Valerie's Kitchen Recipe Reviews (Pg. 1) - Allrecipes.com (18744468)

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Valerie's Kitchen

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Italian Sausage Appetizer Bread

Reviewed: Oct. 31, 2013
Okay, YUM! Only thing is that for the life of me I could not roll out my one pound loaf of bread dough into a 16" x 12" rectangle. I worked on it for quite some time and got it to about 15" x 8" and that was perfect. I recommend thawing two loaves because there is easily enough filling with these ratios to fill two, and you'll want two! I omitted the olives and subbed shredded Italian cheese blend for the Swiss. Reduced oven temp to 375 and baked for 20 minutes to golden brown perfection.
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MVP Chili

Reviewed: Oct. 27, 2013
I made some significant modifications to this to suit our taste and my review is based on those changes. I added 1 pound of ground beef in addition to the hot Italian sausage for a meatier chili. The directions don't mention this but you'll want to be sure to drain off as much grease possible after you brown the meat. I upped the amount of cumin to 1 teaspoon. I also omitted the tomato paste and instead added a 14 ounce can of tomato sauce. I was concerned the consistency would be very thin and liquidy with the addition of an entire bottle of beer and the tomato sauce adds some body. Most importantly, after everything is added, I brought the temp up to bring it to a boil then lowered the temp, covered the pot, and let it simmer for an hour to allow the flavors to blend, cook off a bit of the alcohol, and help the sauce thicken. It was VERY good with these changes and I'd definitely make it again. The Italian sausage adds great flavor!
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Italian Sausage Market Meatloaf

Reviewed: Oct. 17, 2013
I followed the recipe as written, which is a bit rare for me, and my family loved it! I love the idea of filling the meatloaf with a layer of spinach and provolone. The addition of the veggies was nice too. Using a combo of Italian sausage and ground beef is a great way to add a lot of flavor to meatloaf.
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White Almond Wedding Cake

Reviewed: Sep. 28, 2013
I had a feeling this cake would be great because it was recommended to me by a very talented baker. I had the task of baking a cake for a 2 year old's birthday party. The cake was sturdy enough to remove from the pans and decorate without any issues but it was also extremely moist and went over in a huge way with the people at the party. One person said she liked it better than the cake she always orders from her favorite bakery. I filled it with a mocha filling and topped it with cream cheese frosting. Will definitely be making this one again.
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Grilled Steak and Fresh Mozzarella Flatbread

Reviewed: Aug. 26, 2013
I love the ingredients here but felt the balsamic needed jazzing up. Instead of using it alone, I mixed up a basic balsamic vinaigrette by adding some olive oil, garlic, salt, pepper, and a touch of sugar. The flavor was great. This is a wonderful healthy option for grilled steak.
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HERDEZ® Chipotle Flank Steak

Reviewed: Jul. 22, 2013
Fantastic! Since I had used the entire jar of Herdez sauce to make the marinade, I opted to reserve about 1/2 cup of the marinade before pouring it over the meat so I could baste it as it cooked. I used a good sized flank steak from Costco and after cooking, sliced it thinly. We made Chipotle style bowls with cilantro lime rice, black beans,corn salsa, avocado, and cheese. Great recipe!
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Vanilla Ice Cream V

Reviewed: Jul. 22, 2013
I made this as written and then did a second time with some adaptations with great results. First, I scaled in half for my 2 quart counter top ice cream maker. To get a better texture, I reduced the half and half to 3 cups and increased the heavy cream to 1-1/2 cups. To make sure you don't end up with a grainy texture, use a hand mixer to combine the half and half with the sugar for just a couple of minutes and then stir in the remaining ingredients. This is a soft serve ice cream, even straight from the freezer. We loved it!
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Weeknight Skillet Fajitas

Reviewed: Jul. 15, 2013
I used 3 bonless breasts which is over the amount called for in order to feed 6 of us. I subbed my own homemade taco seasoning for the cumin and salt. Served on flour tortillas with rice, beans, and avocado. Tasty!
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Good Frickin' Paprika Chicken

Reviewed: Jun. 9, 2013
I made some pretty serious modifications to this recipe and we loved the result. Unfortunately, I can't rate the recipe as written but I'll share my changes. After seeing the reviews on the vinegar based sauce I decided to omit it altogether and punch up the flavor of the marinade to compensate. I used Greek yogurt, smoked paprika, fresh lemon juice, Sriracha (2 tablespoons), salt, fresh ground pepper, plus the garlic, olive oil, and cayenne. Be sure to spray your grill with non-stick cooking spray before turning it on or it will stick like crazy. Nice color, super tender, and delicious!
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Butter Brickle Frozen Delight

