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

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Chicken and Peppers with Balsamic Vinegar

Reviewed: Mar. 30, 2015
What a great simple recipe. Cut chicken breasts in half and pounded them a bit so they were uniformly thin. Cooked in a cast iron skillet so it came together in no time (had to be careful not to overcook chicken). Used fresh basil (about 1/4 c.) vs dry, and added freshly grated Parmesan Reggiano to finish. Served with brown rice. A great weeknight meal but is nice enough to serve to guests. Bravo.
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Guacamole

Reviewed: Aug. 17, 2010
No need to change a thing.
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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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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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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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Photo by West Vancouver foodie

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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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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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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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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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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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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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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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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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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Banana Crumb Muffins

Reviewed: Feb. 8, 2015
Nice recipe. I made a double batch because I had a bag of peeled bananas in the freezer to use up. I thawed the bananas overnight then ran them through the food processor. I ended up with 3 cups of puree - not quite sure how that relates to the number of bananas called for, but it looked like an appropriate volume so I put it all in. I added cinnamon and vanilla to the muffin batter (about 1 tsp each for the double batch); otherwise, I followed the recipe as listed. The muffins took longer to cook than indicated in the recipe, which could have had to do with the temperature or volume of banana, or the fact I had two pans in the oven. This more of a "cake" type muffin - nice for a special brunch gathering. When I make them again, I will likely cut back a bit on the sugar, and might consider incorporating flax meal and/or whole wheat flour. I'll be keeping the butter though, it adds great flavour. Chopped nuts would be a nice addition to the crumble topping.
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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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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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