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

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Good Old Fashioned Pancakes

Reviewed: Jun. 12, 2013
Maybe I did something wrong but they turned out to be absolutely flat. The taste was good, no bitterness, but I like pancakes to be much fluffier.
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Bread Pudding II

Reviewed: Jun. 14, 2013
I liked it so much! Thank you ELLENMARIE! I used 300 g of white bread and 200 g of crushed gingerbread. Because of sweet gingerbread I decided to reduce the amount of sugar, so I used only 1 tbsp of it. Also I used only 3 eggs. Immediately after baking it's quite moist, but the next day with mascarpone and maple syrup it's just a paradise pleasure!
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Banana Muffins with a Crunch

Reviewed: Jun. 21, 2013
These muffins are the best! (Ughh! My diet came to nothing!!!) Bananas, walnuts and coconut make a perfect team. I halved this recipe and got 9 appetizing crispy muffins (2,5 oz/70 g each). I didn't add walnuts, as my granola has them. Will definitely do them again!
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Cottage Cheese Pancakes

Reviewed: Jun. 24, 2013
Great low-fat recipe! I made it even more low-fat and high-protein: omitted the oil at all, substituted oat flour for ap flour (added 1/2c of it), used 0% fat cottage cheese, only 1 egg + 2 egg-whites, some baking powder, salt and stevia. My mom said it's awful, but for me (a girl that lose weight all the time) it was delicious. Thank you!!!
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Easy Key Lime Pie I

Reviewed: Jun. 25, 2013
I'm a thrifty girl, so I didn't dare to use 5 yolks. I added only 2 eggs (not only yolks but with whites), 3/4 cup of lime juice and 1 can of condensed milk. And it turned out to be so good! Such a great bland of sweet and sour. I've never tried key lime pie before (I'm from Russia), but I'll definitely experiment on this recipe. Thank you;)
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Russian Beet and Potato Salad

Reviewed: Jun. 25, 2013
In Russia we call it vinaigrette but we never add vinegar in it. Usually it's served with some oil. I like it with mayonnaise most of all. In my family it always consists if sauerkraut, boiled beets, potatoes, carrots and onions. But I'm craving already to try it with balsamic vinegar, at least it will be much more healthy than with mayo.
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2 users found this review helpful

Classic Bran Muffins

Reviewed: Jun. 29, 2013
I suppose I don't like wheat bran pastry because I've tried so many times to do something good with wheat bran and every time it's a disaster. This time I added dates, granola, substituted applesause for butter, added 3 tbsp of white sugar instead of brown sugar. Actually I added one more cup of buttermilk, because the batter was so crumbly and it was impossible to mix. After 2 cups of buttermilk the batter was ok. Unfortunately the taste leaves much to be desired. Hope the muffins will be better tomorrow. But I won't do them again anyway.
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Chili con Carne II

Reviewed: Jun. 29, 2013
Ohhh...It's just my love! I used ground lamb and fresh tomatoes instead of canned. I omitted cinnamon, whole cloves and cloves garlic. Used a mix of cumin, chili, oregano, garlic powder and salt. I used also 1 sweet pepper and 5 minutes before switching off the cooker I added 15 g of dark 70% chocolate. Mexico!!!
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Sunday Morning Lemon Poppy Seed Pancakes

Reviewed: Jul. 2, 2013
A great recipe. I didn't have poppy seeds, so I added 3 tbsps of shredded coconut instead of it. I added 2 tsps of lime zest and 3 tbsps of lime juice instead of vinegar. I substituted whole wheat flour for ap flour and vegetable oil for butter. It was so tasty! Great with condensed milk!
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The Best Lemon Bars

Reviewed: Jul. 10, 2013
OK, it was OK..nothing more. I made these lemon bars before going to bed for the breakfast and the next morning found them absolutely uneatable: the pie crust is rocky, the lemon filling is not tart enough for me and my family (though I added 3/4 cup of lemon juice as some users suggest + lots of lemon and lime zest), besides it's too floury and sticks to your teeth..ugh. I was disappointed and wanted to rate it 1 star. But after I had warmed a slice it turned out to be quite better. So it's not so bad being piping hot and served with vanilla ice cream. But not a keeper for me. What if to try it with lemon meringue pie filling?
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Chewy Crispy Coconut Cookies

Reviewed: Jul. 13, 2013
OMG!!! These cookies are super duper delicious and everyone likes them. I didn't change a thing. Maybe only used around 1,5 cup of grated coconut. Half of it I roasted and another half I left fresh. The coconut flavor is so rich and alluring. Even my mom who doesn't like sweets very much is enamoured of them. The only thing I don't understand is why my cookies are much darker than other users' ones. =S
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Raspberry Almond Coffeecake

Reviewed: Jul. 14, 2013
Yes, I doubled the recipe and the coffeecake turned to be so delightful in a 10 inch (27x3 cm) silicone cake pan! Before baking I sprinkled it with my homemade granola (made mainly from sunflower seeds, pumpkin seeds, but also hazelnut and walnut)and after baking I glazed it with this easy breezy vanilla glaze. Marvellous with vanilla ice cream! Want to make it next time with cherry filling.
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Best Brownies

