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

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Portuguese Bean Soup

Reviewed: Feb. 23, 2009
I would given this 5 stars, but while I'm making this, it dawned on me that you did not have macaroni pasta in this recipe. Also, I made sure there was enough water to cover my ham hocks/sausages (I also used two packages of portuguese sausage (not linguica, it falls apart to easily) as the sausage is the flavoring for the soup. I like that you added stewed tomatoes, gotta have that!! As for the macaroni, that should not be optional, the cabbage actually could be optional. And remember, cabbage soaks up your liquid, so you may have to add more water during the simmering processes. I drained my kidney beans, to take out some of the sodium, but thats not necessary. All in all, this is a great hearty soup, with or w/o cabbage; with or w/o macaroni pasta. (if your gonna add the pasta, for this recipe, a couple of handfuls is all you'll need. if u add the whole bag, or 1-lb, it will soak up all your liquid and you definitely do not want that to happen). Thanks for this recipe! YUMMY
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89 users found this review helpful

Portuguese Bean Soup II

Reviewed: Mar. 26, 2009
First off, I hope the water measurement was a typo, in any case, try the following: Cover Ham Hock and sliced or you can dice them, portugese sausage with water and bring to boil.(I use one Hot and one regular flavored sausage, this is what gives it its' flavor)Lightly boil until meat is temder and can be removed from bone easily. Remove Ham hock and remove meat and place back in pot. Add diced onions, potatos, carrots,beans and tomato sauce. If you are adding a can of diced or stewed tomatoes, add it now. Bring to boil, let simmer for 30 mins. Cabbage is usually optional, but if your adding it, add it now and simmer until it cooks down. Now add 1/2 lb of macaroni noodles, bring to boil, turn down heat to simmer until noodles are tender, stirring frequently. Serve alone or over rice with crackers or crusty bread. what every you desire. This is a great hearty soup, especially on a cold hawaiian night, not to mention a freezing cold mainland night.
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29 users found this review helpful

Emergency Garlic Bread

Reviewed: Feb. 23, 2009
My hubby and I have been doing this for years. He loves hotdogs and so I seem to always have left over buns that are ready to go stale. I've even put them into the regular toaster, spread margarine, sprinkled garlic powder and italian seasoning and just eat it alone. (Snack time!)You get the five stars cuz your right, this is totally "emergency" garlic bread. Thanks for sharing!!
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18 users found this review helpful

Momma's Wine Cake

Reviewed: Nov. 26, 2008
My mother-in-law used to make "wine cake" often, for special occasions or Sunday get togethers. There were never leftovers. I wanted to know how she made it, but it was a family secret not to be shared. After 25 years and the invention of computers and the "internet", YAHOO, i entered "wine cake" in the browser and low and behold, here is a recipe thats near close to what she baked. I spoke with my sister-in-law the other night about the recipe, she has offered to give it to me, but it seems its the same as this one. One difference, I doubled this batch and used one box white cake mix and one box yellow cake mix. I also used 3/4 applesauce and topped off with the veggie oil. I used chardonnay, although any dry wine will do. Make sure you use INSTANT pudding. I think the vanilla pudding mix gives it that added moistness. I couldn't find the exact frosting she made, so I used the Cream Cheese Frosting II and added 2 tsp white wine. After frosting the cake, I sprinkled chopped walnuts for a great finish. The family loved it and requests are pouring in for Christmas. Thanks Again!!
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14 users found this review helpful

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

Boiled Tongue

Reviewed: Dec. 21, 2008
This is a great basic recipe for tongue. I add Bay leaves, chopped round onions, a couple of garlic cloves (peeled, left whole) black pepper and a little more salt than what this recipe calls for to my water. (I also save the stock for later uses) After about three hours or so, when tongue is tender and skin can be easily lifted with a fork, take out and place in cold water for 5-10 minutes (just to cool), this makes peeling the outer skin off a little easier to handle. Discard skin. Slice the tongue in 1/4" slices and place in casserole dish or glass cake pan (Whichever is best for you), cover to keep warm. In a separate small saucepan, heat 1 can Campbell's Cream of Mushroom soup w/1 cp 2% milk and 1/2 cp diced round onion(optional).(Skim or 1% does not have enough milk fat) When heated, pour over beef tongue, top it off with paprika and chopped parsley (cilantro) for a nice garnish. This dish is great served with a green vegetable (asparagus, green beans, spinach, etc) and your favorite starch. And its still great for sandwiches the next day, no need for mayonnaise, just use the gravy. Sooo tender. Story Time: When I first made this for my husband, we were married only a year, I called it Beef Toungay, and spoke with a french accent when I pronounced the "tongue" part. I wasn't sure how he'd feel about eating "cows tongue". Well it was a hit!! And we've eaten it at least twice a year for the past 27 yrs. As long as he doesn't watch me cook it, he's okay with it. (and
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8 users found this review helpful

