Alex Recipe Reviews (Pg. 7) - Allrecipes.com (13683612)

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Rachael Ray's Official Website :: Fancy Mac 'n Cheese with Garlic Butter Breadcrumbs

Reviewed: Jul. 24, 2011
Weblink to Rachael Ray's Fancy Mac and Cheese recipe... one of my fave homemade mac and cheese recipes! It's well worth spending the money for the cheeses, though you can play around with the amount of each that you use. Love the breadcrumb topping too.
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Rachael Ray's Official Website :: Ranch-Style Chicken Chili

Reviewed: Jul. 24, 2011
Weblink to Rachael Ray's ranch chicken chili - this is really good! If you like ranch flavoured stuff, give this a try! I can never find poblano peppers, so I've used green chiles in a can and it's still tasty.
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Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Jul. 22, 2011
These are fabulous. I wouldn't say the best I've ever had but really darn good and I would definitely make again! The only change I had to make was that I didn't have quite enough butter so I made up the difference with butter flavoured shortening. Yum!
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Fluffy Pancakes

Reviewed: Jul. 18, 2011
Solid pancake recipe, we enjoyed it. No way in heck this would serve 4, unless it's maybe 4 two-year olds. It was just me and my brother eating and he asked where the rest of the pancakes were! I would suggest warming the milk a bit, or at least letting it come to room temp. As soon as I added the pretty cold milk, the shortening was no longer melted, it firmed right back up. No big deal though, I went ahead and added it to the dry ingredients and it all worked out ok.
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Grandma's Polish Perogies

Reviewed: Jul. 6, 2011
These are yummy but a touch bland. The potato mixture tasted great when I mixed it up, but the final product didn't seem to have as much flavour. I did saute them in butter after boiling, and let some shredded cheese melt over top before eating. Not a big deal though, easy enough to add/change the filling flavour with whatever you want. The dough recipe and method worked out great. It was super easy, if a bit time consuming (though not as time consuming as I was expecting, actually). Thanks for the recipe, I had fun making my own perogies! Not sure I'll make this often as I do like the frozen ones, but it was a nice project for a day off. :)
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Frozen Strawberry Cheesecake Sandwich Cookies

Reviewed: Jul. 2, 2011
Made these for Recipe Group. They're pretty good but I didn't find them amazing. Probably won't make again as I don't think I love them enough to go to the trouble of making again. I skipped the pecans as I might be sharing with a friend who has nut allergies, and instead of pureeing strawberries, I used strawberry jam (and cut way back on the sugar in the filling). The cookies on their own were tasty as well.
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7 users found this review helpful
Photo by Alex

One Bowl Chocolate Cake III

Reviewed: Jun. 30, 2011
Excellent. I was a bit concerned we wouldn't like it as much as my usual go-to chocolate cake (I didn't have all the ingredients called for in that one, or I would have made it) but it was really good, thoroughly enjoyed by all! I made the layers and froze them for two days, then frosted and left in the fridge another day and it was very moist when it came time to eat it. Just the right amount of density too. I frosted with Chocolate Fudge Buttercream Frosting from this site and filled it with Cinnamon Coffee Frosting also from this site. I used 8 inch pans and it worked wonderfully (I actually found the layers to be a bit thin, despite my using smaller pans). Edit: I've made this a bunch more times now, and paired with peanut butter frosting, it is amazing. A.MA.ZING. I made cookies n cream frosting with it too once and that was good as well.
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Cinnamon Coffee Frosting

Reviewed: Jun. 27, 2011
This was good, not as great as I was expecting though. I can't think of anything that's wrong with it, I guess maybe I just set my expectations very high based on the rave reviews I read. I will say that I don't see how the recipe as written could frost a whole cake. Maybe just over the top of a single layer, but not all over a layer cake. I made a half recipe and barely have any at all - it's ok because I made it just to put between the layers of a cake, but if I were wanting to frost all over an 8 or 9 inch layer cake, I would double this. 1/3 cup milk would also be WAY too much. I added less than 2T and it was a bit more runny than I wanted. Tastes good though.
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6 users found this review helpful
Photo by Alex

