Blender Woman Recipe Reviews (Pg. 3) - Allrecipes.com (10115384)

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Aunt B's Peanut Butter Muffins

Reviewed: Aug. 31, 2014
I liked this recipe, just for the simplicity alone. It was made with cabinet staples. The muffins are moist and have a nice lite peanut butter flavor to them. I sprayed my muffin tins with a mist of pan spray, which worked fine, and they took 23 minutes to bake. Like another reviewer said, great calorie count for a homemade muffin.
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Tasty Lentil Tacos

Reviewed: Aug. 28, 2014
I thought these were okay. I make a lentil soup from the site, that had so much the same flavor. I think, I would have preferred tacos using a recipe like refried beans without the refry from the site. This just didn't give me that taco flavor. The lentil taste was just very prominent. I might like it more as a salad somehow. I didn't much care for the hard taco shells with it. Otherwise, it was quick and affordable to make. It also gave me more ideas to further this concept for non-meat tacos. I will have to see what my husband says about this.
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Dannon Chocolate Chip Muffins

Reviewed: Aug. 27, 2014
I had high hopes from the picture, however the batter was so dense and sort of heavy. Normally, I like a more dense brownie or cake, but the base was not really sweet either. I followed the recipe exactly, just subbing Greek non-fat yogurt. It is thick already and thus doesn't need to be strained. I baked them in these pretty thicker yellow paper cups. They present well and do look sort of like the picture with the cracking. I guess I don't mind a sort of dense muffin, if it is also a little more moist.
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Country Seed Bread

Reviewed: Aug. 27, 2014
I bought a bread machine about 2 months ago and this bread may be the best wheat bread I have tried so far taste wise. My only change, when adding the ingredients to the machine, were using 1 tablespoon of flax meal and 2 tablespoons of roasted unsalted sunflower seeds for the flax seeds. I just don't care for flax seeds. I also used Gold Medal's white whole wheat flour. Note: I noticed this was not enough dough to make a loaf of bread in my 2lb Zojirushi bread machine. It has a rectangle pan and makes standard loaves only. I suggest, if this is the type of bread maker available, to double the recipe or bake in the oven. As it was too late to double the recipe, I took the dough out after the 2nd rise and right before it started the baking cycle in the machine. I lined a baking sheet with parchment, sprayed it with PAM, and lightly sprinkled a circle of cornmeal on it. I gently placed the dough in a circle. It did deflate some, so I lightly sprayed it with olive oil and covered with plastic wrap. I let it rise about 25 minutes more while preheating the oven to 375. It had a nice rounded dome shape by that point. I baked it 25 minutes, let it cool 7-8 minutes on the pan, and then transferred to a cooling rack. Had one warm slice to see if it baked up and it is delicious. ty
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Quick and Creamy Pasta Carbonara

Reviewed: Aug. 26, 2014
I have never tasted anything of the carbonara flavor. The way I tweaked it I know I am much more off. However, the flavor is actually quite good for 5-10 minutes of effort. I made 1/2 recipe and used 3 Tablespoons of real bacon bits cooked in 2-3 teaspoons of grapeseed oil. Removed the bacon and then added the rest of the ingredients, using whipped butter (lower calorie), reduced fat milk, and 4 triangles of laughing cow lite garlic and herb. It reminds me of cream cheese and I didn't have any. I just threw the peas in frozen. I didn't have ham, but it was fine without it. Not a dish I would repeat often as the calories, even with the tweaks, are still very high. Although, it worked well this evening. Without the pasta, and with my tweaks, 3 servings of the sauce as made above was 245 calories. ty
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Cinnamon Raisin Swirl Bread

Reviewed: Aug. 24, 2014
Don't know what went wrong here. My bread machine is fairly new, but all my rolls and breads have risen beautifully. I decided to do an apple version subbing dried apples for the raisins, apple pie spice for the cinnamon, and using part apple juice for the water. I cant imagine any of that affecting the outcome. In fact it had a nice flavor. The dough is probably best for cinnamon buns. It was super soft coming out of the bread machine. Luckily, I shaped in on a piece of parchment as I had to continuously flour my hands and roll with the paper. It rose fine in the pan too. For some reason, I ended up with 2- 2 1/2 inch loaves, when they completed baking. I wont be able to toast it as desired, but it will work fine as a non-conventional rectangular sliced version of a breakfast bun.
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Zucchini Parmesan with Tomato Sauce

Reviewed: Aug. 24, 2014
I think, this could have really worked with a fresh tomato sauce. I tried something that seemed similar at the Bone Fish Grill recently, with cubed zucchini, which I did do here too. My only other real change was cutting the basil and oregano in half and that was plenty. I also ended up stirring in a couple of pinches of garlic salt. My issue was the canned tomato sauce, just really had such a strong canned/salty flavor that was very dominant. It almost reminded me of the jarred sauces loaded with vegetables. I may try this with crushed tomatoes, instead, and then re-review. I think, that will do the trick for me. ty
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Fresh Corn and Zucchini Saute

