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    Velouria

    Eugene, OR, United States of America

    Chef #66322

    Eugene, OR, United States of America

    Joined: Jan 02, 2003

    81 reviews by Velouria

    1 - 10 of 81 sorted by Date | Rating | Helpful

    Reviewed Cinnamon Doughnut Muffins
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      |  (1 person found this helpful) |  By Redsie

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    "Got this recipe off someone's food blog, and it's to die for! Followed the recipe exactly, and they came out perfect! Not the least bit dry. I checked them a bit early, and although the tops looked very light, the toothpick came out clean, so I immediately took them out of the oven. Had I left them in longer to brown, they probably would've tu..."

    Oct 9, 2011 on Food.com

    Recipe #222676

    Reviewed Crab Linguini
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      |  By Barb Gertz

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    "Wonderful dish! Made it as written and found the amount of crab and sauce was enough for us. Heavenly! Thanks for a great recipe."

    May 20, 2010 on Food.com

    Recipe #55170

    Reviewed Turkey a L'orange
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      |  By babygirl65

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    "I love this recipe! Simple, fast, and great flavor. The sauce is delicious. I didn't have brandy, so I substituted dry sherry as I didn't think it would make a huge difference. Next time I'll try it with the brandy. The only problem I had was that my cutlets were too thin, and even though I cooked them for much less time than the 5 min., they..."

    May 19, 2010 on Food.com

    Recipe #182991

    Reviewed A 14-Carat Carrot Cake
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      |  By Sharlene~W

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    "This is almost exactly the same recipe my mom has been using for years! She got it from one of her coworkers, a fabulous cook, years ago. All the ingredients and measurements are the same, except hers also includes 1/2 cup of flaked coconut. My mom is famous amongst family and friends for this wonderful cake. Everyone always asks for the recipe..."

    May 14, 2010 on Food.com

    Recipe #17480

    Reviewed Pancakes
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      |  By Shari2

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    "I've been using this recipe from my mom's old Betty Crocker cookbook since I was living at home with my parents. It's my go-to pancake recipe. I've tried different recipes, but this is my husband's favorite (and boy does he love pancakes!."

    May 14, 2010 on Food.com

    Recipe #78893

    Reviewed Cabbage Free Cambodian Egg Rolls
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      |  By nome179er

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    "These egg rolls are very tasty! The recipe doesn't specify the package size of the vermicelli mung bean noodles, and it ended up looking like there were too many noodles in my mixture. I had a hard time incorporating all the noodles into the meat, and I ended up with a lot more filling after using the 50 egg roll wrappers, so I suspect my packag..."

    May 8, 2010 on Food.com

    Recipe #415384

    Reviewed Quick Cherry Cheesecake
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      |  By nome179er

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    "This is indeed a quick, no hassle cheesecake. It's not too sweet and since it has 1 whole tablespoon, you can really taste the vanilla. I don't care much for dense cheesecakes, so I enjoyed this one because it's creamy yet not super dense. I used my mom's home canned blueberry pie filling instead of the cherry because that's what I had, but nex..."

    Apr 25, 2010 on Food.com

    Recipe #247723

    Reviewed The Best Mini Mock Shoo Fly Pies
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      |  By nome179er

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    "These little pies are simply gooey deliciousness! They are relatively easy to make, though it's true that working the dough in the mini muffin tin takes a little extra time. I took these to a mom's group gathering and received a lot of compliments. They did not last long. I managed to snap a photo of the last few before my husband and daughter..."

    Apr 24, 2010 on Food.com

    Recipe #415383

    Reviewed Julia's Cream of Mushroom Soup
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      |  By Yia Yia

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    "This is the only mushroom soup I will make from now on! Made it for a birthday dinner and everyone agreed it was the best mushroom soup they've ever had. What may seem like extra unnecessary steps yields a delicious, very mushroomy soup. The egg yolks and cream give it nice body. Very flavorful!"

    Nov 9, 2009 on Food.com

    Recipe #376196

    Reviewed Canned Apple Pie Filling
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      |  (3 people found this helpful) |  By southern chef in louisiana

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    "This is a great recipe. However, as a certified Master Food Preserver through OSU Extension, I can tell you that if you are going to can this (as opposed to refrigerating or freezing it you MUST process this in a water bath for 25 min. (0 - 1,000 ft. elevation, 30 min. (1,001 - 3,000 ft., 35 min. (3,001 - 6,000 ft, or 40 min. (Above 6,000 ft..."

    Sep 9, 2009 on Food.com

    Recipe #58703

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