Alex Recipe Reviews (Pg. 11) - Allrecipes.com (13683612)

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Chicken Wild Rice Soup I

Reviewed: Sep. 6, 2010
This is really yummy. I used a wild rice/brown rice mix, doubled the curry powder as other reviewers suggested, also used a bit more mustard powder, and accidentally added way too much black pepper, but it ended up being okay! Used a bit less butter to lighten it up, added only 3 heaping tbsp of flour (and it was still a bit more thick than I usually like soup), used white wine in place of sherry and used fat free evaporated milk (a 370 ml can) in place of the 2 cups of half and half (used 1/2 cup more chicken broth to make up for some of the liquid). This is a very comfort-food soup!
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4 users found this review helpful

Chocolate Chip Cream Cheese Cookie Bars

Reviewed: Sep. 5, 2010
I loved the idea of this, and it did taste pretty good, but the execution didn't work out very well at all for me. Assembling them was fine (loved the idea of pre-flattening the layer and putting it on top later) but after 55 minutes in the oven, the cookie part was overdone and the cheesecake part was underdone. I hoped it would set up enough in the fridge for a few hours, but it didn't. With every cut, the cookie crumbled because it was overdone and the cheese batter oozed out. It tasted good (though very sweet and cheesy!), especially the edge pieces were it was more done, but it was a huge glopey mess with pieces of cookie mixed in - definitely couldn't have sold them at a bake sale. I'll try this recipe again, but will try some method adjustments to try to have it work out better.. I think it could use much less cheesecake batter, or maybe increase the cookie dough and use two packages for each layer.. or maybe bake it for awhile before putting the top crust on? Will experiment! Thanks for the recipe, wfdm.
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4 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Aug. 31, 2010
Really good! I liked them more than I thought I would, since I'm not real big on rosemary. It was great with the ranch dressing though :)
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3 users found this review helpful

Banana Peanut Butter Bread

Reviewed: Aug. 30, 2010
Made this into muffins, and to make it a bit healthier (to justify eating them for breakfast!), used 2/3 cup sugar, 1 cup whole wheat flour, 3/4 cup ap flour, and 1 1/4 cups PB. Left out the walnuts 'cause I used crunchy PB. Pretty tasty.
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8 users found this review helpful
Photo by Alex

Grandma's Secret Pie Crust

Reviewed: Aug. 29, 2010
Very good recipe. I used it to make a double crust pie and it came together very nicely and tasted great too. I rolled it out between two sheets of waxed paper so that it wouldn't stick to anything and I didn't have to throw flour all over my counter. I found the cutting in process to be much easier using two forks. And for anyone who, like me, may not be very experienced with shortening, I found out that your shortening should be chilled to be cut in, but doesn't need to be solid.
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11 users found this review helpful
Photo by Alex

Peach-a-Berry Pie

Reviewed: Aug. 29, 2010
Really good! I peeled and cut the peaches into cube-ish shapes, and tried to collect as much juice from them as I could, including by pressing the peels against a wire collander. Then I mashed about 1/3 of the raspberries, added the peach juice to the mash, then added about 1.5 tbsp cornstarch to the juice/mash mix and whisked it all together. Tossed that with the peach pieces and the remaining raspberries, then tossed it all with the white sugar, and poured it into the crust. I used Grandma's Secret Pie Crust from this site, and coated the top crust with an egg wash before sprinkling with sugar. This was really tasty, thickened up very well and was quite sweet - if you're not a huge sweet tooth and have very ripe fruit, you could definitely cut back on the white sugar.
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15 users found this review helpful

Ken's Stuffed Shells

Reviewed: Aug. 15, 2010
Very tasty! I used ricotta instead of cottage cheese, and only half the amount of beef, and it was the perfect amount of meatyness for me. I also threw in some romano cheese too, 'cause I had it on hand. I used a jarred sauce I'd never tried before and it ended up being only okay, so for future makers of this recipe, make sure you use a sauce you know you like, so that a medicore sauce doesn't take away from the yummy filling!
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9 users found this review helpful

Lasagna Alfredo Roll Ups

Reviewed: Aug. 13, 2010
Not bad, but not spectacular for me. I used quite a bit less spinach than called for, and I found it still to be a little much. I think adding other veggies (mushroom would be great) to the mix would improve it. To make life a little easier, I used fresh pasta sheets and cut them how I wanted them, instead of boiling noodles. I used Classico Roasted Garlic Alfredo sauce, which is pretty good for jarred sauce, but very garlicky, so others might not like it!
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5 users found this review helpful

Better Than Sex Cake II

Reviewed: Aug. 13, 2010
This didn't live up to it's name for me, but hey, with those ingredients, has to be at least *pretty* good, right?! I made my own chocolate cake, using the Chocolate Fudge Cake recipe from this site, and made two layers in round 8-inch cake pans. My family really liked it, I just thought it was a tad boring, but I think maybe I set my expectations high because of the list of ingredients that I love. I'd make again, but first I'd brainstorm ways to jazz it up a little.
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5 users found this review helpful

Grecian Pork Tenderloin

Reviewed: Aug. 7, 2010
We had this for dinner tonight and it was pretty tasty. Very tender. The marinade made the fridge smell delicious all afternoon, but in the end the lime overpowered all other flavours for a bit too much for me. We'll save this recipe but next time I think I'd like a little less lime, or perhaps add more olive oil to balance it out.
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9 users found this review helpful
Photo by Alex

