Valerie Recipe Reviews (Pg. 1) - Allrecipes.com (1337374)

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World's Best Potato Salad

Reviewed: May 27, 2012
Pretty good, but not my favorite potato salad. I followed the recipe exactly as written and while it tasted OK, it wasn't what I was looking for. It seemed to need salt, sweet pepper relish, paprika... just not what I'm used to. Thx!
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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Oct. 5, 2011
Delicious recipe! We added more garlic simply because we love garlic. The only thing I can add is to make sure everything is chopped and diced before starting to cook, it's a pretty quick dish to prepare after the chopping and dicing. Swiss Chard is LOADED with antioxidants so I'm glad we found a recipe we can eat often!
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3 users found this review helpful

Fabulous Football Dip

Reviewed: Feb. 13, 2011
This was pretty good. I made the recipe "as is" and thought it needed more flavor. I added a second can of hot Rotel tomatoes and a small block of spicy Velveeta. Now THAT was good!
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2 users found this review helpful

Balsamic Tortellini

Reviewed: Feb. 5, 2011
This was pretty good, but didn't really have a lot of flavor. I used a large onion and about 10 slices of pancetta. I used the food processor to chop the pancetta, then the onion, then cook it in a frying pan. Very easy to make, but it needs something else. I'll try it again with some variations added per other reviewers since hubby bought a HUGE bag of tortellini at Sams and there's only 2 of us :)
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Cheesy Buffalo Chicken Dip

Reviewed: Jan. 30, 2011
Pretty good, but not a favorite. Too many other recipes to try, I probably won't make this again.
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2 users found this review helpful

Mom's Coleslaw

Reviewed: Jun. 21, 2009
I used a large head of cabbage and 6 carrots. I grated everything in the food processer and it made a lot! I used the measurements for the dressing as written and it came out DELICIOUS! I can see how it could be soupy waith a small head of cabbage and 3 carrots, just add the dressing a little at a time until it's the way you like it. My hasband added 3 tablespoons of sweet pickle relish, and he says its as good as his Mom's. Definitely a keeper, thanks!!
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Down Home Baked Beans

Reviewed: Jun. 21, 2009
Excellent! I decreased the brown sugar to 1 cup per some reviews and I will use 3/4 cup next time. An easy way to cook bacon - put the bacon in the freezer for about 5 minutes, slice it up and toss it in the pan with the diced onion. It will come apart when cooking. I still drain it on paper towels to get rid of the excess grease. This will definitely be a repeat recipe this summer!
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6 users found this review helpful

Zucchini Cornbread Casserole

Reviewed: Jun. 21, 2009
This is a simple and delicious recipe. I grated 3 zucchinis and it was a little more than called for but I used it all. I tried to "drain" the excess water out but there was none. I followed the recipe as writtn and didn't have any problems with it being gooey, it came out perfectly as written! Next time, I may add cooked sausage or bacon and see how it turns out. Thanks for a new twist on zucchini casserole!
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Baked Slow Cooker Chicken

Reviewed: Feb. 3, 2009
This is so easy and so delicious! We love garlic so I added 6 whole garlic cloves and a quartered onion to the cavity for extra flavor. I cooked it on low all day while at work, about 11 hours, and it turned out perfect. It wasn't overcooked and fell off the bone. This is my favorite way to cook whole chicken, thanks for the recipe!
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Sauteed Scallops

Reviewed: Jan. 24, 2008
GREAT recipe! I've made scallops this way for years... with a few minor changes. I salt & pepper the scallops, drizzle with a little olive oil and marinate the scallops with a lot more chopped fresh garlic & rosemary. Spray the pan with non stick spray and place the scallops in one at a time (don't dump them in with the juice or you'll end up "boiling" the scallops) and cook 2-4 minutes each side, depending on size. The jumbo sea scallops have the best flavor, just be sure to rinse them well.
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307 users found this review helpful

Spicy Oven Fried Chicken

Reviewed: Jan. 3, 2008
Delicious with just enough heat. After reading other reviews, I was concerned about the breading falling off. I flattened the chicken breast for more even cooking, cut the large breasts into 2 pieces and I used extra oil each time I added the chicken to the pan. I cooked it on a little higher heat (Our gas cooktop seems to cook hotter than electric) for only 2-3 minutes each side - the crust was very brown. I used tongs instead of a fork to flip and remove the chicken and I didn't lose any breading. It was great, thanks!
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Raspberry Truffle Fudge

