ALIEA Recipe Reviews (Pg. 1) - (1868285)

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Belgian Waffles

Reviewed: Sep. 24, 2005
THESE are Belgian waffles! Make these when what you want is BELGIAN WAFFLES! You must have the ability to gently fold in the whites and the patience to let the yeast do its thing and the waffle iron to heat up between waffles. If you can follow this recipe to the letter, you WILL have the best Belgian waffles. Regular waffles are great in a hurry and usually rely on baking powder, as does Bisquick which gets its distinctive flavor from lots of baking powder. I much prefer the softer, old-fashioned flavor of yeast, which was most definitely NOT overpowering in this recipe. The aroma wafting from the waffle iron about drove my husband, me, and our dog crazy! These waffles are incredible and a treat I have personally only had in restaurants before now. I make waffles all the time, but these Belgian waffles are so delicious, a perfect melding of crisp and soft and the flavor is out of this world. So special I think we've found our new Christmas brunch tradition.
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121 users found this review helpful

Mom's Gourmet Grilled Cheese Sandwich

Reviewed: Mar. 30, 2009
This is surprisingly INCREDIBLE for how simple the ingredients. The second time we made these we ended up mixing the parm with the butter (less messy) and adding some garlic powder. My husband WOLFED these down. Perfect accompaniment to deli-style tomato soup.
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75 users found this review helpful

Southern Dirty Rice

Reviewed: Jun. 26, 2005
Wow. I've spent a lot of time in Louisiana around the coastal areas and have eaten more than my fair share of dirty rice without believing it was as simple as this recipe. The flavors seem so complex! When my husband requested dirty rice to be served alongside my shrimp etouffe, I tried this basic recipe, thinking I would later make changes and create my own using this recipe as the structure. Wow. Completely unnecessary! The ONLY thing I added was a 1/4 t of white pepper and 1/2 t of salt. Thanks for the wonderful recipe!
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37 users found this review helpful
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Irresistible Pecan Pie

Reviewed: May 10, 2006
This was so delicious. The crust is a sturdy, flavorful one that melds perfectly w/the filling - just as pecan pie should. I've never had a pecan pie that was so nutty! Wonderful! Its all about the pecans. My family used to make one w/bourbon, so I added a splash of bourbon to the filling along w/ a pinch of FRESHLY grated nutmeg. This just heightened the flavors and gave some complexity. I also used my food processor to make the dough and it still came out PERFECTLY. Thanks so much for sharing such a great recipe!
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26 users found this review helpful

Mom's Chocolate Meringue Pie

Reviewed: Apr. 15, 2011
Soooooo, so perfect! I reduced the sugar in the meringue by a couple tablespoons also (personal taste) and upped the cornstarch in the pudding by one tablespoon per past experiences with runny puddings/custards for pies. PERFECT. FRIENDLY TIP: per Smitten Kitchen and Joy of Cooking I discovered what happened once to an otherwise delicious pie we had to spoon into bowls to serve: the cornstarch bond CAN be delicate (a cooking mystery involving humidity and magic). Don't stir or move the custard too much once it's good and thick and starting to set. Don't set it aside for a second and let it start to set in the pan and THEN move it to crust, don't whisk it too vigorously after it's starting to set, etc. I learned the hard way: it was beautiful and thick and then I whisked one more time and set it aside while I whipped the meringue, then scraped it out into the pan and it turned back to LIQUID. I was dumbfounded and searched until I found that this CAN happen and this was why!
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25 users found this review helpful

Beef Stroganoff III

Reviewed: Apr. 23, 2003
I just love it when we find the recipe we've been searching for! After a few Stroganoff mishaps during my search, my husband was not looking forward to dinner tonight. Three helpings later; we've found our family Stroganoff! This is EXACTLY like my grandmother's! I can NOT believe how tender the chuck roast came out. We're flavor-hounds; so I added some crushed dried herbs (oregano, tarragon, chives)to the meat, sauteed fresh sliced button mushrooms with the onions (I also used some green of the onions), and added a touch more wine and used 5 ounces of sour cream. Over buttered egg noodles sprinkled with chopped fresh parsley? Heaven. Thanks so much for a GREAT recipe.
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22 users found this review helpful

Banana Crumb Muffins

Reviewed: Nov. 30, 2000
These muffins had a wonderful banana flavor, and to be honest, I forgot to do the crumb topping, and they were still great!
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20 users found this review helpful

White Bread I

Reviewed: Apr. 6, 2003
Exactly what we were looking for - simple and delicious. Toward the end of the baking cycle, the aroma overwhelmed the house in the most wonderful way! The crust is light, almost flaky! This is the end of a long search for a simple bread machine-bread without the crunchy crust. Thanks.
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19 users found this review helpful

Food Processor Chocolate Whipped Cream Frosting

Reviewed: Mar. 30, 2009
We thought this was incredible. Has an almost chocolate ice-cream flavor to it with the fluffy cream and the cocoa. We assumed this needed to be refrigerated (recipe may have said it, don't remember), but that added to the "ice cream cake" sort of feel. First chocolate cake we were all fighting to polish off in a long time! Thanks for the simple, wonderful recipe.
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15 users found this review helpful

