MrsV Recipe Reviews (Pg. 1) - Allrecipes.com (13940515)

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Chicken Tortilla Soup I

Reviewed: Nov. 2, 2011
delicious and easy!
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2 users found this review helpful

Pinwheel Cookies III

Reviewed: Jul. 14, 2011
yummy and easy. i sprinkled mine with powdered sugar. next time i think i will ice them.
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5 users found this review helpful

Salmon Cakes II

Reviewed: Mar. 28, 2011
GREAT recipe. My first time making anything like this. I just did a few tweaks. I used 1 small can of Wild Alaska Pink and 1 small can of Wild Alaska Sockeye (I think they are like 6 ounces?). This added richness in flavor and appearance. Mine needed 2 eggs to hold together, and instead of bread crumbs I used some crushed melba toasts. Dried parsley was fine, and I followed others' suggestion of parmesan cheese on the outside instead of flour. One more thing: I went to get my cheddar cheese from the grocery store salad bar and since it was what that had, I used half blue cheese and half cheddar. yums! Finally, I patted out the cakes on Thursday but didn't get to cook them until Saturday. I don't know how much this influenced the flavor, but they were definitely delicious! To cook, I browned both sides of the cakes in an ovenproof skillet in only olive oil and then finished warming them through in a 375 degreen oven for about 10 minutes. perfect!
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4 users found this review helpful

Mushroom Soup Without Cream

Reviewed: Mar. 23, 2011
Very delicious! Admittedly, i changed a lot of things due to forgetful shopping and our tastes, but the flavor started with the recipe. I didn't have leeks so i doubled up on green onions, and I didn't have celery either (!) but it was still good. I used half white button mushrooms and half brown pearl mushrooms. I also added about 3/4 cup _cooked_ black'n'brown rice to the soup as it cooked, which added a nice texture and nuttiness. After cooking the soup, i quickly browned some chicken breasts and then added soup to the skillet to cook them the rest of the way. then, let it all mellow in the fridge. the next day, i tasted and it was missing something. added a splash of red wine to the soup and chicken breasts in a skillet and re-heated for dinner--yum! rich and delicious without any added oil, fat, or cream!
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2 users found this review helpful

Fresh Spring Rolls With Thai Dipping Sauce

Reviewed: Mar. 23, 2011
Admittedly, I only used two elements of this recipe to combine with another: the cucumber and the sauce. Adding the cucumber to "Vietnamese Fresh Spring Rolls" was great, and the sauce was GREAT. yum yum!
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5 users found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: Mar. 23, 2011
very good flavors. I didn't use the vermicelli, and also used some pork instead of shrimp. Easy to follow instructions, and the hot water method for the wrappers definitely works better. i used the dipping sauce from Fresh Spring Rolls with Thai Dipping Sauce.
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5 users found this review helpful

Gingerbread Cookies II

Reviewed: Dec. 19, 2010
my first time making gingerbread cookies from scratch, and it was EVEN EASIER than using a mix! great great flavor, and easy to work with. thanks for the terrific recipe.
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7 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 19, 2010
great recipe--easy to make, easy to work with. we used it to make stained glass christmas cookies, and it worked very well.
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3 users found this review helpful

Chili Cheese Puff

Reviewed: Nov. 29, 2010
This was easy and delicious. Made it as one of several quiches for Thanksgiving morning breakfast, and the leftovers were good, too.
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3 users found this review helpful

Crab and Swiss Quiche

Reviewed: Nov. 29, 2010
I made this with real crab and added some extra liquid (eggs and cream) to fill the pie shell. My family found it to be "too fishy," but I put some Frank's hot sauce on mine and enjoyed it immensely.
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3 users found this review helpful

Brandied Candied Walnuts

Reviewed: Nov. 24, 2010
I made these for Thanksgiving, although my 9-year-old niece did most of the work. she recommended the 4-star rating because the taste is good, but the dipping was time-consuming, and I concur. be sure to use a rimmed baking sheet. We didn't and the coating ran over the sheet and into the oven. Otherwise, great recipe that i would make again. (p.s. we did not sprinkle the sugar on at the end b/c of of our preference, and they were plenty sweet.) (p.p.s. we used cashews instead of walnuts.)
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11 users found this review helpful

Citrus Glaze

Reviewed: Sep. 22, 2010
Delicious, simple, easy. I used this on broiled Tilapia: just brushed it on before broiling til done. I used fresh orange and lime juice and bottled lemon. I also used Stevia sweetener (one packet for 2 servings) and it worked properly. I added a little sprinkle of crushed red pepper to the fish before cooking, which was a nice flavor, too.
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4 users found this review helpful

