VictoriaSe49896 Recipe Reviews (Pg. 1) - Allrecipes.com (16453251)

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VictoriaSe49896

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Teriyaki Marinade and Sauce

Reviewed: Sep. 25, 2014
The rice wine vinegar overpowered the sauce even after I all but doubled the sugar and honey. I'll have to keep looking for another recipe.
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White Chili

Reviewed: Jun. 25, 2014
This wasn't good. First off it calls for way too much cheese! I started with 8 ounces and I'm glad I did. Even with 8 ounces it tasted like beans in cheese soup. To offset this I added a 3rd can of beans and another 3/4 cup of corn. I also added cumin, cilantro, salt and pepper. Only after adding all of the ingredients and even a little extra water it still tasted like beans in a cheese sauce.
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Chef John's Lemon Bars

Reviewed: May 25, 2014
I made this today for a cookout and it turned out so ugly that I didn't even put it out. I was curious to see what it tasted like before I threw the entire pan away so I tried a tiny piece. The sides were a little burned and the top appeared to have a crusted over look. All this being said when I tried it, the bar wasn't bad but was extremely sweet. It's hard to rate this one because it didn't turn out looking like any of the photos but for the most part wasn't bad tasting. If I made this again, I would cook it for a little less time and cut back on the sugar by 1/4-1/3. I would probably give a light sprinkle of confectioners sugar over the top to mask the "crusted over" look.
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Photo by VictoriaSe49896

Pineapple Upside Down Cupcakes

Reviewed: May 16, 2014
I made these this morning and they turned out great. Some people were saying to use pineapple tidbits so to see which would be better I made half with crushed and half with tidbits. The crushed looked and tasted better by leaps and bounds. Otherwise I made them per the recipe with no alterations of substitutions, which is not like me. Here is my advice - Use parchment paper not wax, they stick worse to wax. Move them to a cool place in the kitchen both before and after inverting them, they easily get "sticky" on the bottom (cake side). I found that 20 minutes was not enough so I went about 24 to get them done. I also found it was a pain trying to push down the pineapple while keeping the cherry in the middle and covering the bottom completely. Put the pineapple down and then push the cherry through and down to the bottom to make this a ton easier.
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Old Fashioned Peach Cobbler

Reviewed: May 10, 2014
Good base but needs changes. I made this today and followed the recipe to the T. I read the suggestions but figured I'd give it a go the way it was written. I wish I would have listened to the other reviews. First off DOUBLE THE CRUST! The amount of crust called for in the recipe is just not enough. I am going to make this again and next time split the white sugar with brown sugar as well as sprinkling brown sugar over top of the lattice work, this should make a huge difference. Depending on the temp of your kitchen you may want to chill the dough a little longer, I had been cooking for a while and before I could finish working with the dough it had already started becoming "sticky" and hard to work with due to the temp. This recipe also needs more peaches. I put in the 3lbs it called for but wish I would have added more like others said. This time it turned out a little on the runny side so next time I will do closer to 4 lbs. Lastly I think this would be better cooked in a 8x11 pan vs 9x13. The 9x13 just seems too big for the amount (even if you added an extra lb of peaches) of cobbler. I'll use my 8x11 next time.
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Lamb Chops with Balsamic Reduction

Reviewed: Mar. 20, 2014
This was a great recipe. I didn't have Lamb and shallots so I used Chicken breast and left out the shallots. I didn't have Thyme so I subbed Marjoram. I took others advice and omitted the salt which I am happy I did. Other than those small changes I followed the recipe but did find that I needed more time to reduce the vinegar down. Make sure you leave the spices on long enough to absorb them all. For those who say this has a vinegary taste, it's because you aren't giving the sauce long enough to properly reduce. I already had a higher end vinegar so I don't know if using a cheaper one would really make a difference, maybe maybe not. I was happy with the sauce but I can also see adding some cornstarch to thicken it.
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Beef Enchiladas II

Reviewed: Mar. 19, 2014
Nice and easy to make. I made some adjustments based on what I had and what my family likes. I only had 6 tortillas so I stuffed them and used toothpicks to hold them together while they cooked. I didn't have olives or onions so I omitted them. I had a jar of Old El Paso Taco sauce so I used that for the bottom coating and on top of them as well. I used taco seasoning in my meat and liberally coated the top with Cheese.
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Super Moist Pork Chops

Reviewed: Mar. 18, 2014
This is a good base recipe. Make sure when you go to add the soup and milk/cream that you drain the oil from the pan well. Just like others, I like to season and brown my meat beforehand. Be careful though, this can be a very rich dish so potatoes or noodles underneath will be helpful.
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Steak Subs

Reviewed: Feb. 19, 2014
Not bad. I made this tonight using red and green peppers. I only marinaded the meat 30 minutes per the recipe (I didn't have longer) so it's likely the strips would have been more flavorful with more time. The taste overall was nice but the dish came across bland. I added some more salt and it helped but additional spices may need to be added per your taste.
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Photo by VictoriaSe49896

