VORCHA Recipe Reviews (Pg. 6) - Allrecipes.com (18805408)

cook's profile

VORCHA

Reviews

Photos

Menus

 
View All Reviews Learn more

Pot Roast in Foil

Reviewed: Jul. 26, 2006
This is the ultimate in easy and delicous! I did modify a few things: I seasoned my roast with salt, pepper and garlic powder, then browned on all sides before wrapping it in foil. I doubled the gravy as many others have suggested and grateful for! I added carrots, onions, red potatoes, and whole garlic cloves. Clean up was a snap and the leftovers got better tasting with each day! The leftovers also made a fantastic base for beef hash.
Was this review helpful? [ YES ]
2 users found this review helpful

Shrimp Wellington

Reviewed: Jul. 26, 2006
This made a stunning appetizer for my dinner party. I did take the suggestion of using frozen spinach instead. (thank you, no cleaning spinch before using!)I sauted the shallots to bring out their flavor. Instead of serving them with more bechamel sauce, I used the Wine Sauce found on this website. I served one shrimp on each plate drizzled with the wine sauce and garnished with fresh parsley. My guest were very impressed!
Was this review helpful? [ YES ]
7 users found this review helpful

Steak Tips with Mushroom Sauce

Reviewed: Jul. 26, 2006
I've made this twice now. The first time I found the sauce gummy and thought adding the flour ruined a beautiful sauce. So the second time I dropped the second can of broth and flour and instead whisked in 2 tablespoons of cold unsalted butter to thicken the sauce. The butter adds richness, intensfies the flavors and gives the sauce a lovely sheen. Because beef broth can be very weak tasting, I added 2 tablespoons of beef demi-glace.
Was this review helpful? [ YES ]
83 users found this review helpful

French Onion Soup VI

Reviewed: Jul. 11, 2006
This does not have the depth of flavor that true onion soup should have. Without slowly browing the onions, it just taste like weak beef broth with a nasty onion taste. Also, classic French Onion soup does not have beef in. Sorry, I will try again for a better soup.
Was this review helpful? [ YES ]
14 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Jul. 11, 2006
I've prepared this many times for my family, and we love it. I do make a few changes, I rub the beef with salt, cracked pepper and garlic powder than brown on the stovetop before adding to the crockpot. It gives the meat much better flavor and color. After I add the roast to the crockpot, I brown a sliced onion in the drippings in the skillet and then add to the meat. Used low salt onion soup mixes because the first time I made this it was salty. I serve this with the onion, sauted mushrooms, and swiss cheese. Just slip the sandwiches under the broiler to melt before serving.
Was this review helpful? [ YES ]
3 users found this review helpful

Grilled Tri-tip Roast

Reviewed: Jul. 3, 2006
First thing you don't have to cook this 4-6 hours. Ours was done in 2 1/2 hours. So check yours at least 1/2 through. Remember to add beef broth or water to the drip pan, otherwise all the flavorful drippings will burn up before the roast is done. Once the roast was done, I added minced garlic, 1/4 cup of red wine, and 1/2 beef broth to the drippings and reduced to 1/2 for the au jus. Fantastic sandwiches with grilled onions and mushrooms with cheese!
Was this review helpful? [ YES ]
77 users found this review helpful

Garlic Pasta with Prawns

Reviewed: Jun. 27, 2006
I cut the oil to a third, and added 1 tablespoon of butter (less likely to burn and enhances the flavor of the shrimp). I ended up doubling the amount of shrimp because we loved the flavor.
Was this review helpful? [ YES ]
17 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Jun. 27, 2006
I doubled the sauce ingredients as recommended by many people which I am thankful I did. I added 3/4 pound of sea scallops and 1/2 lump crabmeat. Excellent, everyone licked their plates clean. Next time, I am tempted to add some heavy cream for a creamy sauce.
Was this review helpful? [ YES ]
0 users found this review helpful

Chinese Steamed Buns with Barbecued Pork Filling

Reviewed: Jun. 27, 2006
My bread machine's dough cycle made short work of the dough because it is a little on the sticky side. I couldn't find Chinese barbecue pork so I took a previous reviewer's suggestion of marinating pork tenderloin in hoisin sauce and chinese five spice powder. The glaze took a while to thicken so I ended up adding 1/2 teaspoon of cornstarch to speed up the process.
Was this review helpful? [ YES ]
4 users found this review helpful

Grilled Chicken Adobo

Reviewed: Jun. 22, 2006
For those that don't like a strong vinegar flavor, use more traditional rice vinegar which is quite a bit milder than our standard vinegar. Serve over rice for a traditional meal.
Was this review helpful? [ YES ]
1 user found this review helpful

