Valeria Recipe Reviews (Pg. 1) - Allrecipes.com (188672101)

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Caramelized Onion and Horseradish Smashed Potatoes

Reviewed: Apr. 17, 2014
Great! I added 3 tsps of sugar to onions for better caramelizing. I also think that it helped to balance acidity from vinegar. I used balsamic vinegar instead of white wine, 1 tbsp of dijon and 1 tbsp of sweet mustard from the seeds. Thank you!!!
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Zucchini Brownies

Reviewed: Apr. 16, 2014
I like that it is without eggs! Really like. Obviously these are not those decadent fudge chocolatey brownies (a true calorie bomb!) all we like. Actually it's a really cakey dessert. But it's cakey in a good way as it's still tasty and may be healthy (with a half of applesauce instead of oil and a cup of whole wheat flour). If you are afraid that your batter is too dry, try to blend your zucchini instead of grating it. I did it this way and got the batter of usual brownie batter consistence. For more decadence and fudge consistence I'd add chocolate chips. The more, the better!
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Old-Fashioned Chocolate Fudge

Reviewed: Apr. 4, 2014
I have never tried fudge, as it's not popular where I live. I have never made it as well. So after I had bough a candy thermometer I decided to give it a try. No stirring and no shaking during simmering. Waited it to cool till 140 F (had no patience to wait further). Then mixed in butter, vanilla and shredded coconut. After beating this vigorously I spooned it out in the pan generously sprinkled with more shredded coconut and then put it in the fridge only for an 1 hour! (yes, I'm too impatient). And it seems to me I made everything right, as it was so easy to slice and not chewy/grainy at all (and with a beautiful coconut bottom). Anyway I give it only 4 stars, as IMO it's OVER-SWEET. After eating a few squares I've got a toothache. I'm sure it's necessary to cut down the sugar.
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Greek Lentil Soup (Fakes)

Reviewed: Mar. 30, 2014
Like this with balsamic, but think that the smell of two bay leaves is just overpowering. Next time will add only one leave. 1 liter (quart) of water is definitely not enough. I used 1qt of chicken stock and a few splashes of water. Love lentils!
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Banana Cake VI

Reviewed: Dec. 8, 2013
Yayyy!!! This method of freezing definitely works! And here I explain why it's only 4 stars: 1. The baking time is not right. I baked my cake in a 9" pan for 1 hour and 30 min, though with higher heat (150 C) and also I baked around 10 muffins for 40 min. 2. The icing is devilishly sweet!!! It' s the right way to a dentist. Besides, it's quite runny and doesn't hold shape. Need to try some other frosting. After all it's a very tasty, fragrant and moist cake. Not as moist as cakes made with oil but nevertheless! I added fresh cranberries right on the top. They slightly diluted this oversweet frosting.
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Pecan Pie V

Reviewed: Dec. 2, 2013
It's a great recipe for nut lovers! I have made it with walnuts instead of pecans. And I think it will work with hazelnuts or almonds or even peanuts! Definitely have to try everything=)
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Easy Pie Crust

Reviewed: Nov. 29, 2013
I think that even 1 tbsp of sugar is not enough for sweet pies. Next time will try 2 tbsp. 1/4 tsp of salt is ok for such amount of flour. Yes, it's very grainy, so it doesn't work for a top crust. Besides, it's a problem to cut it because the crust tends to crumble. I made a pecan pie with it. Not so bad when you're in a hurry or just don't want to waste your time on rolling out a pie crust.
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 15, 2013
God bless American food! I like it so much. Thank you from Russia:) Actually I wanted it to be a little bit healthier, so I used only 1/2 cup of oil and 1/2 cup of sour cream (I didn't have any applesauce). It worked perfectly. Also doubled all spices, except nutmeg and added 1 cup of chocolate chips. Served it hot with coconut oil...I'm on the heaven:)
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Chicken Fettuccini Alfredo

Reviewed: Nov. 15, 2013
It's so good!!! Everyone likes it, though I used pork instead of chicken and evaporated milk instead of cream. It's not runny at all, just the right consistence. It was still delicious at the second and third day. The bad news is that 1 pound of pasta is not enough for this pan of sauce. The good news is that you can boil rice after you ran out of pasta and serve this sauce with it. Perfect with everything, even with toasts! And it's not as greasy as the traditional fettucine alfredo recipe. That matters))
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Blueberry Crumb Bars

Reviewed: Oct. 31, 2013
I made it with apple pie filling. Of course didn't mix it with sugar. So easy and so yummy!!!
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Basboosa II

Reviewed: Oct. 11, 2013
I´ve never baked before anything with semolina. So it´s the first try. I followed the recipe almost exactly. As I didn´t have any yogurt, I had to substitute the mix of sour cream and milk for yogurt. For me it tasted the same. I didn´t like this sourish syrup and next time I wouldn´t add any lemon juice at all. Instead I would add 2 tbsp of honey (surprisingly but for me it was not very sweet). But actually I still don´t get if I like semolina pastry. Need to try something else with it. Don´t use a springform pan. In my case the syrup leaked greatly and made a mess of all my oven. Oough! Now need to clean it.
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Shepherd's Pie VI

