West Vancouver foodie Recipe Reviews (Pg. 1) - Allrecipes.com (13309027)

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Pantry Puttanesca

Reviewed: Jul. 11, 2014
A wonderful use of pantry staples. Followed as written, other than increasing the hot pepper flakes to half a teaspoon. Topped with Parmigiano-Reggiano and served with a tomato bocconcini salad. Great. Best of all, we have leftovers for tomorrow.
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Banana Muffins II

Reviewed: Apr. 12, 2014
Perfect for what it is - a nice simple banana muffin recipe. I doubled the recipe with good results (added some pecan pieces and vanilla). Moist and delicious. Look no further.
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Cream of Mushroom Soup I

Reviewed: Mar. 29, 2014
I used the ingredients shown, but changed the methods. To concentrate flavours, I sauteed the onion and sliced mushrooms in a shallow pan with the butter until they were lightly browned (I added one clove minced garlic towards the end). I transferred the mixture to a soup pot then added the flour and cooked for a couple of minutes. Whisked in the broth, added thyme, salt and pepper, then brought to a boil. Added the half and half, then reheated slowly before adding the sherry. Before serving, I used a stick blender to roughly chop the mushrooms. I then added some chopped Italian parsley for colour and a bit of texture. If the soup is too thick, a splash of chicken stock would be useful. It is good to offer salt and a pepper grinder at the table in case anyone wants to correct the seasoning to their taste. Delicious.
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Grandmother's Buttermilk Cornbread

Reviewed: Feb. 2, 2014
This recipe (sugar and all) was a perfect accompaniment to chili. It had a nice moist crumb and I did not find it excessively sweet, Being from Canada, I have zero expertise in the characteristics of a "real" Southern cornbread but I take the word of those in the know that this doesn't qualify. I think anyone looking for more of a "cake" type cornbread would like this one. I think it could be easily customized by adding cheddar, green chiles and/or corn (for a Tex Mex take) or perhaps berries (for a sweeter variation). I will definitely make this again and again.
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Slow Cooker Baby Back Ribs

Reviewed: Nov. 11, 2013
What an easy and great recipe. Rather than just salt and pepper, I seasoned our ribs with Cajun seasoning. For the sauce, I used Guy Fieri's brown sugar bourbon BBQ sauce (I'm sure other brands would work well too). Oven was set at 450 due to roasting potatoes and that worked great for caramelizing the sauce. Fall off the bone goodness. No leftovers.
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Classic Bran Muffins

Reviewed: Dec. 8, 2012
This is one good classic bran muffin recipe. I changed three things: First, I am opposed to dirtying 3 bowls to make muffins so I added the eggs etc. right into the soaked bran. Second, I chose to use frozen blueberries instead of raisins (and based on advice from a cookbook I have, I rinsed the berries then dried with paper towels before adding - this prevents the batter from turning a strange colour and doesn't cool the batter down too much hence impairing cooking). Third, I doubled the recipe. The result? Moist, light (for a bran muffin) and tasty. I know alot of people have opted to replace the oil with applesauce or similar ingredients, but I say, what's a little oil? I have stashed away a freezer inventory for busy mornings and have no complaints. My advice? Try these (unless you are looking for a cupcake, in which case look elsewhere).
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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Nov. 5, 2012
A very good, very easy recipe (might well be 5* if made as written but I made a few modifications based on my circumstances). I agree with reviewers who said the recipe for apricot BBQ sauce makes alot. I made a 1/3 recipe for one (rather plump) tenderloin (served 3) and that was perfect. For the rub, I didn't have garlic powder, so grated in fresh garlic, which worked fine (rub became more of a paste). After adding the "rub", I only had an hour before I had to cook it. I followed the advice of a reviewer who suggested roasting at 425 as an alternative to grilling. I added the first half of cooking-designated glaze after 10 min and the second bit 10 min later, and rotated each time I glazed it. The total cooking time was about 30 min to reach 165 degrees. Served with the reserved glaze, roasted mini potatoes, and coleslaw. A very easy weeknight meal but this is nice enough to serve to guests.
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Grandma's Corn Chowder

Reviewed: Oct. 28, 2012
Made this as part of an effort to use up pantry staples and was rewarded. I never make soup without doubling the recipe, as I like to have leftovers for lunch or to freeze. Changes (many of them inspired by other reviewers) included: included diced celery and carrot at the sautee stage, used chicken stock instead of water (mine happened to be unsalted), used a combination of creamed corn and kernal corn, used evaporated milk instead of cream and a bit less than the amount of cream called for due to the can size (didn't heat separately - just slowly heated in the soup), added about 1 tsp dried thyme leaves, used less salt than called for (suggest you start with half the amount and taste and add from there as needed), added a generous handful of chopped parsley and freshly ground pepper to finish. Thought thickness was just perfect (both potatoes and corn contributed to the consistency) and didn't feel the need for flour. A great base recipe that I will definitely use again.
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Curried Honey Mustard Chicken

Reviewed: Nov. 18, 2011
A recipe I remember from the past. Used bone-in skinless thighs, so had to cook longer than specified. Didn't have time to marinate but dish was still flavorful. I used all of the butter, and while it was probably unnecessary to do so, it turned out just fine (might cut back next time). This recipe was a good solution for a very last minute dinner party. Roasted fingerling potatoes and a nice salad and we were good to go. Can't go too wrong here.
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Chinese Chicken Fried Rice II

