emilyv Recipe Reviews (Pg. 1) - Allrecipes.com (16187043)

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Olive Oil Pressure-Cooked Whole Roasted Chicken

Reviewed: May 31, 2014
I submitted this recipe and made it again to "test" it. It is still really, really good!
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4 users found this review helpful

Chef John's Minestrone Soup

Reviewed: May 31, 2014
This is a fantastic recipe that is so delicious. I did not have dried cranberry beans or canned garbanzos; used 2 cans red kidney and one can cannellini. Chef John's recipes are so good, I stick with what is written if I have everything listed in the recipe. If not, then substitutions are made out of necessity, primarily. This time, I did add some fresh oregano and rosemary because it is in my garden and fresh herbs always make recipes so vibrant. LOVED this soup -- but it makes ALOT OF FOOD! Oh, I did add 1/2 teaspoon of balsamic vinegar to the soup -- it's some thing I add to most of my Italian soups and sauces---
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5 users found this review helpful

Chef John's Beef Goulash

Reviewed: Dec. 29, 2013
This is a great recipe. Since it did not specify whether to use spicy or sweet paprika, I used a bit of both. Also, made sure I used traditional Szeged Hungarian Paprika (lucky for me it was on sale when I went to purchase)---I think it makes a difference. Be sure to watch the goulash the last 10-15 minutes. You want to make sure the liquid has cooked down enough but not too much that it burns. Great recipe, Chef John!
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15 users found this review helpful

Maple-Brined Pork Loin

Reviewed: Nov. 23, 2013
This brine was fantastic! Was feeling "creative" in the kitchen so added some Maldava Coconut sugar as well to the brine. Pork stayed in the brine for 24 hours. Went completely off the grid when it came to cooking the pork. Used a Terra Cotta "roaster" normally used for Whole Chicken (It is soaked in water for at least an hour so the food will not dry out when in the oven). Covered the entire bottom of the roaster in pearl onions, added some maple syrup, quite a bit of maldava coconut sugar (does not taste like coconut), the mustard, salt, dried ginger, fresh rosemary and chopped garlic. Seasoned the pork with salt, pepper, and maple syrup. Placed the pork on top of the onions, packed the coconut sugar on the top of the pork to form a crust. Cooked in the Terra Cotta Chicken Roaster (which is a covered roaster). Once cooked to temperature (always check with a thermometer!), switched the over to broil, took the top off the roaster and put the roast back into the oven so the sugar crust would actually become a crust and caramelize. Let the roast rest uncovered -- did not tent with foil for fear the coconut sugar crust would become soggy. This was fantastic!! This was the most flavorful pork I have ever made -- and am quite certain it was because of the fantastic brine from Chef John -- the combination of flavors was delicious. Thanks, Chef John! I would have never gotten so creative in the kitchen without this recipe! Am making your beef goulash tonight!
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11 users found this review helpful

Easy Faux Chocolate Mousse

Reviewed: Mar. 23, 2013
I added Hazelnut liqueur to this along with half of a dark chocolate candy bar and some cocoa. It is rather thick but still very good. I can see using this as a layer between cakes, on top of layered desserts, etc. Imagine this would also be wonderful with some prepared coffee and coffee liqueur. The possibilities are endless in terms of diversity. Thanks for sharing this recipe!!!
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6 users found this review helpful

Farfalle Pasta with Zucchini and Lemon-Cream Sauce

Reviewed: Mar. 23, 2013
Agree with others this recipe needed a bit of a nudge; but there is beauty in simplicity. I think the flavor hinges on the quality of ingredients used. Specifically, the quality of the parmesan. Did not have basil, so used oregano (sparingly). Sauted the garlic, added some white wine once the cheese sauce was added to the garlic, then the pasta. Also, cooked the pasta in boiling water with a few chicken boullion cubes added. Used that to add to the sauce. Also, used a bit more pepper. Next time, will saute shallots and garlic.
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2 users found this review helpful

Cornish Game Hens with Garlic and Rosemary

Reviewed: Jan. 6, 2013
These were fabulous. In addition to putting lemon and rosemary in the cavity, I added some garlic cloves. I also added some thinly sliced lemon and butter under the skin of each hen. Had to cook them longer and at a lower temperature so the hens would cook through first and not burn on the outside. I started at 350 degrees for 30-40 minutes and then increased the temp to 450 to get the skin crispy.
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6 users found this review helpful