Reviewed: Jun. 8, 2013
Good gosh almighty! First off, it's as good as it looks. I read through a lot of the reviews and noticed many reviewers felt it was too sweet so I opted to omit the sweetened condensed milk and sub a 1/2 cup sugar in it's place. Still plenty sweet but I do think it tones it down a bit from the super sticky sweet quality of sweetened condensed milk. Second, making it in a springform pan makes for a beautiful presentation. This is the perfect summer BBQ dessert!
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Garlic Mashed Cauliflower

Reviewed: May 16, 2013
My kids love roasted cauliflower so I thought I'd give this a try. They all liked it but we all felt we would prefer a thicker texture. Made as directed, it is very thin. Good flavor and definitely a healthy choice
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Sweet and Sour Pork Tenderloin

Reviewed: May 14, 2013
I followed as directed with just a couple exceptions. I doubled the recipe and used an entire package of pork tenderloins (two tenderloins) and cubed them. I also had to add some green bell pepper because it just seems sweet and sour should have it. I think I would tweak it further if I was to make it again but it went over well with my boys.
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Sauza®-Rita

Reviewed: May 7, 2013
My husband had a "beergarita" at a restaurant once so I knew the combo was a good one. This is a great one to serve at a summer BBQ.
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Light Delight Sauza®-Rita

Reviewed: May 7, 2013
I didn't even know sugar free simple syrup existed until I saw this recipe! Always looking for ways to cut calories and this is a really fun one!
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Rosemary Lemon Margarita

Reviewed: May 7, 2013
A tasty, refreshing beverage to serve at a summer BBQ.
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Overnight Cinnamon Rolls I

Reviewed: Mar. 30, 2013
I'm rating the roll part of the recipe only since I think I'd be run out of town if I didn't top these with cream cheese frosting. This is an excellent recipe for cinnamon roll dough. I used my KitchenAid and did have to add a little more flour than called for but it was beautiful dough to work with. Silky smooth and easy to roll out. I let my yeast sit on top of the warm milk/butter mixture for about 5 minutes to come alive before adding the other ingredients. Don't make the mistake of not adding melted butter to the rolled out dough before sprinkling on the sugar and cinnamon. The filling really must have butter to mix with or it will be dry. I used 1/4 cup melted butter and a mixture of brown sugar, white sugar, and cinnamon. You can find cream cheese frosting recipes on many other cinnamon roll recipes on this site. I will definitely use this roll recipe again!
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Stuffed Peppers

Reviewed: Mar. 30, 2013
I subbed Johnsonville Mild Italian Sausage for half the ground beef in this and it added so much wonderful flavor! We felt the peppers seemed a little undercooked and would be better if they were cooked a bit before stuffing to soften them. I topped them with a slice of provolone cheese for the last 5 minutes of baking time. Really good!
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Amazing Muffin Cups

Reviewed: Mar. 16, 2013
These are delicious but I rated 4 stars due to the fact that I think some of the amounts are a little off. I used about half the sausage and half the cheese called for. With these modifications they are going over very well with my boys. I used fresh Simply Potatoes Shredded Hash Browns instead of frozen. I could definitely see switching up the ingredients. I want to try with spinach, red bell, and feta.
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Chiliville Chili

Reviewed: Mar. 15, 2013
I made this with a few modifications to suit our taste and we loved it! Instead of the 3 cans of diced tomatoes I just used one can of Rotel tomatoes and a 28 ounce can of crushed tomatoes. I did one can of kidney beans and one can of pinto beans for a little variety. Based on the comments from other reviewers, I omitted the brown sugar and I'm glad I did. Italian sausage has a bit of sweetness so unless you like your chili very sweet, I would not add it. We topped our bowls of chili with sour cream and chopped avocado and scooped it up with tortilla chips. Yummy!
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Braised Italian Sausage Stew

Reviewed: Mar. 10, 2013
My whole family loved this one. I made some substitutions to use what I had on hand (Yukon gold potatoes for the parsnips and fresh spinach for the swiss chard) but followed as directed otherwise. I loved the addition of barley which acts as a thickener and gives the stew a nice consistency. Comforting, hearty, and wholesome!
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