Alexis Recipe Reviews (Pg. 1) - Allrecipes.com (13247536)

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Alexis

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Oriental Cold Noodle Salad

Reviewed: Aug. 1, 2011
Made this as per the recipe except I used lime juice instead of juice and zest and I used red chili paste instead of flakes cause I have a great gourmet one on hand. Was very good. Made the sauce first and let it refrigerate while I went out and got noodles. Let it all sit together for about 20 mins before serving. Was great the next two days. Added chicken the first night I did in Soy and Sweet Thai Chili sauce. Like other reviewers I added green onions and extra veggies. Could add anything to this - very nice. And I had lots of sauce night of and for leftovers although I think my store sold Soba noodles in 12oz packs, not 15oz. Only four stars because while it tasted great, I don't have the urge to make this weekly, even during this hot summer weather.
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1 user found this review helpful

Artichoke Chicken

Reviewed: Nov. 28, 2010
This chicken is good. I made this because my boyfriend and I love artichoke and we had a jar of the marinated stuff in the fridge to eat up. I halved the recipe as it was just him and I and served with rice and caesar salad (with the bf's homemade dressing). I made the following changes: 1) marinated artichokes, drained and squeezed and diced. 2) powdered parmesan (it's all I had) and a little bit of grated jalepeno-havarti for flavour 3) miracle whip brand mayonnaise (reduced calorie) 4) a little salt, pepper and garlic spice directly on the chicken before the mixture. Cooking time was slightly longer but my chicken breasts might have still been a bit frozen. Sprinkled with cayanne and paprika like some people recommended. Overall meal was nice for a change. I wouldn't give it 5 stars even without the changes only because I wouldn't call it the MOST FLAVOURFUL chicken of my life.
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18 users found this review helpful

Three Cheese Garlic Scalloped Potatoes

Reviewed: Nov. 2, 2010
I tried this recipe for my first Mother's Day with my in-law family. I tried blanching the potatos before baking them as I was short on time and got distracted, cooking them to mush. We tried baking them and mashing but recipe was too runny! I was near tears thinking I'd ruined dinner when, by phone, by Mum suggested serving this as SOUP!! It ended up a HUGE hit with everyone and went faster than anything else - which was good because it started to thicken back into potatoes as it cooled! ;) I doubled the garlic (cause I always do!) and now I still owe my partner's grandmother a vat-sized portion to take home! I highly recommend this dish even if it ends up being your cooking tragedy!
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17 users found this review helpful

Pretty Ham Primavera

Reviewed: Nov. 2, 2010
Not much for following recipes to the letter, (they're more inspiration for me) I made the following changes: - omitted mushrooms (cause yuck! fungus!) - substituted bouillon granules for equal amount of organic vegetable "base" (paste) - salted the pasta water but not the sauce - added garlic and red pepper spice blend (2 tsp) with italian seasoning - used skim milk - subbed spaghetti for butternut squash ravioli (available at Costco - yum!) - used a sprinkling of shredded cheese mix including parm, provolone, mozza and gouda (leftover) while peas and ham warmed Pasta was good with these changes although obviously a bit different of a dish. Italian spice was the most noteable flavour but it was pleasant. Dish was good but not spectacular. I would make again or recommend but have many other pasta sauces (like my chipotle alfredo or pesto alfredo) that both my boyfriend and I prefer by a long way so might not get around to trying this one again after all. Definitely quick, easy and worth a go at least once.
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14 users found this review helpful

Fig and Olive Tapenade

Reviewed: Jun. 20, 2010
I give this recipe 4/5 stars for inspiration albiet I have never made this exact as I really don't ever have figs in my house. I used this recipe to invent my SUNDRIED TOMATO TAPENADE which is based on the same ideals but free of figs.
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5 users found this review helpful

