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Cream Cheese Alfredo Sauce

Reviewed: Mar. 13, 2011
So I used this recipe constantly, but it is my habit to make adjustments every time until I find a new twist that I like. This is a wonderful base to use when experimenting and testing your skill, and is also great when the recipe is followed. I make "my own" version of this sauce at least 4 times a month.
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Unbelievably Yummy Chicken Casserole

Reviewed: Oct. 10, 2012
Forgot to add the milk when I made this, and used spinach instead of peas... it is now a favorite in my house! It is asked for often, and with excitement!
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Salmon Wellington

Reviewed: Oct. 10, 2012
I've made this twice, once with all the salmon in one large wrapping, and once each wrapped individually. It is requested WEEKLY, by my boyfriend and by my "almost vegetarian" daughter both. I did reduce the dijon mustard down to 1/3 cup however, to mellow the flavor just a little. It's amazing!
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Hot Artichoke and Spinach Dip II

Reviewed: Mar. 29, 2013
So I wanted to make spinach and artichoke alfredo but wanted something a bit creamier. What I ended up doing was getting four cheese ravioli (frozen) and boiled it until half done. Lightly sprayed a casserole dish, and put them in a single layer. Put the dip on top and baked it according to instructions... Rich as all get out but AMAZING! The whole family LOVED it! Definitely making it again!
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Quick and Easy Alfredo Sauce

Reviewed: Jun. 19, 2013
Okay so I have been using this for years and years. Changes I made: I use garlic OR parmesan since they are quite strong together. I have cut the butter almost completely, and sometimes throw in sour cream. Sometimes I use heavy cream instead of milk. My entire family loves this sauce, and we have used variations for so many things! Sauce for white lasagna, casseroles, etc. It's not just a great alfredo, but a wonderful base for other things!
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Healthier Quick and Easy Alfredo Sauce

Reviewed: Jul. 2, 2013
I use a variation of this that I found on this site, and have for years and years. I use fat free cream cheese, and throw in a dollop of fat free sour cream, but I cut the butter to almost nil. Maybe two tablespoons. Fresh ground pepper, garlic powder, and sometimes the parmesan. Depending on the kind you use the combination of garlic and parmesan can be overpowering. We use it for many things and everyone loves it! Our favorite is to make tortellini, fry and slice italian sausage, steam some spinach and artichoke hearts, top it all with the sauce.
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Spinach Muenster Quiche

Reviewed: Jul. 10, 2013
Okay, my family LOVES spinach, so I thought we would give this a shot. I read all the reviews, which I normally don't, and made a few adjustments. I used 4oz cream cheese and a large dollop of sour cream. 16oz spinach. Sliced mushrooms, maple breakfast sausage, and artichoke hearts. I also upped the eggs to 7. A lil bit of shredded sharp cheddar on top perfected it. Also, I used a 9x13 baking dish so had to cook it an additional ten minutes. EVERYONE loved it, the kids wanted seconds and thirds. Will defintely make it again and again! For my first attempt at making a quiche, I am very satisfied. Thanks for the recipe!
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Chicken Artichoke Casserole

Reviewed: Jul. 25, 2013
So I have used the combo of "cream of" soups with Mayo for a different casserole. It makes an amazing mix, expecially when you add curry. Sorry to those who don't like this, but low/reduced or fat free mayo will RUIN this. It doesn't add the right zip, but rather a sweetness that is icky. ANYWAY! I made this for supper when we were down to the dregs before grocery shopping. Only changes made: out of lemon so used pepperoncini juice which is a decent substitute, and added egg noodles cooked al dente. Yummy yummy!
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Fabulous French Loaves

Reviewed: Aug. 4, 2013
I gave this recipe to my 13 year old daughter to bake. I am teaching her to cook from scratch and bread is her favorite thing so far. Granted it was made by a child, but other than the heaviness, it was quite good. I had her make more and took it to work, and it was gone in no time flat. Will try a few of the suggestions in the comments to see if we can't get it a bit lighter.
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Amazing Strawberry Pound Cake

Reviewed: Dec. 11, 2013
So my daughter and I made this cake. It was awesome, except WAY too sweet. We doubled the amount of strawberries, because we're rebels that way, but next time we plan on cutting the sugar in half. Aside from the overpowering sweetness, it was moist, dense, and oh so good. With a few adjustments it will definitely be a keeper.
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Gingerbread Cake with Lemon Glaze

Reviewed: Dec. 25, 2013
It was AWESOME! I was a little skeptical about the lemon glaze, and it was certainly interesting. But not in a bad way. This is definitely going into our keeper file. With or without the glaze.
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Buffalo Chicken Dip

