Valerie's Kitchen Recipe Reviews (Pg. 12) - Allrecipes.com (18744468)

cook's profile

Valerie's Kitchen

View All Reviews Learn more
Photo by Valerie's Kitchen

Pina Colada Muffins

Reviewed: Jan. 6, 2008
These smelled wonderful coming out of the oven! They are actually quite healthy too with only 1/4 cup of butter and you can use light sour cream with a good result. They were a bit too pineappely for my taste so if I were to make them again I would definitely reduce the amount of pineapple in half. I used shredded coconut because it was what I had on hand but think flaked would work better in this recipe. I also used 1 Tbsp. of actual rum instead of the extract.
Was this review helpful? [ YES ]
11 users found this review helpful

Slow Cooker Chicken with Mushroom Wine Sauce

Reviewed: Jan. 6, 2008
I used 5 boneless breasts so I wanted to increase the amount of sauce. I doubled the sauce using 1 cream of mushroom and 1 cream of mushroom w/roasted garlic. I used dry sherry since we didn't have any white wine. I kept all other sauce ingredients the same except omitted the milk and added about 1/4 cup light sour cream. Just before serving I sprinkled some shredded parmesan over the top and took the inner pot out of my crock pot and placed it under the broiler for a few minutes. The result was pretty good although don't think I'll make often. I served with white rice and roasted carrots.
Was this review helpful? [ YES ]
2 users found this review helpful

Chocolate Yummies

Reviewed: Jan. 6, 2008
The kids loved these. Quick and easy!
Was this review helpful? [ YES ]
1 user found this review helpful

Hot Bean Dip

Reviewed: Jan. 4, 2008
I scaled in half and had enough dip for a 10" square pan which is plenty unless you have a huge group. I thought this was a good basic bean dip. My teenage boys really liked it. I used Taco Seasoning I from this site which I think has much better flavor than packaged seasoning.
Was this review helpful? [ YES ]
1 user found this review helpful

Hershey's ® Hot Fudge Pudding Cake

Reviewed: Jan. 1, 2008
This turned out perfectly for me. I wish I could say I tasted it! I made it for New Years Eve and a horde of teenage boys swooped down on it, scraping the bowl clean before we could get any. I served it with vanilla ice cream and whipped cream. The cake looks like it is alive when you take it out of the oven. It is breathing! It appears mostly set up but it has a "molten" chocolate cake quality to it. They not only scraped the pan clean, they scraped their plates clean.
Was this review helpful? [ YES ]
3 users found this review helpful

Mexican Shrimp Cocktail

Reviewed: Jan. 1, 2008
This is EXACTLY the recipe I was searching for. I had something similar at a restaurant and wanted to make it ever since. I used Clamato and cut the amount down to 1 cup but kept all other measurements the same. Don't skimp on the horseradish. I thought it might end up too spicy so I was conservative but ended up adding the full amount. It gives it a great taste and just the right amount of kick. I let it sit in the fridge for a couple of hours and then mixed in the avocado just before serving. I omitted the Tobasco but had the bottle out for people to add to their taste. It's really cute to serve these at a party in little plastic champagne glasses (the round type).
Was this review helpful? [ YES ]
2 users found this review helpful

Bandito Chicken Wings

Reviewed: Jan. 1, 2008
I thought this was such an odd list of ingredients but YUM this sauce is so good. I used 2 packages of Foster Farms party wings. For the taco sauce I used La Victoria Red Taco Sauce and Kraft Catalina dressing instead of French Dressing because it was what I had on hand. Since they are already fried in butter and oil I chose to only add 2 small pats of butter to the sauce instead of the large amount called for. I think it would have been fine without any butter at all but thought I'd add a bit to add some richness. I baked as directed and when I removed them from the oven I poured the remainder of the sauce over the wings instead of serving on the side. They were gobbled up.
Was this review helpful? [ YES ]
30 users found this review helpful

Asparagus Beef Roll-Ups

Reviewed: Jan. 1, 2008
This was great! I recommend using softened cream cheese in place of the whipping cream for a more substantial spread and doubling the amount of spread. I used 2 asparagus spears per roll. Be sure to roll very tightly and use some of the spread to seal edges before rolling in plastic wrap and refrigerating. I will definitely make these again with these mods.
Was this review helpful? [ YES ]
37 users found this review helpful

Savory Party Bread

Reviewed: Jan. 1, 2008
I chose to used sliced pepper jack cheese and used minced garlic and a little onion powder in the butter mixture in place of the green onions. Otherwise followed as directed. The end result was good although I would not serve this at a party because it's a little messy to pull the bread apart. There's no way to do it without everyone getting their hands all over it, unless you were to slice it all up before putting it out. I had to bake mine longer than stated for the cheese to melt and most of the good stuff does go to the bottom of the loaf.
Was this review helpful? [ YES ]
3 users found this review helpful

Butternut Squash Soup II

Reviewed: Dec. 29, 2007
This turned out okay for me although I felt I needed to add in quite a bit more seasoning to perk it up. Also, I pulled out some of the potato before blending to avoid having it dilute the squash too much. I opted to use a leek instead of the celery. It blended up to a very nice consistency but just tasted a bit bland so I added in some cinnamon, cloves and nutmeg to try to liven it up a bit. I also added in just a bit of half and half, about 1/4 cup, to richen it. UPDATE: I warmed some up the next day and it reheats REALLY WELL! You could easily make this a day ahead and serve for dinner the next night.
Was this review helpful? [ YES ]
3 users found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Dec. 29, 2007
I made this for Christmas Eve and it was very good. My recommendation is to cut down on the sugar if you don't want it too "desserty". Sweet potatoes are so sweet on their own they really don't need to much added sugar. I only used 1/4 cup in the potato mixture and it was plenty. I took the advice of another reviewer to baked the potatoes instead of boiling them. Once baked, you can just pull the skin right off. I added 1 tsp. vanilla, 1 tsp. cinnamon, 1/4 tsp. nutmeg and cloves. Evap milk works great. Easy and really good. Thanks!
Was this review helpful? [ YES ]
3 users found this review helpful

