Blender Woman Recipe Reviews (Pg. 8) - Allrecipes.com (10115384)

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Becca's Potato Bacon Soup

Reviewed: Jan. 21, 2014
I have no idea why, but this soup reminded me so much of the dry soup mixes in the packets in taste. It is really easy to make and it is thick and creamy. Upon the suggestions by the submitter, I did cut the potatoes into very large chunks. I am glad I did because there would have been no potato pieces left. I was surprised by the 47% percent sodium level. I ended up using a thin cut pre-cooked bacon, which worked fine. To reduce the sodium further, I mixed up my own broth using broth paste at a ratio of 2tsp per 4 cups of water instead of the 4 tsp. suggested. The soup was still plenty salty. I thought I had green onions, but didn't see any and added about 1 Tblsp. of dried chives to the soup. I am waiting for it to cool, but it will probably be good with some shredded cheddar or croutons. It looks filling. ty
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3-Cheese Pasta Bake

Reviewed: Jan. 14, 2014
This actually wasn't too bad, just made, based on what I had in the house. It is on the salty side, from the canned soup and the amount of cheese. It kind of has a slight alfredo sauce flavor from the parmesan cheese. I only had about 3/4 of a cup of cheddar blend cheese left, so I used 1 1/4 cups of fresh grated mozzarella for the rest. The footnotes say to use 2 cups of cheese. I made sure to boil the pasta very well, so it did not soak up too much of the cheese sauce in the oven and dry out. I even took it out 2-3 minutes early. I was also concerned about it sticking to my baking pan, but it didn't at all after spraying the pan lightly with PAM. I recommend measuring the pasta after boiling as I found that I only ended up needing about 1/2 the bag of the 1 lb cooked bag to equal the 4 cups. It didn't make a lot, but I still ended up with some leftovers that never got eaten for some reason.
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Photo by Blender Woman

Farro Salad with Asparagus and Parmesan

Reviewed: Jan. 13, 2014
For the first time the other day I tried faro at a cooking demonstration. I had never heard of it. It kind of reminds me of brown rice, but softer and fluffier. I actually really like the taste. I found this recipe to test it and was surprised by the results. All of the ingredients were so super easy to throw together except the farro. My bag just says cook 30 minutes. This recipe says soak 12 hours and cook almost 1 hour. The wheat really has to be watched as the water either evaporated off or it soaks it up quickly. I am soaking my pot as I am writing this. So, I decided to do a half a recipe to test it. I used half the farro and mixed in the other half of the ingredients. I about halved the walnuts, cranberries, and chives due to personal preference or what I had in the house. I noticed it said balsamic vinaigrette and not vinegar. So, I mixed some up using olive oil and a small pinch of sugar and salt. I also ended up adding an additional 1 Tblsp of olive oil, at the end, due to it looking a little dry. For the tomatoes I just used 3 sliced and quartered roma tomatoes and for the asparagus I used French haricot green beans I cooked in the microwave about 10 minutes and cooled. As all of the ingredients tasted well together and they were easy to put together I may try this in the future with leftover cooked brown rice to save time. My bag says this is a substitute for rice or pasta. Either way, this recipe seems quite healthy and I think it will be well received.
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Photo by Blender Woman

Hala Kahiki Green Smoothie

Reviewed: Jan. 13, 2014
I absolutely love this green smoothie. If you are new to green smoothies, this is definitely the one to try. It makes a nice sweet, yet slightly creamy fruit juice. I made it quite a few times, before it was even published trying to drink more green smoothies. It is still my favorite. Only change I make is I use a frozen orange. I also don't have an ice crusher and typically use about 8 ice cubes to equal 1 cup. I prefer the green grapes to keep the pretty green color and I have never tried it with the (optional) flax. Canned unsweetened pineapple in juice works great too, believe that is what I typically use as I have it in the house year round. I make 1/2 recipe and get 2 servings. Glad, this was published.
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Jay's Hearty Breakfast Skillet

Reviewed: Jan. 12, 2014
I thought this was good and hearty. I changed it some to make it healthier or lower in cholesterol. I boiled the cubed potatoes and set them aside. For the half pound of bacon, I used 1/4 cup of real bacon bits in a spoon of olive oil. I crisped them then added the poatoes. After the potatoes were briefly heated I removed them and cooked one red and one orange pepper and a yellow onion in a small amount of olive oil. Once tender I added a drained can of mushrooms. Then heated further before sprinkling on just 1/4 cuo of cheese approximately. I seasoned the potato skillet with a little garlic salt, seasoning salt, and black pepper. I am not sure why the eggs are included in the recipe, as that is just based on the amount desired. Only problem with the recipe, for the most part, is the time involved. I made this on a weekend. Ty
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Healthier Banana Crumb Muffins