Javi's Really Real Mexican Ceviche

Reviewed: Feb. 18, 2014
Made this tonight and it turned out well. I found that this needed more lemon/lime in order to "cook" and as some other reviews have mentioned it needed quite a bit longer before it was done.
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Jimmy Dean Sausage Cheese Balls

Reviewed: Feb. 2, 2014
I followed the recipe exactly and even placed the balls on a broiling pan like others suggested. The balls came out greasy and bland. Only 3 balls of the entire batch got ate.
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Best Chocolate Chip Cookies

Reviewed: Dec. 24, 2013
The cookie itself tastes good but I have had to fight with it the last 4 times I have made it. I bake all the time and of all the cookies I made this Christmas, this is the only one that just not work right. The cooking time is way off. I need a minimum of 20 minutes at 350 for them to set and not be raw on the inside. I tried smaller cookies and larger cookies somewhat flattened. I just pulled my 4th batch out which took close around 18 minutes and we'll see how these turn out. I did omit the nuts.
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Buttery Soft Pretzels

Reviewed: Dec. 6, 2013
These pretzels surprised me. I didn't expect them to be as good as they were. I had to make a couple of adjustments but have made 4 batches and now have it down. I boil the water with baking soda and cook at 425 which makes a huge difference. I butter and salt them to taste and you should too. They're not Auntie Anne's but pretty dang close and hard to resist.
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Cranberry Orange Cookies

Reviewed: Nov. 27, 2013
This is not a bad seasonal cookie. I followed others advice and added a little more flour (I could have even used more because they were very moist/soft and fall apart easy. I also cooked them for 12 minutes at 350 like some suggested and this worked well. I used a chopper to chop up my cranberries so there is a decent amount in every cookie. The recipe for the glaze is way more than needed so cut it in half. I added a little more orange juice to the glaze to give it more flavor. Other than that they turned out nice.
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Basic Crepes

Reviewed: Mar. 17, 2013
I was in the mood for crepes but couldn't find my go to recipe so I decided to use this one. Not remembering the ingredient amounts I followed this one to the T even though others said it was thick. First off the medium-high heat is too high. If you choose to try this recipe you should cook them on medium heat. The mixture is too thick and essentially makes an omelet. While trying to save this recipe and make a good crepe I added another egg and a tbsp of milk. Even this combined with my immersion blender and cutting back on the amount cooked didn't help completely. A good crepe should be light and airy with a light golden brown appearance. When making one you should drop just enough mixture to swirl and coat the bottom of the pan. I knew when I saw the cooking time something was wrong because it should take 30 seconds - 1 minute for your crepe to cook before being flipped. If you're in the mood for an omelet this makes a decent one but not a crepe. The cook time, ingredient amounts and heat setting are all off, I won't make this again.
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Cranberry Sauce

Reviewed: Feb. 13, 2013
Made this for Thanksgiving and started out with 1/2 cup of sugar and added as needed to taste. Alot of people would be happy with 1/2 cup and 1 whole cup is way too much. Try 1/2 cup and keep adding until you are happy. You may still need to mash your cranberries a little.
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Jambalaya

Reviewed: Dec. 3, 2012
I had to alter the recipe based on what I had in the pantry. What I ended up with was great. I cut the recipe in half and cut out all seasonings except for the Cajun seasoning. I used one can of Tomatoes with green chilies vs listed one. I also substituted all of the remaining ingredients and the rice for one bag of Spanish rice. I found that the dish was dry so I added the entire can of tomatoes with green chilies (would have called for 1/2 since the recipe was halved) to compensate. Nice recipe, I think I will make again just the way I did tonight.
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Sausage Mushroom Quiche

Reviewed: Dec. 2, 2012
I should have listened to others when they said there was not enough filling for two pies. Double the ingredients! If you follow the directions then you'll find it needs more egg and cheese. I also skipped the lemon juice because frankly it made no sense. I won't use this one again.
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Apple Pie by Grandma Ople

Reviewed: Nov. 22, 2012
This was a great apple pie recipe. I had a bag of apples that were going to go bad if they didn't get ate so I decided to make a pie on a whim. I had store bought pie crusts so I used those vs making my own. I had 8 red delicious apples so I used them rather than the granny smith. I followed the recipe but added cinnamon. Instead of just pouring the sugar mixture over the apples I poured 3/4 of it into a mixing bowl and mixed it with the sliced apples thoroughly this way it is evenly distributed over all slices. I then used the remaining mixture to coat the of the apples before applying the top crust.
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Gourmet Sweet Potato Classic

Reviewed: Nov. 22, 2012
Made this today for Thanksgiving dinner and everyone loved it! I had to cook it longer than the posted time for the topping to set nicely. I did use two large cans of sweet potatoes to save time. I used my immersion blender to cream the sweet potatoes and evenly distribute the ingredients. Save this one!
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