Frosted Brownies

Reviewed: Dec. 29, 2007
I was unsure how many stars to give this recipe because it's clear that the directions are wrong. If you read them carefully before beginning you will see this. It directs you to stir the eggs and vanilla directly into the melted chocolate. DO NOT DO THIS!!! It will just clump up and you will have to toss it. The directions have left out the step of mixing in the oil and sugar which should be mixed into the chocolate BEFORE adding the eggs. So here are my revised directions: Melt chocolate (I chose to melt mine in a cast iron pan on the stove). To the melted chocolate, add in the oil and sugar. Simmer and stir until sugar is dissolved. Remove from heat and cool slightly. Beat in slightly beaten eggs and vanilla. Stir in flour and salt. Then proceed as directed. I chose to omit the nuts in the brownie but sprinkled some finely chopped walnuts on top of the frosting. The end result was good but the recipe needs to be edited.
Was this review helpful? [ YES ]
32 users found this review helpful

Garlic Prime Rib

Reviewed: Dec. 29, 2007
I've done this with both a boneless and bone-in prime rib but both needed more cooking time than stated making dinner a little late but definitely worth waiting for. I made the full amount of marinade mixture for my 5.25 lb. roast. I cooked at 450 for 15 minutes to sear the outside, then lowered the temp to 325 for about 2 hrs. and 20 min. till it reached an internal temp of 140. I removed from the oven, covered it in foil and let sit for about 10 minutes. The slices on the outer edges were slightly pink and the slices towards the center were slightly more rare. Other reviewers mentioned taking the roast out at 125 or 130 which I think is too early. Cook time probably has to do with how cold the piece of meat is when it goes in the oven. I had mine on the counter for 1 hour but it was still quite chilly. I vow to get this in the oven earlier next time! I made a very simple au jus to serve with the meat by pouring off all but about 1-2 Tbsp. of fat from the roasting pan and placing over heat. I whisked in 3 cups beef broth and 1/4 cup red wine. You may need to strain through a colander to remove the blackened pieces of garlic. I also make a creamy horseradish by mixing sour cream with horseradish. We made prime rib french dip sandwiches with the leftovers. Spread the horseradish on the buns and serve with au jus. So good!
Was this review helpful? [ YES ]
60 users found this review helpful

Cheesecake Praline Squares

Reviewed: Dec. 17, 2007
I followed this recipe as directed with the exception of squeezing a bit of fresh lemon juice into the cream cheese mixture as I was having trouble zesting! These bars are SO tasty. It's a great dessert to bring to a big party since it can be cut into small squares giving you a large amount of servings. It's nice to be able to get a nice little taste of cheesecake without splurging on an entire piece. Definitely make the day ahead. These need to sit in the fridge overnight to be good and set up before slicing.
Was this review helpful? [ YES ]
7 users found this review helpful

Taco Seasoning I

Reviewed: Dec. 14, 2007
SO much better than packaged taco seasoning. I will reduce the salt a bit next time but that's what is so wonderful about making your own. You can modify to suit your taste. Fantastic!
Was this review helpful? [ YES ]
2 users found this review helpful

Baked Ziti III

Reviewed: Dec. 13, 2007
This was wonderful! I've made many baked zitis but thought this one had a great flavor. I seasoned my cooked ground beef with some garlic powder and italian seasoning. I think it's the provolone that makes this dish so tasty so definitely go with the sliced and don't skimp. I used shredded mozz because it's what I had on hand. I cut back on the sour cream using only about 1 cup of low fat. I only used about 1-1/2 jars of sauce (26 oz. each). This was plenty saucy for us. The end result was perfect. Thanks for this submission Susan.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by Valerie's Kitchen

Italian Pinwheel Rolls

Reviewed: Dec. 10, 2007
These were luscious. I increased the butter and sugar both to 1 Tbsp. but followed the measurements exactly otherwise. I used my bread machine and ended up with a beautiful, easy to work with dough. They went really well with the eggplant parm I served last night. Yum!
Was this review helpful? [ YES ]
10 users found this review helpful

Grandma's Gingersnap Cookies

Reviewed: Dec. 8, 2007
These are wonderful! I substituted butter for the shortening and the result was very good. Fantastic flavor and texture. Great addition to the Christmas cookie tray. I baked mine on parchment paper for super easy clean up.
Was this review helpful? [ YES ]
2 users found this review helpful

Roasted Lemon Herb Chicken

Reviewed: Dec. 7, 2007
I couldn't believe how tender this chicken was! I followed the recipe as written with a fantastic result. I had to tent some foil over the bird towards the end of the cooking time to avoid over-browining. I added some chicken stock to the bottom of the pan as it cooked and basted now and then. When done, I poured off most of the drippings (didn't want my gravy to be too lemony) and added additional chicken broth, a touch of dry sherry and thickened it with a bit of milk and cornstarch to make a wonderful gravy.
Was this review helpful? [ YES ]
15 users found this review helpful

Apple Pecan Cobbler

Reviewed: Dec. 3, 2007
I followed the recipe as written and it was GREAT! Everyone loved it. I used 3 apples and baked it in a round enameled cast iron pan which worked out perfectly. It was nice and brown and ready in 45 minutes (10 less than stated).
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 221-240 (of 501) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

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