VORCHA Recipe Reviews (Pg. 5) - Allrecipes.com (18805408)

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Baked Brie with Mushrooms and Almonds

Reviewed: Aug. 30, 2006
Fantastic center piece to my buffet table! I did cut the amount of butter in half because I knew from experience how much fat Brie can release when baked. You don't have to buy the most expensvive Brie out there, I had very good sucess with Presidental Brie which costs between $10-$15 a wheel.
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18 users found this review helpful

The Way to a Man's Heart

Reviewed: Aug. 30, 2006
I made this for a dinner party of 10 using the prepare ahead suggestions that Amber posted in her review. Being able to make individual servings made it easy to serve and gave it a classy touch. I did add 1 lb medimum shrimp, grated parmesan and used shallots instead of onion because they have a tamer flavor. Seasoned the sauce with 1/2 teaspoon Old Bay seasoning which does a fantastic job of enhancing the flavors of the seafood. Most everyone loved it, though it is a bit expensive to make for a very large gathering.
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16 users found this review helpful

Spicy Beefstick

Reviewed: Aug. 29, 2006
I made this twice now: the first time to letter of the recipe and the second time with changes. First off, I could not tell the difference in letting the meat sit 3 days and mixing for 5-10 minutes per day and the second batch where I mixed mine one day, rest overnight and cooked the next day. Second, the first batch came out greasy, so in the second batch I used 90/10 ground sirloin and it was drastically less greasy. Third, store the cooked sticks in an airtight container in the fridge. They have a much longer shelf life since they have no preservates or chemicals to keep the flavor.
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16 users found this review helpful

Grilled Lemon Herb Pork Chops

Reviewed: Aug. 22, 2006
I used bone-in loin chops as I have found they are much more tender than boneless chops. I marinated them overnight, using olive oil instead of vegetable. I garnished the grilled chops with slices of grilled lemon, served with grilled vegetables, a spinach salad and a white Zin.
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1 user found this review helpful

Cajun Chicken Lasagna

Reviewed: Aug. 22, 2006
So much flavor packed into one pan. We love this even more than traditional lasagna now. It's very rich so be warned. I ended up using 3 jars of sauce when I was in a hurry or 1 1/2 times a standard alfredo recipe when I make my sauce from straight, which I usually prefer to do when I have the time. For an extra treat, I add 3/4 lb peeled, deveined shrimp and 2 cups chopped mushrooms to the sauce. Let stand for 10-15 minutes before serving and then it won't fall apart on you.
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2 users found this review helpful

Garlic Chicken Pizza

Reviewed: Aug. 8, 2006
I used Jay's Signature Pizza Crust for this because it's a pizza crust recipe that has always turned out well for me and I trust. I love how this pizza has light, white sauce instead of the standard heavy tomato sauce. I had leftover Italian grilled chicken from the night before that went perfect with it.
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1 user found this review helpful

Angel Hair Pasta with Shrimp and Basil

Reviewed: Aug. 8, 2006
This is so unbelievably amazing! It tastes more like something at a fine Italian restaurant. I increased the pasta to 1 lb as suggested before and switched to linguini because the sauce clings to it better while keeping the sauce the same amount.
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3 users found this review helpful

Southwestern Egg Rolls

Reviewed: Aug. 8, 2006
These are hands down far better than any restaurant verison I have had. I made a quadriple batch so I always have a few in the freezer to cook when wanted. I bake make at 425 for 15-20 minutes just because I don't like dealing with the mess of deep frying. I made half of mine out of corn tortillas because they come out really crisp. But be warned, corn tortillas are harder to shape and work with.
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3 users found this review helpful

Garlic Butter

Reviewed: Aug. 7, 2006
This flavorful butter goes with so many things it would be impossible to list them all. I make up triple batches, making them into logs and freezing them. That way they are on hand at a moments notice to put on fish, slip under the skin of chicken, or melt over a New York strip steak.
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220 users found this review helpful