Gilbert's Potatoes

Reviewed: Jun. 19, 2006
The first time I made this, the American cheese seperated into oil and orange goo. I ended up throwing out the entire pan. Since then, I have made the following changes: use a Reynold non-stick aluminim pan, grill the onions briefly before adding to the pan, use real bacon bits and use a 1/2 and 1.2 mix of sharp cheddar cheese and Colby Jack. We now love this!
Was this review helpful? [ YES ]
1 user found this review helpful

Basil Shrimp

Reviewed: Jun. 19, 2006
I served this as an appetizer for a grilled prime rib. We loved the intense flavor of the shrimp. Instead of dealing with the hassel of skewers, I used a fine mesh grilling basket. Watch peeled shrimp carefully on the grill, as they can dry out very quickly.
Was this review helpful? [ YES ]
0 users found this review helpful

Roasted Asparagus with Shallots

Reviewed: Jun. 19, 2006
I served this alongside a grilled prime rib this weekend. The roasting intensifies the asparagus's mild flavor. Garnished it with fresh cracked pepper and shavings of Parmesan cheese.
Was this review helpful? [ YES ]
3 users found this review helpful

Shrimp Linguine

Reviewed: Jun. 16, 2006
This was good but I expected more intense flavor from the dish. It's a good base for a seafood pasta dish but I think there are too many conflicting flavors to give this dish the brilliant flavor it should have.
Was this review helpful? [ YES ]
1 user found this review helpful

Beer Butt Chicken

Reviewed: Jun. 12, 2006
I have made this a number of times over the years and this is my favorite way to prepare grilled chicken. Few words of advice: invest in a beer butt chicken holder (makes it much more stable and less likely to tip off making a huge mess), spray the can and/or holder with non-stick spray for easy removal, put a drip pan under the chicken to avoid nasty flare-ups. For best flavor, rub the chicken with the seasonings the night before and let rest in the fridge. I have also done this with a brined chicken which is extremely juicy and tender.
Was this review helpful? [ YES ]
151 users found this review helpful

Herbed Pork and Apples

Reviewed: Jun. 12, 2006
We didn't find this overall sweet, but very delicous. I rubbed the spices on the pork the night before, making a few incisions in the meat and wrapping well in plastic wrap. This let the flavor of rub really get into the meat. I added 2 lbs of cubed red potatoes to the pan. To the pan drippings, I added two packets of pork gravy mix. This lovely roast was a huge hit at a boss dinner!
Was this review helpful? [ YES ]
14 users found this review helpful

Andy's Barbeque Pork

Reviewed: May 24, 2006
This makes the best shredded pork sandwiches! I actually found the longer you leave the meat in the smoker, the better tasting and more tender it gets. I pulled ours out after 8 hours and found it shredded with the slightest movement of a fork. Just make sure to get a fairly fatty cut; it's the fat melting that makes it tender and delicious!
Was this review helpful? [ YES ]
39 users found this review helpful

Cheesy Shrimp Meltaways

Reviewed: May 24, 2006
Very yummy! I lightly toasted my english muffins before adding the shrimp mixture on top. I also kept mine whole figuring I would make less of a mess that way. Instead of processed cheese spread, I used Tilamok jalapeno cheddar spread. Everyone loved the subtle kicked!
Was this review helpful? [ YES ]
2 users found this review helpful

Lemon Pepper Shrimp with Mustard

Reviewed: May 18, 2006
To increase the flavor, I tossed the shrimp with the red pepper, mustard and garlic an hour before cooking. I sauted the shrimp in the butter, then added the wine and the rest of the ingredients. I used a Riesling as my wine. Served it all over pasta.
Was this review helpful? [ YES ]
3 users found this review helpful

Spicy Italian Pork Cutlets

Reviewed: May 16, 2006
I made my own pork cutlets by buying a pork tenderloin, cutting it into 6 pieces and pounding them to 1/4 thickness. Much more tender and cooks quicker than what some supermarkets sell for boneless chops. I added 1/2 teaspoon balsamic vinegar to the sauce to balance the other flavors and garnished the finished cutlets with Parmesan cheese.
Was this review helpful? [ YES ]
10 users found this review helpful

Displaying results 101-120 (of 267) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Celebrate Spring Salads
Celebrate Spring Salads

The most-tender new vegetables are here just in time for early spring salads!

Hearty Potato Soups
Hearty Potato Soups

Creamy, comforting potato soups will warm you up.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States