ValerieFrancine Recipe Reviews (Pg. 1) - Allrecipes.com (1638450)

Japanese Style Deep Fried Shrimp

Reviewed: Jan. 8, 2012

Fantastic but there are few tips to ensure resturant quality. First make sure you season shrimp before dredging in flour. Do not try and skip this step by mixing in flour it makes a big difference in shrimp taste. Shake excess flour off and let sit a few to ensure it is dry. Then dip in egg and panko again let it sit 5 to 10 min before frying this help secure the batter to the shrimp and it fry's so nice. You can do the same to pork, beef or chicken make sure you put the meat between a sheet of wax paper or plastic bag and flatten with mallet.

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Holiday Ribbon Gelatin

Reviewed: Dec. 23, 2011

I have made this reciepe for years with one addition whipcream in the lemon jello. It one that all will love.

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Ultimate Twice Baked Potatoes

Reviewed: Nov. 22, 2011

Very Very good. I love these as written but the calories just were too much for my waistline. I cut the sour cream, butter and cheese in half and added chicken boullion. For greens I chopped the green onions very very small then added chopped broccoli flowers. I like to prepare these the night before they seem to marinate with time and just taste much better. Place the cheese is on the top so it browns when broiled.

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Ultimate Twice Baked Potatoes

Reviewed: Nov. 22, 2011

Very Very good. I love these as written but the calories just were too much for my waistline. I cut the sour cream, butter and cheese in half and added chicken boullion. For greens I chopped the green onions very very small then added chopped broccoli flowers. I like to prepare these the night before they seem to marinate with time and just taste much better. Place the cheese is on the top so it browns when broiled.

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4 users found this review helpful

Monkey Meat

Reviewed: Aug. 19, 2011

This was very good. Read all reviews and was surprised at how many do not use chili in fear of food being to hot. If you buy mild chili it will take on the flavor of chili with out the heat and that is a flavor all should experiance. I buy about 10 to 15 pound of Hatch Chili every year seperate it and freeze. i use all year long. However I never combind several chilies like Pobalno and Jalapenos and only cook 20 min. If you don't like heat make sure all seeds are removed then you get flavor not heat. I think most important step is to Sear meat and sauted all veggies before the mix. After I mixed it I put in Crock Pot becaus I don't like to stand over the stove making sure nothing burns.. This was good amazing thing is you can substitue the meat for all cuts like Chicken, Pork even ground beef. It will all turn out. Mostly don't be afraid of heat get mild and it all works out. When making a stew or soup I use a cup to two cups in my dishes. It really add a flavor that can not be duplicated. Next time I am going to try adding chipotle chili in adobo sauce just a teaspoon to table spoon the rest of the can I will seperate and freeze in a baggies for other uses....I really think it would take this reciepe up a level or two. Guess I will try it again and let you know. ValerieRoman9@aol.com

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2 users found this review helpful

Monkey Meat

Reviewed: Aug. 19, 2011

This was very good. Read all reviews and was surprised at how many do not use chili in fear of food being to hot. If you buy mild chili it will take on the flavor of chili with out the heat and that is a flavor all should experiance. I buy about 10 to 15 pound of Hatch Chili every year seperate it and freeze. i use all year long. However I never combind several chilies like Pobalno and Jalapenos and only cook 20 min. If you don't like heat make sure all seeds are removed then you get flavor not heat. I think most important step is to Sear meat and sauted all veggies before the mix. After I mixed it I put in Crock Pot becaus I don't like to stand over the stove making sure nothing burns.. This was good amazing thing is you can substitue the meat for all cuts like Chicken, Pork even ground beef. It will all turn out. Mostly don't be afraid of heat get mild and it all works out. When making a stew or soup I use a cup to two cups in my dishes. It really add a flavor that can not be duplicated. Next time I am going to try adding chipotle chili in adobo sauce just a teaspoon to table spoon the rest of the can I will seperate and freeze in a baggies for other uses....I really think it would take this reciepe up a level or two. Guess I will try it again and let you know. ValerieRoman9@aol.com

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5 users found this review helpful

Apple Crisp IV

Reviewed: Apr. 26, 2011

INCREDIBLE WITH THESE TWEAKS. Instead of 2 cups of flour use 1/2 cup flour and 1 -1/2 cup of Panko, add a 1/4 teaspoon of ground cloves and 1/8 to a 1/4 cup of sliced almonds. Use 15 medium apples. With these changes the reciepe could be served in a five star resturant. Place in a ramkin that has been sprayed with non stick spray.

