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

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Valerie's Kitchen

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Cinnamon Swirl Bread

Reviewed: Apr. 1, 2008
I would have rated this 5 stars except as written, the dough is much too dry. Luckily I checked on it while it was on the dough cylce in my bread machine because it was obvious I had to toss in another tablespoon of water. Even with that, the finished product was not moist enough. Next time I will definitely increase the amount of liquid by 2 or 3 tablespoons. I also increased the amount of sugar/cinnamon (almost doubled) for the filling. While it was still a little warm I poured the glaze over, sliced it, and served. It was good right away but didn't keep well because it dried out too much.
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14 users found this review helpful

Southern Moon Pies

Reviewed: Mar. 31, 2008
These baked up really well and the kids loved them.
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1 user found this review helpful
Photo by Valerie's Kitchen

Mexican Rice II

Reviewed: Mar. 31, 2008
Finally I've found the recipe for basic, restaurant style Mexican rice. The key to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not nearly as good as it was when I did it a second time using Taco Seasoning I (from this site). I just sprinkled in what looked like enough, about 1-1/2 tsp. This mixture includes cumin and many other spices which are perfect for this recipe. I also cooked my onion in the oil BEFORE adding the rice to get it nice and soft. Other than that, I followed exactly as written and it was perfect!
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1771 users found this review helpful

Fajita Marinade I

Reviewed: Mar. 31, 2008
I used this on tri tip which I then grilled, sliced thinly and served with spanish rice, sauteed bell peppers/onions, and other assorted toppings on flour tortillas. Very flavorful and great on steak.
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1 user found this review helpful

Ray's Chicken

Reviewed: Mar. 22, 2008
The only change I made to this was to sub olive oil for the vegetable oil. The result was a wonderfully flavorful, sweet grilled chicken. The brown sugar does add sweetness so if that is not what you are looking for I would cut that down the amount a bit. We loved it and I'm sure I'll use this recipe many times over the summer.
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2 users found this review helpful

Dried Cherry Cake

Reviewed: Mar. 20, 2008
What a wonderful cake! Since my son snitched the vanilla yogurt that I had bought for this recipe I had to sub lowfat sour cream and 1 tsp vanilla. It worked perfectly. I also chose to just throw in both eggs instead of wasting an egg yolk. This is a very luscious, wonderful coffee cake. You could sub other dried fruits and I think it would be very good with slivered almonds. Lots of possiblities but perfect as is. Thanks!
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10 users found this review helpful

Hash Brown Ham Quiche

Reviewed: Mar. 17, 2008
We had breakfast for dinner tonight and this was a big hit. I used a larger cast iron pan so I ended up doubling most of the ingredients except the hash browns, 4 cups was plenty to cover the bottom of my pan. I used 6 eggs and about 3/4 cup milk. For the ham, I chopped up about 6 slices of Canadian bacon I had on hand. For the boys sake I omitted the mushrooms but I think they'd be very good in this dish. I also added some chopped chives and abour 1/4 shredded TJ's Italian blend cheese. You could really change this up with different veggies and cheeses. I think asparagus or broccoli florets would be great. I had to cook just a bit longer, maybe 35 minutes total. Yummy!
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18 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Mar. 17, 2008
This is a very well written recipe. For tips on how to end up with a beautiful result sort the reviews by most helpful and read the comments by reviewer Chung_Brenda. You will end up with a perfect cheesecake if you follow these tips. I had to add a little more butter (3 Tbsp.) to the graham crackers to moisten them enough. One note, check on the water bath throughout the cooking time. Mine all cooked off and I had to add more. I don't think the cheesecake needs to stay in the oven after baking for more than 2 hours. At that point it can be refrigerated. The result was both beautiful and great tasting! I served with fresh strawberries but the possibilities are endless. Thanks for this one!
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5 users found this review helpful

Sauteed Apples

Reviewed: Mar. 17, 2008
My kids went crazy for this. I used Macintosh apples and I served it as a side dish so I chose to cut down on the brown sugar a bit and also added an extra bit of cinnamon sprinkled over the top for a really pretty presentation. I was prepared to use the leftovers to make a crisp but there was none leftover!
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3 users found this review helpful

French Bread

Reviewed: Mar. 15, 2008
This is delicious! The directions on this recipe are very good. I needed to add the extra 2 Tbsp. of water to the bread machine so I'm so glad that was mentioned. The only thing I would add is to spray the sides of the oven with water about 4 or 5 times right after you place the baking sheet in. This will crisp up the crust nicely. I'm going to make this again this week to use for french bread pizza. Great recipe!
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110 users found this review helpful