Reviewed: Oct. 2, 2013
it's good, though nothing special
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Photo by Valeria

Exquisite Pizza Sauce

Reviewed: Oct. 2, 2013
I made this sauce and it was too watery. Fortunately, I improved the situation by stewing meatballs in this sauce and it became thick. I covered pizza with a little bit of ketchup, this thickened sauce with meatballs, pickles, dried tomatoes in oil and cheese. Mmm, the best pizza I've tried!
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Fresh Southern Peach Cobbler

Reviewed: Sep. 25, 2013
It's really easy to prepare. Had only 6 peaches and that was enough. Maybe next time it's better to reduce the amount of sugar mixed with peaches. Want to try this batter with canned apples and plums.
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Photo by Valeria

Chicken Pot Pie IX

Reviewed: Sep. 25, 2013
Great recipe! The roux is super delicious (added 1/2 tsp of garlic powder and also a dash of cayenne). And the best thing is that you can vary vegetables as you want, I added broccoli instead of celery. Next time I'll grate carrots because I didn't like these huge and quite undercooked slices, and add pickles.
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Homemade Mac and Cheese

Reviewed: Sep. 22, 2013
I can rate this recipe only four. I'm not a mac and cheese guru, cause we just don't cook it where I live. So it's a first mac and cheese that I've made. But I can judge that without all those alternations and additions I've made this dish would be really bland. Firstly, I've used not only milk but also sour cream. Somewhere about 3/4 of milk and 1/4 of sour cream. The recipe omit salt but don't forget it to put, the roux is tasteless without it. Also I put 1 tsp of mustard powder and black pepper. I'm not going to try to a tee all these recipes of mac and cheese here, they are quite similar. All you can do is just to vary the amount (2-3 cups)and types of cheeses (cheddar, monterey jack, parmesan, swiss cheese, cottage cheese, mozzarela, muenster, etc.) Mix different liquids and sauces such as milk, cream, sour cream, evaporated milk, mayonnaise. Experiment with spices: salt, mustard powder, black pepper, cayenne, paprika, thyme, karri, herbes de provence will work.
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Banana Banana Bread

Reviewed: Sep. 18, 2013
I had only 4 middle bananas and for my taste that was really good. The banana flavor and taste were really intensive. But actually I like something moister and that's not moist at all. So I think next time a pineapple will be a good couple for banana. But anyway it's very good to serve hot with vanilla ice cream.
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Sopapilla Cheesecake Pie

Reviewed: Sep. 13, 2013
Attempt #1. After defrosting I had the cream cheese with absolutely changed consistence. It was not creamy, but watery and very grainy. Thus I didn't expect that I would cook anything great from it. Anyway I determined to bake sopapilla cheesecake. Here are those alternations I made to cook it: 1. I beat the defrost cream cheese very well in order to get rid of all these grains. It was in vain. It's just impossible to get rid of them completely. It does not matter. 2. Blended it with 1 cup (120 g) of powdered sugar, vanilla, 1 egg and 1/4 cup of cornstarch. . It was still very liquid. Whatever. 3. Poured this medley on the piece of flaky pastry put in 9x13 cake pan (just regular 1-2-3 pastry). I didn't cover my pie with another piece of flaky dough, cause the filling was very liquid due to this defrost cream cheese. So I put neither butter nor sugar over it. I just threw it into the oven for about 50 minutes. In the end I got the extremely delicious dessert, my dad said he had never eaten anythng better. No doubts it was not a true sopapilla cheesecake, but it was quite a good way to get rid of this cream cheese. Will do it again with fresh cream cheese.
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Belgian Waffles

Reviewed: Sep. 13, 2013
These are the best waffles I've tried! I followed the advice of some users and prepared the batter the night before and kept it in the fridge. The next morning I baked them. The smell was great. The only problem is that you need to serve waffles immediately, cause they get not crispy very quickly after baking. Though a toaster can save your waffles.
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Photo by Valeria

Buttery Soft Pretzels

Reviewed: Sep. 4, 2013
Yes, these pretzels came out absolutely astonishing. And the most wonderful thing is that I didn't had any hard time with them at all. I followed Wayne Gisslen's advise from his "Professional baking" that active dry yeast must be rehydrated in 4 times its weight of warm water. So I dissolved 4 tsps (0,5 oz/15 g) of yeast and 1 tsp of sugar in 2 oz (60 ml) of water. And later I just added separately the yeast mix and remaining water (8 oz/235 ml) in the flour mix. 4 cups of flour were more than enough. I kneaded it with a dough hook on the 2nd speed for 10 min. I let it rise for 1 hour, punched down and let it relax on the bench 20 more minutes. After I had made up pretzels and soaked them in soda bath, I sprinkled half of them with poppy seeds and salt, and another half with sesames and salt. Baked every batch only for 8 min. Then covered them with melted butter. Pretzels are the best just after the baking, though they are very good the next day even without any air-tight package. I have tried to bake pretzels on parchment paper, silicone mat and just on the oiled cookie sheet. And I can say: never ever bake them on oiled cookie sheets (!!!) They will stick anyway and you'll eat pretzels without their bottoms. The next time I'll try to half the amount of sugar in the dough.
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