Alley Recipe Reviews (Pg. 1) - Allrecipes.com (18169172)

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White and Wild Rice Pilaf

Reviewed: Mar. 29, 2009
I've made this recipe a few times...The first "as is" and then tinkering with it a bit. Here are the changes that I would recommend: 1.) Use chicken broth instead of vegetable broth - especially if you are using this dish to accompany poultry. 2.) Add 2 chicken boullion cubes when you add the broth. This gives the dish the extra needed flavor. My family loves it - thank you!
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77 users found this review helpful

Salisbury Steak

Reviewed: Mar. 30, 2009
I made this recipe a couple of times "as is" - Will give 3 1/2 ***. Did not like the ketchup and not enough gravy. After a few modifications... FIVE STARS *****! Here are the modifications I make each time now (thanks to a compilation of others' suggestions on this site): 1.) Chop up one medium onion (fine) and mix it with the hamburger 2.) I used 3 TBL Crisco to brown the steaks in the pan (and then drained before I added the gravy 2.) Double the gravy ingredients and omit the ketchup completely 3.) Add 1 can Mushroom Soup, 1 Pkg. Lipton's Dry Onion Soup Mix and 1/2 Cup brown gravy (I use Campbell's most of the time, but any brand works fine). I prepare the steaks on the stove (don't use the oven as some have suggested), and they turn out perfectly. Serve with mashed potatoes, fresh green beans and Romaine Salad (with dried cherries or cranberries). Yummy!
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72 users found this review helpful

Honey Baked Chicken I

Reviewed: Mar. 29, 2009
A good easy recipe. I've made this recipe several times and my family enjoys it. I've settled on the following minor changes: 1.) Mix the egg with the salt, garlic powder and pepper in a bowl and dip the chicken into the mixture (rather than rubbing the seasoning on the chicken and then brushing on the egg). It's much quicker. 2.) I double the sauce (except for the butter) and pour whole thing over the chicken. Baste a couple of times while baking 3.) I don't use a whole chicken (just personal preference). I use 5 chicken breasts. Thank you for the recipe!
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42 users found this review helpful

Sweetheart Cupcakes

Reviewed: Dec. 22, 2011
Hi! I've been making a variation of this technique for many years. You may want to try this technique for a different look: Instead of piping the colored cake batter into the center of the cupcake as described, use a Tablespoon full of one color batter and place it in the cup. Then take another Tablespoon of batter and place it next or on top of the first one. Then take another color and do the same thing. Repeat until you reach the desired amount of batter in the cupcake holders. Finally, take a long wooden skewer (or similar), place it inside the batter and swirl the batter around a bit - just like you would if you were making a marble cake. This technique results in a "tie-dyed" look which is very retro and fun! Enjoy!
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31 users found this review helpful

Clone of a Cinnabon

Reviewed: Sep. 23, 2011
Delicious! The rolls were devoured by my family. Not a morsel was left. After reading a gazillion reviews on this recipe, here are the changes that I made, and will continue to make as this is THE perfect cinnamon roll recipe!... I made my dough in my bread maker. What I did different: 1.) I added about 1/2 of a package of instant vanilla pudding when I added the flour (evidently, this is the "secret" ingredient that Cinnabon uses, and using the pudding adds that extra specialness to the roll) 2.) I added 2 Tablespoons of flour to the cinnamon/brown sugar mixture to keep it from getting too "runny" - worked perfectly. 3.) After I got the rolls into the pan, I covered the pan with plastic wrap and put them in the refrigerator overnight. In the morning, I removed the plastic wrap and placed them in a cold oven - then turned the oven on to 375 degrees and baked for about 30 minutes. They rose beautifully. YUMMY!
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26 users found this review helpful

Italian Sausage and Peppers with Penne

Reviewed: Mar. 30, 2009
Delicious... definitely a 4 1/2 star recipe... Not quite 5. Made the recipe as per directions. My family likes dishes a little bit spicier. The traditional Prego sauce isn't spicy enough, so next time I will add 1 tsp. garlic powder and 1 tsp. of red pepper flakes. Also, will add 1 more small jar of Prego - the penne needs more sauce to cover adequately.
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22 users found this review helpful
Photo by Alley

Grandmother's Buttermilk Cornbread

Reviewed: Nov. 6, 2008
Oh my gosh- terrific taste and perfect texture! Made it all in one pan. I didn't have any buttermilk on hand so I found a buttermilk substitute on the internet... mix 1 Tablespoon white vinegar OR lemon juice with one cup of milk - let sit 5 minutes. My family LOVED it!
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22 users found this review helpful
Photo by Alley

