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

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V.Naehu808

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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

Chicken Stew with Dumplings

Reviewed: Jun. 18, 2009
I'm giving this a five because the stew is terrific! The dumplings, after they're finished will help to thicken broth. Also, using canned broth or cubes adds to the sodium content,so try to follow the recipe w/o the broth. Add poultry seasoning instead, that will help enhance the flavor of the soup. When my soup tasted bland, which sometimes it does because of the fat in the chicken content, (Sometimes, I don't have time to cool it and skim off the fat), I add 1 to 2 T of soy sauce. (U won't taste the soy sauce, but somehow it enhances the flavor of the soup and brings out the other spices as well, while maintaining that "chicken" stew factor). I too, cubed my potatoes and carrots, didn't have peas. My adult child and her kids dropped by and she was so excited when she saw I had made "chicken & dumplings". She took some home. Next time I'm gonna try your dumpling recipe. This time I cheated and used Bisquick, my reliable go to mix. Not sure I'd use the parsley though, I like them plain. BTW, I used 5 huge chicken thighs, skinned, which I cut up into thirds after they were cooked,then returned to pot with bones. (we like actual pieces of chicken) (more flavor) AGAIN, MAHALO!!!!
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2 users found this review helpful

Honey Mustard Dressing II

Reviewed: Jun. 18, 2009
Okay, I had to leave my laptop and try this recipe NOW!. Plus, I was ono (craving) salad. But I didn't have fresh lemons so I used the stuff in the plastic "lemon", French's yellow mustard, B.F. mayo and honey. It was pretty good. I'm gonna try with fresh lemon next time, i'm sure it'll make a difference somewhat, but I can taste the potential for changing it up with different herbs and/or using the Dijon. Thank U Mary Ann!!!
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2 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

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

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

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

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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5 users found this review helpful

Cinnamon Rolls II

Reviewed: Mar. 26, 2009
Absolutely the Best!!!! My adult kids and hubby loved them. I kinda messed up, or so I thought because I let the dough rise a little before I kneaded it. Then I rolled it out. I definitely had to use more flour than called for as the dough was quite sticky after I had mixed it thoroughly, so I just continued to add flour until the texture was right. I then placed it in a sprayed with cooking pam bowl, covered with damp towel and placed in a warm place for an hour. I then halved it and began rolling into a rectangle, which I didn't have any problems with. I placed them in three seperate pans, placed two in the freezer for later. (I placed the pan in a Ziplock freezer bag, sealed and into the freezer). Then I let the rolls I wanted to cook, rise for another 1/2-45 minutes, then baked as directed. The creme topping was great! I don't care for that much sugar, so I just used 1cp confectioners, it was perfect for us. Thank you soo much!!!!
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3 users found this review helpful

Honey-Garlic Pork Ribs

Reviewed: Mar. 19, 2009
It wasn't what I was hoping for, but I enjoyed it just the same. I'm giving it five stars because if I let the ribs marinade for at 8hrs, i'm sure they would have been even tastier. I didn't have much time, so they only marinaded for an hour, I then cooked for 1hr, 30min as recommended. I didn't measure the ingredients, it was all by eyesight and then taste, and boy was it good! Next time I'll marinade the recommended amount of time. Mahalo
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1 user 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

Quick and Easy Alfredo Sauce

Reviewed: Feb. 23, 2009
I have to give this five stars because I don't like the jar stuff and have never attempted to make it from scratch until now. I read all the reviews (well most) and followed the recipe almost to the tee. I added italian seasoning, fresh ground black pepper, no salt (it didn't need any). It came out sooo creamy, I wish the parmesan cheese would melt better than it does though, then I could say it was "silky", but it wasn't, I could feel the parmesan on the palate, but it was good nontheless. I had left over chicken, so added chopped chicken and laddled it over my spaghetti pasta (ran out of fettucine and linguine) and topped with chopped fresh parsley/cilantro and another turn of the pepper grinder. EXQUISITE!!! Mahalo for this recipe!!!
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1 user 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

Easy Lasagna I

Reviewed: Feb. 18, 2009
I hadn't made lasagna from scratch since 8th grade, Home Economics class, at least 30 yrs ago, so I was ready for a challenge. But alas, one did not exist!! I used my leftover speghetti sauce, which I make from scratch, well semi homemade, canned stewed tomatoes, canned tomato sauce, ground beef/italian sausage (when I have the sausage on hand), italian flavorings, fresh garlic, etc....But I didn't have enough, so I just added more plain tomato sauce, water (not much, I like my sauce kinda thick)and flavorings and heated throughly. I don't remember mixing the cheeses in Home Ec's, but I want to follow recipes as they are written the first time, and tweak, if necessary, thereafter. I also remember boiling the lasagna before making our layers,back then, but again, i followed the recipe, as is. I just made sure, as one reviewer wrote, make sure pasta is covered with the sauce to ensure a nice "cooked" noodle. And it came out fabulous!!!!! Here's the kicker, while I was at our local grocery store purchasing the cheeses, they had a sale on Stoffer's Frozen Lasagna Dinner, serves 4 for $18.00. (I thought, well it may be more expensive for me to make it, but at least its FRESH and Homemade!!!) For those of you who may be thinking, $18.00 DOLLARS, thats a sale?, well when u live in Hawaii, we pay double for almost everything, and sometimes more than that. Too bad our pay isn't doubled, huh! SO yep, thats a sale. SUFFICE it to say, my family loved it, AS IS!! BTW, I bought regular l
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1 user found this review helpful
Photo by V.Naehu808

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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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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4 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

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

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

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

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