Vanessa L Recipe Reviews (Pg. 1) - Allrecipes.com (18977954)

cook's profile

Vanessa L

Reviews

Menus

 
View All Reviews Learn more

Buffalo Chicken Dip

Reviewed: Feb. 4, 2012
This was a good basic recipe. The changes I made were to use Marzetti's Ultimate Bleu Cheese instead of ranch. I also boiled my chicken breasts (about 1.2 pounds) in chicken broth and then shredded them before adding the Frank's (ALWAYS use Frank's--nothing else will give you that "buffalo" flavor). I did not add the cheddar on top. I did spray the dish with butter flavor Pam before cooking so it added that flavor to the end product. There was nothing left after my last party--everyone loved it!
Was this review helpful? [ YES ]
6 users found this review helpful
Photo by Vanessa L

Garlic Prime Rib

Reviewed: Dec. 31, 2009
This was exceptional! I did a 7 pound bone-in prime rib roast. Made the marinade for the 10 pound roast (adding a sprig of fresh rosemary from our garden). Placed the roast on a cooling rack for cookies placed on top of a 15X10" glass lasagna pan to which I had added 2 cans of beef broth to catch the drippings. Followed reviews of others, starting at 460 for 12 minutes, 400 for 8 minutes and 325 for the rest of the roasting time. Took approx 2 1/2 hours to get the roast to 125 when I took it out of the oven. Covered it in aluminum foil and residual cooking took it to around 138. It turned out SO juicy, moist, tender, and the flavor was fabulous! It was a perfect medium rare! I made this for my husband's birthday and he and the family declared this one a winner!!
Was this review helpful? [ YES ]
4 users found this review helpful

Chocolate Ganache

Reviewed: Oct. 27, 2008
Used this one on top of a chocolate cheesecake for my daughter's birthday (she is a consumate chocoholic) and WOW!! When it firmed up it was shiny and what flavor!!! I added a few Tbsps of Kaluah but I'm sure any liquer would be fabulous in this (I'm thinking Grand Marnier next time). It made an otherwise ordinary chocolate cheesecake extraordinary!!
Was this review helpful? [ YES ]
1 user found this review helpful

Coconut Cream Cake I

Reviewed: Oct. 27, 2008
Oh WOW!! This was FABULOUS!! The changes I made were to use a butter recipe yellow cake that I added a tsp of coconut flavoring to and one bite....my family came completely unglued, it was soooooo delicious!!! I toasted the coconut that went on top as well. Despite the consternation of the family, I let it sit 24 hours before serving (in the refrigerator) and what a difference I'm sure this made. The entire lower half of the cake soaked up the condensed milk/cream of coconut and made it extra moist and VERY yummy!! This one will be a regular in our house!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Super-Simple, Super-Spicy Mongolian Beef

Reviewed: Oct. 15, 2008
This basic recipe was very good. I doubled it because we like a lot of sauce when having rice with Asian food. I will take another's suggestion, however, to use low sodium soy sauce next time. I am not typically aware of a lot of salt as I tend to salt heavily anyway, but this one was very salty! Even the sugar didn't even out the extra salt that comes from the soy sauce. In addition, I used a Tbsp of red pepper flakes and it was mildly warm, the folks in my family that are sensitive to heat said it was just right and those of of who like a lot of heat said it could have taken at least another Tbsp or 2 of the red pepper. To make it like authentic Mongolian beef I only used the green onion and a sliced white onion in the mixture, but I know that you could add just about any vegetable and have this be really good. Overall, we liked it ok, but have other Asian favs I've found on this site that we like better.
Was this review helpful? [ YES ]
0 users found this review helpful

Chicken with Chipotle

Reviewed: Apr. 15, 2008
This is a good basic recipe, but I changed the following things; I used chicken breasts that I boiled in mexican seasoned chicken stock. Then I shredded the meat. I used 1/2 and 1/2 instead of milk. I added one extra pepper as we like it spicy. I added a chopped onion and 2 cans of black beans (rinsed) and let simmer until the onions softened slightly. I added garlic powder (about a Tbsp) and a tsp of paprika. Salt and pepper to taste. I added a tsp of butter to make the sauce richer. With simmering, it thickened quite nicely. I served this with mexican-style shredded cheese, shredded lettuce and flour tortillas. With the changes this made a meal in itself. I'm giving it 3 stars because I had to make the changes but it is a good basic recipe to work from.
Was this review helpful? [ YES ]
2 users found this review helpful

