DVDIVA Recipe Reviews (Pg. 1) - Allrecipes.com (18094929)

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Pollo Fajitas

Reviewed: Feb. 28, 2012
This wasn't bad, but wasn't amazingly awesome either. It seemed to be a bit vinegar-y, and I'm not sure it really has an authentic Mexican style taste to it. I did let it marinate in the fridge for about an hour before I cooked it and added twice the amount of garlic that it asked for (but followed the rest of the directions). Both my boyfriend and I thought it was just OK.
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Taco Seasoning I

Reviewed: Mar. 18, 2011
I didn't have any paprika or red pepper, so I substituted a total of 1/4 teaspoon of cayenne pepper instead. I also used slightly less than a teaspoon of sea salt, and it was still plenty salty, so I think that could be reduced next time. With my substitutions, it made slight over 6 teaspoons (or about 2.5 tablespoons). I ended up using about 1.5 Tbs for 1/2 lb of ground beef and the amount of seasoning seemed to work just fine. Like others mentioned I added flour to the mix before dumping on the browned, drained beef and added water (a little over 1/3 cup) and let it simmer down.
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Chicken Tortilla Soup

Reviewed: Mar. 18, 2011
I halved the recipe and it was the perfect amount for two people as a side dish to tacos. I didn't have cornstarch and I didn't want the soup too thick, so I used 1 Tablespoon of flour with 1 Tablespoon of water and it came out with just a slightly thicker consistency than water (got thicker once I put the cheese in). Also, I didn't have the Mexican cheese blend, but I used grated pepper jack cheese instead and it tasted really good still. I used chicken broth that I had made - I forgot to add salt since I make the broth without salt, but it turned out to be really tasty still and not too salty (unlike what you get at restaurants). We're not huge tomato fans, so next time, I think I will reduce the amount of the tomatoes (I used about 3/4 of a 10 ounce can of Rotel diced tomatoes with green chilies). Even though it had a lot of tomatoes, I give this recipe 5 stars because it was so much easier (with less ingredients) than the other Tortilla Soups on allrecipes.com, but still came out pretty yummy!
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Extreme Chocolate Cake

Reviewed: Mar. 5, 2011
I followed the recipe exactly, and it came out very rich and dense. Making the recipe as is with two 9" pans resulted a 2-layer cake that was about 2" tall. Each layer did not rise very much at all. I ended up having to bake the cake for an additional 15 minutes before the toothpick came out clean. I thought it would dry out the cake, but it was still very moist. We ended up not eating it for another 1.5 days later, and it was still very moist and delicious. It was very easy to make and surprised everyone that I made it completely from scratch!
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Garlic Prime Rib

Reviewed: Dec. 25, 2010
Delicious! We had a 5 lb. prime rib, but as mentioned in other reviews, we went ahead and made the full amount for a 10 lb. I'm glad we did since the recipe didn't seem to make that much. Since we could spread it on thickly, it ended up with a nice crust. We did the 12 minutes at 460 degrees, 8 minutes at 400 and 1.5 hours on 325. Our roast seemed to cook a bit faster than 20 minutes per pound - we tested the temperature a little earlier, and we were glad we did. Parts of it were already cooked through a bit more than medium rare.
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Fresh California Salsa

Reviewed: Dec. 22, 2010
I love cilantro and garlic, but this recipe was still just so-so. It does seem to still be missing something - perhaps red wine vinegar or some other kind of vinegar. It is super simple to make, so it's great there, but I agree with some of the other reviewers that it still seems to be missing something (but I can't figure out what).
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Cracked Sugar Cookies I

Reviewed: Dec. 22, 2010
I scaled the recipe down to 16 servings so that it used 2 egg yolks, and the cookies came out great! Three days later and the cookies still are pretty good (but super good when they are right out of the oven). I followed the recipe and the cookies came out just like in the photo. The one interesting thing was that I'm not sure if it's just my oven, but to get the cookies to slightly brown, I actually had to leave them in the oven for 5-7 minutes longer than what is stated in the recipe.
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Sweet Spicy Wings

Reviewed: Dec. 22, 2010
I didn't have any Louisiana-style hot sauce, but I did have Tapatio hot sauce. I looked around online, and several sites said that the Louisiana-style has more vinegar, so here's what I tried. I used 1/3 cup of Tapatio and added in white vinegar to make 1/2 cup. I kept everything else the same, but left out the cayenne since it seemed spicy enough. The sauce tasted delicious, and I marinated the wings for about 45 minutes. Here's what I should NOT have done - I followed one other person's review to turn up the heat to 400 for 7 minutes towards the end...bad idea - it ended up burning the sauce and blackening the parts of the wings touching the pan. However, the unburned parts still tasted pretty good! It's just too bad parts got burned. Next time, I will try it with Louisiana-style sauce to see if it's better, and I'll leave the oven temperature the same throughout. There is this packaged wing seasoning from French's (that I think used to be another brand) that tastes REALLY good - I was hoping that this would taste the same, but it's still a bit different (and the French's seasoning is still tastier). However, this isn't bad for making it from scratch!
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Spaghetti Sauce

Reviewed: Dec. 5, 2010
This was really quick and easy! Here were my modifications, and it came out very tasty! I only had one 14.5 oz can of tomatoes (and they were whole, peeled tomatoes but I just diced them up), so I used that (including the juice in the can) plus one 6 oz can of tomato paste and one 8 oz can of tomato sauce. I was too lazy to see if I had scallions still growing outside, so I just used up 1/4 of a medium onion and minced two really large cloves of garlic (because I didn't see that they were supposed to be crushed). While the sauce was simmering, I cooked up 1/2 lb of ground spicy sausage meat and added it to the simmering sauce after about 10 minutes. Then, I let the sauce simmer some more for 10 minutes to do the total 20 minutes. We like a lot of sauce on our pasta, so this made about 3 servings.
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Italian Popcorn

