Valerie's Kitchen Recipe Reviews (Pg. 6) - Allrecipes.com (18744468)

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Valerie's Kitchen

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Parmesan Roasted Corn on the Cob

Reviewed: Aug. 8, 2010
I didn't care for this because I could taste the mayonnaise and that just made it strange for me. I think it would be a lot better with butter or even oil but the mayo taste was odd.
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My Zippy Summer Shrimp

Reviewed: Aug. 6, 2010
This was SO good! I used 1 lb. of the large raw shrimp/tail on from Costco. Super easy to just pull off the tails and they are ready to go. If you are using 2 lbs. of shrimp, double the sauce. If you are using 1 lb. it's perfect as is. We are wimps so I just sprinkled in about a tsp. or so of the red pepper flakes and added lots of fresh basil at the end. The sauce was amazing. I want to try it with scallops too. My kids said it was like something you would have at a restaurant and it really is. Served with ravioli in pesto and asparagus. Delicious!
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Zippy Summer Shrimp

Reviewed: Aug. 6, 2010
This was SO good! I used 1 lb. of the large raw shrimp/tail on from Costco. Super easy to just pull off the tails and they are ready to go. If you are using 2 lbs. of shrimp, double the sauce. If you are using 1 lb. it's perfect as is. We are wimps so I just sprinkled in about a 1/4 tsp. or so of the red pepper flakes and added lots of fresh basil at the end. The sauce was amazing. I want to try it with scallops too. My kids said it was like something you would have at a restaurant and it really is. Served with ravioli with pesto and asparagus. Delicious!
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2 users found this review helpful

Sirloin Tips and Mushrooms

Reviewed: Jun. 16, 2010
I had a dish in mind and this was as close as I could come to finding a recipe for what I was after. I added 1/2 cup chopped red onion with the sirloin. I added 1 cup of beef broth and then also added 1 tsp. thyme. After cooking for about an hour I thickened by mixing in a little water that had about 1-1/2 tsp. cornstartch mixed into it. I prefer to thicken with cornstarch vs. flour beause it mixes in so smoothly. Definitely use fresh mushrooms. We served over mashed potatoes and the kids loved it. Good hearty meal.
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3 users found this review helpful

Sirloin Tips and Mushrooms

Reviewed: Jun. 16, 2010
I had a dish in mind and this was as close as I could come to finding a recipe for what I was after. I added 1/2 cup chopped red onion with the sirloin. I added 1 cup of beef broth and then also added 1 tsp. thyme. After cooking for about an hour I thickened by mixing in a little water that had about 1-1/2 tsp. cornstartch mixed into it. I prefer to thicken with cornstarch vs. flour beause it mixes in so smoothly. Definitely use fresh mushrooms. We served over mashed potatoes and the kids loved it. Good hearty meal.
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4 users found this review helpful

Chicken Cordon Bleu Burgers

Reviewed: May 18, 2010
I made a modification to this recipe so I'm mainly rating it based on the sauce because the sauce is genius! So simple but the result is delicious. You can sub light sour cream which gives you a far healthier alternative to mayo and mustard on sandwiches and it also makes a great dipping sauce. You'll have tons left over so you could halve it if you don't want to use it for other purposes. Many reviewers menntioned the chicken was a bit bland so I chose to bread my chicken breasts in Italian style panko bread crumbs and the result was fantastic. You can see my changes in my modified version of this recipe on my profile. I was inspired and now I think this will be a regular on the dinner recipe rotation.
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7 users found this review helpful

Tres Leches (Milk Cake)

Reviewed: May 17, 2010
This was interesting and pretty good. I decided to bake it on Cinco De Mayo. I have a tip for other impatient people, like myself. After the cake cools for about 15 minutes out of the oven, place it in the freezer for 20-30 minutes to cool it all the way before pouring the milk mixture over the top. Then you need to let it sit in the fridge till the cake soaks up the liquid. I served with cool whip and strawberries. It wasn't as popular in my house as most cakes are but it wasn't bad.
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Cinnamon Rolls II

Reviewed: Apr. 4, 2010
I halved the recipe and got 1 9 x 13 pan full plus about 4 or 5 extra which I put in another small pan. After step 1 I just put everything in my bread machine (flour and yeast last) and let it do all the work. After filling pans I refrigerated dough overnight then pulled out on Easter morning to let rise and popped them in the oven. I really liked the texture of the rolls although for me the cooking time was too long. I think at 375 15 minutes is enough so watch very carefully or they will be overcooked and won't be nice and soft. I think next time I will lower oven temp to 350 to avoid overcooking. Also, next time I won't halve the frosting because I had to mix up more since there wasn't quite enough for my batch. I believe this is a better recipe for rolls than the Clone of a Cinnabon roll recipe on here. That roll dough always comes out a bit tougher and the texture of the rolls isn't as nice. Great recipe. Thanks!
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Buttermilk Pound Cake II

Reviewed: Apr. 1, 2010
This was delicious! I scaled in half and baked in a loaf pan. Used fresh meyer lemon juice instead of extract. Sprinkled top with sugar before baking and it gave it a nice crunch. You will bake for much less time (50 min. or so) if scaling down. I would watch carefully even if making the whole recipe as 90 min. seems like a long baking time for this cake. Served with chopped mango and strawberrries and a dollop of whipped cream. This is a perfect Spring dessert. I plan to serve it after Easter dinner.
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Photo by Valerie's Kitchen

