DianeF Recipe Reviews (Pg. 1) - Allrecipes.com (1661072)

Addictive Sweet Potato Burritos

Reviewed: Feb. 7, 2012

I couldn't help but to saute the onion and garlic in 1/2 cup Goya sofrito (freezer section) and 1/4 of a diced Cubanelle pepper, then added 1 can each of drained red and black beans nd 1/2 cup water, roughly mashing the mixture. To 4 baked, mashed sweet potatoes, I added 1/2 tsp. each salt and ground chipotle pepper. Due to unforeseen circumstances I froze both mixtures and thawed them this past weekend (worked GREAT!) For the tortillas, used our favorite Chi-Chi's brand Cafe Style enchilada-size tortillas (a corn flour and wheat flour tortilla). I prepared 10 Burritos, veggie spraying the seam side, laying the seam side down on a baking sheet, and veggie sprayed the tops. Placed baking sheet in lower 1/3 of the oven and turned burritos 10 minutes into the baking. They were browned/crispy and delicious. My hubby and I gave them 2 thumbs up, adding more spicy condiments as we like to do. I took leftovers to work this week and throughly enjoyed them! This deviated from the posted recipe, but I do see that others have made their own versions from this tasty "stepping stone" of a recipe!

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Barbecue Lasagna

Reviewed: Aug. 19, 2011

I did not use purchased pork barbeque, but used some freshly smoked with our favorite bbq sauce. For our family the ricotta simply did not work well with the bbq sauce when I tried it on the day I made it. I then tried it the following day hoping that the flavors would have melded better, but for me it simply wasn't a good combination.

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Feta Stuffed Chicken

Reviewed: Feb. 26, 2011

I always make this using bone-in chicken thighs. I grate the onion instead of chopping it and use the dried oregano as it's what I usually have on hand. The family simply loves this dish! Rice pilaf and some garlicky sauted spinach or roasted asparagus are my usual sides.

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Evin's Indian Apricot Chicken

Reviewed: Oct. 16, 2010

Wow! I wanted a quick-to-make dinner and knew this was the recipe to try. In lieu of the hot sauce I minced up @1/2" of habanero and added @1/4 tsp ground habanero (we love our heat!) as well and subbed out the apricot jam for a mango-peach jam that I had on hand. Absolutely delicious the first night and equally so the next day for lunch! I did have to remove the cooked chicken pieces to a bowl and reduce the sauce to my desired thickness and then return the chicken to the sauce. I turned the heat off and covered the skillet and it sat for @1/2 hour until all were ready for dinner, and then reheated quickly. What a great make-ahead entree this will be! Served over white rice and with steamed broccoli.

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German Red Cabbage

Reviewed: Mar. 31, 2010

This was done as a test for an upcoming German themed dinner that I will be attending. I tried it the night I made it and the following day (along with Slow-Cooked German Short Ribs from this site), and I have to say that while I enjoyed it the first night, the flavors seemed to have gotten better the next day. I love dishes that can be made ahead! I used the tea ball for the spices and my Kyocera ceramic adjustable slicer for the cabbage, apples and onion. Used 1 heaping Tbls. of cornstarch to thicken.

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Slow-Cooked German Short Ribs

Reviewed: Mar. 31, 2010

This was easy and very tasty. I opted not to flour the meat before browing. I was out of mustard powder and did use slightly crushed mustard seed along with 2 allspice berries in a tea ball (for easy removal). I used 6 lbs. of beef short ribs and tripled the sauce (but used only double the sugar). These newer slow cookers cook at too high a temp. even on the low setting, unfortunately, and the ribs were falling off the bone when I checked at 5 hours, but I let it go 2 hours more until dinner time. Removed the meat, used a Trudeau gravy/fat separator, and then returned the liquid to the Crock Pot whisking in some potato flakes as the gravy thickener. Returned meat to the pot (all the bones had come away from the meat) to reheat. Served along with noodles and German Red Cabbage from this site. Will definitely make this again, trying trimmed chunks of chuck roast

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Marzetti® Barbecue Slaw

Reviewed: Mar. 30, 2010

We loved it! Used homemade dressing (my variation of the recipe from Hellmann's mayonnaise) as I find prepared cole slaw dressings much too sweet. Added Bulls Eye brand bbq sauce and chipotle powder instead of Tabasco since I thought that touch of smokiness would enhance the mixture. I soaked the thinly sliced onion (used an adjustable Kyocera ceramic mandoline for all the veggies, varying the thickness) in cold water while I prepped the other veggies, then drained them well before incorporating into the mixture, this reduces the sulfur compounds that bother my tummy. Definitely a keeper!

