DIANE73162 Recipe Reviews (Pg. 1) - Allrecipes.com (1205182)

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DIANE73162

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Cheesy Ham and Hash Brown Casserole

Reviewed: Apr. 19, 2002
For my son's First Holy Communion I had the whole family over for brunch after Church. Everyone raved about this recipe and I had to give the recipe to several people, I did make some changes that came out wonderful. I used 1 can of cheddar cheese soup and 1 can of potato soup, I also added bacon and used Oreda potatos O'brien, I can't tell you enough how easy and tasty this recipe is.
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191 users found this review helpful

Breakfast Casserole II

Reviewed: May 5, 2002
I made this recipe but I used salsa like alot of other people did, I also added cooked and rumbled bacon, I also doubled up on the mushrooms, it still didn't have alot of flavor, I think next time I will add chopped and sauted onions and pepers. I think that is the extra kick it needs. But my kids and sister liked it, I also cooked it for an extra 10 minutes because it was a little runny in the middle.
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3 users found this review helpful

Black Bottom Cupcakes I

Reviewed: May 5, 2002
I made these for my kids and they liked them, but I used a boxed cake mix. The cream cheese mixture sunk to the bottom and they were kind of gooey, but of course the kids like them that way. I think I will try something different next time.
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1 user found this review helpful

French Toast Souffle

Reviewed: May 5, 2002
I don't think I will make this one again, I used cinnamin swirl bread also like alot of other people suggested, I also toasted it first, but my kids didn't like this at all. It is like a custard bread pudding texture. It didn't come out soggy but my 8yr old son wouldn't eat it, he took a bite and spit it out. I think it was because of the texture of it. Although it does smell good while it's baking, I suggest if you don't like bread pudding then don't try this one.
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2 users found this review helpful
Photo by DIANE73162

Awesome Slow Cooker Pot Roast

Reviewed: Oct. 16, 2002
OK.... I tried this recipe using a 4 lb. angus bottom round roast, and after reading all the reviews that said the gravy needed to be thickened. I decided to flour the roast with flour, granulated garlic, salt and pepper. Then I browned it on all sides in a little olive oil. While it was browning on the stove, I added the rest of the ingredients to the slow cooker, I also put in two 4 oz. cans of mushrooms. However, I substituded the water for beef broth (same amount) and when the roast was done browning, I put it in the slow cooker and covered it with the mixture in the slow cooker. I also cooked it on low for 4 hours then high for the rest of the time. It came out VERY tender. No need to thicken the gravy, because the flour thickened it while it was cooking. My picky 12 yr old daughter (who eats like a bird) ate some for dinner, then again when she got home that night, and my 9 yr old son asked me to make this more often. I served it with mashed potatoes and canned corn. It was the easiest pot roast I ever made!!
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6780 users found this review helpful

Normal Chicken

Reviewed: Feb. 7, 2003
I used to make this all the time, only without the worcestershire sauce, and I have to say, this recipe is much tastier then mine!
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12 users found this review helpful

Roasted Pork Loin

Reviewed: Feb. 7, 2003
This was a good recipe, the pork loin came out very tender. But I think next time I will try chicken broth instead of wine, my kids don't really like the taste of wine. So I didn't give them the sauce. But it was very good.
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3 users found this review helpful
Photo by DIANE73162

Baked Slow Cooker Chicken

Reviewed: Feb. 8, 2003
I made this for the first time today, it was AWSOME! I did make some changes, I used a whole chicken and stuffed the cavity with one onion cut up in quarters and 3 cloves of crushed garlic. I also used poultry seasoning, garlic powder, Mrs. Dash, and paprika to season the chicken with. I used the foil balls, but put 2 cups of chicken broth on the bottom, and put the slow cooker on high for two hours and then turned it on low for 5 hours and it came out Great! It didn't fall off the bone because I didn't want to over cook it, but it was SO tender, I didn't even need a knife to cut it! My kids ate it all, I was hoping for leftovers for chicken salad, but there was none!
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3627 users found this review helpful

Pork Chops to Live For

Reviewed: Mar. 8, 2003
I changed some things too. I have a 7 qt. slow cooker, and I wanted to make 5 pork chops. I didn't use any eggs or milk. I simply mixed flour, garlic powder, salt and peper together and just floured the porkchops with that mixture, no eggs. Then I browned them in the shortening. While they were browning, I dumped 2 cans of cream of mushroom soup, 1 can of cream of chicken, 1 can of beef broth, 1 envelope of onion soup mix, and two 4 oz. cans of mushrooms in the slow cooker, and mixed it all up. After the porkchops were done browning (about 4 min. on each side), I added them to the slow cooker and covered them with the soup mixture, and let them cook for 5 hours on high. They were so tender and the taste was out of this world, the aroma filled the house. There were no extra spices needed. I served them with mashed potatos and corn. My kids loved them! I will definately make this again and again!
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631 users found this review helpful

