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

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Shrimp and Gravy

Reviewed: Apr. 22, 2006
One teaspoon of salt (not one tablespoon!) was more than sufficient - I would perhaps use between 1/2 teaspoon and 1 teaspoon of salt in the future. I made with chicken soup base instead of beef and added chopped garlic. Good served over rice.
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5 users found this review helpful

Grandma's Pork and Bean Sandwiches

Reviewed: Apr. 23, 2006
A no-frills dish - not gourmet but tasty. I fried the bacon, heated the beans, and toasted the bread before assembling and broiling in the toaster oven until the (cheddar) cheese melted. More work and more dishes, but the final product came out better. This way there wasn't bacon grease all over everything, the cheese didn't disappear into the beans, and the bread didn't disintegrate - my husband was able to eat it by picking it up.
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2 users found this review helpful

Pear Bread I

Reviewed: Apr. 24, 2006
Very good flavor. I chopped the pears up fairly fine as they were too ripe to grate, but a couple whirls in the food processor or mashing a bit with a fork might be better (and faster). I will definitely make this bread again.
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0 users found this review helpful

Gingered Turkey with Potatoes and Chick Peas

Reviewed: Apr. 28, 2006
As suggested by other reviewers, I added a can of stewed tomatoes with juice for extra moisture and also added a splash of sherry. The potatoes soaked up a lot of the liquid and flavor. I found that the flavor of the dish was greatly improved with more salt, but the dish is certainly flavorful without it.
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Plum and Ginger Chicken

Reviewed: May 8, 2006
We didn't put any chicken (or cornstarch) in because we only had bone-in chicken and we wanted something fast. We added more ginger (mixed into the sauce, not cooked with the veggies), cooked the garlic with the vegetables, decreased the corn syrup to 1/3 cup, and added water chestnuts for crunch. A nice stir-fry sauce, excellent over jasmine rice. This dish was fabulous meatless, but we will definitely try it with chicken in the future.
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1 user found this review helpful

Ray's Chicken

Reviewed: May 9, 2006
A great recipe. I subbed apple cider in for the white vinegar, the other half of the lemon for the lime juice, fresh rosemary for dried, and added a bit of lemon zest to the marinade. I marinated bone-in chicken breasts for 6 hours and then grilled them. They were moist and very flavorful. It did take a little time to put together (not too long, though) but it was worth it.
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1 user found this review helpful

Lima and Navy Bean and Ham Soup

Reviewed: May 24, 2006
This soup was excellent, especially after simmering for 7 hours and letting the flavors meld overnight. I made several changes. I left out the sausage, the tomato paste and the basil, and halved the cayenne pepper. I used cranberry beans instead of dried lima beans and soaked the cranberry and navy beans for more than 24 hours prior to cooking. I put in 12 cups of water and just over 1 cup of tomato juice in at the beginning of the recipe, let the soup simmer partially covered, and did not need to add more liquid to the soup. The chicken soup base was added to taste at the end as I was not sure how much salt the ham hocks would add. A pound of ham cut into bits was added at the end of cooking, as was the meat from the ham hocks. Topped with fresh chives, this soup was hearty and very tasty.
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1 user found this review helpful

Bry's Chocolate Lamb Chili

Reviewed: Jun. 10, 2006
We really liked this recipe and I will certainly make it again. The cinnamon and the cocoa powder add a very subtle and Mexican flavor to this simple and quick dish. I used two cans of kidney beans and drained the liquid out of the cans as I don't like the flavor or consistancy of the liquid. I did add a little water to the pot to replace the bean water. I also added some frozen corn at the end, but this can certainly be left out without.
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5 users found this review helpful

Grilled Pork Chops with Balsamic Caramelized Pears

Reviewed: Jul. 27, 2006
This was very tasty and pretty simple to make. I was very happy with how moist the pork chops ended up.
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1 user found this review helpful

Vietnamese Style Vegetarian Curry Soup

Reviewed: Aug. 3, 2006
This was a wonderful and complex soup, very forgiving of the substitutions I made. I used a combination of Maharajah and Thai curry powders, used the zest of one lime for the Kaffir lime leaves, added soy sauce instead of fish sauce, added about a tablespoon of sugar, and added a chile pepper instead of the red pepper flakes.
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13 users found this review helpful

Roasted Vegetables

Reviewed: Aug. 13, 2006
I've made this several times in the last six months and each time it's been fabulous. You can use almost any veggies or tubers. Summer squash work well. If there's a worry about overcooking, the veggies can be cooked partway at a lower temperature.
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3 users found this review helpful

Grandma's Peach French Toast

Reviewed: Jan. 7, 2007
I added the extra egg and milk as others suggested, diced my challah bread, and used a mixture of frozen blueberries and peaches. The bread cubes were soaked and tossed in the egg/milk mixture before being put into the dish. The resulting dish was fabulous in taste! We were very happy with it. If I were to use canned or sweeted frozen fruit in the future, I might reduce the amount of sugar, but it was perfect with unsweetened fruit.
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2 users found this review helpful

Chicken, Fennel and Mushroom Soup

Reviewed: Jan. 7, 2007
Amazingly quick soup. My husband adored the buttermilk taste. I added sauted celery and onion to increase the vegetation of the soup.
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19 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.
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2 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.
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13 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.
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5 users 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.
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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.
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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.
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11 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.
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34 users found this review helpful

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