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Bourbon Whiskey BBQ Sauce

Reviewed: Jan. 25, 2010

It was fun to simmer up a delicious bbq sauce! I used Jack, which was all I had on hand, but plan using boubon for my next batch.

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Antojitos Minis

Reviewed: Jan. 24, 2010

So easy, so versatile! I especially love the tip about pressing the warmed tortilla pieces (I opted for the quartered presentation- they are much easier to remove than the circles) into the muffin cups with a juice glass. I've got long finger nails and made holes in several of them until got out a glass...worked like a charm from then on. I opted to pre-bake the tortilla pieces to ensure a more crispy finish. I also add just about any type of meat/poultry - browned ground, leftover/canned shredded/etc., as my guys really like a more substantial nibble. I do add taco seasoning now as we all like it that way and offer our normal taco toppings for those who desire it. When they are finished baking, I remove them to a cake cooling rack for several minutes so the bottoms don't get soggy.

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Sausage Stuffed Jalapenos

Reviewed: Jan. 23, 2010

As with any appetizer based around jalapenos, my guys and I loved them! They are on tap for the AFC playoffs tomorrow (go Jets!) and I will prep them today, refrigerate them overnight, and bake them when needed tomorrow. All I have on hand is sweet sausage today, so I will add some cayenne, dried chipotle or ancho chile powder to bring up the heat. The tip about using a melon baller to easily remove the seeds/membrane is great! I use the smaller end. I do my jalapeno prep inside my cleaned out sink, to prevent the seeds from skittering about (I have a dog and don't want him ingesting any strays seeds). I also specifically buy chubby/wider jalapenos instead of longer/thinner ones so that the jalapenos don't roll over on their sides during the filling/baking process. Yum!

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Flat Iron Steak with Three Pepper Rub

Reviewed: Jan. 3, 2010

I cannot find flat iron steaks locally (Long Island), but found them in Ohio (Kroger) this past week during a family visit and brought some home in a cooler. Decided to try this recipe and am so glad I did! I used all of the rub on a 2 lb. flat iron steak that I cut in half (to grill quicker) prior to seasoning. We all loved rub! After letting the meat rest covered for 10 minutes, I sliced the beef on an angle against the grain. It was cooked a bit less than medium and so tender and full of flavor. A definite keeper in this house! Thankfully I bought 3 steaks and still have 2 more to enjoy! When I've used them up, I will definitely try this rub on other cuts of beef that I can get locally.

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Restaurant-Quality Baked Potato Soup

Reviewed: Sep. 27, 2009

Good grief! I have been making this for nearly 4 years (based on the date at the bottom of the printed recipe) and somehow haven't rated it until now. We've been absolutely loving it, but I do double the amount of potatoes used (for a chunkier soup) and microwave them when I haven't planned sufficiently ahead. Sometimes I'll use potato flakes as stated, but if there are leftover mashed potatoes on hand, then those will be subbed. I also saute a clove of garlic with the chopped onion. Thankfully it's a very forgiving recipe. I've had to increase the number of servings that I make in hopes of having a bowlful leftover for lunch the next day. Yum!

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Banana Banana Bread

Reviewed: Apr. 27, 2009

Can't say that I liked this. Too little salt (I use unsalted butter as many bakers do when 'butter' is called for. The 1/4 tsp. in the recipe just didn't add enough to the recipe. The finished bread was too greasy on my tongue. It's now a day after it was baked and my regular recipe would have developed even more flavor, but this has a dry quality and tastes flat. Sorry, but I won't be making this one again.

