Alex Recipe Reviews (Pg. 1) - Allrecipes.com (13683612)

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Baked Falafel

Reviewed: May 26, 2010
Really good! It was our first time eating falafel, and we really enjoyed it. My dad watched me mixing up the chickpea mush and was not impressed at all with what I was serving (he's pretty skeptical of any meatless dish), but he ate it all up and said it was awesome! You know it's good if you get him to say so :) I didn't bother with the cheesecloth, just patted the onion with some paper towel to take out some moisture. I also just cooked completely on the stovetop as it's ridiculously hot here today and I didn't want to heat up both the stove and the oven. But when I make again, I'd love to try the oven to make it a bit healthier (but I guess a couple tbsp of olive oil never killed anyone!) They came out great, nice and crispy, from frying. We ate them inside warmed up pitas, with tzatziki sauce, and tabouli on the side. Yum!
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93 users found this review helpful

Rick's Special Buttercream Frosting

Reviewed: Nov. 13, 2010
I'll be a dissenting voice and say, as written, this frosting is NOT great. Nearly all of the most helpful reviews (all 5-star reviews too) had significant changes made, most importantly incorporating butter. I wanted to make this as written the first time, and while it's not the worst thing I've ever tasted or anything, it's certainly not amazing. The reviews ARE helpful, but the recipe as is is just okay to me.
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33 users found this review helpful

Homemade Chicken Enchiladas

Reviewed: Sep. 19, 2012
This was good! Similar to how I usually make my enchiladas, but different enough to be a nice change. I intended to make the recipe as written, and I pretty much did, just a few small changes: I cut back on the cream cheese and monterey jack in the filling to try to trim the fat and calorie numbers; I didn't add anywhere near 15 oz of tomato sauce - I bought an 8 oz can and didn't use the whole thing, it seemed like it was definitely liquidy enough with this small amount and tasted tomato-ey too; I accidentally used basil instead of parsely but it still tasted good; and I can never find canned enchilada sauce and I didn't feel like making a proper one, so I used tomatillo salsa mixed with some sour cream as sauce. Thanks for the recipe! I enjoyed :)
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18 users found this review helpful
Photo by Alex

Vanilla Honey Simple Syrup

Reviewed: Jan. 17, 2011
This had a very nice flavour. After chilling in the fridge for awhile, though, mine was still completely liquid, not syrup at all. I made it exactly as the recipe stated but perhaps I measured my butter incorrectly or something. No matter, even though it was liquid I put it on my oatmeal pancakes and it tasted great! UPDATE: I also recently made this to put on Strawberry Vanilla Pancakes from this site and that was a great flavour combo! Was still very liquidy again, but not a big deal.
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17 users found this review helpful

Tiramisu Cheesecake

Reviewed: Jun. 20, 2010
This recipe makes a really nice cheesecake, however, I agree with the majority of the reviewers in that it didn't taste like tiramisu at all. I put in waaay more kahlua than called for, but it still just tasted like plain cheesecake. A really good plain cheesecake though. I like the addition of the mascarpone to the cream cheese, might do that for other cheesecakes in future. I think it'd be just fine doing 2 pkgs cream cheese (instead of 3) + 1 container mascarpone too, going to try that. The ladyfingers made a really great crust. I had a package of ladyfingers that said 5.3oz and I didn't even use the whole package and it was more than enough crumbs for the crust. I'd also suggest putting the eggs in very last (put the flour first, mix, then eggs) to avoid the tempation to overmix the batter. I also knocked this down to 325F for about 50 minutes, let it cool in the oven, and I still had two small cracks.
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16 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
Photo by Alex

Magic Cookie Bars from EAGLE BRAND®

Reviewed: Dec. 5, 2011
Words cannot express how much I LOVE these bars. My mom and I first made them almost 20 years ago and since I've been old enough to bake on my own, I can only let myself make them at Christmas, too dangerous to have around the house more often. Even my brother who doesn't really like coconut eats too many of these. Just one little tip to share - on the tattered ripped-out-of-a-magazine copy of this recipe that I have, the method is very slightly different. It calls for the putting the 1/2 cup butter in the pan and sticking it in the hot oven to melt, then sprinkling the crumbs over the melted butter, mixing together and patting down to form the crust. Really doesn't make a difference to the finished product but saves using another dish to melt the butter in and mix the crumbs in, and no need to grease the pan.
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14 users found this review helpful

