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

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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

Scott Ure's Clams And Garlic

Reviewed: Dec. 13, 2004
So simple but oh so wonderful! I used a St. Chappelle Special Harvest Riesling for my wine. Served over angel hair pasta tossed with garlic and olive oil. This is truly amazing!
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4 users found this review helpful

Great Garlic Bread

Reviewed: Feb. 7, 2005
Great flavor! I made this with a pan of lasagna this weekend and it went perfectly. I used real minced garlic instead of the powder and added freshly grated Parmesen cheese to the mozzarella cheese.
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1 user found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Mar. 9, 2005
We found this excellent and have made this twice now. The first time I followed the recipe exactly. The second time I used fresh herbs and grilled. Great the first time but out of this world with fresh herbs and grilled.
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2 users found this review helpful

Chicken and Spinach Alfredo Lasagna

Reviewed: Mar. 14, 2005
We found this to be fantastic lasagne and a great change from the traditional beef and red sauce lasagne. I didn't use ricotta cheese so I increased the Parmesan and mozzarella cheese to make up the difference. I added some fresh basil, oregano, and Italian parsley to the sauce. Came out great and actually far easier to make than I feared.
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1 user found this review helpful

Oriental Dipping Sauce

Reviewed: May 13, 2005
I used low-sodium soy sauce to cut down the salt flavor, added 2 tbls of rice vinegar and added 1/2 tsp of red pepper flakes to spice it up. Was abosolutely great for dipping egg rolls and wontons. Even worked as a thin sauce for stir frys.
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4 users found this review helpful

Cajun Chicken Pasta

Reviewed: Aug. 16, 2005
Fantastic! I added 1/2 lb of medium shrimp to the recipe. We all loved it and I plan on making this again soon. My only suggestion is use low-salt or no-salt Cajun seasoning because it can be quite salty otherwise/
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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

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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315 users found this review helpful

Chimichurri Sauce

Reviewed: Jan. 11, 2006
The perfect way to top off a perfectly grilled London Broil. Won't change a thing about this recipe. It's classic and perfect.
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0 users found this review helpful

Chicken Breasts with Herb Basting Sauce

Reviewed: Feb. 16, 2005
Excellent, the hot sauce gives it a great subtle kick underneath all of the herbs. I doubled the sauce and used it on a whole bird, rubbing it under the skin and in the cavity. Added some lemon zest and used fresh cracked pepper to the sauce. The summer, I am going to try this with my grill.
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Chicken Cordon Bleu II

Reviewed: Feb. 28, 2006
Fablous company fare. I pounded the chicken breats to an even 1/2" to make them easier to stuff and reduce the cooking time down to 20 minutes. I used a Black Forest no-water added ham. After breading the chicken, I let it rest in the fridge for 1 hour. This really helps the coating stick on. I served the sauce on the side for those watching their fat intake and even without the sauce everyone thought it was fantastic.
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3 users found this review helpful

Flank Steak With Horseradish Sauce

Reviewed: Feb. 16, 2005
You really won't miss the fat with all the flavor this has. I used fresh crack pepper instead of the hot sauce because I thought it went better with the other flavors. For a real flavor kick if you can find it, get some fresh horseradish and finely grate it into the mayo and sour cream instead of prepared horseradish.
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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

Grecian Skillet Rib Eyes

Reviewed: Apr. 5, 2005
We thought this recipe did a great job of complimenting the rib eyes flavor without overwhelming them. Seasoned steaks with kosher salt and fresh cracked pepper before grilling to bring out their flavor.
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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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53 users found this review helpful

Sandy's Summer Sausage

Reviewed: Apr. 5, 2005
This beats store-bought summer sausages hands down. I highly recommend using extra lean ground chunk (great flavor) to avoid all the grease and fat. I cracked the mustard seeds before adding them, but otherwise didn't change a thing.
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35 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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104 users found this review helpful

Rosemary Garlic Rub

Reviewed: May 9, 2005
Rubbed this over beef ribeye steaks and grilled them. It really complemented the flavor of the steaks. Use fresh rosemary whenever possible for the best flavor. Next, I plan to use this on a beer can chicken.
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9 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

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