vickie Recipe Reviews (Pg. 1) - Allrecipes.com (18976651)

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Creamy Macaroni and Cheese

Reviewed: Mar. 26, 2014
I found this mac and cheese to come out way to thick when following the directions to use the evaporated milk. I used half regular milk and half evaporated and it was still way to thick. Within a half hour of making this, it literally became one thick blob of food. The taste was good but I had to cut it apart to serve it. I would consider making this again but using all milk and less roux (flour/butter mixture).
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To Die For Fettuccine Alfredo

Reviewed: Feb. 15, 2014
This is a great recipe - I added 2 whole garlic cloves into the cream sauce and then removed them before serving - gives it a light garlic flavor. Also, squeezed the juice of half a lemon into the sauce right before it was done - you don't taste the lemon but it lightens and brightens the flavor. I use half parmesan and half romano. Definitely cook the pasta so that it is done when the sauce is done so you can drain the pasta and immediately add it into the sauce before serving, this will make the pasta absorb the sauce. I grilled shrimp separately and also cooked broccoli separately to add in at the table. Yummy! Thank you for sharing.
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Sweet and Spicy Green Beans

Reviewed: Feb. 2, 2014
I made this recipe using a bag of frozen green beans from Trader Joes - I didn't even defrost them, I just sauteed them a few minutes longer. I didn't have the chili sauce on hand so I used Sriracha and added an extra garlic clove. I like that you can easily adjust the heat and sweetness of this recipe by adding more hot sauce or honey. I served this as part of an asian style meal and it was a big hit, with the adults and the kids as well (I toned down the heat). I will definitely make this recipe again and would say that you could easily make this a main dish by adding chicken, shrimp, tofu, etc. The one thing that I did find is that it was ever so slightly salty to me so I would use a tad bit less soy sauce the next time.
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Baked Kale Chips

Reviewed: Jan. 3, 2014
I originally got this idea from a woman I met in the supermarket when I was buying kale for another recipe. I love trying new ways to get green veggies into my life so this recipe worked for me. Even though we are not big salt users in my house, sea salt on these is a must. The first time I made them, I didn't use enough salt and they were bitter and just not tasty. By adding a bit more salt (but not a huge amount), they were tasty. Let's face it, they're not going to taste like potato chips but are a tasty alternative when you are craving something slightly crunchy and salty. I use a Silpat to cook them.
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Balsamic Vinegar Potato Salad

Reviewed: Jul. 15, 2013
I really liked this recipe as a starting point. My husband doesn't like mayo and we love Balsamic Vinegar so I thought I would give this one a shot. I did make some changes. I cooked the potatoes in the microwave like others suggested and was happy with that (it was a very hot day and I wasn't dying to set up a pot of boiling water) method. Do remember to check the potatoes to make sure that they are cooking evenly. I cooked them in the microwave in 5 minute increments and then tested them. I also chunked the potatoes, not diced. I had some fresh garden picked green beans so I added those to the potato mix. I used fresh red pepper instead of roasted red pepper because I happened to have one on hand - I was happy with that and would do it again. I used kalamata olives, again, had them on hand and we love them. They are so much more flavorful than canned black olives. Don't skip the artichokes, they add a great taste. For the dressing, I added together the balsamic vinegar, olive oil, 3 fresh garden basil leaves instead of parsley, a teaspoon of dijon mustard (approx), and a small amount of pure maple syrup for a drop of sweet. I pureed it all together in my Magic Bullet and it made a fantastic balsamic dressing. I poured it on the potato mixture and let it marinate for the day. We had it for dinner as a side and we all loved it. Also, you can add salt and pepper to taste but be careful with the salt if you are using kalamata olives, they are salty already.
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Balsamic Vinegar Potato Salad

Reviewed: Jul. 15, 2013
I really liked this recipe as a starting point. My husband doesn't like mayo and we love Balsamic Vinegar so I thought I would give this one a shot. I did make some changes. I cooked the potatoes in the microwave like others suggested and was happy with that (it was a very hot day and I wasn't dying to set up a pot of boiling water) method. Do remember to check the potatoes to make sure that they are cooking evenly. I cooked them in the microwave in 5 minute increments and then tested them. I also chunked the potatoes, not diced. I had some fresh garden picked green beans so I added those to the potato mix. I used fresh red pepper instead of roasted red pepper because I happened to have one on hand - I was happy with that and would do it again. I used kalamata olives, again, had them on hand and we love them. They are so much more flavorful than canned black olives. Don't skip the artichokes, they add a great taste. For the dressing, I added together the balsamic vinegar, olive oil, 3 fresh garden basil leaves instead of parsley, a teaspoon of dijon mustard (approx), and a small amount of pure maple syrup for a drop of sweet. I pureed it all together in my Magic Bullet and it made a fantastic balsamic dressing. I poured it on the potato mixture and let it marinate for the day. We had it for dinner as a side and we all loved it. Also, you can add salt and pepper to taste but be careful with the salt if you are using kalamata olives, they are salty already.
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Fluffy Pancakes

