Valerie308 Recipe Reviews (Pg. 1) - Allrecipes.com (18631292)

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BBQ Pork for Sandwiches

Reviewed: Jan. 5, 2007
This continues to be a family favorite - to the point where I gave both of my adult sons a cast iron skillet, a bottle of Sweet Baby Ray's Honey BBQ sauce, and the recipe typed on a card as an extra Christmas gift. It's delicious,and easy. Using a pork butt is the trick -- cheaper and meatier. One son prefers Jack Daniels BBQ sauce. I would suggest having the bottle at the table as well. I cook it for 10 hours on low and the meat shreds perfectly - comes out a bit chunky, which is what I prefer. The last 30 minutes in the oven is the trick -- the sauce sticks better to the pork. My mouth is watering as I'm typing this!
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46 users found this review helpful

Omelet in a Bag

Reviewed: Dec. 8, 2008
This is the BEST recipe. Great if you have kids or husband who doesn't eat certain foods -- you can customize every omelet. And no frying -- so 0 fat! A couple of hints: (1) cheese is a must, and (2) don't use more than 2 eggs per bag; the eggs won't cook through and will be runny.
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8 users found this review helpful

Fish Fillets Italiano

Reviewed: Jan. 22, 2007
I doubled this recipe and served it to guests yesterday. While I agree that it's very quick and easy, it is very bland. I added chopped green pepper to the onion and garlic, and I seasoned with salt, pepper and Italian seasoning, but still found it to be rather unexciting. There's definitely something missing. My guests, however, loved it, and two had second helpings. *****UPDATE!**** I had leftover sauce which I reheated and let it cook down to a very nice texture. The ingredients blended beautifully and the sauce was a 10000% improvement. Now I like this recipe, and will certainly make it over and over. I've upgraded my rating to 5 stars!
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8 users found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Mar. 12, 2008
I made this recipe, exactly as written, overnight on a weeknight. We loved it - very aromatic. I doubled all the ingredients (except the pork), as suggested by some reviewers. The best part about this recipe is how tender the pork is. I reheated everything when we got home from work that night and served it with boiled red potatoes and fresh string beans - pouring the sauce over the vegetables. This will become a regular item on our menu!
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5 users found this review helpful

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Jan. 16, 2012
This was easy and quick and delicious, BUT .... like other reviewers have noted, you need to DOUBLE the sauce, and add more garlic and black pepper. I also added spinach for color. I think next time I'll use penne instead of linguini. I'll also think this recipe would be great using chicken or ham, and maybe not cooking the shrimp ahead of time. But I will definitely make this again and again.
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3 users found this review helpful

Sloppy Joes II

Reviewed: Jun. 26, 2006
I read the 10 most recent reviews on this recipe before making it. I doubled the recipe, without any changes, because I suspected it would be a real hit with my husband and it was. At first I thought it might be too sweet, but the sweetness works! And reheating the next day only intensifies the flavors more. This will definitely become a regular meal in my home.
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2 users found this review helpful

Carrot Pineapple Cake I

Reviewed: Apr. 10, 2012
I made this recipe for Easter and it was a huge hit. Since I'd never made a carrot cake before, I followed the recipe exactly. The only change I would make is to use a round pan or perhaps a Bundt pan, because the 9 x 13 just isn't pretty enough for this absolutely delicious cake. I will definitely make this over and over again.
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1 user found this review helpful

Shrimp Fettuccine Alfredo

Reviewed: Apr. 20, 2010
This recipe couldn't be easier, quicker or better. I will double the sauce for next time -- I'd rather have too much than too little. I added peas for contrast, and will add mushrooms and maybe julienned carrots next time. Be patient with the sauce -- it's worth waiting for it to thicken. And although I used cooked shrimp as the recipe called for, I think raw shrimp would work just as well. LOVE THIS and can't wait to make again.
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1 user found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Apr. 6, 2008
I've made this recipe twice and love it. The first time I made it exactly as written; the second time I substituted canned beef broth (low salt) for the water and I cut the dried onion soup mix by half -- much better. You don't need an expensive cut of beef. This is now a regular at my home.
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1 user found this review helpful

Spiced Beef Stew

Reviewed: Nov. 11, 2005
This recipe is really, really simple and tastes and smells like you've slaved all day over the stove. The beef becomes really tender, and the gravy is incredible. I added a small can of sliced mushrooms, and served this over white rice. I'll double the batch next time .... everyone wanted seconds!
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1 user found this review helpful

Quiche Lorraine II

Reviewed: May 22, 2010
I made this tonight for the first time, serving it with a green salad. It was delish. The only thing I changed was that I used half and half instead of milk and added one more egg so that it wasn't too milky. Next time, I'll do the same but cut out the salt. This will become a regular at our house.
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0 users found this review helpful

Pork Marsala

Reviewed: Mar. 29, 2010
I made this last night and loved it. It does need some more seasoning - can't think of exactly what, maybe black pepper. I thickened the sauce at the end w/heavy cream and a touch of flour. I used way more fresh mushrooms than the recipe called for because we love mushrooms -- plus they shrink during the cooking process. We had it w/freshly made mashed potatoes - delish! My husband thought the pork should have been cooked a little longer ... to give it more flavor, but I loved it just the way the recipe said to cook it. I had leftovers and can't wait to have it again.
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Sweet and Sour Pork III

Reviewed: May 6, 2008
After reading the reviews, I used a bit less sugar in the sauce, doubled everything but the pork, and added water chestnuts to the stir-fried veggies. This recipe is a bit labor intensive, but so worth it. I made a HUGE error. The very last step -- cornstarch and water -- should be mixed together, and probably strained, before putting into the sauce. Otherwise, the cornstarch doesn't dissolve. Even with that, everything was absolutely delicious and very authentic. I'll make it again, for sure, and maybe try fresh pineapple.
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