Alex Recipe Reviews (Pg. 6) - Allrecipes.com (13683612)

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Creamy Dill Dip II

Reviewed: Oct. 15, 2011
Yum! Easy to make and really tasty. I agree with some other reviewers that it wasn't all that dill-y, it tasted more like an onion and garlic dip to me, but I'm not a huge dill fan so the faint taste of it was fine with me. Don't count on this making 16 servings, unless it's going on a buffet table with a lot of other dips or appetizers. Maybe that's the serving size you *should* have, but really.. who is going to eat just 2 tbsp of dip if you're sitting down to watch a movie with some chips and dip? I used low fat cream cheese and while it tastes fine, I find that the low fat cream cheese doesn't blend as smoothly. Not a big deal, but if you care about that, go for full fat.
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Photo by Alex

Best Brownies

Reviewed: Oct. 12, 2011
Holy wow are these good. I only got to taste the edges (I made the batch to give to someone else, made straight edges so that I could taste a little!) and they were completely perfect. Nice and chocolatey, the right amount of sweetness, very chewy. I tasted the frosting as well when mixing it up and it's pretty good too, I didn't find it overly sweet like others said. Personally I prefer my brownies unfrosted though so the frosting wasn't the wow factor for me. I've been a diehard lover of Brooke's Best Bombshell Brownies recipe for a couple of years now, but I don't know, this recipe here may have converted me! Either way I will definitely be making another batch of this one to keep for myself this time! A couple of things that might be helpful: 1) I melted the butter in the microwave (totally melted, not softened) - no need to dirty a saucepan. 2) I did it all by hand - I have no scientific knowledge to back this up, but brownies seem to turn out less cakey when done by hand. 3) If doubling the recipe, DON'T leave the fourth egg out (as suggested by someone else). The eggs help make it nice and chewy.
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Easy Alfredo Sauce I

Reviewed: Oct. 11, 2011
'Bout time I review this one I think, I've used it many times! It's super easy and it's a great plain alfredo sauce and I don't feel it needs any additional seasoning or ingredients. It's perfect for a bigger-portion-than-I-should-eat bowl of comforting pasta. If you want additional flavour, add it onto your pasta after you've mixed the noodles into the sauce. I usually eat it plain but also like black pepper or a little crushed red pepper and/or even more parmesan cheese!
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5 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Oct. 10, 2011
Super good! I don't have much to add to the rave reviews, but I did add cinnamon like many others did. I wasn't too sure about the "pour the syrup over the lattice crust" method, it seemed like more of it was sticking to the crust than going underneath, but the filling was definitely syrupy enough and the glazed crust was awesome! Will definitely make this one again the next time I need an apple pie!
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3 users found this review helpful
Photo by Alex

Perfect Pumpkin Pie

Reviewed: Oct. 8, 2011
This really is perfect and couldn't have been easier to make! I was a little worried that I'd screwed it up by using pumpkin that had been frozen; it defrosted kind of grainy and clumpy and I had trouble getting the filling mixture smooth. It evened out in baking though and the texture was great in the final product. I used 2 tsp of pumpkin pie spice instead of the individual spices but added a little extra cinnamon as well. I used Grandma's Secret Pie Crust for the crust, it's my fave pie crust recipe, highly recommend it! Served with homemade whipped cream lightly sweetened with vanilla sugar.
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Honey Mustard Chicken with Pretzel Crust

Reviewed: Oct. 3, 2011
Delish! Anyone who 'knows' me here on AR knows that my brother is one of the pickiest eaters in existence. He ate two chicken breasts and wouldn't stop talking about how good it was, makes it an automatic 10 star recipe in my house! I made it just as stated, except I made a bit less sauce and used 1 tbsp of the spicy mustard in the sauce because I didn't have quite enough of the plain yellow mustard. The first part of the recipe, for dunking the chicken made the perfect amount for me, it was just enough for the four breasts. If you have particularly large breasts (giggle), you might want to make a little more of it, since it was JUST enough. Thanks for the excellent recipe, Kathleen!
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Double Decker Tacos