Reviewed: Mar. 10, 2013
This pancake recipe makes some very nice, fluffy pancakes. As others have noted, it really helps to make them extra fluffy if you let the batter sit for a few minutes before cooking them. You will actually see the batter fluff up as it sits (10 minutes is great). Also, I added a few teaspoons of pure vanilla to the egg mixture, simply because we love vanilla. Everyone in my house, kids and adults alike loved this recipe. Thank you for sharing.
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Carrot, Potato, and Cabbage Soup

Reviewed: Mar. 1, 2013
I was looking for something to make with a bag of pre cut cabbage that I had on hand and I came across this soup. I used 8 cups of vegetable stock, powdered thyme, and about 2 tsps of parsley (no other herbs). Definitely saute the vegetables first in a bit of olive oil and butter if you like. The increase in flavor makes it very worth while. I pureed about 3-4 cups of the soup which gave the soup some additional flavor and added body but still left the fun chunky pieces to eat. This is what I would do again the next time. If you aren't worried crazy about calories, right before you take the soup off the heat, swirl in about 2-3 tablespoons of butter which will give the soup a great sheen and flavor. Great soup to serve with Irish Soda Bread on a cold March day. Thank you for sharing.
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Carrot, Potato, and Cabbage Soup

Reviewed: Mar. 1, 2013
I was looking for something to make with a bag of pre cut cabbage that I had on hand and I came across this soup. I used 8 cups of vegetable stock, powdered thyme, and about 2 tsps of parsley (no other herbs). Definitely saute the vegetables first in a bit of olive oil and butter if you like. The increase in flavor makes it very worth while. I pureed about 3-4 cups of the soup which gave the soup some additional flavor and added body but still left the fun chunky pieces to eat. This is what I would do again the next time. If you aren't worried crazy about calories, right before you take the soup off the heat, swirl in about 2-3 tablespoons of butter which will give the soup a great sheen and flavor. Great soup to serve with Irish Soda Bread on a cold March day. Thank you for sharing.
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Butter Balls II

Reviewed: Dec. 16, 2012
Very good recipe. Just like a recipe that my mother has been making for Christmas for years and years. They really do melt in your mouth. I do add a couple of teaspoons of pure vanilla to the creamed butter/sugar. And I like to chop the nuts very fine so they almost become a part of the dough with little bits to chew on. Make sure that you let the cookies cool fully before tossing them in the confectioners sugar, otherwise you will end up with more of a glaze on the cookie. I use a zip lock bag for the confectioners sugar and do about 3-4 cookies each time. Lastly, I like to make the cookies bite size so that they are a delicious little one bite. Yummy and a classic. Everyone loves these......Thank you for sharing...
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Butter Balls II

Reviewed: Dec. 16, 2012
Very good recipe. Just like a recipe that my mother has been making for Christmas for years and years. They really do melt in your mouth. I do add a couple of teaspoons of pure vanilla to the creamed butter/sugar. And I like to chop the nuts very fine so they almost become a part of the dough with little bits to chew on. Make sure that you let the cookies cool fully before tossing them in the confectioners sugar, otherwise you will end up with more of a glaze on the cookie. I use a zip lock bag for the confectioners sugar and do about 3-4 cookies each time. Lastly, I like to make the cookies bite size so that they are a delicious little one bite. Yummy and a classic. Everyone loves these......Thank you for sharing...
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Easy After Work Chicken Francaise

Reviewed: Oct. 25, 2012
Great easy recipe. I would suggest a couple of things: 1) I added paprika to the flour mixture. Overall, make sure that you season the flour liberally, this will make a big difference in the taste of your cutlets. 2) Definitely do as others have suggested and dip the cutlets a 2nd time in the flour mixture - this makes for such a great crisp coating, I was amazed. 3) Make sure that you wipe the cutlets dry before coating them. I had no problem with the coating sticking to the cutlet (I am vegetarian so I used tilapia fillets). I used a non stick frying pan and only turned them one time. After the cutlets were golden brown I put them into a baking dish in the oven, preheated, at 350 degrees for about 17-20 minutes. In the meantime I made the sauce and other side dishes. When the sauce was done I took the cutlets out of the baking dish and served the sauce along side. This way of serving gives you the crisp cutlets and you can customize the amount of sauce to your personal taste. Try this with tilapia or other white fish fillets as I did, it is great. Thank you for sharing this recipe.
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Pope's Valentine Cookies

