VORCHA Recipe Reviews (Pg. 2) - Allrecipes.com (18805408)

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Amazing Ribs

Reviewed: Apr. 2, 2007
I didn't precook the ribs in the boiling water. Boiling them can make the ribs tough and leach out the flavor. I rubbed the ribs with Tennesse Rubdown from this website the night before, and placed in the slow cooker for 4-5 hours. I then finished the ribs on grill, basting with the sauce. This really lets the flavor of the grill shine through but ensures the ribs are so tender the meat falls off the bone.
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9 users found this review helpful

Anytime Almonds

Reviewed: Mar. 29, 2007
Don't use fresh rosemary, it tends to burn and shrivel up! The kosher salt may taste better but I found table salt or freshly ground salt sticks to the nuts better than kosher. Very addicting and nibble worthy.
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14 users found this review helpful

Simplified Cassoulet

Reviewed: Mar. 29, 2007
Cassoulet is a labor of love but this at least drastically cuts down on the labor. I had to make a few changes due to neccessatity: use pork shoulder instead of lamb because it is hard to find here, and used chicken thighs with skin-on for the duck. If brine the chicken thighs prior to cooking them, they develop a flavor similar to duck confit. And I have found the flavor is best if you let everything sit overnight and do the last baking the next day. Is this the same as cassuolet a French restaurant? No, but it is doable at home and captures all the great flavors without slaving for 3+ days.
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22 users found this review helpful

Blue Cheese, Bacon and Chive Stuffed Pork Chops

Reviewed: Mar. 28, 2007
Extremely flavorful. I did use 1 1/2" thick chops so that instead of butterflying, I could cut a pocket in the side. It keeps all that wonderful filling in the chops where it belongs. Instead of using toothpicks to hold the pockets close, use a piece of spaghetti, it falls apart when the chops are done. Browned the chops on the stovetop, then placed in the oven at 325 for 45-60 minutes. Made a pan sauce with browned bits by adding 1/2 cup of white wine, chicken stock and 1 tbls cold butter.
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192 users found this review helpful

Asian Orange Chicken

Reviewed: Mar. 28, 2007
The sauce is really, really good, over the top! However, the breading for the chicken needs some tweaking. It either fell off or came out gummy. I will make this again but only after I fix the breading.
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3 users found this review helpful

Tennessee Rubdown

Reviewed: Mar. 21, 2007
I used this when I was making Andy's Pull Pork and any pork ribs. Very good, really brings out the flavor of the pork when smoking. The heat is subtle so don't let that scare you.
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5 users found this review helpful

Carolina Pork Twirl

Reviewed: Mar. 21, 2007
We loved these, but they are a bit messy to eat. I used thick cut bacon that I pre-cooked to the soft stage. This way I avoided flare-ups on my grill and the bacon was crisp by the time the pork was cooked. Next time, I probably use a tomato based sauce.
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17 users found this review helpful

Shrimp Tempura

Reviewed: Mar. 21, 2007
Very light and crispy. Make sure to dry your shrimp well and that your oil is very hot, otherwise they come out greasy and gummy. I added a little sesame seed oil to the marinade than added some sesame seeds to the batter.
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39 users found this review helpful

Homemade Smoked Almonds

Reviewed: Mar. 21, 2007
These are pretty irrestible and much better than brands you buy in the store because you can control the salt content. I did cut out the regular salt, cut the celery salt to 1 tsp and increased the liquid smoke. Instead of toasting the almond prior, I did it after adding all the seasonings as they more readily absorbed the flavors. Great and I will be more in the future.
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57 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Mar. 20, 2007
I've made this a number of times now and I have learned a few lessons: First use a flat jelly roll pan, it gives you more delicious crust and glaze and keeps the loaf from stewing in its own fat. Second, line the pan with aluminum foil, otherwise you will have a sticky mess that you cannot soak off. Third, put the brown sugar glaze on top, it flavors the loaf more. Fourth, use coarse ground chunk, lots of flavor and the coarse makes it easier for you to mix the loaf lightly.
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57 users found this review helpful

Bruschetta with Shallots

Reviewed: Feb. 22, 2007
Divine and so easy to prepare. I prefer to saute my garlic and shallots to mellow the harshness you can get from garlic. I prepared the topping the night before to let the flavors meld. Added the basil right topping because it can turn black and bitter. Garnished the slices with Parmesan cheese and slipped under the broiler for a few minutes.
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10 users found this review helpful