Double Fudge Kahlua Brownies

Reviewed: Aug. 7, 2010
These are okay, but definitely not one of the best brownie recipes I've tried. For a brownie called "double fudge", they were awfully cake-like, even though I only baked 25 minutes. The taste was still fine, but nothing exceptional, and no one who tried them could tell they were supposed to be Kahlua brownies. The frosting was pretty good, a tad on the sweet side, so I definitely wouldn't use the full 2 cups of powdered sugar! But it's good if you like frosted brownies.
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6 users found this review helpful

Pork Pad Thai

Reviewed: Aug. 5, 2010
This was a pretty good dish, but there was something in the sauce that we found to be a little odd tasting. I'm not positive which part of it, but I'm leaning towards the cider vinegar. But it wasn't so odd that we couldn't eat it, and towards the end of eating it wasn't that noticeable anymore. The only other sorta minor problem I had was the ginger/garlic sauteeing. As soon as I read the directions I thought there'd be a problem, but I decided to follow them and see... heating the oil to "very hot" made the garlic burn quite quickly, especially the second addition. It didn't really take anything away from the dish or make it unpleasant though. Finally I made just a couple minor changes: added bean sprouts because I thought it could use more veggies (snow peas and red pepper would be nice too), skipped the chili powder because I couldn't find it in my pantry, added a bit red pepper flakes, and forgot the hot sauce. Oh and used chicken instead of pork, but only 'cause we already had pork this week! The peanuts added at the end really add a nice touch, too
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5 users found this review helpful

Greek Style Potatoes

Reviewed: Aug. 4, 2010
Quite a good potato dish! I think maybe I'd reduce the lemon juice a tad, or maybe toss the potatoes with the mixture instead of just pouring it over, because the olive oil/lemon juice mixture pooled at the bottom of the dish and the potatoes on the bottom were VERY lemony. I skipped the chicken bouillon because I didn't have any, perhaps that would have soaked up some of the 'lemony'ness. Also skipped the rosemary because I don't really care for it on potatoes, and used a bit more thyme than called for. Also sprinkled lightly with salt right before serving.
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5 users found this review helpful

Caramel Nougat Bar Peanut Butter Cookies

Reviewed: Jul. 28, 2010
I just noticed I have never left a rating for these cookies! I've made them several times and they always impress people. I use Mars bars, and I also made them into non-PB cookies a couple of times for bake sales when we were asked not to use nut products. Thanks for the fabulous idea!
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8 users found this review helpful

Root Beer Pork Chops

Reviewed: Jul. 15, 2010
I'd printed this recipe off and gave it to my dad for him to make sometime (I'm not big on grilling, myself) and he finally got around to it tonight. It was a winner! We all ate it and enjoyed it. My dad said it took more work than he usually likes to put into cooking supper, but I consider that a good thing - much better than a bottled sauce or marinade. Thanks for the great recipe Ken.
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9 users found this review helpful
Photo by Alex

Black Magic Cake

Reviewed: Jul. 7, 2010
SO good, SO moist! I didn't do a thing differently except to use milk + lemon juice in place of buttermilk. Other than that, made it exactly as written (except maybe adding a scootch more vanilla). I was hoping for a coffee taste to come through in the finished product, and even though there wasn't, there was a very nice, rich chocolate flavour and that's certainly nothing to complain about! Will probably be my go-to chocolate cake recipe from now on, thanks!
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5 users found this review helpful

Super-Easy Rocky Road Fudge

Reviewed: Jul. 6, 2010
This is good and super easy! Personally I think the marshmallows in it are a bit weird (though I know necessary in something called "Rocky Road"), the soft marshmallows in the dense fudge just gives a weird texture contrast to me. But I was making this as a gift for someone, not for me, so it's okay :) I definitely didn't get enough to fill a 9X13 pan though, I got half the pan filled with fairly thin fudge. Not sure why that is, but oh well, it tastes good!
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6 users found this review helpful
Photo by Alex

Southern Pecan Pie I

Reviewed: Jul. 3, 2010
This came out really yummy! I just wish the directions had been a bit more clear for an unexperienced piemaker like myself - for example, I had to look up on google how to tell when it was ready to come out of the oven, and it took about 10 minutes longer than stated here. I also had too much filling for my pie crust - a deep dish pie plate would probably work best.
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6 users found this review helpful

No Roll Pie Crust I

Reviewed: Jun. 30, 2010
Not the best pie crust I've ever tasted, but the total ease of preparation makes up for that! Like the recipe says, it definitely is a great choice when a top crust isn't necessary, because I find, for me anyway, flakiness isn't necessarily something I want in the bottom crust. This seemed to me like it made a little too much dough for a 9-inch pie pan, but it might have been perfect for a 9-inch deep dish, I'm not sure, I only had regular. It also seemed rather greasy to me, but as I've never made a traditional pie crust with butter or shortening, I'm not sure if this was more or less greasy than the traditional way. All in all, not a bad tasting crust and way easy!
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6 users found this review helpful

Michelle's Blonde Chicken Chili

Reviewed: Jun. 28, 2010
This is pretty good - just a touch on the bland side though. I did only have one can of chiles, but I'd like more flavour rather than more spice. Perhaps more garlic powder or more coriander (which I used in place of fresh cilantro). Not bad though, makes a nice dish to portion out and freeze for lunches or quick dinners!
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4 users found this review helpful

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