VORCHA Recipe Reviews (Pg. 3) - Allrecipes.com (18805408)

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Marinated Flank Steak

Reviewed: Dec. 27, 2006
I've made this many times with success everytime! I have found it it full of flavor in 2 hours of marinating if you get in a bind. For fatijas I replace the lemon juice with lima juice and add a pinch of red pepper flakes for a subtle kick.
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3 users found this review helpful

Asian Fire Meat

Reviewed: Dec. 27, 2006
Marinating the meat longer than 2 hours just turned it to a slimy, mushy mess. I marinated mine for 2 hours, than drained off the marinade, reserving it for later, patted the meat dry, and browned in batches in a 12-inch skillet so the meat would actually brown. Only after all the meat was browned and added back to the pan, did I add the marinade do the pan. Don't use round steak, it gets tough and rubbery very easy and has a livery taste, use sirloin or flank steak for better tenderness and flavor.
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49 users found this review helpful

The Seafood Thing

Reviewed: Dec. 27, 2006
Since I planned on making this for New Year's Eve dinner for 12 people, I did a test batch. The sauce is a bit overpowering the seafood; I ended up cutting the whole milk down to 3/4 cup of whipping cream, add Old Bay seasoning as mentioned by a previous reviewer. I used medium shelled shrimp instead of cooked cocktail because they tend to turn tough and rubbery at the drop of a hat. Also, use real crab, why use fake other than to save money? Taking shortcuts on this will cause it to come out terrible as other people have stated. Served it over fettunci pasta instead of rice. For New Year's I will make the sauce beforehand and add it to the seafood at the last moment to reheat so I can get it on the table faster.
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25 users found this review helpful

Amazing Italian Lemon Butter Chicken

Reviewed: Dec. 21, 2006
If fixed as is, this comes out really greasy and fatty to the point of coating your mouth. I now fix the recipe making the following changes to cut the grease: I cut the amount of butter in the sauce in 1/2, only used olive oil in preparing the chicken, dropping the butter out completely because there was plenty in the sauce, trimmed the fat off the bacon and drained off in accumlated grease. I garnish with lemon wedges and Parmesan cheese. I prefer linguini pasta over bowtie because it cooks more evenly.
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4 users found this review helpful

Dinah's Stuffed Mushrooms

Reviewed: Dec. 21, 2006
Fantastic flavor! Just a few suggestions to make sure these are perfect everytime: 1. buy the largest mushrooms you can find, most grocery stores sell ones labeled for stuffing, they are much easier to work with 2.prior to stuffing bake the caps, upside-down, in the oven for 10-15 minutes, this help the caps shed excess water so the stuffing doesn't become waterlogged. Thanks Dinah for such great mushrooms!
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225 users found this review helpful

Prime Rib and Potatoes

Reviewed: Dec. 18, 2006
As fixed this is very bland, and doesn't do the roast justice. I added fresh cracked pepper, kosher salt to the garlic and olive oil, rubbing it on the roast the morning before roasting. I saved the pan drippings to make au jus by adding 1 cup beef stock, and 1/2 cup red wine, reducing by half.
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35 users found this review helpful

Italian Beef Sandwiches

Reviewed: Dec. 7, 2006
This is like having an instant ticket to the Italian neighborhoods of Philly. Do remember to add sauted onions and peppers to the au jus to pile on with the meat. Cheese of your choice is also a must. Enjoy!
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17 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Dec. 4, 2006
Fantastic! Who needs pre-made meatballs or jarred sauce anymore? I did add 1 1/2 tsp of Italian seasoning and doubled the garlic for the meatballs. To moisten them, I added 1/2 cup of milk to the meat before mixing in the seasonings. It really makes them tender and moist! I added 1/2 cup of red wine to the simmering sauce.
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14 users found this review helpful

Tomato and Mozzarella Bites

Reviewed: Dec. 4, 2006
I prepared this for a work Italian luncheon and it went great. I couldn't find descent grape or cherry tomatoes, so I used sliced Romas. A little messier than dealing with grape or cherry tomatoes, but propably better flavor. Everyone loved them and asked for the recipe. According to one Italian co-worker in some regions they put them under the broiler to lightly melt the cheese.
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1 user found this review helpful

Farmer's Strata

Reviewed: Dec. 4, 2006
I fixed two of these for Thanksgiving breakfast: one as written and another with mushrooms and sausage. I loved how I could prepare these night before and pop them in the oven while I set the table and prepared the juices. Everyone loved them. They work great for feeding a crowd without slaving away at the last minute.
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50 users found this review helpful

