VICBEN Recipe Reviews (Pg. 1) - Allrecipes.com (1504367)

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Chicken Cordon Bleu II

Reviewed: Jul. 9, 2003
My hubby was really impressed! And the leftovers were great the next day too.
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2 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Jul. 9, 2003
I love the recipe as is. I have been making CathyM's version for the last few years. In fact, it is in the oven right now. My favorite is the very bottom pieces where the cheese gets browned! I made this one time without onions because I was out, and I didn't think my husband would notice. Boy was I wrong! I will never alter anything in this recipe again!
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2 users found this review helpful

To Die For Fettuccini Alfredo

Reviewed: Jul. 11, 2003
Heavenly!! My husband, like reviewer, SANDRAFOWLER's fiance, scrapped our plates! Fettuccini Alfredo is one of our favorite dishes. I totally craved this when I was pregnant (and believe it or not I only gained 8 lbs. with my pregnancy!) Never again will we order this in a restaurant because I can make it better thanks to Michelle Barr!!
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2 users found this review helpful

Steak Tips with Mushroom Sauce

Reviewed: Aug. 13, 2003
Absolutely divine! My husband, who doesn't care for mushrooms, really loved this recipe. He took the leftovers to work and said it was just as good the next day. I served it with the Ultimate Twice Baked Potatoes from this site as well.
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1 user found this review helpful

Cooking Light magazine's Chicken Parmesan

Reviewed: Aug. 25, 2003
This dish is excellent! I used chicken tenders and dipped the tenders in flour first. I also added parmesan and chopped garlic cloves to the breadcrumb mixture. After browning the chicken for about 3 to 4 minutes on each side, I put them on a cookie sheet in the oven at 350 degrees for about 5 minutes to finish cooking. Then I placed a little of the sauce (which I made) on the chicken tenders, topped with shredded provolone and Parmigiano and put it under the broiler to melt the cheese. I coated hot, cooked pasta with the remainder of the sauce. Definitely a keeper!
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7 users found this review helpful

BLT Salad

Reviewed: Aug. 25, 2003
I told my hubby that I was making a salad and baked potato for our dinner. Boy, was he surprised!! He loved the BLT salad and the dressing was spectacular! I don't care for mayo, and now I am craving that dressing! I used thick sliced bacon and made my own croutons with a sour dough round... yummy!! My husband is already asking for this again and he never eats salads! Thanks D. L. Mooney!
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5 users found this review helpful

Rich and Simple French Onion Soup

Reviewed: Aug. 25, 2003
I LOVE French Onion Soup!! My hubby and I use to have to go to one of our finer restaurants in town (that is not kid-friendly so we had to find a babysitter too) to get the best onion soup in town but thanks to Lori Levin, I can make it myself! I sliced about 5 large onions and cooked them for about 40 minutes over med heat, stirring them once in a while. Then I added 1 minced garlic clove in for about one minute before adding 1/2 cup white wine (a bit more than 2 tbsp!). I let it cook until almost dry then I sprinkled the onions with flour and cooked that (while constantly stirring) for about 3 minutes. Then I added 5 cans of beef broth and cooked for about 20 minutes. I used grated Gruyere and this was absolutely the best french onion soup I have ever had and I can't believe I made it myself!! Thanks Lori!!
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487 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Aug. 25, 2003
We have this at least once a week and this is our main course! I completely omit the milk, butter and green onion. After scooping the potatoes, I add salt, pepper, thick sliced bacon, x-sharp shredded cheddar, hand mash, then top with more bacon and cheese! So fattening but so good! My hubby likes me to cook these for about 20-25 minutes so that the potatoes "pancake" (or spread) on the cookie sheet. One of my hubby's fave's! Thanks Debra!
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1 user found this review helpful

Burrito Pie

Reviewed: Aug. 25, 2003
We absolutely love this recipe! I double the amount of chile peppers, use hot (not mild) taco sauce and top with jalepeno's and that gives us the "kick" that we like! My hubby is from San Diego and grew up on great Mexican food. He moved to Tennessee to be with me so the least I can do is make a great mexican meal for him!! Thanks so much Kathi!
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Crispy Fried Chicken

