alvor Recipe Reviews (Pg. 1) - (18416146)

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World's Best Lasagna

Reviewed: Jan. 22, 2008
Thank you, John, for an excellent recipe. I see the raves just keep pouring in. At first I didn't think it would fit in a 9 x 13 but it did perfectly. By nature, I usually have to change things a bit. I cut way back on the salt, added a dash of nutmeg to the ricotta and egg, then used Kraft 4 cheese Italian mix instead of all mozzarella. I left the cheeses off the top, covered with foil and baked for 30 min. Then I uncovered and topped with provolone and parmesan and baked a further 15 minutes. I finished it under the broiler. I like this method because it keeps the cheese topping from sticking to the foil. I used a little of the left-over sauce as filling for an omelette and the rest will be served with spaghetti. MMM MMM good. Thanks again. P.S. It got rave reviews from my friends. It is so good I think it is closer to 8 servings, not 12.
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1 user found this review helpful

Cocoa Rum Balls

Reviewed: Nov. 22, 2007
These rum balls are awesome. I have tried many recipes that are often mucky and a pain to make. These are perfect. I used a food processor then stirred in the cornstarch and rum. As we like lots of flavour, I used dark rum and dissolved 1 tsp. of instant coffee in it first. In Canada nilla vanilla wafers come in a box slightly under 12 oz. and so I didn't use quite the full amount of rum...just added it until I got a cohesive dough. Then rolled the balls in chocolate sprinkles which is our tradition. Thank you so much. My family are going to love you this Christmas. I know I will be making them each year from now on.
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49 users found this review helpful

Apple Bacon Tomato Soup

Reviewed: Sep. 11, 2006
I made this soup last night and it is a definite winner...nice and chunky with excellent flavour. I especially like the apple cooked in wine. It adds little sweet surprises to the soup. I would say it makes about 5 - 6 servings, not 8 as stated. Thanks for the recipe!
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5 users found this review helpful

Baker's Secret Pie Crust

Reviewed: Aug. 20, 2006
Thanks for the recipe. For 35 years I have only made pastry using a pound of lard. The results were good but sometimes I didn't want to make that much. This an excellent, flaky pie crust with a perfect flavour. It is definitely a keeper and I will likely be using this most of the time now. :o)
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22 users found this review helpful

Old-Fashioned Lemonade

Reviewed: Jul. 12, 2006
Thanks, Erin, for a super recipe. I usually use Minute Maid frozen but this was not only better, but better for you. I dissolved the sugar in a half cup of the water but it probably wasn't necessary as long as it sits for a while. Perfect proportions. My friends and I loved it and it will become a favorite.
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4 users found this review helpful

Persian Kabob

Reviewed: Jul. 2, 2006
It seems there are as many ways to cook this as there are cooks! I, too, added a little garlic and some sumac. Because mint is in the garden right now I used that. Guess I should dry some mint because we really liked this recipe and I will be making it again. It was the first time I marinated meat in yogurt. It was very good but the yogurt made it more difficult to determine when the meat was cooked as I usually use herbs and olive oil which browns up quickly. Thanks for the recipe. I served it with basmati rice with Persian seasoning, tzatziki and pita. Next time I will take your advice and grill some vegetables to round out the meal.
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27 users found this review helpful

Grilled Orange Chicken

Reviewed: Jun. 25, 2006
How can something so easy taste so great? Thank you kitchenking1 for a new favorite. I substituted 1 tbsp. fresh sage for rubbed and green onion tops for chives because that is what was handy. I salted and peppered the chicken before printing and checking the recipe, learning that it called for garlic salt. So I added a crushed garlic clove to the glaze. The chicken was heavenly and I dipped every bite in glaze! Wow. Next time I may need more glaze. :o) My husband is crazy for ginger so I may try ginger marmalade some time. Thanks again.
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27 users found this review helpful

Angel Biscuits II

Reviewed: Jun. 23, 2006
I live in Canada and haven't heard of angel biscuits. They are wonderful with a light texture and a mild yeasty taste. I used all butter and brushed the tops with milk. They are similar to the baking powder biscuits I have been making for 40 years but the yeast is a really nice change in flavour. These biscuits stay fresh longer than regular baking powder biscuits. P.S. I tried this recipe again, adding grated cheddar and finely chopped green onion tops. They were fabulous! I will post again when I try a different flavour. As I don't drink buttermilk, I keep on hand buttermilk powder bought in bulk. It was a good substitute because I was able to reconstitute it using warm water. I found it best to spread out the biscuits so that the ones in the center would brown. I use shiny pans with parchment paper so that may make a difference to the browning.
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9 users found this review helpful

Icy Blender Lemonade

Reviewed: Jun. 23, 2006
This is a lovely light drink. I used only the lemon pulp with no membranes. Next time I will add more lemon for added "punch". Thanks for the recipe.
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9 users found this review helpful

Chicken Enchiladas I

Reviewed: Jun. 18, 2006
We absolutely love this recipe. I was only able to buy 12" flour tortillas so I put filling in each and rolled them with sides tucked in as you would for a sandwich wrap. They fit perfectly into two 8"x8" pans. I cooked them both then we ate one and the other went into the freezer. MMMM good. Thanks Debbie
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2 users found this review helpful

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