ValleyLily Recipe Reviews (Pg. 1) - Allrecipes.com (19568854)

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Curried Coconut Chicken

Reviewed: Dec. 5, 2011
Out of all the curry recipies I've tried, this is by far the best! I added some extra curry paste and chili oil to make it spicier but the flavor was really good! I also added green beans. Made numerous times and it was always delicious! Definately should allow it to simmer for at least 1 hour.
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2 users found this review helpful

Banana Pudding IV

Reviewed: Mar. 13, 2013
Delicious! Didn't even use the whip cream and it was amazing!
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0 users found this review helpful

Rustic Sausage Pasta

Reviewed: Mar. 13, 2013
I really enjoyed this recipe. I followed the advice of some of the other reviewers and used a large can of tomato sauce that already had italian flavors. This contributed very well to the flavor, thoguh I still added the seasoning the recipe called for including some italian seasoning. Adding some sugar also helps to bring out some of the flavor in the sauce. I also used turkey sausage instead of italian, and the flavor was still excellent. I served it with rotini and tortellini. Will definitely make again!
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Singapore Noodles

Reviewed: Apr. 18, 2012
This receipe was delicious! The flavor was absolutely spot on! I would recommend to reduce the amount of red pepper unless you have a really high tolerance for spicy food. I made this receipe with a few modifications. I used regular egg noodles instead of chinese egg noodles and vegetable oil instead of peanut oil. I used 1 TBSP of ground ginger and ground red pepper instead of pepper flakes. Instead of carrots, water chestnuts and mushrooms, I used 1/2 a bag of frozen stir-fry vegetables. Will definately make again!
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2 users found this review helpful

Indian Fish Curry

Reviewed: Feb. 23, 2012
This recipe was delicious! I ended up using honey brown mustard and doubling the amount of the marinade (didn't seem like enough for four fillets). I used swai fillets and didn't have cashews but this recipe is full of flavor even without it. Also, I didn't have any tomatos so I used one can diced tomatoes, drained. Finally, I didn't have vegetable broth, so I used chicken broth. The spice level is probably high for many people, but I found it to be a little above what I normally tolerate. Will definately make this again.
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4 users found this review helpful

Brazilian Chicken with Coconut Milk

Reviewed: Jan. 16, 2012
This recipe was really good. It's not hurting in flavor in anyway. I used canned diced tomatoes (not drained) and reudced that. I agree with some other reviewers that the sauce was really bland. I think next time I will try real coconut milk, not lite. I added sugar and salt to taste in order to enhance the flavor of the sauce. Also, the salt and pepper in the chicken seasoning is very important. I found it too be a little spicy, but definately not intolerable. Will definately make again!
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2 users found this review helpful

Trinidad Stewed Chicken

Reviewed: Dec. 9, 2011
Really amazing recipe. Normally I find myself tweeking recipes as I make them but this is one you don't really need to. I took some of the reviewers advice and used chicken broth instead of water and I added peas to the mix for a veggie. Fantastic. Will definately make again!
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2 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Dec. 5, 2011
Great flavors! Very tasty! Enoyed this a lot!
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2 users found this review helpful

Cheddar Baked Chicken

Reviewed: Dec. 5, 2011
Delicious! Will definately make again! Like many others, I omitted the rice crispies and the flavor was still there. Considering the lack of flavor in rice crispies I'm not sure why it's needed. I might reduce the amount of butter next time just because it wasn't needed and to make it a little more healthy.
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2 users found this review helpful

Tomato Pepper Steak

Reviewed: Nov. 8, 2011
This recipie was great! I ended up substituting the mushrooms and green peppers with an array of frozen veggies. I also cooked the steak with the garlic and onions to add more flavor to the meat. Came out delicious! Definately making this again!
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2 users found this review helpful

Chocolate Cookie Cheesecake

Reviewed: Jul. 20, 2014
I made this with low fat cream cheese and in a 9-inch springform pan. I didn't quite use 2 lbs of cream cheese which was probably good because of the pan size. Couldn't add all of the sour cream mixture either. However, in the end it was very good and enjoyed by all.
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0 users found this review helpful

