V.Naehu808 Recipe Reviews (Pg. 1) - Allrecipes.com (13887266)

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Classic Peanut Butter Cookies

Reviewed: Jun. 18, 2014
Like others I used 1/2 cp more flour, I used margarine so omitted the salt, and added 1/2 cp of CREAMY PB. I've tried out many PB recipes, this one with the addition of the flour and creamy PB, WINS! Hands down. The best PB cookie ever. The edges are slightly crispy while the middle nice and soft and just a little chewy. 350o for 12 mins. I put a thumb print in the center and added strawberry jam before baking. OMG!!!!! Better than Mrs. Fields if I do say so myself.
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Banana Cream Pie III

Reviewed: Mar. 24, 2013
I as reminiscing how when I was 12, my brother and I would buy a frozen banana cream pie made by Swanson's as a treat after school and demolish the whole thing. So I thought I would try to recreate it using this recipe. I did not add the whipped cream though, (didn't have any) and I used one box each, vanilla and banana cream pudding. Its important to use cold milk and using my mixer, mixed well. The consistency was nice and thick. Using canned whipped cream, I covered pie, then placed plastic lid on and put in freezer. (Unfortunately, it wasn't what I had hoped for, good but way too frozen), so I placed in refrigerator to thaw out and was pleasantly surprised at the texture and taste. The whipped cream shrank a bit while it was in the freezer, so I just added more. This is a great FAST and QUICK desert. Thanks a bunch!
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Oven Fried Chicken II

Reviewed: Jan. 31, 2013
I've made this recipe before, and many times. Not from this site, just from my brain. One suggestion I will make, do not add oil to the pan. Instead, use Pam or cooking spray the bottom so the chicken won't stick. The oil from the chicken is enough, especially if you don't take the skin off the chicken first. But if you are going skinless, the spray will be just fine. Enjoy.
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5 users found this review helpful

Oven Fried Chicken III

Reviewed: Jan. 31, 2013
Wow! I made this recipe to spec, except the seasonings. I did add the salt, garlic powder, and paprika, but I also added onion powder and black pepper. I should have measured it, but I eyeballed it instead, it was a little too much garlic, but we gobbled it up anyways. I also use Japanese bread crumbs or Panko Flakes when I make recipes of this nature, which I love because it gives the food a little more crunch and flavor. The mayonnaise' oils that are produced while baking give the chicken its wonderful moistness, especially when baking the white meat part of the chicken, "breasts". So juicy, tender, crunchy on the outside. Thank you so much for this wonderful take on "fried chicken' without the frying pan and a ton of oil. Delicious!!!!! Served with white rice, green beans and a tossed salad. mmmmm
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2 users found this review helpful
Photo by V.Naehu808

Fresh Spring Rolls With Thai Dipping Sauce

Reviewed: Jan. 29, 2013
I liked this recipe. This is pretty much the ingredients of how I've had them. I made them to specs so I could rate it the way it should be rated, which was fantastic. I too use mint leaves and thai basil. I added a picture of the wraps I use, they are vietnamese Tapioca sheets and only need to be immersed in water for a second before you can begin arranging your ingredients, by the time you are done arranging the ingredients, the wrap will be nice and pliable and shouldn't fall apart. P.S., For those of you who RATE this and other recipes on a low scale, and totally make it different, you are doing a disservice to the rest of us. Make it to specs, then rate it. Thank You.
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5 users found this review helpful

Honey Mustard Salad Dressing

Reviewed: Jan. 10, 2013
I loved this dressing. I grated the onion to get the juice rather than the actual onion. (My preference) Excellent!!!
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0 users found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: Jan. 10, 2013
I live in Hawaii and have eaten these from several different places, so I know what I like and what it should taste like. This was good, I omitted the fish sauce, (too salty), the ingredients, which included, the noodles, lettuce, julienned carrots and japanese cucumbers, a dash of hoisin sauce (or sauce of your liking), topped with a little more noodles. Just remember to put your shrimp, then your mint leaves on top of shrimp first so they look beautiful after you've wrapped them. I made the peanut sauce I got from the food network site. (Peanut dipping sauce needs to be experimented with). Many of the friends that ate it liked it without sauce. Yay!! I did it! Thanks for your recipe, I wasn't sure of the type of wrapper (the name) or the type of rice noodles to use and you took the guesswork out of it. I feel like an expert now. :)
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3 users found this review helpful

Pork Tofu with Watercress and Bean Sprouts

Reviewed: Dec. 3, 2012
I plugged in Pork and Watercress to see what came up, and your recipe was pretty close to mine, however I also add a little rice wine vinegar, mirin (sweetner) and small amount of sesame oil. I also added round onion, bok choy chinese cabbage along with the watercress and bean sprouts. In all the years I made this, my meat was sometimes a little on the tough side, by simmering in the sauce for 40 minutes per your instructions,before adding all the veggies, OMG!!!, IT WAS SOOO TENDER!! I now know what I was doing wrong all these years. Thank you sooooo much Keani. I love these types of recipes because they're inspiring and you can pretty much play with it. If I had shiitake mushrooms, they would have went in too. This is great over rice. Yummmy
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4 users found this review helpful

