diane Recipe Reviews (Pg. 1) - Allrecipes.com (16661020)

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Ghirardelli® Individual Chocolate Lava Cakes

Reviewed: Dec. 15, 2010
I also found this recipe in Good Housekeeping a few years ago. They are so easy and come out right every time. The other recipes that do not have the center can be very tricky to get done just right--basically they are an undercooked cake--this one is not. When I make chocolate ganache for cake or cupcakes, I make a little extra, then scoop it into balls and store them in the freezer. That way they are always ready when I want to make these lava cakes! It's really too messy to roll them in your warm hands, so I use a spoon (a melon baller would work too). Sometimes I mix in a little frambois to flavor the center. A raspberry coulie squirted or dabbled on the plate with the fresh raspberries and a sprig of mint (served on a white plate of course) makes a gorgeous presentation. I do not use the whipped cream because it leaves a heavy taste in the mouth. These cakes are very, very easily reheated in the microwave (in the cups) for just a few seconds. They come out like freshly baked.
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26 users found this review helpful

Pumpkin, Spinach, and Feta Frittata

Reviewed: Nov. 27, 2011
Folks, if you're having a problem getting the eggs cooked enough, it's because this is not prepared like a real frittata which is started out in a skillet. Your pumpkin (4 cups is too much for 8 eggs)and potato and onion should be sauteed (separately, of course) then the eggs poured in and cheese added, cook till the bottom is set, then place in hot oven or under broiler. Sauteeing the veg will add so much more flavor to the pan than pre-cooking in a microwave (yuk); and in a good skillet, I have never had a frittata stick. This way, it cooks in a lot less time and you don't have a bunch of bowls to wash--just one skillet. Also, for any dish to be flavorful and not one dimensional, you must season each component--not just the final conglomeration.
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145 users found this review helpful

Pie Crust IV

Reviewed: Nov. 30, 2011
I, too, absolutely use ice water! Too save some work, place the flour, salt, butter/lard/shortening in food processor and pulse till crumbly. Add ice water a little at a time, pulsing, till it comes together into a ball. Shape into a disk, wrap in plastic and refrigerate for 30 minutes. Proceed with rolling and refrigerate before filling. Don't overhandle or it will be tough.
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7 users found this review helpful

Bolognese Sauce

Reviewed: Dec. 27, 2011
I, like most reviewers, had to adjust this recipe to make it tasty. I personally think there is a major technique fault in this recipe in that it doesn't call for the mushroom/carrots/celery to be sauteed yet a lot of people recognized that and did it anyway. This process develops the flavor of the vegetables--a must in just about any recipe (even vegetable soup). Also, the sauce/paste issue is a major fault. Tomato paste is a must. One last thing, never serve sauce on top of plain, white pasta. The pasta should be stirred into the sauce so it is coated. Save a little pasta water to help loosen it up if needed. My Italian grandmother taught me this. I think this pile of white pasta habit was developed from American restaurants trying to cut down on costs. It is not the Italian way!
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20 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Jan. 6, 2012
Got this recipe from a friend and made it a couple weeks ago. We agree with those who think the chili beans made it taste too much like chili. You put it in your mouth and you get the chili flavor but, hey, it's not chili! I'll stick to making chili as chili and use another bean in this soup if I make it again.
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2 users found this review helpful

White Chili with Ground Turkey

Reviewed: Jan. 24, 2012
I like the taste of this--used 1/4 tsp cinnamon which gave it a pleasant undertone of cinnamon but not overpowering. Also, I cut down to 4 cups stock for a less soupy result. However, I did NOT like the look or mouth-feel of the ground turkey. If I make this again, I will use shredded turkey or chicken.
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1 user found this review helpful

Puff Pastry Valentine Cookies

Reviewed: Feb. 2, 2012
3 stars for the general idea, but has anyone tried to bake them plain and then apply the caramel topping (warmed and possibly thinned out a little) and sprinkle with toasted coconut or almonds? I probably would use honey instead of caramel. And to keep the pastry from rising too much, it should be docked a few times with a fork. O-o-o-o, how about dipping the tops in warm chocolate ganache, then sprinkling with ...? Time to get the puff pastry out of the freezer!
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15 users found this review helpful

Pork Chalupas

Reviewed: Feb. 18, 2012
I don't understand why so many of you are giving this recipe such high marks when there are clearly two major flaws: 1) the salt issue, you all say it is way too salty (and I agree), and 2) beans should not be cooked in salt, or they won't soften--it should be added at the end. Please stop rating based on your changes to the recipe and just rate the original recipe. With this many negative remarks, does it really deserve a 4.5 star rating? I think not.
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8 users found this review helpful

Cajun Chicken Pasta

Reviewed: Feb. 25, 2012
Made this for dinner last night and we really enjoyed it; however, it really needs more cajun seasoning for our palates. If you don't like spicy, these proportions should be alright for you. I did not add the parmesan because I don't think of it as a cajun ingredient and it tasted great without it. I'm half Italian and I use plenty of parmesan in other dishes. One tip on the thickening: if you sprinkle about a Tbs of flour over the veg when they are just about done and stir it around a minute, then add your liquid (I used 1/2 cup heavy cream and 1 cup 2% milk) it will blend and thicken perfectly and won't make the dish taste floury. Use this method for soups too when you are sauteing your veg (don't tell me you just put them in raw! :-{). I also used a bag of frozen peppers and onions which I defrosted, drained and blotted on a paper towel to get the extra moisture out; also added fresh sliced garlic in the saute (no garlic powder here! What's up with garlic powder anyway? I don't get why so many people use it instead of fresh--if you put it through a garlic press, it melts into the dish.) Can't wait to make this for friends!
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2 users found this review helpful

 
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