Valerie Recipe Reviews (Pg. 1) - Allrecipes.com (10224966)

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Spicy Roasted Red Pepper and Feta Hummus

Reviewed: Jul. 16, 2009
This is the best hummus ever---actually I have never liked traditional hummus before. This version is very healthy/low-fat with no olive oil. I often use a fresh roasted red pepper instead of those in a jar. I first grill the red pepper and blacken the skin (you can also do that under the broiler) then peel off all the blackened skin and remove seed then throw the pepper in the food processor with the rest of the ingredients. UPDATE - Made this even better...delete the parsley and the salt and add a large clove of garlic and about a dozen kalamata olives (pitted of course!) and about a tbsp. of the brine that the olives come in! EVEN MORE FABULOUS and a good way to get healthy red peppers, beans and olives all in one dish!
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102 users found this review helpful

Corn Dip II

Reviewed: Aug. 30, 2008
This is WAY better than the "Corn Dip" or the "Spicy Corn Dip" recipes here due to the fact that this one adds fresh jalapeno instead of canned green chiles and then uses the lime juice and cumin and salt and cayenne to get more flavor! We tried it with and without and it is WAY better with those 4 ingredients, which are not in the other corn dip recipes. The only thing I changed is using EQUAL amounts of mayo and sour cream (2 cups each). I also one time had no lime or lemon juice so I substituted a WHOLE 2 OZ. BOTTLE of GREEN TABASCO (officially called McIlhenny Brand Green Pepper Sauce) and it was even better! The green sauce is not really spicy but adds the tang that you need for this to not be too bland. I think I may do that from now on as it seemed even better than with the lime juice. YUM YUM!
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42 users found this review helpful

Orange Chicken Stir Fry

Reviewed: Jun. 14, 2008
With a few additions this is awesome! I added some large-diced celery, a can of water chestnuts and some broccoli florets that I pre-steamed a bit.. THE SAUCE: definitely bland and too salty so I followed the recipe except left out the salt, doubled the brown sugar and then added 2 Tbsp. of honey, 1 Tbsp orange marmalade and 1/2 tsp (to taste) of red pepper flakes and 1 1/2 tsps finely minced fresh ginger. I also stirred 2 tsps. of cornstarch into the sauce BEFORE adding to the skillet INSTEAD of using the flour. THEN TO MAKE IT THE BEST----top with some chopped CASHEWS right before serving! This sauce came out awesome! You'll love it! Second time to make it I was in a hurry. Still added 1/4 cup orange marmalade and some grated ginger and some hot pepper flakes to the sauce but added no veggies just like in the recipe. I did serve over rice and sprinkle with peanuts.
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22 users found this review helpful

Slow Cooker Ham and Beans

Reviewed: Feb. 6, 2011
Made this without the brown sugar as others suggested it was too sweet. I also just love the flavor of the beans and the ham so the only thing I added was pepper....beans, ham, water, pepper. Then add a Tbsp of sugar to your boxed cornbread mix and that give you the sweet you need.
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13 users found this review helpful

Lucky New Year's Black-Eyed Pea Stew

Reviewed: Jan. 1, 2011
This was great! Made it Jan 1st along with Black Eyed Pea Gumbo (which was very bland) and this was really good. I used regular cabbage instead of Napa which was great and I am not a big cabbage eater. Used cubed ham and didn't have Cajun seasoning so I added some chili powder, onion and garlic powder, cayenne, salt, pepper, basil and oregano instead. I didn't serve over rice but that would be good! We loved the flavor. Oh...and I left out the Water Chestnuts. Didn't have them, but didn't think they would have gone well in this dish anyway.
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Ginger Dipping Sauce

Reviewed: May 9, 2008
This is the closest I have found to the Japanese Steakhouse type ginger sauce. Definitely don't use a "hot" onion or it will overpower your sauce. I only used 1 T. of soy plus probably an additional tsp. of fresh ginger. Also...very important...it definitely needed more sugar. I doubled the sugar then added a one tsp. of honey. It certainly is VERY close to what I was looking for!
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13 users found this review helpful

Brown Sugar Smokies

Reviewed: Jan. 6, 2012
OMG! My #1 top appetizer! I made these for Christmas 2011 when everyone was coming over (in addition to cheese dip, Costco Spinach/Artichoke dip and Trader Joe Jalapeno cheese) I used two packages of Little Smokies and two pkgs of all natural bacon. Cut each bacon strip in 3 pieces. Didn't really take that long to wrap. Did this the night before and put them all in a big plastic bag with a bunch of brown sugar and put all that in a bowl and refrigerated overnight. Cooked the next day with the whole contents of the plastic bag plus extra brown sugar. I did not have to turn them. They went fast!
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12 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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Easy Tilapia

