Diva Dawn Recipe Reviews (Pg. 1) - Allrecipes.com (13783516)

Mom's Zucchini Bread

Reviewed: Sep. 28, 2008

This recipe is great. The bread is moist and the taste is great. Prior to this recipe I had never made zucchini bread. I had never eaten zuchinni bread neither had my husband or my son, but I had a lot of zucchuni left over out of my garden and I had to figure out what to do with all the zucchini. I'm not a big fan of cinnamon so I substituted the cinnamon with 1 1/2 tsp of nutmeg and 1 1/2 tsp of allspice. I also increased the zucchini to 3 cups. I have made more than 60 miniature loaves and I can't stop my boys from indulging. I tried hiding the loaves in the freezer, but my boys found them. I have given these loaves to friends and family and I get the same review everytime, this is great. Kudos to the chef. I will continue to make this recipe time after time.

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4 users found this review helpful

Simple Garlic and Basil Pesto

Reviewed: Sep. 27, 2008

This was a great recipe, but I did make a few changes. I eliminated the brazil nuts. I roasted the pine nuts first. I also added 2/3 cups of asiago cheese. I reduced the olive oil by half. I also eliminated the chili powder.

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0 users found this review helpful

Bread and Celery Stuffing

Reviewed: Sep. 27, 2008

This was a really good recipe. Instead of letting the bread sit out for a couple of hours I taosted the bread. I also used 1 tsp each of sage, oregano, and italian blend seasoning. This combination of herbs adds great flavor. I increased the butter to 1 cup. Make sure you coat each breadcrumb in the butter mixture. I also added 1 small bell pepper finely chooped. Mmm mmm good.

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5 users found this review helpful

Strawberry Jam

Reviewed: Sep. 27, 2008

This strawberry jam was great. I followed the recipe to the letter. There is only one catch to this recipe. Inorder to get the cooking jam up to 225 degrees you will have to let the mixture boil for about 15 minutes on high. I have also used this recipe on other fruits such as peaches. I love this recipe because there are not preservaives just fruit and sugar. Gotta love it.

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8 users found this review helpful

Sausage Potato Casserole

Reviewed: Sep. 27, 2008

This was a good family meal. My family enjoyed the flavor. However, I have one suggestion I prefer a thicker gravy and I found that by using milk the gravy was thin and tranparent. I suggest using 3/4 cup of heavy cream it makes a thicker gravy and taste great.

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26 users found this review helpful

Double Tomato Bruschetta

Reviewed: Sep. 27, 2008

This was wonderful. I didn't use the sundried tomatoes, but the results were still great. I used half as much olive oil. I also let the tomato mixture marrinade for about eight hours before I prepared the baguette which really made the taste stand out. I personally thought the taste was even better the next day. I also found that baking the bread slices brushed with a little olive oil or garlic butter first ensured that I had bread that was crisper and didn't soggy once I added the tomato mixture. I added one extra step, I canned the bruschetta mixture. I added the mixture to clean sterile jelly jars and then gave the jars a 15 minute hot water bath. This mixture was so good that I wanted to preserve the taste of fresh home grown tomatoes because during the winter months the fruits and vegetables just don't taste as good, so this was a good way to preserve the taste.

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0 users found this review helpful

Old-Fashioned Corn Relish

Reviewed: Sep. 27, 2008

My family really enjoyed this recipe. I prepared it according to the directions, however I did add an additional cup of corn and it was great. I added one additional step I decided I liked it so much that I would can this corn recipe. After I prepared all the ingredients I put them in sterilized canning jars and gave then a 20 minute hot water bath. I was curious to find out if canning this recipe would make the corn soggy, so after a few weeks I opened a jar and the corn was still crisp. This recipe is a keeper.

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59 users found this review helpful

Dill Pickles

Reviewed: Sep. 27, 2008

These pickles were great. I tried them after three weeks and they were just as good if not better than store bought dill pickles. I followed some of the reviews. I soaked my pickles in ice cold water for about seven hours, which helped them maintain there crunchyness. I also added a little more garlic and dill than the recipe called for. In addition I did not use the traditional canning technique because I had read that by giving the canned pickles a water bath they would come out soft. Instead I stored the pickles in the refrigerator. In the past I have stored pickles in the refrigerator for months and I have never had a problem with them spoiling. What I really liked about these pickles is that I know what my family is eating. There are no perservatives or additives just natural ingredients. I will make these pickels again.

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10 users found this review helpful

Chicken Adobo II

Reviewed: Aug. 20, 2008

This recipe was great. My brother inlaw is Phillipino so this is a traditional meal that we have at family functions. This recipe taste just like what my brother inlaw makes.

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0 users found this review helpful