Alex Recipe Reviews (Pg. 3) - Allrecipes.com (13683612)

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Pork Tenderloin Diane

Reviewed: Jul. 10, 2012
This is pretty good! Better than I thought it would be, just reading the ingredient list it didn't sound like it would be all that exciting. It doesn't make nearly enough sauce though. I had only 1/2 a pork tenderloin, made extra sauce and there still was hardly anything to 'pour' over the pork. It tasted good though. A touch too tangy for my liking but I think I put a little too much dijon.
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3 users found this review helpful

Homemade Tomato Basil Pasta Sauce

Reviewed: Jul. 8, 2012
This was just ok for me. It tasted very basil-y when I tasted just the sauce, but once mixed with pasta it seemed to have no flavour at all. I also added some wine. It didn't say anywhere (nor in the reviews I read) that the tomatoes should be peeled, but I would have much preferred it that way; that's just a personal preference thing though I guess. I also wish I'd taken my hand blender to it so that it would be more 'saucy' instead of chunky, but again that's my preference. This was very quick and simple though, so I would try it again with additional/different seasonings. One last comment, maybe I just like my pasta particularly saucy but this wasn't even close to 4 servings for me. Make more if you have a big family or want some extra to freeze. Thanks for the recipe though, it was a good start for me for making my first made-from-fresh-tomatoes sauce.
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9 users found this review helpful

Picnic Potato Salad with No Mayonnaise

Reviewed: Jun. 3, 2012
This is really good potato salad, and I'm someone who usually likes mayo-based potato salads. I actually made this twice, but the first time I way overcooked my potatoes and they became almost like mashed potatoes and absorbed all the dressing, but the taste was still good. I made it again, properly, and I still liked it! The first time I didn't have any onions, so I added onion powder to dressing. This time I did have onion, so I used it but I think I would prefer it without pieces of onion. I don't know that this would be a good choice to make for a crowd; it's a lot of strong flavours that certainly wouldn't be for everyone. I found my first couple of bites of it very strong, but then it grew on me. I'll definitely make it again myself, I like all the strong flavours! Thanks Maridele for posting your recipe.
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14 users found this review helpful

Harden Your Arteries Pie Crust

Reviewed: May 12, 2012
This is not bad, but there are a couple of mechanical issues with this recipe as written. I had to add more lard, there just wasn't enough for all the flour. I used 1/2 cup lard, which is still less than the general pie-making guideline and half fat to flour ratio. I even added more than 1 tsp vinegar and needed more than 1 tbsp water. Also, I think the egg would be easier to mix in if it were pre-beaten. The recipe sounded like it wanted the egg as in added into the flour mixture and by doing this it wasn't as easy to bring together and the yolk was hard to distribute it evenly. I do agree with other reviewers that this was super easy to roll out, and I have no complaints about the taste. I think though I'll stick with my favourite recipe for next time - Grandma's Secret Pie Crust on this website. Similar to this one but comes together more easily. Thanks anyway
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3 users found this review helpful

Baby BLT

Reviewed: May 6, 2012
These were good but I didn't LOVE them. I'd make them again for a party though, they were pretty easy to make (though hollowing out the tomatoes was more of a pain than I thought it'd be!) I took some reviewer suggestions to add cream cheese because I didn't think I'd really care for using all mayo (I only had reduced fat mayo and it's not the great to eat a mouthful of.. ), but I think just a touch of cream cheese would have been better than using about half cream cheese/half mayo.
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2 users found this review helpful

Mrs. Baxton's Long Island Iced Tea

Reviewed: May 6, 2012
Excellent recipe for a favourite drink of mine, first time I ever made it myself. I wanted to make a whole pitcher's worth, so I increased everything. I couldn't find the sour mix, so I followed the top reviewer's measurements for making my own, times 3 - 3 cups water, a little less than 1 cup sugar, 5-6T each of lemon and lime juice. Then added between 1/2 to 3/4 cup of all the liquors and a whole can of Coke. Because it was in a pitcher, I just stirred, didn't shake. This gave us about 5-6 tall glasses worth of drink. I was drunk part way through just one...
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13 users found this review helpful

Cookies and Cream Buttercream Frosting

Reviewed: May 5, 2012
Excellent frosting for a fudgy chocolate cake, thanks metread for posting this!
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2 users found this review helpful

Lemon Cream Cheese Frosting

Reviewed: Apr. 8, 2012
This is fabulous. I think 5 cups of sugar would be a little too sweet for most people, but it does need a fair amount to be thick enough to pipe. I added all the confectioner's sugar I had which was about 2.5 cups I think, and it was fine on sweetness but not quite the thickness I wanted. It wasn't runny, so if you wanted a spreadable frosting it would be ok, but I wanted to pipe. It would have needed at least 3-4 cups of sugar to hold its shape properly but in terms of taste you can't really go wrong, add to your liking. All that to say, very delicious! I used it on vanilla cupcakes with a raspberry whipped cream filling.
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8 users found this review helpful

Chicken Chimichangas with Sour Cream Sauce

Reviewed: Mar. 19, 2012
This was pretty good but I don't think I'll make it again. It took almost an hour from start to finish even though I had some already-cooked shredded chicken that I used and it wasn't tasty enough to warrant that kind of time. The flavours of the spices were good but it took forever for the liquid to boil down. And then the filling inside the tortillas ended up being kind of dry because the water that was left was making the tortillas soggy and running out of them, so I didn't want too much liquid. It could use a thicker moist ingredient like maybe salsa to put with the chicken inside the tortillas. I may use the sauce recipe part again, though.
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2 users found this review helpful

