Alex Recipe Reviews (Pg. 1) - Allrecipes.com (13683612)

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Salted Caramel Pretzel Bark

Reviewed: Dec. 27, 2014
I made this for Christmas gifts this year. Easy to make and very well received. I used semi-sweet chips as I had a bag open.
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3 users found this review helpful

Garlic Red Potatoes

Reviewed: Dec. 20, 2014
Good, we enjoyed them. I used quite a bit more parmesan cheese. I'd make again.
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1 user found this review helpful

Chef John's Dark Chocolate Mousse

Reviewed: Dec. 20, 2014
Very good and pretty easy to make. I did think the amount/portions were a bit off. I doubled it and if I did really want to serve 8 people, I don't think there would have been quite enough mousse. You definitely don't need a big portion of this though.
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Pasta e Fagioli I

Reviewed: Oct. 26, 2014
Delicious. I used a full quart of chicken broth, diced tomatoes (undrained), 2 cans of beans (drained, but not rinsed), and less pasta, but used the seasonings called for (a touch more of each). The chicken broth and one of the cans of beans were both no-salt-added, so I did feel the need to add some salt to the soup. I let it simmer longer (about an hour) just because I wasn't ready to eat yet, and the flavours came together great. And of course I sprinkled parmesan cheese on top just before eating. Thanks for the recipe.
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Quick and Easy Alfredo Sauce

Reviewed: Sep. 10, 2014
Wow. It's so good, a lot better than I was expecting. I've often seen good reviews of this recipe, but for some reason didn't think I'd love it. But it was great, just as good if not better than the normal cream- butter-parmesan Alfredo that I usually make. Though reviews said it, I was surprised I didn't taste the cream cheese. Maybe a tiny hint of it, but if you didn't know it was in there, you wouldn't guess. I used light cream cheese because that's what I had on hand, and it still made a nice rich sauce. I would definitely make this again.
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Juicy Peach Crisp

Reviewed: Aug. 31, 2014
Very good. Easy to put together. I liked the almond flavouring. I think I'd use a touch less of it if I make again, so that the peach flavour is a bit more prominent (I think the peaches I had weren't particularly flavourful though), but it wasn't overwhelming. Like other reviews I used rolled oats for half the flour; to me, "crisp" needs oatmeal in the topping. I also used a little more cinnamon and a little less butter. We didn't find it too sweet, nor too juicy as some other reviewers said. I was a bit nervous about the juicy thing since I've never made this type of thing without cornstarch, but it was fine, good consistency. I did make it ahead of time and reheat briefly later, not sure if that may have helped it thicken a bit on its own. Anyway, very nice and I would make again!
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Summer Radish Salad

Reviewed: Aug. 11, 2014
I liked it. It's not something I would want to eat all the time, but there's nothing wrong with the salad, I'm just not THAT into radishes. There wasn't anything I thought of changing though. Thanks for the recipe.
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2 users found this review helpful

Couscous Feta Salad

Reviewed: Jul. 28, 2014
This is good, very quick and easy. I ate it warm-ish because I didn't want to wait any more for it to chill. It was good warm-ish though. I did use walnuts instead of pine nuts because I had them on hand, and I used honey-dijon mustard because that's what was in my fridge. It worked out well, adding a touch of sweetness to the dressing. I also added more red wine vinegar as I prefer a slightly more even ratio of vinegar to oil in a dressing. I didn't have any cucumber, so skipped it. Tomato would be nice too. I would definitely make this again.
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Strawberry and Spinach Salad with Honey Balsamic Vinaigrette

Reviewed: Jun. 18, 2014
Yum! This is my kinda summer dinner idea - very easy, no actual cooking and delicious. I had it just like this as a main course, and that works for me, but a side of grilled chicken, or topping the salad with grilled chicken would be great too. I made it almost exactly written, but used walnuts instead of pecans (they're just so much cheaper, and the walnuts do go very well with gorgonzola), and I used more balsamic than called for; I prefer a more even ratio of oil and vinegar for salad dressing, though not exactly the same amount of each. I might have been just a touch too heavy handed with the balsamic; the bites of salad including sweet strawberries were perfect, but bites without strawberries were a little too vinegary. Anyway, this is very good. Easy to customize, yes, but there's not much of a need. These ingredients make a great salad.
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Best Ever Chocolate Chip Cookies III

