liquid, you can do whatever you want with these and it will be wonderful. That's the beauty of these. Small pasta would probably be great with this too. Wonderful soup, a definite keeper and a good base for all kinds of new ideas!
Was this review helpful? [ YES ]
1 user found this review helpful

Oyster Dressing (Stuffing)

Reviewed: Jan. 11, 2010
I think this is the first time I give a recipe a 1/5. I actually delayed dinner to make this stuff for my husband and all for it to end up in the garbage. Should have listened to Courtney5Cent on this one, this is beyond extremely dry. You might as well open a can of bread crumbs and stick like 3 oysters in it and dig in with a spoon because that is what it looked like...oysters drowning in a sea of sand. I had a feeling too with so much bread crumbs and almost nothing to give this thing moisture. The liquid from the oysters was no where near enough. It needs broth or SOMETHING that's liquid to balance all the crumbs but I'm so annoyed at wasting money with this recipe that I'm not going to bother with this again.
Was this review helpful? [ YES ]
13 users found this review helpful
Photo by Alaena39

Incredibly Cheesy Turkey Meatloaf

Reviewed: Dec. 29, 2009
This was a pretty tasty recipe. I used 2 pounds of leftover turkey from Thanksgiving. It was already cooked, so I just put it in at 350 degrees for about 20 minutes as thats when the cheese melted (I had plenty of shredded cheese so I used that). Perfect consistency. Although I think next time I'm going to add at least some onions, maybe garlic and some herbs for extra flavor.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by Alaena39

Peppermint Bark

Reviewed: Dec. 26, 2009
This was spectacular! My husband couldn't stop munching on these yesterday. He's usually picky for ratings but he actually gave this one 5 stars, which actually says something! I used chocolate chips from our cupboard (so no cutting), and like 6 candy canes from our Christmas tree. One major substitution I made was due to improvisation since we could not find peppermint extract at the stores. I used corn syrup and put it in the saucepan on medium heat with the smallest crushed pieces and when it bubbled I took it off the heat and added it to the chocolate. It turned the syrup pink, but it did not change the color of the either chocolate whatsoever. I also just melted the chocolates on medium low heat, stirring constantly and watching carefully. If you do end up like me and have no extract, do the substitution beforehand because during the wait the chocolate was harder to manage. Overall though, spectacular recipe. This is probably going to become one of our Christmas staples from now on!
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by Alaena39

Country Fried Steak and Milk Gravy

Reviewed: Dec. 23, 2009
I was skeptical at first with so little ingredients but this is truly fantastic! I admit, I was weary with the pepper...it does sound like a lot so I just eyeballed it and used very little compared to what it said. My husband said its not enough so I might opt to do half next time (too many incidents with recipes putting too much pepper). Either way, this was delicious. I've done this twice now and I've got a few tips. 1. If you have really thin steaks like I did, skip the medium high heat and go for medium. I learned the hard way its better to go for less heat. You can always cook it more. 2. For the gravy, I tripled the recipe the 2nd time, and I had to reduce the heat because it wasn't quite done yet at 4 min but if I left it on a little more on medium I think it would have started to burn. If you watch your heat and pepper it up to your taste you should have perfect results everytime.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by Alaena39

Candied Yams

Reviewed: Dec. 4, 2009
This is a good basic recipe, but some things can be done to take it over the top. First, it definitely needs cinnamon! I sprinkled some over top the marshmallows (about 1/2 a tsp as I doubled the recipe). I also just simmered the butter and sugar and then poured over top the yams for a more even covering. Last, I included a bit of the canned syrup, for extra yam flavor and everyone liked it. I didn't use all of it because then I'd have yam soup! Also, knowing from experience, I know that mini marshmallows can melt too easily so large marshmallows are the way to go in my opinion. Someone mentioned putting in some vanilla extract...that sounds really good and I might just try that next time!
Was this review helpful? [ YES ]
26 users found this review helpful
Photo by Alaena39

Spicy Beef Vegetable Stew

Reviewed: Oct. 28, 2009
This was pretty good and so easy! I did change a couple things. I cook the meat alone, drain, then add the onion because I like the juice from the onion, it adds more flavor. Also, I didn't have enough time to let this simmer for 8 hours so instead I used a 15 or 16 oz can of sliced carrots and skipped out on the celery, so nothing had to become tender. I left it on low til my husband came home, 4 hours later, and dinner was warm and ready to go. The only problem with this was something I can remedy later and thats why it still got 5 stars. Too spicy! I will definitely make this again, but with 1/4 tsp pepper next time. That should probably do the trick. Thanks for the upload! Another easy stew recipe to go in my permanent collection. Update: Since it was so spicy, adding a bit of water to the leftovers and reheating made it more manageable to eat! Try this if it comes out too hot for your taste. Update #2: it was definitely the pepper that gave this heat. Green chiles are never hot, but if you do want to add more heat, then I would suggest maybe adding jalapeño instead.
Was this review helpful? [ YES ]
66 users found this review helpful
Photo by Alaena39

