DinnerDiva Recipe Reviews (Pg. 1) - Allrecipes.com (18150421)

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Amazing White Clam Sauce

Reviewed: May 25, 2015
Very good. I am rating this as made from the recipe as posted. I then made some changes on the next batch that I with a few changes made it even better. My hubby gobbled it up and I was amazed by how much he liked the modified version. I will post that version later. Thanks for a great starter recipe.
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Grilled Lemon Herb Pork Chops

Reviewed: May 17, 2015
I needed a recipe for pork country ribs that ddidn't includ BBQ sauce. I tried this one and it was really good. I will make it again but plan to marinate longer. Thank you so much Doreenbuch for this recipe. It's a keeper.
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Chef John's White Sauce

Reviewed: Mar. 29, 2015
I cannot resist making a comment here. Chef John did a great job presenting this recipe, however, I have to laugh when I read reviews of folks who consider themselves "pro's" and obviously have no concept of the basic "mother sauces" and what goes into them and what they are used for. This recipe is (except for the thyme and cayenne) a very basic Bechamel or White Sauce - I learned this way back in 8th grade home economics class many decades ago and, yes, it does and should have nutmeg in it. You don't just make this and dump it over food and expect that to be it. You must adjust it - add cheddar cheese for a cheese sauce a 'la Mac and Cheese. Add Gruyere and Parmesan to make a Mornay Sauce - great over veggies and even pasta - also used in a Kentucky Hot Brown. There are 4 other Mother or basic sauces in French Cuisine which are the basis of almost all sauces - think Hollandaise (if you've had a yummy plate of Eggs Benedict you've had Hollandaise (a mother sauce) - it's the technique used to make mayonnaise. This is such a basic sauce and can be made thinner or thicker depending on what you want to use it for - just use equal amounts of butter and flour to milk with a dash of nutmeg which enhances the taste of the sauce. More flour and butter equals a thicker sauce. Easy.
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Hash Brown Casserole II

Reviewed: Dec. 26, 2014
I've been making this recipe for years and years. I got it back in the 1980's and it's still a winner. I make it almost exactly as written but sometimes omit the topping and it's still great. It makes a lot and is good as leftovers. Thanks for posting this - I wanted to pass it along to a friend and couldn't find my recipe card so I searched till I found the right one - and this is it! Thanks Cmansky for posting this!
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Chef John's Sunday Pasta Sauce

Reviewed: Nov. 2, 2014
This looks just like the sauce my grandmother and aunts used to make. I've gotten away from putting meat in my sauce and really hate ground meat in sauce. Think I'll go back to this method. From my memories, this is awesome. When Grandma made polenta, the sauce she used was like this only she used Italian sausage simmered in the sauce - it was outstanding. Thanks, Chef John, for the walk down memory lane and for a keeper.
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8 users found this review helpful

Quinoa Side Dish

Reviewed: Oct. 20, 2014
Very good. I saute'd the onions and garlic first as suggested by another rater. I used chicken broth because I didn't have veggie broth. We had it with Basil Pesto Chicken from an online blog - It was a really good dinner.
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2 users found this review helpful

Super Simple Salmon

Reviewed: Oct. 15, 2014
I needed a quick, easy way to fix the salmon fillets I had as time was getting late this evening. I found this, and although I was a little hesitant when reading the ingredients and method, I decided to try it. It was very good! I can't give it 5 stars but for a quick dinner, it was surprising. I know I'll be making it again. It went wonderfully with a summer squash and zucchini casserole I made. A nice, light dinner that both my DH and I thought was pretty darn good! Thanks for a keeper, Slinkywink!
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Perfect Pressure Cooker Pot Roast

Reviewed: Aug. 31, 2014
I made this last night for supper. It was very good but somewhat salty - and for me, that's saying something because I'm a salt addict! I made it as close to the recipe as I could but I didn't have brown gravy mix so I left it out. The meat was very tender and after it was done I took the meat out and added about 4 carrots cut into large chunks and cooked them till done then thickened the gravy. I served this with the carrots as the vegetable, some mashed potatoes and the meat. It was very good. Don't know what can be done to reduce the salt because the mixes add a lot of salt - that's why I try to avoid mixes like this. Next time I'll try to find at least a salt free dressing mix. I will make this again with modifications. Thanks for a great recipe I can work with!
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3 users found this review helpful

Rhubarb and Strawberry Pie

Reviewed: Jul. 2, 2014
I made this tonight for dessert. I followed the recipe pretty closely except I used 1/4 C. cornstarch mixed into about 2-3 T water. I read about the crunchy rhubarb and cut mine a little smaller than I normally would have - I won't do that next time. I thought it was sweet enough, others thought it was not. The concensus of the eaters was 4 stars. Will definitely make this again! Thanks Terri for a great recipe.
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Scalloped Potatoes I

Reviewed: Apr. 22, 2014
I modified this and it was so good I had some for dessert - I know, that sounds strange! I'm not much for sweets and this was so good I had a second helping! I changed it somewhat. I used about 6 cups of thinly sliced potatoes, a large onion sliced very thin, a can of cream of cheddar cheese soup, a can of cream of chicken soup, about 3/4 cup of milk, 1 1/2 C. shredded cheddar cheese. I used a big mixing bowl and put everything in it and mixed it up till all the potatoes and onions were coated and the soups were well mixed. I layered 1/2 of the mixture in a 13x9 glass baking dish that had been sprayed with cooking spray. I sprinkled on about 1 1/2 C. diced leftover ham (from Easter dinner) then the rest of the potatoes on top. Smoothed it out and baked at 350 degrees for about an hour and 15 min. (check occasionally to see if it's done). It was out of this world and I usually don't like the taste of canned soup in recipes but this was really good. I bet using sour cream instead of milk would have been great too - I'll try that next time.
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Awesome and Easy Creamy Corn Casserole

