Valerie's Kitchen Recipe Reviews (Pg. 11) - Allrecipes.com (18744468)

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Valerie's Kitchen

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Asian Beef Skewers

Reviewed: Aug. 12, 2008
I was looking for something different to do with tri tip and I happened to have almost everying on hand for this. I cut a tri tip roast into some big chunks and marinated for about 4 hours. I subbed dry ginger and left out the green onions. The flavor of the marinade permeated the meat well even though it was in larger chunks then the recipe called for. It was a tasty change and everyone loved it.
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Photo by Valerie's Kitchen

Unbelievably Awesome Barbeque Chicken Pizza

Reviewed: Aug. 10, 2008
I used the refrigerated Pillsbury Classic Pizza Crust which I patted into a 13 x 9 pan and prebaked for about 7 minutes. This worked really well since these are some pretty substantial toppings and the pan pizza held up well. To speed up the process, cut your chicken into bite size pieces before sauteing with the bbq sauce. I loved the mixture of bbq sauce and pizza sauce. BBQ sauce alone would be too overwhelming so it was perfect! Used combo of mozzarella and cheddar and left off the cilantro since I didn't think the kids would go for it. My teenagers and my husband loved it!
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Golden Sweet Cornbread

Reviewed: Aug. 6, 2008
This turned out really well for me although I cut the salt in half since a full teaspoon seemed too much to me. I also cut the amount of baking powder to 2 tsp. which was plenty. Great result with these changes so I'm rating 4 since I believe as written it would be a bit salty.
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Tuscan Cream Cheese Spread

Reviewed: Aug. 3, 2008
This is a very flavorful spread. I made it a little easier by using my food processor to chop up the artichokes and then added the other ingredients (except olives and cream cheese). I pulsed together till chopped finely then mixed in the cream cheese and olives with a spoon. I omitted the parsley. It makes a lot so it's a good choice if you've got a large group. I served with crackers but think I'll serve with slices of baguette next time. Great with wine! I don't think it would be very well received by kids but the adults loved it.
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Very Best Blueberry Cobbler!

Reviewed: Aug. 3, 2008
I made some significant changes to this so I'm rating 4 stars instead of 5. I needed a larger cobbler for a party so I used a 13x9 pan and doubled the amount of blueberries. If you have good, in season blueberries, you won't need this much sugar. I only used 1 cup sugar to 5 cups of blueberries and it was plenty sweet. Also, you'll need to sprinkle more flour in if you don't want it soupy. I used close to 2 Tbsp. I also sprinkled in about 1/2 tsp. cinnamon and a touch of nutmeg. I don't like my cobbler too "cakey" so I did not double the topping and it worked really well. I just spooned it over, leaving some small gaps which gave it a nice look after baking. Everyone loved it.
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Grilled Brown Sugar Pork Chops

Reviewed: Aug. 2, 2008
I used bone-in chops and the result was so good! I love how the glaze gives a nice carmelized look to the chops after they are grilled. I poured some of the glaze into a bowl to brush onto the chops while grilling and then when fully cooked I put them on a platter, heated up the remaining glaze, and poured it over the chops. I followed the recipe as is except subbed olive oil (3 Tbsp.) for the vegetable oil, reduced the brown sugar just a bit and added some minced garlic. Very good!
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Chicken Danielle

Reviewed: Jun. 22, 2008
This went over really well at my house. I agree with reviewer Robin, there is no need to use more than one skillet. Just remove the chicken to the 9 x 13 pan and continue on with the remaining ingredients in the same pan. I rarely use heavy cream but happened to have some on hand so used 1/2 cup heavy cream and 1/4 cup lowfat milk. I think you could even sub all lowfat milk and get a good result (or maybe a combination of lowfat milk and light sour cream). I served over sphagetti noodles. Added garlic with the mushrooms. Also used olive oil in place of some of the butter. Thanks!
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No-Mayonnaise Ranch Dressing

Reviewed: Jun. 22, 2008
I love this! It works well as a salad dressing or dip for veggies. I used it as a dressing for potato salad and it was delicious. When I first tasted it I thought something was missing something. I added 1/2 tsp. of sugar and thought it was perfect. Thanks!
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38 users found this review helpful
Photo by Valerie's Kitchen

White Texas Sheet Cake

Reviewed: Jun. 1, 2008
I used this to make a layer cake using round cake pans and it worked perfectly. I subbed vanilla for the almond extract in both the cake and frosting and used Lemon Curd (from this site) between the layers. I halved the frosting recipe so that I would have just enough to spread on the top of the cake and then sprinkled with slivered almonds (instead of walnuts). It was beautiful, dense, moist, and delicious! I will definitely use this as a standard white cake recipe in the future. Thanks!
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46 users found this review helpful
Photo by Valerie's Kitchen

