vwbug7 Recipe Reviews (Pg. 1) - Allrecipes.com (10989461)

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Kalua Pig in a Slow Cooker

Reviewed: Feb. 29, 2008
Wow, was this good! I took the advice of a few other reviewers and used the fast cook method, 6 hours on high, and it turned out as tender as when I have made pork roasts on low for 8-12 hours. The meat was falling right off the bone. Not sure that cooking this on low for 16-20 hours is really necessary, unless it imparts more smokiness to the meat? I added 1/4 cup of hot water, and about an extra tsp of liquid hickory smoke to the broth halfway during cooking, just to make sure there was enough moisture and smokey flavor. It was absolutely perfect. I will be making this the next time we tailgate or attend a pot luck. I served it on rolls, with coleslaw on top. Just delicious, and so easy to make. Five stars indeed!!
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Souvlaki

Reviewed: Jul. 11, 2008
I find this dish is better when you omit the soy sauce. Maybe becauce soy sauce is not a traditional ingredient (that I know of) in a souvlaki, so I am not used to the soy flavor. I substitute the soy for white wine (not a cooking wine), and add a little kosher salt and freshly ground black pepper to taste. Don't leave out the oregano, it's a vital ingredient in souvlaki, and really gives it a lot of flavor! And be sure to marinate...the longer you do, the more tender the meat. This recipe also works well with chicken, lamb, and beef.
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Baked Slow Cooker Chicken

Reviewed: Sep. 25, 2008
I am making this today, for the about the 6th time. It is such an easy recipe, and the result is a tasty, moist chicken. I vary the seasonings, from just salt, pepper and paprika. I add garlic powder and italian seasoning or sometimes cajun seasoning. I don't use the foil, I just slice up some onions and place the chicken on top...I like the flavor that the onions and the resulting broth give to the chicken. I don't mind that the underside is not crisp, since I use the extra thigh/leg meat for soup or casseroles. I have cooked this on low for 7 hours, and on high for 4, with basically the same result, but I find the low temperature imparts a bit more flavor, maybe because the seasonings have more time to penetrate.
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Tofu Parmigiana

Reviewed: Oct. 1, 2008
This is absolutely delicious, and my husband just loved it. I dipped the tofu in egg before breading it. I think that the breading really makes this dish, I wouldn't recommend leaving this step out, as it really does give the tofu a chicken or veal texture. I baked the tofu in the oven first, to crisp it up (rather than frying it) and it turned out perfectly golden with all the breading intact. From there, I layered it up with the cheese and sauce, covered it with foil, and baked it right up. SO good!!!!! Looking forward to making it again.
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Quick and Easy Vegetable Curry

Reviewed: Oct. 22, 2008
I am giving this 5 stars because it lives up to its title...it is quick, it is easy, and it's a great base for a curry dish, without being too intricate, as so many Indian recipes are. I added tofu along with mixed frozen vegetables, left out the tomato paste, and added about two tablespoons of butter during the last 5 minutes of simmering. The butter really gave it a smooth consistency, thickened the sauce, and added even more flavor. I used Indian curry powder (rather than Chinese curry)-- half basic curry (more tumeric based) and half masala curry, and I added three cubes of frozen cilantro. I simmered it for about 45 minutes, until the tomatoes reduced down and were no longer chunky. At the very end, I added a pinch of cinnamon, and it really tied the dish together. Overall, a very good basic curry! I would like to try this with garabanzo beans next.
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Mom's Rum Cake

Reviewed: Oct. 27, 2008
This is the same recipe for rum cake in the Cake Mix Doctor cook book, although the CMD calls for Bacardi dark rum (I use Myers). I have made it a few times now, and it is very good. This recipe calls for 1/2 cup more rum in the glaze than in the cook book version, so not sure if more is better or not. I'm sure either way, it will be a hit for you!
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Campbell's Kitchen Broccoli and Cheese Casserole

Reviewed: Oct. 30, 2008
This is a very tasty and easy side dish! Just a tip, I find this recipe to be much better if you leave out the milk and the mustard, and mix in a little garlic powder, paprika and fresh ground black pepper, along with a handful of grated parmesan cheese. I used Tex Mex cheese on top, which is a combination of chedder and jack. Omitting the milk makes it much less soupy. It will also firm up more if you let it sit for at least 10 minutes before serving.
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Chiles Rellenos Pie

Reviewed: Nov. 18, 2010
This is some really good comfort food! I ended up using a smaller dish (9 x 7) and made two layers of peppers and cheese, with the chicken in between. I only had 3/4 of a cup of sour cream, so I subbed in 1/4 cup of cottage cheese. I added about 2 1/2 to 3 cups of mixed jack and cheddar cheese (just eye-balled it, but there was at least a cup left in my 32 ounce bag), and I think that was the perfect amount. The ratio to the batter was just right. As other reviewers pointed out, it is not the same as a traditional chile relleno, but it is a great dish nonetheless. This recipe is definitely a keeper!
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Korean Spicy Marinated Pork (Dae Ji Bool Gogi)

Reviewed: Jan. 21, 2011
Good recipe, however next time I will omit the rice wine vinegar. I felt that it dominated the flavor of the marindade. I only added one tablespoon of crushed red pepper and it was plenty spicy (and I love spicy), and I used one tablespoon of crushed ginger paste in lieu of the fresh ginger root. The Korean hot pepper paste definitely gives it the flavor typical of restaurant style bulgogi. Overall, very tasty, this would be great with chicken or beef as well. Nice flavor.
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Janet's Rich Banana Bread

Reviewed: Mar. 22, 2011
This may be the best banana bread I have ever had. I used three mashed bananas, and room temperature butter. It is super moist and tender, with a nice crust on the outside. This is a winning recipe, and I don't think I need to search for anything better. The sour cream really makes it. I normally don't post a review right after trying the recipe, but I ran to the computer for this one!
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Salmon Patties II

Reviewed: Mar. 28, 2012
I am usually one to add or subtract ingredients from a recipe, but this one is great just the way it is. Admittedly, I added just a *dash* of garlic powder, dried parsley, black pepper and cayenne, but other than that, I did not deviate from the recipe (no onions, bell peppers, etc.) and I would imagine it doesn't even need my small additions. I would consider this more of a salmon croquette, due to the crispyness that the flour adds. I didn't have self-rising, so I just used cake flour with a little bit of baking powder and salt to compensate. I also halved the recipe, using leftover salmon from dinner the night before, and still included a full egg. I'm sure it is just as good with canned fish, which is what I normally use for salmon patties. Thumbs up for a super simple and tasty recipe!
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Slow Cooker Chicken and Dumplings

Reviewed: Feb. 7, 2014
This is a very simple dish, and quite tasty. I used chicken tenders, left them whole, and crescent dough that I cut it into small strips. I prefer dumplings on the thinner side (more like a thick noodle) when using canned dough, otherwise they can be a bit too gummy. I subbed out some of the water for Sherry, left out the butter and onions, and added diced carrots and celery. Because I didn't use chicken stock, I found that I needed to add a small chicken bouillon cube towards the end to give it a richer flavor. This dish is a husband pleaser!
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Easy Vodka Sauce

Reviewed: Feb. 12, 2014
I thought this recipe was quite good as a starting base, but like others mentioned, it needed a bit more flavoring. I added a few cloves of minced garlic that I sautéed with the onions in half butter/half olive oil before adding the vodka. Once the red sauce was in, I added chopped parsley, dried oregano, dried basil, and red pepper flakes. With these few additions, this is a simple yet impressive tasting sauce you can proudly serve to guests.
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