Alanna Recipe Reviews (Pg. 1) - Allrecipes.com (18789162)

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Homemade Black Bean Veggie Burgers

Reviewed: Aug. 18, 2013
I made the recipe as written, and it was my first time making any kind of veggie burger. To be open-minded, you really need to disregard your experiences with out-of-the-box products that have more complex texture, such as a well-shaped patty with a slight crunch on the outside. This recipe wasn't intended for that. The flavor reminded me of my homemade black bean soup, which I make by following the recipe on the back on the Bush's can. Ingredients are similar. I used the grating disc on my food processor to handle the pepper and onion, and used a garlic press for the garlic. I tried to avoid having large chunks of any particular ingredient. This worked well. Also, I continued adding bread crumbs (panko was all I had on hand) until the mixture seemed appropriate for shaping patties. I probably ended up with twice the recommended amount. During cooking, the patties were mushy, but surprisingly they didn't fall apart when I flipped them. I cooked them longer than recommended until the patties were golden on top. They were definitely worth making again, although next time I might try skillet cooking them in a little butter to see if this adds some richness to the flavor. It needs a little something more, but I haven't figured out what yet.
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Zucchini Casserole II

Reviewed: Aug. 18, 2013
I followed the recipe as written, and I was grateful for something that wasn't complicated to make and something new with dinner. I paired it with egg noodles, which my toddler likes, for a simple vegetarian meal. Was a little disappointed that it didn't have more flavor. It was OK and definitely not a bad dish, but nothing special. I think I'll try some modifications as mentioned in these reviews and it other recipes, like using Ritz crackers and see where it leads me.
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Guinness® Float

Reviewed: May 16, 2012
I thought it was just OK. I don't know how much flavor the soda added, but the ice cream added the creaminess.
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Sunny Pepper Parmesan Rice with Spinach

Reviewed: Feb. 19, 2012
I agree with the reviewer who described the results as bland and weird. I didn't think my final result was anything special, and after the first bite, didn't think it would be worth making again. HOWEVER, if I did, I'd do a couple things differently. I'd use a wild long-grain rice for more flavor, and I'd also use fresh imported Parmesan cheese. I used cheese from the bottle, but imported cheese can have a pleasantly sharp bite that changes the whole flavor of the dish. When I made a meal, I served this with skillet-cooked chicken breast that was seasoned with sea salt and cracked black pepper and cooked in olive oil. Since the rice has a lot going on, I kept the chicken simple and that worked well.
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Blonde Brownies I

Reviewed: Oct. 19, 2011
OMG -- delicious! Reminded me of a TollHouse cookie pie, but this time, I made it myself. Looking forward to trying variations on this as far as toppings go (maybe other kinds of chips) and bringing it to holiday parties. I know if there's any leftover, it's something that I'm sure would freeze well too. My favorite part is that the ingredients are basic and they're all ones I keep on hand. Thanks Sue!!!
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Chocolate Waffles

Reviewed: Sep. 25, 2011
I'm glad I tried this, but I don't know if I'll make them again. The taste reminded me of brownies, which I like. It was tricky to find the right temperature for cooking these. No matter what setting I tried, they came out on the soft side, so I don't think they'd ever be a crispy waffle. I prefer them not to be crispy anyway. I'd recommend them with whipped cream. Traditional syrup loses its flavor when it competes with the chocolate. Unfortunately, my husband proclaimed himself to be a purist and wasn't very excited about trying this, and I wish I had known that first. He ate it and said he liked it, but some people just don't appreciate creative cooking. The recipe is quite generous. My husband and I made 3 waffles in the Waring Pro and had most of the batter left over. If I make it again, I will scale it to 4-5 servings.
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Best Peanut Sauce

Reviewed: Nov. 29, 2009
I had to microwave it for about 30 seconds, and then let it sit for a few minutes so it had time to thicken. Great flavor.
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Zucchini Patties

Reviewed: Jun. 17, 2009
Very creative, and tasty too! I made it as the main dish for a weeknight veggie dinner, and I served it with homemade marinara sauce, garlic breadsticks from a local bakery, a tomato and mozzarella salad, and a green salad. Given that I surrounded it with an Italian theme, I will most like add garlic and possibly Italian seasoning when I make it again. Thanks for contributing this--it's definitely unique, easy, and yummy.
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Strawberry Bread

Reviewed: Jun. 11, 2009
Flavor was fantastic. Great way to use up a big lot of strawberries. Only issues for me were that the bread didn't rise like a typical quick bread, and also, the moisture from the strawberries made the bread a bit mushy in some places, especially in the middle, so much so that the middle wasn't servable. I threw it out, and served the rest in "cake-size" pieces, and called it strawberry cake.
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Classic Spanish Sangria

