DIVIANA Recipe Reviews (Pg. 1) - Allrecipes.com (1079773)

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Cioppino

Reviewed: Feb. 8, 2004
All I can say is- WOW! This turned out marvelous! My house smelled so good, I was practically in a state of euphoria. Just let your inhibitions go, and go crazy at the seafood counter: white fish, scallops (the big ones), mussels, clams, Alaskan crab legs, giant prawns, dungeness crab. I dumped everything in and just let it steep in the sauce. Who would have thought such prosaic ingredients could come together in such a miraculous way? I served this with a really good Merlot, a round loaf of sourdough, and about 5,000 napkins... the meal was spectacular! Just keep a nutcracker, and bowl on the table for shells. Yes, it costs a small fortune to make, but so what- everyone deserves a truly fabulous dinner once in a while! Thanks for sharing the recipe!
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8 users found this review helpful

Sangria! Sangria!

Reviewed: Jun. 13, 2005
Definitely the best! I used chianti, ginger ale, and apricot brandy because we like a sweeter Sangria. Hardly a 'far cry from the real thing'- Sangria originated in Spain, not Mexico! I made 2 recipes, and every drop of it was gone at the end of the party. I'd call that a success :-), Will definitely make again.
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76 users found this review helpful

Honey Bun Cake I

Reviewed: Dec. 20, 2004
Delish! Followed the instructions exactly. batter is a bit goopy, and somewhat challenging to layer because it sticks to the cinnamon mixture. No biggie. Just swirl the hell out of it and it will come out fine! It was a big, big hit- next best thing to Cinnabon itself ;-)
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3 users found this review helpful

Marrakesh Vegetable Curry

Reviewed: Feb. 1, 2004
I think this is one of the best things I have ever eaten in my entire existence. I've made it 4 times in the last month! I despise eggplant, so I added an extra sweet potato and an extra zucchini, and it was fabulous, fabulous, fabulous. I do not add salt, and I used canned low-sodium garbanzo beans to cut back on the sodium. My neighbors smelled this cooking from next door, and ended up staying for dinner. The smell is indescribably intoxicating, not to mention the TASTE! This is definitely a keeper. Yes, you will be chopping until your arms want to fall off, but so what? The end result is worth it, thanks so much for sharing this recipe!!!
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113 users found this review helpful

Classic Tiramisu

Reviewed: Feb. 1, 2004
Oh. My. God. This was SO awesome! I chose this recipe because the eggs are cooked. I used ladyfingers I made from scratch (see recipe for Ladyfingers submitted by Roxanne on this website). I dipped the ladyfingers completely into the Kahlua rather than brushing, and it didn't turn out soggy or overly alcoholic-tasting. I layered the tiramisu in a bowl, and dusted the top with Hershey's unsweetened cocoa powder. The bowl was literally licked clean at the end of the party with numerous requests for the recipe. I will absolutely be making this again, thanks for sharing it!
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3 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Apr. 10, 2011
Though I'm definitely a fan of playing mad scientist in the kitchen, I'm also a fan of keeping things simple to allow the natural flavors to be the centerpiece of a dish. Such is the case with this pie. No spices or superfluous ingredients are needed here. I use a standard double crust (made with butter of course), 8 apples (peeled and slices), in a regular size pie plate. You NEED 8 medium size apples! Any less and you will run into the syrupy, goopy problems some have described. The pie does go into the oven with a mountain of apples under the crust, but remember kids- apples cook down and there needs to be enough apples to absorb the wonderful sauce. I put foil round the edge for the last 20 minutes or so. I've never had the top of the pie burn. I've used Granny Smith, Pippin, and Fuji apples with great results.
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5 users found this review helpful

Donna's Famous Cheesecake

Reviewed: Jul. 21, 2005
This recipe is the perfect combination of simplicity, richness, and creaminess! The cheesecake was smooth as silk and was utterly divine. The only change I made was to add some grated lemon and lime zest for a little flavor. It is a heavier cheesecake and should be served in small slices, or it is just too much. But that's the way we like it here! This is a good base for other flavored cheesecakes, and is thick enough to swirl in other ingredients. Thanks for sharing the recipe!
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12 users found this review helpful

Ladyfingers

Reviewed: Feb. 1, 2004
Perfect! I wasn't able to find ladyfingers at the grocery store for a last-minute tiramisu, but these were so easy and perfect, I will use this recipe from now on! I use wax paper rolled into a cone, fill with the batter, twist the top closed and snip off the tip- couldn't be easier. I piped onto a baking sheet with a Silpat instead of parchment. Thanks for sharing the recipe~~~
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46 users found this review helpful

Chicken Parmigiana

Reviewed: Mar. 18, 2006
I like the fact that the chicken in this recipe is baked. I was looking for something a bit lighter than my own recipe, and this is perfect. I always use 4 breasts and a full jar of Prego sauce. Also- my secret is to add a packet of Lipton Onion Soup Mix to the sauce- makes it very rich and flavorful. The pan gets scraped clean every time.
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6 users found this review helpful

Apple Crisp with Oat Topping

Reviewed: Sep. 6, 2014
This was so simple, yet so delicious. I was naughty and drizzled another 1/4 cup melted butter over the top. So rich! I'm not a huge fan of "foofoo food", and the apples are the star of this crisp.
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0 users found this review helpful

