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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630 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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154 users 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

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

No More Salty Easter Ham

Reviewed: Mar. 25, 2008
I tasted the ham before cooking and this recipe really did cut the saltiness. I will drain the pineapple in a sieve for 30 minutes or so next time as merely draining in the can leaves too much leftover juice making the pineapple hard to work with and adding too much liquid to bottom of roaster. Otherwise very good and not too sweet at all. note to self: Cooked 8.5 lb ham at 325 (same temp and time as potatoes) for a little over 2 hours. Took foil off after first hour and basted occasionally. Easter 2008 - Served with Scalloped Potatoes and Onions and Gulliver's Creamed Corn, both from here. Also served fresh asparagus, mashed sweet potato and pear, and creamy coleslaw. Everything worked very well together.
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86 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

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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65 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

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

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

Marzetti® Ultimate Roasted Potatoes and Onions

Reviewed: Apr. 12, 2011
The cooking time is way off. People thinking this will be done in 22 minutes will end up with an undercooked dish. Listen to the first reviewer expect to double the cooking time.
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19 users found this review helpful

Apple Sweet Potato Bake

Reviewed: Jan. 2, 2010
If you don't like it sweet, cut sugar to 1/2 cup. We really enjoy this. Didn't have allspice so I used pumkin pie spice and it was amazing. Easy to make half a recipe with 1/4 cup sugar in a loaf pan. For halved recipe I used two med. sweet potatoes and two granny smith apples. Perfect when your aim is to impress. I sprayed with a little butter after the original 30 minutes and cooked 15 minutes longer.
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16 users found this review helpful

Easy Lemon Bars

Reviewed: May 20, 2012
Made changes as suggested by others and these were AWESOME!! This is one of those things that tastes and looks so good you will find it hard to believe you made it yourself. Notes for next time: Used 12 oz cream cheese and a bit less than 1/2 cup sugar. Used the zest from one lemon and 1/4 c. lemon juice (from 1 1/2 lemons), put 1/3 of the zest and a Tablespoon of juice in with the cake mix and the rest of the zest and juice in the cream cheese filling. Cooked as directed but with the extra liquid it needed about 25 minutes for the second stay in the oven instead of 15. Dusted with powdered sugar once it was cool. Soooooo yummy!!
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13 users found this review helpful

Gulliver's Cream Corn

Reviewed: Mar. 22, 2008
Very good! Note to self: adding 2 oz cream cheese makes this perfect when scaled for 6 servings using a 2 lb bag of corn. (serves 10/12 for holiday meals) Use immersion blender to break up a bit (1/8 to 1/4) of the corn for a more "creamed corn" texture.
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13 users found this review helpful

Classic Goulash

Reviewed: Dec. 17, 2011
This was very good and it is easy to cut the recipe in half. Note to self: use only half the Italian seasoning called for and add a bit of oregano, add beef boullion in place of 2/3 of the salt. If using Bowtie pasta, double the number of cups needed. Additionally, a little extra garlic (2 cloves for half a batch) doesn't hurt.
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12 users 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

Pig Picking Cake III

Reviewed: Apr. 14, 2008
Perfect cake when you are looking for something not too sweet yet filled with flavor. Note to self: Use light juice from oranges to replace part of the water in cake mix, save a few oranges to decorate cake. Add oranges and nuts halfway through beating cake to break up oranges. Add shredded coconut to the topping/filling if on hand.
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12 users found this review helpful

Tangy Honey Glazed Ham

Reviewed: Apr. 24, 2011
Very good! Due to what was on hand and personal preference I used a mixture of dk. and lt. brown sugar, 1/3 c. prepared orange juice, regular mustard and no cloves. Put pineapples and cherries on with first application of glaze and basted them with glaze for 2 more applications and one additional basting with pan drippiings/glaze mixture, which was also delicious served on the side as is. I did tent the ham after first hour and cooked 2 1/2 hours total prior to adding glaze. Much enjoyed by all.
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11 users found this review helpful

Whipped Sweet Potatoes with Pears

Reviewed: Apr. 23, 2011
Very good! Note to self: Omit the milk to make them a bit stiffer. When scaled down to 3 servings (which is more like 6 for a side dish on a holiday) use 3 small sweet potatoes, 1 1/2 pears simmered in a tablespoon of water and 3/4 tsp vanilla until tender, a tablespoon of butter and a little less than 1/4 tsp cinnamon.
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11 users found this review helpful

Chocolate Fudge Pound Cake

Reviewed: Jan. 19, 2011
More like a moist, fudgy brownie than a chocolate pound cake, but who cares about the name when it tastes this good?!? I added nuts (about a cup) and it came out perfectly. I almost took some out for cupcakes since others had problems with overflowing, but now I think their bundt pans may have been too small; even with a cup of nuts added, this came out great. I would not add more than one cup of additions or even the 10 inch might overflow. Came back to get the recipe, I am going to try Lemon Supreme cake with Lemon Supreme icing. Update: The lemon came out much more like pound cake than the chocolate and was just as delicious. I replace half the oil with unsweetened applesauce when I have it, and it tastes equally as yummy and is healthier.
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11 users found this review helpful

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