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

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Valerie's Kitchen

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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
Photo by Valerie's Kitchen

HERDEZ® Chipotle Flank Steak

Reviewed: Jul. 22, 2013
Fantastic! Since I had used the entire jar of Herdez sauce to make the marinade, I opted to reserve about 1/2 cup of the marinade before pouring it over the meat so I could baste it as it cooked. I used a good sized flank steak from Costco and after cooking, sliced it thinly. We made Chipotle style bowls with cilantro lime rice, black beans,corn salsa, avocado, and cheese. Great recipe!
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4 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Mar. 10, 2008
I scaled this in half to serve just 4 of us and wow, it is really good. The dressing is fantastic. You can blend it up ahead of time and keep in the fridge till you are ready to throw the salad together. The flavors in the salad go so well together and you could really sub anything you like. Next time I will use spinach and maybe sub gorgonzola for the swiss. Thanks for this one! I will make often.
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4 users found this review helpful
Photo by Valerie's Kitchen

Creamy Parmesan and Sun-Dried Tomato Chicken Penne

Reviewed: Jul. 3, 2012
I've tried most of the new McCormick Gourmet Recipe Mixes and this one is at the top of my list. Everyone loved it. Leftovers reheated really well. So quick and easy to prepare!
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8 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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2 users found this review helpful

Black Bottom Cupcakes I

Reviewed: Mar. 10, 2008
These were a big hit in my house. I used regular chocolate chips because it is all I had on hand and it worked fine for me. The recipe did not state to refrigerate them but since they have a cream cheese center I felt it was best. They are good cold but can be warmed for a few seconds in the microwave for that just baked taste. The kids love them! The recipe yielded only 16 cupcakes so scale up if you need 24.
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3 users found this review helpful
Photo by Valerie's Kitchen

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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12 users found this review helpful

Garlic Green Beans

Reviewed: Jan. 9, 2006
I used the fresh green beans that come in the package in the produce section. Poked a few holes in the bag and microwaved for 2 minutes to soften just a bit before cooking them in the butter/oil. They were REALLY good. I will cut the oil down to 1 tbsp. next time.
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3 users found this review helpful
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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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6 users found this review helpful

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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440 users found this review helpful

Ray's Chicken

Reviewed: Mar. 22, 2008
The only change I made to this was to sub olive oil for the vegetable oil. The result was a wonderfully flavorful, sweet grilled chicken. The brown sugar does add sweetness so if that is not what you are looking for I would cut that down the amount a bit. We loved it and I'm sure I'll use this recipe many times over the summer.
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2 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: May 14, 2005
I also put some sprigs of fresh rosemary inside the chicken with the cut up onion. If you want gravy you will need to poured some chicken broth in the pan while cooking. I've done both with and without and the result is extremely tender and flavorful! Be sure to lift the skin and spread some of the spice mixture underneath.
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Chili Cheese Dip

Reviewed: Feb. 17, 2007
Yum! Loved this for super bowl. Kids loved it too. Good reheated the next day.
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Mexican Rice II

Reviewed: Mar. 31, 2008
Finally I've found the recipe for basic, restaurant style Mexican rice. The key to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not nearly as good as it was when I did it a second time using Taco Seasoning I (from this site). I just sprinkled in what looked like enough, about 1-1/2 tsp. This mixture includes cumin and many other spices which are perfect for this recipe. I also cooked my onion in the oil BEFORE adding the rice to get it nice and soft. Other than that, I followed exactly as written and it was perfect!
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1735 users found this review helpful

Shredded Beef Enchiladas

Reviewed: Oct. 11, 2004
Fantastic!!! I have made many enchiladas and this is the best. This is my new enchilada recipe. Thanks Christy! Only things I did differently were to use flour tortillas instead of corn. I topped with enchilada sauce, cooked and then add shredded cheese during last 10 minutes of cooking.
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Caramel Bars

Reviewed: Aug. 13, 2011
I had my 10 year old open all the caramels while he was watching t.v. so that was no sweat for me. The result is fantastic. I gave one to my 18 year old who is somewhat picky on desserts and he said "this is the best thing in the world". That has to be worthy of 5 stars! They were gone by the following day. Update: I had to come back on and update this review. I've made these many times now and even packaged them up and mailed them to my son in college. They were still moist and fresh when he received them 2 days later. Great!
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1 user found this review helpful
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Easy Tasty Dates

Reviewed: Jul. 17, 2011
These are delicious! Super easy to assemble and great finger food for parties. I used thick cut bacon so I cut the slices in thirds and it was perfect. Definitely make as directed to get desired result. Don't skip balsamic reduction or bacon. These are both big elements of the recipe and these flavors blend in an amazing way. Leave one out and you'll get something completely different. I recommend moving dates to a paper towel after cooking to blot briefly before plating and drizzling with balsamic.
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7 users found this review helpful

Omelet Biscuit Cups

Reviewed: May 3, 2011
This went over really well with my boys. I omitted the mushrooms for their sake but you could really put in anything you normally like in an omelet. My only comment is that they were quite "bready" so I think next time I'll try cutting each biscuit in half and then stretch the dough to fit in each muffin cup to get a better egg to muffin ratio. They loved as is though.
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5 users found this review helpful

Grilled Tri-Tip with Oregon Herb Rub

Reviewed: Apr. 7, 2008
I used this on a tri tip roast but the weather wasn't so great so instead of grilling, I seared in olive oil and then roasted at 325 in the oven till done (about 1hr.15min.). I reserved a bit of the seasoning to sprinkle on to the roast after searing. It was really good. I will use again in the summer when we are grilling more.
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97 users found this review helpful

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