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

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Valerie's Kitchen

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Supreme Scalloped Potatoes

Reviewed: Dec. 27, 2008
I chose to slice up my potatoes instead of shredding. This was a really good buffet dish for Christmas Eve. It was very well received. My only comment is that mine was under seasoned and needed additional salt and pepper. Next time I would add more before cooking or maybe some seasoning salt. This can be a do ahead dish to save you time at your party. I prepared up to the point of baking, covered with foil, and placed in the fridge till my guests arrived. Just be sure to add some cooking time since the mixture will be cold.
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Instant Pistachio Salad

Reviewed: Sep. 17, 2006
My step Mom has a similar recipe in which she adds about 3/4 cup of the juice from the canned pineapple to the dry pudding mix and mix well, then add other ingredients. It's also good with some mandarin oranges mixed in.
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Val's Mexican Casserole

Reviewed: Mar. 4, 2009
Everyone including Jake liked it.
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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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Prosciutto Wrapped Asparagus

Reviewed: Aug. 20, 2005
I have a couple of comments on this recipe. I recommend using black forest ham or any other type of deli sliced ham instead of prosciutto. It stands up to the cream cheese much better and goes very nicely with the asparagus. I've made this before as a cold appetizer and it's great that way too. To do this, boil the asparagus for 1-2 minutes (depending on thickness) just until slightly softened. Immediately immerse in ice water. Drain and blot dry. Assemble as directed and refrigerate. You should boil the asparagus even for the cooked version or it will be crunchy. I found that if you boil the asparagus you should reduce the oven time to 7-8 minutes or the ham begins to get too crispy. Really good either way.
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Photo by Valerie's Kitchen

Herb Roasted Pork

Reviewed: Mar. 4, 2007
Wow!!! This takes the place of my former favorite pork tenderloin recipe "Maple-Garlic Marinated Pork Tenderloin". I used balsamic vinegar but this is the only substitution I made for the glaze and I'm glad. I also used 2 pork tenderloins (2.5 lbs. total) instead of a pork loin roast which significantly reduces the cooking time. The glaze is absolutely delicious. I cooked it in 9 x 13 pan lined with heavy duty foil. At the end of the cooking time I poured the remainder of the glaze over the meat. Once it was sliced, I returned it to the cooking pan with the glaze to serve. I will make this one again and again. UPDATE: I've made this MANY times and have found that the amount of sugar can be reduced to just a little over 1/4 cup and it is still wonderful.
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25 users found this review helpful
Photo by Valerie's Kitchen

Blueberry Cream Muffins

Reviewed: Feb. 27, 2006
I made these for the first time using frozen blueberries. They were fantastic! I thawed the berries and rinsed them in a colander, draining as much as possible. I used lowfat sour cream and followed the directions as written. They have a great texture and flavor. Thanks!
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Photo by Valerie's Kitchen

Herbes de Provence Roasted Chicken and Potatoes

Reviewed: Jul. 3, 2012
I've made this twice now and I realized why it's so appealing to me. It reminds me of something my Mom would have made for our family when I was younger. It's a rustic, old school, comforting meal. A wholesome, wonderful family dinner!
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Pizza Crust for the Bread Machine II

Reviewed: Sep. 23, 2006
This is a good recipe. It does take a while to shape the dough. For me I find it easiest to use a rolling pin but the dough does fight it a bit. I doubled the recipe and got enough dough for 2 cookie sheets. I didn't bother prebaking mine since we prefer a softer texture to the crust. I topped with pizza sauce, italian sausage browned with garlic, mushrooms, bell peppers, and mozzarella cheese. I sprinkled some parmesan and a bit of Italian seasoning over the top and baked at 450 for about 10 minutes. Good stuff!
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Baked Teriyaki Chicken

