Recipes |

Articles |

More »

Advanced Search

Glossary Search

Collection Search

Email or User Name	Password (forgot?)

Remember me? Join for FREE!

My Allrecipes

Holiday Parties

Recipe Exchange

Allrecipes Home > Community > USA > Western USA > Pacific West > Washington > Maple Valley

community

Maple Valley, Washington

Home

Cooks

Reviews

Photos

Recipes

Find a Location:

Newest Reviews

Learn more

Potatoes Au Gratin with Fennel and Bacon

Reviewed: Apr. 9, 2009

Pretty darn good... I was intrigued and leery about fennel, basil and nutmeg together in an au gratin, but it works! The fennel provides an almost root-y flavor that immediately made me think that this would be an excellent fall time dish, but no matter what time of year, it's good. I used the bacon grease for part of the fat in the roux and cut back on the cheese some. Added a little more seasoning, sprinkling the layers with seasoned salt, onion powder and pepper. Also put chopped red onion in with the fennel. I still like my old stand-by au gratin the best, but this one will definately be made again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Cha Cha's White Chicken Chili

Reviewed: Apr. 4, 2009

I did it in the slow cooker with 1 can of white beans subbed out for a can of mixed pinto, kidney and black. Put 2 frozen chicken breasts in, came back after 4 hours on low and cubed them and then returned the chicken to the crock and cranked it up to high for another hour or so. Also added about 1 cup of frozen corn for the last hour. It came out really good, but I would call it more of a soup than a chili. Maybe because I used an organic cream of chicken soup which is a little thinner than the icky red label kind. I ended up thickening it some with a roux and it resembled a white chili more after that. Good flavor as written, but I added a little seasoned salt and also a ts chili powder (it's not chili without chili powder!). I used fresh jalapenos rather than canned. Served it with a dallop of sour cream, fresh chopped parsley and we crunched up tortilla chips on top. I've been sick, and this stuff with a whole lot of tabasco is the only reason why I can actually breathe right now!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Balsamic-Glazed Salmon Fillets

Reviewed: Mar. 31, 2009

I didn't love it, though my hubby did. Followed the recipe exact. It didn't wow me, and the sauce seemed too strong for the fish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Tzatziki Sauce I

Reviewed: Mar. 26, 2009

This came together really easily and was very good. I used Greek yogurt and after making it I tasted it and thought it was good, but missing something. I added onion powder and more fresh lemon juice and that did the trick... Perfect with AR's Sean's Falafels. I like that this doesn't have cucumbers in it because it will keep better that way and you can always add them into it if you want, but I didn't. Super good, easy and inexpensive. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Sean's Falafel and Cucumber Sauce

Reviewed: Mar. 26, 2009

This is a GREAT recipe for falafel! I followed the recipe to a T and it came out delicious! I think I made my patties a little too big though cause I only ended up with 6 and they fell apart a little while frying, but it didn't affect the flavor. Next time I'll make them a little smaller. I served them in pita halves with lettuce, cucumber and tomato slices, feta and tzatziki. Due to some of the not so great reviews of the 'cucumber sauce' I skipped it and made AR's Tzatziki Sauce I which went perfectly. I've been trying to make at least 3 meat-less meals a week lately and this one's definately going to be a regular! Cheap, easy and delicious, what more could you want?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Eggplant Parmesan II

Reviewed: Mar. 25, 2009

I'd never made eggplant parm before and wasn't sure what to expect, but this came out great! I took other reviewers advice and sea salted the slices and 'sweated' them for 20 m (they really do sweat!) then rinsed, dried and proceeded witht the recipe. I baked the breaded slices on a broiler pan so it would crisp up more evenly and I wouldn't have to flip them, baked 20m, and I'm no eggplant expert, but I feel like 10 wouldn't be long enough. I used a romano/parm blend, thinly sliced mozzarella and leftover home-made red sauce. I have to say though, using a low quality sauce could easily ruin this dish, so make your own or buy a good one. I've been trying to make more meat-less meals lately and this makes me not even miss the meat! Healthy and hearty. I'm going to make this and AR's World Best Lasagna for a big Italian family dinner this weekend. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Sour Cream Frosting

