VBHOKIE Recipe Reviews (Pg. 1) - Allrecipes.com (1518526)

Banana Pancakes I

Reviewed: Nov. 11, 2011

I'm having a hard time understanding the hype over these pancakes. They just aren't fluffy enough for me and lack a good amount of flavor. We use the Fluffy Pancakes recipe on this site, and they are much better.

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Valentino's Pizza Crust

Reviewed: Nov. 9, 2011

This is delicious crust! I made it just as the recipe states, except I added some garlic powder since others mentioned it needed more flavor. This dough plumps up nicely in the oven which is what sets it apart from most other recipes I've tried for homemade pizza crust. I think I've finally found a recipe I can stick with!

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Garlic Chicken

Reviewed: Jul. 3, 2011

Delicious. Very tender, with lots of flavor.

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Habanero Pepper Cream Pasta

Reviewed: Apr. 17, 2011

I'm honestly surprised by the reviews for this recipe. There is SO much wrong with it. First of all, it is WAY too spicy. I love spicy foods (can't get enough Thai food), but this was CRAZY hot. I even removed all of the seeds from my peppers. I would use no more than half of a pepper for this recipe. Second, it is SO bland. I tested the sauce throughout the cooking process and felt it needed salt. I kept assuming, however, that the cheese would add the needed flavor...NOPE. Had to add a good bit of salt to get any flavor. I will not make this again.

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Easy Pesto

Reviewed: Mar. 23, 2011

I had some fresh basil that I needed to use quickly, and this was the perfect way to do it! As is, the recipe is fantastic, but I felt it was definitely missing a little something. A squeeze of lemon juice turned out to be exactly what it needed. Perfect!

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Pepperoncini Beef

Reviewed: Jan. 14, 2011

This meat has great flavor. I definitely do not think it is as spicy as some reviewers mentioned. I also don't think it would hurt to salt and pepper the roast before putting in the crock pot. I originally used this to make sandwiches, and it was good that way but didn't make me shout from the rooftops or anything. Then we used the leftovers to make quesadillas and thought they were awesome! I just put some meat in a tortilla with shredded monterey jack and browned the outside until the cheese was melted. Delicious!

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Molly's Mouthwatering Tzatziki Cucumber Sauce

Reviewed: Jan. 4, 2011

I made this recipe almost to the letter except I left out the mayo to save on the extra calories that I thought might not be necessary. It was FANTASTIC! So good! There are two keys to this recipe: First, getting step #1 right. You want to drain off the moisture without losing all the flavor, as it says. I used a handheld strainer and pressed the liquid into a bowl. Good thing I did because I did end up draining out too much flavor. I just poured a little of the juice back into my sauce to get that fresh cucumber flavor. The other key is to get your salt/pepper right. It will probably require a little more salt than you might think, so add a little until it tastes just right!

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5 users found this review helpful

Overnight Blueberry French Toast

Reviewed: Dec. 26, 2010

I am only giving this 3 stars because, as written, it needs some work. It is, however, a great basis for a recipe. I try to only give feedback that I think is truly helpful, so here are my suggestions. 1. Make sure you use a good hearty bread like an Italian or French loaf from the bakery. If you use basic loaf bread, it will be way too soggy. You do not want a soft or delicate bread. 2. After placing the first layer of bread, sprinkle with cinnamon for more flavor. 3. After reading many reviews, I decided to mix 1.5 blocks of cream cheese with 1/4 c. of powdered sugar and then spread it on the bread. I thought it was still hard to spread, so next time I will add a little milk to thin it out. Maybe also a dash of vanilla. 3. I used frozen blueberries (thawed) & they worked well. You could also definitely use more than a cup in the middle of the french toast. 4. After placing the 2nd layer of bread, sprinkle with cinnamon again. 5. I thought the blueberry sauce was lacking a certain wow factor, so I added a little fresh lemon juice. This definitely gave it what I thought had been missing. Overall, this was very good with modifications and would be great when you have have company. Next time, I will make this with strawberries instead, and I'm betting it will taste like a breakfast version of strawberry shortcake!

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5 users found this review helpful

Garlic Prime Rib

Reviewed: Dec. 26, 2010

This was very good, but I did use different tempatures than recommended. I cross-referenced this recipe with the one in the America's Test Kitchen (ATK) cookbook. I mixed everything for the garlic topping as shown here, and it was delicious. Change nothing about it. I also then salted and peppered the rest of the prime rib. For the the temps, I did sear it in the oven at the beginning at 475 degrees, but then I turned it way down to 250 degrees. ATK recommended this to keep it juicy, and boy was it ever juicy. It will take longer to cook this way, but the slow cooking resulted in the juiciest beef. It took me about 1.5 hours to cook a 3.5 lb. roast to rare. Also the final temp of the beef I think is a little high here. ATK recommended taking it out at 125 degrees for rare, and that temp was perfect. The most important step is to take it out of the oven at the end, and tent foil over the top. Let it stand for 20-30 minutes before carving to retain all of the juices. All of your hard work will be for nothing if you don't do this most important step! Finally, I served it with a basic horseradish sauce - 1 c. sour cream, 4 tsp. prepared horseradish, 1/8 tsp. salt, 1/8 tsp. pepper. Perfect for our Christmas dinner!

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12 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 22, 2010

Holy moly... the BEST lasagna I've ever eaten! This was my first attempt at making lasagna, and I knocked my husband's socks off with it. The only changes I made to this recipe were the following: After reading the top rated reviews, I decided not to cook the noodles. Instead, I soaked them in hot water for about 30 minutes. This was completely the right decision! The finished lasagna had an al dente texture rather than mushy overcooked noodles. One of my favorite aspects of the dish. Also, I added a couple of small dashes of nutmeg to the ricotta mixture. Simply delicious!