Reviewed: Jan. 10, 2014
This recipe is extremely similar to the original, even in exact appearance. The only change I see is an exta banana was used and the refined sugar is cut by a half a cup. I have to admit I actually like the base on these better as they taste more like banana than sugar. Although, I would like to rework the topping. I found it to sugary on the original recipe too. Both recipes also have a soft texture and for whatever reason I prefer a more dense muffin. Really liked how the refined sugar was adjusted on this without affecting the recipe though. I took them out of the oven at 18 minutes. The topping seemed pretty much done, while the batter on top appeared slightly wet looking still. I turned off the oven, but set them back in for about eight minutes, checking twice, and it worked. They were perfectly baked.
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Tiffany's Chocolate Chip Cookies

Reviewed: Jan. 8, 2014
I thought these were alright. I didn't really think they were cakey like some mentioned. They definitely have a more homemade appearance. I did cut the cinnamon and salt, based on some of the reviews, by half. I can't see the point in wasting a sheet of parchment to mix the dry ingredients so I just used it to bake on. I made half the recipe and it made 31 cookies. I guess, my biggest issue with the recipe was that they were just a little too sugary for my personal taste.
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Cha Cha's White Chicken Chili

Reviewed: Jan. 8, 2014
This soup is super HOT! Its too bad because the overall flavor isn't bad. If I had company, I would only be able to serve this to people that can really tolerate hot foods. My sister in law is famous for her white chicken chili. She has a lot of kids and must have a less hot recipe. It was very easy to throw together though. It may work for lunches for a heat loving person in my family.
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Bananerberry Smoothie

Reviewed: Jan. 7, 2014
I would say this tastes more like a strawberry shake than anything else. As I have a Vitamix blender I can blend frozen fruit and apples with skins, so that is what I used. I made a 1/2 recipe and added 1/4 cup more milk just to make the blending slightly easier. I used 1/2 the fat Edys brand vanilla bean ice cream and reduced fat milk. I also used 6 ice cubes for 1/2 the recipe. When I tasted it for some reason it seemed low on sweeteness. I added a quick squeeze of agave and that helped. I got 2 large or 3 small servings out of half the recipe. It also cut the calories by more than half. This makes a rather healthy strawberry like shake, at least using frozen fruit like I did.
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Chicken with 40 Cloves of Garlic

Reviewed: Jan. 7, 2014
Wow, roasted garlic and super moist chicken. This was very yummy. I had this recipe recommended looking for recipes to use up a 1.5 lb bag of peeled garlic. No way, I would have sat and peeled that much garlic. It almost got my bag to half. If making this recipe that is the way to go. The bag is between $2-$3 dollars at a whole sale club. When the recipe says to remove part of the cooking fat make sure to do that. The garlic produces plenty of liquid as it cooks down. I had my chicken in the oven 90 minutes, but it got left another 30 minutes due to being busy. The one I used was around a med-lg size. After I took the foil off I thought the skin needed some crisping. I set the oven to 420 and put it back in the oven uncovered about 15 more minutes. I planned to take a pic but when I lifted it all of the meat fell right of the bone. For some that is a problem, for me that equals super moist chicken. I think this will make good sandwiches with a piece of chicken and some of the smeared roasted garlic. It was tasty too. ty
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Mama Corleone's Sausage and Peppers

Reviewed: Jan. 5, 2014
I thought this tasted good. None of the flavors were real dominant over the others. Even the herbs weren't excessive. I felt like the noodles could have been flavored a tad more. I made this recipe to stretch a package of chicken sausage I had. With the amount of peppers in this recipe, I would definitely consider buying a bulk bag if not summer time. Red peppers individually are expensive this time of year. The recipe is a little heavy on the olive oil, but worked fine for a filling meal in this cold weather. ty
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Romanian Apple Cake

Reviewed: Jan. 4, 2014
I thought this was pretty good and actually better than expected. When I attempt a recipe the first time I typically cut it in half so as not to waste ingredients just in-case its not to my liking. I did the same with this recipe and baked it in a bread pan. When it was done I lightly dusted it with powdered sugar for a garnish. The batter was a tad too sweet, but was slightly balanced with the fresh apples and walnuts. I only had to take it out of the oven 5 minutes earlier due to baking a smaller portion.
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Lentil Soup

