ValMor Recipe Reviews (Pg. 1) - Allrecipes.com (16710082)

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Rainbow Cookies

Reviewed: Dec. 23, 2012
Took earlier feedback and used about 3/4 of a can of almond filling vs. paste and added about 1/2 Tsp Of almond flavoring. The dough was extremely easy to work with and the overall taste was actually delicious. Where i screwed up was using baking pans that were too big, so the cookies came out super thin, but that was my fault! Would make again for sure. Oh and I used about a tablespoon of shortening to the chocolate chips and microwaved. Had no issues with reading.
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1 user found this review helpful

Kelly's Butterscotch Pudding

Reviewed: Apr. 16, 2011
I was a bit intimidated by the tempering but it was okay. I followed the directions exactly. When mixing the paste I used about 1/4 cup of milk and it was perfect. The flavor was mild but still tasty enough to be identified as butterscotch. My kids said it was so creamy! If it helps anyone, I used low fat milk and had no issues with thickness. UPDATE: They aren't kidding when they say best served warm. It was actually pretty gross the next day.
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3 users found this review helpful

Saltine Toffee Cookies

Reviewed: Apr. 16, 2011
We make this recipe all the time and keep in the freezer for play dates. We substitute matzo for the saltines, especially when the super market offers 5 lbs. free certain times a year.
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3 users found this review helpful

Fruity Fun Skewers

Reviewed: Apr. 3, 2011
My kids beg for me to make these. I put a mini marshmallow at the base and between each piece of fruit.
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9 users found this review helpful

Nana Dot's Irish Soda Bread

Reviewed: Mar. 17, 2011
THis was so easy to make and so tasty. Perfect amount of sweetness from the dried fruit (I only used raisins). As another rater stated the top of mine was very brown after the first 15 minutes so I did tent it with foil for the remaining time. Based on other reviews as well, I left it in the over to about 10 minutes AFTER I the oven off at the specified time just to be sure it cooked all the way through.
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1 user found this review helpful

Baked Buffalo Wings

Reviewed: Feb. 6, 2011
These were so much better than I expected. I had no issues with sogginess. I baked them on parchment paper and followed the recipe exactly as it appears. On batch #2 now since batch #1 was such a hit!
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1 user found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Feb. 5, 2011
Wow, I am impressed. I was totally prepared for a raw slab of meat when I took this out of the oven, but it was perfect! Juicy, tender and tasty. I used montreal steak seasoning. I do want to point out to check the over through the door while cooking. My oven was smoking from the combo of high temperature and the fat rolling down the meat. I think the meat I had was a little more fattier than your average though.
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1 user found this review helpful

French Toast Casserole

Reviewed: Jan. 29, 2011
I made this recipe after some hesitation about a soggy middle. I hope these tips are helpful to others who may also be hesitant to try, as this dish came out very tasty, and one I will make again! 1) use sturdy bread, challagh or italian/french bread (cut off some crust so it's so too crispy) 2) spread in pan so it's really only one layer or so of bread (more like a 9x13 than an 8x8 called for in recipe) 3) add cinammon to the egg mixture & as called for in the recipes sprinkled on top 4) bake 30 minutes the night before, refrigerate and bake remaining 20 minutes before serving.
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5 users found this review helpful

Broccoli n Tomato Pasta

Reviewed: Jan. 27, 2011
I happened to have all the ingredients (minus spaghetti) in the house so I gave this a try. I used penne instead and kind of eyeballed the measurements of the other ingredients. I have to say, I really enjoyed this - my kids thought it was bland, but I found it to be tasty in a mild way. It was also very pretty with all the colors. I think it would also be good as a cold pasta salad and my guess can be made with other veggies on hand.
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6 users found this review helpful

Gourmet Pretzel Rods

Reviewed: Dec. 29, 2010
The caramel melted pretty nicely, although I heated in 30 sec. spurts. Next time I will spray the wax paper with some cooking spray since they stuck to it pretty badly. I lost a few peeling them off. We coated in chocolate after the caramel cooled and decorated with crushed butterfingers & kitkats, sprinkles, m&m's. Great use for all that left over Halloween candy!
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8 users found this review helpful

Chicken Stir-Fry

Reviewed: Dec. 27, 2010
This is a great recipe if you are looking for a quick meal. It seems to also be quite adaptable. I didn't have ginger, so I added some teriyaki sauce just to add some flavor. I will be trying again with the ginger. It was a bit bland but still good. I will also try and crisp the chicken a bit more. It browned but tasted a little gummy from the cornstarch. The veggies were very tasty!
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2 users found this review helpful

Cut-Out Cookies in a Flower Pot

Reviewed: Dec. 21, 2010
Thank you, thank you! After trying another butter cookie recipe from this site that turned out not so good, I was hesitant to try again. I am glad I did. These rolled out so nicely, and taste good too. I omitted the butter extract because I couldn't find it anywhere.
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10 users found this review helpful

Chocolate Mint Candies Cookies

Reviewed: Dec. 21, 2010
I made these as per the original recipe. They were very easy to make, and tasty. I am a huge mint fan, but found these super rich! I could only eat one at a sitting (which was good). Would make again for sure.
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3 users found this review helpful

Morning Glory Muffins I

Reviewed: Dec. 18, 2010
Very good, and healthy! I took other reviewer suggestions and used apple sauce instead of oil. They were very tasty. My neighbors, who are a very health coscious couple came back for seconds. My kids weren't big fans though.
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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 18, 2010
Not sure what I did wrong, but when I baked the cookies, they became so distorted I couldn't even tell what shape they were. Maybe I rolled too thin. The taste was very good though, just not pretty to look at. I want to try again, but don't want another mess.
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2 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Nov. 6, 2010
This was a nice change to the normal chicken recipes. I used thinky sliced deli ham which worked well - not super over powering. The only changes I made was to sprinkle the chicken with bread crunb and baked it for 30 min. at 350. Next time I will season the chicken with some salt, and garlic powder as it was slightly bland. The sauce was very good. I didn't double as others suggested and we had plenty.
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3 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jul. 10, 2010
With all the zucchini in the garden we have been trying various recipes. I was skeptical on how zucchini would taste in a bread, but was pleasantly surprised. It was very tasty, not as moist as I thought after reading other reviews. I think next time I will add a can of crushed pineapple as another reviewer suggested and try lowering the oven rack to a lower position like when I make bananna bread.
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2 users found this review helpful

 
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