val_squared Recipe Reviews (Pg. 1) - Allrecipes.com (18597918)

cook's profile

val_squared

Reviews

Photos

Menus

 
View All Reviews Learn more

Red Wine Pork

Reviewed: Dec. 31, 2012
I made this in my new pressure cooker since I wanted to try it out. I added a lot more carrots and garlic than called for and also added onion and celery. I sauteed the mushrooms in the bacon grease since I don't care for boiled mushrooms. I omitted the tomato paste as I didn't have any but I can see how it would add to the complexity of the flavor. The flavor of the cooking liquid didn't get into the meat very much at all but I might try marinating the roast next time. The veggies, on the other hand, were absolutely delicious. DOn't be afraid to use lots and lots of carrots since they are delightful - I added 5 large carrots and I think next time I'd add more!
Was this review helpful? [ YES ]
0 users found this review helpful

Rosemary Lemon Grilled Chicken

Reviewed: Feb. 7, 2012
I used a stick of butter and a couple splashes of olive oil, juice and zest of 2 lemons and several ounces of orange juice. Like others, i used dried rosemary, a couple shakes of red pepper flakes, some dried garlic and onion. I also added about 1.5 t. each of kosher salt and sugar. It turned out tasty but I think I used too much zest as the reserved marinade was too bitter. Next time I will add more sugar to help balance the sour and bitter.
Was this review helpful? [ YES ]
1 user found this review helpful

Lamb Tagine

Reviewed: Sep. 10, 2010
I used two lamb shanks and just stewed the meat and onions in the spices and some veggie stock for several hours. I then added 5-6 carrots, some sun-dried tomatoes, the lemon zest, the honey, some freeze dried apricots, raisins, and at the end, some frozen spinach. Served over rice, it was delicious.
Was this review helpful? [ YES ]
4 users found this review helpful

Green Velvet Soup

Reviewed: Aug. 28, 2010
Very versatile, very tasty. I used more veggies, added carrots, cauliflower, and garlic, used frozen spinach. I did not use zucchini or bay leaves as I did not have them, and used herbes de provence and several shakes of red pepper flakes to add more flavor. I also used homemade veggie stock and turkey stock as that's what I had. As suggested by other reviewers, this soup was greatly improved by topping with fresh parmesan.
Was this review helpful? [ YES ]
2 users found this review helpful

Beef Barley Stew

Reviewed: Oct. 11, 2009
I used this recipe as a backbone but adjusted to taste. I cubed and browned three pounds of blade roast, then sauteed a pound of mushrooms on top of the fond the meat left behind. I then sauteed 2 diced onions and most of a head of garlic. I added the browned meat back into the pot, dumped in 8 roughly chopped carrots, added a can of diced tomatoes, 2 cups of lamb stock I had made for another recipe, one cup of shiraz wine, about a half cup of pearl barley, three bay leaves, and probably close to a tablespoon thyme. I did not add any flour to thicken it, completely forgot the celery, and chose to omit the vinegar as it was stupendous without it. The lamb stock added a very nice richness to the stew and browning the meat added a tremendous depth of flavor.
Was this review helpful? [ YES ]
3 users found this review helpful

3 C Bread

Reviewed: Oct. 4, 2009
We used currants instead of raisins and sweetened dried cherries (diced) for the maraschinos. The bread turned out quite well and disappeared quickly at coffee hour. This recipe will go into regular rotation.
Was this review helpful? [ YES ]
11 users found this review helpful

Lobster Bisque

Reviewed: Oct. 2, 2009
We're not big seafood eaters and I had some langoustinos I didn't know how to cook. After reading about 40 reviews of this recipe I figured I could fake my way to something great with the ingredients I had as the recipe seems very forgiving. I doubled the roux to 3-4T flour and the same of butter, used 1.5 onions, diced and sauteed, no garlic(!), about a quart of veggy stock, a couple cups of milk, maybe a cup of cream, about 3-4 T of tomato paste, some frozen chopped spinach, and 12oz of chopped pre-cooked langoustinos. While the end result was probably more a soup than a bisque, it was really quite tasty; even my two year old ate it happily.
Was this review helpful? [ YES ]
3 users found this review helpful

Coconut Tofu Keema

Reviewed: Jul. 19, 2009
This was a pretty good dish, not my absolute favorite, but good enough to repeat occasionally. It also has the benefit of calling for ingredients I always have on hand. I used a can of diced tomatoes and a T. of tomato paste in place of the tomato sauce and it was more than sufficiently tomato-ey. I never really measure spices but I expect I used more than it called for. I definitely used more than 4 cloves of garlic, more like half a head or until I got tired of peeling garlic. I used a couple dashes of cayenne and a sprinkle of red pepper flakes in place of the chili paste and added cardamom. I also had a head of Napa (Chinese) cabbage that needed using, so I chopped it into thin strips and tossed it in at the end with the frozen peas. I simmered a few minutes and turned it off, letting the residual heat cook them both but hopefully not overcook them. I think potatoes would be an excellent addition also. We ate a big bowl each with naan and hummus, a nice meal.
Was this review helpful? [ YES ]
1 user found this review helpful

Lamb and Winter Vegetable Stew

Reviewed: Dec. 24, 2008
This stew was fantastic. The sour cream really added a nice smoothness and flavor. The winter veggies are also a little bit different from the traditional carrots and potatoes. All together, a wonderful addition to my recipe book.
Was this review helpful? [ YES ]
2 users found this review helpful

Buttermilk Pancakes II

Reviewed: Dec. 9, 2008
We've been making this recipe for years, and always a delicious outcome. I grew up on bisquick pancakes and other dismal diner fare and thought I'd never meet a pancake I actually looked forward to eating. These are, bar none, the absolute best pancakes I've ever had. A note - the dry mix can be made up ahead of time - you can mix up a big load of the dry ingredients and then just weigh out one batch's worth when you want pancakes even faster.
Was this review helpful? [ YES ]
1 user found this review helpful