Pecan Pie V

Reviewed: Sep. 20, 2011
OK, I have not made a pecan pie for over 15 years, because the pecan pie I made years ago was a total diaster (with Karo syrup). I tried this recipe and it was THE BEST! Next time I will try the recipe using dark brown sugar and an extra 1/2 cujp of pecans. Thank you for the recipe! UPDATE: I made another pecan pie today. This time I used dark brown sugar (instead of light) and an extra 1/2 cup of chopped pecans...PERFECT!
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18 users found this review helpful
Photo by Alley

Spanish Rice II

Reviewed: Sep. 21, 2011
I must have forgotten to rate this one... I've made this recipe many times. As written it is a 4 star recipe (I made it this way several times). But something was missing... Another reviewer figured it out - ADD 1 teaspoon cumin. Decrease Chili powder to 1 teaspoon. It makes all the difference! Great, easy recipe!
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17 users found this review helpful

Cindy's Pumpkin Pie

Reviewed: Nov. 25, 2005
I've made this pie for the past several years, and have already rated it. Made it again for Thanksgiving dinner yesterday. This pie is THE BEST pumpkin pie recipe ever. My family and friends RAVE about it every year. For the ice cream, I use Breyers vanilla bean. I always use canned pumpkin. The cooking time far exceeds the amount of time given on this recipe - AND the pie always inflates a lot higher in the oven, but settles back down once it cools. Just wanted to mention these things in case anyone is making this recipe for the first time. This recipe is a family treasure!
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17 users found this review helpful

Chicken or Turkey Tetrazzini

Reviewed: Dec. 11, 2005
My family loves this recipe. I substituted cheddar for the American cheese, and then sprinkled a combination of cheddar and parmesan cheese on the top. Also, I added some green pepper too - makes it more festive for Christmas when you have both red and green pepper.
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15 users found this review helpful

Pecan Pie V

Reviewed: Sep. 21, 2011
OK, I have not made a pecan pie for over 15 years, because the pecan pie I made years ago was a total diaster (with Karo syrup). I tried this recipe and it was THE BEST! Next time I will try the recipe using dark brown sugar and an extra 1/2 cujp of pecans. Thank you for the recipe! UPDATE: I made another pecan pie today. This time I used dark brown sugar (instead of light) and an extra 1/2 cup of chopped pecans...PERFECT!
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14 users found this review helpful

Corn and Avocado Salad

Reviewed: May 16, 2009
Recipe was very good. Other than adding some tomatoes, I followed the recipe as is. Salad dressing a tad too sweet - would use 1/2 the honey next time. Also, the corn, avocado, peppers, bacaon, etc. were very "heavy" and made their way down to the bottom of the salad bowl - next time I will arrange the salad on individual salad plates and drizzle the salad dressing on top for a more appealing and dramatic look.
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14 users found this review helpful

Tomato Chicken Parmesan

Reviewed: Mar. 13, 2011
Excellent! Family loved it. Used provolone instead of Montery Jack (goofed and picked up the wrong cheese at the store) - Still tasted great! Served with "Green Beans with Cherry Tomatoes" recipe from this site, salad and garlic bread. Yummy!
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10 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jan. 30, 2011
Absolutely delicious! I dipped the chicken into egg before coating with the flour/paprika mixture (which I doubled). I also added about 1 teasp. chicken boullion granuals to the cream sauce. Cut the chicken before serving like picture #26 and drizzled sauce on top. Not a morsel was left - My family LOVED it!
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10 users found this review helpful

Carol's King Ranch Casserole

Reviewed: Sep. 10, 2008
Excellent - Left out the beans, and added a can of corn (drained) instead. Yummy!
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10 users found this review helpful

Perfect Berry Shortcakes

Reviewed: Nov. 25, 2005
Yummy! This is the best strawberry shortcake recipe ever. I have tried many shortcake recipes, and this one is the best by far. I followed the shortcake recipe exactly, but used only fresh strawberries mixed with some sugar since I didn't have the other berries on hand. Absolutely delicious!
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10 users found this review helpful
Photo by Alley

Strawberry-Melon Summer Salad

Reviewed: Jul. 2, 2012
Made no changes to the recipe. Delicious!
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9 users found this review helpful

Frosted Banana Bars

Reviewed: Mar. 27, 2011
Used 13"x9" pan. DELICIOUS!
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9 users found this review helpful

Chocolate Lovers' Favorite Cake

Reviewed: Nov. 23, 2007
I've made this cake several times. Be sure that you use a big enough bunt pan (fill the bundt pan leaving at least 2" from the top of the pan - otherwise the cake will overflow). I've started using mini chocolate chips (vs. the regular sized ones)because they melt completely. Sometimes the regular size chips don't melt completely - nothing wrong with this (still is delicious), but I prefer them to be melted. I do not make any changes to this recipe. I use the Whipped cream cream cheese icing found at Allrecipes.com and shave chocolate on top at the end. This is a fabulous chocolate cake recipe - and simple to make! Enjoy!
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9 users found this review helpful

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