Reviewed: Apr. 21, 2014
I left out 1 egg and added some chopped onion saute'd in the butter before adding the other ingredients. It came out more like cornbread than I was expecting. I was thinking more "side dish" - this was closer to bread. I brought it to my cousins for Easter yesterday. My opinion is that it was okay but the entire dish went and she had a ton of food. Some really, really liked it - or I would probably give it 2 stars instead. I baked it in a 9x13 glass dish - maybe I should have used a deeper casserole? Don't know but this is not what I consider great. Sorry. I rate them as fairly as I possibly can.
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Bread Pudding II

Reviewed: Apr. 16, 2014
Made this pretty much according to the recipe except I doubled the recipe. I used a can of coconut milk and some almond milk as I do not drink regular cows milk. I added walnuts to the bread cubes. It was delicious. Thenks Ellen for a great recipe.
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Quick and Easy Chicken and Tomato Pasta

Reviewed: Mar. 30, 2014
I wasn't sure I'd like this and based on the basic recipe I'd probably give it a 4 star but I made some changes. Not a lot and not really significant but here's what I did. I added 1/2 chopped onion to the chicken/olive/mushroom saute. I used 3 cloves of garlic put through the garlic press. I didn't have the garlic herb blend seasoning so I used some Italian seasoning and threw in a bay leaf. Lastly, I added about 1/2 C white wine to the saute when I added the tomatoes. Served it with Linguini and lots of shredded Parmesan cheese. We loved it.
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Stuffed Pepper Soup IV

Reviewed: Jan. 7, 2014
This was really good. I gave it 4 stars because I made changes based on others reviews and my own taste for things. I added 1/2 tsp. oregano and omitted the sage - that just didn't seem to fit into this recipe. I used about 1 tsp. dried minced garlic and about 1/2 tsp. garlic powder (you can never have too much garlic, right?) Instead of chicken broth, I used 2 large beef boullion cubes and about 3 cups water. I used about 2 T. Worcestershire sauce and 1 T. soy sauce - I know, soy sounds odd for a dish like this but it brings the beefy taste out in a soup. I used some cooked, brown rice and we really enjoyed it. With the changes (maybe more like additions) we'd give it a 5 star. In all, this was way better than one of the other Stuffed Pepper Soup recipes on this site and a terrific meal for a cold winter day. Thanks Kate.
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Stuffed Pepper Soup I

Reviewed: Jan. 7, 2014
The brown sugar really ruined this soup. Waaaaayyyyy to sweet for our taste. Also, with the amount of meat, there was not enough green pepper - should have been 2. The Stuffed Pepper Soup 1V from this site was much better - it still needed tweaked but it was better than this one.
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Real Hummus

Reviewed: Jan. 4, 2014
Delicious. I doubled the recipe and made it with 4 lg. cloves of garlic (it was a bit garlicky) and everything else pretty much as written. Used 1 tsp. cumin and put it all into the Vitamix. It was awesome and I'll be using this recipe from now on. Thanks, RoyHobbs - it's a real keeper.
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Curried Cauliflower

Reviewed: Dec. 4, 2013
I had a head of cauliflower and wanted something different than the usual cheese sauce. This was really good. I'd give it 5 stars but I save those for spectacular recipes. I did make some small changes - I don't like mayonnaise or the taste that it gives to some dishes so I substituted about 1/4 C. Greek Yogurt and 1/2 C. sour cream and used about 1 T. Curry Powder because I like curry. Hubby said it was a keeper! I used Triscuit because that's the only wheat cracker I had and it was great - nice and crunchy! I always liked the dishes at the Indian Restaurant that have cauliflower and they use a lot of yogurt in their cooking so the yogurt substitution stayed in character with the Indian theme. Try it!
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Chicken Milano

Reviewed: Nov. 23, 2013
As others have said, this is a very rich dish. I used a review by mam62505 as my starting off place but before adding the chicken broth, I threw about 1 Cup of mushrooms in to saute, I used only 1 cup of cream which was plenty (I followed the recipe ingredient measurements pretty closely) - I didn't have fresh basil so I put about 2 heaping teaspoonfuls of dried basil in the sauce as it was simmering. I had some leftover whole grain corkscrew pasta so I used that. I did toss the chicken in some seasoned flour before I saute'd it. All in all we liked this and will definitely make it again. I really think the fresh basil would have made this dish better - I'll be sure to try that next time.
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Orange Cake

Reviewed: Apr. 26, 2013
I made this following some suggestions from other readers. I used vanilla pudding and orange extract in the cake. It was light and moist. I used the glaze recipe as stated except I added about a tsp. of orange extract to that as well, trying to get as much orange flavor as possible. In the end, it was a nice, light, fluffy cake with a light orange flavor. We like it but it's not our favorite dessert.
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Grandma's Corn Pudding

Reviewed: Apr. 8, 2013
I made this to bring to Easter Dinner along with the 4 cheese scalloped potatoes from this site. This was very good. I made it exactly as written. I was very wary of this as I really hate creamed corn and was worried it would be awful but I was pleasantly surprised. Everybody liked this (even me) and I'll be sure to make it again. I think I baked it a little longer than suggested so it would brown well on top. I didn't get real brown but it was very good! Thanks, Lisa, for a keeper.
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