VORCHA Recipe Reviews (Pg. 1) - Allrecipes.com (18805408)

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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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1513 users found this review helpful

Butter Beef

Reviewed: Nov. 23, 2005
I've made this twice now. The first time I followed the recipe to the letter and found it decent but knew the recipe had potential with a little tweaking. The second time, I did the following things to snaz it up: seasoned the beef with kosher salt, fresh cracked pepper, and garlic powder, browned the beef before adding it to the slow cooker, sauted 2 cups sliced mixed mushrooms and 1 onion sliced in the beef drippings before adding them to the slow cooker, deglazed the pan with 1/2 cup of red wine and added that also to the slow cooker, used 1/2 unsalted and 1/2 salted butter and then used low-salt soup mix to avoid all the saltiness. I serve it over either egg noodles or mashed potatoes. It is now much requested in my house.
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698 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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602 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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512 users found this review helpful

Beef Wellington

Reviewed: Jun. 9, 2005
I fixed this for a dinner party this weekend with individual filets and found it well worth my time, everyone loved them. My only advice is make sure you buy the absolutely best pate you can afford and invest in a good cut of tenderloin; it will really make the difference in the overall quality of the dish. My only other suggestion is use a rack to lift the filets off the bottom of the pan so that pastry doesn't become soggy from the pan juices.
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427 users found this review helpful

Braised Beef Short Ribs

Reviewed: Apr. 5, 2007
We love this and have made this many times now! I don't flour the ribs, it actually hinders the meat browning and developing its flavor to the fullest. I have found that the flavor is best if you cook it the day before and reheat in the oven at 350 for 20-25 minutes. This also lets you degrease the dish fully since short ribs can release alot of grease.
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363 users found this review helpful

Turkey Pot Pie

Reviewed: Dec. 13, 2004
Fantastic! I made a double recipe and still had no leftovers. My only changes: pre-bake the bottom crust for 5-10 minutes so that it doesn't come out soggy, added rosemary and sage. A great version is to make a herb and cheese piecrust.
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306 users found this review helpful

French Canadian Tourtiere

Reviewed: Jan. 9, 2006
Use all pork for truly authetic French Canadian flavor. You can fix the filling one day and serve the tourtiere the next day. Letting the filling sit over night really lets the spices flavor the filling. Update: I have found that it gets better the day after. So prepare it in advance and reheat if you have the time.
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255 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

Bacon Wrapped Hamburgers

Reviewed: Jul. 14, 2004
Juicy, but the burgers have to be handled with care. To ensure crispy bacon, cook it to soft stage before using on the burgers. This also helps reduce the amount of flare-ups from excess bacon grease.
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212 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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211 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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211 users found this review helpful

Blue Cheese, Bacon and Chive Stuffed Pork Chops

Reviewed: Mar. 28, 2007
Extremely flavorful. I did use 1 1/2" thick chops so that instead of butterflying, I could cut a pocket in the side. It keeps all that wonderful filling in the chops where it belongs. Instead of using toothpicks to hold the pockets close, use a piece of spaghetti, it falls apart when the chops are done. Browned the chops on the stovetop, then placed in the oven at 325 for 45-60 minutes. Made a pan sauce with browned bits by adding 1/2 cup of white wine, chicken stock and 1 tbls cold butter.
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193 users found this review helpful

Out of this World Turkey Brine

Reviewed: Jan. 11, 2006
This is the perfect base for killer smoked, deep fried or even oven roasted turkey. I just bought a new 5-gallon bucket with lid that I could put in a cold corner of my garage for 3 days. Just remember to drain and dry your turkey extremely well before cooking by any methods. Even the breast meat comes out as tender and as juicy as dark meat!
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187 users 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.
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150 users found this review helpful

Bacon Cheddar Jalapeno Poppers

Reviewed: Nov. 21, 2005
The guys really digged these at our last football party. My only suggestion is pre-cook the bacon to at least the soft stage to make sure it is crispy and line the baking sheet with foil for easy clean up.
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147 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

Italian Herb Infused Olive Oil

Reviewed: Nov. 28, 2005
This is to die for! My one and only change was to add 2 cloves garlic to the oil. I use this for everything: instant marinade for chicken and pork, drizzle over salads, dipping oil for bread...the list goes on and on. And actually, I found this is still good for up to 4 weeks if you store it in the fridge. The oil will get a little cloudy but once you bring it back to room temperature the cloudiness will go away. The flavor will get more intense as the oil ages, so be warned if you add garlic or any spicy flavorings.
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116 users found this review helpful

Slow Cooker Pork

Reviewed: Dec. 13, 2004
Rubbed the taco seasoing on the roast the night before and poked the meat several times. Added a can of mexican chilies to the slow cooker. Made excellent shredded burritos with the addition of cheese and refried beans.
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108 users found this review helpful

Better Burger Sauce

Reviewed: Dec. 7, 2004
Very good with a nice zing to it. I have tried this on burgers and with fries but it is excellent mixed in meatloaf. This has enough flavor you can use low-fat mayo and not miss the additional fat at all.
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102 users found this review helpful

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