Lime Fish Tacos

Reviewed: Aug. 5, 2010
very good flavors. the butter makes the fish brown beautifully--considering how healthy the rest of the recipe is, it's worth it. The flavors are great, but need MORE PoWER. I upped them all generously (garlic, lime, white pepper, pepper sauce etc.). For "hot pepper sauce," I used Frank's, and for my taste, a 2 parts sour cream 1 part mayo combination tasted better than 1-to-1. I soaked my fish in milk b/c that's what I was taught to do, especially with frozen fish like mine was. Basically, cut up the fish first and put the pieces in a milk bath. prep everything else, and when it's time discard the milk and add the fish as directed. takes the edge off the fish. finally, I served mine with lettuce, cilantro, red onion, and corn tortillas. an easy recipe that was delicious. thanks!
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7 users found this review helpful

Zucchini Patties

Reviewed: Jul. 2, 2010
I made this following the recipe pretty carefully, but I decided to bake them instead of frying them in a pan. It didn't work *quite* as well, but it wasn't a failure. I baked the patties on a cookie sheet in a 400 degree oven, turning every 5-8 minutes, until browned. they didn't come out crispy, but they were good. The next day, I reheated some leftovers in the toaster oven using the "toast" setting, and they were much better.
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2 users found this review helpful

Easy Shake and Bake Chicken

Reviewed: Jun. 17, 2010
I've made this several times, both with and without the skin on the chicken. both are good. To make this with olive oil instead of butter, use about half the oil as there is butter called for (so, for 6 servings, use 1/4 to 1/3 of a cup). Put the oil in the bottom of your pan but DON'T put the pan in the oven until it is almost done preheating--when it reaches about 375 or 400 degrees, depending on how quickly your oven heats. this will allow the oil to get hot and then sear the chicken without smoking. then just cook as directed.
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13 users found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Apr. 28, 2010
The PB does give a rich warm taste. Don't leave it out. I made a quick broth and the meat from some chicken wings and a carcass, saved from another time, then made the soup from that. To make it lo-carb, I subbed a sweet potato and a can of chickpeas for the potatoes. Other than that, i pretty much followed the recipe except that my can of tomatoes also had okra in it, and I used dried parsley. (Don't forget salt. I did at first, and it is key.) Very delicious--I'm eating it leftover for lunch today and it keeps getting better! To make the recipe a little smaller, I used the same amount of vegetables the menu writer said, the chicken I already had (admittedly, a small amount), and about 2.5 quarts of liquid. This yielded 5 meal-size servings. Try squeezing fresh lime into the soup when you eat it. This Latin technique is great against a rich soup.
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3 users found this review helpful

Blue Cheese Dressing

Reviewed: Apr. 22, 2010
I don’t like most blue cheese dressing, so I decided to make my own. This was so good: very delicate in flavor with a hint of the blue cheese taste, instead of the liquid version of a bit of bleu cheese (which is what I don’t like about the commercial stuff). If you like just a *taste* of the bleu cheese instead of overwhelming flavor of it, try this recipe and tweak it as you like! I used 2/3 of a cup of sour cream but no mayo (didn’t have any—oops). Because of not having mayo, I cut the sour cream with buttermilk (maybe ¼ cup?). I have just realized that I completely spaced on the onion, but after tasting it I can see how some onion powder would be better than actual onion. Dried parsley worked fine. I used only vinegar (red wine) as suggested by others. I used more like 1/3 cup of cheese. I did use the garlic as instructed!
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2 users found this review helpful

1-hour chili

Reviewed: Apr. 6, 2010
I wrote this recipe one night when I needed to multi-task. For us, the recipe yielded dinner for two and lunch for one. It would probably work to feed two adults and two kids.
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2 users found this review helpful

Quick and Easy Clam Chowder

Reviewed: Mar. 19, 2010
I made this for my family last year during Lent, and I am doing so again tonight. It is essentially jazzing up and spreading out canned clam chowder--that's why it's quick and easy. This method also allows you lots of options for controlling the fat, calories, sodium, and/or additives content, something that neither a traditional cooking method NOR straight-up canned soup doesn't do. I start with a quart of fat-free half-and-half and a pint of cream and work with that. it's great. we also add potatoes for a chunkier texture and fuller meal. Oh, and as other posters noted, DO ADD WINE. or sherry. Something that's already open and in the fridge, even. It really brings the flavor up a notch.
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6 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: Mar. 8, 2010
This is such a great and easy way to make “barbecue” at home. I am a native Memphian, and we are picky about these kinds of things. I used a premium brand of root beer (Hansens), which I think probably contributed to the great taste. Based on the other reviews, I did salt and pepper and pierce the pork before putting it in the slow cooker. I also covered the meat entirely with root beer, which is probably more liquid-to-meat than the normal technique but definitely necessary for this recipe. I did use pork tenderloin, too, because that is what I had in my freezer. Several people noted that this is an expensive cute of meat to shred, but it is also very lean. Considering that there is sugar in the root beer and in most barbecue sauces, cutting the fat helps the nutrition of this recipe. Also, sometimes pork tenderloin goes way on sale, and this is a great way to use some out of your freezer.
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3 users found this review helpful

Displaying results 1-20 (of 34) reviews
 
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