Reviewed: May 31, 2009
All in all, I thought it was a great recipe...very classic with easy-to-find ingredients. The important step seems to be the 2-hour marinating time in which the fruit and the rum get "happy". I used a white merlot for the wine, and it was well balanced. (I don't care for really dry, woody wines.) Alcohol content is really personal preference, and for me, this recipe had twice as much rum as I'd like, so I will cut the rum in half next time. All the party goers enjoyed thje sangria as well, but most chose to cut it with Sprite or OJ. I will definitely make it again with less rum. Thanks for sharing this :-)
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A Very Popular BBQ Sauce

Reviewed: Jun. 16, 2008
Was looking for a recipe that called for ingredients I usually have on hand. Instead of using regular ketchup, I used Stonewall Kitchen spicy ketchup and it was good. Next time I will use regular ketchup so I can compare.
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The Real Mojito

Reviewed: Jun. 9, 2008
Right on. I have mint growing wild in my yard so it's always available. I like how this recipe calls for sugar that you mix in when preparing the drink. I know some will argue simple sugar is a better way to go, but I thought the results were identical. When I made this, I didn't have club soda so I used carbonated spring water and it was a little less tart. I'm going to keep making it with carbonated water.
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B.L.T. Salad with Basil Mayo Dressing

Reviewed: Jun. 9, 2008
If you closed your eyes while eating this recipe, you'd swear it was a great BLT sandwich. I didn't have mayo on hand, so I substituted Miracle Whip and it was OK, but next time I make this, I'll be sure to make sure I have mayo. Mayo is a little richer and would make it even better.
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Peanut Butter Sheet Cake

Reviewed: May 19, 2008
Reminded me of Reese Pieces candy on the first bite. It is a tasty dessert and large enough to feed a crowd. (If you're not cooking for a crowd you should consider freezing portions of it so you can take out just enough at a time to curb your peanut butter craving.) The baking time for me was about 30-35 minutes, although I used a stone sheet so it could have been a factor. Other than that, the recipe resulted in a perfectly prepared cake so thank you.
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Spinach Tortellini Soup

Reviewed: May 16, 2008
I liked this soup. The tortellini was hearty, and the spinach added color, flavor, and nutrition. I used 3 boullion cubes instead of pre-made broth. (I didn't want to use 4 even though I could have because I was afraid it could get too salty.) I also used a larger bag of tortellini--almost twice what the recipe called for because I could not find anything smaller. I will make this again sometime as a weeknight soup. It's a super easy recipe, and the ingredients (spinach and tortellini) store in the freezer.
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Laurie's Shepherd's Pie

Reviewed: May 15, 2008
I try lots of new recipes all the time, and I'm glad I tried this one. It was my first shepherd's pie. My husband said this one didn't "wow" him like most of my other new recipes do, but it could be because it's a more traditional meal. I liked the onion and pepper mixed with the beef--anything to add extra veggies and flavor to a dish. My pie dish overflowed slighly when I made the pie. I was using a frozen pie shell. I packed the meat mixture down as much as I could, and then added the corn layer, and then when I added the potato, the corn layer was oozing out of the pie on the sides. If I make this dish again, I think I'll use my own pie dish with a ready-to-bake crust, and I'll prepare it in a bigger dish.
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California Salad Bowl

Reviewed: May 15, 2008
Exceptional dish. With so much great flavor, it's hard to believe it's really a salad and has lots of nutritious ingredients. It's also got wonderful texture and color, and it is great as a dinner entree or a party salad. My favorite part about making this recipe was that I could guesstimate most measurements so I didn't have to fill up the sink with dirty measuring cups and spoons. I will be making this one again and again for its vibrant flavor, and I'll be sharing it with those family members who don't usually enjoy salad--I know they'll love it.
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Beef Nacho Casserole

Reviewed: May 9, 2008
I like this recipe. The nachos give the dish great texture, and if you have kids helping you in the kitchen, they can help crush the chips. Also, the corn is a good addition to the meat mixture. It makes the meat layer more filling without as much meat. Also good for color too. All in all, this dish was fun to make, serve, and enjoy, and my husband liked it better than Ortega's enchilada casserole that I used to make about once a month. One other plus...I liked that this recipe called for salsa rather than enchilada sauce because sometimes my grocery store doesn't have enchilada sauce in stock, and it's never a bad thing to have leftover chips and salsa. Yum.
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Italian Style Meatloaf I

Reviewed: May 5, 2008
I tried it to see if it'd be an improvement over a traditional meatloaf, but when I tasted it, I thought there were too many flavors and the great taste of meatloaf was lost.
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