queenvalerie Recipe Reviews (Pg. 1) - Allrecipes.com (10423349)

Never Fail Pie Crust II

Reviewed: Apr. 28, 2012

Absolutely divine. Easy to make and even easier to enjoy!

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2 users found this review helpful

French Short Pastry

Reviewed: Apr. 28, 2012

This was easy and quickly made. Yes it's a bit fussy if you're trying to make a pie that bakes at a different temperature, but it is worth the effort. Thank you!

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0 users found this review helpful

I've been using this recipe for years and am finally reviewing it. It's the best ganache recipe here! It pours very smoothly, it sets up perfectly and whips to a delectable consistency. I've used it to pour over a Gateaux au Chocolat, over a Boston Cream Pie, filling for Whoopie Pies and as a dip for fruit.

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3 users found this review helpful

Grilled Lamb Burgers

Reviewed: Apr. 20, 2012

These were wonderful! One tiny change - i didn't use the sherry. Other than that i made them exactly like this and they really were amazing. Moist and tender and flavorful. They smelled so good and tasted even better. THANKS!

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1 user found this review helpful

Blue Cheese Pear Salad

Reviewed: Apr. 19, 2012

Wonderful! I made it for Easter dinner and it went down a treat. I've made it twice since then, once with Blue Cheese and once with Feta. Both times every bite was gone. Thanks!

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0 users found this review helpful

Fresh Broccoli Salad

Reviewed: Apr. 19, 2012

Holy Smokes this is wonderful! Its the one and only salad my husband will actually ask for. I usually leave the bacon out to be honest, but its still one of my all time favorites.

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0 users found this review helpful

Chestnut Stuffing

Reviewed: Dec. 9, 2011

This was fantastic! Probably the star of our Thanksgiving table. I did use a full 2 pounds of bread, but it wasn't just plain old bread - it was an artisan country white. I cubed and dried the bread overnight. Also, i added a full cup of chicken stock because it really was dry, plus dashes of rosemary, thyme, sage, extra salt and pepper on top of the poultry seasoning. I sort of wondered if the eggs were really necessary at that point, they just sort of settled on the bottom and cooked. They didn't distract, but i can't say they added anything either. Probably next time i won't use them since i added the stock. Still, even with all the changes, this is a wonderful recipe that will be making an appearance at our holiday table for many years to come! Thank you!

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1 user found this review helpful

French Chocolate Cake

Reviewed: Nov. 10, 2010

Oh my gosh this was heaven. Don't change a thing and trust that it's worth it because it is! Topped with ganache it is a 5 star dessert worthy of whatever event or occassion you're making it for - even if you're only making it because its Wednesday!

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3 users found this review helpful

Fluffy Buttercream Frosting

Reviewed: Jul. 23, 2009

I'm not sure I would call this a buttercream at all considering the tiny amount of butter. It's quite sweet also, toothache sweet. And am I the only one here who has problems with uncooked egg whites? I did try it since I had access to local eggs, but I won't be trying it again. It's just not good enough to repeat.

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14 users found this review helpful

Chicken Quesadillas

Reviewed: Jul. 19, 2009

SO GOOD! I used 1 chicken breast cut into strips sauteed with onion and fresh parsley, salt, pepper, minced garlic, cumin and mexican oregano. I also used Fiesta shredded cheese blend because that's what I had on hand. Instead of the ranch dressing I used regular sour cream mixed with taco sauce to top. This is going to be a regular meal around our house! Think I will try it with steak next time or whatever I have left over. Served with the Sweet Corn Cake from this site.

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3 users found this review helpful

Southwestern Chicken Salad

Reviewed: Jul. 14, 2009

Good base to start from. I left out the water chestnuts and made a salad dressing of mashed avocado with ranch instead of the BBQ sauce. Drain the beans really well otherwise they will overpower the rest of the salad. Also reduced the amount of cheese by half. Instead of being the composed salad that this recipe suggests I mixed it all together and served it as an entree salad with the Sweet Corn Cake from this site.

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8 users found this review helpful

Raspberry Almond Coffeecake

Reviewed: Jul. 12, 2009

I love this coffeecake! I use a small glass 1 qt casserole for this and it fits perfectly. Add 2 more tbls milk to the batter, otherwise it's a bit stiff.

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5 users found this review helpful

Quiche Lorraine I

Reviewed: Jul. 12, 2009

SO GOOD! Did what everyone suggested - 1 cup milk and 4 eggs. The flavors meld beautifully, texture is rich without being overly eggy. This was quick and easy enough for a mid week meal. Use Pie Crust IV from this site. It's just as easy as this quiche and comes together in about 10 mins.

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4 users found this review helpful

Pie Crust IV

Reviewed: Jul. 12, 2009

Pie crust has always intimidated me. I've always heard how hard it was to make it right - and if you didn't make it right it was just awful. Well no more fear for me, this pie crust is easy to make, easy to work with, and is absolutely wonderful! Thanks so much, I'll never buy refrigerated pie crusts again.

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1 user found this review helpful

Curried Cashew, Pear, and Grape Salad

Reviewed: Jul. 11, 2009

Oh my gosh is this good! I did make a few changes. I left out the bacon as it seems a bit too much here. I melted the butter in a small pan then added the cashews, curry powder, brown sugar and cayenne. I substituted fresh basil for rosemary,then let it all come together. The kitchen smelled heavenly! Also added a bit of chopped fresh basil to the salad so every few bites you get this hit of basil with grape or pear. Please give that a try, it really is fantastic. This is going in regular rotation and can't wait to spring it on my MIL!

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1 user found this review helpful

Rolled Buttercream Fondant

Reviewed: Jul. 8, 2009

Finally a fondant that doesn't taste like Play-Doh! Didn't have any problems kneading it since I was using my Kitchenaid. Makes up fast, takes color well, quite easy to work with. Be sure to use an ample dusting of confectioners sugar when you are rolling this out since it is a bit oilier than regular fondant, but that little concession is easy to do when you get a great looking cake as an end result.

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5 users found this review helpful

One Bowl Chocolate Cake I

Reviewed: Jul. 7, 2009

Seriously good! Don't be put off by how wet the batter is, it bakes up beautifully. I used this cake as the chocolate part of a marble cake and it was wonderful.

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1 user found this review helpful

Raspberry Vinaigrette Dressing

Reviewed: Jul. 5, 2009

Used apple cider vinegar, left out the sugar and added 2 tablespoons seedless raspberry jam . The dijon really added an expected depth of flavor and we love it. Thanks!

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3 users found this review helpful

Blueberry Walnut Salad

Reviewed: Jul. 5, 2009

Loved it! Toasted the walnuts and used a homemade raspberry vinaigrette, other than that I made it exactly as written. I will be making this frequently now! THANKS!

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9 users found this review helpful

Mandarin Almond Salad

Reviewed: Jul. 2, 2009

This is so good! I've made it several times and every time it's a hit. I usually make it as written, but lately I've been substituting half the vinegar for mandarin orange juice from the can. Very tasty!

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2 users found this review helpful