VORCHA Recipe Reviews (Pg. 4) - Allrecipes.com (18805408)

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Kalua Pig in a Slow Cooker

Reviewed: Oct. 18, 2006
I prepared this for 50 people last month at a Hawaiian night. It came out juicy and moist. I did brown the pork before adding to the slow cooker, then brown sliced Maui onions and added those to the pork. Served with sliced hot peppers and Hawaiian Sweet and Sour Sauce. Everyone wanted leftovers to take home.
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1 user found this review helpful

Boilermaker Tailgate Chili

Reviewed: Oct. 18, 2006
I can't praise this chili enough! The meat melted in your mouth, the flavors tingled nicely all the way to your toes. I just won a chili cookoff with it so that might be a large part of the reason. The judges and the crowd loved it. I ran out within 30 minutes of it being opened to the public to taste. I did make a few changes: I used 3 lbs of cubed chuck steak in place of the ground chuck because I really like a meaty chili (obvisously so did the judges), I cooked 4 slices of bacon, then crumbled for the bacon bits and sauted the celery, onion and garlic in the drippings. My biggest piece of advice is prepare it the day before, let cool overnight, degrease really well and then reheat; the chili really developes a great flavor by doing this. I used my crockpot on low to keep it warm the day I served it.
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1674 users found this review helpful

Little Meat Loaves

Reviewed: Oct. 17, 2006
Very delicous! We all liked the subtle zing the sausage gave this meatloaf. I used homemade Italian sausage I made from a recipe off of this website. Do this free form as the sausage does let out a lot of grease and it would make the loaf stew instead of forming a wonderful crust.
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1 user found this review helpful

Lithuanian Pork Spareribs and Sauerkraut Soup

Reviewed: Oct. 2, 2006
As previous reviewers have stated, this is extremely rich flavored; a little goes a long way. I made exactly as stated the first time, but would make the following changes next time: Cut the cabbage and saurekraut by 1/2 (I ended up with two stockpots to hold everything!), to reduce the richness use 1/2 lb of smoked butt, degrease everything really well, and add 2 lbs of cubed red potatoes to soak up the juices. The soup improves if you prepare it the night before and degrease the broth the next day, the flavors meld together and mellow slightly, making it much more enjoyable.
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17 users found this review helpful

Fettucine Carbonara

Reviewed: Oct. 2, 2006
This is always been one of my favorite pasta dishes. I used pancetta instead of bacon, cooking the pancetta in olive oil until lightly crisp. I added another 1/4 cup of Parmesan to the dish and a pinch of salt to the cream to heighten the flavors. Some sauted crimni mushrooms rounded out the dish.
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49 users found this review helpful

Jimmy Dean Mini Sausage Chimichangas

Reviewed: Sep. 28, 2006
This are really easy to whip out. After trying the first time, I now make a point to make double or triple batches so that I always have some handy in the freezer to cook up in a snap. Do make up the jalapeno sauce, it is fantastic with these and lots of other things!
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1 user found this review helpful

Jalapeno Cream Sauce

Reviewed: Sep. 28, 2006
This has to be one of the best dipping sauces I have ever tasted! I have now used this with the chims, potato skins, and served this to put on tacos. We love it! Sometimes I use ranch dressing in place of the sour cream.
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0 users found this review helpful

Herb, Garlic and Bacon Pork Loin

Reviewed: Sep. 27, 2006
Superb flavor! I brined my pork using the Basic Brine recipe on this website. It really helps the pork stay moist and tender since so much of today's pork is too lean. I pulled my roast out at 145, let rest under foil until 160. I used the broiler to crisp the bacon the last 5 minutes of cooking time. I added 1 cup of wine, 1 tablespoon cold butter to the pan juices, simmering for 10-15 minutes while the roast rested for a quick pan sauce to serve over the roast.
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75 users found this review helpful

Grilled Portobello and Mozzarella

Reviewed: Sep. 26, 2006
So yummy. I served this as an appetizer at a grilling party. Several people ended up having them as the main course. I made my own Italian dressing from scratch as the flavor is much better and the mushrooms definely deserved the extra love. Fantastic and I will be serving these much more often!
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6 users found this review helpful

Italian Sausage - Tuscan Style

Reviewed: Sep. 25, 2006
I love the depth of flavor this sausage has. I grind my own pork shoulder because the grocery store's ground pork is always bit and pieces of not very good meat. I added a little basil and oregano for this. Refridgate over night before stuffing so the flavors meld more. Makes divine spaghetti sauce!
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27 users found this review helpful

