Diane Lynn Recipe Reviews (Pg. 1) - Allrecipes.com (18003837)

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Diane Lynn

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Lemon Wow Cake

Reviewed: Oct. 10, 2006
good cake but the bake time was way off for me, it needed a lot more bake time.
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2 users found this review helpful

Fruit Dip II

Reviewed: Jul. 18, 2006
Excellent! This can be used for so many desserts; sometimes I add a little creamy cool whip to the mix, how much is contingent on the taste and the consistency I want, since I use it for so many different things.
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1 user found this review helpful

Vanishing Oatmeal Cookies

Reviewed: Jul. 6, 2006
I’m giving 5 stars to the original Quaker Oatmeal Cookie Recipe. The original Vanishing Oatmeal Cookie recipe from Quaker Oats is usually found right under the lid of the canister of Quaker Oats. The recipe is exactly the same except for one ingredient the original recipe calls for cinnamon instead of pumpkin pie spice, we think the cinnamon taste much better in the cookies, of course the raisins and nuts are optional that’s up to your taste. If you do use raisins try softening them before you put them in the cookies it keep the texture more moist, I like to make mine a little bigger and don’t over bake them, keep them nice and soft. I always use butter never margarine but that’s also your personal taste.
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76 users found this review helpful

Chocolate Earthquake Cake I

Reviewed: Jul. 5, 2006
This cake was a big hit and it was so easy to make, that's always a winning combination easy and yummy! It's one of the ugliest cakes I've ever baked but I guess that's why it's called an earthquake cake.
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1 user found this review helpful

Spinach Cheese Ball

Reviewed: Jun. 14, 2006
This is a good dip with flavor that can be served to your Atkins friends with a sturdy vegetable for dipping, and it delivers on taste for your other guest.
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3 users found this review helpful

Mother's Day Pie

Reviewed: May 15, 2006
My mom loves coconut so I did put extra coconut in this, she loved this, as we all did, I had to cook it longer also but this is really fantastic for the coconut lovers!
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4 users found this review helpful

Blueberry Boy Bait

Reviewed: May 15, 2006
Very good, moist, not sweet, great for breakfast or brunch, can be make a day or two ahead of time, this is a great recipe for blueberry fans.
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0 users found this review helpful

Oven Scrambled Eggs

Reviewed: May 15, 2006
Perfect recipe, perfect eggs, I used my kitchen aid mixer with the whisk attachment and it was a snap to make a lot of eggs for a crowd, everyone loved the eggs, these were the best scrambled eggs I ever tasted. Thank you for this recipe.
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0 users found this review helpful

Sweet Potato Bake

Reviewed: Mar. 15, 2006
I have never bought canned potatoes, but I tried this and was so pleasantly surprise. This was excellent! Lot’s of taste for little effort and that's always a great thing for a busy cook. I won't take the easy way out if the taste isn't there and this delivers in a big way, I love that it taste good no matter what temperature it is. Thanks for a winning recipe.
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5 users found this review helpful

Hawaiian Wedding Cake II

Reviewed: Feb. 13, 2006
I made these changes; I used 1-20oz and 1-8oz can of pineapple, drained, reserve pineapple juice to use in the cake batter instead of water, I also added coconut in the cake batter then baked it. I then cooked the pineapple in a saucepan on low heat with some butter and regular sugar until the liquid was absorbed and the pineapple tasted caramelized and sweet. Completely cool cake and pineapple then spread pineapple over cake. I used toasted coconut pudding instead, made with 1&1/4 cup milk, mixed pudding with cream cheese, add 2T powdered sugar and coconut. Since I always bake my cakes a day before I’m serving them I just stored the pudding in the fridge without the cool whip folded in, don’t forget to lay plastic wrap right on the pudding so it doesn’t form a skin. Then the next morning I assembled the cake, I folded the cool whip into the pudding mixture spread it over the cake then sprinkled the top with just a little more coconut. Then I put it in the fridge (it was assembled for 9 hours and did not get soggy), I took it out an hour before I served it, so it was perfect when I served it, it was still just a little chilled. I made it in a glass casserole dish a little bigger then a 9 x 13 so you could see the layers of cake, pineapple, creamy topping and coconut. I had to leave out the nuts because one person will not eat nuts, so when I served it I sprinkled chopped macadamia nuts on those who wanted nuts and a single stemmed cherry on top of each piece.
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3 users found this review helpful

