ValerieB333 Recipe Reviews (Pg. 2) - Allrecipes.com (18955478)

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Homemade Cream-Style Soup Mix

Reviewed: Dec. 29, 2009
Great to have on hand!
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10 users found this review helpful

Diane's Colcannon

Reviewed: Jan. 8, 2009
Comfort food at it's best.
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6 users found this review helpful

Golden Sweet Cornbread

Reviewed: Jan. 6, 2009
Very tasty and true to it's name. It is sweeter than plain cornbread but not too sweet. I will try it with white corn meal and splenda next time.
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1 user found this review helpful

Baked Ham

Reviewed: Dec. 30, 2008
We really liked this. The cola only tenderizes and moisturizes, don't expect your ham to taste like cola. It will, however, be tender and juicy and great for using leftovers in other recipes. I did this in slowcooker and it was perfect.
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12 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Dec. 30, 2008
So perfect for a winter afternoon! Didn't have granules so I used 1 Tablespoon of better than bouillion and accidently added that and pepper (didn't need salt) before boiling and it tastes perfect. You could leave ham out and it would be just as good. Very tasty and the recipe is easy to follow. Be sure to simmer the milk and roux until it is bubbly and the consistency of thick pancake batter/thin pudding or you might end up with a thinner soup as some have stated.
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2 users found this review helpful

Sugar Coated Pecans

Reviewed: Dec. 29, 2008
These are great!! Note to self: double the cinnamon to 1 tsp and increase salt to 1 tsp. Also use 2 tsp water and 1 tsp vanilla with the one egg white.
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3 users found this review helpful

Tree-Shaped Crescent Veggie Appetizers

Reviewed: Dec. 15, 2008
Always a hit! Instead of 2 trees I sometimes make one large one. Bake top half on one cookie sheet and bottom half on another. Also good with herbed cream cheese. I do not use the dill.
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8 users found this review helpful

Fudge

Reviewed: Dec. 14, 2008
5 stars for easiness, 5 for appearance and 4 for taste. Not the creamiest fudge but it is very tasty and couldn't be simpler to prepare. Happy Holidays and thanks for the recipe.
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1 user found this review helpful

Easy Pickled Eggs

Reviewed: Dec. 13, 2008
This will make them better: Drain the beet liquid into a small saucepan. Add 1/4 c. sugar and 1/4 c. of cider vinegar. Simmer while stirring for 5 minutes. Put eggs into container and top with onions if using them and then beets , add liquid. Refrigerate for at least 48 hours, 4 days is best. Be sure to stir or shake container once or twice a day for even color. I usually use a max of 8 eggs with this recipe.
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63 users found this review helpful

Pecan Pumpkin Dessert

Reviewed: Nov. 29, 2008
Everyone, including those not fond of pumpkin pie, loved this at the Thanksgiving dinner we took it to. I accidently bought pumkin pie mix so I used the 30 ounce can of that but didn't add the one cup of sugar. Also subbed 12 oz. heavy cream to make whipped cream and added about 1/4 c. more powdered sugar to the cream cheese since whipped cream is not as sweet cool whip. Once it was out people could literally not stop eating it. We all thought it was just heavenly!! Would give this 10 stars if I could. Also, I made it into a trifle on purpose and it looked as beautiful as it tasted. After cooling put half of the pumpkin pie/cake into the trifle bowl pecan side down. Spread with half the cream mix. Put in the other half of pie/cake pecan side up, top with other half of cream mix. I topped with whole spiced pecans and sprinkled with cinnamon. You could do three layers if you prefer.
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6 users found this review helpful

Jeannie's Famous Potato Hamburger Casserole

Reviewed: Nov. 24, 2008
They need to add directions stating that after adding the 3 cups milk it needs to be stirred until it simmers and then simmer until thickened. I think that is why so many people are saying it is watery, mine came out the same way. I was going to thicken it up but thought I had better follow the directions which say to gradually add the milk, add the cream and then remove from heat. Nice flavor (I seasoned the meat with goya adobo) so I might try it again.
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1 user found this review helpful

