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

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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

Lepp's Marathon of Love

Reviewed: Apr. 6, 2011
Watching our little community here rally around Cindy and Danny the past couple of weeks has been absolutely amazing to me. Truly the best recipe on the site!
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3 users found this review helpful

Cheesy Chicken Meatballs

Reviewed: Apr. 10, 2011
Excellent meatballs! Didn't do much differently, except to use just one egg, plain cream cheese and about half the amount of red pepper (and they were plenty spicy for me!) Judging from the recipe photos, the cream cheese should have blended in more. I had globs of it here and there in the meatballs, which tasted good but I think next time I would microwave the cream cheese a bit to get it to blend in easier.
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Juicy Peach Crisp

Reviewed: Aug. 31, 2014
Very good. Easy to put together. I liked the almond flavouring. I think I'd use a touch less of it if I make again, so that the peach flavour is a bit more prominent (I think the peaches I had weren't particularly flavourful though), but it wasn't overwhelming. Like other reviews I used rolled oats for half the flour; to me, "crisp" needs oatmeal in the topping. I also used a little more cinnamon and a little less butter. We didn't find it too sweet, nor too juicy as some other reviewers said. I was a bit nervous about the juicy thing since I've never made this type of thing without cornstarch, but it was fine, good consistency. I did make it ahead of time and reheat briefly later, not sure if that may have helped it thicken a bit on its own. Anyway, very nice and I would make again!
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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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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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2 users found this review helpful
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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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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Tacos in Pasta Shells

Reviewed: Mar. 20, 2011
These are REALLY good, a lot better than we were expecting actually. Made them as per the recipe, don't think I'd change anything!
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5 users found this review helpful
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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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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6 users found this review helpful
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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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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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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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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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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6 users found this review helpful

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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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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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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7 users found this review helpful
Photo by Alex

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 20, 2011
These cookies are delicious! I've made them exactly as the recipe states several times and most recently I've made the dough minus the chocolate chips to make Mars bar-stuffed cookies - it worked great!
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4 users found this review helpful

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