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Amy's Cilantro Cream Sauce

Reviewed: Mar. 6, 2009

Very well received at a pot luck I took it to! Many of us had done a walking food tour of Greenwich Village/NYC and the cilantro based sauce served along with the cooked yucca at the restaurant Cuba tasted so fresh...Amy's Cilantro Cream Sauce reminded all of us of that yummy sauce!

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Baked Pork Chops I

Reviewed: Feb. 8, 2009

I often have both my sons girlfriends over for dinner and both won't eat pork or beef but will eat chicken. Last night was no different. I used 3 bone-in pork chops and 3 very large boneless, skinless chicken breasts to make the recipe. I doubled the sauce, using Vermouth for the white wine called for. I also caramelized 3 thinly sliced onions then added 3 cloves garlic in the skillet, adding those veggies to the baking dish, wiping the skillet clean and then proceeding with the frying of the chops and chicken breasts, adding them on top of the caramelized veggies. I opted for the lower cooking temp. of 325° that was suggested by another reviewer and cooked a total of 30 minutes longer. The wide egg noodles I served alongside were delicious with the sauce. This was excellent! The pork chops and chicken breasts were so tender and moist! Definite keeper and subbing chicken allows me to make a meal we can all eat! By the way, the base of my 11" x 14" broiler pan was the only baking dish I could find that would fit all the chops and breasts in a single layer...9"x13" was just too small.

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Vodka Blueberry Liqueur

Reviewed: Jan. 29, 2009

I made a batch back in July using half the sugar called for. I've been tasting it periodically since then and while the initial harshness from the vodka has mellowed, I simply don't taste 'blueberry'.

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Glazed Chicken Wings

Reviewed: Jan. 29, 2009

I had high hopes for this as a tasty alternative to Buffalo style wings, but the wings never got crispy (even though followed various reviewers suggestions) but stayed somewhat flabby and the taste was flat. We were very disappointed.

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Super-Delicious Zuppa Toscana

Reviewed: Sep. 26, 2008

Great on the first night, but even better the next couple of days! Had no potatoes on hand and subbed a frozen 32-oz. bag of Southern-style hash brown potatoes (the small cubed style) in a pinch. They worked out great! No time spent peeling/cutting the potatoes. Thanks!

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Big Ed's Cajun Shrimp Soup

Reviewed: Sep. 26, 2008

So very tasty and easy to throw together! I routinely keep chopped red/green pepper pieces and chopped onion in zip top freezer bags in my freezer for last minute additions to recipes on busy nights. I made it with shrimp the first time around (I used 1 large can of V-8 to make 2 different batches of soup. I froze the unused portion after making the first batch...worked like a charm for the 2nd batch of soup) and used sliced smoked kielbasa and some home smoked turkey breast chunks for the second batch. We loved both versions! Thanks so much!

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Blueberry Cheesecake Ice Cream

Reviewed: Jul. 29, 2008

Wow! So good! I prepped the blueberry mixture (I must remember to mash them in the pot when the mixture is nearly done simmering as I didn't care for the frozen lumps I encountered here and there- I'm also going to use a pint container of berries instead of 1 1/4 cups next time), the graham cracker mixture and the liquid yesterday (less 1/4 cup sugar: our family likes the sweetness ratio of 3 cups cream/half&half/milk/etc. to 3/4 cups sugar. I knew the pudding was going to be sweet on its own so I reduced the sugar.) and added the cheesecake pudding mix to it today and churned it. I have the KitchenAid Ice Cream Maker and the mixture was darned near the top when it was done. I broke up the batch into two different containers using most of the blueberry mixture in one and using some homemade strawberry jam in the other. 2 different tastes from one churning! I chose not to pat down the graham cracker mixture in the pan and simply stirred it several times as it baked and now have a loose, crispy, tasty mixture stashed in my freezer. I didn't use even a quarter of it between the two batches, and simply sprinkled some extra atop the ice cream in the dessert dishes. Unbelievably delicious ice cream! Thanks so much for posting, Melissa!

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