Reviewed: Aug. 25, 2003
I am eating the leftovers right now and this chicken is even better cold! I have been making fried chicken for 10+ years and I have never been able to perfect the technique until now! I added garlic powder to my chicken after dipping in the flour and dipped my hubby's in Texas Pete hot sauce (mixed in with the buttermilk) because he likes it hot. I am a southern girl so I take my fried chicken seriously! So good with gravy too! Thanks so much Elaine!!
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68 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Aug. 25, 2003
I made the sauce to go with the St. Louis Toasted Ravioli and my hubby and I weren't too impressed with it. I have refrigerated the leftover sauce and plan to use it again with Baked Ravioli (leftover ravioli) to see how it tastes. Several other reviewers commented that it gets better with age, so we will give it another try. Thanks for sharing Jackie!
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1 user found this review helpful

St. Louis Toasted Ravioli

Reviewed: Aug. 25, 2003
We had this the other night and we absolutely loved it! My hubby and I are not too crazy about cheese ravioli, my hubby prefers meat, but I wanted to prepare exactly as directed. We will try the Meat Ravioli next time. Thanks Barb for a great meal!
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4 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Aug. 25, 2003
Awesome is right! I always thought my mother made the best pot roast and since she passed away 15 years ago (without a written recipe) I have been struggling with this dish. Well, we finally hit the jackpot with this recipe! I seared my roast first, then threw thinly sliced onion and 4 garlic cloves, minced, in the same skillet after searing. Then I added the remainder of the ingredients (except I only used 1 can of mushroom soup) plus 1/2 c. of Chardonney. I used cornstarch to thicken the gravy because we like a thicker gravy. Served with mashed potatoes and garlicky green beans and it was awesome! Thanks Brenda!!
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Awesome Pasta Salad

Reviewed: Aug. 29, 2003
I am so picky when it comes to pasta salad! This is Awesome!! I followed the advice of MC_MA_OF_3 and dried the pasta on a clean dish towel. I also substituted the green peppers for pepperonchinis. I added red onion and sprinkled with parmesean cheese! Yummy!! My husband absolutely loves it. He ate 2 huge bowls last night and took another huge bowl to work with him today. Thanks so much Desiree for sharing your AWESOME Pasta Salad!
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107 users found this review helpful

Red Enchilada Sauce

Reviewed: Sep. 6, 2003
This sauce made my husband propose to me again! (We were married in Vegas-after this sauce, he has asked for a Mountain retreat... cozy!) I used tomato paste & added extra chili powder and cumin. My husband is from San Diego and we don't have the same quality of food here in TN but he said this was better than any sauce he had in San Diego or Mexico! Thanks Sara for an awesome sauce!
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1 user found this review helpful

Enchiladas

Reviewed: Sep. 6, 2003
Excellent! I used refried beans instead of beef (my hubby's favorite) and I topped with Red Enchilada Sauce from this website (Hubby absolutely loved that!!) and monterey jack. Baked covered for 15 minutes and this was the best meal we have had since moving from San Diego to TN. Ole Donna!
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3 users found this review helpful

Best Beef Dip Ever

Reviewed: Sep. 9, 2003
I used a 2 lb. chuck roast and didn't cut down on any of the other ingredients. I cooked it for 6 hours one night and 4-5 hours the next day! I served on toasted french sub rolls, with mozzarella and "Homemade Horseradish" which is found on this website. My hubby and I really loved it. Thanks Lori for the best beef dip ever!
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2 users found this review helpful

Open-Faced Broiled Roast Beef Sandwich

Reviewed: Sep. 9, 2003
I used this recipe with the Best Beef Dip Ever found on this website instead of deli roast beef. I also subbed the mayo and mustard with Home Horseradish also from this site, and used Mozzarella instead of Provolone! My hubby thought it was divine! Thanks HellSwitch for a great sandwich!
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Famous Butter Chicken

Reviewed: Sep. 9, 2003
Loved it! I omitted the egg and melted 2-3 tablespoons of butter. I dipped the chicken in the melted butter, and then dredged in the cracker crumbs. Nice and buttery, not greasy at all, and I didn't have a problem with the cracher crumbs sticking. I also just used a couple of pats of butter rather than 1/2 cup to "dot" the chicken. Thanks so much Heather for a marvelous butter chicken that is famous with us!
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Cheesy BBQ Chicken Breast Sandwich

Reviewed: Sep. 9, 2003
Yummy! I made a couple of changes but this is a very quick and easy recipe. I omitted the green peppers (we don't care for them) and used sliced red onion (not cooked). I topped with bacon slices and mozzarella! So good!
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4 users found this review helpful

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