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Maui Banana Cream Tube Cake

Reviewed: Mar. 2, 2013
Good cake! I added tahini and coconut to the batter. Your classic bundt/tube cake, very heavy batter, but somewhat lightened by the banana and the low amount of butter. I added the tahini to make sure the cake had enough fat to keep well.
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0 users found this review helpful

Semolina Turmeric Cake (Sfoof)

Reviewed: Sep. 30, 2011
Yum! Easy to make, not too sweet, and great crumbly texture. Thanks!
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3 users found this review helpful

Grilled Baked Potatoes

Reviewed: Sep. 30, 2011
Oh these are good! And so simple. Thanks for sharing. Baked potato texture, but with an extra-crispy, BBQ smoked skin :-)
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4 users found this review helpful

Zucchini Bread II

Reviewed: Aug. 16, 2011
Oh, this is good! No need for another zucchini bread recipe (aside from a chocolate one!). I did use chocolate chips in place of the raisins/walnuts, and I added a generous pinch of several spices (cardamom, allspice, etc.) as I like things spicy. Thanks!
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4 users found this review helpful

White Chocolate Chip Oatmeal Cookies

Reviewed: Apr. 9, 2011
Yum! Very sweet, hit that sweet tooth spot. The batter was fairly dry; maybe decrease the flour or up the butter JUST a titch. I added dried cranberries :-)
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4 users found this review helpful

Pumpkin Spice Cupcakes

Reviewed: Nov. 1, 2010
Oooh my goodness! What a neat recipe. The 1 tablespoon of baking powder may seem like a lot, but I think it's designed to achieve a cup-cakey texture with so much pumpkin (a heavy, moist ingredient) in the batter. And boy it's a success! We iced with chocolate, to make kitties and spider webs (with black licorice and jelly beans). This will be on our regular Fall/Halloween baking list!
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7 users found this review helpful

Pumpkin Bread IV

Reviewed: Nov. 1, 2010
Finally made this! Verdict: Good, moist and flavourful. No nuts or raisins or chocolate chips required to oomph it up. AND, this has more pumpkin and less oil/sugar (albeit still a lot of each) than most other such recipes I've seen. Thanks for sharing!
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3 users found this review helpful

Whole Grain Waffles

Reviewed: Sep. 17, 2010
These were a hit! I upped the wheat germ and used less flax as we had lots of one and not so much of the other. Doubled the recipe, and kept a few cups of batter in the fridge 2-3 days. Just whisked again before using. It had discoloured slightly (oils probably breaking down) but the day 3 waffles were still good! Will make again.
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7 users found this review helpful

Blueberry Corn Muffins

Reviewed: Sep. 3, 2010
Very good! I less-than-halved the sugars, in fact I used just a few TBSPs of agave, and upped milk accordingly since sugar often acts as a liquid in batters moisture-wise. Used some 35% cream too (maybe 1/4 cup), to add richness. Otherwise followed to a T. Delish!
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3 users found this review helpful

Spinach and Potato Frittata

Reviewed: May 24, 2010
We just made this for brekkie yesterday. I don't have a pan that would hold that much so! 2 LARGE (well, regular-large) white potatoes, 4 eggs, a bit less cheese, otherwise the same. Delish, except it took longer to set up due to reduced eggs probably (about 15 minutes and I had to turn up the temp at the end). I am thinking sweet potatoes, apples and nutmeg would be a wonderful spin...with mozza or brie :-) Thanks for a good base recipe that DOES NOT involve flipping!!
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3 users found this review helpful

Fruit Oatmeal Cookie Bars

Reviewed: Feb. 28, 2010
Made these a while ago, apparently my review didn't save?? I'd suggest you double the topping, or halve the jam. We halved the jam...because we ran out of jam lol...but it was just right, a full-sweet (store-bought) jam would be OVERWHELMINGLY sweet if you used 1.5 cups. So use home preserves or use less than called for in the jam department. But the crust is delish and everyone enjoyed these. Warming.
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5 users found this review helpful

