vixenvillain Recipe Reviews (Pg. 1) - Allrecipes.com (10253690)

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Chicken Tinola

Reviewed: Mar. 28, 2011
This is a great recipe. I use three chayote squashes and usually a box + a can of chicken broth (or sometimes I use 3 cans instead). I haven't used spinach before but baby bok choy or regular bok choy both make this delicious. I use a bit extra on the ginger and 1 large onion to make sure it's fragrant. No need for salt if you're using regular chicken broth. Easy, quick and wholesome! I love cooking from whole foods.
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90 users found this review helpful

Chicken Sotanghon

Reviewed: Mar. 29, 2011
Great recipe. A bit time consuming because of making the shredded chicken but so delicious I've made it a few times now (and I'm very picky about recipes when they take over 45 minutes to make). Achiote powder was hard to find. You might look for it under Annatto seed instead if you can't find it (it's a bright red powder). This flavor is what really makes this dish, in my opinion.
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27 users found this review helpful

A-1 Chicken Soup

Reviewed: Jun. 18, 2011
4 stars for ease, but I would be sure to add extra seasoning. It was a little bland. I used chicken broth instead of bouillon, and I also sauteed the garlic with the chicken. I added in the noodles (used flat egg noodles) after they had already been cooked al dente so that they wouldn't soak up the broth as much.
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6 users found this review helpful

Drunken Collard Greens

Reviewed: Jun. 7, 2011
This was a great recipe even though I ended up not having all the ingredients. I'm guessing cooked to the T it would be 5 stars. I had to forego the smoked pork chop (went bad in my fridge) and the onion (ran out!) so I ended up using a little extra bacon, cooking the greens w/the bacon grease, beer and chicken broth. IMO the beer really made the dish unique and flavorful. I also used cayenne pepper (probably more than 1/2 tsp) and added Lawry's seasoned salt as well. I can't wait to try it with the pork chop and onions!
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6 users found this review helpful

Maple Teriyaki Salmon Barbeque

Reviewed: Mar. 29, 2011
Delicious. I used green onions and included it in the marinade and also marinated for longer than 3 hours. Extra garlic (I tend to do this anyways) gives more flavor. The maple syrup I think is what makes this recipe really special. I used 100 percent pure maple syrup and it wasn't overpowering or too sweet. I'll be making this again soon!
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6 users found this review helpful

Pork Butt Roast with Vegetables

Reviewed: Apr. 13, 2011
Fantastic recipe because it's easy, tasty, and comes out nice enough to show off. This was my first time making a pork roast. I did a 3 lb, no bone roast. I thought I put too much seasoning but in hindsight MORE seasoning is better as other reviewers have mentioned. Keep using the thermometer so it doesn't get overcooked - mine cooked in substantially less than 3 hours at 350 degrees.
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5 users found this review helpful

Roasted Sweet Potatoes & Onions

Reviewed: Nov. 26, 2011
Excellent recipe. Cut the thyme back by about 10 percent. We made this twice, once with about 14 sweet potatoes and once with half of that. I like to mix the thyme and pepper with the olive oil before hand and let it sit. I also substituted orange juice but will try amaretto next time to see if it carmelizes better, or at least freshly squeezed orange juice. Orange juice from a carton tends to be so watery, esp. compared to the liqueur called for in the recipe. In large batches, it is hard to get it to carmelize because the potatoes are bunched up a bit, but they still turn out flavorful and soft. I also omitted the almonds.
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4 users found this review helpful

Chicken with Red Grapes And Mushrooms

Reviewed: Nov. 1, 2011
This was easy to make, flavorful and fun. I used 1/2 syrah I had leftover and 1/2 white cooking wine - I was planning on using all syrah until the last minute when I started getting worried about the color (the color with 1/2 red wine was fine in my opinion and next time I'll either stick to all white wine or all red wine). I substituted Italian seasoning instead of thyme only because I didn't have any thyme, but I used one teaspoon instead of the tablespoon it called for. Used two chicken breasts but cooked the full amount of the sauce because we like our food with plenty of sauce leftover. I also used the entire container of mushrooms (at least 2 cups). The rest of the instructions I followed closely. I would note that it takes longer than 3 minutes for the cream to reduce and thicken. My husband also loved it, saying it tasted "restaurant quality." I served it over linguine.
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3 users found this review helpful

