IMVINTAGE Recipe Reviews (Pg. 1) - Allrecipes.com (18394608)

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Rachel's Tomato Basil Soup

Reviewed: Sep. 24, 2007
I doubled the basil & I used organic crushed tomatoes that were a little bitter so I added a tsp of sugar. I also cut the butter back some & I used half & half for the cream. I think the soup needs the richness the cream adds though so next time I will just decrease the amount some. Not my favorite tomato soup recipe but it was super-easy & almost as good as my favorite. I served it w/ grilled swiss sandwiches on WW. Thanks for the recipe, CaraMommy!
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15 users found this review helpful
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Salmon with Brown Sugar and Bourbon Glaze

Reviewed: Sep. 24, 2007
The only change I made to the recipe was to soak my salmon in milk first to help counteract that fishy flavor. I was hoping that the bourbon would make "saucier" caramel but it all evaporated off & the caramel was indeed, caramel. I made extra to use as a topping & as soon as it hit the plate it solidified into a pretty tasty, chewy morsel of caramel. But who wants to peel caramel off their plate? LOL The flavor was great paired w/ the salmon though so next time, I'll add the bourbon later so that it doesn't all cook off. I paired this w/ brown rice cooked in wine & chicken broth & a salad w/ rice pudding for dessert. Thansk for a nice recipe Debbie F...we enjoyed it.
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70 users found this review helpful

No-Fuss Rice Pudding

Reviewed: Sep. 24, 2007
I too doubled the recipe & used a whole egg instead of a white. I omitted the raisins & cinnamon & nutmeg...choosing to sprinkle on some ground ginger instead. Then I parfaited it w/ mango jam. If you eat this right away, while it is still very warm, it will be kinda soupy but it thickens as it cools. So you might want to cook it a bit longer, to thicken some, if you want to eat it right away. Super easy recipe that tastes good too...thnaks Sheila Wilde!
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16 users found this review helpful

New England Clam Chowder I

Reviewed: Sep. 24, 2007
I used two 6 & 1/2 oz cans of clams & reserved the juice from both...using clam juice & a very rich, homemade chicken broth instead of water. I used Old Bay instead of salt & since I used baby yukons, I just scrubbed them really well instead of peeling them. I also gave them a light mash before adding the half & half. That helps thicken up the soup w/out adding flour or cornstarch. I was out of half & half so I used half heavy cream & half 2% organic milk. Served it w/ garlic breadsticks...yum yum!
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54 users found this review helpful
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Basil Pork Chops

Reviewed: Sep. 24, 2007
The only changes I made to the recipe were to brine my chops first (to ensure a tender, juicy chop) then I rinsed them & patted them dry & followed the recipe. I topped them w/ Caramelized Onions & Bacon & served them w/ a summer blend of frozen veggies. Loved them...thanks!
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12 users found this review helpful

Caramelized Onions

Reviewed: Sep. 24, 2007
I used dark molasses (all I had) & I think it imparted too much molasses flavor. I think next time I'll just add a smidgeon of molasses so that it doesn't overwhelm the natural sweetness of the caramelized onions. I served this on top of Basil Pork Chops (from all recipes)...great combo! Thanks for the recipe, Joann!
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6 users found this review helpful
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Beef Bacon Rolls

Reviewed: Sep. 24, 2007
I pounded my steak first, froze it for half an hour & then cut bacon-sized strips out of it. I also clarified my butter because of the long cook time. Allrecipes gives instructions here http://allrecipes.com/HowTo/Clarifying-Butter/Detail.aspx but it's easier to do in the microwave using a glass container, so that you can see the milky layer. These were incredibly tender & loaded w/ flavor, particularly since I served them w/ Mouthwatering Whiskey Grill Glaze (an allrecipes recipe). Great recipe. Thanks, Kelly Scraper!
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13 users found this review helpful