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5 users found this review helpful

Sugar Cookie Icing

Reviewed: Dec. 22, 2010

Delicious icing! The almond flavoring really makes this recipe fantastic. I have also tried lemon extract, and it is equally delicious. You want this icing to be a nice paintable consistency, not too thick not too runny. Keep adding milk and corn syrup until it is a consistency you feel comfortable working with. I gave this four stars because I feel like the measurements are off a bit. For me, the best consistency was to increase both the milk and corn syrup to 3 teaspoons each and to increase the extract to 1/2 teaspoon. Hope that helps!

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4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Dec. 22, 2010

I have been craving good homemade pot pie for some time, and this is it! I am giving it four stars because I did make some necessary changes. First, I brushed the top of the bottom pie crust with egg white and baked it for 5 minutes at 400 degrees before filling it. This made for a perfect bottom crust with no sogginess. After reading many reviews, I also decided that I needed to prevent the dryness in the filling that others described. Rather than doubling the sauce, I prepared the sauce as directed and then added one can of cream of chicken soup. It was PERFECT. Before this addition, the sauce just wasn't rich enough for my taste. I then mixed the chicken and vegetables into the sauce before pouring into my pie crust. You should certainly add/delete vegetables according to your taste. I added one cup of frozen corn, only used 1/2 c. of frozen peas, and used frozen carrot coins instead of fresh. You might also add 1/2 c.-1 c. of chopped potato. I finished it off by brushing the top crust with the remaining egg white, and baked it at 400 degrees for about 30 minutes in my gas oven. I loved the result of these changes, and I will make it again and again. Delicous comfort food for a cold night!

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9 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 22, 2010

Absolutely fabulous! I followed the recipe to the letter, and it's perfect. As good as any fudge I've had anywhere. The only thing I did differently was that I lined the pan with parchment paper instead of foil, and it worked perfectly. The fudge came out of the pan with no problem at all. Thank you for our new yearly holiday fudge recipe!

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2 users found this review helpful

Easy Pizza Sauce III

Reviewed: Jun. 23, 2010

Delicious easy sauce that doesn't taste over-processed like the ones from a jar. It only takes a couple of minutes, and it's delicious. I used the Hunt's Garlic, Basil, & Oregano Tomato Paste which I thought added a nice extra kick of flavor.

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Fajita Marinade I

Reviewed: Jun. 23, 2010

I thought this was just a little bland. It wasn't bad, but it also didn't add much flavor either. Other than adding a little bit of spiciness, I didn't think it tasted like it had been marinated at all. The water seems like a strange ingredient to me... seems a bit counterproductive. For a much tastier recipe, look online for Paula Deen's Gold Medal Sizzling Fajitas. Much better IMHO.

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Baby Back Ribs

Reviewed: Jun. 1, 2010

Holy moly, these were amazing! One of the reviews criticizes this recipe for being nothing more than a bottle of bbq sauce and a cooking method, but the key here IS the cooking method. I really don't like ribs, but since the rest of my family does, I figured I'd try to find a recipe that I would like. This one really made a believer out of me! I made one modification prior to cooking - I used the spice rub given in Cathy M.'s review... DELICIOUS. After removing the membranes, I just rubbed it into the meat really well, then I coated them liberally (without overkill) with Sweet Baby Ray's BBQ Sauce (YUM) and wrapped them one rack at a time in foil. I only had an hour to let them marinate, and they were still fabulous! Baked for 2 1/2 hours and then grilled a few minutes on each side at the end while also basting one last time in bbq sauce. Simply delicious and literally falling off the bone.

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Debdoozie's Blue Ribbon Chili

Reviewed: Feb. 13, 2010

This is such an easy and delicious chili recipe! I used ground turkey to make it a bit healthier, and you would have never known the difference. It turned out a bit thicker than I like my chili, so I used a full 3 c. of tomato sauce and doubled the salsa. It was still nice and thick, but didn't stick to my ribs! I used Pace Picante Medium, but since I doubled it, this made it a little too spicy. Next time, I'll use mild instead. Thanks for a great recipe!

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D's Famous Salsa

Reviewed: Feb. 4, 2010

Delicious! I made a few modifications, and it came out perfect. I used 1 can of stewed tomatoes, 1 can of Rotel Mexican Lime & Cilantro blend, and 1 vine ripe tomato. Then instead of green chiles, I used about a tablespoon of chopped jarred jalapeno peppers. I'm also certain more garlic and cilantro than the recipe calls for made into my salsa! Tastes just like my favorite Mexican restaurant!

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Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: Jan. 28, 2010

These were pretty good. After reading many of the reviews though, I decided to play with the sauce measurements a bit. Many people complained there was either too much lime juice and/or it was too spicy. SO, I used the following in the sauce: 1 tsp. lime zest, 2 tsp. lime juice, and 3 tsp. Chipotle Tabasco sauce. I thought this made the sauce delicious! I prepared the marinade exactly as the recipe calls for but thought it actually had too much lime juice, as well. Next time I will only use 1 tablespoon instead of two. I topped the tacos with shredded cabbage, monterey jack, and a little bit of salsa. Overall, a great recipe and worth a try!

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Garlic Penne Pasta

Reviewed: Jan. 28, 2010

This just didn't do much for me. The only change I made was that I used spaghetti instead of penne. It was just pretty bland. I think it would be fine in a small portion as a side dish, but I got sick of it fast as my main dish.

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1 user found this review helpful