Reviewed: Mar. 21, 2009

This is super easy and really good! The only reson I gave it 4 instead of 5 is that it's really more of an ICING than a FROSTING. That's what I wanted, so it worked out fine for me, but if I'd made this with the intention of 'frosting' a cake, I don't think it'd work at all. I put it on cinnamon rolls (Clone Of A Cinnabon...mmmm...) and it was absolutely perfect. Would be good for a bundt type cake or to drizzle over a coffee cake, but NOT a substitute for buttercream, etc. Has a nice tangy tartness to it that balances well with the sweetness. Very similar to a cream cheese icing. I made 1/2 batch and it was almost too much to put on 7 good sized cinnamon buns. Made it the night before, refrigerated, and then set it on top of the warm oven while they baked to soften it up. A really. really good ICING!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Creamy Rice Pudding

Reviewed: Mar. 19, 2009

This is awesome! I just realized I forgot to put the butter in, but it didn't matter... still so good. I used 1-1/2 cup cooked day old rice. The only changes I made were to put the raisins in the 1st cooking to make them soft and plump (used regular, brown raisins). Also added about 1" vanilla bean, split & scraped in, and put the pod in the mix for the entire cooking time and then fished out the pod at the end (and skipped the vanilla extract). Also added a dash of cinnamon. This was so good warm and I think it'll be even better tomorrow cold with sliced banana for breakfast! On that note, in the past when I've made rice pudding with other recipes and then tried to reheat it in the microwave later it became a nasty consistency, I think the egg cooks in there and makes it weird, so just eat leftovers cold!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Fruit Dip II

Reviewed: Mar. 18, 2009

I think this stuff is so good, but whenever I make it people barely touch it... I don't get it...? Maybe instead of putting it out as an appetizer I should use it for a light dessert instead? I think it's so yummy as written, but last time I sprinkled in some cinnamon and I think it was better that way. Might also be good mixed into an ambrosia type salad.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Clone of a Cinnabon

Reviewed: Mar. 14, 2009

No bread machine, SO... 1 packet of instant yeast into warm milk for 10m. Added sugar, then melted butter, eggs, salt, mixed well, then added ap flour and kneaded by hand 5m. Lg ceramic bowl, coated the inside w/melted butter. Put the dough ball in there- turned it once so it was nice and greazy :) Covered w/a damp towel and set on top of warm oven. 1 hr later it was puffy, punched it down, let sit 10m, then cut dough ball in 1/2 and rolled out w/floured rolling pin on a floured cookie sheet- made it evenly shaped SO EASY! Buttered & sprinkled w/half of cinn/sug and 2/3c chopped pecans. Rolled and sliced, then repeated the process with the other 1/2. Ended up w/21 buns. Put 7/ea in 3 pans. Refrigerated one for next a.m. Froze the other 2 pans. Put frige ones in cold oven and they rose while it preheated, 15m later turned upside down on plate and iced. SO...FLIPPIN...GOOD... ******UPDATE: 1 week later, they froze well! Last night I left them frozen on counter a few hrs to defrost, they rose a tiny bit, then in frige overnight, put in cold oven, they puffed right up while it preheated. Oh, I didn't have cream cheese this time around so used the AR Sour Cream Frosting recipe (more of an icing really) and it was phenomenal with these- a little tangy-er than the cream cheese one- Not as Cinnabon-y, but still YUMMY!***2 WKS frozen, not so good :(

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chocolate Cavity Maker Cake

Reviewed: Mar. 10, 2009

I am not a cake lover at all but this was by far the best, most moist, delicious cake I have ever tasted. I had it with Kahlua (1 cup) and mini chocolate chips (1 cup) and it was to die for. I am going to try different recommended flavors by others next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Beef Tenderloin With Roasted Shallots

