Vennettes_mom Recipe Reviews (Pg. 1) - Allrecipes.com (15862004)

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Slow-Cooker Barbecue Ribs

Reviewed: Jan. 9, 2012
Fall off the bone juicy!! I made my own bbq sauce (ketchup, brown sugar, liquid smokes "hickory smoke", seosoning salt, garlic salt, sea salt, course pepper, worcestershire sauce, cholula hot sauce, c as yenne pepper, and my favorite ingredient white wine -season to your taste ) ALWAYS TASTE TEST! Just don't taste it after you put it on tge beef or pork ribs lol. And if you like the taste of your bbq sauce b4 its cooked, you will love the taste after its cooked! Fabulous, fabulous, fabulous! I cooked 1 lb pork back ribs pre wrapped in the meat section. so juicy and falling apart my 9 month old could eat them!
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7 users found this review helpful

Grandma's Chicken Noodle Soup

Reviewed: Feb. 18, 2012
OMG! Grandma did the world good (with a reviewer accomplice) coming up with this recipe! Only things I did differently per preference was I added carrots added more celery and made my own chicken broth. and after reading some reviews I thought the whole "adding an ENTIRE rotisserie chicken with the simmering vegetables then remove after 15 min shred desired amount of chicken add corn starch then add the shredded chicken" was an AMAZING idea. I halved the recipe for 6 . But everyone said this was thet best chicken noodle recipe EVER!
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5 users found this review helpful

Appetizer Mussels

Reviewed: Jan. 9, 2012
Holy ! These ARE amazing! im sure the regular recipe is delicious but I didn't have the "juice" recommended, but I did have spicy vegetable juice and tomato sauce! I use sauvignon blanc for the white wine and I added a tbsp of cholula hot sauce and a bay leaf, and I had garlic french bread which was stupendous! Definitely saved the leftover sauce for spaghetti sauce tomorrow! Also I slowly heated up the sauce on medium low for about 30 minutes then added mussels and turned it up to medium for the 6 minutes then turned the sauce on high heat for 5 minutes + definitely a keeper
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5 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Jan. 3, 2012
Wow is one word to sum up the delicious-ness of this soup! Like other reviewers next time I will add at LEAST one more cup of broth, even 2 more 2 cups with another 1/4 cup of wine (i really love to cook with the wine literally called "red") the wine really brings out a bolder flavor. I also used fresh oregano instead of dried (i snipped leaves off of 2 twigs) I also added butternut squash, And i also used more broth instead of water and no additional salt needed. Everything else was the same. But raves ALL around, my baby girl couldn't stop saying mmmmmm ! (neither could anyone else)
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5 users found this review helpful

Honey Glazed Ham

Reviewed: Jan. 1, 2012
First time making ham and everyone loved it! I went off this recipe and a glazed ham recipe also on this site. (just for the glaze tho) I Used a spiral smoked ham and for tge glaze I added natural hickory liquid smoke, and worcestershire. I also used brown sugar instead of the corn syrup. I also used ground cloves instead of whole, which I smothered the ham in before basting. I did taste test the glaze until I had a flavor explosion in my mouth so I recommend TASTE TESTING! If you want a salter less sweet ham use more worcestershire and liquid smoke, if you want a sweeter ham use more honey and brown sugar. I did baste every 10 minutes. I cooked it in a roasting pan lined with foil. and thee juices left over make a very nice ham dipping sauce!
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4 users found this review helpful

Dawn's Candied Walnuts

Reviewed: Dec. 29, 2011
I only had half a pound of chopped walnuts so I baked those half the cooking time. (so 325° for 4 min) and followed the recipe exactly. I followed another reviewers advice and lightly salted (with sea salt) the candied walnuts as they cooled. VERY YUMMY!! I will always have a bowl of candied walnuts within reach from now on! This recipe is so easy and very versatile, next time I'm using pecans!
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4 users found this review helpful

Glazed Ham

Reviewed: Feb. 18, 2012
STUPENDOUS!! Glazing every 5-10 min is ESSENTIAL, EVERYONE LOVED IT!
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3 users found this review helpful