Mashed Potato Quesadilla

Reviewed: Mar. 13, 2012
These were an interesting and pretty yummy way to use up some potato guts I had leftover from making potato skins. The only changes I made were to cut down on the bacon and cheese to save some fat and calories, and I made them by folding the tortillas in half instead of topping with a second tortilla. They stay together better that way, easier to flip. Thanks for the idea, I'd make these again for sure!
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3 users found this review helpful

Banana Cream Pie I

Reviewed: Mar. 11, 2012
Delicious! The only reason I've given four stars instead of five (really it's a 4.5 for me) was that the pudding mixture didn't set firmly even after two days in the fridge. I used the 3 tbsp cornstarch instead of the flour, 4 tbsp might be better, if you're wanted to properly slice the pie into pieces; for me they didn't stay together and ran all over the plate. The taste was amazing though, I would make it again just to eat as pudding! I made a Nilla wafer crust and used strawberry slices on top of the crust because I didn't have usable bananas. They really worked with the pudding though! I also spread whipped topping on top. It was very good and I will definitely make it again, but will try to make the pudding more firm. It was pretty quick and simple to make too, not much longer than using pudding mix.
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2 users found this review helpful

Vegan Bean Taco Filling

Reviewed: Mar. 6, 2012
This is very delicious and so simple. I changed nothing except for using a little less salsa. Oh and I skipped the cornmeal because I didn't have any. I made no additions though and I didn't feel like the recipe needed any. I did top my first taco with just sour cream but I left it off my second taco and preferred it that way. Thanks for the recipe, I'll definitely make again - and I'm not even vegan or vegetarian!
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2 users found this review helpful
Photo by Alex

Peanut Butter Frosting

Reviewed: Mar. 3, 2012
This is AMAZING! I used less sugar than the four cups but more than the 2 cups suggested by other reviewers; I'm not sure exactly how much since I wasn't really measuring, just going by taste. Same for the cream, I think I used about 1/4 cup total. When I thought the frosting was about ready, I added another little bit of sugar, a little more splash of cream and a bit of vanilla extract, and let it whip for a couple of minutes. Then I tasted it and almost didn't want to frost the cake, I could have eaten the whole batch right out of the bowl! It was nice and fluffy, so tasty but not too sweet... just out of this world good. I'd never made a peanut butter frosting before but I sure will again!
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5 users found this review helpful

Tasty Lentil Tacos

Reviewed: Feb. 28, 2012
These are really good! I'm glad I finally tried them, I kept putting them on my menu and then not making them. They were worth the wait but I won't be waiting so long to make them a second time :) I used canned lentils so I added just a bit of broth to wet them (and used beef broth because I had an open carton). I added less salsa as well. Kept the seasoning and toppings the same. Really delicious, was like eating a refried bean taco but healthier.
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Slider-Style Mini Burgers

Reviewed: Feb. 27, 2012
These were pretty good, they kinda grew on me as I ate. There was a bit of an odd underlying flavour but I think maybe it was just grease (though I did drain). They were a bit too oniony for me, I think I'd use less of the soup mix, or even just skip it and use finely minced onion to taste plus salt and pepper and such. Not sure I'll make this again, but maybe for a party or something. Update: these continued to grow on me as I ate the leftovers, so perhaps I will make them again, but a day or two in advance!
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2 users found this review helpful
Photo by Alex

Beef Stew VI

Reviewed: Feb. 26, 2012
This was pretty good overall, but the beef itself was really bland. I decided to cook it as per the recipe rather doing what I usually would have done (and what nearly all the reviews said to do), toss the beef in seasoned flour before cooking. All the reviews are right, it needs it. I had beer that I wanted to use so I poured a bottle of beer into a measuring cup and added beef broth to make four cups liquid total. I think I should have used 1 cup beer at most as it had good flavour but was a bit too beer-y. All in all this was a nice recipe and I loved that it didn't have tomato in it, like most beef stew recipes seem to call for!
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4 users found this review helpful

Beans, Greens and Garlic Soup

Reviewed: Feb. 20, 2012
This was just ok. A couple weeks earlier, I'd made pretty much the same soup but no spinach and no beans and it was somehow way more flavourful. This was still alright though, I'd make it again and play with seasoning. Fresh grated parmeson or romano cheese is a must for sprinkling on top! That was the best part.
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3 users found this review helpful
Photo by Alex

Chocolate Chip Toffee Bars

Reviewed: Feb. 19, 2012
These are really good. I didn't read the directions properly, and sprinkled all of the toffee bits on prior to baking, but it still came out great. If you cut into 24 bars, they're a very generous size. You could definitely stretch this to more like 30-36 servings. I liked them best straight from the fridge, they were very chewy when cold.
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2 users found this review helpful

Candy Bar Pie II

Reviewed: Feb. 18, 2012
This is good. I used less chocolate bar chunks. I bought five Snickers bars but, umm, something happened to one of them, so I only had four to use for the pie. But I thought four was more than enough. The peanut butter in the filling was pretty much undetectable, so more of that would be good. I used a pastry crust but I think we would have preferred a crust of Oreo crumbs or other cookie crumbs. All in all, this was tasty, glad I made it, but probably won't be a repeat for me. Thanks for the recipe!
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3 users found this review helpful

Chicken Tetrazzini IV

Reviewed: Feb. 13, 2012
This is not bad, with some tweaks. I used fresh mushrooms and browned them beforehand with some butter, garlic and white wine. The sauce was extremely thick so I thinned with additional chicken broth, and it was very bland so I added onion powder and garlic powder. I used half and half and less parmesan to save some fat. This was enjoyable enough but probably won't be a repeat recipe for me. Thanks anyway for the recipe.
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2 users found this review helpful

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