valereee Recipe Reviews (Pg. 1) - Allrecipes.com (18610536)

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Zucchini Saute

Reviewed: Nov. 4, 2005
Great recipe, but it makes a LOT, especially if you choose largish zucchinis.
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1 user found this review helpful

Peruvian Cilantro Rice

Reviewed: Apr. 17, 2006
Very good! I used fresh carrots because that's what I had plus used a full cup of both carrots and peas but otherwise followed the recipe and it turned out great. My family liked it very much.
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10 users found this review helpful

Cashew Raisin Rice Pilaf

Reviewed: Nov. 4, 2005
My family ate this one right up! Read it through, though -- she's got two pots going, and the second pot needs to be started before the first pot if they're going to finish together. Which also brings me to the fact it's kind of a bummer that you have to dirty two pots and take up two burners. It seems like it ought to be possible to do it all in one pot. For instance, if you precooked the wild rice for 20 minutes, then drained it and started the butter, white rice, onion, carrot, and raisins in the same pot, then added the wild rice back in with the broth, wouldn't that work? You could increase the broth a bit to make up for a little more cooking for the wild rice.
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69 users found this review helpful

West African Peanut Soup

Reviewed: Nov. 6, 2005
Served this at a dinner party, and everyone loved it. It was WAY too thick, though. And it really seemed too creamy. In the future I'd probably halve the peanut butter and decrease the rice.
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5 users found this review helpful

Aunt Carol's Spinach and Fish Bake

Reviewed: Oct. 12, 2005
I used this with some cod fillets, using pepper jack cheese instead of cheddar. Also used bread crumbs only in the spinach, not sprinkled over. The pepper jack melted beautifully, coating the fish lightly so that the end product looked much prettier than the photo here, so I'd recommend that change. It came out great. My 14-yo son said it was the best fish he'd ever had. My husband, not a huge fish eater, also called it a keeper. Went together fast, too, once the spinach was thawed.
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4 users found this review helpful

Broccoli Salad

Reviewed: Oct. 18, 2005
Blanch the broccoli florets (drop them into boiling water for 1 minute, then drain or put into a salad spinner to dry) before adding the other ingredients and dressing. 100% improvement.
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73 users found this review helpful

Mexican Rice III

Reviewed: Dec. 12, 2005
I made a few changes: I sauteed the cumin, garlic, jalapeno, onion and green pepper along with the rice in the oil before adding the liquid. I used chicken stock instead of broth. I also doubled the cumin. I added the tomatoes and cilantro last, just before taking the rice off the heat and serving. The recipe turned out great with these changes, very flavorful, very pretty.
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12 users found this review helpful

Avocado Salad

Reviewed: Nov. 6, 2005
REALLY good combination! I chopped the onions, pepper, and tomatoes very small and the avocado into larger chunks, and the result was almost like a chunky guacamole. If the avocadoes are ripe enough next time I make this, I may serve it with baked tortilla chips as a sort of dippable/spreadable salad.
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27 users found this review helpful

South African Malvapoeding (Marshmallow Pudding)

Reviewed: Oct. 29, 2005
My pudding fell halfway through the baking and was WAY overcooked -- brown and dry-looking inside all along the edges. And I couldn't possibly compare the texture to a marshnmallow -- more like a pound cake, but maybe that was due to the falling. The syrup was great (I reduced a cup of OJ to a 1/2 cup to enhance the flavor) and I will try this recipe again, but I'd definitely bake it for HALF the time called for in this recipe. Might be more attractive to serve to guests if it were prepared in individual ramekins, too.
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1 user found this review helpful

Twice Baked Potatoes

Reviewed: Oct. 23, 2005
1/4 c milk wasn't nearly enough -- I had to double it. I thought the recipe turned out very bland -- I'll use it again, but next time I'll add pepper and perhaps paprika and garlic powder. Also, trying to put all that cheese on top didn't really work -- the grated cheese just all fell off. Maybe mixing most of the cheese into the stuffing would work better?
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2 users found this review helpful

Baked Carrots

Reviewed: Nov. 30, 2006
It seems like it could use a little something, maybe some seasoning, but it's an easy veggie.
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8 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Dec. 19, 2005
Extremely greasy, even though I'd had the butcher trim all visible fat off. I ended up pouring off the juices, refrigerating them, removing the fat (I took almost a cup of fat off the top) and then re-adding the juices to the meat and rewarming it. Way too much work for a crockpot recipe -- next time I'll just roast the meat.
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2 users found this review helpful

THE Pasta Salad

Reviewed: May 19, 2008
I'm wondering if the folks who are finding this salad too dry aren't following the direction to toss it with 3/4 of the dressing, spread the rest over the top edge to edge, then cover tightly and chill at least 4 hours and preferably overnight. The salad is not dry when you do this. The dressing weeps a bit when you follow these directions exactly, and when you stir it up the next day (or after the chill) the dressing is slightly thinner and the salad isn't dry any more. I like this dressing -- don't skip the mustard or hot sauce, they are NOT overwhelming at all and they make the salad -- but I really prefer a pasta salad with a lot of veggies. I made this for a group who really love PROTEIN in their pasta salads, but next time I make it for my family I'll probably try to substitute a lot of veggies for the meat and cheese.
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47 users found this review helpful

Pasta and Peas

Reviewed: Jun. 14, 2006
I used frozen peas and added garlic, fresh ground pepper and a little fresh grated parmesan and this was a keeper.
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19 users found this review helpful

Butternut Squash Risotto

Reviewed: Dec. 11, 2007
I found this bland. It was just squash with rice in it, for us.
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4 users found this review helpful

Awesome Broccoli Casserole

Reviewed: Feb. 6, 2007
I was intrigued by the combination of corn and broccoli, but this recipe just was too rich and too bland for us. WAY too much sour cream -- that's all you could taste. I'd agree with the earlier reviewers who suggested cutting the sour cream in half, using using more of the cheese in the sauce, and finding an alternative to the stuffing as a topping, as there was too much of it and it just sat there. It also needed a LOT longer than cooking than is specified.
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2 users found this review helpful

Baked Fennel with Gorgonzola

Reviewed: Oct. 19, 2005
The blue cheese/bread crumb mixture didn't melt into the fennel as I was expecting at all -- it just lay there on top. The fennel was okay. I'll look for another recipe for fennel.
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8 users found this review helpful

 
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