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

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Valerie's Kitchen

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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

Grandmother's Buttermilk Cornbread

Reviewed: Dec. 10, 2008
This is the best tasting cornbread I have ever made. I'm sure it has a lot to do with the fact that it has an entire stick of butter and 2/3 cup sugar but what the heck, I don't make it that often so might as well splurge! Be sure to sort reviews by most helpful and follow the submitter's instructions for the prep. Mine was done in under 30 minutes so watch closely at the end of cooking time. So good!
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9 users found this review helpful

Asian Sugar Snap Pea Appetizer

Reviewed: Jan. 7, 2008
I love sugar snap peas and was so happy to come across this recipe. Usually we just have them with ranch dip at parties, etc. I wanted to serve this as a side dish veggie so here's what I did. I didn't have garlic flavored olive oil so I put the peas in a bowl, drizzled them with some EVOO and mixed in a couple tsp. of minced garlic. Then I transferred this to a rimmed baking sheet that I had coated with cooking spray. I baked them at 400 for about 10-12 minutes, just till slightly tender when pierced with a fork. I used 1/2 tsp. of both the sesame oil and brown sugar and omitted the chili oil (personal preference). They were great as a side dish for baked salmon. Thanks!
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25 users found this review helpful

Slow-Cooked Short Ribs

Reviewed: Oct. 20, 2008
As many other reviewers mentioned, I used apple cider vinegar and reduced to 1/2 cup, also reduced brown sugar to 1/4 cup and subbed bbq sauce for chili sauce. I didn't have time for the slow cooker so I placed the ribs in a heavy duty foil lined pan (didn't bother to brown them first) and poured sauce and chopped onions over. No need to heat sauce, just mixed together and poured over ribs. Covered pan with foil and baked at 325 for 3 hours. Then I removed the foil and poured some water mixed with cornstarch into the sauce to thicken a little. Fantastic served with mashed potatoes. Will definitely use this method again with any type of boneless ribs.
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5 users found this review helpful

Chocolate Yummies

Reviewed: Jan. 6, 2008
The kids loved these. Quick and easy!
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1 user found this review helpful
Photo by Valerie's Kitchen

Grands!® Monkey Bread

Reviewed: Jan. 27, 2013
All I've got to say is YUM! Actually, I have a little more to say. This is a fun and easy recipe to make with your kids. Little hands will have fun tossing the biscuit pieces in the sugar mixture and they will feel like accomplished bakers when they taste the finished product. You can change it up with different nuts, or other add-ins. It is a winner!
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1 user found this review helpful

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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3 users found this review helpful
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Swanson® Ultra Creamy Mashed Potatoes

Reviewed: Nov. 17, 2012
Cooking the potatoes in chicken broth added a depth of flavor you don't get in plain old mashed potatoes. I used reduced fat milk in place of the cream with a great result. These taste great all on their own without gravy. Loved them!
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2 users found this review helpful
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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
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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!
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10 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Jan. 18, 2008
Loved it! I made a few changes based on personal pref. I used only 1/2 lb. Italian sausage to try and cut a bit of fat. Used only 1 can of diced tomatoes and subbed a can of tomato sauce for the other. My kids prefer more sauce and less chunks of tomatoes. I used one can of kidney beans in place of one of the cans of chili beans to just add some texture and color. Omitted the celery, red bell pepper, chile peppers, bacon bits and tobasco (sorry we are wimps). Reduced the chili powder to 2 Tbsp. (holy cow 1/4 cup is A LOT!). With these changes everyone at my table loved it. I served it with shredded cheese, chopped green onion, chopped tomato, sour cream, and tortilla chips. I think the leftovers will make great nachos. Important note - with my mods it fit perfectly in my dutch oven which is what I always use to make chili. If you make it as written be sure to use a stock pot as directed or it will never fit. It will make a very large amount.
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2 users found this review helpful
Photo by Valerie's Kitchen

Garlic Bread Mama Rita's Way!

Reviewed: Sep. 22, 2007
Love this recipe. Perfect use for leftover sandwich rolls. You can sub minced garlic or garlic powder for the paste if you don't have it on hand.
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12 users found this review helpful
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Seven Layer Magic Cookie Bars

Reviewed: Jul. 30, 2012
These are classic and always so good! You can switch it up and use whatever baking chips you have on hand. This time I'm using milk chocolate and dark chocolate chips but it is excellent as written.
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3 users found this review helpful
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Lemon Blueberry Bread

Reviewed: Feb. 20, 2009
I had a tons of meyer lemons to use up so I searched up bunch of lemon recipes, this is one I decided to make. It turned out really nice, moist, and tasty. Meyer lemons are milder and sweeter than normal lemons so I went ahead and used the juice from one lemon instead of just 3 Tbsp. I also used powdered sugar for a little more substantial glaze. Very nice!
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2 users found this review helpful
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Avocado, Tomato and Mango Salsa

Reviewed: Feb. 2, 2009
This stuff is so good. I changed up the ratios just a bit and added 2 avocados and only 3 tomatoes since it's not tomato season right now. I mixed it all together and realized I forgot the olive oil but I tasted it and it was SO good I decided it didn't need it. It's super simple and really healthy. Make sure you make it just before you want to serve it cause it won't keep well at all. That doesn't matter though because it will be eaten very quickly.
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1 user found this review helpful
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Sweet Basil and Oregano Bruschetta Chicken

Reviewed: Jul. 3, 2012
My family thought that this was another winner from McCormick. I will keep these mixes on hand to throw in on busy days cause they are incredibly easy and my boys are always very happy with the result. You could really make it your own by adding additional veggies but it is delicious as is!
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7 users found this review helpful

Real Italian Calzones

Reviewed: Jun. 14, 2007
This is a fantastic dough recipe just by itself. However, this does not make enough for 8 servings. It makes 2 mid sized calzones. I did again and scaled to 12 servings for 2 large calzone. Worked beautifully in my bread machine on the dough cycle. For the filling I substituted seasoned baked chicken, mozzarella and parmesan,and added some pesto to this mixture. I've also done with pizza sauce but we prefered the pesto or no sauce at all. The addition of the ricotta to the filling is wonderful! Will definitely make often.
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3 users found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: Nov. 9, 2007
Fantastic!!! Definitely heed the warnings of others, chipotle chili pepper is HOT!!! Thankfully, I read the reviews before making this so I tasted just a tiny bit of the powder and WOW it is powerfully hot. I chose to use just under 3 Tbsp. of normal chili powder instead and added only about 1/2 tsp. of the chipotle powder, just for taste but not heat. It was wonderful! I did a pork tenderloin and 4 chops and it worked well on both. I baked mine at 325 for about 45 minutes instead of grilling.
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2 users found this review helpful

Curried Coconut Chicken

Reviewed: Jan. 3, 2012
Yum! This was a big hit with my kids. I added a bit of crushed red pepper since it really seemed like a dish that could use some heat - only about 1/2 teaspoon gives it a nice kick but I'm a wimp and I could totally handle it. Here's my tip for helping the mixture to cook down and thicken. Don't cover the pan while it is simmering AND simmer it longer. If you leave the lid off, it will cook down and thicken much better than if you leave the lid on. I will definitely make again!
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2 users found this review helpful

Apricot Chicken I

Reviewed: Jun. 13, 2007
This is a real easy, tasty recipe. I used just 1 packet of soup mix, 1 cup of Russian Dressing and the preserves. Turned out really good. Sprinkled my chicken with some garlic powder and pepper before pouring sauce over. Served with white rice and asparagus. I think next time I'll try in the slow cooker.
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4 users found this review helpful

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