Reviewed: Jan. 3, 2014
I didn't love this soup. I felt the tomato taste was really dominant. When I make lentil soup, I like the lentils to be the dominate flavor or texture. Only change I made was making 1/2 recipe. I didn't have celery and thought the bay leaf would have been too strong. Either way, I had to add at least an additional 2 cups of water as it simmered off. I added a couple of other seasonings, but there was just a bit too much tomatoes giving it more of an Italian soup flavor.
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BBQ Pulled Pork Pizza

Reviewed: Dec. 30, 2013
I was looking for something to make with what I had and did a search with pulled pork and this came up. I had some prepared pulled pork with bbq sauce already mixed in and also found baked naan bread. So, I just used that. Since the pork already had bbq sauce, I just added the red onion and red bell pepper. I also baked it as suggested. I have always liked the bbq chicken pizzas, so this was a bit too salty to me, compared to that. I also couldn't help but miss the cheese on a pizza. It didn't seem like a pizza to me but more like a flat bbq sandwich.
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Green Beans With Walnuts

Reviewed: Dec. 25, 2013
I made these as a quick extra vegetable side dish for a small Christmas dinner. It was easy to make. Although, I don't see how it really flavored the green beans. Although, the walnuts made it look like a more attractive dish and they added a nice additional taste along side the green bean. Typically, nuts already come roasted. However, I decided to still toast these as instructed. Instead of doing them in the oven I just toasted them in a small pan on the stove top. On medium-high it took about 5 minutes. Just like in the oven, watch them! They will brown quickly. I used frozen defrosted green beans and I only had dried parsley so I cut that back to about a tsp and just heated it with the butter. I made 1/2 recipe with a 1 lb bag. I would make this again for a small holiday dinner side dish. It was good without being overly filling. ty
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Mincemeat Cookies I

Reviewed: Dec. 24, 2013
These cookies surprised me. They were pretty good. A little sweet, but a nice flavor. I do not care for mincemeat pie and made a quick fruitcake recently with mincemeat pie filling and did not like it that way either. I wanted to use what was leftover of it. It appears, though, it works well in cookies. When mixed into the batter the apples and raisins separate and can actually be tasted individually, and the spice is really mild. They go great with the walnuts too. The base of this cookie reminds me somewhat of a chocolate chip cookie, so it pares well. Only change I made was using butter instead of shortening. I also made 1/2 recipe and with a cookie scoop, it yielded 42 cookies. I baked them on a parchment lined sheet and they took 12 minutes. Mine were a little flat after cooling so an extra minute may have been even better. ty
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Photo by Blender Woman

Brown Sugar Cookies

Reviewed: Dec. 20, 2013
This cookie tastes just like a blonde brownie. It even has the same dense chewy texture. However, it has the appearance of a chocolate crinkle with the cracked powdered sugar making it attractive enough for a cookie tray. I made 1/2 recipe, and It made 20 cookies using a cookie scoop. I gently shaped them, but left them in a mound shape, and placed on a parchment paper lined sheet. Even though I coated them well with powdered sugar I had about half of it leftover. Mine took 16-17 minutes to bake.
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Maple Dill Carrots

Reviewed: Dec. 20, 2013
I liked this recipe. I had a 1 lb bag of Bolthouse Farms sliced carrots. I was looking for something to use them in and found this recipe. When I measured the bag it was about 4 cups. I just kept all of the other ingredient amounts the same. If I make them again, I will do the 3 cups listed so there is a little extra glaze. They took about 20 minutes to boil on a temperature of 8 on my stove-top. I still did have to drain some water. I used butter with olive oil blend and about 2 tsp of Penzeys dried dill for the fresh and measured out the rest as is. If I make again, I don't see me peeling and slicing 3 cups but would make it with the pre-peeled and sliced carrots. ty
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Paleo Lemon Tarts

Reviewed: Dec. 20, 2013
I made the filling and it never thickened up. I also had to add a considerable amount more sweetener on top of adding cornstarch. Then, I made the crust and it was very thick and didn't really have any flavor. I think most desserts are over sweet, but I would have even added an additional sweetener on top of a pinch of salt to the crust.
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BBQ Chicken Salad

Reviewed: Dec. 18, 2013
This was easy, quick, and filling. I subbed the celery, peppers, and onions, for lettuce and avacado for the vegetables. I kept the corn the same and the dressing ratios. When cooking the chicken I sauteed them in olive oil and sprinkled heavily with Penzeys bbq 3001 seasoning, keeping within the same flavors. I mixed all of the ingredients as suggested, but kept the bbq dressing on the side. I have never made a bbq flavored salad. It was pretty good. ty
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