Reviewed: Dec. 2, 2010
Using salted butter and Romano cheese, I find that you don't really need to use garlic salt. Instead, just use garlic powder. Also, I just toss in the melted butter and then start sprinkling in the Italian seasoning and garlic powder in order to not use too much Italian seasoning - just sprinkle it on by eye. If you want it saltier, you can always just sprinkle on a extra salt.
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Photo by DVDIVA

Baked Mushroom Thighs

Reviewed: Nov. 1, 2010
This recipe was good, but not spectacular. It tasted a lot like Shake N' Bake with cream of mushroom soup as a gravy. I followed the advice of others to make it more flavorful since when I made it as is and tasted the bread crumb mixture before dipping the chicken into it, it did taste a bit bland. So, I added garlic powder and italian seasoning. Then, like the others, I dipped the chicken thighs into part of the can of soup (saving the other part for the gravy) with skim milk (instead of the canned milk). It was easy to make, but maybe I had too high of expectations from the other reviews of how it was going to taste. It was just OK.
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Chicken Breasts with Herb Basting Sauce

Reviewed: Sep. 5, 2010
I think I may be spoiled by the Rosemary Roasted Turkey recipe from this site (I use it for whole chickens on the rotisserie or for oven-roasting), and because it tastes so good, this recipe pales in comparison in taste. However, I can see how if you haven't tried any olive oil/herb mixtures on chicken before, that you would be wow'ed by this recipe. I don't think it's bad - I just didn't think it was as spectacular as all of the 5 star reviews. I made the recipe as described except, I used skinless boneless chicken breasts at 375 degrees for 25 minutes.
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Kettle Corn

Reviewed: Jan. 24, 2010
Going by other reviews and comments, I tried things a little differently - I used 1/4 cup of popcorn with 1/3 cup of sugar and 3/4 teaspoon of salt in a Whirley Pop stovetop popper. It came out a bit too salty and slightly burned and carmelized. Next time, I will try it in a normal pot like others with a bit less salt and hopefully it will come out better. However, it wasn't bad for the first try, using some alternative methods and quantities.
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Maple-Glazed Pork Chops

Reviewed: May 14, 2009
I used four thin pork loin chops, so I ended up halving the flour to coat the chops, but went ahead and made the full amount of the drizzle. I also didn't have any cornstarch, so I used 2 TB of flour in the water. Because the chops I had were thin, I first browned them in the skillet, which cooked them through and set them aside. In the same skillet, I made the sauce, but ended up only using about a tablespoon of the flour/water mixture - otherwise, I was worried that the the sauce would end up too thick or too lumpy. After cooking the sauce, I put the chops back in to heat them up a bit and coat them in the sauce. The chops came out OK, but the only thing that made them tasty was the sweetness of the sauce. Not sure if having thicker chops in the oven works better somehow, but this method was alright.
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Banana Crepes

Reviewed: Apr. 30, 2007
This was the first time I made crepes before and they turned out really good! I halved the recipe and it still worked out well and got good practice at flipping the crepes over in the air!
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Slow Cooker Beef Stew I

Reviewed: Apr. 5, 2007
I only needed to make enough for two people, but saw that others said that there wasn't enough sauce/gravy, so here's what I did: I only used 1 lb of beef, 2 small potatoes, 2 carrots and 1 stalk of celery. However, I kept the same amount of everything else that the recipe mentions except I doubled the amount of paprika, garlic, Worchester and used a whole can of beef broth (around 2.5 cups). End result? Plenty of sauce and pretty tasty. My husband really liked it, but I thought it could have used a little more spices - hence the 4 stars. I didn't bother to brown the meat either - just threw everything in the crock pot and let it go for 11 hours. This was super-easy and pretty good!
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Rosemary Roasted Turkey

Reviewed: Jan. 28, 2007
I have made this turkey every Thanksgiving for the last six years and it's always a crowd pleaser. I also use the same recipe (halved or quartered) for rotisserie-ing whole chicken on the grill. Once you loosen the skin away from the meat, you can just dump the oil into the bird and massage it around from the outside.
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Fettuccine Alfredo IV

Reviewed: Jan. 27, 2007
Pretty tasty - I also used about 2/3 of the butter called for - I also added sliced mushrooms and small pieces of broccoli (which afterwards, I realized I should have steamed for a couple of minutes before putting them into the sauce since the way I did it, the broccoli came out a bit crunchy). Next time, I would try adding some roasted garlic since it seemed to be missing something.
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Brown Sugar Meatloaf

Reviewed: Jan. 21, 2007
Very good meatloaf - it stays together when sliced. I added a clove of minced garlic and instead of using and putting the sauce from the recipe on the bottom, I used the sauce from "Rosemary Turkey Meatloaf": 1 8oz cup of canned tomato sauce 3/4 cup of brown sugar 1 Tbs of dijon mustard Mixed together and poured on top - delicious! Make sure you save extra sauce for later!
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Whole Wheat Blueberry Pancakes

Reviewed: Dec. 16, 2006
Really good! I used 2 tablespoons of sugar instead of the artificial sweetener, 1/4 cup of white flour instead of 1/4 cup of whole wheat flour and frozen blueberries.
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