Baked Denver Omelet

Reviewed: Feb. 25, 2013
This was good. Not as delicious as regular stove top omelette, to me, but I was glad to find this method because I am omelette challenged! Doing it on the stove top, it always turns into cheesy scrambled eggs. I cut this down to 1 serving (but threw in a third egg because it was the last one left in the carton) and used the smallest of my corningware casserole (holds like 2 cups of liquid I think). I forgot to pay attention to the oven temperature indicated in the recipe and cooked it at 350. This was fine but took longer obviously. I wonder if it ended up being a happy mistake; maybe at 400 the eggs would have browned too much for my liking. I would certainly make this again, with many different mix-ins.
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13 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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13 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

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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10 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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10 users found this review helpful
Photo by Alex

Grandma's Lemon Meringue Pie

Reviewed: Apr. 22, 2011
This was a good pie, not the greatest lemon meringue pie I've ever tasted, but no complaints. I used the zest of just one lemon since I don't like much zest in baked good, and I added vanilla to the meringue. I used the recipe for Grandma's Secret Pie Crust (halved) from this site, I use it for most pies I make and would highly recommend it. I took the suggestion of another reviewer to bake the pie for 12-15 minutes instead of 10 and I think the meringue overbaked a little, so I would suggest you start with 10 minutes and then check it. If you're new to meringue like me I also suggest you check out AllRecipe's video on making a perfect lemon meringue pie. I made the mistake of watching it after I'd made the pie and it would have been helpful as I wasn't sure exactly when the meringue was done whipping and I think I overdid it.
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10 users found this review helpful

Roasted Asparagus and Garlic

Reviewed: Jan. 23, 2011
Very good! I added salt and pepper and accidentally forgot the thyme, but it was still yummy. I've never done white wine with asparagus, I really enjoyed it. Thanks for the recipe!
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10 users found this review helpful
Photo by Alex

Potato Garlic Soup

Reviewed: Nov. 18, 2010
Very nice! I hadn't ever made potato soup, and really couldn't recall ever eating it before so I didn't know what to expect, but this was great! I thought maybe it would be thicker than I would like, but it's not, it's nice and soupy. I also was concerned it would be too garlicky, but it's not (although my immersion blender didn't do that great of a job and I did end up biting into an entire clove of garlic.. that was a little garlicky!) I didn't have leek, so I added one green onion at the onion and garlic cooking stage, and then garnished with two more green onion, which I wish I hadn't done, as it was a bit weird to bite into raw onion in a soup. The only other thing I did was to add about 3/4 tsp of crushed red pepper flakes for kick, and also crumbled up one piece of bacon on top, but that wasn't even necessary, the soup alone would have been great. Very tasty, thanks Ken!
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10 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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9 users found this review helpful
Photo by Alex

Cake Balls

Reviewed: Dec. 12, 2010
These are cute and easy to travel with (e.g. easier to bring to a potluck than cupcakes) and they weren't too difficult to make... just rather time consuming (to be fair, a lot of the time was chilling time for me). They taste fine too, just perhaps not really worth it. I'm glad I tried it out, but won't really be in a hurry to do them again. I did cherry chip cake + french vanilla frosting, and chocolate fudge cake + chocolate frosting. I also experimented with a few different methods of doing the chocolate dipping, and found I had the most success with freezing the balls as others said, then placing it in the melted chocolate by hand, using a spoon to gently roll around/spoon chocolate over if needed, then piercing with a skewer to lift out and let excess drip off. Placed on a parchment-covered cookie sheet with the skewer still in it to dry (sets up very quickly), then gently wiggled the skewer out. This leaves a small hole in the top, but it can be covered with a small drop of chocolate if wanted, or if decorating further, it won't even be noticeable.
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9 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

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

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

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