Chicken and Peas with Pasta

Reviewed: Oct. 18, 2011
I followed some of the recommended changes of reviewers. I used skim milk instead of half-and-half, montreal chicken seasoning and garlic salt instead of salt and used 1/4 cup of flour to help thicken the sauce. It turned out quite tasty!
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2 users found this review helpful

Tortilla Chicken Vegetable Soup

Reviewed: Nov. 27, 2012
This was the first soup recipe I ever tried and it was delicious even with a few changes. I did half the servings and didn't use a whole chicken. Instead I just boiled 1 lb of chicken breast. For most of the spices however, I kept the quantities as written. I used half water and half chicken broth (which I think I will cut down the amount of chicken broth and increase the water because it was a little salty). I added a little bit of taco seasoning because it's mostly cumin anyway along with the cumin. I didn't add celery, white pepper or peppers and it still tasted delicious. Will definitely make again!
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1 user found this review helpful

Beef Stifado

Reviewed: Dec. 10, 2011
Great flavor! I did change some things to simplify the recipe. I browned all the meat together with the garlic and onions in a wok, covered. Then I added the red wine, cinnamon, nutmeg and sugar. Instead of orange zest I added ~1 tsp dried orange flakes. I added the complete can, undrained of diced tomatoes and instead of the water, I added beef stock to add flavor. When I make this again, I think I will omit the pearl onions. They were tasty but they were a lot of work to peel and not essential to the meal. I might replace them with some other vegetable like green beans. I served it over egg noodles and with crescent rolls. Delicious!
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3 users found this review helpful

Mexican Stir-Fry

Reviewed: Oct. 23, 2011
This was good, but the flavor wasn't everything I expected. I had to do some alterations because I didn't have everything on hand. I omitted the green, red and jalapeno peppers. I used a can of tomato paste and 1/3 of a can tomato sauce in place of the puree. I also used 1 cup of chicken broth in place of the bouillon granules and water. I added taco seasoning in order to get more flavor as well as added 1 can of corn for more veggies. Also, mexican cheese mix in combination with cheddar cheese was more flavorful. In the end, it turned out pretty good, but had to add a lot of seasoning to get it there.
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2 users found this review helpful

Easy Indian Butter Chicken

Reviewed: Jan. 25, 2014
This was good spice wise, but I did a few things differently to reduce cals and save time. I didn't use any butter, but rather sauteed the onions, garlic garam marsala and tandoori masala together to obtain more flavor. I used 1 can of lite coconut milk and 1 cup of cream to reduce fat. I didn't have any tomato sauce, so I used about 1.5 cans of tomato paste. I also added 3 potatoes chopped up. I removed the baking step and added the chicken to the coconut milk, cream and spices once they had started to simmer. I let it simmer for about 30 minutes before enjoying with rice. It was really good.
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Chickpea and Chicken Curry

Reviewed: Aug. 5, 2013
I would definitely add some sugar (1 tbsp) to help bring out the flavor. I also added some ginger (1 tsp) and ground red pepper for spice. Add the spices while cooking the chicken and onion in order to bring out the flavor. I used chicken broth and water (3/4 and 1/4 cup respectively). I also used the entire can of tomato paste. This recipe is good but I found the chick peas unnecessary as they did not really add anything to the dish. I would probably use regular peas instead next time.
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Pakistani Style Vegetables

Reviewed: Jun. 2, 2013
Definately need to add some salt and sugar, more so than what is called for. Also added chicken and it was very good.
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Mexican Pasta

Reviewed: Jul. 20, 2014
Had to add additional ingredients to spice up the flavor. Overall was good.
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Spicy Beef Curry Stew for the Slow Cooker

Reviewed: Nov. 27, 2012
This recipe was good, but it could use a little additional flavoring. With some more tweeking I think I can get it really good. I followed the advice of some other reviews and browned the stew beef after coating it in flour. I didn't bother to saute the jalapenos because they were from a jar. I also added carrots and potatoes and to compensate for the extra veggies I added some more beef stock so they were mostly submerged. I added almost equal amounts of sugar to the curry powder to bring out the flavor. I added more curry powder and pepper about an hour before serving to bring out more of the curry flavor. I think it would be good to add some more ginger, salt, and if you like spicyness, sirachi, chili or hot sauce would probably compliment it well. I also added about 2 tablespoons of corn starch mixed with beef stock to thicken. I served it with egg noodles.
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1 user found this review helpful

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