Best Ever Jalapeno Poppers

Reviewed: Feb. 21, 2007
Much better than pre-made ones in the freezer section of your grocey store. Yes, they are bit time consuming to prepare but the effort is worth it. I added garlic powder and cracked pepper to season the flour. Make a big batch, they freeze great.
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5 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Feb. 21, 2007
Fabulous and far easier to put on the table than you would think. I prepared the win/port sauce the night before and roasted the shallots in the morning. I added quartered mushrooms to the shallots just because mushrooms go so well with beef. Upon the recommendation of others, I pureed half of the sauce in the blender and mixed it back in with the other half to give it some body and depth. Do splurge on a good piece of tenderloin if you are going to make this. A "cheap" supermarket one will just toughen and ruin all your hardwork. Find a good butcher and get their help selecting a good quality one that will be worth your time and effort to make.
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6 users found this review helpful

Lover's Beef Burgundy Filet

Reviewed: Feb. 19, 2007
These is something magical about these steaks. I used ribeyes because I could not find qood quality filets at my store. I reserved the marinade to make a quick pan sauce for the steaks to give diners a choice. I sauted 1 cup of sliced mixed mushrooms in butter, then removed the mushrooms, and added the marinade, reducing to 1/2 (you might need to add 1 tsp of cornstarch to aid it) and added back in the mushrooms. Many of my guest put both the mushroom sauce and the butter on top.
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4 users found this review helpful

Cajun Seafood Pasta

Reviewed: Feb. 19, 2007
If you expect this to be seafood alfredo, you will be disappointed, but if you want a flavorful cream-based sauce with a kick, you'll love this. I make a few modifcations to streamline the dish: 1. sauted the seafood seperately from the cream while the cream was boiling and mixing the seafood into the cream at the last second, 2. added 1/2 tsp of low-salt cajun seasoning and 2 cloves of minced garlic to the seafood while sauting, 3. save a 1/4 cup of the pasta water to add to the sauce if needed to thin, 4. pre-warn the pasta bowl otherwise the sauce congeals before you can serve it. 5. add the pasta to the bowl, then the sauce, it will spread to every noodle much better. 6. serve immediately, this dish does not sit well. My husband loves this and can't for me to make again.
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80 users found this review helpful

Portobello Mushroom Ravioli with Prawns

Reviewed: Feb. 5, 2007
I prepared this for my husband's birthday and he loved every bite of it! One, be sure to buy very good quality Ravioli. Two, saute the mushrooms on the side, their juices can turn the sauce gray, then add them to the sauce after cooking them down. Three, wait until the sauce is almost done to add the prawns, otherwise they will become overcooked by the time the sauce is done. Garnished with fresh parsley to add color. Next time I might toss in some chopped fresh Roma tomatoes.
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17 users found this review helpful

Department Store Onion Soup

Reviewed: Jan. 31, 2007
Delicous and always hits the spot! If you have homemade beef stock use it, otherwise use 1/2 canned chicken broth and 1/2 canned beef broth. Canned beef broth can get too tinny tasty when reduced. I always add a pinch of salt to the onions, it makes them release their juices, hence their flavor, to the soup when browning them.
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11 users found this review helpful

Taqueria Style Tacos - Carne Asada

Reviewed: Jan. 30, 2007
Classic, true tacos. This may look like alot but actually it's really easy to prepare. The one thing I do to make things easier is freeze the beef for 30 minutes, slice thin, then marinate. By doing this you only need to marinate for 30-60 minutes and every last morsel of meat gets flavor.
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54 users found this review helpful

Ali's Amazing Bruschetta

Reviewed: Jan. 23, 2007
Fantastic but it's missing one thing: garlic! I added 2 tablespoon of minced garlic to the oil. I served this as a selection of appetizers at my pampered chef party. I love it because you can prepare the topping before hand and finish these the last minute with ease.
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5 users found this review helpful

Chicken Kiev

Reviewed: Dec. 27, 2006
Excellent! Chicken kiev is always time consuming to prepare but is worth it if you use some TLC. Shape the butter into logs and freeze before using, easier to stuff the breast and less likely to leak out while cooking. I added 1 tbls lemon zest to the butter to increase the lemon flavor. After assembling if you have time, put the chicken in the fridge for an hour, this lets the seam set and greatly reduces the chances of the butter leaking out. Instead of deep fat frying, I browned the breasts in a skillet in olive oil and butter than baked for 20-30 minutes. They also freeze beautifully so make a double batch and freeze one batch so you can enjoy them quicker the next time. Just add 5-15 minutes to the baking time.
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91 users found this review helpful

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