Reviewed: Dec. 31, 2013
Tried this over the weekend for a party we had. It was a HUGE hit! The guests loved it, even my kids loved it, including the five year old! I think next time I will exchange the chicken for bacon, and maybe add a little liquid smoke for a little more depth. I baked it rather than used the crockpot, since I had other things going at the same time. The only issue I really had with it was the cream cheese kind of "curdled" so the dip had lil bits of it rather than everything mixing smoothly. I used and electric mixer so I am not sure what happened. Update: Made it again, with bacon. Still super yummy, although a little salty. Still a hit.
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Tilapia Florentine

Reviewed: Feb. 21, 2014
Used this as a base recipe. I didn't have the flavored cream cheese, so used plain and splashed some lemon juice in. Also a little bit of onion powder. Breaded the fish with panko crumbs, then baked it. Warmed the sauce and spinach, then combined them. Put a lil of the sauce on top of the fish. The kids loved it, and are always happy when we have it.
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Artichoke Chicken Casserole

Reviewed: Mar. 1, 2014
Made this last night, with a few adjustments. Added 4oz softened cream cheese to the mayo, and 1/4 cup milk. I also used boneless chicken thighs cut into chunks and omitted the mushrooms. Threw in some egg noodles and made it into a casserole. Wish I had used a little more garlic, but other than that, it was awesome! My family loved it too. Definitely going to make it again. Maybe add some spinach too next time.
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Sunshine Toast

Reviewed: Mar. 29, 2014
We called it a bird's nest, and my daughter loves them!
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Grandma's Carrot Cake

Reviewed: Apr. 23, 2014
I used brown sugar in the cake rahte rthan white. I am allergic to pineapple so left that out. I added 1/4 tsp ginger. Maple syrup since I was out of vanilla. I didn't have applesauce but I had apples, so I oven roasted them and blended them and used 1/3c of that and 1/4 c oil. I also threw in blueberry flavored craisins. The glaze we cut 1/4c sugar out, made our own buttermilk, and again used maple syrup instead of vanilla. After all of that, it turned out AMAZING! It was a bit too sweet for my taste, but was still delicious. Next time I will make sure I have vanilla, cut more sugar, and hopefully have some nutmeg or allspice to help balance the sweetness. I was hoping for more of spice cake taste. And my daughter says more carrot than two cups. Still, this recipe is a keeper. Super moist and flavorful.
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Honey-Ginger Grilled Salmon

Reviewed: Apr. 30, 2014
My family follows a more traditional diet (95% meat and veggies, as fresh as possible), so we need a lot of different ways to make any one item. We found this and though I am not fond of soy at all, tried it out. It was delicious! The first time we made it we followed the directions exaclty, with the exception of green onions. Left those out. Everyone loved it and the 5 year old wanted seconds. The next time or two we had it, I do not remember using OJ at all. It was still yummy. We marinated the fish for a little while, and reserved a little aside for last minute basting in the oven.
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Cinnamon Rolls I

Reviewed: May 10, 2014
My 14 year old made this last night as her first ever attempt at cinnamon rolls. She was unhappy with the result, but I loved it! They were chewy but not doughy, not heavy, lovely flavor. She wanted something lighter but for a first try these were perfect. We doubled the filling portion, and she thought the string cutting method was a pain. It was a little chilly in the house so I put the oven on low (200 degrees) and set them on top to rise. The glaze/icing didn't work out at all. Was thin as all get out. Still. This is a keeper, even for my perfectionist baker daughter.
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Roasted Garlic Cauliflower

Reviewed: May 16, 2014
Made this the other night, just for some variety. Used canola oil as we had no olive oil. And grated parmesan. It was awesome! My daughter, who hates cauliflower, was caught snitching food from her brother's plate! Everyone loved it. Definitely a keeper. Although I personally would have liked a little more seasoning, that is cook's issue, as I probably could have used a little more. Maybe some onion powder, or paprika.
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Cherry Glazed Ham

Reviewed: Jun. 2, 2014
Let me start by saying I CANNOT STAND the traditional mustard-brown sugar glaze, not to mention I am mildly allergic to pineapple. The first time I wanted to make this I couldn't find cherry preserves at the store. But I happened to pick up some cherry-raspberry-rhubarb preserves and decided to give it a shot. I nixed the corn syrup, as we are converting to a paleo type diet. Used apple cider vinegar since that is what we had. Also was out of nutmeg and ground cloves, so used a little ginger (just under 1/4 tsp). A lil extra cinnamon and we were good. It came out AMAZING! Tangy sweet, could definitely taste the cherry, with an aftertaste of cinnamon and spice. Will make this again for sure.
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