queenvalerie Recipe Reviews (Pg. 1) - Allrecipes.com (10423349)

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Lance's French Onion Soup

Reviewed: Apr. 17, 2009
Tried every French Onion Soup on this site and this is the best. I left out the wine and added 2 tsp beef boullion. Other than that I made this exactly ad written and was thrilled with the results. Thanks!
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64 users found this review helpful

Tourtiers (French Pork Pie)

Reviewed: Mar. 14, 2009
I halved the recipe to make 1 pie for the 2 of us. Only change I made was a minor one, I left the potatoes cubed and didn't mash them. We loved it. The whole kitchen smells heavenly!
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18 users found this review helpful

Fluffy Buttercream Frosting

Reviewed: Jul. 23, 2009
I'm not sure I would call this a buttercream at all considering the tiny amount of butter. It's quite sweet also, toothache sweet. And am I the only one here who has problems with uncooked egg whites? I did try it since I had access to local eggs, but I won't be trying it again. It's just not good enough to repeat.
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16 users found this review helpful

Kamikaze Burgers

Reviewed: Jun. 30, 2009
These are a great place to start, but they need help. I added Five Spice, Ginger and Teriyaki Sauce to the burgers and left off the cheese. Added wasabi to the mayo along with a little plum sauce. THEN they were great!
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16 users found this review helpful

Blueberry Walnut Salad

Reviewed: Jul. 5, 2009
Loved it! Toasted the walnuts and used a homemade raspberry vinaigrette, other than that I made it exactly as written. I will be making this frequently now! THANKS!
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14 users found this review helpful

Apple Dumplings with Rich Cinnamon Sauce

Reviewed: Mar. 6, 2009
Great recipe. Definitely use small apples though, wrapping them was a bit difficult. Not impossible, just difficult. I sliced mine in half horizontally instead of vertically which made them stand up nice and straight with no problem. Also gave me a nice well to put filling in without any fuss. I used pecans instead of walnuts, then toasted some peacans to add to my sauce - just because I like them.
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14 users found this review helpful

Baked Flan

Reviewed: May 23, 2009
So quick, so easy and SO GOOD!!! Just a few notes, I used evaporated milk instead of whole milk just because that's what I had on hand. Worked out just fine. Make the cream mixture first then set it aside to make the caramel, that way the carmel doesn't have enough time to set up hard before you pour the cream over it. I used a plain wire whisk to beat the cream mixture so it took some work but turned out perfect. I put a large loaf pan in the bain-marie and put it in the oven while it was preheating so the pan was nice and warm when I took it out to add the carmel and cream. Baked for and hour and a half. I read it over on the Mexico International page on this site that a woman there turns her flan out as soon as she can comfortably hand the pan so that's what I did. I removed the loaf pan from the bain-maire and let it cool for about 10 mins on a wire rack, ran a small knife around the edges and inverted onto a platter. Turned out perfect without a single drop of carmel left in the loaf pan, a creamy carmelized top on the flan and a beautiful little puddle of carmel all the way around the flan!
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13 users found this review helpful

That Addicting Salad

Reviewed: Jun. 14, 2009
This salad was ok, but not great. Made it twice now and I make the dressing the night before as directed but the first time the only taste I could discern was mayo. Second time I added a splash of apple cider vinegar and onion powder. Definitey helped, but I'm still not making this again.
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10 users found this review helpful

Famous Hot Fudge Topping

Reviewed: Apr. 28, 2009
This recipe is worth every single calorie! Yes it is rich and sweet, but you also don't have to use as much as other toppings to get extreme flavor. It took me back to sitting at the fountain counter at Sanders as a kid. Thanks so much!
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10 users found this review helpful

Southwestern Chicken Salad

Reviewed: Jul. 14, 2009
Good base to start from. I left out the water chestnuts and made a salad dressing of mashed avocado with ranch instead of the BBQ sauce. Drain the beans really well otherwise they will overpower the rest of the salad. Also reduced the amount of cheese by half. Instead of being the composed salad that this recipe suggests I mixed it all together and served it as an entree salad with the Sweet Corn Cake from this site.
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9 users found this review helpful

