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

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Valerie's Kitchen

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Chocolate Wave Zucchini Bread

Reviewed: Aug. 7, 2004
Everyone loved it, including the kids. I never thought they would eat zucchini bread!
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1 user found this review helpful

Grilled Zucchini and Squash

Reviewed: Aug. 7, 2004
Followed the recipe exactly but it turned out mushy and bland. Won't make again.
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6 users found this review helpful

Amish Meatloaf

Reviewed: Aug. 7, 2004
This is awesome meat loaf. I make it every couple of weeks now. I cut the topping amount in half. Really good!
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1 user found this review helpful

Ranch Burgers

Reviewed: Aug. 7, 2004
My husband thought these burgers were the best! Will make again.
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2 users found this review helpful

Blueberry Pie

Reviewed: Aug. 7, 2004
Perfect blueberry pie. I added more cornstarch (5 Tbsp.) for thickening and if you don't want it to run you've got to be sure it sits for good 2-3 hours or so after you take it out of the oven. I had to make another because the 1st was gone in 1 day.
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4 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Aug. 12, 2004
This chicken turns out really well. My only concern is the amount of butter. It was so tender though that I think next time I will try cutting the amount of butter in half to try and cut some of the fat. Everybody absolutely loved the flavor.
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1 user found this review helpful
Photo by Valerie's Kitchen

Blueberry Boy Bait

Reviewed: Aug. 12, 2004
I was looking for something to do with blueberries besides a crisp when I came across this recipe. I had everything on hand so I gave it a try. My 2 younger boys (9&11) think it's great. It would make an excellent brunch dish. Not overly sweet.
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1 user found this review helpful

Dill Wrapped Cream Cheese

Reviewed: Aug. 14, 2004
This is a great recipe. I recommend spreading a little horseradish over the cream cheese before sprinkling on the dill and then bake for about 20 minutes. The horseradish gives it a little kick.
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2 users found this review helpful

Maple Salmon

Reviewed: Aug. 22, 2004
This recipe is fantastic!!! I just cooked it for my husband, his father and my 4 boys and everybody loved it. I followed the advice to line a pan with heavy duty foil and baked for about 30 minutes and it was perfect. I even used regular old pancake syrup. I will definitely be making this again. I served it with a tomato/pinapple salsa and garlic mashed potatoes. So good.
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2 users found this review helpful

Day Before Mashed Potatoes

Reviewed: Aug. 22, 2004
Great way to make potatoes! The only changes I made was adding about 1 clove of minced garlic and then I sprinkled some shredded parmesan on them before baking. I used lowfat sour cream. They were very good and I will definitely be making this one again and again.
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3 users found this review helpful

Grilled Shrimp Scampi

Reviewed: Aug. 22, 2004
This turned out so good. I added about 2-3 tbsp. of softened butter to the marinade and a bit of paprika for color. I reserved a little of it in a separate container before adding the shrimp. Cover and refrigerate the reserved marinade and after grilling the shrimp, microwave the reserved marinade for a minute and drizzle over the grilled shrimp. Fantastic. Just like scampi.
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4 users found this review helpful
Photo by Valerie's Kitchen

Steak Tip Marinade

Reviewed: Aug. 22, 2004
Okay this was amazing. But garlic pepper? I don't have that on hand so I substituted about a tsp. of garlic powder. I used tri tip cut into small pieces and it turned out so flavorful. I will definitely make this one again. Thanks for this wonderful recipe. UPDATE: I've made this more times than I can count now. I even have the garlic pepper now but I think it is equally good with the substitutions. Love this recipe.
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3 users found this review helpful

Beef Burgundy II

Reviewed: Aug. 29, 2004
The only problem I have with this recipe is the name. It made me believe it would have a richer more interesting taste but it ended up tasting exactly like a typical beef stew. Many stew recipes are much simpler and yield a very similar result.
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18 users found this review helpful

Roasted Tomato Salsa I

Reviewed: Aug. 29, 2004
This was so easy and is so good! I broiled just tomatoes and onion and then added pre-diced garlic from a jar and jalapeno nacho rings (for a milder salsa) into the food processor while blending with the cilantro, lime, etc. I also added about a tsp. of sugar and it turned out really good!
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2 users found this review helpful

Kelsey's Favorite Stuffed Green Peppers

Reviewed: Sep. 4, 2004
I put the bell peppers into a 9x13 pan filled about half way with water in the microwave for about 5 minutes to soften them before filling. I didn't cut them in half, instead I cut off the tops and this amount of filling filled 7 peppers for me. I thought they'd be too dry so after filling, I seasoned up another 15 oz. can of tomato sauce with about a tsp. of brown sugar, some italian seasoning and more garlic powder and poured it over the top of the peppers before baking. Melted the cheese over the top for the last 5 minutes of cooking. Everyone liked it.
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3 users found this review helpful

O' Henry Bars

Reviewed: Sep. 5, 2004
Oh My!!!! My sister and I used to make these when we were kids and I absolutely loved them. I still have this old recipe and my kids love them too. The things I do differently - I add 2-3 tsp. of vanilla into the crust mixture before baking. You've got to let the crust cool a bit before you pour on the topping. When finished, I cut them into bars and refrigerate them. This reduces the stickiness and makes them cleaner to eat. They taste better cold too!
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10 users found this review helpful

Crispy Fried Chicken

Reviewed: Sep. 6, 2004
This is a great fried chicken recipe. Soaking the chicken in the buttermilk is a good tip. I added about 1/4 cup of Old Bay seasoning to the flour mixture to add some flavor. Old Bay has paprika in it so you can omit it and still get the color. I sprinkled the finished chicken with salt and little more Old Bay. I don't make fried foods very often but will always use this technique when I do splurge!
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8 users found this review helpful
Photo by Valerie's Kitchen

Make Ahead Manicotti

Reviewed: Sep. 7, 2004
Really good! I've made this many times now. I like to add some cooked chicken breast and definitely a little minced garlic. Use a gallon ziploc bag with the corner cut out as a disposable pastry bag to make it clean and easy to fill the shells. I always use part-skim mozzarella and the lower fat ricotta and get a very creamy, tasty result. Some reviewers complained of the pasta not being soft enough. If you make sure that you really cover it with enough sauce you won't have a problem. You will need 1 1/2 jars to do this. You've got to make it ahead and let it sit in the fridge. If you bake it right away the pasta will be tough. Great to have a recipe I can throw together in the morning, come home and put in the oven, go to watch my son play high school sports, come home and serve!
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4 users found this review helpful
Photo by Valerie's Kitchen

French Chocolate Cake

Reviewed: Sep. 18, 2004
I was concerned about the cake having only 1/4c flour so I doubled it and it turned out to be about the consistency of a brownie. Everyone loved the flavor and it was very pretty with the powdered sugar sprinkled over the top. I will make again. It would be very good with a raspberry sauce or drizzled with a chocolate syrup. Update: I've made this cake several times without adding more flour and it is wonderful as written! I do sometimes substitute bittersweet for some of the semi-sweet to give it a richer chocolate taste. Fantastic!
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20 users found this review helpful

Creamy Avocado-Ranch Dip

Reviewed: Sep. 18, 2004
I didn't care for this one. Plain guacamole is much better. I put it out as an appetizer and it wasn't a hit.
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1 user found this review helpful

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