Jalapeno Popper Mushrooms

Reviewed: Feb. 18, 2012
Fantastic recipe ! Rated 4 stars because I think cooking then on the stovetop brings out a better flavor in the cheese. my husband got some from the deli. We didn't know how to cook them so I guessed and put water in a sauce pan just enough to go about half way up the mushrooms cooked on med - med high heat covered for 15-20 minutes. And thet cheese was so good. Next time I made my own and bought some from the deli and cooked them in the oven. They tasted the same except in the oven it makes the cheese almost instantly disintegrate in your mouth but on the stove top it makes the cheese melt in your mouth!
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3 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: Feb. 18, 2012
I only rate 4 stars due to using jarred alfredo sauce. I make my own. You can use either half and half, heavy whipping cream and dilute to desired consistency with milk. For my sauce I use half cup milk, and half cup heavy cream add it in my already cooked and drained penne or fettucini noodles. I cook over med low heat and add 1-2 cups shredded parmesan cheese. And thats your basic alfredo sauce. but I like to add a variety of cheeses. I add (serving for 4 ppl) 1 1/2 C parmesan, 1/2 C pepper jack, and 3/4C swiss. And constantly stir until mixture forms a nummy sauce. (i also add 1 tsp italian seasonings 1 tsp pepper and 1 tsp sea salt)
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3 users found this review helpful

Bread and Celery Stuffing

Reviewed: Jan. 1, 2012
Sooooo good! Like another reviewer I judged how much broth to add in. (and taste testing helped too!) I used fresh buttermilk bread I dried our myself overnight. And I also used predried bread at the store and the buttermilk bread was hands down the best tasting by far, both were really yummy but the texture in the buttermilk was to live for! only good reviews were to be said by my family and friends!
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3 users found this review helpful

True Bangers and Mash with Onion Gravy

Reviewed: Jan. 1, 2012
So I've made this twice and this is what I have liked so far. I just used the gravy recipe and put it on mashed potatoes! Excellent! I made my own beef broth, 3 boullion cubes in warm water. I also followed another reviewer and added a half cup of cold water mixed with corn starch (the more starch the thicker the gravy) I used about3 heaping tblsp. And for the wine I used one called "red" which left a very nice bold flavor. I let all that boil On high heat only stirring a COUPLE times . It took about 30 minutes for it to decease to half its volume. But EXCELLENT BROWN GRAVY!
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3 users found this review helpful

Perfect Turkey

Reviewed: Dec. 23, 2011
My first turkey: Very delicious, even after forgetting to brine the turkey overnight (i brined for 2 1/2 hours, I also forgot to flip the turkey over till the last 30 min! Skin ripped off but mmmm juicy! The juices are unbelievably flavorful! I put clumps of butter under the skin of the turkey, which helped lock in moistness! After pouring melted butter all over I smothered in garlic salt and I received compliments and also, pouring done of the juices over the turkey was a fabulous compliment!
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3 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Mar. 2, 2012
Everyone loved this recipe and the spinach goes perfectly with it!! Will make again and again!
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2 users found this review helpful

Sauteed Apples

Reviewed: Mar. 2, 2012
Delicious! My 11 month old enjoyed these too!
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2 users found this review helpful

Philly Cheesesteak Sandwich with Garlic Mayo

Reviewed: Mar. 2, 2012
Wowza!! This recipe is amazing!!! I wa a little skeptic on the amount of vegetables but its PERFECT! Thanks for submitting tera!
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2 users found this review helpful

Oven Fried Parmesan Chicken

Reviewed: Mar. 2, 2012
Soooo good! Love, love! I used crushed texas toast croutons instead of brad crumbs, and it was fabulous!!!
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2 users found this review helpful

Three Cheese Manicotti II

Reviewed: Mar. 2, 2012
This is a keeper! Delicious! I tried using a plastic bag like a reviewer had recommended but I cut the hole way too big! So I used a baby soon and that worked perfectly! If this were served at a restaurant it would be a $15 plate at least! Yummm
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2 users found this review helpful

Au Gratin Potatoes

Reviewed: Feb. 21, 2012
These were ok I used simply hashbrowns cubed, I think sliced or shredded would taste better with at least a tsp of salt and pepper. I LOVE peppers but with this dish I wouldn't add any maybe a red pepper would taste better. Also next time I will add a 1/2 C fresh shredded parmesan cheese and target then layer I will mix all together and then top with more parmesan cheese at the last 15-20 min till lightly golden and crusted. - will update when I make it again
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2 users found this review helpful

Boston Baked Beans

Reviewed: Feb. 18, 2012
Very good just make sure their is enough water throughout the entire cooking process otherwise your gonna have dry beans
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2 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Feb. 18, 2012
I wish I could give more stars!! Absolutely wonderfully flavorful and tasty soup!!
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2 users found this review helpful

Displaying results 1-20 (of 30) reviews
 
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