Alex Recipe Reviews (Pg. 8) - Allrecipes.com (13683612)

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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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Cobb Salad

Reviewed: May 10, 2011
I love Cobb Salad and while it was a bit time consuming for a salad, glad I took a shot at making it at home! I kind of halved the recipe, but not precisely. I just realized I totally forgot the green onions, but I'm not sure they're usually included in the salads I get in restaurants. I liked the iceberg lettuce with it, but I think a mixed of lettuce and greens would be good too. Perhaps ranch isn't the dressing that's "supposed" to go on Cobb salad but I always ask for ranch when I order one so I was happy with it!
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Dry Buttermilk Ranch Mix

Reviewed: May 10, 2011
This worked out pretty well for me - I made it to use for Pull-Apart Bacon Bread (coating the bread balls in oil and dry ranch seasoning). It worked nicely for that purpose, but when I used the rest of it to make dressing (with sour cream, mayo and milk), I have to say I didn't really care for it like that - I'm just used to the bottled stuff, I guess! I'll make again to use as the dry powder in recipes, though I think I would use onion powder rather than the dried minced onion. Thanks for sharing your recipe Scotdog!
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French Bread Rolls to Die For

Reviewed: May 10, 2011
Excellent. I halved this recipe to make dough balls to make Pull Apart Bacon Bread from this site and it came together beautifully in my KA stand mixer.
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Pull-Apart Bacon Bread

Reviewed: May 10, 2011
This was good, a very nice idea for a bread. I made my own bread dough with the French Bread Rolls To Die For recipe on this site, and had no problems with the balls being too sticky or not baking through. I had to use packaged bacon bits as I didn't realize my bacon was well past it's best before date. I used cheddar/mozz blend shredded cheese. Thanks for the recipe.
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Photo by Alex

Carrot Cake XI

Reviewed: May 8, 2011
As the baker, this cake came together very easily - I made no changes except I think I had less than 4 cups carrot (probably closer to 3 cups) and I used pecans instead of walnuts. I made it in two 8-inch round pans and it took a bit more than 40 minutes to bake, so I think a 9x13 would need more than the 40-45 mins baking time indicated. I'm not a carrot cake fan myself, but I made it for my mom for Mother's Day and she and everyone else who had a piece raved about it. I frosted it with Cream Cheese Frosting II from this site.
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Photo by Alex

Cream Cheese Frosting II

Reviewed: May 7, 2011
Very delicious! After reading a few other reviews about it not being sweet enough, I had planned to add three cups of sugar but tasted it after two cups and found that it was perfect, plenty sweet - and believe me I like things sweet! Made this in my Kitchen Aid stand mixer and it came together wonderfully. Used it frost Carrot Cake XI from this site. The only almost-problem I had with it is that it doesn't make as much frosting as I thought it would (I know it says 3 cups but it's hard to imagine whether that's enough or not). I had just enough to fill and frost two 8-inch layers with a fairly thin layer of frosting - not enough left over to pipe borders.
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Photo by Alex

Caramel Butter Pecan Bars

Reviewed: May 4, 2011
Fabulous bar recipe! The only thing I had to do a bit differently was use Smuckers butterscotch topping because the store was out of the caramel one. I did have a bit of the caramel one at home so I taste-tested the two together and there wasn't a huge difference between the two. The only tip I might suggest is that if you, like me, get annoyed by cutting in butter, I have another bar recipe where the crust is exactly like this one, same ingredients, same taste, and the directions call for mixing it in with a hand mixer instead of cutting in, and it ends up nice and crumbly, perfect for pressing into a pan.
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Shepherd's Pie VI

Reviewed: May 4, 2011
We had this for dinner tonight and enjoyed it, definitely better than the last store-bought shepherd's pie we ate! It didn't get the fifth star because I thought the meat mixture was a bit bland, even after I added thyme and worcestershire sauce. I think other reviewers' suggestions of adding a packet of gravy mix would be an improvement. I also used 2 cups of mixed frozen veggies (carrots, corn, peas, lima beans) instead of just carrot mash, that seemed to me like it would be boring. Still, this was quite good and I would make again!
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Coriander and Cumin Rubbed Pork Chops

Reviewed: Apr. 28, 2011
This was alright, nothing really *wrong* with it, but we didn't love it. We ate it but probably won't make again. Thanks for the recipe to try!
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Middle Eastern Rice with Black Beans and Chickpeas

Reviewed: Apr. 28, 2011
Wow this is REALLY good, I'm so glad I finally made it! I skipped the turkey as I wanted it meatless, skipped the turmeric as I didn't have any and skipped the cilantro as I didn't want to buy a huge bunch. When I first added the beans to the rice I thought it was going to be WAY too much beans but once it was all mixed together, it was a great amount. Thanks for the excellent recipe!
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Photo by Alex

Absolutely the Best Chocolate Chip Cookies

Reviewed: Apr. 28, 2011
These are very good cookies! I used butter (melted, as per the suggestion of another reviewer) and semi-sweet chips as that was what I had on hand, but did everything else by the recipe. Except that when I jotted the recipe down to take to the kitchen, I didn't write down the oven temp. I ended up baking them at 375 for 10 minutes and they came out great - a bit crispy on the bottom, soft in the middle. I think my favourite chocolate chip cookie recipe is still the Best Big Fat Chewy Chocolate Chip cookies recipe on this site as I like my cookies a bit chewier, but this is a great recipe too and I would make again!
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Photo by Alex

Mrs. Sigg's Snickerdoodles

Reviewed: Apr. 27, 2011
These are pretty good, but honestly I'm not sure what the big to-do is. It was my first time making snickerdoodles, so this very well might be the greatest recipe for them but I just wasn't blown away. I followed other reviewers' advice to increase the amount of cinnamon sugar and had way more than I needed, so I think sticking with 2:2 on that instead of 3:3 would be just fine.
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