Lobster Newburg

Reviewed: Nov. 29, 2006
Very rich and creamy! I did take the advice of cooking the lobster meat and shells in the butter. I added 1 cloves finely minced garlic and 1 cup sliced mushrooms. Served over linguini pasta.
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44 users found this review helpful

Baked Potato Soup V

Reviewed: Nov. 28, 2006
This is incredibly rich and a filling meal by itself. I used a mixture of Russets and Yukon Gold potatoes because I like the creaminess Yukons add to the soup. I used 6 cups of 1% milk instead of whole to cut the fat and the Yukons replaced the creaminess the whole milk added. Instead of mixing the green onions, chives, bacon and cheese into the soup, I served the toppings on the side and let everyone add as they want. Other suggested toppings: blue cheese, chili, hot sauce, and sauted mushrooms.
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2 users found this review helpful

French Dip Sandwiches

Reviewed: Nov. 21, 2006
This has to be the best French Dip recipe I have made. I've lost tracked how many times I've made it but it is always a hit. I use a 4-5 lbs chuck roast, rubbing it with garlic powder, seasoning salt, salt and pepper, then brown over the stove before adding to the slow cooker. I saute one onion sliced in the drippings from browning the roast and add it to the slow cooker to help flavor the au jus. After I pull the meat out, I turn the slow cooker on high to reduce the au jus. To serve, I use crusty rolls, pile on the meat, add cheese of choice and add some of the cooked onion and sauted onions. Easy but taste fantastic!
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100 users found this review helpful

Adobo Sirloin

Reviewed: Nov. 21, 2006
For juicy fajitas, I use a flank steak, marinating it overnight before grilling. It may not look or smell pretty, but the flavor is fantastic and the meat comes out incredibly tender.
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36 users found this review helpful

Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce

Reviewed: Nov. 16, 2006
Looks fancy and tastes extremely expensive but is fairly easy to put on the table. I cut slits into my roast, put a sliver of garlic and a few leaves of rosemary into the slit instead of simply rubbing the outside of the roast. The flavor is much stronger than simply rubbing the top. I didn't mess with the mushroom sauce at all until the very end.
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74 users found this review helpful

Soul Smothered Chicken

Reviewed: Nov. 6, 2006
So good! I added garlic powder and paprika to the flour to season the chicken. Don't use boneless chicken, it just gets tough and stringy and it doesn't give this dish enough flavor! Mine did take longer to cook all the way through, closer to 45-50 minutes.
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3 users found this review helpful

Basic Ham and Bean Soup

Reviewed: Nov. 6, 2006
The flavor of this wonderful soup is anything but basic. I've made this twice so far and loved it both times. To help make the beans soft, add 1/2 teaspoon of baking soda to the soaking water; it helps in breaking down the outer shell. However, do remember to drain off the water with baking soda and use fresh water for making the soup. I took two cups of the soup, pureed and added back into the soup to thicken it.
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146 users found this review helpful

Herbed Turkey Breast

Reviewed: Oct. 19, 2006
An fantastic alternative to cooking a whole turkey for Thanksgiving! Since my family all loves breast meat, I fixed two of these for a family dinner. Instead of oil, I used butter because it not only gives the meat great flavor but gives the skin that wonderful golden color. I added chopped onions, carrots, celery, rosemary, sage and garlic cloves to the roasting pan to flavor the juices. I basted the breasts every 20-30 minutes with the pan juices. Some of the most tender, best tasting white meat I ever had. Several people said it had to be dark meat it was so tender and juicy.
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12 users found this review helpful

Barbecued Shredded Beef

Reviewed: Oct. 19, 2006
Excellent! I now use this as the base for my shredded beef burritos! I used a 4 lbs chuck roast, rubbed with garlic, seasoning salt and pepper, browned before putting it in the oven. Comes out perfect everytime and it is an easy base for so many great dishes!
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1 user found this review helpful

Bacon-Topped Meat Loaf

Reviewed: Oct. 19, 2006
Excellent flavor, but the loaf was a bit on the dense side. I ended up using 6 slices of bacon to the cover the type enough. Next time I might mix the bacon into the meatloaf and make a glaze of chili sauce instead.
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8 users found this review helpful

Displaying results 41-60 (of 267) reviews
 
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