Reviewed: Aug. 24, 2014
As is, I found this very very bland. I tried a similar recipe that had cheddar cheese on the top and it was every worse. I was let down when this was finished. Only change I made was reducing the butter to 2 tablespoons upon making that similar recipe and finding it way too greasy. Then, I got an ingenious idea and stirred in 4 large tablespoons of deli style large chopped pickle relish into 1/2 the recipe. Oh yum, it tasted like a fresh chow chow recipe. I may attempt that again. ty
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Broccoli Garlic Angel Hair Pasta

Reviewed: Aug. 24, 2014
I can never get these garlic/oil recipes right! I thought this one would be different with having broth. I ended up with a soup like broth. My only change was adding in some sautéed mushrooms. I can't imagine it adding that much liquid! I finally ended up adding some half and half at the end, to change it up, and see if that would thicken the consistency. It did nothing. I ended up with white broth. On taste and texture, I would rate it about a 2. Being as I have never succeeded at one of these recipes I rated it 1 star higher. Maybe, someone will eat it.
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Mom's Zucchini Pancakes

Reviewed: Aug. 20, 2014
These were really good. Although, I have to admit I like Allrecipes zucchini patties recipe and another one of mine better. Only reason being is these were more of a floury type. Others are more heavy on the zucchini, cheese, and onions. What I liked about these though is they cooked up so nicely. There was not sticking and they just kept such a nice roundish shape and even browning. If you have a Vitamix, or similar high-speed blender, I highly suggest sticking 2" or so pieces of zucchini, in the machine, filling it with water, and processing it that way. It takes only 10 seconds, or so, on low, to shredded zucchini. I drained well pressing out the water, in the strainer, and then again patted dry with a paper towel. I made 1.5 times the recipe and it took 2 small/medium sized zucchini for 3 cups. I was able to cook them in 2 batches in an ex-large sauté pan I have with tall sides. First batch was 7 patties and the second was 6. I used a #16, or muffin scoop, for portioning. For the oil I just used 2 tablespoons of grape seed oil divided between the two batches and cooked them on temperature 6 on my stove. First batch was 3 minutes per side and then flipping twice more for 2 minutes per side. Second batch was the same, but second flipping was 1 minute per side once the pan was hot. I got 13 total with 1.5 times the recipe. I did the calorie calculation, as made, and it came to 75 calories per patty! ty
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Aug. 19, 2014
I thought these were pretty good. My only issue is they are a little sweet. They remind me a bit of the oatmeal cookies on the popular oatmeal box, but with chocolate and walnuts. They bake up nicely. I made 1/2 recipe and got 29 cookies. I baked them on parchment paper and portioned with a cookie scoop. They took 17 minutes to bake. ty
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Sweet Italian Green Beans

Reviewed: Aug. 17, 2014
These green beans were pretty good from coming from a can. I didnt have bacon but planned to use real bacon bits. I realized after beginning the recipe I only had about a teaspoon of them left. So, I cooked them with a tablespoon of grapeseed oil about 30 seconds. Then added the green onion and garlic and cooked another 30 seconds to 1 minute. The green onion I had were large, so I just used two. For the Italian tomatoes I pureed a can of stewed tomatoes with about 1/4 teaspoon of Italian seasoning, in my Vitamix on low. I then added the rest of the ingredients, but only did about 2 tablespoons of brown sugar and it was plenty. Served with mashed potatoes and meatloaf. ty
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Shredded Potato Quiche

Reviewed: Aug. 17, 2014
I thought this was pretty good. I loved how quick it was to throw together. I made a couple of subs, for what I had on hand. I used Simply Potatoes southwestern blend shredded potatoes. If making this, I recommend a more flavored potato. This casserole is about half potatoes. I also subbed the ham with turkey breakfast sausage I made the other day from the site. Lastly, I didn't have swiss cheese. I had a shredded cheddar blend with cream cheese. So, I went with that. I used the same proportion of everything, except the cheese I only had a little over a cup. I thought the calories seemed high, but then realized it only showed the recipe as 4 servings. A 9x9 pan can easily be cut into 8 regular servings. I baked the hash browns for 25 minutes. There was only slight browning on the edges at that point. So, maybe an additional 5 minutes would have been good for a more crisp consistency. I had this problem with similar layered hash brown casseroles calling for pre-baking them. It always takes longer than suggested to crisp up. Once I added the eggs, it took 25 more minutes for them to set up. ty
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Turkey Breakfast Sausage

Reviewed: Aug. 16, 2014
I thought these tasted good, but honestly felt like it was more reminiscent of a turkey burger in flavor than a sausage patty. There is another recipe for turkey sausage on the site, that I tweak and make a bit sweeter that I liked more. This has more of a heat taste to it. I followed the recipe exactly, only making 1/2 recipe and further cutting the hot red pepper flakes in half. Glad I did that, because these were plenty hot. The cook times were way off. I sat over the stove 25 plus minutes. At temp 7 they wanted to burn. At low, or temp 3, the internal temp would not move. Something in-between that would be good. I felt like I was standing over the stove forever. I finally gave up on my thermometer registering the best temp, because the patties would have been completely dry at that time. If I made again, I would add more sweetener, less heat, and probably broil them. The salt and pepper could be reduced some too. I got 9 thick patties and cooked them in 1 tablespoon of grapeseed oil. Loved the calories count at 91 each, including the cooking oil, using lean turkey meat. I may make these in the future, with the intent for sandwiches though and stick to my other recipe for breakfast.
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Beaker's Vegetable Barley Soup

