Diane Petersen Recipe Reviews (Pg. 1) - Allrecipes.com (13537836)

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Diane Petersen

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Rum or Bourbon Balls

Reviewed: Dec. 10, 2011
The dough was a bit crumbly towards the end so I pressed the dough into tiny ice cube trays with silicone bottoms. I stuck the cubes in the fridge for about 10 min. I came up with 80 perfectly formed Rum balls/bells. Great technique.
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Magic Cookie Bars II

Reviewed: Dec. 15, 2010
Great recipe. Great combination of flavours. My favourite is chocolate chips with pecans and dried cranberries. Two suggestions to make this recipe better: 1. I mix the graham wafer crumbs in with the margarine and press it into the pan to keep the crust from crumbling when cut into bars. 2. Put the pecans on top of the sweetened condensed milk otherwise the nuts get too soggy.
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Peanut Butter Bon-Bons

Reviewed: Dec. 3, 2010
To make uniform bon-bons press the peanut rice-krispie into small ice cube trays with silicone bottoms. The bon-bons will pop out nicely after a short refrigeration. If you 1/2 the recipe the amount is a lot more managable to work with.
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Belle and Chron's Spinach and Mushroom Quiche

Reviewed: Nov. 24, 2009
Someone brought this quiche to a brunch and I immediately asked for the recipe. I loved the creamy texture of the quiche paired with the crisp crust. There's something about the blend of cream, eggs and cheeses that is superb. I happened to have smoked salmon on hand so I used that instead of bacon. My husband said it was the best quiche he's ever had easily. I agree with the other reviewers about the runny consistency when taken out of the oven and the onions and mushrooms might be considered underdone to some. Next time I'll saute the onions and mushrooms as suggested by other reviewers. This quiche is one of those dishes that is almost better the next day. We heated it up the next day and it had a firmer consistency and still had all the great flavours as the day before.
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Malaysian Beef Rendang

Reviewed: Sep. 15, 2009
Beef Rendang? More like Beef Rendon't. I made this recipe thinking it was similar to a dish at our favorite Malaysian restaurant but I got it wrong and did not like this dish at all. I spent the majority of the day gathering ingredients from a specialty store and then I painstakingly followed the directions of making the paste etc. What I ended up with was this fibrous strange dish with a weird taste and tons of leftovers that I don't want to eat. For me this recipe was not worth the time or effort.
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