VORCHA Recipe Reviews (Pg. 7) - Allrecipes.com (18805408)

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Lamb Chops with Balsamic Reduction

Reviewed: May 16, 2006
Absolutely wonderful. I rubbed my chops the night before and let them sit overnight for maximum flavor. I took many people's advice on doubling the sauce for which I am grateful for the suggestion. Do go splurge on the best bottle of basamic vinegar you can buy! This recipe is worth every penny!
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2 users found this review helpful

Bill's Sausage Gravy

Reviewed: May 16, 2006
I tried this with maple sausage and thought it was great. Then on a whim I tried it with a batch of the Breakfast Sausage recipe on this site. It was divine with the Breakfast Sausage! Makes even ho-hum biscuits taste great!
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91 users found this review helpful

Italian-Style Pork Tenderloin

Reviewed: May 8, 2006
Absolutely perfecto! My only change was to only use about of the 1/2 of the olives because some of us don't like olives very much. Added sun-dried tomatoes to the stuffing to replace them. Garnished with Parmesan cheese and served with a spinach salad and a lovely White Zinfadel.
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12 users found this review helpful

Foil-Pack Mushrooms

Reviewed: May 8, 2006
I just made one large packet instead of individual ones. Easier to handle and takes up less room on the grill. I added Parmesan cheese and fresh torn basil to the pine nuts. We loved these with any sort of steak or london broil!
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20 users found this review helpful

Beef Tenderloin Stuffed with Lobster

Reviewed: May 1, 2006
I was able to make this recipe work for a dinner party by making the following changes: cook the tenderloin in 425 degree oven for 25 minutes, then stuff the lobster in the last 5-7 minutes, doucing with lots of butter to keep the lobster moist and keep a close eye on it to make sure it is not over done. I used garlic powder instead of garlic salt. I also made a pan sauce of the drippings and the garlic butter to pour over the tenderloins. Garnished with lemon slices and served with roasted red potatoes and a spinach salad.
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51 users found this review helpful

Smothered Filet Mignon

Reviewed: Apr. 26, 2006
Absolutely fablous! I added 1 cup mushrooms, 1 finely minced shallot, and a splash of Pinot Nior to the onions. The flavor is truly amazing. Next time, I'll this with ribeyes since that is my favorite cut. You really can't go wrong with these!
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2 users found this review helpful

Sylvia's Shrimp Supper

Reviewed: Apr. 24, 2006
The first time I made this, I did not like the flavor of the canned shrimp at all, but it was decent enough to tink with. The next time, I used 1lb medium fresh shrimp shelled and deveined. Saute them before the vegetables, set the aside while cooking the vegetables and the sauce and readd at the last second. Much tastier than canned!
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11 users found this review helpful

Brandy Flamed Peppercorn Steak

Reviewed: Apr. 24, 2006
I found it easier to make the sauce if I removed the steaks after flaming them. This way the sauce can thicken and the steaks won't get overdone. I used 2 ribeyes and added 1 cup sliced mushrooms to the sauce.
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14 users found this review helpful

Easter Meat Pie

Reviewed: Apr. 19, 2006
Absolutely delicious! I served this at Easter brunch with hot sauce and salsa for guests to top the pies with. I didn't use a top crust because it looks more beautiful with a top of golden brown cheese. Use low-fat/lean meats! This has so much flavor you won't miss the fat and it won't be so greasy.
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15 users found this review helpful

Blue Cheese Burgers

Reviewed: Apr. 17, 2006
Out of this world flavor! My only change was to double the amount of the blue cheese because I was serving these to blue cheese lovers. Next time, I might blend in some stone-ground mustard to balance the blue cheese but as is these are divine.
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0 users found this review helpful

Deep South Fried Chicken

Reviewed: Apr. 10, 2006
Great flavor and crust. I did marinate the chicken in buttermilk overnight and add seasoning salt, paprika and garlic powder to the flour. Don't forget to make gravy to go with it.
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41 users found this review helpful

Bella's Rosemary Red Potatoes

Reviewed: Apr. 10, 2006
These potatoes go with so many things! My only changes is I add 1 clove minced garlic and use olive oil instead of vegetable oil. I do find I need to cook them longer than 30 minutes, usually 40-45 minutes. I also recommend either using a non-stick roasting pan or line it with foil.
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2 users found this review helpful

Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Apr. 5, 2006
Very good but the writer forgot a very important step, you need to have the wine and the broth at a simmer when you add it to the rice, otherwise you get sticky rice instead of creamy, smooth rice. I added 1 cup sliced cremini mushrooms and increased the chicken to 3 cups.
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204 users found this review helpful

Memphis Rub

Reviewed: Apr. 5, 2006
Fantastic. I use this as the dry rub for my slow cooker pulled pork sandwiches recipe. Just rub it on the pork, wrap in plastic wrap and chill until the next day. Comes out perfect everytime.
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12 users found this review helpful

Broiled Herb Butter Chicken

Reviewed: Apr. 4, 2006
Instead of using this on boneless chicken breasts, I used this on skin-on, bone-in breasts. I put the butter inbetween the skin and the meat. Roasted for 45 minutues basting with the pan juices every 10 minutes. Came out extremely tender. Served with Bella Rosemary Roasted Potatoes.
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3 users found this review helpful

Stir Fried Sesame Vegetables with Rice

Reviewed: Apr. 4, 2006
I lightly toasted the seasame seeds before adding them to the stirfry by toasting them in a same skillet on low heat until golden brown. It releases their fragrant flavor. Added snow pea pods, brocoli and tofu to make a complete meal out of this. Even my tofu-hating girlfriends loved this.
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2 users found this review helpful

Perfect Porterhouse Steak

Reviewed: Mar. 23, 2006
I used McComrick's Montreal steak seasoning and fresh cracked pepper. I prepared these the morning of and let them sit wrapped in the fridge all day. Lightly brush the steaks with oil, you really only need a very light coat or you can end up with a grill fire.
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88 users found this review helpful

Chicago Style Stuffed Pizza

Reviewed: Mar. 23, 2006
Fantastic! Instead of using the crust recipe included, I used Jay's Signature Pizza crust in my 10 inch springform pan (it makes serving a snap.)My only change was to garnish the top with another cup of cheese, a few green onions and peppers.
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13 users found this review helpful

Foglie Chef Doogie's D'Autunno with Chicken and Portobella Mushrooms

Reviewed: Mar. 22, 2006
This was divine and really so easy. The only hard part was finding D'Autunno pasta. I eventually just substituted garlic and spinach pasta for it and it worked extremely well. I put the chicken in right after the garlic so it would have a better chance to brown and cook through.
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10 users found this review helpful

Roast Style Brisket of Beef

Reviewed: Mar. 21, 2006
I use this to make my pot roast sandwiches as it is perfect. Just add mashed potatoes on the side and serve the sandwich open-faced over sour dough bread. Delicous and couldn't be easier.
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1 user found this review helpful

Displaying results 121-140 (of 267) reviews
 
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