Valerie Recipe Reviews (Pg. 2) - Allrecipes.com (10224966)

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Valerie

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Banana Sour Cream Bread

Reviewed: Aug. 30, 2012
Made this 8/26/12 - made half the recipe and used 2 regular size bread pans. Excellent but not enough banana flavor and I used 3 bananas. Next time use 4 bananas for 1/2 the recipe. Definitely dust the pan with sugar and definitely add the brown sugar/flour/butter topping. Excellent!
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2 users found this review helpful

Cheese Mexican Corn Spoon Bread

Reviewed: Aug. 26, 2012
Made as directed except only had 5 oz. ground beef so added 5 oz. of hot Italian sausage and cooked that with some chopped onion and red pepper. Also added about half of a chopped fresh jalapeno since we like things hot, in addition to the chopped green chiles from the can. Would have liked it layered better---in other words mix everything but the meat, pour 1/2 into the pan, then all the meat, then the other half of the cornbread mixture. Also would have liked more jalapeno.
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5 users found this review helpful

Cheesy Zucchini Casserole I

Reviewed: Aug. 3, 2012
This was AWESOME and EASY! Didn't take more than 10 minutes to prep and then you can relax while it bakes! I made it pretty much to the recipe but added 1 extra slice of bread, 1 extra TBSP of butter and 1 extra egg
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3 users found this review helpful

Spicy Coconut and Lime Grilled Shrimp

Reviewed: Jul. 29, 2012
Made exactly as it but can only give one star! The soy sauce totally overpowered everything and the shrimp simply tasted overly salty and soy-ish! I will try this again with about 25% of the soy that it calls for and may add some brown sugar, maybe 50% more lime juice and garlic and will leave in some seeds from the jalapenos to bring some heat!
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2 users found this review helpful

Seven Layer Taco Dip

Reviewed: Jul. 28, 2012
I agree with other reviewers about leaving out the lettuce and green pepper but I always have made this using regular refried beans WITHOUT the taco spice and also using sour cream WITHOUT the cream cheese which is MUCH better. REASON: The cream cheese absolutely covers up all flavor from the beans, the cheese, the sauce and the sour cream! UGH! It is so heavy and bland and just coats everything with ZERO taste! :( Why ruin all the spicy flavors! Then you don't need to add the fake taste you get with the taco spice. Leave out the cream cheese and it's a winner!
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11 users found this review helpful

Sloppy Joes II

Reviewed: Jul. 18, 2012
Just a little too tangy..use 3/4 tsp of mustard next time and just a tad too sweet....maybe 2 1/2 tsp. brown sugar. Otherwise great!
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2 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jul. 1, 2012
This recipe was truly awesome. I didn't have the onion soup mix so I threw in some dried minced onion, and some Lawry's seasoning salt and it was great!
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1 user found this review helpful

Tomato Zucchini Casserole

Reviewed: Apr. 1, 2012
Made 4/1/12 - Used all mozzarella and forgot to put in the garlic. Used panko bread crumbs - 50/50 Italian / Plain. Excellent!
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2 users found this review helpful

Clark's Quiche

Reviewed: Mar. 3, 2012
Made this exactly as written but with a little extra bacon. It was very good --- I wouldn't say unbelievable though. And for the amount of prep time I'm not sure it was worth it. There are a lot of good quiches that you can make in 1/4 of the time.
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1 user found this review helpful

Garlic-Lemon Double Stuffed Chicken

Reviewed: Feb. 12, 2012
My husband liked it. I thought it was way too cheesy. I would have liked it if the cheese stufing was left out all together. Feb 2012
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1 user found this review helpful

Kung Pao Chicken

Reviewed: Jan. 24, 2012
Very good but a little too hot. Use less chile paste. Doubled the sauce.
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1 user found this review helpful