Lemon Curd

Reviewed: Jun. 1, 2008
I made this to be used between layers of a white cake (White Texas Sheet Cake from this site). It was perfect! I spread a generous amount and then topped it with a cake layer. The lemon curd oozed down the sides of the cake for a beautiful presentation. My youngest tasted it right from the pan while it was still warm and asked if we could just eat it with a spoon. Wonderful!
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Chicken Enchiladas I

Reviewed: May 16, 2008
This is a good recipe for enchilada filling with some modifications. I reduced the tomato sauce to 8 oz. and omitted the water like many others suggested. I also added some taco seasoning (Taco Seasoning I from this site) in addition to the other seasonings. I followed as directed otherwise although I topped with enchilada sauce instead of salsa. Used a combo of cheddar and pepper jack on top. Thanks!
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MMMMM... Brownies

Reviewed: May 16, 2008
I didn't feel these brownies were rich enough. They were just okay but not great. Would be better with a better quality or different type of chocolate.
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Penne with Shrimp in a Tomato Cream Sauce

Reviewed: May 12, 2008
This was amazing. Paul and I loved it and the boys thought it was good too. Fantastic left over. Could be made ahead and reheated with good result.
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Flourless Chocolate Cake II

Reviewed: May 4, 2008
I'm giving this recipe 5 stars for taste even though the texture was a bit crumbly, but just amazing tasting so who cares. I doubled the recipe and used a 10" springform pan. As written it would make a very small cake. I had to bake for just under an hour (about 55 min.). Many other reviewers poured glaze over the top but this is a VERY rich cake and for me it would be overkill. Instead I served with a scoop of vanilla ice cream and everyone thought it was fantastic.
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Creamy Broccoli Casserole

Reviewed: May 4, 2008
I used fresh broccoli with a very good result. I cut the amount of cream cheese in half (and used lowfat) and added some shredded cheddar cheese. I also added about 1/2 tsp. garlic salt to the cheese sauce. I didn't bother putting any cracker crumbs on the bottom of the pan, only the top. Really good!
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59 users found this review helpful

Beer Cheese Dip II

Reviewed: Apr. 27, 2008
I didn't want such a large amount so I cut in half and served in a bowl. I recommend using 1/2 cheddar and 1/2 pepper jack. The pepper jack adds a really nice bite without being too spicy. Lowfat cream cheese does not hurt the flavor at all. I would also double the amount of garlic powder called for. I added some chopped olives for a little color and it was a nice addition. Served with tortilla chips. I heard someone at our party say that it was "addicting" and the bowl was empty very quickly.
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5 users found this review helpful
Photo by Valerie's Kitchen

Roasted Beet Wedges

Reviewed: Apr. 7, 2008
Fresh roasted beets are so great! I followed this as directed using a bit less thyme with a fantastic result. So good served in a salad of mixed greens, goat cheese, and a balsamic vinaigrette! A word of warning about working with beets, of you've got disposable gloves, wear them or you'll have red stained hands for awhile after peeling and slicing the beets. Wear an apron!
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75 users found this review helpful

Raspberry Cream Cheese Coffee Cake

Reviewed: Apr. 7, 2008
This does turn out very pretty but for me it wasn't the best coffee cake recipe. It's a bit of work with all the layers and something just didn't seem right to me with the cream cheese layer. It was definitely fully baked but the cream cheese layer seemed to give the effect that it was somewhat undercooked in the center. I did notice my son leaving behind the edge of his as another reviewer mentioned. All of that said, there is only a small bit of it left so it is being eaten. I may try again with some tweaks.
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Photo by Valerie's Kitchen

Alyson's Broccoli Salad

Reviewed: Apr. 7, 2008
I really loved this salad. What a great dish to bring to a summer bbq/potluck. I am always looking to lighten things up so here is what I did differently. This recipe makes a lot of dressing. You need at least 2 heads of broccoli or just cut the amount of dressing in half. I used 1/4 cup light mayo, 1/4 cup light sour cream, 1 Tbsp. vinegar, and 1 Tbsp. sugar. This cuts a whole lot of the fat out of it and it was plenty of dressing for a large head of broccoli. I would definitely double the amount of broccoli (at least) for a larger group. I mixed everything (except bacon and seeds) together early in the day and then just before serving mixed in the bacon and sunflower seeds so they wouldn't get soggy. I used craisins for the pretty color and their tartness compliments the dish well. I will make again. Thanks!
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Grilled Tri-Tip with Oregon Herb Rub

Reviewed: Apr. 7, 2008
I used this on a tri tip roast but the weather wasn't so great so instead of grilling, I seared in olive oil and then roasted at 325 in the oven till done (about 1hr.15min.). I reserved a bit of the seasoning to sprinkle on to the roast after searing. It was really good. I will use again in the summer when we are grilling more.
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99 users found this review helpful

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