Reviewed: Mar. 9, 2009

DO believe the hype and DO try this recipe! Like the description says, this is something you can serve to guests and they will be impressed. It tastes like somthing that would be served in an upscale (read: expensive) restaurant. The thyme adds just the right amount of savory flavor to the meat to balance out the sweet, tangy shallot sauce- really just a PERFECT combination of flavors. I did have a few issues with it though, but it was probably me... My sauce came out quite salty, maybe because I used beef Better Than Bouillon + h20 for the broth part. Next time, I'll make it with less or use a low-sodium base. Also, I only ended up with about 2 drops of pan drippings (?), so I just added about 3/4C h2o in place of it, which was just fine since there was so much flavor in the reduction already. My only real complaint is how many dishes it uses to prepare! I tried to streamline and re-use them where I could, but by the end of it all, I still had a full sink (to match my full belly!). Make sure to take note of the time required for this as well- NOT something to make on a work/school night, but made an incredible Sunday dinner.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Amish Macaroni Salad

Reviewed: Mar. 7, 2009

Look no further, this truly is the best macaroni salad! I've made this many times and just decided to change my old review- The 1st time I made it I thought it was too saucy, so then I'd make it w/ half the sauce, but I've since decided I think it's better as written- it really soaks it up over time. Because of this it's best the next day, I think. You can easily adjust, add or omit ingredients to suit your taste, but as written it's a perfect 'classic' macaroni salad... I like to use reduced fat mayo, add 1ts/ea. dry mustard and dry dill, and 1/2ts celery salt instead of seed, cut the sugar to 1/2 cup and use sweet relish, sometimes sub 2 finely chopped fresh jalapenos for red pepper. This is waaay better than the store bought deli kind and is a quick, simple, cheap side dish. Keeps well in the frige for a couple days, so make the full amount...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Bananas Foster II

Reviewed: Mar. 7, 2009

SO good and SO quick and easy!!! I subbed 1TB frangelico for part of the rum (used Cap. Morgan's) and it was awesome. Instead of adding nuts and using vanilla ice cream I did butter pecan ice cream and spooned some of the warm sauce over it all. It made too much sauce to serve it all, but you really need that much to cook them in, so I saved it to reheat and have over ice cream at a later date. Will definately make this again and often.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Firecracker Grilled Alaska Salmon

Reviewed: Mar. 4, 2009

This was a really good recipe, but it uses an awful lot of oil. I followed it exactly except omitted the salt cause soy sauce is salty enough, even the low-sodium kind. Will definately make again, but probably with less peanut oil... maybe sub OJ for 1/2 of it next time, but that might throw off the yummy balance of the marinade as written...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Quick and Easy Alfredo Sauce

Reviewed: Feb. 28, 2009

I followed the recipe exactly and it came out much to0 watery. I let it sit and it still didn't thicken. Also, there wasn't enough flavor... I would next time use less milk, more cheese. Good start for a quick alfredo, but needs some adjusting.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Quick and Easy Pizza Crust

Reviewed: Feb. 28, 2009

This was good and SO EASY! But I must've written it down wrong cause I wrote 1TB (not 1TS) of sugar, but it came out great anyway. I used 1/2 brown and 1/2 white sugar with instant yeast and warm water in a bowl til foamy (about 10 mins) added the salt, evoo and ap flour and kneaded by hand maybe 2 mins. We used 2/3 of the dough for 2 personal hawaiian pizzas, topped raw dough and baked apx 17m. The middle was a little soft, but still quite good. Refrigerated the remaining 1/3 dough in a ziploc overnight (kept just fine) and used for a breakfast pizza, this time pre-baked dough 10m and it was perfect. Topped with hollandaise, lightly sauteed onion, red pepper, mushrooms, then scrambled eggs, canadian bacon and cheddar and baked add'l 15m. Sooo good! One thing though, press or roll it really thin, as thin as you can without making holes, or it'd be too bready once baked cause it did rise up a bit in the oven. And definately pre-bake the crust 10m before topping. I actually think this is better than the more time consuming recipe on this site with like 1000+ good reviews!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Saltine Toffee Cookies