Marinade for Chicken

Reviewed: Jun. 7, 2011
This is my go-to marinade. I used olive oil (garlic infused and regular extra virgin olive oil both work well) and instead of parsley, cilantro (only bc I didnt have parsley on hand). It's a great marinade. The lemon juice also really enhances the cilantro. I then bake the chicken (no grill) and it's always a hit.
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3 users found this review helpful

Marinated Baked Pork Chops

Reviewed: Mar. 28, 2011
Delicious! I didn't have worcester or teriyaki so had to make do with extra soy. Added honey too w/the brown sugar. I generally don't like ketchup in my sauces or dishes but this time it was delicious. I also made extra marinade and I cooked only 3 pork chops, not six.
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3 users found this review helpful

Seared Ahi Tuna Steaks

Reviewed: Aug. 5, 2010
Perfect! i just keep it on low for a well done tuna steak.
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3 users found this review helpful

Awesome Broccoli-Cheese Casserole

Reviewed: Dec. 19, 2011
Delicious recipe! Easy to make and tasty.
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2 users found this review helpful

Broccoli Cheese Soup

Reviewed: Nov. 17, 2011
This is a very forgiving recipe and it tastes delicious. You can substitute with whatever you have on hand, it seems, and it will still turn out fine. I used a little more onion than it called for and fresh broccoli. Next time I'll be sure to chop the broccoli finer instead of just using the prewashed florets straight from the bag I also used shredded cheese (Mexican 4 cheese) instead of cheese food/Velveeta. Next time I'll use cheddar just to give a little bit more color to the soup, as kids say, "cheese is supposed to be yellow!" I also used heavy whipping cream (had to clean out my fridge). As suggested by other reviewers, I substituted the last cup of water with chicken broth for mixing with the cornstarch.
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2 users found this review helpful

Mozechilli Casserole

Reviewed: Nov. 9, 2011
4 stars for ease of prep and cook time! One of those recipes that doesn't take that long, as you can brown the beef and shred the cheese as you're waiting for the pasta to boil. I didn't have rotini so I used penne. I would recommend chopping onions and fresh garlic to cook with the beef, as it was a little on the bland side, but I like my foods to be really bursting with flavor. However, my test subjects (husband and friend) both loved it as it was. It also comes out looking good, like restaurant quality. It took a little longer than 25 minutes for baking but I just waited until the cheese was golden brown on the top layer. I also used a smaller casserole dish and had leftover pasta and beef for the next day as I didn't reduce the recipe amount.
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2 users found this review helpful

Parsley Spinach Chicken Stew

Reviewed: Oct. 26, 2011
This was a great, fast, easy and healthy recipe. I too substituted cayenne for turmeric (because I didn't have any). I used 2 chicken breasts but 1 whole potato and 2 teaspoons of tomato paste. Next time I will use more spinach and parsley since they do wilt a lot during the cooking process, and I may try adding carrots or celery. Lemon juice was to taste and added right before serving. I cooked for the entire two hours.
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2 users found this review helpful

Tomato Spinach and Basil Soup

Reviewed: Jun. 18, 2011
Sorry, didn't like this at all.
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2 users found this review helpful

Broiled Scallops

Reviewed: Aug. 5, 2010
Yum! I used frozen Canadian scallops and they tasted fine. I love how simple it is to make. We upped the butter amount though.
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2 users found this review helpful

Black Bean, Corn, and Tomato Salad with Feta Cheese

Reviewed: Aug. 5, 2010
I skipped the jicama and black beans (only because I didn't buy any), upped the corn & tomato amounts and it was awesome still. The dressing is superb. Love the hint of dijon, which I was skeptical about at first. I serve it both with and without the feta cheese too.
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2 users found this review helpful

Beef and Barley Soup III

Reviewed: Feb. 7, 2013
Didn't have any potatoes but it was still good. i agree that the barley should be cut down - I used 2/3 cup and found it too thick. Also, I ended up adding water to thin out the soup. But ease of cooking, flavor - can't be beat.
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1 user found this review helpful

Bulgogi Burgers

Reviewed: Feb. 5, 2013
Amazing recipe. I served it with rice and my 1-year-old actually loved it. I loved it too. I didn't even have the sesame seeds or roast the garlic and it was still delicious. Also, I couldn't find the white sugar so I used brown sugar instead. I halved the recipe since I only bought one pound of ground beef (85/15) but kept the amount of green onions the same. Delicious.
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1 user found this review helpful

Displaying results 1-20 (of 21) reviews
 
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