Black Bottom Cupcakes I

Reviewed: Mar. 10, 2008
These were a big hit in my house. I used regular chocolate chips because it is all I had on hand and it worked fine for me. The recipe did not state to refrigerate them but since they have a cream cheese center I felt it was best. They are good cold but can be warmed for a few seconds in the microwave for that just baked taste. The kids love them! The recipe yielded only 16 cupcakes so scale up if you need 24.
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3 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Mar. 10, 2008
I scaled this in half to serve just 4 of us and wow, it is really good. The dressing is fantastic. You can blend it up ahead of time and keep in the fridge till you are ready to throw the salad together. The flavors in the salad go so well together and you could really sub anything you like. Next time I will use spinach and maybe sub gorgonzola for the swiss. Thanks for this one! I will make often.
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4 users found this review helpful

Neat Sloppy Joes

Reviewed: Mar. 7, 2008
Great recipe for Sloppy Joes. I reduced the amount of celery to about 1/2 cup, used white wine vinegar, and added lots of fresh ground pepper. I also added about 1/4 cup of bbq sauce but I think it would taste fine without it too.
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2 users found this review helpful

Cranberry Bars

Reviewed: Feb. 28, 2008
These were well liked in my house but personally I felt they were a little dry. The recipe calls for 2 cups of cranberries but one bag has about 2-1/2 cups. Next time I would just use the whole bag since I felt the filling was a bit thin anyway. I would adjust the filling ingredients up a bit to compensate. I would also like to try adding in some frozen blueberries. I only used about 1 tsp. orange rind and it was plenty. I think the orange flavor would be overpowering with a full tablespoon. It was good served with a scoop of vanilla ice cream on the side.
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12 users found this review helpful

Tex-Mex Turkey Soup

Reviewed: Feb. 25, 2008
This turned out okay although there was a lot leftover so I don't think it was a huge hit with the family. I subbed chicken which was good in this dish. I used a 14-1/2 oz. can of diced tomotoes and think the larger can would be far too much. Pretty much followed as written otherwise. I think it was very "tomatoey" which may have been why the kids didn't go for seconds. Topping it with cheese and sour cream do help tone that down a bit.
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14 users found this review helpful
Photo by Valerie's Kitchen

Sticky Buns I

Reviewed: Feb. 24, 2008
One packet of yeast contains 2-1/4 tsp. This recipe calls for 2-1/2 tsp. I just used one packet and it worked out fine. I used my Kitchenaid stand mixer instead of kneading by hand. I was concerned on the first rise because it didn't really rise much but I went ahead and rolled the dough out and it was beautiful! After slicing and placing in the pans they rose really well and were practically popping out of the pan. I almost rated 4 stars because there is NOT enough sticky stuff in the bottom of the pan to properly coat the rolls so you really need to increase by 1-1/2 or 2 times the butter/sugar mix. I'd be concerned it would bubble over if you doubled it though so you might want to put foil under the pans while baking. Next time I will also increase the sugar/cinnamon in the center. I'm still rating 5 stars because the dough is just so wonderful. I think the buttermilk makes them so silky. I will definitely make again with changes.
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46 users found this review helpful

Almond-Topped Fish

Reviewed: Feb. 18, 2008
I used Dover Sole for this but I think it would be best with a meatier fish since sole is a bit delicate. It was, however, very tasty and quite easy to prepare.
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4 users found this review helpful
Photo by Valerie's Kitchen

Chocolate Cupcakes

Reviewed: Feb. 17, 2008
These turned out so good! I had some buttermilk to use up so I subbed that for the regular milk. I recommend it if you've got some on hand. I frosted with a rich semisweet/bittersweet chocolate frosting.
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120 users found this review helpful

Artichoke Chicken

Reviewed: Feb. 16, 2008
I used the marinated artichoke hearts as suggested by other reviewers. I also used a combo of light sour cream and mayo to cut some fat. The end result was fantastic! Everyone loved it and the leftovers were scrumptious. Thanks!
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2 users found this review helpful

Crockpot Chicken, Black Beans, and Corn

Reviewed: Feb. 16, 2008
I subbed 2 cups chicken broth for the salsa and added 2 Tbsp. homemade taco seasoning. Used frozen corn. FANTASTIC. Next time try using a little salsa and about 1 cup chicken broth. I only used 1/2 block neufachtel. Served on soft taco sized flour tortillas.
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0 users found this review helpful

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