Baked Seafood Au Gratin

Reviewed: Dec. 20, 2004
Thoroughly sublime! I'm a seafood fanatic, and this was exactly what I wanted. I do not like flounder, so I used tilapia because I had some in the freezer, and bay scallops because they're smaller and more flavorful. To reiterate what others have said, it takes longer than 20 minutes, I'd allow an hour for preparation plus 30 minutes bake time. I had no trouble with the sauce at all, it turned out very rich, creamy and silky smooth, and I used 1% milk. It takes about 15 minutes to get the onion and pepper caramelized properly, and about 10 minutes simmer for the white sauce before adding the cheese, etc. Keep stirring, and it will thicken! A basic knowledge of making roux is the key to good sauce. I used 3 cans of crabmeat, not fresh. I served with homemade garlic basil breadsticks, a tossed salad, and white wine. Superb! Thanks for sharing ;-)
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79 users found this review helpful

Sweet Potato Bread I

Reviewed: Jan. 27, 2013
Very good and easy to make with items most people have on hand. I mashed up a small can of yams, then added a small handful of both white chocolate chips and cinnamon chips, and 1/2 teaspoon of ginger into the batter, then sprinkled some raw sugar on top and it was delicious! I mixed up butter and honey and served that alongside.
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0 users found this review helpful

Blue Cheese Dressing

Reviewed: Jul. 21, 2012
Great recipe! I used Best Foods/Hellmans full-fat mayo and 0% Fage plain yogurt. Added a bit of sugar to balance out the tartness. Used apple cider vinegar and at least half a cup of blue cheese or more. Next time, I will try the onion and garlic powder as suggested because the raw onion/garlic is a bit sharp. Still VERY tasty!
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0 users found this review helpful

Spicy Lamb Patties

Reviewed: Mar. 22, 2010
Delicious... I added fresh chopped cilantro, substituted red onions and green, and threw in an egg for moisture. Yum! Next time, I'll add a bit more salt, but overall, very tasty. Will make again!
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4 users found this review helpful

Pineapple Cake II

Reviewed: Apr. 21, 2007
This cake was really great, and the glaze is by far the BEST part! I had to make it twice in one day because everyone kept picking at it. The second time, I added some pineapple extract and lemon zest, as the cake did need a little flavor boost. Still moist and yummy though. Make sure to use evaporated milk and cook the glaze the full 5 minutes. It's buttery-salty-sweet, which I just love! One guest didn't like the glaze, said it was too buttery. She suggested making a glaze of confectioner's sugar and pineapple juice for a fresher, lighter taste.
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5 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Jan. 1, 2009
This made for a pretty tasty soup. I did make a few changes. I started out with a "mirepoix", which was basically sauteeing the onion, carrot, and some celery together in olive oil and a bit of butter. I used pre-shredded carrots from the store. I added the garlic after about 10 minutes, and really cooked everything down until it was quite caramelized. It takes about 25 minutes to do that. Then, deglazed with a carton (approx 4 cups) of chicken stock, making sure to scrape the yummy stuff off the bottom of the pot. Then added the spices and a can each of black beans, and a can of corn with red and green peppers in it (a can of Southwestern Niblets, I think it was).I didn't have any tomatoes on hand, so I pureed the other can of black beans with 2 small cans of tomato sauce. Dumped it in, let simmer as directed. Then I removed the cover and let the soup reduce a bit. My secret for a bit of extra richness is a tablespoon or so of the best balsamic vinegar you can get. I served this over a chunk of cornbread in the bottom of the bowl. It was a hit!
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13 users found this review helpful

Moong Dal

Reviewed: Feb. 11, 2012
This is pretty good, and easy to make. It just required a lot longer cooking time. Next time, I will soak the beans longer because it needed almost 2 hours of simmering, but I like them between al dente and mush. I keep those squeeze tubes of ginger, garlic, chili paste, and cilantro in the fridge at all times, so I just added one hefty squeeze of each. I fried the cumin seeds and red pepper flakes in butter and added it. Also used half a can of fire roasted tomatoes that I had left over from something else. Seasoned liberally with garlic pepper. YUM. Definitely a keeper!
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1 user found this review helpful

Beef Florentine

Reviewed: Dec. 30, 2004
Well... this was okay-tasting. It didn't knock my socks off, but all of it did get eaten. Next time, I would add more herbs/spices. I think an addition of basil, a little extra oregano, minced fresh garlic, and a creamier cheese/spinach mixture (like ricotta with some shredded Havarti or Muenster) added to the spinach filling would make this much more flavorful. But, with a tossed salad and vinaigrette, garlic bread, and red wine, this was not a bad meal. I will try it again soon.
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2 users found this review helpful

Cat Poop Cookies I

Reviewed: Jun. 21, 2005
As others have said, this is not the greatest cookie in the world but hey- like a bunch of elementary school-age kids really care (hehe). The effect is what got (and held) their attention. OK, modified the recipe a bit and made the dough a bit moister, cut back on the honey a bit and threw in a little brown sugar. Served in a new, clean litter pan with a new, clean scoop. I also microwaved a few long Tootsie Rolls and stuck them in the Grape-Nuts, and "hung" 2 of the Tootsie Rolls over the edge of the box for that extra-special visual touch. The girls wouldn't touch them, but the boys were crazy about them. I didn't add coconut, or ramen noodles though, that would have been too much for me! Will make again, although for the effect, rather than culinary merit ;-)
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15 users found this review helpful

 
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