Reviewed: May 3, 2014
These are fine, nothing to write home about and definitely not the best ever. I have a go-to chocolate chip cookie recipe that I couldn't make today because I didn't have any brown sugar. I guess for me chocolate chip cookies really need the brown sugar, or at least more sugar in general. The dough in this recipe was not very sweet or flavourful, and they ended up kind of dry in the end. The milk chocolate chips and peanut butter chips I used are helping. They'll get eaten but I won't make this recipe again.
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7 users found this review helpful

Lemon Curd

Reviewed: Apr. 18, 2014
This was good and really easy to make. It didn't turn out quite as thick as I would have hoped but will work fine for my needs. It's quite sweet - not in a bad way, I love sweet, but when I make lemon-something, I want a bit more tang. I could eat this as a sweet pudding by itself, but I made it to use as a layer in a ricotta-cream 'cake' with lady fingers, and would have liked more tang for this purposes. Still, it's good, no real complaints and I'd probably make again reducing the sugar a little, or upping the lemon zest.
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Pesto Cream Sauce

Reviewed: Apr. 16, 2014
This was pretty good. It would actually be 3 or 3.5 stars for me, but I made some modifications so I'll bump it up to 4 to be a little more fair. First, I can't fathom how some others found their sauce too thin. Mine was like cream of mushroom soup consistency! I didn't have any extra milk so I thinned the sauce with some water that the pasta cooked in. I used only 2 big heaping spoonfuls of pesto, 1 cup seemed like overkill. The pesto taste was nice when I tasted just the sauce but after I thinned it and added the pasta, there wasn't much flavour. On the one hand, I added less pesto so my fault, but it would have been fine if I hadn't had to thin the sauce. If I were to add water again (though I'd really just try to make a thinner sauce to begin with), I'd make sure to add at least 1/2 cup of pesto (the full cup still seems like an awful lot to me). Other than that the only changes I made were to skip the shrimp (only because I only wanted to make two portions and didn't want to buy a bag of shrimp to use only a few) and I used cherry tomatoes because I had half a container of them that I had to use or lose (the roma would have been better though). And, heavy cream would make this sauce more heavenly, but obviously it's a little healthier with milk. All in all, I would make this again, with my tweaks. Thanks for the recipe!
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Honey Roasted Almonds

Reviewed: Apr. 6, 2014
Not my favourite nut recipe I've made, but it was good and very easy to make. I'd make again for sure. I think I'd like to try putting them in a low temp oven for 15 minutes or so after tossing in the sugar to help them dry. Mine are still a bit sticky (like a 'wet' sticky) after cooling for a few hours.
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Honey Roasted Red Potatoes

Reviewed: Mar. 16, 2014
Yum! I found the addictive taste of these potatoes snuck up on me. My first bite or so, I thought "meh these are ok, a little too sweet". A few bites later I thought "you know, these are pretty good". Then before I knew it I was shovelling them in my mouth as fast as I could! I cooked them about 10 minutes longer than indicated (not sure if I *had* to, but I was waiting for the rest of dinner to finish, and I thought the potatoes were perfectly cooked when I did take them out - just starting to brown). I had them with steak and mushrooms cooked in red wine, which was a fine combination but I think these potatoes would go even better with chicken. I didn't have mustard powder so used a squirt of prepared mustard, and I forgot to buy an onion so used onion powder. I think I would like that better than pieces of onion regardless, but that's just my preference. I urge you to try these potatoes if you don't mind adding a touch of sweetness to your dinner!
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Hamburger Steak with Onions and Gravy

Reviewed: Mar. 3, 2014
This wasn't something my parents ever fed me growing up, I only just learned I like this Salisbury steak kind of meal when I had it recently at the cafeteria at work. I was really excited to try this recipe, it sounded great. It also smelled fantastic while it was cooking. That smell didn't completely translate into the taste though. It was ok, but not *great*. I agree with one review I read that said the patties tasted very 'meaty'. I realize that's a silly thing to say about a hunk of meat, but I can't think of another way to describe it. I think it was actually the taste of the drippings in the gravy though. I think I would have preferred to drain most of the drippings and add some butter to the pan to finish cooking the onions and make the gravy; it could maybe just be that I'm used to buying extra lean ground beef and bought lean this time. I also would have liked more onion; I didn't really realize how little there was in the pan until I went to serve. They cooked down quite a bit. My gravy was also lumpy but that's really no one's fault but my own. I put too much flour I think, maybe I shouldn't have quite doubled that when I doubled the gravy. I didn't have sherry so I used a splash of red wine in the gravy and that was good. Thanks for the recipe, I was happy to try it and I enjoyed the meal, but I think I'll try a different recipe the next time I want this meal.
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Baked Havarti Chicken