Shortbread Cookies II

Reviewed: Feb. 21, 2010
I halved the recipe, rolled the dough into logs, wrapped them in wax paper and refrigerated for about an hour. Then I sliced them and baked. After baking I dipped them halfway into ganache. Perfect shortbread cookies!
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3 users found this review helpful
Photo by Valerie's Kitchen

Golden Yam Brownies

Reviewed: Jan. 8, 2010
Brownie or cake, yam or sweet potato, you say potato I say potawto...who cares? These are so good! Super moist with a unique flavor. We loved them. I reduced the white sugar to 3/4 cup and only used 1 tsp. vanilla. I used my food processor to grate the sweet potato which is sort of a coarse grate but it was perfect. Just the right amount of icing. This is a good one for the holidays when you end up with an extra sweet potato in the pantry.
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Molasses Sugar Cookies

Reviewed: Dec. 19, 2009
I used 1 cup butter and 1/2 cup shortening. Great result. The flavor is really nice. Out of all the Christmas cookies I believe my family liked these most since they went so fast. I wish they had not flattened quite as much while baking but they had a nice chewy texture and were super flavorful. Nice coated with sprinkles for the holidays.
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2 users found this review helpful
Photo by Valerie's Kitchen

Aunt Carol's Apple Pie

Reviewed: Nov. 28, 2009
Excellent recipe for traditional apple pie. I added about 1/4 tsp. of nutmeg with the cinnamon. I added a bit less flour than called for and it was plenty - not runny at all. I got my apples at the farmers market and based on the recommendation of the apple guy found a fantastic pie apple called "Mutsu". I will definitely look for them again next time. They are big and meaty, not too sweet or too tart, just perfect and they bake up really well. I also threw in a couple Granny Smiths.
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5 users found this review helpful

Chocolate Chip Pumpkin Bread

Reviewed: Nov. 20, 2009
Fantastic! I started this and realized I didn't have enough nutmeg so I subbed the spices up a bit. I used 1 Tbsp. pumpkin pie spice, 2 tsp. cinnamon, and 1 tsp. nutmeg. I used loaf pans and got 1 large loaf and 2 smaller loaves. It is delicous! We had it while still a bit warm after dinner and everyone loved it.
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Tacos in Pasta Shells

Reviewed: Oct. 1, 2009
I used 2 lbs. ground beef and was glad I did. I used all of it. For this amount I added 1 8oz. block of light cream cheese and subbed homemade taco seasoning and lots of fresh ground pepper instead of just chili powder. The filling was yummy but a little on the rich side. I poured a little red enchilada sauce and some picante sauce on the bottom of the pan and then also drizzled a little over the top. Topped with chopped green onions. I baked covered with foil and at the end of baking time, removed the foil, topped with shredded jack and cheddar and sliced olives. The only reason I'm not giving this 5 stars is that it is a somewhat greasy dish. Even though I drained off all the grease from the meat there was a bit pooling at the bottom of the dish. The kids loved it though.
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Zucchini Brownies

Reviewed: Aug. 31, 2009
I was so intrigued by this recipe I just had to try it. While you really cannot tell there is zucchini in them, there is something a little different about the taste that makes them not quite like a typical brownie. They are however pretty darn good. All my kids are eating them but I don't think they will go as fast as a pan of traditional brownies. And, yes, a lot of moisture is released into the very dry mixture once the zucchini is mixed in and even more as it bakes. Interesting recipe!
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Honey Wheat Sandwich Rolls

Reviewed: Aug. 27, 2009
It is back to school time and I wanted to make these for lunchbox sandwiches. They are fantastic! I ended up with 14 but next time I will cut them bigger (5" or more inches0. They are just a little on the small side for sandwiches. So far I've used them for meatloaf and turkey sandwiches. So much more wholesome than store bought and so much tastier.
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Chocolate Eclair Cake

Reviewed: Aug. 16, 2009
Had to bring 2 desserts to a gathering so since this looked so quick and easy I gave it a try. Although it seemed to go over pretty well at the party, I didn't care for the taste of it. It basically tastes like pudding and graham crackers. I don't think I'd make it again. OK I'm here updating my review because since I wrote it, my 14 yr. old son told me that he absolutely loved this dessert and heard many others at the party talking about it. He wants me to make it again. Well, what do you know??? :)
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1 user found this review helpful
Photo by Valerie's Kitchen

Cuban Ropa Vieja

Reviewed: Aug. 14, 2009
This was really good. After the meat got nice and tender I removed it to a cutting board to slice/shred it up. I poured the cooking sauce into a bowl and placed the meat back into the crock pot mixing in enough of the sauce just to get moistened. I served the remaining sauce on the side for people to add as wanted. I served with rice, black beans, and traditional burrito toppings on flour tortillas. Great!
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3 users found this review helpful

Blueberry Lemon Bread

Reviewed: Aug. 9, 2009
Very very good! I followed the recipe just as written and the result was fantastic. I made a simple glaze by mixing some powdered sugar with milk and then squeezed the juice from 1/2 of the lemon that I zested into it. Poured this over the top after it sat out of oven for about 10 minutes. So fresh, not too sweet, perfect!
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5 users found this review helpful

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