Reviewed: Jan. 8, 2012
KCSTAR put 1/2 c flour 1/2 tsp salt + pepper in plastic bag and place fish in bag and shake to coat. Then cook in the skillet. Add 1/2 of a small onion minced finely to = abt. 1/4 cup. Also add 2 cloves fresh garlic, minced. Remove fish from pan. Put about 1 tsp. oil in skillet. Add minced onion and cook untiltranslucent, about 2 mins. Add tomato, garlic and capers. Add 3/4 cup dry white wine and stir to loosen brown bits from bottom of pa. Add lemon juice and boil until liquid is reduced by half. Reduce heat to low. Add 4 T. butter that has been cut into 4 pieces to pan. Swirl the butter pices in the wine mixture just until the auce is thickened slightly and the butter is incorporated. Do not let butter melt too quickly or the sauce will be oily. Spoon sauce over the fish and serve immediately.
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Cilantro-Lime Dressing

Reviewed: Jan. 30, 2011
FABULOUS! This is just like the J. Alexanders dressing they serve on their Thai Kai Grilled Chicken Salad! YUM! I substituted 3 Tbsp. Blue Agave instead of 1/3 cup honey and kept the 1/4 cup (on the full side of 1/4 cup) lime juice and 2 tsp. balsamic vinegar. I also cut the olive oil to 1/3 cup just to cut some calories. Did everything else just as written and it was awesome! Serve on a salad of romaine, head lettuce, green and red cabbage --- all chopped fine, red pepper finely chopped and grated carrots---green onion if you like. Throw on a few store-bought tortilla strips and some grilled chicken and you will have the best and healthiest salad ever!
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9 users found this review helpful

Lemon Lush

Reviewed: Aug. 30, 2010
The taste was excellent but it NEVER set up! I cut back on the milk to add juice of 2 lemons, which it needs BADLY as the Jello lemon pudding just doesn't cut it! But I think the citrus in the lemon juice breaks down the pudding. Next time I'm going to put the lemon juice in the cream cheese mix or use lemon extract. By the way why are all the pictures showing such a YELLOW filling for the pudding. Jello Lemon Instant Pudding is definitely not that color!
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7 users found this review helpful

Easy and Quick Cream Cheese Potatoes

Reviewed: Apr. 5, 2009
Just wanted to say I know several people have wanted to thin them, which is fine, but I never have. Yes, they are way thicker than normal mashed potatoes, but they are supposed to be thick and lumpy. That's why you just stir in the cream cheese and butter with a fork instead of a masher, to gently break up the potato but leave it somewhat chunky. To each his own...the cream cheese makes it regardless of the thickness
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7 users found this review helpful

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

Grilled Ham and Cheese With a Twist

Reviewed: Jan. 8, 2012
Make this with carmelized onions. Slice a large onion very thinly and put in a pan with some oil and a 1/4 tsp. of sugar. and a pinch of salt. Cover and cook about 10 minutes, stirring occasionally until lightly browned. For sauce mixx together 4 stp. spicy brown mustard, 3 tsp. horseradish and 2 tsp. honey. Spreadh this on the bread layer some ham, caramelized onions and swiss cheese on the bread and grill.
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Enchilada Casserole III

Reviewed: May 4, 2011
I used about 1 1/4 lbs ground beef, browned, added taco seasoning, 1/2 can diced tomatoes and about 3/4 cup Pace Picante sauce and 1 can refried beans and 1/2 of a very large onion put in late so it would stay somewhat crispy for the meat. I had 6 1/4" corn tortillas. I used 1 can Old El Paso Mild Enchilada Sauce. Used my deep white pyrex dish and 1 1/2 of the tortillas covered the bottom. I did 3 layers of the tortillas each dipped in sauce before I did the first layer of meat (so 4 1/2 tortillas covered the bottom, then I used 1/4 of the meat, then 1 cup cheese, then 4 1/2 more tortillas (making 3 layers of tortilla) 1/4 of the meat 1 more cup cheese. Then I just did 3 tortillas (making 2 layers of tortilla) and poured the rest of the can of sauce over and then another cup of cheese. Next time use a full can of refried beans and maybe a little more salsa?
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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

Hot Artichoke Dip

Reviewed: Jan. 9, 2012
Add a can of green chiles....see notes
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Italian Rigatoni Casserole

Reviewed: Jan. 8, 2012
Make this with 2 sweet and 2 hot Italian sausages that you cook and break up into small pieces. Use 1 lb. of rigatoini. Mix together the sausage, rigatoni, 2 cups marinara and add 2 medium size ripe tomatoes, diced plus about 1 tsp. of oregano and 1/2 tsp. hot red-pepper flakes plus 1/2 cup fresh basil leaves coarsely torn plus 12 oz. of mozzarella. Toss well and add extra mozzarella to the top and bake until cheese is melted about 20 minutes. KC*
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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

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