Reviewed: Mar. 2, 2006
This is a really good one!!! Definitely double the sauce. Here is what I did differently. Used lite soy sauce to cut the salt, increased the garlic, used 1 tsp. minced fresh ginger. A lot of reviewers said to half the amount of sugar but I tasted it and felt I needed to add more but not the whole amount. Since I doubled the sauce, I used 1/2 c. brown sugar and 1/4 c. white sugar. I lined my pan with heavy duty foil then poured most of the thickened sauce over bone-in thighs (skin removed) and some boneless breasts but reserved a little. Cooked, covered with foil for 30 minutes, removed foil, poured remainder of sauce over and bake another 20-30 minutes. Wow. Really good! Update: I made this again using slices of tri tip and it was great. Fantastic with salmon. I had a large fillet and basically baked it the same way but reduced the oven temp. to 375 and baked for a little less time till fish was flakey.
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No-Mayonnaise Ranch Dressing

Reviewed: Jun. 22, 2008
I love this! It works well as a salad dressing or dip for veggies. I used it as a dressing for potato salad and it was delicious. When I first tasted it I thought something was missing something. I added 1/2 tsp. of sugar and thought it was perfect. Thanks!
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Easy Chicken Satay

Reviewed: May 31, 2011
This is award winnning!!! I made these along with some flank steak skewers in a teriyaki marinade but these went faster than the beef. The peanut sauce is addicting! Served with Asian Chicken Salad from this site and chow mein. Don't forget to soak your wooden skewers in water before using to avoid burning on the grill.
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Beer Cheese Dip II

Reviewed: Apr. 27, 2008
I didn't want such a large amount so I cut in half and served in a bowl. I recommend using 1/2 cheddar and 1/2 pepper jack. The pepper jack adds a really nice bite without being too spicy. Lowfat cream cheese does not hurt the flavor at all. I would also double the amount of garlic powder called for. I added some chopped olives for a little color and it was a nice addition. Served with tortilla chips. I heard someone at our party say that it was "addicting" and the bowl was empty very quickly.
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Photo by Valerie's Kitchen

Chocolate Covered Cherry Cookies II

Reviewed: Feb. 11, 2008
This is one amazing tasting cookie!!! I recommend doubling the cookie ingredients so you can make use of all the frosting this recipe makes. Even then I had some frosting left. Just make sure you get a larger jar of cherries because the 10 oz. size only has enough for about 20 cookies. Keep the cherry juice on hand. I had to add quite a bit more to keep the frosting a good spreading consistency throughout the process. I made them for Valentine's Day and not only are they very festive looking, they taste amazing! They did not last long in my house.
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Baked Coconut Shrimp

Reviewed: Apr. 7, 2011
Fantastic! My son chose this recipe to do a cooking demonstration in his Advanced Foods class. They turned out super tasty. So much cleaner and easier than the fried version, not to mention far more healthy. They brown up so nicely that you won't miss the oil. We sprayed the cookie sheet but also the tops of the breaded shrimps so they wouldn't stck after flipping. We found they cooked more quickly so watch them close so they don't burn. He made an orange dipping sauce that compliments them perfectly. Mix together 1/2 cup orange marmalade, 1/4 cup Dijon mustard, 1/4 cup honey, and 4 drops tobasco.
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Oatmeal Pancakes II

Reviewed: Jan. 21, 2008
A+++++ I just made these for breakfast for dinner and my family devoured them. I followed the recipe exactly as written except mixed it up in my blender which made it very easy to pour out onto the hot griddle. The recipe states it will serve 4.....not in my house! I doubled the recipe and ended up with 14 pancakes. I will make often. Very good served with a blueberry compote.
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Photo by Valerie's Kitchen

Cranberry Chutney I

Reviewed: Jan. 8, 2008
I made this in addition to the Blue Cranberry Sauce (also on this site) for Thanksgiving this year. It was really good. As per other reviewers I reduced the amount of vinegar to 2 Tbsp. (plenty). I also chose to omit the raisins and instead added 1/4 c. diced dried apricots. Just before serving I mixed in some chopped walnuts. It was wonderful!
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Baked Ziti III

Reviewed: Dec. 13, 2007
This was wonderful! I've made many baked zitis but thought this one had a great flavor. I seasoned my cooked ground beef with some garlic powder and italian seasoning. I think it's the provolone that makes this dish so tasty so definitely go with the sliced and don't skimp. I used shredded mozz because it's what I had on hand. I cut back on the sour cream using only about 1 cup of low fat. I only used about 1-1/2 jars of sauce (26 oz. each). This was plenty saucy for us. The end result was perfect. Thanks for this submission Susan.
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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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