Easy Grilled Tri Tip

Reviewed: Nov. 30, 2012
Making this marinade to spec, I give it 4.0. I like it because it was different from my usual seasoning mixture, it definitely had a unique taste to it. Kind of a euro-asian flare. My adult daughter loved it, and she is very hard to please and loves steak. I used the tri tip loin, marinated it for 6 hrs, then in a med-hot pan, cooked two strips, side by side, 3 mins ea side, rested for 3-4 minutes, then let the juices flow. It was much more tender, plus the fact that I had time to let it marry for 6 hrs helped, I'm sure. We like ours rare, and I cooked it to perfection, which is a feat in itself :). Very happy with the results. Thanks for sharing a different type of marinade. I will probably use it again.
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1 user found this review helpful

Thai Peanut Dressing

Reviewed: Nov. 30, 2012
So I made this recipe to specs, as I do all the recipes I try off this site, so I can give it the rating it deserves, in my humble opinion. I gave it 3.5. My husband liked it. I thought it was okay, but not what I was looking for, so I'll keep searching. I won't use the one's calling for fish sauce, as I know that ingredient isn't used in the real mccoy sauces/dips. But thank you for your recipe. I actually sauteed some shrimp, then added the sauce, mixed and placed it on some rice noodles topped with fresh green onions and mint leaves. Like I said, it was good, just not great.
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Deep-Fried Turkey Marinade

Reviewed: Nov. 29, 2012
I went by the exact recipe. I didn't have a deep fryer and my son-in-law offered to fry it at his place and bring it over to our place, which I gladly accepted. (I warned my daughter that it would look burnt when he brings it out of the oil, don't panic). Well she forgot to tell him, and he totally freaked out. lol They get it to my place, with the foil covering it. (I didn't peak). After we gave thanks,I lifted the foil, my family of about 20 surrounding the feastive table of yummy dishes,including myself, freaked out! OMG, it DOES look burnt, of course I calmed everyone down while cutting into it. So juicy, so tender, so yummy! They all laughed and couldn't believe how good it really was while seeing how awful it really looked. Thanks for a great memory. Of course the teenagers had to take a pic and post it on facebook. The comments were hilarious! Happy Thanksgiving to all. Now time for Christmas.
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4 users found this review helpful

Perfect Turkey

Reviewed: Apr. 7, 2012
I've been making turkey for thanksgiving for 35 years now, up til this past thanksgiving i had never brined one. So glad i did!!!! The juiciest bird i've made. So good, i'm making one for this Easter Sunday and needed to revisit the recipe n realized i hadn't rated it. At least try it once, if you follow to a T, i'm sure uou won't be disappointed. Bon Appetite
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3 users found this review helpful

Turkey Brine

Reviewed: Jan. 26, 2012
I have to give this 5 stars.I've never brined a bird before, and decided to try it this past thanksgiving. Hubby was impressed, as was I. So tender and juicy. Definitely using this method again. Thanks a bunch!
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2 users found this review helpful

Carrot Cake with PHILLY Cream Cheese Icing

Reviewed: Jan. 26, 2012
I like this recipe alot. taste is good and I'm in love with cream cheese icing anyways and use it all the time.
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3 users found this review helpful

Da Kine 7 Layer Bean Dip

Reviewed: Jan. 26, 2012
I have to give it 5 stars since its my recipe.lol lol
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1 user found this review helpful

Crispy Onion Rings by Chef John

Reviewed: Jan. 26, 2012
Sorry, forgot to add, heat oil to 350 degrees.
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1 user found this review helpful

Blueberry Turnovers

Reviewed: Jan. 17, 2012
I love the ease of this recipe. Mine doesn't look like the photo, but then again,I used cream cheese frosting because I had leftovers in the fridge, and I like it better, so I just smooth it on like buttah. :) Their juices oozed out of the crescents onto the baking sheet, but no matter, they tasted great. Thanks so much. My g-daughter thanks you too.
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Bob's BBQ Sauce

Reviewed: Dec. 24, 2011
Teri, Thanks for this recipe. I needed a base to start from as I knew some of the main ingredients I wanted to use, but needed a kick start, so I ended up omitting the brown sugar and used Agave instead for the sweetner, added a little sweet chili sauce, oyster sauce, chili pepper flakes and no horseraddish (i didn't have any on hand). It turned out awesome!! Great reviews
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2 users found this review helpful

Peanut Butter Cookies VII

Reviewed: Aug. 15, 2011
I had to give this a 5 star rating. I made this exactly as written except I used the butter crisco sticks in place of the shortening and I used crunchy Peter Pan PB as I love nuts. My grandbabies loved them and so did me and hubby. The texture was that of a shortbread type cookie and nice and delicate but not falling apart when bitten into. Just Perfect! Mahalo
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Simple Maple Syrup

Reviewed: Dec. 9, 2010
It was okay, but too watery. I found my old recipe and remade it for our pancakes. 1-1/2 c light corn syrup, 1/4 c light brown sugar,2 TBS water and 1 tsp ea. Pure Vanilla Extract and Maple Flavor, it turned out perfect. Just bring to boil to corn syrup, water and sugar, remove from heat and add flavorings, mixing well. let cool and serve. And it keeps well in the refrigerator.
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9 users found this review helpful

Displaying results 1-20 (of 45) reviews
 
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