Mouthwatering Whiskey Grill Glaze

Reviewed: Sep. 24, 2007
Good stuff! Enough said. ;o)
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9 users found this review helpful

Cuban Shredded Pork

Reviewed: Sep. 24, 2007
I added mesquite seasoning & eliminated the salt (the seasoning has quite a bit already) & I used a chicken broth/white wine combo instead of the water. I used a homemade broth & the wine I used was a sauvignon blanc...was probably a 2 to 1 ratio of broth vs wine. I sauteed my onion until translucent before adding the pork because I wanted it juicy not crispy. ;o) We used the pork to make tacquitos & I served them w/ a mango jam/ mango hot sauce/ yogurt concoction for dipping...best taquitos (are they tacquitos or are they flautas?) I ever had. Thansk for the recipe!
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6 users found this review helpful

LuvAnn's Guacamole

Reviewed: Sep. 24, 2007
Good guac, Luv-Ann! I added just a touch of cumin but made no other changes..thanks for the recipe!
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4 users found this review helpful
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Tenderloin with Spicy Gorgonzola-Pine Nut-Herb Butter

Reviewed: Sep. 4, 2007
Absolutely wonderful! I love this butter! We made 4 servings of butter & only two steaks so I'm having the leftovers for lunch today on egg noodles...should be good!I made no changes to the recipe except to use a bit of hubby's roasted pepper hot sauce instead of the crushed red pepper & I coated the steaks w/ just tad bit of EVOO before sprinkling them w/ Paula Deen's house seasoning (salt, pepper, garlic powder). Started the meal off w/ a glass of Sauvignon Blanc, pesto bruschetta, Asparagus Wrapped in Crisp Prosciutto (from allrecipes), then this fabulous steak recipe & a huge salad w/ Sweet Cherry Soup & Butterball cookies (both are recipes I got from a friend at my cooking forum...Cooking Friends) for dessert. Loved every bite....thanks Ryan Nomura!
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7 users found this review helpful
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Asparagus Wrapped in Crisp Prosciutto

Reviewed: Sep. 4, 2007
Fabulous! I coated the asparagus w/ a bit of Columela EVOO (I could drink that stuff!) & then wrapped them w/ half a slice of prosciutto. I garnished w/ fresh grated parmesan & served them alongside pesto bruschetta as an appetizer. We enjoyed it so much that tonight's dinner, will be last night's appetizers. ;o) We had a marvelous menu planned & all we wanted to do was eat the appies. LOL Great recipe...thanks THAIDER!
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6 users found this review helpful
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Individual Meat Loaves

Reviewed: Sep. 4, 2007
Hubby & I used little mini loaf pans to shape the meat (took them out of the pan) but they became so misshapen while cooking that we should have formed them by hand & saved ourselves the trouble. We added extra herbs & because of reviews saying it was a little too moist, we decreased the ketchup down to 3/4 cup. We also used 2 parts ketchup to one part bbq sauce for the topping. We have always preferred brown sugar meatloaf but chose this recipe because we wanted to serve it over halved new potatoes & thought the flavors would pair better. With or without the bed of potatoes, this is our favorite meatloaf recipe! We sliced the "loaves" & plated them on to top of roasted, halved rosemary potatoes topped that w/ grilled onion slices & served it w/ roasted asparagus & cherry tomatoes on the side. Great meal...thansk McCormick!
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10 users found this review helpful
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Sausage Vegetable Packets

