Vanessa C Recipe Reviews (Pg. 1) - Allrecipes.com (10009510)

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Vanessa C

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Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Reviewed: Jun. 30, 2012
I had to add my own special twists to this recipe. I used 1 T bacon grease and 1 T olive oil. I had no shallots so I used 1/2 C of chopped sweet onion, 2 cloves of garlic, minced and 3" of a garlic scape, (the top flower bud of a garlic plant, courtesy of my CSA's, community supported agriculture shares). It should be 2 bunches of Swiss Chard, I didn't have 2 so I added 1 bunch of spinach at the very end. I used a large tomato, a full can of garbanzo beans, and a whole small lemon. I finished with sea salt to taste. Next time I might add a little goat cheese to the top to finish. Delicious !
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Chocolate Chip Pistachio Cookies

Reviewed: Mar. 25, 2012
I mixed everything together with these changes- I used 3/4 teaspoon vanilla bean paste and a couple of drops of pistachio extract. The extract I have says to use 1/4 of the amount called for in the recipe. I chopped a mix of pistachios, walnuts, and cashews, approx. 1/3 cup, and added it to the mix. Like others, I added 1 cup of mini chocolate chips. I used a #40 scoop and pressed the cookies with a glass and sparkling white sugar. Because I used a silpat sheet in the pan, I baked these for around 12 minutes. My yield was 3 1/2 - 4 dozen cookies.
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Pork Chops with Basil and Marsala

Reviewed: Mar. 10, 2014
I didn't have enough garlic salt, and substituted Lawry's low sodium season salt and I added 2 teaspoons black pepper. I browned the pork chops in an iron frying pan. I had fresh basil and sliced it thin. I added 1/2 pound of sliced Portobello mushrooms. I placed the iron cover on the pan instead of foil. I let the chops bake for 30 minutes poured the Marsala wine over it all, and bumped the oven temperature up to 450. I let the chops simmer for 10 minutes and removed the cover for 5-10 more minutes. The chops were done completely and were delicious.
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No Salt Vinaigrette

Reviewed: Mar. 15, 2013
I changed the recipe just a little. I used 1/2 Tablespoon of the Italian seasoning, (we're not big fans of it), and just a bit more lemon juice.(I used fresh lemon and used up all that I had squeezed). It's a nice simple dressing that I used over a cucumber and tomato salad.
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Stuffed Peppers My Way

Reviewed: Feb. 13, 2013
I was looking for something different to make with ground turkey. I sauted 2 garlic cloves with 1/4 large sweet onion 2-3 minutes. I added 1 lb. ground turkey and the spices and cooked until turkey was done. I added 1 large fresh tomato and one 14.5 oz. can of diced tomatoes in sauce. I had left over cooked jasmine rice and I added about 2 cups rice to the mixture and heated through. I had a bit more filling so I added a little more feta cheese, and roasted 3 large peppers. I probably could have roasted four peppers and would have had enough filling. This is a great base recipe for stuffed peppers, we loved it.
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Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Reviewed: Jun. 30, 2012
I had to add my own special twists to this recipe. I used 1 T bacon grease and 1 T olive oil. I had no shallots so I used 1/2 C of chopped sweet onion, 2 cloves of garlic, minced and 3" of a garlic scape, (the top flower bud of a garlic plant, courtesy of my CSA's, community supported agriculture shares). It should be 2 bunches of Swiss Chard, I didn't have 2 so I added 1 bunch of spinach at the very end. I used a large tomato, a full can of garbanzo beans, and a whole small lemon. I finished with sea salt to taste. Next time I might add a little goat cheese to the top to finish. Delicious !
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Movie Star Popcorn

Reviewed: Mar. 20, 2010
My mom taught me that you have to vent the popcorn a little. Just lift the lid every so often, or keep it cocked open just a tiny bit. I also empty the popcorn into a paper grocery bag and sprinkle a bit of salt and shake to distribute the salt evenly. pour out into a large bowl. Enjoy!
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Slow Cooker Fruit, Nuts, and Spice Oatmeal