Chicken Enchiladas II

Reviewed: Sep. 18, 2003
I made this as a last minute dinner. I was going to order out, but realized I didn't stop at an ATM machine. So I logged on to this site, and found this recipe. When I saw that I had all the ingredients, I quickly through it together, and within 45 minutes, it was completely done. My 13yr old daughter and 10 yr old son loved it! I served it with homemade chicken soup that I had left in the refridgerator from a previous dinner, and a quick salad. I was very impressed, because I didn't have to spend a dime, and it was done within the same time I could've had a pizza delivered! But it was a healthier meal, and my kids liked it better then pizza!
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Cucumber Sandwich

Reviewed: Sep. 22, 2003
WOW!!! What a combination!! I am a person that hates cucumbers, tomatoes, and alfa sprouts! But since I needed to incorporate more veggies in my diet, I came across this recipe and couldn't believe how good it was! I did everything the recipe called for except I used Light Italian Bread and sliced the avacodos instead fo mashing them. I also used Light cream cheese and a very light sprinkle of Good Season's Italian Dressing instead of the oil and vinegar. Although it fell apart a little, it was great! Next time I think I will toast the Italian Bread first. I am definately going to try this on my kids, because they are not vegetable eaters, I think the pepperoncini peppers might be a little too much kick for them, so I will make it with roasted red peppers. This is definately a keeper!! Thanks Jennifer!!!
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Clams Italiano

Reviewed: Oct. 9, 2003
This was wonderful!! I didn't have all the ingredients, so I used a cup of chicken broth instead of wine, my kids don't really like the taste of wine in cooking. I also used fresh parsley chopped up, and left out the oregano and pepper flakes. My 10 yr. old son had 3 helpings! My 13 yr. old daughter loved it! I made it with stuffed clams and a salad. It was a very quick dinner, and everybody loved it! This is definatly a keeper! Thanks Bonnie!!
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3 users found this review helpful

Cocoa Rum Balls

Reviewed: Oct. 17, 2003
These are AWESOME! I made these last year and forgot to rate them. My daughter has been bugging me to make them again. The only thing I did different was, I made them with coconut flavored rum and they came out great! My kids ate them before they were chilled for the time required, there's no way I will be able to keep them in the refridgerator that long in this house!
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Chinese Restaurant Almond Cookies

Reviewed: Oct. 17, 2003
These were ok. My son liked them, but my daughter didn't. I thought they were ok. I don't think I will bake them as long next time.
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1 user found this review helpful

Peanut Blossoms

Reviewed: Oct. 18, 2003
These were AWESOME! I made them and got unexpected company. They were gobbled up in no time!
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The Most Delicious Green Beans

Reviewed: Nov. 28, 2003
This was GREAT! I made this for Thanksgiving Day. Everyone LOVED it! I had to triple the recipe and give everyone some to take home. I did make some changes that made it a little easier. I microwaved the bacon, saved the drippings and put it in a skillet, then added the onions and 2 tbl. spoons of the cider ving. and sugar, then I sauted them and poured the boiled greenbeans into a caserole dish and poured the bacon drippings mixure over the green beans, then I added walnuts instead of slivered almonds and I cut up the bacon and mixed everything together into the caserole dish and refrigerated it over night, then I baked it on 350 for 30 minutes right before the dinner was served. Everyone loved it so much that they all wanted to take some home. This is definately a keeper!
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8 users found this review helpful

Cranberry Chutney I

Reviewed: Nov. 28, 2003
This recipe was wonderful with Thanksgiving dinner. I did make some changes that made it even better. I reduced the ving. to 2 tblsp. and added 1/2 cup of light brown sugar. It turned out so good that everyone wanted to take some home, I had to triple the recipe so I had enough to give my relatives with the Thanksgiving left overs. I will be making this a lot!
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Baked Dijon Salmon

Reviewed: Feb. 3, 2004
Although I didn't think this was too bad. My kids ages 11 and 14 wouldn't eat it. They told me not to make it anymore. I followed the recipe just as it was.
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Broiled Tilapia Parmesan

Reviewed: Feb. 10, 2004
I make this recipe all the time now. My kids LOVE it! I usually add a little garlic powder to it, and it's GREAT! For a REAL quick dinner, I serve it with broccoli salad and rice. My kids who hate fish, love this when I serve it, it's the only way I can get them to eat fish.
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1 user found this review helpful
Photo by DIANE73162

Beef Tenderloin With Roasted Shallots

Reviewed: Feb. 23, 2004
This was good, but my 10 yr. old son wouldn't eat it. Me and my 14 yr. old daughter LOVED it. The sauce was excellent. HOWEVER, I used a top round roast instead of the tenderloin, and the meat came out kind of tough. So the next time I make this, I am definately going to invest in the tenderloin. I may also try this with a pork tenderloin too. I added mushrooms to the shallots and because I didn't have enough shallots, I used onions too. But the sauce came out excellent anyway. It was the cut of meat that I was disapointed in. If you are thinking of taking the inexpensive way out, you may have the same problem I did. I also did the onions and sauce in the morning and made the meat at dinner time. It was less time consuming. This recipe is actually much easier then it looks. Thanks Christine!
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