Diane Recipe Reviews (Pg. 1) - Allrecipes.com (1590699)

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Artichoke and Roasted Red Pepper Dip

Reviewed: Apr. 24, 2006
Took this to a barbeque last evening, and it was gone in a flash!! Unusual for me not to make ANY changes -- this is great, just as written! Thanks for a KEEPER!!
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3 users found this review helpful

Buttery Cooked Carrots

Reviewed: Mar. 31, 2006
Very good! I used unsalted butter, less brown sugar and sprinkled on a little lemon pepper at the end. THAT gave it a wonderful taste!!
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3 users found this review helpful

Sweet and Buttery Turnips

Reviewed: Jan. 30, 2006
Didn't really care for the combination of flavors in this dish. I would leave out the brown sugar and nutmeg next time. Not sure about the sour cream, but might try adding a little to my usual way of coursely mashing turnips and carrots, with butter and seasonings. The carrots add a sweeter flavor and no need for sugar.
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13 users found this review helpful

Apple Pizza Pie

Reviewed: Jan. 22, 2006
My husband has always like cheddar cheese with his apple pie, so thought he would like this (he DID). I don't care for canned fillings, so made my own, using 5 med. sized Granny Smith apples. I got distracted, while making the crust, and put the butter, sugar and flour in the bowl together. Rather than dump it out and start over, I mixed it that way and ended up having to add a couple tablespoons water to get the dough to hold together. Was worried it would be tough, but turned out tender and good. I'll try it the right way next time and see what the difference is. Also, next time, I will only use a 1/4 cup or so of the flour in the cheese and brown sugar mixture -- 3/4 cup was way too much. I'm sure the cheese is not SUPPOSED to melt. A good, DIFFERENT recipe -- thanks.
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10 users found this review helpful

Asparagus Cashew Rice Pilaf

Reviewed: Dec. 19, 2005
This is SO good!! I used Basmati rice and chicken bouillon (omitted salt). Didn't have fresh asparagus, so used frozen and added some sliced fresh mushrooms and roasted red peppers. I toasted the cashews before adding. I will play around using different vegetables. This will be a staple when I want a great rice dish. Thanks for a keeper!
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Mushroom Salad II

Reviewed: Sep. 20, 2005
Mushroom lovers (like ME) will love this! I did substitute diced red onion for the green onions -- gave it a nice color with the green parsley. Served it over lettuce leaves along with a grilled steak dinner. Thanks for a "keeper", Valarie!
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28 users found this review helpful

Chinese Chicken Salad II

Reviewed: Jun. 16, 2005
A PERFECT dressing for oriental salads!! Giving only 4 stars because I DID mix in a little Sesame Seed oil, along with the vegetable oil, and added bean sprouts, shredded cabbage, and snow peas to the other ingredients in the salad. Also substituted shredded, baked wontons (from another recipe on this site) for the chow mein noodles. My husband said this was the best oriental salad he's ever tasted.
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32 users found this review helpful

Grilled Salmon II

Reviewed: Apr. 25, 2005
Served this for company last night and got RAVE reviews!! I'm usually one to alter recipes, but the ONLY change for this one was to use olive oil in place of the peanut oil. Marinaded it for nearly 6 hours and the flavor was just right -- none of the ingredients over-powering, but just right! Thanks for a keeper!!
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1 user found this review helpful

Spicy Pretzels

Reviewed: Feb. 22, 2005
The first time I tried these, I wasn't sure how they would come out because I used olive oil (was out of other). Everyone loved them! The second time I made them, I used Fiesta Ranch dry dip mix, and they were a big hit, also. I do substitute garlic POWDER for garlic salt. Also, after they have marinated, I spread them on baking sheets and bake at 350 degrees for 5 to 7 minutes. Thanks, Valarie, for a great recipe!!!
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Corn Chowder II

