Alaina Recipe Reviews (Pg. 1) - Allrecipes.com (18254811)

Awesome Spicy Beef Kabobs OR Haitian Voodoo Sticks

Reviewed: Jan. 28, 2012

Very easy and very tasty. I admit I only used half the cayenne pepper, because I don't like super spicy. And these ended up with the right amount of heat.

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1 user found this review helpful

Buttermilk Fried Chicken with Gravy

Reviewed: Oct. 10, 2010

Very delicious! I also did not cover it to cook, preferring to keep it crisp. Also, for the gravy, I used chicken broth in place of the water - wonderful.

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2 users found this review helpful

Sweet Party Mix

Reviewed: Sep. 6, 2010

I made this for a party and it was a huge hit. I used 1 box of Crispix, 1/2 a box of Honey Nut Cheerios, the almonds, one bag of Goldfish pretzels, 1 jar of honey roasted peanuts, and added a bag of peanut butter M&Ms after it cooked. Because I used more crunchy stuff, I increased the butter and corn syrup to 1 cup each and 2 cups of the brown sugar. Everyone at the party loved it. I will definitely make this again.

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11 users found this review helpful

Mushrooms with a Soy Sauce Glaze

Reviewed: Sep. 3, 2010

Absolutely delicious! I did increase the soy sauce a bit, partly because of other reviews, partly because there was only a small amount left in the bottle so I just finished it off.

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1 user found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Apr. 25, 2010

I followed the recipe as written, but did use the mini chocolate chips. Did not chill the dough as some have said to. The cookies turned out fine, were very tasty, but definitely not any better than the recipe on the back of the yellow bag of chocolate chips. I was trying to find an *incredible* chocolate chip cookie recipe. Still searching.

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1 user found this review helpful

Egg Noodles

Reviewed: Dec. 26, 2009

Very good basic egg noodle. Used a pizza cutter to cut them and it was quick and easy, when I tried another suggestion of rolling the dough into a log and slicing, I didn't care for the uneven shape where the sides folded from the pressure of the knife.

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1 user found this review helpful

Chocolate Butter-Creme Frosting

Reviewed: Dec. 5, 2009

Followed another reviewer's suggestion and tripled the chocolate, but followed it otherwise. Heavenly, perfect chocolate goodness!!!

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Rich Italian Sausage and Potato Soup

Reviewed: Nov. 8, 2009

Wonderful soup, make it all the time. I did increase the amount of sausage (and used a combination of ground hot and sweet), pancetta, and garlic (just because I love it).

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1 user found this review helpful

Orange Fluff I

Reviewed: Nov. 8, 2009

Very quick and easy, next time I might add more fruit,but great as is.

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4 users found this review helpful

Mexican Bean Salad

Reviewed: Jul. 18, 2009

I am not a huge fan of lots of beans, so I left out the cannellini and kidney beans. Made it more of a 50% corn 50% black beans mix. Also decreased the peppers a little (that was what I had). I absolutely loved it. The dressing was fantastic.

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Mexican Rice II

Reviewed: Jul. 18, 2009

It turned out great! I just added some frozen veggies, the Mexican restaurants around here tend to do so. Tasted very authentic. Will definitely make again.

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Layered Dulce de Leche Dessert

Reviewed: Jul. 18, 2009

I had a very hard time finding white chocolate pudding (tried 3 different grocery stores). I didn't think that regular chocolate pudding would look as appealing, so I used french vanilla. It was for a Mexican themed party. Many people tried it, and said that they liked it; but it didn't all go by the end of the night. So I would call it good, but not wonderful.

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2 users found this review helpful

Chewy Sugar Cookies

Reviewed: Mar. 21, 2009

I call these "crack" cookies, as they are super addictive. I have made four batches in as many weeks. I just can't get enough of them. Only changes I made were to use butter (and one time I only had 2 sticks softened and they turned out fine) and I do not bother to roll in sugar. In fact, I don't roll them at all. I just drop them by the spoonful onto the baking sheet. I also don't bother to chill the dough as some have suggested. I bake for 8-10 minutes, but don't leave them on the sheet for another 5 (I'm too impatient and want to get another batch in the oven). As long as I use a very thin spatula, they come off the sheet just fine. One of my new favorite recipes, thanks!

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Corn Fritters

Reviewed: Mar. 7, 2009

Just like the ones my mom used to make. I have made these several times and usually have to add about 1/4 cup additional milk. Wonderful!

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1 user found this review helpful

Fried Artichoke Hearts

Reviewed: Mar. 7, 2009

These were really yummy. I followed another review and served it with garlic butter, excellent addition. I also think a squirt of lemon juice would be tasty. I ended up with way more egg/bread crumbs than needed so will decrease these by 1/2 next time.

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10 users found this review helpful