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Tortillas II

Reviewed: Apr. 3, 2011

Thank you for the measurments. I make them all the time but never had a reciepe... Yahoo.. I do now and it worked out fine. Tips that Iwould recommend it making sure your water is very hot I use boiling hot and use a fork to stir till my hands can tolerate the heat. Then knead dough and I use a plastic wrap the ball and clean up the mess I have made. Get my pan ready approx 20 min later I pinch the dough and make a round ball and press to a flat disk then roll from the center out it should come out round and even on edges. Try to get the same amount of dough each time for consitant tortilla. Now it is hard to find a small roller but those are the best approx 8 inches long and 1" diameter. Don't cook too long look at resturants or store bought see they are not real brown... Now if you want to increase taste use lard....

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Broiled Tilapia Parmesan

Reviewed: Apr. 2, 2011

LOVE this with a deep fried taste... I sprinkle panko crumbs on fish at end..... very good

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Broiled Tilapia Parmesan

Reviewed: Mar. 30, 2011

LOVE this with a deep fried taste... I sprinkle panko crumbs on fish at end..... very good

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2 users found this review helpful

Homemade Flour Tortillas

Reviewed: Mar. 7, 2011

Big secret in making tortillas. If the get crackery and can seem to get over that. Use warmer water add a pinch of yeast. It will make sucessful tortillas all the time. These cost pennies to make at home. Soon you can whip out dozen in 5 min with practice.

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Zucchini Pancakes

Reviewed: Jul. 15, 2010

To get a really nice texture you must pull most of the moisture out of the zuchini. I added chopped hatch green chili's you can add any type of pepper, chili or vegtable these are so versitile. I use bread crumbs or flour to dredge the patty in before frying in a heated pan. If your pan is not hot enough the patty will absorb the oil. If you make some that are an inch or two round makes a nice snack.

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Cinnamon Coffee Cake II

Reviewed: Apr. 20, 2010

Very Good. Wrote the ingeients down and made the cake. Thought it was odd no water so I added about 1/2 cup. I only had vanilla pudding mix skiped the butterscotch. Will try that next time and maybe 3/4 cup of water if it is not as good I will stick to the 1/2 cup of water. Most important I used a powder sugar glaze over the cake great presentation.

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Fideo (Mexican Spaghetti)

Reviewed: Mar. 20, 2010

Made this last night because I did not have vermecilli noodles. It turned out okay. I have made Fideo for over 30 years it is a staple in our house. There are many ways to tweak it. My favorite is to brown a few macaroni noodles then use vermecilli crushed noodles. These seasoning work. I brown noodles add onions till translucent then garlic for about a two min. I use bullion, tomato sauce (lite) salt. Don't ever measure but it is a very inexpensive dish kid love. Goes great with beans and tortilla.

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Iowa Pork Steak

Reviewed: Mar. 6, 2010

I had two small pork roasts I tried to cut them uniformly. I then followed the recipe exactly but made two pans and added sour cream in the second dish. and topped both with browned slivered almonds. FANTASTIC! While baking I added some potatoes for fast mash potatoes.

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Slow Cooker Chicken and Dumplings

Reviewed: Oct. 11, 2009

Amazing reciepe. NO PREVIOUS COOKING EXPERIANCE NEEDED.... This is now going to be a classic for our home. just to easy and has to be the best I have ever had. I did use more seasoning but not enough to talk about. I think this is a basic and great to take to a family in need of a dinner. LOVE IT!

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Mexican Rice II

Reviewed: Aug. 5, 2009

This is a common reciepe in my home. I brown the rice that really takes it up a notch. brown watch the pan stir often the browner the better.

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Shepherd's Pie VI

Reviewed: Jul. 5, 2009

I added bugandy wine and worchester sauce. I like vegtables so I diced up aspargus (daughter does not like peas) and Zucchini yellow and green type. For the topping I added sweet mash potatoes to make a bit healthier

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Quinoa and Black Beans

Reviewed: May 4, 2009

Awsome meal.... I added cut up bell peppers yellow, green and red. I usally chop up what left and freeze in small bags for cooking ease. I also added some taco seasoning. I did not have corn so I added jalepeno's seeded and chopped. It is such a versatile dish that you can't go wrong. Asparagus chopped would be so great too. Can't wait to play with this using other types of ingredients.

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Dawn's Candied Walnuts

Reviewed: Apr. 27, 2009

This is the best reciepe I have found for candied nuts. I have made them several way feel this is the best tasting. I add two teasp of cloves and one teasp of chili powder for spice. They are very good in salad as small packet for gifts.

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3 users found this review helpful