Moroccan Lentil Soup

Reviewed: Dec. 5, 2008
We liked this soup. I did change the spices to the Moroccan mix suggested in the reviews but I suspect it would be equally delicious with the garam masala. I also used dried beans instead of canned as I prefer them. I also added a lot more veggies and garlic as we like very thick soups. Excellent all around.
Was this review helpful? [ YES ]
3 users found this review helpful

Creamy Italian Dressing II

Reviewed: Dec. 4, 2008
Great dressing base! I used red and white wine vinegars and no citrus, added olive oil instead of veggie oil, added a pinch of salt, and used fresh basil and oregano from the herb garden instead of dried herbs. Eyeballed everything, turned out very tasty! I look forward to trying it with parmesan like others have suggested; the suggestion of tomato paste is also intriguing.
Was this review helpful? [ YES ]
1 user found this review helpful

Chilie Pork Tacos

Reviewed: Sep. 1, 2008
This was quite tasty. The texture left something to be desired but my ground pork was 100% to blame, being somewhat freezer burned. I halved the vinegar, added some cumin and a dash of cayenne for heat. I don't think the whole allotment of vinegar would have added to the flavor and the cumin and cayenne pepper added needed dimension. It was still too juicy, so I mashed some extra beans and added the mash to the dish. The recipe still needs some tinkering as I feel it is missing something. I look forward to trying this recipe again with decent pork.
Was this review helpful? [ YES ]
2 users found this review helpful

Smoky Barbecue Sauce

Reviewed: Jul. 22, 2008
I generally do not like bbq sauce. At all. Not even a little. So when a soup recipe that otherwise looked delicious called for bbq sauce, I had none to hand since I do not buy nor generally use the stuff. What to do? Allrecipes to the rescue (once again). This recipe for bbq sauce was awesome. I used fresh garlic as I've no dried and a dash of cayenne because I don't have hot sauce. It was sweet, smoky, and right tasty. Also easy peasy. The soup turned out great and I used the leftover sauce to great effect on shredded chicken for bbq chicken sandwiches. My husband may even get me to acquiesce to bbq sauce on barbecued meat if we use this sauce.
Was this review helpful? [ YES ]
34 users found this review helpful

Sesame Pork Tenderloin

Reviewed: Jun. 7, 2008
I added more garlic, used fresh ginger cut into matchsticks, and added a squirt of honey and a spoonful of brown sugar to the marinade. I rolled the meat into the honey/sugar mix instead of pouring it over the meat, this gave it a good coating but avoided the burning sugar mess on the bottom of the pan. The foil stuck to the rack, so I will try spraying the foil with Pam next time. I didn't toast the sesame seeds, assuming they would toast in the oven but they didn't so I'll toast 'em next time. I got rave reviews from my husband, my parents, and my MIL. Great and easy peasy recipe.
Was this review helpful? [ YES ]
11 users found this review helpful

Apple Cake V

Reviewed: Jan. 20, 2008
Yum! I made this cake for my husband's birthday and he said it's his new favorite cake. Looking at the modifications others had made, I changed the recipe a bit. I added 2 scant cups of sugar, probably 1 3/4 cups, decreased the oil to 1 c. olive oil (in the baked cake the olive flavor was not noticeable), and whole and crushed toasted pecans instead of walnuts. I also added some cinnamon and nutmeg, probably 1 tablespoon and 3/4 teaspoon respectively. I whisked the wet ingredients together before adding them to the dry ingredients in the mixer bowl. The batter was the consistency of a quick bread batter. I used a greased and floured bundt pan instead of a 9x13 pan and had no problems removing the cake from the pan. I did have to bake the cake longer due to the bundt pan, a total of 70 minutes. The glaze recipe does make a whole lot of topping, but my husband loves caramel and we spooned the pooled caramel from the plate over our slices. We really enjoyed this cake and I will definitely make it again.
Was this review helpful? [ YES ]
1 user found this review helpful

Harira

Reviewed: Nov. 16, 2007
This recipe is a bit of work, but so worth it. However, if you like thin soups, this is not for you! It is incredibly thick and hearty. The spicing is tasty; I'd never used cinnamon in a savory dish, but it works very well. We've eaten this with the pasta added, but I agree that it probably could be left out as there's already so much going on in the soup. It does need salt added, especially if you've added garbanzo beans that you've cooked from dried beans instead of the can. My husband likes lamb and loves this recipe. We've made it many times.
Was this review helpful? [ YES ]
2 users found this review helpful

Caramel Apple Pork Chops

Reviewed: Oct. 18, 2007
We used very thin pork chops and then deglazed the pan with Calvados (apple brandy) before we made the sauce. Tripled the sauce and served over rice made with a bit of pork stock. It was excellent! We will definitely make this again.
Was this review helpful? [ YES ]
5 users found this review helpful

Lemongrass and Citrus Poached Salmon

Reviewed: Feb. 4, 2007
This was simple and tasty. We used a Riesling wine and thickened some of the poaching liquid afterwards with arrowroot starch to make a sauce. Served over white rice cooked with chicken broth and chunks of ginger and with the broccoli with garlic butter and cashews from this site.
Was this review helpful? [ YES ]
13 users found this review helpful

Broccoli with Garlic Butter and Cashews

Reviewed: Feb. 4, 2007
This was incredibly simple and tasty. I subbed apple cider vinegar and added some arrowroot starch to thicken the sauce. I think that pecans would work well also in place of the cashews. Tasted great served next to orange juice and lemon grass poached salmon over gingered rice.
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 33) reviews
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States