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

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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

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.
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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.
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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.
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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.
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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.
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3 users 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.
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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.
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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.
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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.
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1 user 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

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

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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1 user 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

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

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!
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0 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

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

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

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

Displaying results 1-20 (of 33) reviews
 
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