Reviewed: Oct. 22, 2012
I have made these cookies several times within the last year for holidays. Just made them last week for Halloween in a pumpkin shape. I find them to be light and delicious and so do my small children and my husband. We usually decorate them for the holidays with a simple confectioners sugar glaze but my husband would eat them all plain if I let him. I always double the pure vanilla, maybe this is why we love the taste? In any case, I use my Kitchen Aide mixer which makes it so easy to whip up a batch. If you have time, you can chill the dough for some time but it's not necessary. I try to use very little flour for rolling them out so if you find the dough very sticky, you can roll it out between either 2 pieces of plastic wrap or wax paper. This is a staple cookie recipe in my house. Thank you for sharing it.
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Pasta and Fresh Peas in a Creamy Herb Sauce

Reviewed: Jun. 15, 2012
This a nice starting point for a quick and delicious pasta dish. I've been making something similar for years with fresh garden peas but you could use frozen as well. Start out by heating some olive oil in a pan (cover bottom of pan) and add some fresh garlic cloves - saute lightly. Then add 1/2 - 1 cup of heavy cream (depending upon the amount of peas you are using), let that heat at low temp for about 10 minutes. In the meantime, cut up your fresh herbs of choice, we love Basil & Parsley. Grate some fresh Locatelli or other romano cheese and put aside with herbs. Cook pasta of your choice, drain and put aside (I try to have the pasta finish just as the sauce is ready). When sauce is ready, take it off the heat, I remove the garlic cloves (my kids don't like them in there but you can leave in or mash if you want), add fresh cooked pasta, herbs and fresh grated romano cheese, mix well and serve immediately. Serve with fresh pepper so guests can add to taste. So yummy and even my picky kids will eat this.
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Pasta and Peas

Reviewed: Jun. 15, 2012
This a nice starting point for a quick and delicious pasta dish. I've been making something similar for years with fresh garden peas but you could use frozen as well. Start out by heating some olive oil in a pan (cover bottom of pan) and add some fresh garlic cloves - saute lightly. Then add 1/2 - 1 cup of heavy cream (depending upon the amount of peas you are using), let that heat at low temp for about 10 minutes. In the meantime, cut up your fresh herbs of choice, we love Basil & Parsley. Grate some fresh Locatelli or other romano cheese and put aside with herbs. Cook pasta of your choice, drain and put aside (I try to have the pasta finish just as the sauce is ready). When sauce is ready, take it off the heat, I remove the garlic cloves (my kids don't like them in there but you can leave in or mash if you want), add fresh cooked pasta, herbs and fresh grated romano cheese, mix well and serve immediately. Serve with fresh pepper so guests can add to taste. So yummy and even my picky kids will eat this.
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Whole Wheat Pasta made in Kitchenaid stand mixer

Reviewed: Oct. 18, 2011
This is a great tasting whole wheat pasta recipe. It has a great texture that really holds onto sauce. I used my Kitchenaid mixer to make the dough, let is stand as noted for 30 minutes and then used the Kitchenaid pasta plates for forming pasta. As others noted, I also had to add a few tablespoons of water to the dough to get to the correct texture. My kids and husband really loved this pasta and it will become a staple recipe in our house. Thanks for sharing.
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Whole Wheat Pasta

Reviewed: Oct. 18, 2011
This is a great tasting whole wheat pasta recipe. It has a great texture that really holds onto sauce. I used my Kitchenaid mixer to make the dough, let is stand as noted for 30 minutes and then used the Kitchenaid pasta plates for forming pasta. As others noted, I also had to add a few tablespoons of water to the dough to get to the correct texture. My kids and husband really loved this pasta and it will become a staple recipe in our house. Thanks for sharing.
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Banana Cream Pie I

Reviewed: May 12, 2011
Simply fantastic. I used a storebought vanilla wafer crust and felt that it was a great choice. I reduced the sugar to half a cup as others suggested and I think that this is a good move - it is still plenty sweet enough. I also added a touch of cinnamon to the vanilla pudding before putting it in the pie shell. I did not cook the pie, I simply made the pudding, put the bananas in the shell and filled the pie shell. Then I let it sit for about 1/2 hour at room temperature before cooling it for several hours in the fridge. For the topping, I whipped heavy cream, adding a handful of sugar and a touch of banana flavoring. Once the pie cooled, I covered the top with the whipped cream. Yum! I literally could not believe how delicious this pie was - make it and you will not regret it.
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Banana Cake II

Reviewed: May 12, 2011
I made this cake for an event at my son's school and it was a big hit. I took the advice of a couple of other reviewers and frosted it with simple chocolate frosting. I found the texture to be light and not heavy at all - I did make sure to thoroughly cream the butter, sugar, and eggs in my kitchenaide mixer. I think this is the key to ending up with a light cake. Yummy. Highly Recommend.
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Scott Ure's Clams And Garlic

Reviewed: Dec. 23, 2009
This was a fantastic simple fresh recipe. As an earlier reviewer suggested, I added a dash of oregano, a dash of red pepper flakes, and a medium can of diced tomatoes. The tomatoes were a great addition. Served it with pasta for a main dish (linguini). I'm making this for Christmas Eve with shrimp, yum!
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25 users found this review helpful

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