dianathecookie Recipe Reviews (Pg. 1) - Allrecipes.com (10623136)

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Quick and Almost-Professional Buttercream Icing

Reviewed: Nov. 5, 2009
Fantatic basic recipe. Customise to your heart's delight. I've also made it with icing sugar instead of confectioners' sugar. Note that the measurements don't have to be exact but should be within this general range. Like people mentioned, the recipe doesn't make very much...I doubled it for 24 cupcakes.
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Vegan Pancakes

Reviewed: Feb. 12, 2012
I think milk/egg pancakes have a slightly better flavour BUT I picked this recipe because it didn't require them (time for a grocery run). Let the batter sit a little for fluffier pancakes. Perfect for what it was and what I needed. Still delicious.
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Chantal's New York Cheesecake

Reviewed: Nov. 8, 2012
Very easy, basic recipe. Great flavour. Not too rich. Probably a little sweeter than I would normally prefer but no one else complained; I will very slightly reduce the sugar next time I make it. Nice texture, but that's an issue of technique so read up on your cheesecake making tips :). This was an impulse bake: I used low fat cream cheese instead of regular and Greek yoghurt instead of sour cream as it was what I had on hand - worked just fine and cut down on the fat content a little. I also had to halve the recipe because I didn't have enough cream cheese for the full recipe - used a smaller pan, adjusted the cooking time a little for a thicker cake, had no trouble really.
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Quick Poached Salmon with Dill Mustard Sauce

Reviewed: Oct. 25, 2007
Very simple, very quick. Just what I was looking for! The sauce was good. I substituted light sour cream for yoghurt because it was what I had on hand. I think next time I would add a touch more honey. Those who have not developed a taste for dijon mustard could use yellow. Overall, I really recommend this.
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Lana's Sweet and Sour Meatballs

Reviewed: Feb. 27, 2010
It was good overall. I made half the recipe for the meatballs but the full recipe for the sauce. I think the flavours in general could have been more intense which could be done by cutting down the water. I will make it again but next time I will reduce the water significantly and add more veggies (which will make up for some of the water reduced) to make it more balanced. Very enjoyable.
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Rasta Pasta

Reviewed: Apr. 13, 2010
Very good but not as interesting as it sounds. Still really enjoyed it though. I found the flavour to be less intense than I would have liked so I added a little extra curry powder, crushed chillies and cajun spice. I also tripled the garlic (I looooove garlic) and added some chicken stock concentrate. I did use store-bought pasta sauce but I also added some diced tomatoes which were REALLY a nice addition.
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10 users found this review helpful

Broiled Sweet and Tangy Tilapia

Reviewed: Aug. 29, 2011
Great flavour combination. I did make adjustments to suit our preferences based on reviews and experience. Based on the recipe I agreed with other reviewers that it wouldn't make much sauce. So I kept the sauce measurements even when halving the number of serving sizes. I also cooked the fish in a baking dish lightly coated with butter cooking spray instead of on flat foil to keep the sauce and other juices. I did not have any raspberry vinegar at the moment, so instead used balsamic with a tsp of raspberry vodka. Worked FAR better than I could have hoped. I agree with the reviewer that one barely tastes the mustard. We adore dijon mustard so I used 2 tsp. (effectively quadrupling the proportion of mustard) and the taste was still fairly subtle. It was a good balance of flavours for us. I did not feel that salt or pepper were necessary. I served with white rice, steamed french beans and cauliflower gratinee, Thanks for the inspiration TINATED!!!
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Roasted Red Pepper and Tomato Soup

Reviewed: Nov. 20, 2012
As written, I found the recipe rather too mild tasting - just not enough flavour. I ended up reducing it somewhat further and adding some tomato sauce and a little extra of all the spices. I will definitely make it again, but next time with more tomato and an extra pepper. It ended up lovely regardless but I think it will be better next time. Instead of thickening with the roux, I used skim milk powder for a bit of creaminess. I also didn't like the idea of cooking it down, adding stock THEN pureeing it (I don't have an immersion blender). I cooked the veggies, pureed them THEN added the stock.
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Vegetarian Korma

Reviewed: Apr. 6, 2013
Good recipe recipe. Excellent with some tweaks. I found it a little underspiced and underseasoned (but this is of course a matter of taste). Tweaks: 1) I added an extra 1/2 tsp each of ground cumin, tumeric and coriander. 2) I added 1 tbsp brown sugar 3) I used light coconut milk instead of cream. 4) I added a little extra water during the cooking 5) I kept roughly the same amount of "stuff" but omitted potatoes. I used carrot, peppers, frozen green and yellow french beans and canned instead of frozen peas. I think you could used pretty much any veggie you fancy, really - I would like to try cauliflower next time. Healthy, flavourful, delicious!! I served it with brown basmati and grilled chicken.
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Best Brownies

Reviewed: Jun. 29, 2013
Good but not the best. Very easy with very basic ingredients. A touch cakey, even with minimal mixing. Not a dense, chewy brownie, but does still have a melt-in-your mouth feel. But altogether not bad for a low effort chocolate fix. I mixed the wet ingredients first, by hand then added every thing but the flour and mixed again. Flour was added and I stirred until well mixed. I poured them into mini cupcake pans (to make 2 bite brownies), topped them with a sprinkle of skor bits and baked them for 10 minutes. Like I said...good but not my favourite recipe.
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Pan-Fried Asparagus

Reviewed: May 2, 2010
I have absolutely no argument with the ingredients but the amounts and method are iffy. WAY to much grease. WAY WAY to much grease. I would use no more than 3 tablespoons of grease. 2 of olive and 1 of butter or however else you prefer. If you like your garlic add it about 2 minutes before you remove the asparagus from the heat. Allows for a more intense flavour and supposedly it doesn't cook the healthiness out of the garlic :). I cooked my asparagus for 6 minutes and it was ALMOST over done. As soon as they turn the gorgeous bright green, check it for your desired done-ness....this can be anywhere between 3-8 minutes. I would probably stop at 5. Otherwise, enjoy!
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6 users found this review helpful

 
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