Fresh Peach Cobbler I

Reviewed: Jul. 2, 2009
Pretty good as written, even better after I made some changes. I used 1/4 cup white sugar, 1/4 cup light brown sugar and 1 tsp vanilla in the fillng. Changed sugar in topping to brown sugar and increased it to 1/4 cup, added 2 tsp vanilla, 1 tsp cinnamon, used unsalted butter in place of shortening and used heavy cream in place of milk. After all that - it was fantastic!
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9 users found this review helpful

Boston Cooler

Reviewed: Apr. 26, 2009
I loved these as a kid in Detroit at the fountain counter at SandersIce Cream stores and i STILL love them!
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9 users found this review helpful

Grilled Leftover Ham and Pineapple Sandwiches

Reviewed: May 14, 2009
Don't be fooled by how simple this sandwich is, it's fantastic! I used whipped cream cheese to keep from tearing up the bread but other than that I made them exactly as written. Served with the Topical Salad from this site which also has pineapple in it and it made for a wonderfully flavorful and light sandwich and salad dinner. Thanks!
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8 users found this review helpful

Maurice Salad

Reviewed: Apr. 28, 2009
This is EXACTLY the salad I remember from Hudson's Dining Room! I even made the little french hard rolls they used to serve with this and had a very nostalgic dinner! LOL
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8 users found this review helpful

Pro Ganache

Reviewed: Apr. 28, 2012
I've been using this recipe for years and am finally reviewing it. It's the best ganache recipe here! It pours very smoothly, it sets up perfectly and whips to a delectable consistency. I've used it to pour over a Gateaux au Chocolat, over a Boston Cream Pie, filling for Whoopie Pies and as a dip for fruit.
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7 users found this review helpful

Raspberry Almond Coffeecake

Reviewed: Jul. 12, 2009
I love this coffeecake! I use a small glass 1 qt casserole for this and it fits perfectly. Add 2 more tbls milk to the batter, otherwise it's a bit stiff.
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7 users found this review helpful

Rolled Buttercream Fondant

Reviewed: Jul. 8, 2009
Finally a fondant that doesn't taste like Play-Doh! Didn't have any problems kneading it since I was using my Kitchenaid. Makes up fast, takes color well, quite easy to work with. Be sure to use an ample dusting of confectioners sugar when you are rolling this out since it is a bit oilier than regular fondant, but that little concession is easy to do when you get a great looking cake as an end result.
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6 users found this review helpful

Peanut Chicken Salad

Reviewed: Mar. 28, 2009
Used sesame oil instead of vegetable oil and it made a fantastic difference. Took the dressing from plain to wonderful.
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6 users found this review helpful

Cannoli Pie

Reviewed: Mar. 28, 2009
Traditional cannolis are filled with a pastry cream and this is the wrong texture and flavor. The addition a high volume of chips and cherries and almonds created a pie with a lot of "stuff" in it and the filling tasted even more bland because of it. Freezing it made it hard as a rock but mere refrigeration made it runny. All in all, not something I will make again.
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6 users found this review helpful

Chestnut Stuffing

Reviewed: Dec. 9, 2011
This was fantastic! Probably the star of our Thanksgiving table. I did use a full 2 pounds of bread, but it wasn't just plain old bread - it was an artisan country white. I cubed and dried the bread overnight. Also, i added a full cup of chicken stock because it really was dry, plus dashes of rosemary, thyme, sage, extra salt and pepper on top of the poultry seasoning. I sort of wondered if the eggs were really necessary at that point, they just sort of settled on the bottom and cooked. They didn't distract, but i can't say they added anything either. Probably next time i won't use them since i added the stock. Still, even with all the changes, this is a wonderful recipe that will be making an appearance at our holiday table for many years to come! Thank you!
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5 users found this review helpful

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