Baked Shrimp with Feta and Tomato

Reviewed: Jan. 24, 2012
Absolutely delicious and I am P-I-C-K-Y. Not a picky eater so much but more like a food snob - I do not like a lot of processed food, casseroles, etc. I like fresh, easy and delicious. This is awesome and I followed the recipe to a T! Very easy and quick to make if you use bagged, peeled and deveined shrimp. I also served over orzo pasta and it was P-E-R-F-E-C-T! For the people who said it was runny or had too much sauce...yes it was runny but we felt all that good thin sauce was just excellent with the orzo. Served in a bowl, but don't throw that away - it is what makes it! I also think you could use vodka if you didn't have vermouth.
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3 users found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Jan. 23, 2012
I made this Jan 2012 exactly as written except I substituted 4 oz. sharp cheddar and 4 oz. American cheese for the 8 oz. American cheese. I also didn't have mustard powder so I put in a couple tsp. yellow mustard. Like another review said it was really soupy but then the macaroni soaked up all the soup and it came out of the oven NOT soupy at all and the kind of dried up after refrigerating and re-heating. I would make again b/c it was good but would also like to try some other recipes on this site to see if there was one that I would rate 5 stars!
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Delicious Ham and Potato Soup

Reviewed: Jan. 23, 2012
I reduced this recipe to make 6 servings which still would not fit in my small LeCreuset. Used almost 2 cans of chicken broth instead of the water and bouillion. Added carrots. Also put in about 25% more potatoes. Used cornstarch instead of flour to make it gluten free. Made this on 1/26/12
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Pork and Shrimp Pancit

Reviewed: Jan. 17, 2012
Didn't have oyster sauce so just added lots of soy sauce. Also added some shredded cabbage and grated carrots and I used green cabbage instead of bok choy. Also had no chicken so did all shrimp. My husband stirred some peanut butter into his bowl and added some peanuts on the top. Excellent recipe! Thanks!
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1 user found this review helpful

Crab-Artichoke Pizza

Reviewed: Jan. 9, 2012
KC* Crab Artichoke Appetizer Pizza 1 12" thin prepared pizza crust 14 oz. can water packed artichoke hearts 4 oz. lump or backfin crabmeat 2/3 cup grated parmesan 2/3 cup light mayo 1 tsp minced garlic 1/4 tsp salt 1/8 tsp pepper 1/4 cup pitted and sliced kalamata olives, drained well 1/4 cup finely chopped fresh red bell pepper Prepare crust according to pkg directions. Put crust in oven and crisp until golden brown. Meanwhile combine artichokes, crab, parmesan, mayo, garlic, salt and pepper. Spread mixture to edges of crust. Top with olives. Bake 12-15 minutes until top is slightly browned and bubbling. Remove from oven and top with red bell pepper. Cut in small squares and serve warm with sauce of choice. It recommends remoulade sauce. 8 servings.
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Berries and Cream

Reviewed: Jan. 9, 2012
Or use 3/4 lb. fresh ricotta 1/4 cup heavy cream and 1 tsp. vanilla and whip about 1.5 mins. Spread on a platter and top with the fruit. Drizzle with honey and a sprinkle of freshly ground black pepper and garnish with mint.
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Smoked Salmon Frittata

Reviewed: Jan. 9, 2012
kc* 6 lg. eggs 2 Tbsp. milk 1 Tbsp chopped fresh dill 1 tsp. kosher salt Freshly ground black pepper 2 Tbsp. chopped chives 2 oz. cream cheese, softened 2 oz. smoked salmon, chopped 2 tsp. olive oil Preheat oven to 375. Whisk the eggs, milk, dill salt, pepper and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold cream cheese and salmon into the egg mixture. Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is et, butnow brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover and set aside for 5 minutes. Invert the frittata onto a large plat. Cut into wedges and serve warm or at room temperature.
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4 users found this review helpful

Hot Artichoke Dip

Reviewed: Jan. 9, 2012
Add a can of green chiles....see notes
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Penne Pasta with Spinach and Bacon

Reviewed: Jan. 9, 2012
KC* uses 8 oz. penne, 4 slices bacon, 10 oz. pkd frozen chopped spinach, 1 cup finely chopped onion, 3/4 cup dry white wine and 1 10 oz. container light Alfredo sauce. Cook bacon, then onion in bacon drippings Add wine and stir to partly evaporate the wine. Add drained spinach and alfredo to skillet. Add pasta and bacon and mix. Parmesan would be good on this
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6 users found this review helpful

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