Turkey Medley

Reviewed: Nov. 9, 2009
Like other reviewers, it was too bland. I read the reviews first. So when I made it, I actually made a packet of Turkey Gravy on the side according to directions, then added it to the mixture. Came out perfect with great taste!
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7 users found this review helpful

Best Lemonade Ever

Reviewed: May 22, 2009
I used 8 lemons and nuked 'em for about 20 seconds to soften them for juicing. Easy and quick. I only added 1 1/4 cp sugar. OMG!!! Sooooo good!!!! I tested it out before our BBQ this weekend, yummy!!!! ITSA KEEPER!!! Mahalo!
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7 users found this review helpful

Korean BBQ Short Ribs (Gal-Bi)

Reviewed: Mar. 26, 2009
soooo Ono (good)!! In Hawaii, we say "Kal-Bi", no matter, it totally rocks. I couldn't remember how make the marinade, thanks so much! I didn't add the Pepsi (from Brian's suggestion), but I do add 1/4 to 1/2 can of Pineapple/Passion Orange juice by Hawaiian Sun. Not sure if its available in the mainland states though, so if you'd like, just add 1/2 cp pineapple juice and maybe a squeeze of orange juice. Alright!!! Now we kau kau. (grind)
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7 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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6 users found this review helpful

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

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

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

Graham Cracker Crust I

Reviewed: Dec. 9, 2010
I messed up the first crust by using only 16 crackers and not measuring them after I crushed them, then proceeded to add the sugar then the butter, which turned out to be WAY to much liquid. I went ahead and baked it anyway, and minutes later, YUK! too buttery. Okay, back to the drawing board, FOLLOW THE RECIPE AND MEASURED and Wallah! Beautiful! I love this crust and always bought the premade ones, never again! Thanks for this recipe. (I omitted the cinnamon just for personal preferences)
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4 users found this review helpful

Chicken Pot Pie II

Reviewed: Sep. 17, 2008
Thank you! As a kid, we used to eat the store bought pies and I liked them. However, when I introduced it to my children they never cared for them. I came across this recipe while searching for something different to make with the left over chicken I had. This recipe was perfect for me as I had all ingredients on hand. I added another crust on the bottom and pre-cooked it first before adding in filling. I also used cornstarch instead of flour and added a little more chicken broth as it appeared on the dry side. It came out PERFECT and my now adult daughter and her fiance as well as my husband (a picky eater) totally loved it. Will definitely be making this on a regular basis. Mahalo Again!! Keep creating!!
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4 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

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

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

Creamy Oriental Dressing

Reviewed: Jun. 18, 2009
I made this recipe exactly as instructed so I could make a fair rating, 4 1/2 stars. I've had better, but I really did like this too. I used it as a dip for fresh watercrest. I used to just whip up mayo, ketchup, salt n pepa, but this was different and perfect! Thanks Jeanie!!
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3 users found this review helpful

Simple Whole Roasted Chicken

Reviewed: Mar. 26, 2009
I have to give this a five star rating. It was definitely super juicy, which is totally what I wanted. Thank YOU!!! I do believe the cooking method (breast side down) has something to do with it). I too doubled the dry ingredients, although next time I won't double the salt. It doesn't need it. I didn't have time to marinate it for the recommended time, and marinated for 3 hrs. Next time I'll try the 12 hrs,but it came out soooo great anyway. I followed the time and temperature directions, except I did add a foil tent the last 1/2 hour to keep the skin from overcooking. I don't eat the skin, but other family members love it and it helps keep in the seasonings and adds flavor. Soooo EXQUISITE!!!!! Thanks again Indriani
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3 users found this review helpful

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