Reviewed: Feb. 24, 2014
Ehh this was ok. Kind of boring despite all the various things going on in this recipe. I did have to skip the optional Greek seasoning as I didn't have any, but I did add some seasonings (basil, oregano, onion powder) to the mushrooms because I had some seasoned olive oil mixture left from brushing on my smashed potatoes I made to go with this chicken (used the olive oil instead of the butter called for here). Perhaps it would be improved with longer marinating time, I only had about 35 minutes before I had to cook it. Maybe pan searing the chicken before baking too would improve it but I don't think this will be a repeat recipe for me. Thanks for sharing the recipe though.
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Creamy Chocolate Frosting

Reviewed: Feb. 23, 2014
This is good. I was having a little trouble getting it to come out smooth (possibly I didn't sift well enough). I tried at first to beat it by hand and that definitely wasn't working. I dumped it all in my KA stand mixer and really whipped the heck out of it and eventually it became smooth frosting. In the end it tastes pretty good, I'd probably use it again for a not too too sweet chocolate frosting. I had just about enough to frost the top of a 9x13 cake. I'd definitely double the recipe if I were frosting a layer cake.
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Savoury Potato, Green Bean and Bacon Salad

Reviewed: Jan. 26, 2014
Nice recipe, Don. I used only 3 strips of bacon because that's what I had and red wine vinegar instead of white (also because that's what I had). I added some bleu cheese crumbles (I had some to use up) in while it was still hot so that they melted a bit, it was a very good addition. I found the oil a little too much compared to the amount of vinegar for me, but that's easy to fix to taste. Thanks for sharing your recipe... it reminds me of Maridele's picnic potato salad recipe, which I also really like! :)
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Burgundy Roast Beef

Reviewed: Jan. 19, 2014
Good! Better than I thought it'd be, actually. I chose this recipe because I accidentally opened a can of cream of mushroom the other day when I was looking for chicken broth, so needed to use that, and because I was gifted a couple of bottles of red wine over the holidays and I'm not a big fan of red wine (as a beverage, I mean, love it for cooking) and wanted to use some of that too. As this was a 'use up what I have' endeavour, I used stew beef instead of a full roast. I think I had about a pound and a half of beef, so if I made a 4 pound roast, I definitely would have wanted more gravy. It was also just a touch on the too salty side (but not so much that it was unpleasant) so in the future I might not add the entire packet of onion soup mix. I completely forgot the flour but I found it thick enough for me. Like a couple other reviewers, I cooked it in the crockpot, but I did about 3 hours on high and then about an hour and a half on low because when I checked it, it was starting to burn around the edges. It could have been a little more tender for my liking but that's probably because of the stew beef and turning down the temp. If I were to do it in the crock pot again, I'd probably do it on low 7-8 hours. All in all, very good though. It's very similar to a beef cubes-and-gravy meal my dad makes but the red wine took it to another level. The only downside to my meal was I made boxed mashed potatoes and their gloopy texture didn't do this delicious gravy justice.
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Baked Mac and Cheese for One

Reviewed: Jan. 6, 2014
Yum. This was good and since I live alone, it's always nice to find a recipe scaled for one serving (though I did double it and make two individual servings - one for lunch tomorrow). I did use a bit more pasta than called for (a heaping 1/2 cup for my double batch). When I put it in the baking dishes, I thought it was too much sauce even with the extra pasta, but after baking it was the perfect amount of sauciness. I did find the texture of the sauce a touch off - I wouldn't say 'grainy' but could have been creamier for my tastes (probably achievable with using whole milk). It was also quite greasy after baking but a better quality cheddar than I used might prevent that. I would definitely make this again, though maybe flavoured a bit differently. I might have been too heavy handed with my 'dash' of Worcestershire but I found that flavour a bit strong and think I would omit it in the future. Thanks for the recipe.
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