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

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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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11 users found this review helpful

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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4 users found this review helpful
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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3 users found this review helpful

Country Apple Dumplings

Reviewed: Aug. 27, 2014
1 1/2 cups of sugar is TOO MUCH!!! 1 cup of butter is TOO MUCH.
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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful
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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2 users found this review helpful

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

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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2 users found this review helpful

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

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful
Photo by Valeria

Best Chocolate Chip Cookies

Reviewed: Aug. 13, 2013
These cookies didn't get hard as a rock, though I baked them not for 10 min, but for 17. They were very chewy. These cookies are very good and I didn't have any problems with them as I had with cookies with instant pudding mix.
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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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