Chocolate Fudge Buttercream Frosting

Reviewed: Jun. 27, 2011
The taste of this is VERY good but I made some adjustments to the measurements. I used all butter because I don't really care for frosting with shortening (and in this case you're not needing to produce a white frosting anyway, so why not use all butter for a better taste?) I used less than 1 cup of the fudge topping (used my 1 cup measuring cup just didn't fill it all the way, so not sure how much I added; around 2/3 to 3/4 cup). The frosting was pretty thin so I added no milk at all, and then added almost another cup of sugar. This made it quite sweet, so I'm glad I didn't use all the fudge. It may have been okay without the extra sugar if just smearing on a cake, but was way too thin for piping. But I'm pleased with the final taste!
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Sesame Noodles

Reviewed: Jun. 12, 2011
This was okay but not one of my favourites of this type of dish I've tried. It was very vinegary and the sesame flavour wasn't very noticeable to me. I added bean sprouts to the garnish as I had some to use up. I may use this recipe again to play with the ingredients/amounts, but I wouldn't make again as is.
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Chinese Chicken Salad III

Reviewed: Jun. 9, 2011
This was very good but I did make some minor adjustments. I marinaded the chicken in soy sauce, hoisin, chile sauce, brown sugar and sesame oil before it was grilled. In the marinade and dressing, I used a sweet chile sauce because I didn't have hot chile paste. I really liked the crispy wonton pieces but 16 wonton wrappers would have been overkill. I used 6 and it was more than enough. And they REALLY don't need to be in the oven 20 mins. I did them at 300 for about 7 mins and they were nice and crispy and golden brown. I used a little less carrot, but added bean sprouts because I really like them and look for reasons to use them. Also added cashews for a little more crunch. The dressing was nice, I did add about 2 T orange juice to thin it a little. My parents said they felt it needed a lot more dressing, but my serving had plenty for my tastes. If you like your salad swimming in dressing, maybe increase it a little. All in all, we really liked this! Thanks for the recipe.
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Crispy Chicken Topped with Maple Mustard Sauce

Reviewed: Jun. 1, 2011
This is very good! I assigned it to someone else for the personal recipe exchange thingy, but had to make it myself too because it sounded great. I made it pretty well as per the recipe, except I was too lazy to pound out the chicken (I would have bought the already-pounded thin cutlets, but my dad had already taken out regular breasts that needed to be used), so I cooked it for a couple minutes per side on the stove top to get brown and crispy, then finished it in a 375 oven for about 20 minutes, and it stayed pretty crispy on the bottom (must be the panko, that never happens with regular bread crumbs!) I used dijon both in the egg mix and in the sauce, because I only had dijon or regular yellow mustard. Also used just one egg and it was fine. I added a bit of cornstarch dissolved in a bit of water to the sauce to try to thicken, but it stayed quite thin, after boiling for several minutes. That's okay though, tasted yummy! Served with basmati rice. Thanks for sharing this recipe! My dad said "I would let you make this for me again", that's a pretty big compliment from him, lol.
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3 Bean Salad plus Corn

Reviewed: May 29, 2011
Good bean salad! I wasn't sure about the dressing; when I mixed it up and tasted it, I thought it was pretty bland and too oily, but once it was poured on the beans, it worked! I did use real sugar, as we don't have any Splenda in the house. Also used chickpeas instead of lima beans because I had several cans of chickpeas and no lima beans, and I skipped the celery because I didn't realize I didn't have any (it's okay though, I tend to eat around the crunchy parts in salads anyway!) It tastes good, it was very quick and easy to put together and I would make it again! I did add a little salt and pepper and I think green onion would be nice too.
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Balsamic Chicken with White Beans and Spinach

Reviewed: May 26, 2011
This is pretty good! I did season the chicken with salt, pepper, garlic powder and onion powder before browning it in the olive oil. I also only had regular cream of mushroom and added about 1/4 cup beef broth to make it "golden". I used less spinach too, I think... Just added it to the pan until it looked like enough for me. This is definitely for people who love balsamic as the taste of vinegar comes through quite strongly! I'd debated making this without the mushroom soup, but I like the thick sauce it made and honestly it didn't taste like soup at all. I let it cook about ten minutes after adding the chicken back to the pan and it was nice and moist.
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Restaurant-Style Coleslaw I