Breaded Parmesan Chicken

Reviewed: Aug. 2, 2006
This makes fabulous chicken sandwiches if you happen to have any leftovers the next day. For quicker cooking, I pounded the chicken breasts to 1/2 inch thick. I dipped them in butter than breaded them and rested the chicken in the fridge for an hour so the breading stayed on better. Since I pounded them thin, I could saute them on the stovetop in 12-15 minutes. Served them on a bed of pasta with tomato sauce and freshly grated cheese for a quick and easy chicken parmesan. But like I said earlier, they make killer breaded chicken sandwiches the next day.
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1 user found this review helpful

Cognac Shrimp

Reviewed: Aug. 2, 2006
Loved it, loved it! Easy and quick and taste divine. I served over fettunci pasta with a spinach salad and served with a white zin. No one guessed how easy it was to whip up!
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11 users found this review helpful

Not Your Every Day Smoked Pork Spare Ribs

Reviewed: Aug. 1, 2006
Very intense flavor. I smoked mine for 3-4 hours, then wrapped them in foil for a 1/2 hour to rest them. The meat comes off the bone and is meltingly tender to the last morsel. I saved the mop, boiled to reduce and served alongside the ribs.
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67 users found this review helpful

Roasted Garlic Grilled Vegetables

Reviewed: Jul. 31, 2006
Quick and very easy. As several people said in earlier reviews, increase the oil and seasonings by 1.5 times at least. The first batch came out a little bland. I used different colored peppers and squash to give this great colors.
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3 users found this review helpful

Orange Rosemary Chicken

Reviewed: Jul. 31, 2006
Fantastic either broiled or on the grill! I added the zest of one orange to the marinage to really bring out the orange flavor. I loved the suggestion of saving the marinade, boiling and thickening it to serve with the chicken. I served with mixed grilled vegetable (mushrooms, peppers, onions)skewers and rice.
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1 user found this review helpful

Sun-dried Tomato Butter

Reviewed: Jul. 31, 2006
This is fabulous over fish or I use this as the flavor base for my beer butt chicken recipe. I used a mix of parsley and basil. Thanks for posting.
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8 users found this review helpful

Scrambled Potatoes

Reviewed: Jul. 31, 2006
I fixed this for a campout of 10 people. I did drain off about 1/2 of the bacon grease because a pound of bacon leaves a lot of grease and I did not want everything greasy. Added 1/2 chopped yellow onion, 1 cup sliced mushroom. Garnished with Monterey Jack cheese and salsa. Serve with toast points or biscuits to clean up plates. Everyone loved it.
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5 users found this review helpful

Pat's Mushroom Saute

Reviewed: Jul. 26, 2006
I always have to fix these with steaks now. I add 1 diced shallot and when I get done cooking the steaks, I make a point of adding any accumlated steak juices to the mushrooms. Always gone within minutes of putting on the table.
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2 users found this review helpful

Seared Sea Scallops

Reviewed: Jul. 26, 2006
Instead of flouring them since many people complained it fell off while cooking, I just tossed the scallops directly in the seasonings. Instead of garnishing with Parmesan cheese, I added it to the seasonings. To make sure your scallops don't get tough, undercook the first bunch so they don't overcook in the oven while waiting for the second batch to cook. I added wine and butter to the pan juices to make a lovely sauce. I served it all over fettunci.
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603 users found this review helpful

Roasted Lemon Herb Chicken

Reviewed: Jul. 26, 2006
Always fabulous! I have made this a number of times and it always comes out great. I actually brine my chicken the night before roasting using the Basic Brine recipe on this site. I make sure to rub the oil/lemon mixture under skin and then I throw the lemon pieces in the cavity to give the chicken a little extra flavor. I roast it breast side down until the last 30 minutes, then flip right side up to crisp the skin. I usually have to make two chickens so I can have leftovers for salads and sandwiches!
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3 users found this review helpful

Pork Butt Roast with Vegetables

Reviewed: Jul. 26, 2006
So tender and moist! To further flavor the roast, I slivered 3 cloves of garlic, made slits in the roast and stuffed garlic slivers and fresh rosemary in them the night before cooking. Once the roast was cooked, I used 1 cup of chicken broth and a pork gravy packet to make gravy to serve over the roast and vegetables.
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69 users found this review helpful

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