Reviewed: Jul. 16, 2013
Baked it yesterday to be delighted this morning. It's my first brownie...the first brownie in my life. I've never eaten them before, so I'm not a great expert on brownies (where I live it's not a traditional comfort dessert). Well, I doubled the recipe to fit my 10x10 square pan. Used only 3 eggs as some users suggested, 14 oz (1,75 cup) of sugar, half a cup of ap flour and half a cup of whole wheat flour, half a cup of margarine (I strongly believe that it didn't affect the taste) and half a cup of butter. I poured the batter in the pan lined with oiled parchment, sprinkled a cup of roasted walnuts over it and slightly pressed them in the batter. Baked 30 minutes. I doubled all ingredients for frosting as well, except confectioners sugar (used only 1 cup). It turned out great: not crumbly at all, but very spreadable, not too sweet, but with very very rich flavor. In a couple of hours I got 9 large brownie squares. I wrapped them in individual parchment wrap and put in the air-tight cellofane bag. For this breakfast I gobbled 2 large brownie squares (not cake-y at all), and as a result now I have a slight nausea to all the chocolate in the world. Need to compare it with brownies made of melted chocolate chips.
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Carrot Cake III

Reviewed: Jul. 18, 2013
Very moist and delicious! And I like this recipe as it is without any alternations. For carrot cakes with pineapples, raisins and so on just try other recipes, there are plenty of them.
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Coffee Date Bread

Reviewed: Jul. 18, 2013
I just needed to get rid of these dates...nobody likes them in my family (and I suppose these dates were not of the best quality). And I hoped that pastry with dates would be better than dates themselves. It's a most disappointing delusion. If you don't like some foodstuff just stand it as a treat for your guests or throw away after all. But don't use it in your recipes, you'll just waste all other ingredients. Anyway I baked this bread. Used 1/4 cup of brown sugar and other 3/4 cup of white sugar. Well, that's too much, the bread with all these dates and sugar is over sweet. I think 1/2 cup of sugar (no matter white or brown) will be enough. But anyway it's not bad, it's moist and tasty...quite good for the date bread. I won't bake it next time not because it's a bad recipe but just because I don't like dates.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jul. 21, 2013
Oh my...they are so yummy!!! But I had so much troubles by baking them. I don't know the reason but they just didn't want to be baked after 10...12...even 15 minutes of baking. After so much time in the oven they turned out to be absolutely underbaked in the center. The situation didn't change after I had cooled them, so I had to bake them further. I baked them for about 20 minutes. And only after that they were good - chewy in the middle with brown crispy edges. I didn't use the bought instant vanilla pudding mix but made DIY vanilla pudding mix: 1 cup granulated sugar ¾ cup cornstarch ¾ cup nonfat dry milk powder 1 teaspoon kosher salt 2 whole vanilla beans ). Also I added 1 tsp of baking powder and 1/2 tsp of salt in the batter. After all these cookies are worthy to trouble over.
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Apple Pie by Grandma Ople

Reviewed: Jul. 22, 2013
Though the consistence is not ideal and the syrup was dripping during the baking I value only the taste of this pie and it's just perfect. I took around 700 g (25 oz) of own orchard apples (not bought granny smith), sprinkled them with half lemon juice, 1/2 tsp of cinnamon and 1/4 tsp of nutmeg. Mmm...nothing is better.
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Key Lime Pie VII

Reviewed: Aug. 5, 2013
After so many hours in the fridge the so called pie is still runny. The only way to eat it is to spoon it out. I'm really disappointed. Though the taste of this soup is quite good. With the recipe of Easy Key lime pie on this website I didn't have any problems.
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2 users found this review helpful

German Apple Cake I

Reviewed: Aug. 9, 2013
Wow, just wow! I like this cake so much. For the first time I made it with a full cup of oil. And it was wonderful, very soft and melting in your mouth. And for the second time I substituted 1/2 cup of unsweetened applesause for oil. And this time the consistence came out a little bit firmer and not so melting. It was still good, but not as good as the cake with a full cup of oil. So if you don't care about your figure just don't change anything. This recipe is perfect without any frostings and custards. Just take into account that if you use bundt or gugelhupf pan, this cake won't be very nice looking if you put your apples in all the batter. Put 1/3 of batter in your bundt pan and then add all the apples in the remaining 2/3 of batter (you can make also a layer of apples between pure batter on the bottom of the pan and batter with apples). Both two times I baked this cake for 60 min. After 45 min. of baking a toothpick inserted in a cake is very moist.
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Apple Crisp II

Reviewed: Aug. 11, 2013
Though I like to follow all the directions to a high accuracy this time I made some slight alternations. I added only 1/4 cup (60 ml) of water, it was more than enough and a dash of nutmeg (mmm...). This recipe calls for 1 cup of brown sugar. As long as I have only dark brown muscovado, I used 1/2 a cup of it and didn't add any white sugar in the crisp. It came out sweet enough for me, because the filling is very sweet.
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