VRCOOK Recipe Reviews (Pg. 1) - Allrecipes.com (100488)

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VRCOOK

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Apple Pear Sauce

Reviewed: Oct. 25, 2013
My house smelled absolutely amazing as this sauce simmered on the stove.So easy and economical when apples and pears are in season!
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Asian Lettuce Wraps

Reviewed: Jul. 22, 2013
I really liked this recipe. It had a unique flavour and was easy to make - my kids really liked it too! I didn't have water chestnuts on hand so I used celery instead to give it a nice crunch. Even better reheated as a leftover after the flavours mingled together. Thanks for this great recipe!
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1 user found this review helpful

Stir-Fried Vegetables with Chicken or Pork

Reviewed: Jun. 11, 2013
I really liked this recipe as it's very versatile and I just threw in whatever stir fry veggies I had. I used chicken broth as opposed to bouillon cubes and omitted the salt as others suggested and didn't find it too salty. To me it tasted very much like black bean chicken I would take out but with less fat and salt. Thanks! This will be repeated as long as I have black bean sauce in my house! The whole family loved it!
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1 user found this review helpful

Curried Cauliflower

Reviewed: May 18, 2013
Really, really yummy! I actually added cooked diced chicken breast and served it as the main course. Very easy to make.
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2 users found this review helpful

Brown Sugar and Spice Dry Ham Rub

Reviewed: May 18, 2013
Awesome, awesome rub! I, too, was short of pumpkin pie spice so I combine cinnamon and nutmeg in equal parts and ground cloves and allspice in a dash. This coated my 10 lb ham heavily and, as it cooked, the rub and the juices of the ham combined to form a heavenly sauce that I skimmed the fat off of and served on the side with the ham and mashed potatoes. Will definitely use this rub the next time I do ham!!!
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3 users found this review helpful

Classic Macaroni Salad

Reviewed: May 18, 2013
Very nice. I did reduce the sugar to 1/4 cup and didn't notice a difference. This is very similar to a macaroni salad that my mom makes and she adds diced gherkins to it. It kept very well in the fridge and makes a truck load for large gatherings. Great for summer barbecues. Thanks!
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2 users found this review helpful

Easy Bok Choy

Reviewed: Feb. 7, 2013
Very easy, simple and healthy! I added a splash of soy sauce to the dish and it was delicious. A great way to get those leafy greens!
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5 users found this review helpful

Curry Pineapple Fried Rice

Reviewed: Feb. 7, 2013
I made this dish after following some other reviewers' tips. I already had another meat dish so I omitted the chicken from the recipe, added garlic to the onions, added green peas and upped the curry powder to 1 1/2 tbsp. The fish sauce is a definite must have! I served it with soy sauce on the side to taste and my family really liked it. Thanks!
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2 users found this review helpful

Slow Cooker Stuffing

Reviewed: Oct. 13, 2012
I found this recipe to be EXCELLENT and a way to make a flavorful stuffing without actually stuffing the turkey with it. After reading many reviews I, too, placed a kitchen towel under the lid to catch the condensation. Totally common sense, people, to use only enough stock to "moisten". I grabbed a handful of the stuffing and squished. If it (barely) held together then I was moist enough to me. I ended up using about 3 cups of broth, I used the stock left after simmering the neck and giblets that my husband likes to snack on. I think that made it taste even more like it came with the bird! My stuffing was done after about 5 hours and I uncovered the cooker and left it on warm while the rest of dinner was finished. Finally, I just could not bring myself to use an entire cup of butter! I reduced it to 1/2 cup with excellent results. My entire family loved it! Thanks for the recipe!PS: I hope the reviewer from 2001 (KRIS&PJ) who said it ruined his/her first Thanksgiving gave it another try after reading more reviews ;)
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15 users found this review helpful

Horseradish Sauce

Reviewed: Apr. 25, 2012
Pretty much tastes like the creamed horseradish you can buy in the store but much more fresh. Kick it up by using the hottest prepared horseradish you can find. I made this to serve with a standing rib roast and it was so delicious I added it to just about everything else short of ice cream after that. Hmmm, ice cream and horseradish? Interesting.....
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7 users found this review helpful

Chicken Enchiladas II

Reviewed: Apr. 25, 2012
Great recipe! I had already bought the ingredients before thinking that, yes, corn tortillas would be better. Still the enchiladas were flavorful and even held up the next day for lunch. I didn't find them spicy enough so next time I will add a freshly minced jalapeno to the sauce/filling. Thanks!
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3 users found this review helpful

