Valerie Recipe Reviews (Pg. 1) - Allrecipes.com (18356033)

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Green Salad with Cranberry Vinaigrette

Reviewed: Nov. 28, 2014
This salad was over the top delicious and I would make it again. I added 1 T of Chef John's mango cranberry sauce because I had made it, used 2 t red wine vinegar and 1 t of raspberry balsamic, and used part craisons and cranberries, toasted pecans instead of almonds, craisons, and soaked the red onion. I did not add any sugar because the craisons have added sugar and so did the cranberry sauce.
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Pumpkin Pot De Creme

Reviewed: Nov. 28, 2014
My husband and I loved this desert and both thought it was a perfect ending to the Thanksgiving meal. I did not want to buy vanilla beans or a bottle of rum so I used 1/2 t of Vanilla extract and 1/4 t of rum extract. I missed the step on covering them so they came out as a firm custard which worked out. I baked them for 45 minutes. The roasted pecans and real maple syrup on top was killer. I would make this again.
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Grecian Green Beans in Tomato Sauce

Reviewed: Nov. 28, 2014
I made these for Thanksgiving to be healthier and because they have a lot of flavor. I added 2 cloves of chopped garlic, 28 oz chopped tomato with the juice, and a pinch of cinnamon and cayenne pepper, cooked 40 min with lid on and 5 without so the sauce would be thicker. There was just my husband and myself and I plan to make Alton Brown's baked brown rice to go with the leftovers.
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Chef John's Roast Turkey and Gravy

Reviewed: Nov. 28, 2014
My husband said this was the best Turkey he ever ate in his life. It smelled so good as it was baking. I did not deviate from the recipe at all but did not make the gravy to make the dinner healthier. I also made Chef John's Mango Cranberry sauce, other recipes from All Recipes: Grecian green beans, green salad with cranberry vinaigrette and pumpkin pots de creme, and Ina's sausage stuffed mushrooms and her glazed carrots. Here is the recipe for the herb butter: 1 stick of softened butter, 3 cloves chopped garlic, 1 teaspoon of- lemon zest, poultry seasoning, black pepper, rosemary and 1.5 teaspoon of kosher salt.
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Chef John's Mango Cranberry Sauce

Reviewed: Nov. 1, 2014
I am adding this to my Thanksgiving menu. I chose Chef John's cranberry recipe over others because of the complexity of flavors he uses with the mangos and spices. I agree with adding hot sauce at the end and the amount of sugar he uses. I will update my review after I make it but if you want something more sophisticated give this a try. I plan to make it the day before. I would definitely make it again. It was perfect with the entire meal with the right amount of sweet, tart, hot, and complex blend of flavors. I used Tabasco brand habanero sauce because habanero pairs perfect with fruit. You can make this two days ahead. A little goes a long way we have tons left over and I am going to make crostini and top with goat cheese and the cranberry sauce as an appetizer tonight.
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Caesar Salad Supreme

Reviewed: Oct. 5, 2014
This is so delicious and I would recommend it to anyone who likes Caesar salad. I used the exact measurements and made it a mini food processor. Next time I would make the croutons in the oven vs frying fan to get them crispier. We had it with French onion soup and a glass of red Italian wine.
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American French Onion Soup

Reviewed: Oct. 5, 2014
The technique of baking the onions and finishing them on the stove is genius and gave me time to get other things done. Layering the flavors intensifies the deliciousness (deglazing the pan with vinegar and wine). The consistency of the soup was perfect. I used balsamic vinegar and red wine in place of the sherry and asiago and gruyere in place of the sharp cheddar and Monterey Jack I used more thyme and a bay leaf in the stock. We had Caesar salad with it and a glass of Italian red wine.
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Chef John's Duck, Sausage, and Shrimp Gumbo