French Onion Soup V

Reviewed: Sep. 25, 2006
So fantastic and delicous! I slow cooked the onions for nearly an hour, it really builds the flavor. I substituted one red onion for a yellow, because reds give this soup an excellent complex flavor. Slipped a few tablespoons of sherry in when adding the beef broth and didn't dilute the broth with water. This has to be the best onion soup I have tried, and I have had many over the years.
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53 users found this review helpful

North Italian Meat Sauce (Ragu Bolognese)

Reviewed: Sep. 20, 2006
I use prosicutto instead of ham, used 1/2 lb of Italian sausage for 1/2 lb of the pork, and slipped in some beef short ribs for some of the ground beef.. The secret to great Ragu sauce is low and slow; Don't rush the cooking process! A good food processor is necessary unless you love chopping.
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8 users found this review helpful

Cream Soup Base

Reviewed: Sep. 18, 2006
I was able to use skim milk for this, drastically lowering the fat of the base. To cut the saltiness that many people pointed out, I used 2 tsp Low-Sodium Chicken soup base. I now no longer by canned cream base soups as this far better tasting than them. Just add any flavorful leftovers and you have stellar cream based soups in nearly the same time as heating up a can and far better taste.
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2 users found this review helpful

Stuffed Flank Steak

Reviewed: Sep. 13, 2006
I have made this twice now. The first time I found the stuffing a bit bland and the steak came out overcooked in the oven. The second time, I used regular onions, satued them in olive oil, added 1/2 cup Parmesan cheese, 2 cloves minced garlic and 1/2 cup slivered pancetta. Rub the outside of the roast with olive oil, rosemary, garlic and salt and pepper. I briefly browned the roast on all sides on the stovetop and then placed in the oven for 30 minutes. I added 1/2 cup of red wine, 2 tablespoons unsalted butter and 1 cup sliced mushrooms to the pan drippings to make the sauce to serve over the roast.
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100 users found this review helpful

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Reviewed: Sep. 1, 2006
After reading many of the reviews, I made the following adjustments, made the crab stuffing (doubled) and the sauce the night before because it is time comsuming to waiting for it to reduce. Also, I like my bacon more crisping than soft so I precooked it to the soft-cooked stage before wrapping the filets. You might have to use two strips to wrap a filet if you do this because they have shrinked. The flavor is divine and if you do your prepwork ahead of time, it's worth the effort to put it on the table for company.
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91 users found this review helpful

Cantonese Barbecued Pork

Reviewed: Sep. 1, 2006
WARNING: This can make a huge mess of your oven! With that said and after cleaning up the mess from the first batch, I have since learned a few lessons. The cleaniest way to make this is place a cake rake in a roasted pan lined with foil because the basting sauce with drip off the pork and either get burned into your pan taking forever to soak and scrub off, or drip into your oven requiring you to clean if. This is an excellent recipe and quite as good as what you get in Chinese restaurants. However, it is time consuming so if you go through the effort of making a batch and you know you like it, make a double or triple batch because it does not take anymore time than a single and extras freeze well.
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32 users found this review helpful

Cantonese Style Pork and Shrimp Dumplings

Reviewed: Sep. 1, 2006
Perfecto. These have to be some of the best dumpling/wontons I have ever had. I made a triple batch to freeze the extras so I can always have some on hand to make at a moment's notice. I prefer to bake mine at 425 for 15 mintues, turning over halfway through cooking. Thanks so much for coming up with this recipe!
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21 users found this review helpful

Simple Garlic and Basil Pesto

Reviewed: Aug. 31, 2006
I love this! This is now my favorite pesto recipe to put up for the year. To keep pesto; freeze in an ice cube tray, then pop out and store in a ziplock bag in the freezer. Each ice cube is about an 1/4 cup. This is fantastic for my grilled pesto chicken.
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520 users found this review helpful

Mushroom Sauce

Reviewed: Aug. 31, 2006
I used this to make mushroom stuffed pork chops. I made this with a medley of mushrooms, switched to white wine to go with the pork and added 1 clove minced garlic. Fantastic.
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1 user found this review helpful

Cornbread Sausage Casserole

Reviewed: Aug. 31, 2006
I doubled the recipe and prepared in a 9"x13" for a brunch for 15 people. Most people thought it was great, one or two was so-so about it cause it was too hot for their taste. Served with sour cream, chives and salsa to top it off. Would probably make it again for gatherings and would make a mild and a spicy version.
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29 users found this review helpful

Displaying results 61-80 (of 267) reviews
 
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