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

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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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6829 users found this review helpful
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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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3657 users found this review helpful

Fried Mozzarella Cheese Sticks

Reviewed: Nov. 14, 2004
This was a MESS! I consulted with someone I know that works in an Itailan restaurant, and this is NOT the way you make them! All you need is a few beaten eggs, and some itailan flavored bread crumbs with a little garlic powder mixed in. First dip the mozz. sticks in the egg mixture then the italian bread crumbs, then back in the egg mixture then back in the bread crumb mixture. Make sure they are completely coated. The oil shouldn't be any hotter then 350 degrees, then put the sticks in the oil for just about a minute, just until they float up to the top of the surface, and they're done! You can also use the same procedure with a block of mozz. Just don't cut the block any thicker then 1/4 inch. I hope this helps.
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1518 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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633 users found this review helpful

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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195 users found this review helpful
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Microwave Lemon Curd

Reviewed: Nov. 6, 2005
This was AWSOME! I rolled out premade pie crusts and cut it with a cookie cutter to fit mini cupcake pan, baked it for 10 minutes and filled the little pastry cups with this lemon curd. They were GREAT! I never made such a quick and easy dessert before!
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178 users found this review helpful

Horseradish Sauce

Reviewed: May 5, 2007
Leave out the mayonaise and the red pepper, and increase the horseradish and it's just like the famous restaurant version! Yummy!
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171 users found this review helpful

Chicken Marsala

Reviewed: May 19, 2004
This recipe was GREAT! I made a couple of changes that worked perfect. I added some garlic powder and salt and pepper to the flour and added about a half of a can of chicken broth to the marsala and sherry, then I removed the chicken and added about a tablespoon of wondra flour mix, and whisked it for a few minutes, then added the chicken back to the pan. It thickened the wine sauce, and made a little more. I also think the kind of marsala and sherry you use is VERY important. I used "Florio" sweet marsala wine, and I used "Cribari" california sherry. I went to a liquor store where I know the manager who is VERY knowledgeable about what kinds of wines and liquors to cook with. He sells to many fancy restaurants in the area. He highly recomended both. He was right, because it came out AWSOME! My children ages 10 and 14 don't usually like chicken marsala, but they loved this! I served it with buttered noodles and summer squash. This was a perfect weeknight meal, I will definately be making it again!
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15 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

Bob's Blue Cheese Dressing

Reviewed: Jul. 3, 2005
I used gorgonzola cheese and left out the hot sauce and honey. But this turned out excellent! I also mixed in some whole milk to thin it out. That's all I had on hand, and I didn't think it would turn out so good, but it turned out great! I'm not going back to bottled dressing again!
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11 users found this review helpful

Puerto Rican Pork Roast

Reviewed: Oct. 14, 2006
I don't know what's so Puerto Rican about this recipe, cuz us italians have been making it like this for ages.
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9 users found this review helpful

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

Soft Chocolate Chip Cookies II

Reviewed: Jul. 23, 2006
I changed it a little, but got AWSOME results! I added 1 teaspoon of raspberry extract and made them with butter flavored shortening and milk chocolate chips. I also added another half cup of flour, because the dough was a little too creamy. I rolled them in a ball and lightly flattened the top and they came out perfectly round. I had to bake them a few more minutes as well. The aroma of the raspberry and chocolate filled the house. These cookies flew off the cooling rack and I only got to try one! Now my kids want me to make more!
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7 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Mar. 13, 2011
I was fooled at 1st. I read the reviews, n decided to try this with some modification. I used 1 can Prgresso onion soup, a carton of beef broth, 12 oz. of Foster beer, a tblsp. of italian seasoning, a half of envelope of onion soup, and a 3 lb. sirloin roast, which I seasoned with granulated garlic, before putting it in the SC. After cooking it on low for 7 hours, I tasted it by cutting a small piece of meat, and was still able to taste the strong beer flavor, and the meat was very tough. I thought to myself "I can't believe I wasted a good sirlion roast on this recipe, I'm gonna leave a 1 star and tell everyone how horrible this recipe is, and what are ppl thinking? Don't they have any taste buds?" Since nobody in my family was home yet, I sliced up the meat with an electric knife (because it was so tough). and threw it back in the SC on the warm setting. Later that night, my teenage son came home, and took a couple of pieces out of the SC, and told me that it was real good. So my curiosity got the best of me, and I tried a piece, and it was so tender, it practically melted in my mouth. So I took all the sliced meat, and the liquid and put it into a container in the refrig. The next day, I toasted some Kaiser rolls with butter and granulated garlic, and added the meat which I nuked w/the juices, just to warm it, some sauted mushrooms and onion, with Mozz. and put it under the broiler. That's where the WOW factor came in. This sandwich litterally melted in my mouth!! OMG!!!
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6 users found this review helpful

Fish Fillets Italiano

Reviewed: Feb. 9, 2005
This should be in the Hall of Fame! The only thing I changed was, instead of using white wine, I used white sherry, and I added italian seasoning and an extra clove of minced galic (we love garlic). Even my 11 yr. old son who HATES any kind of fish, loved this! I would give it 5 stars just for that! I served it with egg noodles instead of rice, I thought it would go a lot better, and it was GREAT. I also served it with an italian herb salad with crusted bread YUM!!
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6 users found this review helpful

Spiced Pumpkin Seeds

Reviewed: Oct. 24, 2004
WOW!! These are AWSOME!! I decided to do something different with the pumpkin seeds this year. I stumbled across this recipe and my kids can't stop eating them!! After looking at the ingredients, I didn't think they would be that great, but I was so wrong!! I soaked them for about an hour in a bowl of water, just to clean them off. Then I just drained them. I also used butter instead of margerine, and I baked them at 350 for a half hour, stirring them only once, and they came out great! They also fill the house with a fantastic aroma! I will be using this recipe for now on!!
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6 users found this review helpful

Ham Cake-ettes

Reviewed: May 13, 2012
Not sure if I did something wrong, being that so many other people had such great results. I followed the recipe exactly, but I used CountryCrock garlic mashed potatoes from the refrigerated section of the grocery store. They came out so mushy that they fell apart in the frying pan, and made such a mess. I think I will try these again, only with homemade leftover mashed potatoes.
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5 users found this review helpful

Tortellini Alfredo

Reviewed: Feb. 26, 2011
This is the best tortellini alfredo I've ever had!
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3 users found this review helpful

No bean simple chili

Reviewed: Oct. 7, 2010
I won first place two years in a row with this recipe!
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3 users found this review helpful

Best Bread Machine Bread

Reviewed: Jan. 1, 2010
After trying this recipe for bread, I liked it so much I decided to try it with rolls for a New Year's Eve dinner. I used the dough cycle and increased the sugar to 3 table spoons, when the dough cycle was finished, I rolled out 1 oz. pieces and lined them in a buttered glass baking dish, about one inch apart. I put a cloth towel over it and put them in the microwave with it off for a hour just so they rise again. Then baked them on 375 for 20 minutes. Took them out and brushed melted butter over them, and baked them for 10 more minutes. They were the best rolls I have ever eaten. My guests couldn't stop eating them. All I heard all night was how good the rolls were.
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3 users found this review helpful

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