Whole Wheat Ginger Snaps

Reviewed: Feb. 25, 2010
Used 1/2 WW and 1/2 AP, I think all WW would have been quite heavy as these were already quite heavy. Cardamom in place of the nutmeg. Use the full baking time plus leave in turned off oven for "snaps" - about 12 mins for a chewy cookie. Will make again, I used to think shortening was req'd for these cookies but this recipe proves that wrong.
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3 users found this review helpful

Magic Lemon Pie from EAGLE BRAND®

Reviewed: Feb. 12, 2010
Worked for me! Easy. Set up just fine after chilling overnight in the fridge. Will probably be my go-to lemon pie recipe :-)
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4 users found this review helpful

Extra Easy Hummus

Reviewed: Feb. 8, 2010
Well I don't know how well this will keep but it doesn't need to because the BF and I can eat it up in one sitting lol. SKIP THE SALT I'd say, unless you rinse the beans like mad. Other than that the spices are great. AFTER blending, I might add some parsley or cilantro (chopped by hand or stirred in), some diced red pepper or paprika, or some lemon juice, depending on the end outcome you want.
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4 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Feb. 1, 2010
Delish mix of flavours. I did use chicken stock as I don't keep veggie stock in the house (I just use powdered where it's not the main base...since toms/beans are added here). Also, and this smoky flavour totally worked, I fried about 4 lean pieces of double-smoked bacon first, removed, fried the veggies in the small amount of fat (about 1 tbsp) and DID NOT drain, and then continued adding ingdts as written...this gave the soup a great smokey flavour that really suited the black beans, tomato and corn. Almost a BBQ flavour. I added the chopped cooked bacon along with the corn. Very good and would be good without the 2 changes above, to stay veggie.
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4 users found this review helpful

Bread Machine Bagels

Reviewed: Jan. 31, 2010
The cornmeal is perfect! I did the dough part by hand entirely. No egg white - I just let the bagels dry on the towel for about 2 minutes after boiling, and then rolled the still-damp tops in poppy seeds, cinnamon sugar and sesame seeds (3 kinds of bagels...made 3 each, total 9 as in recipe). The cinnamon ones stuck to the pan though because of the sugar but a slice with a spatula got them off fine. We will make these again! IF YOU MAKE OTHER BREADS BY HAND: These won't rise as much during the rise phase as typical yeasted breads, don't worry that's fine...apparently bagels aren't supposed to rise as much, hence the denser texture...I was all freaked out that I had killed the yeast due to the slow rising, but 1 hour rising time was fine and then I shaped and cooked them.
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5 users found this review helpful

Simple Roasted Chickpea Snack

Reviewed: Jan. 31, 2010
I made these for a party using the spicing here, in a ziploc bag to mix; but I used the basic method from the Vanilla Sugar blog post of a similar recipe, that you drain, rinse, let air dry on a sheet, further dry with a paper towel and THEN spice and roast, to ensure better texture. The hostess wanted us to leave the rest with her which is always a good sign :-) Would be good in salads!
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6 users found this review helpful

Carrot Rice

Reviewed: Jan. 27, 2010
We skipped the peanuts and found it delicious. Doesn't require much of frying at the end, just a combining with rice, as stated. Great mix of flavours to serve with, or under, a main dish.
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3 users found this review helpful

Heavenly Angel Food Cake

Reviewed: Jan. 1, 2010
Delish - you don't need another recipe. Almond extract is great for me, omit if you don't like any nutty flavour. Used in a trifle and it held up very while. I feel I underwhipped slightly (not quite peaky enough), but I did it by hand...and it just made it a tad denser than I expect, still very good.
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3 users found this review helpful

Hot and Sour Chinese Eggplant

Reviewed: Dec. 7, 2009
Good sauce, not GREAT, but easy. I doubt it's very authentic...??? (Not exactly Asian ingreds.) Very salty. However, still relatively healthy and a quick/easy way to do up eggplant. We will use the sauce idea in other stirfries, probably.
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3 users found this review helpful

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