Mushroom, Leek, Chicken Sausage and Tortellini Soup

Reviewed: Mar. 31, 2008
I'm giving this 4 stars only because I tweaked the recipe a little but it was an excellent base. Following another's post I used the spinach and feta sausage. I used the 3 cheese tortellini but it came with spinach pasta. I used chicken stock instead of chicken broth for a richer base. I doubled the recipe because we have a big family and that made the recipe call over just over a 1/4 cup of hot sauce!!! That would have killed us!!! I used Tabasco and measured, added and tasted after each tablespoon and ended up with 2 1/2 tablespoons for the amount of liquid. I added chopped baby spinach just before I served this and it was an excellent addition. I served it with crusty bread and it was a fabulous meal. All of that being said, as others have shared, I was skeptical at first that this would have any flavor at all. But evidently, just the stock with the hot sauce and salt and pepper were enough. I assume that the stock also picked up the flavor of the sausage and other veggies as it cooked as well. Very good soup and hubby says I get a gold star for this one : )
Was this review helpful? [ YES ]
27 users found this review helpful

Bean Burrito Casserole

Reviewed: Feb. 10, 2008
I am giving this 4 stars because it is quick, economical and very easy to throw together!! I'd give it about 3 1/2 stars for taste, as I save 4 and 5s for out of this world food. This is good, but not worthy of 4 or 5 stars, IMHO. I use Spicy Bean and Cheese chimichangas from Wal-Mart instead of the burritos. I use the cream of chicken soup, sour cream, chilis and sharp cheddar cheese. I use 2 cups of cheese and more sour cream than is called for, though I don't measure it. I used a small amount of half and half to cut the thickness of the sauce that adding the extra cheese adds. I do mix the cheese in with the sauce instead of adding it on top and this makes it oh-so-yummy!! I think if I make it again I am going to try using pepper jack cheese instead or maybe a combo of pepper jack and the cheddar. This is a great recipe for a busy night and is very filling.
Was this review helpful? [ YES ]
3 users found this review helpful

Coconut Tilapia with Apricot Dipping Sauce

Reviewed: Dec. 10, 2007
This was FABULOUS!!! I did use whole wheat flour and sweetened coconut. Other reviews have said not to use the sweetened coconut but if you are using prepackaged creole seasoning (which is loaded with salt) you need the sweetened coconut to offset the saltiness and it turned out perfectly, IMHO. I did use the canola oil for frying (medium high heat) and it turned out VERY light, crispy, and moist. My filets were just over 3 oz each (5 per pound) and I doubled the breading recipe and it made exactly enough. I was afraid that this would be like most dishes that are fried, you have to watch them like a hawk to keep it from burning. But not so, just as one was finishing, I'd finished breading the next and was ready to drop it in when I removed the other so it was very smooth, taking around 40 minutes to do 10 filets. This dish was very easy to do, it only took about 2 minutes per side to finish these filets perfectly (I'd remove them to a warm oven to keep while frying the next batch--fried 2 filets at the time). I did add more mustard and horseradish to the dipping sauce as we like it spicy! My family took one bite and said, "You have our permission to make this every single week!!" And I just may!!
Was this review helpful? [ YES ]
1 user found this review helpful

World's Best Lasagna

Reviewed: Aug. 29, 2007
OK, I'm going against the grain and saying that this is NOT in fact the world's best. My family agrees that my recipe is far better than this one. I cut the salt as suggested and it was still just, OK.
Was this review helpful? [ YES ]
4 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Aug. 14, 2007
I made this last week with a few changes. I used real white chocolate as I wanted a more authentic flavor. I used 8 blocks of the Baker's but felt that rendered just a little too subtle flavor, will use 10 next time and go from there. Also, I used the raspberry jam per other's advice. If you melt it slightly and drizzle it on (you can't let it drop in big chunks or it will sink and not mix in well) it will marble better. To do this I drizzled the jam back and forth in parallel lines, then added the top layer and drizzled the same way. Then turning the pan perpendicular to the jam lines, ran the knife gently through (make sure you go all the way to the bottom) using a back and forth motion (do not take the knife out of the cake as you do this)-the marbling turns out beautiful. My family loved this one and hubby commented on how great the cake looked with the marbling.
Was this review helpful? [ YES ]
40 users found this review helpful

Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Reviewed: Aug. 14, 2007
I bought a 7.75 pound pork loin that I thought was whole. When I opened the package it turned out to be 2 halves. No problem, I just used half the filling in each one. I cooked them uncovered in a 15x10 jellyroll pan at 325 for 2 hours. Then upped the temp to 400 for 15 minutes, then broiled to give the golden color for about 5 minutes. There is confusing feedback for this recipe. For example, I don't know how anyone ended up with a done on the outside, raw in the center unless they cooked it WAY too high. Further, cooking at as I did rendered an EXCELLENT product, juicy, amazing flavors infused in the meat, cripsy on the outside where the marinade had caramelized, and done perfectly. However, my meat thermometer registered 190 when I took it out of the oven. Even when I moved it to another section of the meat to ensure it wasn't stuck in the filling it registered 180-190,but this was one of the juiciest roasts we've ever had. I used the seasonings and fruits exactly as written and it turned out SO flavorful, the rosemary (used fresh) was not overwhelming at all. I did not strain my pan juices and the sauce for this was fabulous. I did add a handful of the cranberries to it as it simmered, the tartness of which cut the relative sweetness of the sauce perfectly. I am giving this one 5 stars because despite being worried from the feedback I've read, turned out absolutely wonderful and is simple to make. I will definitely be making this one again!
Was this review helpful? [ YES ]
5 users found this review helpful

Colorado Mexican Pizza

Reviewed: Jul. 8, 2007
This one is awesome and well worth the effort it takes to assemble. I added black olives to the second layer. I also have no idea how you can get 3 layers out of this. I did 2 layers and it was up to the top of the pan. Regardless, it was VERY yummy and I will definitely make it again.
Was this review helpful? [ YES ]
0 users found this review helpful

Strawberry Shortcake

Reviewed: Jul. 3, 2007
This is SOOOOO good. Admittedly I did not read all zillion pages of reviews however, of the ones I did read I did not notice anyone mention how thick this batter turns out to be, I thought I'd done something wrong. So be warned, this batter is T-H-I-C-K!!! But WOWOW!!! Is it good!! The only changes I made were, as others suggested, used 1/2 cup butter instead of shortening, added 1 tsp of both vanilla and almond extract to the batter. My family has already asked when I'm making this one again!!
Was this review helpful? [ YES ]
9 users found this review helpful

White Chocolate Cheesecake with White Chocolate Brandy Sauce

Reviewed: Apr. 25, 2007
Sorry it took me so long to review this, but I made it for my husband's birthday (12/31) and it was FABULOUS!! Absolutely just right for texture and weight. I did add 3 extra blocks of the chocolate and it made the flavor out of this world. Will definitely make this one again.
Was this review helpful? [ YES ]
1 user found this review helpful

Southwest Pasta Bake

Reviewed: Apr. 25, 2007
This is a family favorite for us, the only thing I've changed is adding extra cheese on top and occasionally, I will use the hot picante for added spice (it is plenty spicy alone as I use the medium picante). But sometimes the kids and hubby ask for extra spicy!
Was this review helpful? [ YES ]
0 users found this review helpful

Inside-Out Manicotti

Reviewed: Apr. 25, 2007
This is a good basic recipe. I used jarred sauce as well, works great and saves time. I too go heavy on garlic as our family loves it. The first time I made this I noticed the cheese was too thick to spread so I mixed in enough half and half to make it more spreadable. Makes it soooo yummy too!! I also use 1 1/2 the mozz that is called for, we like our Italian foods cheesy : ). I do use the nutmeg and the pepper though only about 3/4 what is called for. We like the nutmeg flavor in the alfredo sauces so this gives us a "best of both worlds" flavor. This has routinely become a favorite in our house with the changes I've noted. I think I'm going to try adding the spinach and other veggies next time and see how it goes!
Was this review helpful? [ YES ]
6 users found this review helpful

Sausage-Potato Casserole

Reviewed: Dec. 28, 2005
Made this last night and it was yummy! I'm not sure how the potatoes are not getting done for some but mine turned out excellent--just done, neither crispy nor soft--perfect al dente. Nor was this greasy as some mentioned. I used regular Hillshire Farm Polska Kielbasa and didn't get the "floating in grease" effect others seemed to have gotten. I combined this with a green salad and it was a stick to your ribs good winter dinner. Of course, I am from the south originally and might not have noticed the "grease" others who cook all healthy all the time might've. Next time I make it I will add more spice; garlic, onion salt, etc. I will add onions in the layering process. I left out the caraway because we don't like it but the dill was a nice change and flavor. I do recommend this recipe, my family really liked it.
Was this review helpful? [ YES ]
2 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States