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

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Asian Beef Skewers

Reviewed: Jan. 28, 2005
Fantastic! I reserved the marinade, boiled it to make a sauce for stir-fryed vegetables. Served the beef skewers and stir-fryed vegetables over rice. Garnished with Chinese noodles. Even the kids ate it all!
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2 users found this review helpful

Chicken With Portobello Mushrooms and Artichokes

Reviewed: Sep. 2, 2005
This was absolutely lovely as a imprompt company dinner. I used good quality Italian style artichoke hearts because they generally have better taste than canned ones. Grated fresh Parmesan cheese over the finished plates right before serving. I also recommend trying it with thin pork chops also!
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18 users found this review helpful

Bacon Wrapped Smokies

Reviewed: Oct. 20, 2005
I took the suggestion of lining the pan with foil before baking to make for an easy clean-up and precooking the bacon to ensure that it is crispy. These are also great on the grill! I serve them with different flavor mustards and barbecue sauce for dipping.
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7 users found this review helpful

Japanese Chicken Wings

Reviewed: Oct. 20, 2005
Loved these as a great change from hot wings. I did tweak the recipe a little: used vegetable shortening instead of butter because it can burn so easy, used rice vinegar instead of white vinegar because it is not so hard and then added 3 tablespoons of toasted sesame seeds to the mix. Line the pan with heavy duty foil to avoid a huge mess. Kids loved them.
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2 users found this review helpful

Lemon Mushroom Herb Chicken

Reviewed: Oct. 24, 2005
This was so easy and delicous to whip up with ingredients I had on hand. My only suggestion is to pound the chicken breast to an even 1/2 inch to ensure they cook quickly before they toughen up. Garnished with lemon slices and served over wild rice pilaf and a tossed green salad.
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3 users found this review helpful

Penne Pasta with Veggies

Reviewed: Oct. 25, 2005
This made a wonderful, fast, light weeknight dinner. I added sliced mushrooms and decreased the butter to only 1/4 cup. Made the dish far lighter and you just need enough butter to flavor the vegetables, not drench them in it.
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1 user found this review helpful

Port And Mushroom Sauce Chicken

Reviewed: Nov. 7, 2005
Fantastic dish that was quick and easy to throw together. I pounded the chicken breasts thin as suggested by several reviewers, doubled the sauce using a medley of different type of mushrooms. Added 1/2 cup of heavy cream to the sauce for a silker, richer sauce. Served it all over linguini pasta.
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19 users found this review helpful

Lemon Dijon Wings

Reviewed: Nov. 10, 2005
We all loved these yummy wings. I made them as an appetizer for a tailgate party and I ended having to run to the store to get more drummies to make them. Most everyone said these were better than buffalo wings. I took the suggestion of doubling the lemon juice and added the zest of one lemon to the sauce.
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2 users found this review helpful

Skillet Corn Bread

Reviewed: Nov. 10, 2005
My husband loved the authetic taste of this corn bread. I used frozen corn instead of canned corn because it comes closer to fresh corn. For a nice flavor kick, add 1/2 cup of cheddar cheese and 1 finely minced jalapeno. Fantastic with stew or chili!
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0 users found this review helpful

Best Egg Rolls

Reviewed: Nov. 14, 2005
Very easy recipe that whipped up fairly quickly. I did add 1/2 cup of finely minced onion and 1/2 teaspoon of Chinese 5-spice powder. I made up the Oriental Dipping Sauce recipe on this website to serve with the egg rolls.
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1 user found this review helpful

Roasted Tomato Salsa I

Reviewed: Nov. 14, 2005
WE LOVE THIS SALSA!! I have made it three times now, making double or triple batches and still cannot make enough. Roasting brings out all the wonderful flavors of the ingredients. My only suggestion is increase the peppers to at least 2 or 3 because roasting milds their flavor. Other than that won't dare change a thing!
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3 users found this review helpful

Buffalo Shrimp

Reviewed: Nov. 21, 2005
These are sensentational! Fixed a small batch for my husband and he loved them so much I went out on a limb and made them for our football party. Serve them with the classic blue cheese dipping sauce or ranch too!
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0 users found this review helpful

Steamed Garlic Prawns Chinese-Style

Reviewed: Nov. 21, 2005
I don't know why these were rated so poorly. I used medium sized shrimp to serve over salads and found them wonderful. The flavor may not be super stong but it is a nice touch to the right dishes.
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9 users found this review helpful

Thanksgiving Won Tons

Reviewed: Nov. 29, 2005
I was looking for a new and different way to get rid of Thanksgiving leftovers when this caught my eye. Thought it was a bit strange but I figured why not give it a try. Surprisingly good! I even tried a variation of using leftover stuffing in place of the turkey. My only suggestion is I baked mine for 15-20 instead of frying them after tasting the first few fried ones and though they were greasy. Also try using the cranberry sauce as a dipping sauce or even gravy.
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33 users found this review helpful

Creole Seasoning Blend

Reviewed: Nov. 29, 2005
I have used this many times now, from pasta to chicken and everything in between. I love it to make Cajun sausage. My only change is I completely cut the salt out.
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3 users found this review helpful

Italian Portobello Sandwiches

Reviewed: Dec. 22, 2005
Scrumpious! Even my meat-eating friends thought this was wonderful. My only change was to marinate the mushrooms with balsamic vinegar and olive oil before cooking. Drop the mayo, the sandwich is good enough it doesn't need all the sugar that fat-free mayo brings with it.
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1 user found this review helpful

Double Tomato Bruschetta

Reviewed: Dec. 22, 2005
Fantastic! My only change was to add Parmesan cheese with the mozzerella cheese to add a depth of flavor. Make the tomato mixture in the morning or the day before to let the flavors mix together for the best flavor.
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4 users found this review helpful

Garlic and Rosemary Shrimp

Reviewed: Dec. 22, 2005
This whipped up to make a quick lunch served over pasta. To save yourself time, get pre-peeled shrimp so you don't have to hassel with peeling the shrimp yourself. Served over linguini pasta with french bread and a caesar salad.
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1 user found this review helpful

Southern Living Magazine's Chicken-Fried Steak

Reviewed: Jan. 3, 2006
First suggestion cut the amount of oil in half at least. You honestly don't need that much oil! For the gravy, mix the flour straight into the drippings to get less lumps than slowly add the milk 1 cup at a time until you get your gravy to the thickness you like. First time I made this, 4 cups of milk made watery, thin gravy and I had to add nearly 2 cups of flour to get it to thicken properly. Other than, this is a rock-solid true Southern comfort food!
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5 users found this review helpful

Deep-Fried Turkey

Reviewed: Jan. 3, 2006
I made this as the centerpiece of our New Year Eve's buffet. Sugestion to complement the frying, brine the turkey in a clean 5-gallon bucket with 2 gallons water, 2 cups of kosher salt and 1 cup sugar for at least 8 hours, preferrably several days if you have the room to spare in a very cool place. Brining makes the turkey incredibly moist when combined with frying. Everyone loved the turkey and many didn't believe it was actually turkey.
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13 users found this review helpful

Displaying results 1-20 (of 267) reviews
 
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