Reviewed: Oct. 4, 2014
My husband said it was the best gumbo he ever tasted in his life. I made it last Sunday and it took from 10:30am to 1 pm to have everything in the pot. I rated it 4 stars because I changed the spices so much to add more flavor. Here are comments and changes: 1. Used 5 skin on chicken thighs vs duck legs and took skin off after browning 2. Used 1.75 lbs andouille sausage because I did not use cray fish 3. Cooked roux in oblong cast iron pan so only took 20 min 4. I did not add 2 more TB of flour because we wanted soup bowls not plates 5. I used a lot more stock 2.5 32 oz boxes( for Roux I used his amount of stock and added extra in soup pot) 6. I used Chef John's thyme and cayenne but added a large sprinkle of garlic powder and 2T of Emerl's Bayou blast and file powder in the end 7. I strained off a lot more fat and used 2T in the rice instead of butter 8. Chopped green onion and parsley sprinkled on rice 9. Loved John's tips of using some fat from meat for roux and using pickled okra 10. Only make this when you have a day off and for friend's and family who appreciate gumbo I made this last Sunday and making Chef John's American onion soup this Sunday
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Spicy Chicken Thai Soup

Reviewed: Sep. 28, 2014
I started making soup every Sunday for football season so I am standing in front of a TV watching the Red Zone instead of sitting in front of a TV. I made this soup last Sunday and will make it many times again in the future. The only thing I changed was adding twice the red chili paste like other reviewers, sliced shiitake mushrooms, more broth, and cooked longer because I wanted the red onions softer. It was a challenge trimming the fat off the chicken thighs but worth the flavor and moistness breasts do not give. I appreciated Chef John's tip straining out the ginger, lemon grass, garlic cooking in chunks and using the lite and regular coconut milk. I served it with 1/4 cup basmati rice. This was so tasty it was gone in two days. I am making Chef John's gumbo today. Go Colts!!!!
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Chef John's Turkey Chili

Reviewed: Sep. 28, 2014
I have recently become obsessed with Chef John's recipes, videos, and reviews. My husband made this chili on Friday night and did not change anything. The flavor and consistency were excellent. Last night I took the left overs and made a pasta bake with 8 oz Campanella pasta and shredded Vermont white cheddar in an 8x8 pan covered @ 350 for 30 min and uncovered for another 15 min. The chili had such wonderful intense flavor that I did not need to add anymore spice. This is very spicy and not for kids as is.
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Grilled Chicken Thighs Tandoori

Reviewed: Jul. 25, 2011
I would give this recipe more than 5 stars if I could. Every once in a while you find something that can be added to your top 10 and this one will! I changed it to 2 servings and used one six oz container of greek yogurt and added a pinch of cayenne. I cooked the thighs in the oven at 350 for 30 minutes and finished them on the grill. I did not wipe off the marinade before cooking. I served them with cucumber raita and chickpea tomato and red onion salad from this site.
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Minty Cucumber Raita

Reviewed: Jul. 25, 2011
This goes well with any spicey food. I wanted it to be a salad so I cut the cucumbers into bite size chunks and used one English cucumber. I added one tablespoon of lemon juice. I agree with the parsley and cilantro amounts. I added less than a 1/2 teaspoon of cumin it seemed like too much for 6 oz of yogurt, it was approximately 1/3. I suggest you use greek yogurt and if not strain plain yogurt with a coffee filter or cheese cloth for an hour.
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Chickpea Salad with Red Onion and Tomato

Reviewed: Jul. 25, 2011
This is so fresh tasting and deliciuos! I used the dried chickpeas because I did not want mushy beans. I brought them to a boil and let them sit for an hour vs. soaking over night, rinsed them, and simmered them for two hours. I used a pint of grape tomatoes each cut in half and a half cup of kalamato olives cut into fourths. I plan to make this several times a year and will cook the beans ahead of time and freeze them to save time.
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Greek Chicken Pasta

