ValerieB333 Recipe Reviews (Pg. 1) - Allrecipes.com (18955478)

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ValerieB333

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Fried Pork Chop

Reviewed: Feb. 26, 2006
Prior comments made it seem as though all that was needed here was a bit more flavor. I used (about 3/4 tsp) Goya Adobo seasoning instead of Seasoned Salt, added 1/2 tsp garlic powder and 1/2 tsp crushed rosemary, and used olive oil instead of vegetable oil. These truly were the most scrumptious fried pork chops I have ever had. I would suggest 8/9 min on each side for 1 inch thick chops.
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635 users found this review helpful

Betsy's Mandarin Orange Salad

Reviewed: Feb. 26, 2006
Absolutely Delicious! As per prior suggestions I used half the amount of oil and a mixture of red leaf and romaine lettuce. Using bagged seasoned toasted almond slices saves a step and cuts the sweetness a bit. You may want to add about half of the dressing at first and then finish adding to taste. Even my husband ( "You are putting oranges in WHAT"? ) loved it!!
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6 users found this review helpful

Amazing Ribs

Reviewed: Oct. 4, 2006
So tender and delicious you will think you are in a rib joint! Thanks for a wonderful recipe, I'll never make ribs any other way. Try these with the absolutely awesome sauce, also from this site. Note to self: 1-2 min per side on a hot grill is plenty ... just enough to get grill marks and then 2 hrs on high, 2 hrs on low, let sit on warm 1-2 hours and refrigerate. We think these are best reheated in the oven the next day. They freeze well.
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8 users found this review helpful

Ronaldo's Beef Carnitas

Reviewed: Oct. 4, 2006
Delicious!! I put the shredded Beef into a casserole dish and poured the juices on top (after removing the fat from the juice.) The meat absorbed most of the juices while it cooled slightly and came out tender and juicy. Thanks Ronaldo!!
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1 user found this review helpful

The Sarge's Goetta - German Breakfast Treat

Reviewed: Oct. 4, 2006
Far more work that it is worth, would rather have a plain old sausage pattie. This must be an aquired taste. If you have never tried it I suggest you cut the recipe in half.
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3 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Oct. 4, 2006
I really didn't expect this to turn out but it was the juiciest and most delicious "baked" chicken I have ever made. Instead of paprika I sprinkled entire chicken with Goya Adobo Seasoning. Used 2 vidalia onion halves and two wads of foil and even without adding liquid the gravy I made later with the juices was fabulous.
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2 users found this review helpful

Slow Cooker Swiss Steak

Reviewed: Feb. 10, 2007
I was out of a few things, used 1/2 cup ketchup instead of worcestershire and brown sugar, only one can of tomatoes, and added 1 teaspoon "better than bouillon" beef mixed with 1/4 cup warm water. I agree that there is really no need to brown the meat or cook the veggies in this recipe, it comes out great with everything thrown in raw and saves time and mess. Easy to add/subtract veggies to taste. Delicious!!
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Banana Crumb Muffins

Reviewed: Feb. 11, 2007
Very good. To keep topping from being soggy the next day put a few saltine crackers in with the muffins when you store them. (to absorb moisture) This also works to keep crunchy cookies from becoming soft.
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127 users found this review helpful

Pennsylvania Dutch Pickled Beets and Eggs

Reviewed: Feb. 14, 2007
Was ok but I still prefer using jars of pickled beets, the store brand is usually best but pick whichever looks more deep purple. For 6-7 eggs I simmer only 1/4 cup sugar and 1/4 cup cider vinegar with the juice from 1 16oz jar of pickled beets and it tastes exactly like the ones my Pennsylvania Dutch Grandma made and is much easier. Don't forget to stir or shake once or twice a day for even color. 48 hrs is a minimum, will usually take four days to be colored through.
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68 users found this review helpful

Breakfast Upside Down Cake

Reviewed: Feb. 14, 2007
I added extra eggs and milk and this was still far too dense. Not something I would make again.
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6 users found this review helpful

Sloppy Joes II

Reviewed: Feb. 16, 2007
Hubby says he never wants "that stuff in a can" again! Very tasty!! Note to self: taste before adding brown sugar and then add as needed. Use half ketchup and half sweet baby rays.
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1 user found this review helpful