Reviewed: Sep. 26, 2011
These were pretty good, a neat idea. I did take a couple of shortcuts, just chopped up the avocado and used it like that instead of making the "guacamole" and I just microwaved the beans to heat them through. I also chose to use Tostitos brand queso dip instead of shredded cheddar cheese, but just because I happened to have some. This would be good too with cheese melted on the flour tortilla instead of beans, like Taco Bell's cheesey gordita crunch :)
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3 users found this review helpful
Photo by Alex

INCREDIBLE Raspberry Cheesecake Cookies

Reviewed: Sep. 23, 2011
Delicious, I knew they would be! And couldn't be easier to make (well, except for sending away for the raspberry bits!). They're a tad more cakey than I usually like cookies to be but the taste is great and I will definitely make again. They took several more minutes than indicated to cook thoroughly enough but maybe that was because mine were kind of puffy. I had trouble flattenting them slightly because the dough was really sticky. I think it would help to put the dough in the fridge for a few minutes to help it be less sticky if that's an issue - like many sugar cookie recipes suggest but that didn't occur to me til later. Anyway, really good cookies :)
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Baked Ziti II

Reviewed: Sep. 19, 2011
This was yummy, but I did add some extra stuff (salt, pepper, garlic powder, onion powder, basil, oregano) to the ricotta. I used 16 oz of ricotta only and it was fine, less mozzarella too, but probably more parm than called for. Also made my own sauce and layered it like many reviewers said; I'm not sure that made any difference at all since my layers didn't stay together when serving anyway. A nice base recipe that I'm sure would be fine as is, but was great with extra seasoning.
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5 users found this review helpful
Photo by Alex

Peppery Cheese Bread

Reviewed: Sep. 10, 2011
Made for Recipe Group... I think I HAVE to give this five stars... the loaf came out of the pan at 2:31 p.m. It's now 2:47 and it's GONE. To say my family liked it would be an understatement. I liked it too, really nice taste and a good texture - I thought no kneading might make it too dense for me, but it wasn't. That said though, there were a few little comments I had on the recipe. "Dough will be sticky" in the directions made me expect that it would be a loose dough and mine wasn't really. I had a bit of a hard time "folding in" the cheese (which I cut in small cubes like most of the other reviewers) and pepper, so it didn't disperse throughout the loaf as much as I hoped. The cheese was mostly around the edges with just a few cubes here and there in the middle, and the pepper was in small deposits through the loaf. I think I would have prefered adding the pepper with the sour cream and sugar and stuff, to better mix it in. I didn't divide the dough, there's really no need. It took about 1.5 hours to rise, and I baked 30 mins. I would definitely make this again and recommend it!
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4 users found this review helpful
Photo by Alex

Oatmeal Peanut Butter Cookies

Reviewed: Sep. 8, 2011
These are yummy cookies! Didn't do anything different from the recipe except to halve it, and I only got 15 cookies out of it. I did think the oatmeal taste was too subtle, but I would be hesitant to add more oatmeal without adjusting the liquid ingredients.
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6 users found this review helpful
Photo by Alex

Chocolate Chip Pumpkin Cookies

Reviewed: Sep. 8, 2011
I really wasn't that impressed with this recipe. The taste is good enough, nothing I'd rave about. But the texture just wasn't right for cookies. Beyond cake-y. When I was dropping the cookies onto the baking sheet, I thought to myself that it felt way more like muffin batter than cookie dough, and they baked up like muffin blobs, not cookies. I think replacing the oil with butter and creaming it with the sugar like most cookie recipes would improve these texture issues. They didn't spread AT ALL, so they're not that visually appealing either. We'll eat them, but won't be making again.
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Honey Vanilla Ice Cream