Ham, Basil, and Feta Scrambled Eggs

Reviewed: Nov. 23, 2008
I cut back on the basil and it was still too much and we normally enjoy basil. I doubt I will make this recipe again but if I did I would use 1 tsp dried basil.
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4 users found this review helpful

Best Pennsylvania Dutch Chicken Corn Soup

Reviewed: Nov. 21, 2008
This is very authentic with outstanding instructions and delicious results. Came out better than the batch I made from an old pa dutch cookbook; putting the chicken back in too soon leads to shredded chicken. Sometimes instead of rivels I add a few handfuls of packaged homestyle egg noodles. Thanks for a great recipe Doreen!
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10 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Oct. 13, 2008
Very tender and flavorful. So I would not end up with mushy veggies I put onions on bottom of cooker, added meat(after browning), soup packet, 1 cup water and 1 cup beef broth and cooked that on high for two hours and low for one hour before adding potato chunks and baby carrots and cooking on low another three hours. Perfectly tender meat which was not falling apart and sliced nicely and the veggies were soft but not mushy. Also makes delicious gravy.
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7 users found this review helpful

Mom's Best Meatloaf

Reviewed: Oct. 8, 2008
The flavor is nice but it is far too moist, I even used tomato sauce instead of juice and it was still too wet. Fell completely apart instead of being able to cut into slices. Also had too much filler. Next time I will keep the tomato sauce, skip the water and cut bread crumbs in half. I would suggest making a loaf and cooking in a lasagna pan so that the grease can drain away. Update: I originally rated a 3 as it was too moist. I think the problem was that I used storebought breadcrumbs. Have to change it to 5, which is how it came out with modifications due to not using homemade breadcrumbs. (half the breadcrumbs, sauce instead of juice, and no water) The topping is amazing, even if you use a different recipe, you must try the topping!
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48 users found this review helpful

Early Morning Oven Roasted New Potatoes

Reviewed: Oct. 8, 2008
Don't ya hate it when you don't listen to that little voice that tells you there is something wrong with a recipe? I knew this called for twice as much butter as needed. Most other recipes call for 1/4 cup of butter or oil for 3 pounds of potatoes. I should have listened to that little voice telling me that even 3 tablespoons was too much. I easily had a tablespoon too much even cutting it back to 3. Go with 2 Tbsp of butter or 1 Tbsp olive oil and 1 Tbsp butter (which is what I normally use).
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3 users found this review helpful

Original Hot Brown

Reviewed: Oct. 4, 2008
If you have never had one of these I would suggest thinking twice before going to all the trouble to make this. We love turkey and bacon together but did not like this at all. The sauce is far too thick and bland, we couldn't even taste the parmesan cheese. I took a few bites and then threw it away. I was asked to never make this again, not that I would want to.
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6 users found this review helpful

Easy Dump Cake

Reviewed: Oct. 4, 2008
Nice and moist. I mixed all but sour cream and choc. chips with a wire whisk instead of a mixer and it turned out fine. Also, accidently used smaller box of pudding and it still had plenty of chocolate flavor.
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0 users found this review helpful

Roasted Red Potato Salad

Reviewed: Sep. 24, 2008
Great new way to make potato salad, we love the smokiness that roasting the potatoes gives it. If you are not big on mayo, try 1/2 cup first and then add as needed.
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0 users found this review helpful

Daddy's Fried Corn and Onions

Reviewed: Sep. 24, 2008
This is very tasty but I almost didn't make it based on the photos. For those who like carmelized onions I suggest adding the diced onion to 1 TBS butter and 1 TBS bacon grease or oil and frying until most pieces are starting to brown before adding corn and then fry them together, stirring often, until most of the onion is very brown and starting to crisp and the corn looks roasted. Note to self: use a 12 oz bag of corn and a med sweet onion, add a pinch of sugar after adding corn to onions.
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2 users found this review helpful

Displaying results 21-40 (of 89) reviews
 
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