Panna Cotta

Reviewed: Oct. 22, 2009
Very easy, very good and so fun to make. I substituted evaporated milk for the cream and you can definitely taste it but I didn't mind it at all. I'll try to use cream next time and see if I like it better although, I think this could easily turn into a very low fat dessert. Since all you need is the gelatin to harden this, I think I'll go with either fat free evaporated milk or light cream next time. It didn't taste very sugary so I'll leave the amount the same, and maybe use Splenda instead. I also used 2% milk with great results. Last thing I did was drizzle sugar free hershey's syrup over the top. Yum! I never had these before, my husband and I had a good laugh at how much they jiggle like jello. If you want to invert these, put them into custard cups and run along the edges with a knife, then run your knife to the bottom of the cup, invert quickly and it will flop onto your plate. You can do all kinds of toppings for this thing its completely endless. Five stars all the way!
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by Alaena39

Fried Plantains

Reviewed: Oct. 21, 2009
Wow, there is so much confusion around plantains. I was looking up recipes to post pictures and a lot of people have them mixed up. I grew up with them, so lets see if I can help a bit. Ok, there is only 1 kind of plantain but there are 3 colors, depending on its age. Order is green, yellow, then black. Green is for TOSTONES, or light gold pieces that are cut into rounds, fried, mashed and fried again. They're salty. Personally I like to throw on some minced garlic on top out of a jar with some juice and a sprinkle of salt. Some people go for garlic powder instead. Then you have PLATANOS MADUROS, or ripe plantains that are used to make this sugary version. The color to make these is when your plantain is BLACK. The riper the plantain, the sweeter it is and that's the trick. It should be slightly mushy to the touch. The best way to tell if its good to fry is if, once peeled, its still got a tan color, not brown or black. In my family, we cut these at an angle. These are perfectly sweet as is, so I don't add anything extra. The last is yellow. These are usually not hard enough for tostones, and definitely not soft enough for platanos maduros so some people chop them up and boil them to eat either in or along with soups. They don't taste that good boiled so its not so popular. If it were me, I'd wait til it goes black and make these yummy sugary ones. Hope this helps!
Was this review helpful? [ YES ]
312 users found this review helpful
Photo by Alaena39

Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Oct. 20, 2009
Great way to use up leftover sour cream. I read other reviews that said they had a runny mess. I had zero problems with that. Instead of using 3/4 of a box of pasta, go ahead and use the whole 16 oz. The more pasta, the more to soak up the sauce. Also, I read a review that suggested not to cook the sour cream, so I didn't. I cooked the bell pepper with some onion until it was softened and added garic at the end so it cooks up but not burns. I drained any juices. Then I took it off the burner and added the sour cream so it starts to warm up slightly while I add the rest of the ingredients, including 1/2 cup of broth, not 3/4. I kept mixing it, noticed it still had chunks of sour cream so I put it on simmer until the sauce was creamy which took seconds. Poured it over the pound of pasta and there was no sauce at all left in the pot or running on our plates. I also put in 1/4 cayenne, but might have been too little. Oh and I just used 1 large bell pepper. I ended up chopping instead of julienning out of sheer habit, doesn't really matter anyway hehe. I served this w/ some flavored grilled chicken breast on top. Delish! Update 10/22/09: I served up leftovers with 2 cut up chicken breasts, let them marinate a few min with lemon juice, salt, pepper and basil, plopped them in the oven for 10 minutes at 400 degrees. My husband loved this with the pasta. Try if you like, its super easy and very tasty :)
Was this review helpful? [ YES ]
7 users found this review helpful

Fried Ice Cream

Reviewed: Oct. 15, 2009
This is restaurant quality. A couple changes here. I used Rice Crispies cereal instead of corn flakes and used chocolate ice cream instead of vanilla. These are just what I had on hand and they worked perfectly. I let this chill overnight and it was perfectly whole. I went for the max amount of seconds, 15, and its way too much. I found that it should be 10, if that, so that is the only difference I'm making next time. Also, I did no measurements. Just poured plenty of cereal in a ziploc bag, sealed out the air and crushed with my hands til it was fine and sprinkled the cinnamon after frying. Like anything being fried, I find that double or triple coating helps maintain consistency. Last thing...a reviewer advised to chill after frying. You should opt for this if you want a more firm ice cream but if you want it warm and slightly melted, eat immediately. It's good either way. Feel free to experiment as well! This was lots of fun and very yummy :D. Update 10/20/09: 2 coats and 10 seconds cooks these babies to perfection and doesn't melt your ice cream. Also make sure your egg is beaten well otherwise its a gloppy mess. I will definitely be making these again and again, ty!
Was this review helpful? [ YES ]
14 users found this review helpful

Displaying results 41-60 (of 79) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Tart, Flavorful Rhubarb
Tart, Flavorful Rhubarb

Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.

Perfect Summer Smoothies
Perfect Summer Smoothies

Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States