Kielbasa Stew

Reviewed: Feb. 6, 2006
I'm going to give this recipe 5 stars for giving me the idea to create my own version of Kielbasa Stew, because you can substitute whatever you prefer, I made these changes to suit our taste, I first sautéed the cabbage in butter, extra virgin olive oil and caraway seeds, I used a large can of diced tomatoes for the liquid, I omitted the onions and added some garlic, then I added spices to our taste, if you make sure all your product have no sugar in them your recipe will be acceptable for a high protein diet. I kept the green peppers in, and the sour cream was a very nice touch.
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2 users found this review helpful

Seven Layer Taco Dip

Reviewed: Jan. 23, 2006
Leaving out the onions made it possible for everyone to enjoy this dip, there is so much flavor in this dip that the onions weren't even missed.
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0 users found this review helpful

Deb's Scallops Florentine

Reviewed: Jan. 12, 2006
Wow is this a crowd pleaser! Which is what I love, since the palates at my dinner parties range from age 11 to 86. Do not skip step 2, I skipped it the first time, then I tried the dish again with step 2 (adding sea salt to the water) and that step is important to the final taste of the dish. I wanted the scallops to be the star of this dish so I did leave out the mozzarella cheese and the suggested amount of old bay seasoning; I doubled the recipe but I didn’t double the amount of spinach, I topped the dish with Italian bread crumbs, (which I did not measure) and I did add a very, very small smidgen of old bay, I didn’t really measure the parmesan cheese either I did end with some of the parmesan on top since I think it makes for a nice crusty top.
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3 users found this review helpful

Strufoli II

Reviewed: Jan. 5, 2006
Excellent, served these after a huge meal (the feast of the 7 fish, Christmas Eve) and the table had tons of cookies and cakes, panettone and these were gone, everyone loved them they really are delicious, thank you so much, I have replace my grandma's recipe with this one. One thing, I made them a little larger only to save a little time but turns out that everyone liked them that way so I’m just going to keep them a little larger to save the chef some time, plus they were tender in texture and I really liked that.
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26 users found this review helpful

Pumpkin Cake III

Reviewed: Jan. 4, 2006
We loved this cake, I did bake it in a 9 x 13 cake pan, but I didn't have to bake it that much longer, I just kept checking on it and it was done shortly after an extra 10 or 15 minutes. When I saw that it was firm I just touch the center and it sprang back up, I wasn't going to frost it so I didn't want any test holes in the cake. It was delicious served with whipped cream. I'm a fairly experienced cake baker so I don't need the toothpick in the middle test, I can tell by the firmness of the cake and the spring. One reviewer mentioned she baked it for 75 minutes, well that's a big gap so please know your oven and test the cake the way you know it's done, but once you get it right you'll love this cake, it's got lots of possibilities of dressing it up and just keeping it simple like we did. It was moist, not too sweet and the taste appealed to everyone, I made two cakes and served it to 18 people and everyone loved it.
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4 users found this review helpful

Oven Fried Parmesan Chicken

Reviewed: Jan. 4, 2006
Very good, you could omit the bread crumbs, add extra parm and stick to a no carb diet if you prefer, very tasty either way.
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57 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Jan. 4, 2006
Fantastic flavor!
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0 users found this review helpful

Italian Biscotti

Reviewed: Jan. 3, 2006
Fantastic, I used almond extract in place of the anise (I'm the only Italian in the world that doesn't like anise) but kept true to the rest of the recipe and it was delicious, I like a more tender biscotti, and this does have a tender texture, with my small change, this is it, the family biscotti recipe for now on, thank you so much for this wonderful cookie!!!
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4 users found this review helpful

Seafood Lasagna I

Reviewed: Jan. 3, 2006
Followed the recipe except for using ricotta as others suggested, ten people at the dinner party, ten people put it on their plate, tasted it but didn't eat the rest, so it wasn't just me, no one like it, I'm so happy that I used it as a side dish instead of the main dish, when I try a new recipe I always use it as a side dish so I have a back up plan, and if I see that people really like it then it becomes one of our standard recipes, I threw this recipe in the garbage along with the lasagna, very expensive trash!
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6 users found this review helpful

Oatmeal Cake I

Reviewed: Dec. 19, 2005
This is a delicious, dense, rich cake that is very tasty, everyone loved the cake. It doesn't rise much at all, at least mine didn't, and I thought I did something wrong but it wasn't even an issue once everyone tasted it. As one reviewer mentioned it only needs about 1 and half minutes under the broil, that was very useful to know, I kept a watchful eye on it and it was perfect, I didn't serve it warm because I always make my cakes a day ahead of time, I find the cakes taste better and it's one less thing to prepare the day of the dinner party. I did use less nutmeg then the recipe (half) called for that was the only other change I made. Thank you for this recipe, I love oatmeal so this will become a favorite of mine.
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21 users found this review helpful

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