VORCHA Recipe Reviews (Pg. 10) - Allrecipes.com (18805408)

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Bacon Wrapped Smokies

Reviewed: Oct. 20, 2005
I took the suggestion of lining the pan with foil before baking to make for an easy clean-up and precooking the bacon to ensure that it is crispy. These are also great on the grill! I serve them with different flavor mustards and barbecue sauce for dipping.
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7 users found this review helpful

Bacon and Cheddar Stuffed Mushrooms

Reviewed: Sep. 2, 2005
We all loved these as a great change from the traditional bread crumbs/stuffing mushrooms. My only change is to cook the caps in a little bacon grease before stuffing to get them to shrink before baking and to keep them moist during baking. Next time I am going to play with different types of Cheddar.
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2 users found this review helpful

Chicken With Portobello Mushrooms and Artichokes

Reviewed: Sep. 2, 2005
This was absolutely lovely as a imprompt company dinner. I used good quality Italian style artichoke hearts because they generally have better taste than canned ones. Grated fresh Parmesan cheese over the finished plates right before serving. I also recommend trying it with thin pork chops also!
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18 users found this review helpful

Shrimp Scampi Cheesecake Appetizer

Reviewed: Sep. 2, 2005
Absolutely decadent and honestly far easier than anyone would ever believe. I used the phyllo cups several other people recommended instead of puff pastry. Garnished with fresh snipped chives and thyme. I have also used the filling as a baked dip if you don't want to deal with the hassel of filling nearly a 100 of these. Just buy some very nice crackers or toasts instead to enjoy these delightful bites instead.
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27 users found this review helpful

Bacon Water Chestnut Rolls

Reviewed: Aug. 23, 2005
I grilled these instead of baking them at a recent grilling party. It worked really well, just shoved a tooth-pick through the rolls to secure the bacon. I precooked the bacon before using to cut down on the grease and make sure it would come out crispy. Next time I probably cut the mayo out of the sauce.
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1 user found this review helpful

Oven Roasted Red Potatoes

Reviewed: Aug. 19, 2005
I cubed the potatoes into 1 inch cubes so that more of the surface area was coated. Added dried minced garlic, salt and pepper to the soup mix. Lined my baking pan with foil for easy cleanup. Went very well with the roasted chicken and vegetables.
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1 user found this review helpful

Hunter Style Chicken

Reviewed: Aug. 16, 2005
Excellent! Added 3 cloves of minced garlic and used a very good quality Zinfandel as my wine. Served with roasted red potatoes and garnished with Parmesan cheese right before serving.
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7 users found this review helpful

Cajun Chicken Pasta

Reviewed: Aug. 16, 2005
Fantastic! I added 1/2 lb of medium shrimp to the recipe. We all loved it and I plan on making this again soon. My only suggestion is use low-salt or no-salt Cajun seasoning because it can be quite salty otherwise/
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1 user found this review helpful

Basil Shrimp Fettuccine

Reviewed: Aug. 11, 2005
After reading all the reviews that this turned out gloopy, I dropped the flour/milk paste completely and just added 1/4 of half-and-half instead to give the sauce its creaminess instead. With that small amount, it doesn't add much calories and it doesn't overwhelm the sauce either. Will make this again.
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6 users found this review helpful

Broiled Scallops

Reviewed: Aug. 10, 2005
This was one of the many appetizers I fixed for a grilling party. I've made them twice, once broiled, the second time grilled. Try them on the grill, they came out just as tender and scullent! My only recommendation is to use garlic powder instead of garlic salt.
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1 user found this review helpful

Hot Seafood Ramekins

Reviewed: Aug. 10, 2005
Excellent! I served this as an appetizer for a dinner, I did make a few changes: used low-fat mayo to help cut the fat (you honestly won't miss the fat), added some finely minced garlic to the crab and mixed in some Parmesan cheese with the bread crumbs. Made lemon butter for people to drizzle over their own servings. Everyone enjoyed it!
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19 users found this review helpful

Scallop and Shrimp Kabobs

Reviewed: Aug. 10, 2005
Fixed this as part of a weekend grilling party. This was sensational! Didn't make any changes to it, just served over rice.
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5 users found this review helpful

Bacon Wrapped Stuffed Mushrooms

Reviewed: Aug. 10, 2005
Betcha you can't eat just one! I had to make a triple batch of these for a grilling party I had this weekend. I did make a few changes: only used one package of cream cheese and then mixed in 2 cups shredded sharp cheddard cheese, mixed in minced garlic, and used whole slices of bacon that I precooked to the soft stage to make sure the bacon was crispy.
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62 users found this review helpful

Boston Baked Beans

Reviewed: Jul. 25, 2005
This must be the best baked beans ever! Quit using the canned varieties; they don't hold a candle compared to this. I used my slow cooker instead of the oven, lining it with foil for easy cleanup. My one and only addition was adding two jalapeno peppers to one of the two batches I made for people who liked their beans with a kick!
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1 user found this review helpful

Restaurant-Style Potato Skins

Reviewed: Jun. 9, 2005
Instead of deep frying the skins, I baked in a 450 oven for 30 minutes, adding the cheese and bacon the last five minutes of cooking time. They were so great, we didn't even need to dip them in sour cream, just garnished with some fresh chives.
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1 user found this review helpful

Beef Wellington

Reviewed: Jun. 9, 2005
I fixed this for a dinner party this weekend with individual filets and found it well worth my time, everyone loved them. My only advice is make sure you buy the absolutely best pate you can afford and invest in a good cut of tenderloin; it will really make the difference in the overall quality of the dish. My only other suggestion is use a rack to lift the filets off the bottom of the pan so that pastry doesn't become soggy from the pan juices.
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435 users found this review helpful

Cholesterol King Heart Stopper 2000

Reviewed: Jun. 2, 2005
This monster ruled the table at our Memorial Day Picnic. The guys loved it and said I was to never buy pre-made subs again. I use extra-long cocktail toothpicks to keep this all together to make it easier to everyone to eat. Otherwise, I didn't change a thing.
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6 users found this review helpful

Spicy Orange Beef

Reviewed: May 27, 2005
I drastically cut the orange zest to just a tablespoon that I used for garnish right before serving. I added 1 cup sliced mushrooms, 1 cup snow pea pods and sliced red pepper. When I make this next time, I will play around with different vegetable combos because I really think it needs the veggies.
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2 users found this review helpful

Penne with Chili, Chicken, and Prawns

Reviewed: May 27, 2005
Really great flavor and very easy. My only changes was to use pancetta instead of bacon, added some Italian seasoning to the chicken. Next time I will probably only use half a jar of the sauce since it was a little much for only 1/2 lb of pasta.
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24 users found this review helpful

Garlic-Lemon Double Stuffed Chicken

Reviewed: May 26, 2005
I have made this three times now, twice baked and once grilled. I just pound the chicken breasts out flat as serve other people have suggested, finding it far easier than trying to butterfly chicken breasts. Use a mild to medium Cheddard as a sharp doesn't seem to go as well with the other flavors of the dish. If grilling, cook over medium heat until juice run clear.
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0 users found this review helpful

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