Reviewed: Sep. 4, 2007
Thsi was a tough one for me to rate as I like my sausage well done (until most of the fat has been rendered out) & I like my zuchinni al dente... this recipe isn't very conducive to those preferences. I anticipated having that problem though & sliced my zuchinni & squash (I subbed squash for tomatoes & I also added a fresh hatch chile) thickly to compensate. But after the minimum time, my sausage was still loaded w/ fat & my zuchinni & squash were mush. :o( The flavor was excellent though. Next time (w/ the ease of the recipe & the great flavor, there wil be a next time!), I'll either use halved new potatoes & green beans instead of the zuchinni & cook for a longer time or I will parbroil the sausage until most (but not all...you'll want some fat to flavor the dish) is gone & then cook for less time. Those of you who don't possess my contrary eating preferences probably won't have a problem w/ the recipe as written so I gave the recipe 4 stars. Thanks for a very tasty recipe Kay Bish...sorry I'm so picky. LOL
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8 users found this review helpful
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Caramel Grapes

Reviewed: Sep. 4, 2007
Great light dessert! I cut the recipe down to 4 servings but added extra grapes as there seemed to be too much dressing. I used lemon yogurt instead of sour cream & I think that it tastes best just slightly chilled. The grapes have more flavor then. My grandkids will love this too...thanks for the recipe jowolf2!
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18 users found this review helpful
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Fried Ice Cream

Reviewed: Aug. 20, 2007
I used half corn flakes & half vanilla wafers & I did crush it in my food processor. I only made 4 balls & I froze my plate before scooping the ice cream into balls. That way, when you add the balls, the cold plate keeps them from softening for a couple of minutes. If you follow the directions & heat the oil up as specified, only fry one ball at a time (the coating came off when I tried to do two but I was using a small saucepan) & only fry for a few seconds ...they'll come out perfectly. Like JENNIFER72_00 , I made tortilla bowls but I sprinkled them w/ cinnamon sugar before baking. I drizzled them w/ white chocolate syrup, caramel syrup & toasted coconut after placing in the "bowls" & then garnished w/ whipped cream & a cherry. Lovely presentation & fantastic taste...was the perfect finish to a Mexican meal. Thanks for the recipe!
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Corn Tortillas

Reviewed: Aug. 20, 2007
Hubby & I visited a Mexican food market this weekend to buy some chorizo. He saw the tortilla presses & of course, had to have one. ;o) Like Serena, he used parchment paper instead of plastic wrap. He was whipping out tortillas just like the pros....the show-off! LOL We placed them in a tortilla warmer once cooked & then heated them up for a minute in the microwave. Spread w/ butter & sprinkled w/ salt, they tasted quite authentic. Thansk for the recipe Gloria!
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6 users found this review helpful
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Croque-Monsieur

Reviewed: Aug. 20, 2007
A true Croque-Monsieur isn't battered....it's a grilled ham & cheese sandwich, covered in a cheese sauce & broiled for a few minutes. While not typical, this version is tasty. I used honey wheat bread & because of reviews syaing the batter was heavy, I copied M.A.H. & used a liberal amount of butter-flavor Pam to fry them in. Hubby didn't think it would work but it did...beautifully! The crust was perfect... not greasy or heavy & they didn't stick although I did use a non-stick saute skillet. I served them w/ Michel Richard’s Cold Cherry Soup, (google the recipe) which was the perfect accompaniment. Thanks for the recipe Teresa Neff...we enjoyed it!
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Coffee Lover's Dessert

Reviewed: Aug. 20, 2007
We loved it! This recipe is perfect to use those old marshmallows that have turned into a gooey mess. I added two extra marshmallows & after pulling it off the heat, a tbp of Patron's XO Cafe (coffee-flavored tequila). It set up well & I didn't have any issues w/ the texture. It was simple & easy & used few ingredients so it will be a repeater...thanks Louise Stuhr! BTW the recipe only makes two small sherbet glasses full.
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14 users found this review helpful

Tuna Fish Salad

Reviewed: Aug. 15, 2007
I used two cans of albacore tuna, added two chopped hard-boiled eggs, half a chopped apple, I used Old Bay instead of salt & paprika & just for fun, I threw in some poppy seeds. I wanted to serve it in toast cups but I had some hoagie rolls that needed to be used so I went with that. Thansk for the recipe...we enjoyed it!
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8 users found this review helpful

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