Reviewed: Feb. 27, 2009

OMG, this is THE BEST!!! Although it's super simple, the timing of it is actually rather precarious... Glad I read a few reviews cause instructions are rather vague for a recipe where one minute off can totally ruin the whole thing. One sleeve of crackers is just the right amount. Definately start a timer for EXACTLY 3 mins from the time it STARTS to fully boil and DO NOT STIR WHILE BOILING (ok to stir a little bit before boiling begins to mix up sugar & melted butter). Also, once in the oven, I'd say 4-5 mins cause I did nearly 6 and my edges were burned. I wanted to use milk chocolate chips, but in a ding-dong moment accidentally bought 62% cacao chunks. Mixed 1-1/4C with about 3/4C milk chips I already had and it came out super good... Really, any chocolate will do, depending on your preference. The chocolate melted and spread very easily and right after that I put the whole pan in the frige and broke it all up about an hour later (it was set after 30mins). I didn't have any problem getting it off the cookie sheet (with all that butter in there!)- most of it acutally came up in one solid piece which I broke up into about 1/2 cracker sized pieces, put in a gallon ziploc and stored in the frige. These are pretty rich, and that's coming from someone with a major sweet tooth... I might sprinkle a little sea salt on top of a few next time... I love salty/sweet... :)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Slow Cooker Cranberry Roast

Reviewed: Feb. 24, 2009

Flavor: I give this 4*s, ease of preparation: I give 5*s, so since I can't rate 4-1/2*s I'm giving it a 5. I put the meat in (frozen solid) over the dry soup mix and spread the cranberry sauce over as directed. I set it on med-hi for about an hour to defrost the meat some, then brought it down to low as directed. I flipped the meat a few times and towards the end sliced it because it seemed to be cooking unevenly since it's not completely covered in liquid. For the last hour I added about 1TS cornstarch/1TB h20 to thicken the gravy and this worked well. Butter/flour, as written, may have tased better, but to me didn't seem worth the extra cals/fat. The only thing I think I'll do differently next time, and there will be a next time, is to defrost or use an unfrozen cut of meat, and season the meat first, maybe let it sit in the frige overnight with worcestershire, onion and garlic powder, salt & pepper, then proceed with the recipe as written. This isn't something I'd serve to company, but for a busy day it was perfect and the BF absolutely devoured it. Served with mashed potatoes and broccoli as suggested. Some said they prefered rice, which may be good, but I thought mashed potatoes were the perfect side with the gravy. Started it at noon and by 6 it was done- Super simple, hearty meal, good way to use up old pantry items leftover from the holidays!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Roquefort Pear Salad

Reviewed: Feb. 21, 2009

Super good!!! Doubled it to serve 10 adults and 3 small children and it was just the right amount. I used gorgonzola for a more mild blue cheese flavor and did 2 pears since mine were rather large and cut them into matchsticks (julienne style). Doubled all the dressing ingredients except for the oil and when I first tasted the dressing alone, I thought, 'what's all the fuss about? it's just ok' but once you put everything together and the avocados kinda melt into it, it's soooo good! I cheated on the pecans and bought the pecan pie flavored ones cause I was pressed for time, but will try to make them myself next time for sure.I used red onion chopped really small... not the biggest green onion fan. Also added some french fried onions (still leftover from T'giving-trying to use them up!). This salad was a big hit and will definately make again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Displaying 41-60 (of 100) reviews

Page: « PREV 1 | 2 | 3 | 4 | 5 NEXT »

My Recipe Box (0)

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISE WITH US

ADVERTISEMENT

Most Popular Blogs

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List

Top Searches

Select Your Version: United States | Canada | United Kingdom & Ireland | Australia & New Zealand | Germany | France | China | Japan | Quebec | SE Asia | Netherlands

What's this?

ALL RIGHTS RESERVED Copyright 2009 Allrecipes.com