Marzetti® Italian Penne Pasta Salad

Reviewed: Jun. 5, 2010
Made this for my birthday BBQ party with my man and a few other couples. It was a huge hit. Everyone loved it and it's beautiful too. I only gave it a 4 out of 5 because I wasn't able to find the dressing suggested but used another peppercorn dressing instead. I skipped the chicken and made this as a side dish to steak instead. Otherwise, didn't make many changes which is weird for me. Quick and easy and a good dish to make while entertaining as it wasn't complicated and didn't involve cooking. Had lots left over for the next day which was good cause the power went out! I will definitely make this again!
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7 users found this review helpful

The Most Incredible Pancake Bites Ever

Reviewed: May 15, 2010
I rate recipes based on their idea not their exactness so if you're looking for someone who followed the recipe exactly, keep looking. Had run out of eggs for our usual weekend brunch and had a random box of buttermilk pancake mix and a boyfriend who doesn't like pancakes so I wanted to jazz them up. I halved the recipe but more than doubled the milk. Used about triple actually (closer to package direction quantity.) And I used skim milk cause that's what I had. I used straight cinnamon instead of cinnamon sugar and replaced most of the powdered creamer with granulated "vanilla sugar" which I use to top specialty coffees usually. I used the good stuff for the vanilla extract but doubled it to make up for the creamer. I used creamed honey... don't know if that's any different but again it's what I had. I figured more or less the recipe came out the same as if I'd followed exactly (except maybe the milk). The pancakes were thick but fluffy in texture and absorbed the syrup well. They didn't bubble but were easy to time on medium heat. The mixture was thicker than I was used to, even after doubling the milk but it turned out very well. Boyfriend who hates pancakes asked me to make them again! This will definitely stay in my cookbook. Thanks Jeff.
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4 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Apr. 5, 2010
Made this for Easter dinner at my MIL's (Mother-in-law's) and it was a big hit! Drizzled with olive oil rather than using cooking spray. Doubled the veggies by doing both asparagus and green beans (same temp and cook time) and tripled the sauce. Scattered fresh crushed garlic around the veggies for the entire cooking time and added the sauce to the cookie sheet 3 minutes before the cooking time ended to meld the flavours. Also followed everyone's advice about switching the portions of soy sauce and balsamic vinegar. Also ommited the salt and pepper, used unsalted butter and low-sodium soy sauce to make it extra healthy. At a table of 8 people, 7 loved the veggies and only my man's very elderly grandmother wasn't a fan but she grabbed only the beans thinking they were asparagus so I'm not sure if her opinion should effect the rating! Oh and the leftover sauce in the bottom of the dish made AMAZING dip for fresh whole wheat baguette!! I'll definitely be making this again!!
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2 users found this review helpful

Easy Apple Cider

Reviewed: Jan. 2, 2010
Great with a little bit of vanilla and nutmeg too. Works just as well with ground allspice and/or cloves if that's all you have on hand. I made this for all my holiday parties. Serve with spiced rum or vodka.
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4 users found this review helpful

'Something Different' Fruit Salad

Reviewed: May 18, 2009
My boyfriend LOVED this salad. I didn't think he would because of the cayanne pepper; he doesn't like spicy food. But he begs me to make this all the time. I mean every week. I originally made the salad for a Mexican themed Tapas night with his parents and a bunch of their friends and this salad was a big hit. I made the sauce exactly as directed the first time but since I am a little more liberal with the honey and lime and cayenne and it's just as good (I measure mostly by eye and "feel"). I never do more salt as you can definitely taste it in the marinade. I do INSIST however that you make this the day before, it's sooo good that we almost never eat it same day. My typical fruits: canteloupe, honeydew, pineapple (must have), mango, papaya. I also tried strawberries the first time but I insist they get a little too mushy from the marinade and they soak up a bit too much marinade. My other tip: big bite sizes pieces! The first time I diced the pieces small to look more like a fruit salsa but they took on too much marinade and weren't as good. "Chunky" sizes make for the best fruit-marinade ratio. :) Enjoy! This Mexican Fruit Salad is very good any way you slice it!
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11 users found this review helpful

 
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