Caramelized Pearl Onions with Balsamic Glaze

Reviewed: Jan. 6, 2013
I was afraid the balsamic glaze would overpower the onions but that did not happen. In fact, the leftovers are even better the next day because the glaze mellowed out.
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2 users found this review helpful

Cranberry, Glazed Walnut, Orange, Avocado, and Blue Cheese Salad

Reviewed: Jan. 6, 2013
I made this salad as a starter to Christmas lunch. It was really good. Have already made it again to take with me to work!
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0 users found this review helpful

Coconut Chicken

Reviewed: Jan. 6, 2013
This turned out quite tasty. Thanks for posting the recipe!
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1 user found this review helpful

The REAL No-Guilt Chocolate Pudding

Reviewed: Jan. 1, 2013
This pudding definitely tastes best when chilled overnight. I added some non-dairy creamer (mimic unsweetened cream) and used agave nectar in addition to the maple syrup (used half the maple syrup). Added a few teaspoons of water. Really creamy and satisfying. Will definitely make again. Thanks for posting!
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2 users found this review helpful

Creamy Potato With Rosemary Soup

Reviewed: Jan. 1, 2013
I used the directions as a guide and threw in some left overs in addition to the ingredients listed. I added some overcooked white beans, mushrooms and some carmelized onions that had a balsamic glaze over it, as well. The soup was awesome; but it turned out to be brown (the color of a good brown gravy) -- therefore, no picture because it does not look very appetizing, but tastes great!
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1 user found this review helpful

Pressure Cooker Italian Chicken Soup

Reviewed: Sep. 3, 2012
This is a wonderful, hearty and healthy soup. I realize there are purists out there that say why rate a recipe 5 stars if modifications were made. Well, I say, it's ok! I made one or two modifications based upon what was on hand and to my taste -- but that does not negate the wonderful recipe shared! I used two Jenni-O HOT Italian turkey sausages and two regular mild italitan sausages. Followed the instructions exactly. The only other thing I changed was to add half a can of diced tomatoes (per another reviewer). The real kicker was adding fresh squeezed lemon juice of HALF of a SMALL lemon. To me, it added a nice bright freshness to the heaviness of the other ingredients. This is a wonderful recipe as is or with a modification or two. Make it your own and enjoy! Thank you for the wonderful recipe!
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7 users found this review helpful

Bean Soup With Kale

Reviewed: Sep. 1, 2012
This was really good. I added a few carrots, a little white wine, and a few more spices. This is quick, filling and healthy!
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2 users found this review helpful

Chocolate Buttermilk Brownies

Reviewed: Jan. 8, 2012
These were good. I did not have eggs so used coconut oil. They would have been better had I used less coconut oil and added some applesauce. Other than that, pretty good.
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2 users found this review helpful

Sparky's Doggie Treats

Reviewed: Jan. 8, 2012
My dogs liked these but I had to modify the recipe only because of what was on hand. I did not have eggs so used coconut oil instead. Added a tablespoon of ground flax and used coconut/peanut butter. Did not have corn flour so used all purpose flour. The dogs like them so am happy with this simple recipe -- and, it makes quite a few treats!
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5 users found this review helpful

Thai Pineapple Chicken Curry

Reviewed: Jan. 8, 2012
This is a great recipe. After reading reviews, I only added two and half tablespoons of the red curry paste and two tablespoons of the fish sauce. Believe the curry paste I had was concentrated because the dish was quite spicy -- but still very good. I followed what other reviewers suggested and mixed the curry paste with grape seed oil and cooked for about 3-4 minutes, added a clove of garlic before adding the chicken to brown. My chicken breast was frozen solid so I made this dish in the pressure cooker. After browning the chicken (used whole chicken breasts -- cld not chop because it was frozen), I added the coconut milk, a dash of ground corriander, fresh cilantro, pineapple juice and the bamboo shoots (drained). Cooked on high pressure for 15 minutes, then put the cooker on brown and took the lid off so the sauce wld reduce -- for 10 minutes. Did not have fresh bell pepper, so used one pickled red bell pepper and one orange. Added the pineapple at the end and served over jasmine rice with fresh cilantro to garnish. I think a squeeze of fresh lime juice would take this dish over the top! Great recipe, though!!
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4 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Jan. 7, 2012
Absolutely great recipe. I made this for Christmas and everyone loved it. I love that there is no butter in it. It tastes better the next day. Not too sweet -- really allows the pistachios and cranberries to shine. I added extra cranberries.
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4 users found this review helpful

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