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

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Valerie's Kitchen

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Lemon Bread

Reviewed: Jan. 27, 2011
For good lemon flavor you've to add more lemon juice. I used the juice from an entire lemon. For the glaze I used 1 cup powdered sugar, 1 Tbsp. half and half, and the juice of another whole lemon. When the bread comes out of the oven let it cool a bit and then remove it from the pan and place on a plate. Poke all over with a toothpick and pour the glaze over. I like to let the bread cool just a bit so that the glaze doesn't all slide off onto the plate. It's good to glaze while still slightly warm but not piping hot out of the oven. Very good!!!
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Sourdough Starter

Reviewed: Mar. 24, 2007
I let mine sit out for 4 days before transferring it to a mason jar and storing in the fridge. WARNING: Don't put an air tight lid on. If you are using a mason jar, just lightly close the lid allowing some air in. Otherwise you may have a problem! The starter is fermenting and has a tendency to "grow". Make sure there is some room at the top of the jar for this.
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336 users found this review helpful
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Serendipity Bread

Reviewed: Feb. 25, 2012
I LOVE this recipe and the grilling method. My mind is swirling with all the possibilities for variations. I did mine in my KitchenAid but love that it works well in the bread machine. Will do that way next time. I used my stovetop grill since I didn't want to fire up the BBQ in February. Followed as directed otherwise but added a little fresh basil. Really, really good!
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Raspberry Almond Coffeecake

Reviewed: Aug. 22, 2010
I used a mixture of raspberries, blueberries, and blackberries that I had on hand. I felt there was not enough batter so I doubled the recipe and used a deep dish pie plate. I baked it on a cookie sheet but only a small amount dripped over the edge. I also subbed half the sour cream for buttermilk. Had to use about 3/4 cup buttermilk to get the right consistency. I used slivered almonds instead of sliced. Followed as written otherwise. The end result is beautiful and very tasty.
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Raspberry Almond Kiss Cookies

Reviewed: Mar. 20, 2007
These were wonderful. I found Hershey's dark chocolate kisses and used those. The flavors of almond, dark chocolate and raspberry went so well together. These did not last long in my house.
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16 users found this review helpful
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Eggnog Thumbprints

Reviewed: Dec. 2, 2011
Wow! I just tried one of these and they are amazing! I used a full teaspoon of vanilla but followed as directed otherwise. Used the end of a wooden spoon to make indentation and baked on parchment paper. The icing is lip smacking good! I used Captain Morgan which is a spiced rum and I think it worked very well here. Very festive.
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Beef, Burgundy Style

Reviewed: Feb. 26, 2007
What a great recipe. So much better than others I've tried that just seemed too much like stew. I have a great tip for the herb bouquet that I learned from Tyler Florence on Food Network. Instead of using cheesecloth to wrap the herbs, take a slice of uncooked bacon and wrap it around a bundle of rosemary and another piece to wrap around some sprigs of thyme. Cook these in your pan as the first step until you render out some of the bacon fat and the bacon is nicely browned. Remove the bacon/herb bundles and proceed as directed. You then can add the bundles back when directed in the recipe to simmer in the sauce. Since the recipe calls for using bacon drippings this really works well. I opted to chop my fresh parsley and add it at the end with the mushrooms. I used good quality beef base to make my broth and as a substitute for the demi glace. I doubled the sauce ingredients as recommended by other reviewers which is definitely the way to go. Just make sure you have a good amount of meat so the ratio is correct. Served with mashed potatoes (to soak up all that gravy) and peas and carrots.
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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
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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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White Chocolate Macadamia Cranberry Dreams

Reviewed: Dec. 18, 2010
Delicious! I used parchment paper lined cookie sheets and chilled my dough for about an hour before rolling into small balls. Perfect for your Christmas cookie tray. I think the macadamia nuts really work well in this recipe but they are quite pricey. You could try subbing cashews or walnuts and I think either would work well.
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Savory Chicken and Stuffing Bake