Reviewed: May 29, 2007
This was my first attempt at making fudge. It turned out well, but didn't have a lot of raspberry flavor. I cooked everything stove top instead of the microwave (have burned chocolate in the microwave before - yuk!)It's a very easy recipe, but I guess I was expecting more raspberry flavor.
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Flatlander Chili

Reviewed: Feb. 3, 2007
Absolutely delicious! The only change I made was to use 1 lb. of gound beef and 1 lb of venison sausage. I think the sausage adds a little extra zip. I've made this several times and used V-8 when I didn't have tomato juice on hand. Yum! This is the only recipe I'll use for chili. Thanks!
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Scrumptious Seafood Linguine

Reviewed: Jan. 13, 2007
Excellent!! I tried to save a few calories by using margarine in place of butter and half & half in place of heavy whipping cream. I wanted a little color in the dish, so I added one bunch of fresh chopped parsley to the garlic when cooking. We love garlic so I used 6 cloves of garlic and chopped them in the food processor with the parsley. Don't use the parmesan in the green can EVER... fresh grated parmesan adds so much flavor it's worth the extra money. The directions say to cook the pasta first but I always prep pasta last... I don't like to leave it sitting while I prepare the sauce. A trick for pasta is to return it to the pot after you drain it and let it cook just a minute, the sauce adheres better to the noodle. This was an easy and delicious recipe. Thanks Jenni!
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26 users found this review helpful

Grilled Salmon with Habanero-Lime Butter

Reviewed: Oct. 31, 2006
Excellent!! I baked it on a brolier pan sprayed with Pam at 450 for 30 minutes instead of grilling. I used 0 calorie "spray butter" instead of regular butter to reduce calories. It turned out delicious and is a favorite in my house. I forgot this from a previous experience with habaneros - WEAR GLOVES!! One day I'll try cooking it on the grill, I'm certain it will be even better. Thanks!
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1 user found this review helpful

Ginger Scallops

Reviewed: Apr. 15, 2006
Delicious! I made just a few changes - I added several cloves of chopped garlic and added the juice of a lemon to the sauce. I used the large sea scallops, they're a little pricey, but worth the cost. Also, I sauteed the scallops separately in a pan sprayed with lemon flavored non-stick spray, 2 minutes or so each side, then put them in the sauce for just a minute before serving. I like the texture of sauteed scallops better than those cooked in a sauce. The fresh ginger is so much better than the bottled stuff. Will be making this again and again, thanks!
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64 users found this review helpful

Chorizo Stuffed Bell Peppers

Reviewed: Mar. 22, 2006
Excellent! When stuffing peppers, I cut the green stem just even with the pepper, then cut off the bottom of the pepper for the opening - they stand up better when baking. Of course, they still must be cleaned out. I used red,yellow and orange peppers for stuffing and the taste was just wonderful. Next time, I'll use green peppers as I believe it will taste just as good, and be a prettier presentation. Thanks!
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41 users found this review helpful

White Chocolate Amaretto Cake

Reviewed: Feb. 11, 2006
Yum! Very easy to make, and quite tasty. I couldn't find white chocolate pudding, so I used regular chocolate pudding and it turned out fine. Because of some prior reviews, I worried about the cake sticking to the pan, therefore, I greased and floured the pan before pouring in the batter. Still, the cake didn't fall out of the pan until I loosened ALL of the edges with a knife. I thought the glaze might make it a little too rich, so I only used half - next time, I'll use it all, the extra flavor is delicious! I don't make desserts often, but this is a keeper! Thanks!!
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8 users found this review helpful

Seven Layer Tortilla Pie

Reviewed: Aug. 28, 2005
This dish was pretty good and very easy to make. Spray the bottom of the dish with a non-stick spray to prevent the bottom tortilla from sticking. I doubled the amount of cilantro to make sure I could taste it and next time, I may add even more. Spend the extra money for fresh cilabtro, the dried stuff just doesn't taste as good.
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6 users found this review helpful

Berry Cobbler

Reviewed: Jun. 26, 2005
I agree with other reviewers, this is not a cobbler. The taste is OK, (I used wild blackberries from my backyard) but the end result is more like a cake with berries than cobbler. The batter was very thick, so I added about 1/3 c. more milk. I baked it according to directions and it cooked perfectly. It was just OK, and with so many other recipes on this site to try, I doubt I make this again.
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2 users found this review helpful

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