Reviewed: Jul. 27, 2011
More of a canvas than a recipe, but a great base to work from. Used brown rice (cooked in the am) and Chinese BBQ pork instead of chicken. Added chopped peppers, green peas and green onion; ramped up flavour with sesame oil, fresh garlic and sambal olek (for heat). Delish. Takeout fried rice is pretty ho-hum. This was excellent.
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Curried Coconut Chicken

Reviewed: Dec. 30, 2010
I made this as a curry sauce (no chicken) the day before the dinner party. Found no need to simmer for a longer time (as others have suggested) when the juices from chicken were not present. Doubled the sauce recipe, not doubling the sugar and adding one chopped jalapeño pepper. About an hour before dinner, I slowly reheated the sauce, along with cubes of cooked turkey breast (2 lb.). I added peas during the final few minutes of cooking, and chopped cilantro at the end. Served with basmati rice pilaf, raita, and a salad with orange vinaigrette. Excellent.
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Naan

Reviewed: Dec. 30, 2010
This recipe has potential, but it hasn't quite hit the mark for me as yet. I used the bread maker (highly recommend) but added 4 c flour - 3.5 c would have been better to achieve soft dough. Also, I found the dough too sweet for my liking (next time will reduce sugar by 50%). Rising stages worked fine. Used my wooden tortilla press to shape the individual naan, starting with an oval of dough. Worked great - pressed between pieces of parchment. As others have suggested, need to watch heat on BBQ - I have 3 elements so kept one high, one medium and one off, jugging the naan as needed. This was an easy recipe and I will try again with a few modifications.
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Key West Chicken

Reviewed: Sep. 11, 2010
A nice simple marinate for chicken. As suggested by others, I upped the lime. I also added some extra garlic. I made the marinade the night before and combined it with the chicken (boneless thighs) before leaving for work in the am. Grilled them up and they were very moist and tasty. I made a spicy Asian peanut apple slaw to go with it and found it was a great match for the chicken. I think this would be a good leftover to use in a salad for lunch, but unfortunately I didn't get to put that to the test because it was all gone.
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Guacamole

Reviewed: Aug. 17, 2010
No need to change a thing.
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Hamburger Vegetable Soup

Reviewed: Aug. 13, 2010
An excellent hearty soup. I concur with those who feel that one (1oz) pkg of onion soup mix is enough. I made a few other adjustments based on what I had on hand: used fresh carrots, added about 1 cup of diced canned tomatoes, used diced potato rather than macaroni, used a handful each of frozen peas and corn towards the end, and finally, added a generous handful of freshly chopped parsley (and a spoon of dried basil) before serving. Oh, yes, and a couple of minced garlic cloves when cooking the beef. Makes a generous pot full (doesn't stop me from doubling it as it freezes well).
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Chicken and Red Bean Enchiladas

Reviewed: Apr. 25, 2010
Sauce needs seasoning (I added about 1 Tbsp chili powder and 2 tsp cumin, which was OK, but still not really flavorful). Used black beans, as well as extra cheese. Didn't add raw onion (dislike) or cilantro (didn't have) to the finished product and didn't miss them. A nice hearty family meal. Served with sour cream and hot sauce (for those of us who wanted to kick it up a bit).
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Summer Salad with Cumin-Crusted Salmon

Reviewed: Feb. 1, 2010
Pretty good! For my "mixed greens" I used romaine along with sliced cucumbers and carrots (because this was what I had). Liked the combo of flavours. Grilled the salmon in the George Foreman grill (not summer at the moment) which worked well. I have a different orange vinaigrette recipe (fresh juice, not concentrate) which I like a bit better. Next time, I might grill the salmon with mango chutney and perhaps some cumin instead of straight spice mixture. Overall, it is a keeper.
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Baked Teriyaki Chicken

Reviewed: Jan. 20, 2010
I just hate it when 1800 people love something and I feel ho-hum. The key issue to me was the sauce - I found it salty (used reg version of Kikoman soy sauce) and garlic and ginger didn't shine through (probably needed to add more as others have suggested). When I tasted the sauce, I decided to add a splash of pineapple juice and about half a cup of drained crushed pineapple to cut the saltiness. That worked fine, but I still wasn't sold on the sauce. My problem may be that I once took a Japanese cooking class and have memories of a wonderful homemade teriyaki sauce we made. Unfortunately I no longer have the recipe so I will continue searching. Glad so many of you have found this to be a crowd pleaser, my vote is "just OK" - certainly not offensive but not 5* WOW.
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Cucumber-Mango Salsa

Reviewed: Jan. 18, 2010
Can't go wrong here. Added finely diced red pepper and omitted garlic. Went very well with arctic char (a small trout of Northern waters), which I baked with fresh garlic, lemon rind and juice, some dill and a dash of salt and pepper. Wonderful combination.
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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Jan. 12, 2010
There are better recipes out there for pork tenderloin. As some others have indicated, this is very sweet. The tiny amount of sesame oil seemed to be lost and I didn't even notice the mustard. It was edible, but not interesting. I will continue the quest for recipes to huge up a huge bottle of maple syrup purchased for the last family reunion.
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Displaying results 1-20 (of 28) reviews
 
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