Reviewed: Nov. 16, 2011
This is such an old classic and great way to use up leftover stuffing! You just can't go wrong with it. Easy and tasty. You may need to cook longer depending on the thickness of your chicken breasts. I always cut mine in half to make for nicer serving sizes. Had to cook about 45-50 minutes total.
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Uncle White's Bread Machine Rolls

Reviewed: Mar. 22, 2009
Yum SO good! I ended up adding a bit more buttermilk than called for (about 1-1/4 cup) because it appeared to be a little dry after my bread machine got it all mixed up. Also, next time I will just go ahead and add the oil with the rest of the wet ingredients into my machine before beginning the dough cycle. I don't see any point to adding it later. Instead of using a whole stick of butter I just melted about 2 Tbsp. and brushed it on with a pastry brush during and also after baking. Instead of rolls I chose to make the dough into a loaf by rolling it into a rectangle and rolling it up from the long side, tucking ends under. The result was beautiful! Sliced beautifully, smelled wonderful and tasted even better. I will definitely use for rolls next time I need them. Thanks so much!
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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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BBQ Glazed Homemade Meatballs

Reviewed: Apr. 1, 2009
Yum! These are so easy and really good. I didn't want a ton of grease in the finished product so I cooked the meatballs without the sauce for about 30 minutes or till most of the grease had cooked out and then pulled it out of the oven and drained off the grease. At this point I poured the sauce over and continued cooking another 20-30 minutes or till cooked through. Some important notes about the sauce. I reduced the amount of brown sugar to 2 Tbsp. and it was plenty sweet. A little liquid smoke goes a long way so be careful with how much you use. I wouldn't use more than 1/2 tsp. at the most for this amount of sauce. It's good with a little worcestershire (about 1 tsp.) added in. Served with mashed potatoes. I will make this again for sure.
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Garlic Potatoes Gratin

Reviewed: Feb. 15, 2009
I used this recipe for method and used the ingredients I had on hand. I had yukon gold potatoes and I used a mixture of cheddar and jack. I think it works well with any time of milk or cream you have on hand as well. I followed the recipe as written other than my substitutions and it was great. A nice change from typical au gratin potatoes. Good for a special occassion meal. I served this with flank steak and roasted asparagus for Valentine's Day dinner.
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Chocolate Pretzels

Reviewed: Dec. 18, 2006
I was inspired by the photo and used Hershey's Hugs. What a beautiful result! My only other tip is to make sure you place the candy with the M&M print down so it looks prettier. My kids LOVED these. I have to make another batch because they were gone the same day. This one is definitely a keeper. It's a really easy and beautiful addition to a holiday cookie tray. Try it!!!
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Bread Machine Challah II

Reviewed: Feb. 28, 2009
I've never braided a bread dough but was inspired by this recipe to try it out and it worked great! I was thrilled with the end result. Not only is it beautiful, it was fun to make and the flavor and texture are fantastic. It slices up beautifully. I'm glad it made two loaves since I'm hoping to try making french toast out of any that is left tomorrow. Many reviewers mentioned the dough being too sticky so I added about 1/4 cup additional flour. I think it would have been fine without it though. You just need to flour your board while you are working it into ropes. You don't want it to be too dry. I'll make this again for sure.
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Apple Butter Pork Loin

Reviewed: Dec. 18, 2006
There is an obvious error in this recipe that has been noted by many other reviewers that has to be mentioned. You would not cook a pork tenderloin for 3 hours as stated. They need about 20-30 minutes per pound. If you take this into consideration, this recipe is really good. I followed the recipe as directed except I only baked it for about 1/2 hour, then poured off about 1/2 of the apple juice and then covered the meat with the apple butter mixture and baked about another 45 minutes to an hour at the most. After it was done, I sliced the meat, plated it and drizzled just a bit of the cooking sauce over it. The meat picks up so much of the flavor. Everyone just loved it. I served it with Cheesy Mashed Potatoes and acorn squash.
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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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