Apple Raisin French Toast Strata

Reviewed: Feb. 20, 2007
Update: I had no 1% milk, which is what I normally use, and I had very little half and half. I looked up a sub for half and half and it said I could use evaporated milk so I used a can of evaporated milk with half and half added to make 2 cups total. I now see why some said it was like bread pudding. It is much lighter and fluffier using 1% and I won't make it with heavier milk again. Original review: As per other suggestions I used only 3/4 package (6oz) of cream cheese spread on pepperidge farms cinnamon swirl bread (no raisin fans in our home), 1 can of apple pie filling sprinkled with cinnamon, only 6 eggs, two cups of milk and 1/4c. margarine. I covered well and then used three bags of beans (bags of water would work if closed well) on top to weigh it down and make sure the egg mixture was absorbed evenly. It cooked at 350 degrees for one hour, covered with foil first 30 minutes to keep it from drying out. It came out perfect. Fluffy, not too moist and absolutely delicious. Can't wait to have it again!!
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132 users found this review helpful

Sweet Potato and Apple Casserole

Reviewed: Mar. 5, 2007
Used a combo of suggestions and it came out perfect. Try this: Boil the potatoes in skins until fork tender, about 20 minutes. Cool, peel and slice into greased casserole dish. Using only 1/2 cup of brown sugar total, mix remaining ingredients except apples and butter. Top potatoes with 1/3 sugar mixture. Mix apples (1/4 inch slices cut into 8 pieces each) with the remaining sugar mix, spread over potatoes. Drizzle the melted butter over the top. Bake for 20 min, stir gently and drizzle with 1 Tablespoon melted butter if mixture seems dry. cook 15-20 minutes more. Great flavor combo!
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158 users found this review helpful

Banana Sour Cream Bread

Reviewed: Mar. 5, 2007
3 cups white sugar is far too much, try 1 cup white sugar and 1 cup brown sugar. Added the nuts and one extra banana and had exactly enough to make 8 mini-loaves which cooked perfectly in one hour. To keep from having a soggy top the next day, store loaves with a few saltine crackers to absorb the extra moisure. 5 stars with the changes.
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2 users found this review helpful

Basic Chicken Salad

Reviewed: Mar. 5, 2007
Delicious. I used "Almond Accents" flavored roasted almonds, saves a step and adds flavor.
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5 users found this review helpful

Cheddar Beef Enchiladas

Reviewed: Mar. 11, 2007
Very good. Had no taco seasoning so I used spanish rice, added cumin and garlic powder to beef and added a can of tomatoes with chiles (undrained) to beef and rice mixture before heating together. Soup and salsa can be heated together until well combined before pouring over the top. To me these are baked beef, bean and cheese burritos with rice so if you don't like enchiladas you may still want to try this; the sauce is delicious but not at all a typical "enchilada" sauce.
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Easy Cream Cheese Danish

Reviewed: Mar. 11, 2007
Delicious with half as much filling and half as much icing as called for. Also added a dash of almond flavoring to icing, thanks for the tip Kaye Lynn. Can be topped with toasted slivered almonds.
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Glazed Ham

Reviewed: Mar. 29, 2007
This recipe is for ham, not pork. It does not call for raw ham, I use bone in smoked ham and it is always amazing. I remove any ham that I plan to use for other recipes (that would not be good with sweet ham) and then add the sauce to the remaining ham and stir occasionally until done.
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3 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Jul. 10, 2007
Awesome! Try it with chive and onion cream cheese, the flavor is amazing.* I cooked the chicken for only 3 hours (stirring occasionally) on low before adding soup and cream cheese and it was done, very tender and delicious. I had no cream of chix soup so I made a small batch: Melt 2 Tbs unsalted butter over med heat, add 2 Tbs flour and stir until well mixed. Add one cup of milk and stir until it starts to bubble. Add 1 to 1 1/2 tsp chicken bouillon (1 tsp = 1 cube) and mix well. Reduce heat and simmer for a few minutes before adding to chicken. Add a little more milk if needed. Perfect for 3 large or 4 med boneless chicken breasts. *I use only half a package of italian dressing mix if I use the seasoned cream cheese.
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28 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Aug. 31, 2007
So creamy and delicious you will find it hard to stop "nibbling" on the leftovers even after you are so full you are bursting at the seams!! You can add and subtract a bit to suit your taste with this one. I added 1/4c addional onion and simmered the onion in 2Tbs butter/1Tbsolive oil(to prevent burning)until translucent before adding flour as suggested. Also added 1 cup Cooper's Sharp American Cheese, if you have never had it you are missing a wonderful cheese to cook with ... a real cheese that gets as creamy (or creamier) as velveeta when heated. I would give this 10 stars if I could. Only took an hour in a convection oven and it was golden brown on top and very creamy and tender inside. Thanks for this wonderful recipe!!
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30 users found this review helpful

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