Foil Barbecued Trout with Wine

Reviewed: Apr. 10, 2012
Very simple, moist and delicious. I added minced garlic to mine and, in addition to the (fresh) lemon juice, I added sliced lemon to the cavity. I wrapped my large rainbow trout in foil and baked it in the oven at 375 for about 40 minutes - doneness completely depends on the thickness of the fish, bake/grill until opaque in middle and fish flakes easily with fork. Very very delicious!
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4 users found this review helpful

Peach Upside Down Cake I

Reviewed: Apr. 8, 2012
This recipe was okay - I was actually looking to make my pineapple upside down cake but none of the major supermarkets had pineapple rings (everyone in town must have been thinking the same thing being Easter and all). I added cinnamon and vanilla to the batter as other reviewers suggested and, surprise, all my eggs had been hard boiled to make easter eggs with! LOL So I used peach flavored apple sauce, 1/4 cup. The cake came out nicely risen and browned and I turned it out onto a platter - when it came down to dessert, it had kind of "settled" and was more like a pound cake with peaches. It actually tasted lovely, just not the right texture. I don't think that the egg would have made a difference. Try it this way if you like a denser texture.
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3 users found this review helpful

Standing Rib Roast

Reviewed: Apr. 2, 2012
Wow! There must be a million different opinions on how to perfectly roast a prime rib. All methods aside, I suppose the most important thing to remember is to keep an eye on the temperature. This recipe was an excellent one for my first standing rib roast. I really wanted it to be perfect as a) it was a family dinner and noone likes a dried out, bummer roast and b) they are really expensive! this recipe was delicious! The only change I made was to coat the roast with olive oil to help the rub stick. Also, it roasted the prime rib at 425 for 30 minutes and then decreased to 325 for 13 minutes per lb (my roast was 6 lbs) After the first hour I added potatoes, carrots, onions and full cloves of garlic which were soooooooo yummy as a side. After resting, the roast yielded perfect amounts of all degrees of doneness for my family including rare to medium well. Definitely a great recipe to make again! Thanks!
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1 user found this review helpful

McCormick® Savory Herb Rub Roasted Turkey

Reviewed: Feb. 13, 2012
Sorry McCormick - I used other brands of seasonings which were in my cupboard! Otherwise a great rub recipe for turkey. Definitely a tad salty, next time I would decrease the salt by about 1/2 to 2/3 the amound listed. Thanks!
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8 users found this review helpful

Creamy Smashed Potatoes

Reviewed: Feb. 13, 2012
These were great potatoes. I used small Yukon potatoes and left the skin on while smashing. In addition I left out the regular salt as the onion salt was enough for my family and also added about 4 cloves of minced garlic. Definitely a keeper recipe!
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1 user found this review helpful

E-Z Drop Biscuits

Reviewed: Dec. 23, 2011
These were so tasty and so fast and easy to whip up along a hearty bowl of soup. I added 1 cup of grated cheddar and baked them on my PC stoneware baking sheet and they turned out perfectly. Delicious!
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2 users found this review helpful

Zippy Shepherd's Pie

Reviewed: Dec. 14, 2011
This was excellent! I agree with previous reviews that the full can of broth made it way too soupy. I needed to let the filling simmer quite a while in order to reduce to a more "gravy" consistency. As well when prepared into a casserole dish, there just didn't seem to be enough mashed potatoes as per the recipe. Next time I will double the mashed potatoes. Delicious recipe! My family just loved it!
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7 users found this review helpful

Mexican Chicken Corn Chowder

Reviewed: Dec. 13, 2011
Simply delicious! The only changes I made to it were to use 1 cup sodium free broth instead of the bouillon cubes/water and add three medium chopped potatoes which I had pre-baked (after all, it is chowder). I also added a can of corn kernels. I have to say that next time I would try to lighten it up by using lower fat monterey jack cheese and evaporated skim milk because, as written, it's definitely not figure friendly soup. Definitely comfort food for those cold winter nights. Yum!
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2 users found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: Dec. 8, 2011
Simply delicious! I used fat free mayo and two extra cloves of garlic. I also precooked the bacon in the microwave in layers of paper towel for 3 minutes before wrapping the chicken with them. After baking for the requisite hour I turned up the oven (most to heat bread for the meal) to 425 and the bacon crisped nicely. The chicken remained moist and delicious. I will definitely make this again and would probably use prosciutto next time, not for flavour necessarily, but for aesthetics. Yum!
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2 users found this review helpful

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