Reviewed: Oct. 23, 2014
I also use steel cut oats, apple juice,and whole milk. I always use a hard apple,usually honey crisp,or a granny smith. I like to mix it up, sometimes I use either a chopped dried fruit mix,sometimes sold as a fruit cake mix,(fruit not candied fruit),or chopped dried cherries and apricots. I add the almonds at the start and the pecans at the end. I double the pumpkin spice mix and I add freshly grated nutmeg to taste, about 1/2 teaspoon to 1 teaspoon. I also add 1/2 cup dark brown sugar. I put it all into a buttered souffle dish which I place in my crock pot. I add about 1 1/2 cups water around the edge. and cook on low 6-8 hours. I top each bowl with more freshly grated nutmeg, a dash of cinnamon, a sprinkle of brown sugar, dried raisins or cranberries and a tablespoon or two of cream, half and half or milk.
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Creamy Chicken and Wild Rice Soup

Reviewed: Feb. 2, 2014
I used this recipe as a base for my tastes. I took 1 qt of home made chicken stock and 4 whole,skinless,chicken legs,(legs and thighs separated),put them in the crockpot on low,and let them simmer overnight. In the morning I drained the legs,reserving stock, let cool,and picked & chopped the meat. In the crockpot I threw a whole 6 oz.package of brown & wild mix,into the already hot reserved broth. In a stock pot, I sauteed in 2 TBS olive oil, 1 whole leek,tougher parts of green top removed, 1 cup each celery hearts and carrots,chopped, and 6 oz. mushrooms,diced small, until tender. I added to the stock pot 1 qt of homemade chicken broth and reserved broth/rice mixture,chicken meat, & I brought all to a boil and let simmer. I add an additional 1/2 C. wild rice mix & cook until tender. I wanted less calories so I used 6 TBS unsalted butter and 1/2 C.flour to make roux, and add 2 C. 1 percent milk. This makes 12 servings, and was a big hit at a church pot luck. (Approx. 286 calories).
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Spanish Cod

Reviewed: Jan. 20, 2014
I made this over the weekend. We eat quite a bit of cod and I love Spanish flavors. I used the mixed vegetables from the grocery store olive/salad bar. This has marinated artichokes, garlic, sun dried tomatoes and black pitted olives. I chopped those removing the harder bits of the artichokes. I increased that to about 1/2 cup. I drained and chopped 2 Tablespoons of capers and added sliced lemon stuffed green olives,(they were what I had on hand). Overall it was a little over a Cup of veggies. I also used sweet onion and increased it to 1/2 Cup. I didn't have any Cayenne pepper so I used Chipotle pepper instead. My husband who claimed to not be hungry ate 2 helpings. The next day I had about a half pound of sea scallops, lightly browned those, and added them to the leftover fish and sauce. Fantastic.
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Hearty Meatball Soup I

Reviewed: Jan. 6, 2014
I had a pound of ground turkey and was looking for a soup to make. I incorporated many of the previous suggestions. For the meatballs,I sauteed 1/2 cup of sweet onion with two large cloves of minced garlic in one teaspoon of olive oil in a non-stick pan until soft and let cool a couple of minutes. To the ground turkey I mixed in the egg a 1/2 teaspoon of salt and 1/4+ teaspoon of ground black pepper, and the cooled onion and garlic. I used the same pan and browned the meatballs.The meatballs are very soft so I used a small scoop to drop them into the pan. I made the original recipe and added a few extras. I don't like the saltiness of bouillon so I used two 32 oz beef broth containers and two cans of cream of mushroom soup. I chopped six carrots and four celery stalks including the heart. I used one whole sweet onion and briefly sauteed them all before I added the beef broth. To the pan that I fried the meatballs in I added 1/4 cup sherry and about half a cup of the beef broth and deglazed the pan and added it to the sauteed veggies. I then added the meatballs, the beef broth, and a couple of good dashes of Worcestershire sauce and let it simmer for a about an hour. I added the mushroom soup and 2 cups of frozen corn and let that simmer for another 30 minutes. I served the soup with cornbread croutons and a little chopped fresh scallion. I think that I will serve it over a little cooked rice next time. I like to cook the rice separately so it doesn't fall apart in the soup.
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