Reviewed: May 24, 2011
This was pretty good slaw. I found the dressing just a touch too tangy and I think I would cut back on the vinegar next time, but no real complaints about this. I didn't have the buttermilk, so just increased the milk and the lemon juice a little. Not bad at all.
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Slow Cooker Pulled Pork

Reviewed: May 24, 2011
This was not bad but not amazing either. I found it to be a bit odd tasting but I've had pork cooked in root beer before, so I don't think it's just that I didn't care for that. Used Sweet Baby Ray's bbq sauce. I would have like the final sauce to be a bit more substantial, it was just completely liquid. Used a centre pork loin instead of tenderloin and I think this is a good cut for this kind of thing; not as expensive as a tenderloin (and gets super tender while cooking anyway) but not really fatty like a shoulder/butt cut. The meat was amazingly tender and moist, I just wasn't in love with the final dish. We ate it and will eat the leftovers but not sure I'll make this recipe again.
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Photo by Alex

Nana's Favorite Fruit Cobbler

Reviewed: May 21, 2011
Oh my goodness Ba'Nana, this recipe is soooo good! I figured it would be pretty good, I didn't know it would be this good! everyone raved about it. I made it a mixed berry cobbler as peaches are not in season at all here yet. I used 12 oz raspberries, about 9 oz blueberries, and 6 oz blackberries. This was a great combo and so easy with no peeling and slicing! I did use white sugar in the filling, just because it seemed to me like it was more suitable for the berries than brown sugar, and I upped it to 1/3 cup (and wasn't too sweet, definitely still had a touch of tartness). I cut back on the butter too by about half. I made the crust exactly as it said though and we all loved it. The crust was so good my brother who doesn't even really like fruit went back for seconds so he could have more crust. I baked it in an 8x8 pan and it worked perfectly. Thanks so much for sharing this recipe! UPDATE: I've now made with peaches and it was certainly yummy, but I found it more "omg amazing" the first time with the mixed berries :)
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Beef Stroganoff II

Reviewed: May 17, 2011
Having never had beef stroganoff before, I really can't say how this recipe compares to the "real" thing, but we liked it a lot. I tend to like dishes that start with canned cream of mushroom, though - if you don't, this recipe wouldn't be for you. I made a few small modifications: I combined the flour with the spices, added garlic powder and onion powder to it, then tossed the beef strips with the flour mixture, then browned it. I also added the onion to the skillet first, not on purpose, that's just what I did - not sure if it made any difference. While the beef was browning, I doused it in a splash of worcestershire. After adding the soup and letting it cook and simmer a few minutes, I then added some beef broth - maybe 1/3-1/2 cup, and let it simmer more. I used not nearly as much sour cream as indicated - probably about 2/3 cup. It was inhaled by all!
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Photo by Alex

Strawberry Vanilla Pancakes

Reviewed: May 13, 2011
These were pretty good but the batter was a little too thin. It wouldn't stay in a circular shape when scooped into the skillet, so I ended up with some pretty oddly shaped, very thin (I definitely wouldn't call them 'fluffy' like it says in the description) pancakes that were kind of difficult to flip over. If your batter seems thin, I would suggest making small pancakes as they'll be easier to control and flip, and some of the larger ones I made I had an issue with them not cooking through, especially around the chunks of strawberry (I probably should have chopped into smaller pieces, but the recipe didn't really indicate how small the pieces should be). The taste was fine though, not anything I'd rave about, but no complaints and I would try it again. I was going to make a strawberry sauce to serve on top but I didn't have end up having enough usable strawberries so I made Vanilla Honey Simple Syrup from this site and that was a good pairing.
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Photo by Alex

Garlic Butter Shrimp

Reviewed: May 12, 2011
This was really nice. I added a splash of white wine (didn't end up tasting it much in the final dish though) and WAY more than 2 cloves garlic. I sauteed the garlic in the butter until it was starting to brown, then poured it over the shrimp in a baking dish and cooked it in the oven at 350 for about 7 minutes. When they were cooked, I squeezed half a lemon over the shrimp and mixed in a little of what I thought was parsley but might have been cilantro.. either way, it was good! Not as good as Red Lobster which was what I was hoping to duplicate, but still very nice and I'll make again. Oh and served with angel hair pasta, not rice.
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