Reviewed: Aug. 14, 2014
This was pretty good for a vegetable and barley soup. It was nice and hearty. It does have an ever so slight heat kick to it and the undertone of the curry can be tasted. I would not make if curry is not spice that is liked. I loved how thick it was and it used what I had in the house, for the most part. I didn't have celery, so I had to leave that out. When I went to add the diced tomatoes, I realized that I only had canned stewed. It had celery in it, so it ended up working perfect. I added the stewed tomatoes and half of a large fresh tomato to the blender to puree it for a few seconds on low. It cut through some of the green pepper taste and lack of tomatoes in the can. I had cooked some dried chickpeas, the day before, in some onion and carrots and just used those. For the broth I used 2 cups of organic store bought low-sodium vegetable broth and then for the rest of the 6 cups of water I added 3 no-sodium vegetable bouillion cubes. Using a low or no-sodium broth alternative probably cut back on the 39% sodium. I did not find the soup too salty at all. My barley was also the quick type, and it did not seem to be a problem. Adding everything to a pot, at once, I found very handy. I cooked it 1 hour and 20 minutes, stirring 2-3 times. I removed the lid the last ten minutes and turned off the heat. I garnished with a little parmesan cheese. Edit note: After it was just made, I have a ton, and the leftovers are not getting eaten. I am highly dependent on the leftovers.
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Yogurt Parfait

Reviewed: Aug. 14, 2014
I make these all the time for packed lunches. The serving size is a little large in this recipe. I fit everything in a 1 cup container with ease. Any fruit, blueberries, strawberries, peaches, etc can be used. I make my own granola. Tends to be healthier, than store bought, and less sweet. I dont always have vanilla yogurt. When not, nonfat plain Greek yogurt works great drizzled with a little honey.
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Healthier No Bake Cookies I

Reviewed: Aug. 13, 2014
These were really sweet! I am not sure these can really be called healthy with all of the sugar. I remember the regular version from when I was a kid, but didn't compare. These haven't set up yet, but they did seem a tad oily and softer than I remember. I made 1/2 recipe which yielded 20 cookies with a cookie scoop. I followed the recipe except, when I cut it in half, I subbed 2 of the tablespoons of sugar with maple syrup for a little added flavor. I used Jiff creamy natural instead of chunky. I didn't think coconut would be good in these, nor remember it, so I left it out. The filling still seemed plenty thick. I also added a small pinch of salt. 20 cookies, made as written above, came to 89.2 calories each.
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Peanut Butter and Maple Oatmeal

Reviewed: Aug. 12, 2014
I liked this. Instead of steel cut oats, to save time, I used an equal amount of quick oats. I cooked them in the microwave with 1/2 cup of water for 2 minutes. They were perfectly cooked. For the peanut butter I used Jiff Creamy Natural peanut butter. I didn't have Whole Foods brand available. I also assumed quick oats are not as hardy as steel cut, so I halved the peanut butter and maple syrup. I went to do the same with the brown sugar, but it just seemed like it needed more. I added 2 more pinches of brown sugar which may have came to at most 1 tsp. With the extra brown sugar and a quick sprinkle of salt the flavors seemed more balanced. I forgot how quick it is to make a bowl of hot cereal in the microwave. I may make this again as a change to all of the fruit flavored oatmeal recipes. Calories, as made in my notes, came to 1 serving at 118.6 calories. ty, this was very filling this morning with a hot cup of coffee.
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Flax and Sunflower Seed Bread

Reviewed: Aug. 11, 2014
This was a pretty good wheat bread recipe. I had everything, but had to sub flaxmeal for the seeds . That worked fine. I am just not a fan of the seeds whole. I also used white whole wheat. My sunflower seeds were unsalted and roasted. For some reason the bread machine recipes never suggest warm water. Out of habit I used warm water, and about 105~110 degrees. On the cycle, suggested, it took 3 hrs and 25 minutes in my Zojirushi bread machine. This bread tasted like whole wheat bread and had that healthy flavor. However, it was soft and had an almost buttery aftertaste. Cutting it with my Presto bread guide I got 17 slices at 129 calories each.
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Low Carb Zucchini Pasta

Reviewed: Aug. 11, 2014
I really liked this. I tried a similar recipe, that called for salting the zucchini first, and didn't like it so much. This zucchini almost tasted like it was cooked in butter. I am pretty sure that using fresh small-medium garden zucchini helped. I followed the recipe exactly. Only thing is I used a GEFU spirooli type hand slicer. I was able to slice 2 zucchini in no time. My only issue with this slicer, is it leaves a knob piece at the end. I also will have to get a small bristle brush to clean the tiny blades. I still recommend it, for a recipe like this. I got 2 servings at 85-90 calories each. The recipe is healthy, tasty, and quick to make.
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