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

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Becky's Chicken Salad

Reviewed: May 14, 2009
I used this as a template rather than a strict recipe. Had leftover grilled honey dijon chicken breasts (recipe from this site) which I highly recommend for this salad. Added celery, sliced grapes, diced apple, toasted pecans,chopped parsley, salt, and bit of cayenne. For the dressing, used light mayo (about 1/2 cup) and light sour cream (about 1/4 c). Served on a bed of lettuce. Truly fabulous (didn't feel right giving it a 5* because I made so many changes, but my version definitely achieved this rating).
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One Bowl Chocolate Cake III

Reviewed: Jun. 14, 2009
I was just reminded of this Hershey's recipe when searching the site for a quick dessert. I have it in my own recipe file but hadn't made it in a long time. I made a couple of changes this time: used buttermilk (because I had it on hand) and baked in a 13X9 pan for about 40 minutes. Wonderful, no frosting required. Served with sliced berries and vanilla ice cream. Guests enjoyed it and had no clue how easy it was. This is a keeper.
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Black Bean and Salsa Soup

Reviewed: Sep. 19, 2009
My version was ***** but I made a few changes inspired by the comments of others. I started by sauteeing 1 garlic and 1/2 chopped onion in olive oil, then I added rinsed beans (reserved about a cup for later), the salsa (Herdez brand), cumin, and chicken stock (didn't have veggie). Once hot, used the immersion blender and then added back remaining beans. Final touches were chopped green onion and cilantro and a squeeze of fresh lime. Amazing, and very fast. Good with sour cream but a little cheddar on top was also a nice addition. It is a bonus that most of the ingredients are easy to keep on hand in the pantry.
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Farmer's Market Vegetarian Quesadillas

Reviewed: Sep. 19, 2009
I really like the concept and the ease of preparation, but feel these need more seasoning. I tried one with drained salsa added to the vegetable mixture and that was an improvement.
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Rich and Simple French Onion Soup

Reviewed: Nov. 18, 2009
Perfect dish for this dark and stormy night. I adapted it a bit based on reviewer recommendations and ingredient availability. Cut the butter in half (absolutely no loss) and carmelized onions over about 40 minutes. Added about 1/2 cup white wine (instead of sherry), which I boiled off. Stirred in a couple of Tbsp flour and cooked a bit before adding broth. Toasted the bread (from my inventory of frozen baguette leftovers) for the topping prior to putting in the soup, adding cheeses, and doing the broil thing. Cheeses available tonight were gruyere, mozzarella and romano. Absolutely dee-lish and prepared from easily available ingredients. Highly recommend.
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Sweet and Sour Chicken III

Reviewed: Dec. 22, 2009
With some changes this was a very tasty dish. First of all, I followed advice gleaned from a long-ago Chinese room-mate: always stir-fry boneless chicken cubes first (and quickly over high heat), adding them back to the stir-fry once the vegetables are tender crisp. Chicken breast can be very easily overcooked. Here are the other changes I made: I minced up 2 garlic and about a one-inch piece of fresh ginger. I used half of it to stir-fry the chicken and the other half to stir fry the vegetables. Speaking of the vegetables, I added broccoli and green onion (which I had on hand)to the mix. For the sauce, I followed the advice of many reviewers and doubled the vinegar and brown sugar, also adding the juice from a larger tin of pineapple cubes. Given the extra liquid, I decided to increase the amount of cornstarch from 1 to 2 Tbsp, which was perfect. With the extra sauce, I could have added more vegetables. Next time I would increase the peppers. I served it with brown rice. A very satisfying dinner.
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Cabbage Fat-Burning Soup

Reviewed: Jan. 7, 2010
Memory lane - I remember my mother making this in the 70's. I made this with some minor modifications based on available ingredients. I used chicken broth (no onion soup mix or beef broth) and omitted green beans. I started the soup by sweating the onions, carrots and celery in a bit of olive oil with fresh garlic, and then added everything else and simmered until done. Added some dried basil, a bit of salt and some freshly ground pepper. This soup is a perfect antidote to holiday overeating. I haven't made a full diet of it, but I've been having a generous bowl every day this week for lunch and it seems to be tasting better with every passing day. Lots of vegetable servings here.
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Quinoa Side Dish

Reviewed: Jan. 12, 2010
I'm not feeling it. Bought a huge bag (3 lb!) of pre-washed organic quinoa at Costco as I thought it might be a nice addition to my daughter's gluten free diet. As recommended by many, I sauteed the onion and garlic, then added the toasted quinoa to cook, prior to adding the other ingredients as instructed. This was not a big hit in our home. I'm not sure thyme is the best herb for this dish, or maybe it is just that we don't like quinoa (a textural thing). I'm not one to give up easily, so I am now on the search for some other recipes.
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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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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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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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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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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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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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Guacamole

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