Reviewed: Sep. 3, 2011
This is the first ice cream I've ever made and we liked it! We really didn't taste any honey at all in it and I hoped we would. It was a really good vanilla ice cream though, tasted just like Haagen Daaz vanilla bean ice cream. I made it exactly as per the recipe. It was easy enough but more time consuming than I thought, but like I said it was my first time making ice cream so I don't know if it was any more time consuming than other recipes.
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7 users found this review helpful
Photo by Alex

Peach Amaretto Upside-Down Cake

Reviewed: Sep. 3, 2011
Very good! I was worried that I'd screwed it up a bit as it took quite awhile longer to cook the cake through and then when I flipped it over the top seemed really wet and soggy. After cooling and sitting out for the afternoon though, it firmed up more and while it was a little gooey (not sure if that's how it was supposed to be) but definitely really tasty. I made it in a springform pan as I didn't trust my ability to turn it out of a pie plate in one piece and I think my pie plate would have been too small anyway. I guess I should have played with the oven temp to cook it properly due to my pan change but it still came out great and everyone loved it! Thanks for the recipe, sueb
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Broccoli with Garlic Butter and Cashews

Reviewed: Sep. 1, 2011
This was good. I found it just a touch strong on the vinegar and would have liked it if the sauce was a bit thicker to better coat the broccoli. Needed a little more garlic too :) I cooked the broccoli in the microwave to save a little time (and so I didn't have to wash another pot!) I ate this as my main dish, with a piece of crusty bread on the side. I would definitely make it again with a few little tweaks. Thanks for the recipe!
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Black Bean and Corn Quesadillas

Reviewed: Aug. 26, 2011
Not bad at all. A bit too sweet, I think if I make again I would skip the sugar, as the corn is already pretty sweet. Could have used more cheese to glue them together better, mine were really messy and didn't stay together very well but that could just be me, I seem to have that issue with quesadillas! I baked instead of fried and broiled the tops for a couple of minutes to brown nicely. We enjoyed them as is, but I think something like cream cheese to hold the filling together a bit better would be a nice addition.
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Mexican Rice II

Reviewed: Aug. 26, 2011
This was pretty good. I would have liked more seasoning, like coriander, or just taco seasoning. It was also a tad mushy, I think it could do with a bit less chicken broth. The only change I made to the recipe was to use olive oil instead of veg oil, and a little less of it. Update: I actually liked this a little more the next day, when I ate some leftovers. Some of the mushiness dried up in the fridge overnight and it had nice flavour, though still not very Mexican-y.
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Chicken Marsala

Reviewed: Aug. 24, 2011
This fell pretty short for us, it was just really bland even after adding extra seasoning to the flour coating and sauteeing onion and garlic with the mushrooms. Unlike other reviewers, I didn't think it was marsala-tasting enough. I'm not sure what would improve this. I love chicken marsala but this recipe really didn't do it for us.
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Spicy Beef & Broccoli Chow Mein

Reviewed: Aug. 10, 2011
Really good! I didn't intend on making any changes, but.. I thought I had oyster sauce and I didn't, so I googled for possible subs and ended up adding a bit more of soy sauce and hoisin, plus some fish sauce. I think I should have added a touch of sugar as well as the fish sauce made it a bit bitter. And I just now realized I totally forgot the vinegar! Oops! And I used sweet chile sauce instead of hot. Still very tasty and I think I even got the right noodles! I didn't think so when I bought them but my final dish looked like the one in the picutre :)
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Chocolate Cream Pie II

Reviewed: Aug. 5, 2011
I was really looking forward to making this and there really isn't anything wrong with it, I just ultimately found it a bit boring. Tasty though. The chocolate filling is VERY sweet - a bit too sweet and I never say that. I didn't have the time or inclination to make a pastry crust, so I made a chocolate cookie crust, and I made my own whipped topping, flavoured with vanilla and lightly sweetened with confectioner's sugar. I also didn't have quite enough milk so I used 1 cup of cream. Good but not sure it will be a repeat recipe for me.
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