Reviewed: Feb. 22, 2005
This was very good! The only change I made was to use half Monterey jack cheese and half pepper jack. We like spicy and this gave it more of a kick -- next time I might just use all pepper jack. To serve, I used the idea I had gotten from another site. Divided it up into oven-safe bowls and topped with puffed pastry. Cut rounds from sheets of puffed pastry slightly larger than the bowls, brush edges with beaten egg, invert rounds onto filled bowls and press edges to sides to seal. Brush tops and refrigerate an hour. Place bowls on baking sheet and bake in 400 degree oven for 30 minutes or until golden and puffed. Makes an impressive presentation for soups and chowders!!
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25 users found this review helpful

Easy Roasted Peppers

Reviewed: Nov. 6, 2004
Can't believe so many thought this a good way to roast peppers!! Had a huge bag full from my garden, so thought I would try this way (like to roast them and freeze for cooking through the winter). These turned out way too dry!! Will do the next couple batches my old way -- just cut them in half, remove the seeds and put them under the broiler for 6 to 10 mins. until blackened and blistered. I line a baking sheet with foil and just wrap it around them to cool before peeling. Works great and no mess on the pan.
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420 users found this review helpful

Spinach Stuffed Chicken Breast

Reviewed: Nov. 4, 2004
Always looking for something a little different for stuffed chicken breasts and this one is great! I substituted frozen chopped spinach (Microwaved and squeezed dry), Mozzarella and a small amount of finely minced fresh jalapenos (had so many from my garden) Used slightly more cheese and less spinach then called for, and added a little crumbled chicken bouillon to the mixture for extra flavor. My family loved it and it's an easy "prepare ahead" and bake later dish for company.
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3 users found this review helpful

'Out of Salad Dressing' Salad Dressing

Reviewed: Nov. 2, 2004
WONDERFUL!!! Be sure to use FRESH parmesan. I mixed a little horseradish mayonnaise in with the plain, which gave a a bit more zip. Great over a simple lettuce and tomato salad!!
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12 users found this review helpful

Baked Corn Casserole

Reviewed: Oct. 31, 2004
This is soooo GOOD! Followed the recipe exactly, except used fresh jalapenos from our garden. Will be making this often. Great side dish for Thanksgiving!!
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0 users found this review helpful

Apple Pork Chops

Reviewed: Oct. 22, 2004
Way too watery. My husband said the flavor was fine, but won't make this again.
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Stuffed Mushrooms III

Reviewed: Sep. 4, 2004
Loved the blend of flavors! I cut the recipe in half and had plenty to fill two huge portobellos. After baking, cut them into quarters and served along with a steak and salad dinner for four of us. GREAT!!!
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0 users found this review helpful

Chocolate Chess Pie I

Reviewed: Sep. 4, 2004
Needed to come up with a special dessert for company last night, had all the ingredients on hand, so gave it a try. Served it with a dollop of whipped cream and everyone loved it! DID take a little longer to bake ("set") than stated and had to cover the pie crust edges with foil to prevent over browning. Next time I will be prepared to expect that. Definitely an EASY to make WINNER!!!
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17 users found this review helpful

Beef Bourguignon II

Reviewed: Jun. 10, 2004
This got RAVES at dinner last night! It smelled sooo good while in the oven and they couldn't wait to taste -- and they were not disappointed!! I used one cup wine and one cup beef broth and didn't add the canned onions. Thanks for a great recipe!!!
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1 user found this review helpful

Clinton's Special Vegetarian Quiche

Reviewed: May 12, 2004
This was pretty good, though next time I'm going to try it with filo as another reviewer suggested. as I think it would stay crisper on the bottom. Sauted a little garlic and some sliced mushrooms along with the onions and used frozen spinach, which I thawed and squeezed dry. Only used one sheet of puff pastry, which was more than enough.
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5 users found this review helpful

Sweet Pea and Dill Salad

Reviewed: Apr. 29, 2004
Giving this 5 stars because I did follow the dressing directions, completely, and it's GREAT! However, I did add some chopped sweet pickle, red pepper and minced onion along with the peas. Served it over fresh spinach leaves and sliced tomatoes.
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19 users found this review helpful

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