Cinnamon Toast

Reviewed: Jul. 10, 2004
This is a much easier and different version of the cinnamon toast I grew up with and now serve to my niece. We always buttered and sprinkled the toast with the cinnamon sugar and THEN toasted it in the oven on an oven-safe cooling rack or broiled it. This creates kind of a crunchy caramelized cinnamon-sugar crust that I associate with cinnamon toast. We tried it this way too (you don't have to watch it so carefully!) and my niece loved it. I think both ways are pretty good and very comforting, thanks for the recipe!
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15 users found this review helpful

Sugar Cookie Icing

Reviewed: Dec. 24, 2010
DEFINITELY double the recipe for a whole batch of cookies. Also, I normally wouldn't 5-star a recipe we had to tweak but I think consistency depends so much on humidity, etc, in this recipe that you have to expect it. Overall - the base recipe was great. After doubling the milk and Karo - well, our cookies look great - so 5 stars!
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14 users found this review helpful

Sauteed Apples

Reviewed: Dec. 19, 2010
So good. I doubled the sauce and we served on a Dutch oven pancake cooked in a cast-iron skillet. Sooooo good! Next time I may slice the apples just a bit thicker, they broke apart a bit for us but it was WONDERFUL. Oh and we only had sweet apples so I lowered the sugar for our tastes. Really yum, thanks.
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12 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 24, 2010
Perfect! Not too soft, not too vanilla-tasting, or too sweet (which to me tastes like commercial dough mixes). We didn't change a thing. I thought the dough was a bit stiff after 8 hours in the fridge, but a couple rolls of the pin and it was very workable. Thank you!
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10 users found this review helpful

Candied Jalapenos

Reviewed: Dec. 18, 2010
So easy and so good - we had cans of sliced jalapenos that I'd forgotten what I even bought them for... we're not huge jalapeno fans and tested this on a whim but THESE ARE ADDICTIVE! We served on a cheese tray and these on top of a simple cracker with cream cheese and venison sausage are SO YUMMY!!! I scaled back to 5 servings to just test one can; we love these so much we'll be making some to keep in the fridge all the time - can't wait to try on a sandwich or in potato salads - oooo - tuna salad! Thanks!!!
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9 users found this review helpful

Slow Cooker Shredded Venison for Tacos

Reviewed: Apr. 28, 2003
Great recipe! Next time I think I will add a little more taco seasoning, some taco sauce, a little garlic, or some salsa for more flavor. My husband and niece LOVED them (she's 3 and usually NOT a big meat eater). The texture was perfect. Thanks!
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6 users found this review helpful

Chicken and Spinach Ravioli

Reviewed: Jul. 20, 2009
This was really great. I think its unfair all the reviews stating this recipe is not worth all the work. ALL homemade ravioli is time consuming, and this recipe's filling is delicious. We were being run out of the garden with so much basil, so we topped this with a pesto cream and it was INCREDIBLE. The filling was so good, I used the leftovers (with a little ricotta mixed in) for lasagna roll-ups a couple days later. Thanks for a really good recipe.
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5 users found this review helpful

Angel Biscuit Rolls

Reviewed: Dec. 6, 2003
This is the best biscuit recipe I have ever made. I've never had biscuits come out so perfectly. I followed other reviewers' suggestions, but found that they're just variations on Laura's recipe, not necessarily improvements. If you like your biscuits buttery tasting, use 1/2 cup butter, 1/2 cup shortening and brush with butter before and after baking, or try one of the other buttery suggestions. Adding more sugar obviously gives a sweeter biscuit. We enjoy the buttery sweet biscuits sometimes, but my family usually prefers more simple flavors to accompany gravy and for ham sandwiches. I, too, cut in chilled butter/shortening before GENTLY stirring in the warm yeast mixture and warm buttermilk. The dough is moist and very soft; refrain from overworking! Flour the biscuit cutter each time you cut. They're incredible!
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5 users found this review helpful

Vicki's Hush Puppies

Reviewed: Oct. 21, 2003
These were not at all what we think of as hush puppies. To us, they were very dry, VERY dense, and overwhelmingly egg-tasting. You would be better off using Aunt J's self-rising yellow cornmeal mix, following the directions for cornbread, omitting a little liquid, adding chopped green onions, 3-4 T of sugar total and dropping them in a deep fryer until golden on all sides. I'm going to start working on my own recipe - my entire family are puppie connoisseurs and this is just not our idea of a hush puppie, but I still want a good from-scratch recipe. Minced green onions, some sweet yellow onions, MAYBE some chopped fresh corn kernels, golden yellow, light and puffy with no overt egg taste. That's a puppy! Sorry, this just wasn't for us.
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5 users found this review helpful

Easy Ham and Cheese Appetizer Sandwiches

Reviewed: Jan. 19, 2012
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4 users found this review helpful

Ice Cream Base

Reviewed: Jun. 12, 2011
PERFECT. We added real vanilla bean to the mixture (scraped and dropped in the pod, then strained the pod out). So delicious. Thanks! We tried this trying to figure out what to use our yolks for after we bake an angel food cake - this will be on our list for sure!!!
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4 users found this review helpful

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