Reviewed: Feb. 15, 2011
I made this after I read the reviews and made some adjustments. I browned the chicken, took it out. I sauteed the onion than garlic and orgegano in olive oil until soft and than added 1.5 cups of chicken broth and cooked it down. I put the chicken back in with a 28 oz can of chopped tomatoes, artichokes and kalamato olives. I added the parsley, 6 oz feta, and squeezed lemon at the end. It has a wonderful Greek flavor and I will definitly make it again but will add 2 28oz cans of tomatoes the next time. I made it for Valentines Day and my husband loved it so much he ate two bowls full.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Jan. 30, 2011
I made a doulble recipe and used a 28 oz can of chopped tomatoes, Kroger Private Selection Roasted Enchilda Sauce, one tablelspoon of chili in adobe sauce, 4 chopped Jalopenos instead of green chilies. I increased the chilie power and cumin to one tablespoon. I used 4 whole chicken breasts and shredded after 4 hours and cooked one more hour on low and added 2 cans of black beans. I served with low fat shredded mexican cheese, low fat sour cream, and bite size tostidos. I brought it to a wedding shower and everyone loved it. There was not much left at the end. I made chicken nachos with the left overs the next day.
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Greek Pasta Salad I

Reviewed: Jul. 5, 2009
This is delicious and I took it to a 4th of July get together and recieved many compliments. I will make this several times over the hot summer months for years to come. I made it for a crowd and here are the changes: dressing: 1 cup of olive oil, 1/4 c each of white balsamic and red wine vinegar, 1 1/2 t black pepper, 5 cloves of crushed garlic, 3 T each of fresh basil and oregano, 1 pkg splenda and blend in mini food processor. 16 oz good Itailian Fusuli 2 can of artichoke hearts cut in 4ths, omit the mushrooms 1 cup of chopped hot banana peppers 1 large package or 2 pints of grape tomatoes halved 1 green, yellow, and orange pepper sliced into bite sized peices 2 4 oz packages of feta cheese with sundried tomatoes and basil 1/2 cup chopped red onion instead of green onion 1/2 cup halved calamato olives 1/4 pound pepporoni and hard salami each It takes almost 90 minutes to make it but is worth it and makes great leftovers.
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Potato Salmon Patties

Reviewed: Jan. 30, 2009
This is easy and delicious! I use panko bread crumbs in place of the regular,a big sqeeze of fresh lemon, a sprinkle of Old Bay, a couple squirts of hot sauce, garlic salt, and chop a half of onion and sauté in butter or olive oil before adding to salmon, and roll the patties in Panko bread crumbs before cooking. I make curried rice and creamed peas to go with it. 1/2 cup of potatoes and 1/2 cup of bread crumbs is too much, stick 1/4 cup each.
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California-Thai Flank Steak

Reviewed: Jan. 30, 2009
I have made this for a couple years now. It is outstanding and deserves more stars. I do not omit any ingredients, use McCormicks dried lemon grass and soak in warm water for 20-30 minutes before chopping, and do use fresh mint and basil. I marinate the meat 24-48 hours, bring up to room temparature before cooking and cook medium rare, let it rest a few minutes and slice very thin and serve with fried rice or a salad with some type of Asian dressing. It makes great left overs for steak salad or steak sandwhiches. I have made it for house geusts a few times and everyone raves about the taste and how tender the meat is.
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Cranberry Orange Loaf

Reviewed: Dec. 28, 2008
I was thrilled to see this recipe featured on the front page of your web site the week of Christmas. I wanted to make something lighter for Christmas breakfast and this was perfect. Like others I chopped the cranberries, used butter instead of margeine, added 1 teaspoon of orange extract and then I made a glaze from powdered sugar, orange juice, and vanialla extract. This is not too tart or dry with the glaze and chopping the cranberries.
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Blue Cranberry Sauce

Reviewed: Nov. 28, 2008
I also read all of the reviews before making this. I used orange juice instead of water and 1 Cup of Sugar. I ground the nutmeg myself because it is much better than using the kind that comes ground. This was excellent with the turkey and incredible with the rolls. My husband wants me to make this every year now.
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