DivaMommy Recipe Reviews (Pg. 1) - Allrecipes.com (1001132)

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Strawberry and Feta Salad

Reviewed: Mar. 7, 2005
I made this salad for a dinner party...it was everyone's favorite dish! It may seem like a lot of strawberries, but it is just right...so delicious! I also offered a choice of feta or blue cheese. Try this one, you won't be disappointed!
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7 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Apr. 4, 2005
This is a great recipe! I made the following changes: regular, canned artichoke hearts instead of the marinated kind, cut the broth down to 1/2 cup, and used uncooked noodles (cooked the lasagna at 450 degrees for 50 minutes to cook the noodles). I will be making this again!
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2 users found this review helpful

Asparagus Cashew Rice Pilaf

Reviewed: Apr. 15, 2005
We loved this! Especially my daughter (who is not usually too keen on asparagus)...she told me that she couldn't wait to have the leftovers for lunch the next day! The only change I made was to use basmati rice instead of jasmine (because that's what I had on hand). Great recipe!
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0 users found this review helpful

Emily's Excellent Taco Casserole

Reviewed: Apr. 15, 2005
My family loves this one...we use Amy's Black Bean Chili and blue tortilla chips! So yummy and quick...great for when you have little time to make supper.
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55 users found this review helpful

Insanely Easy Vegetarian Chili

Reviewed: Apr. 15, 2005
Love this chili! This is now my new favorite veggie chili recipe. My changes: I use only 1 tsp. of the chili powder, and it is still very spicy! Also, I drained the canned veggies...gives it a chunkier texture that my family loves. The mushrooms are a great addition.
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215 users found this review helpful

Mexican Bean Salad

Reviewed: Apr. 18, 2005
This was good...I would add more spices, though. I also added only 1/4 cup of olive oil as others recommended. Other than that, a great dish!
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3 users found this review helpful

Chinese Napa Cabbage Salad

Reviewed: Mar. 30, 2006
Easy to make and tasty! Here are the changes I made: used "oriental" instead of "chicken" flavored ramen, didn't use sesame seeds (didn't have any on hand), used 1/4 light sesame oil instead of vegetable oil. My daughter loved it and we will make it again!
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0 users found this review helpful

Salmon Cakes II

Reviewed: Jan. 19, 2007
Just made these for the family this week..they are always a hit! I use bread crumbs you buy in a can instead of fresh ones, but other than that, go by the recipes exactly. A great way to get more salmon into your diet!
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3 users found this review helpful

Super Al's Cocktail Sauce

Reviewed: Jan. 19, 2007
I also use bottled horseradish instead of fresh. I add a teaspoon of Worchestershire sauce, as well. We love this recipe!
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4 users found this review helpful

Spicy Southwestern Slaw

Reviewed: Jan. 19, 2007
Not as good as I would've hoped...sorry.
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0 users found this review helpful

Sweet Potato Casserole II

Reviewed: Jan. 19, 2007
Amazing...perfect for Thanksgiving or other holiday meals!
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2 users found this review helpful

Roasted Vegetables

Reviewed: Jan. 20, 2007
I make this almost every week for my family...we love it! I substitute other veggies (carrots, asparagus, etc.) with great results. Definitely use balsamic vinegar (NOT lemon juice!) and don't forget to halve the spices if you are doing dried instead of fresh. Great recipe!
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18 users found this review helpful

Black Bean Tortilla Casserole

Reviewed: Jan. 20, 2007
Pretty good...I only made one change--using a yellow bell pepper instead of a green one (I like the taste better). An easy supper to make!
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1 user found this review helpful

Vegetarian Tortilla Soup

Reviewed: Jan. 22, 2007
Okay, does no one else think that 3 cans of diced chile peppers makes this soup waaay too hot?!?! And I thought I liked my food spicy...apparently not! Other than that, we really like this recipe. My changes: cut down on cumin (to 2 tsps.), added the can of black beans for protein, drained the corn, used 3 8oz. boxes of veggie broth and 2 cups of water (makes it cheaper to make and you don't notice the difference!). We also added a squeeze of lemon juice at the end (didn't have any lime), but I will definitely add more lime juice (1/3 cup of fresh squeezed) next time along with less chile peppers! This has the potential to be a great recipe, though, so I gave it 4 stars. Loved using the frozen peppers/onions...didn't know that product existed until this recipe! PS--I made it again using the lime juice and it was great! Also, substituted 28 oz. can of petite diced tomatoes for the crushed ones and we liked that better, too. I think we have finally found our veggie tortilla soup recipe!
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403 users found this review helpful

Four Cheese Macaroni Casserole

Reviewed: Jan. 23, 2007
Excellent dish! I made the following changes: used only one 14.5 oz can of tomatoes, and didn't use italian seasoning (just oregano and basil). I also didn't put the tomatoes in a separate bowl first as the recipe called for...I just added them into the casserole dish and mixed in after the first batch of cheeses. A great twist on regular mac-n-cheese!
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22 users found this review helpful

Infused Olive Oil

Reviewed: Feb. 16, 2007
Okay, the reason this recipe is so bland is because it calls for too much olive oil. I made it with only one cup of olive oil and it was much better. Try that and see what you think!
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23 users found this review helpful

Blackberry Cobbler II

Reviewed: Aug. 7, 2007
I've been looking for a good cobbler recipe, and this is it! I followed everyone else instructions on making a 1.5 batch of the cobbler crust, but didn't reduce the sugar at all (we like our cobbler sweet!). I changed it a bit, in that I rolled the crust into balls and then flattened them (sort of like little cookies) before putting them on top of the fruit (in order to make a more "cobbled"-looking crust and to have it cover more of the filling). Worked perfectly!
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2 users found this review helpful

Spinach Enchiladas Verde

Reviewed: Aug. 7, 2007
We loved this recipe! I made homemade green sauce (look for a recipe for salsa verde...it's really easy to make), and the trick to keeping the corn tortillas from falling apart is to dip them briefly in hot oil in a pan (drain them on paper towels on a plate after doing this). It's tricky, but it makes the tortillas flexible enough to roll. Will probably make more salsa verde to use on them next time, too. Edited on 1/3/09: Making the separate enchiladas became too much of a hassle, so now I make this as a casserole (layering the spinach, the cheese/sour cream, and the corn tortillas, ending with the sauce on top). Much easier, and we make it more often now! Yum!
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235 users found this review helpful

Displaying results 1-20 (of 33) reviews
 
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