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

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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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Three Cheese Garlic Scalloped Potatoes

Reviewed: Apr. 8, 2013
We really liked this recipe. I made it for Easter this year and it was well received. I made this almost exactly as written except I left out the butter after reading reviews that suggested leaving it out because they said it was rather oily. I think that helped. It did take a long time to cook - about 2 hours. Maybe I'll par-cook the potatoes next time - I also forgot the parmesan cheese but it was still really good. Will definitely make this again.
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Savory Chicken Breasts

Reviewed: Dec. 30, 2012
I made this for dinner tonight. I read the reviews and changed a few things. First, I used 2 chicken breasts as there are only 2 of us. I seasoned the chicken with a no-salt seasoning (Mural of Flavor from Penzey's), garlic salt and black pepper. I used about 1 cup of sliced mushrooms over the chicken before the cheese. I used 1 can cream of chicken soup and about 2/3 C. sour cream blended well with 1/4 C. white wine. I topped it with a combination of Italian flavored bread crumbs and Fried Onion Rings (the kind you put over green bean casserole) - I pulsed them in the food processor to combine and chop the onions, then sprinkled them over the top, covered and put it in the oven. I served it with steamed rice and Lemon-garlic-buttered broccoli. This was good! (not a 5 star, that's reserved for only the best) but still, a keeper. Thanks, Leagle, for a great recipe.
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Paul's Pumpkin Bars

Reviewed: Dec. 22, 2012
I made these as gifts to give at a Christmas Party we went to tonight. These are moist and soooo good! I followed the cake part of the recipe exactly and used 8" disposable foil pans - I got 4 pans per recipe. For the frosting, I followed another cream cheese frosting recipe that was super yummy - I got it from a magazine and altered it to my taste. I will be using this recipe from now on as my "go to" recipe for Pumpkin Bars - it just doesn't get any easier than this!!!
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Bourbon Whipped Cream

Reviewed: Nov. 22, 2012
Used it today to top a fabulous pumpkin cheesecake, Pecan Pie V (from this website) and a store bought Pumpkin Pie (a guest brought it - I always make from scratch). Everyone thought it added a little sophistication to the dessert plate. I'll use this one again. Thanks for a simple recipe - just what I was looking for!!
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Pecan Pie V

Reviewed: Nov. 22, 2012
Hubby loves Pecan Pie and this one did not disappoint. He gave it the 5 stars and I concur. It was sweet without being overbearing. I added extra pecans on top afterward. Will make this one again - very easy to make. It cooked up a little faster than I expected. I'll be making this one again.
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Gourmet Sweet Potato Classic

Reviewed: Nov. 22, 2012
We liked this. Not a 5 star - not gourmet but very good anyway. I followed the recipe exactly except I added 1 T. of Tsar Dust Memories seasoning from Penzeys. It has a hint of garlic, marjoram along with cinnamon, nutmeg, allspice so it adds a little more depth of flavor. Everyone who ate it loved it with the exeption of one person who wanted marshmallows on her - so I put some on hers and stuck in the microwave to puff up the marshmallows and she was also happy! LOL - similar to my regular recipe but this one has less seasoning in it. You can't go wrong with this one.
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Salmon with Brown Sugar Glaze

Reviewed: Nov. 13, 2012
I was pretty skeptical about making this - the idea of dijon mustard and brown sugar just didn't sound good and I hate honey mustard - but I was swayed by the great reviews. Let me tell you, this was amazingly good - 5 stars and I don't do that for just every recipe. I'm pretty critical. I followed the recipe to the letter, served it with a regular, brown and wild rice pilaf and spinach saute'd with butter and garlic. A fabulous and super easy dinner. This one's a keeper - thanks Tamara, for posting this one!
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Blender Hollandaise Sauce

Reviewed: Aug. 11, 2012
I've made this recipe several times and it always comes out perfect. I use more lemon juice than called for because I really love a strong lemon taste to my Hollandaise. This is one of the easiest ways to make Hollandaise - after you try this method, you'll never want to go back to the old way of whisking the butter in drop by drop. I made this this morming for Eggs Benedict - we are camping in our motorhome and this was so easy to prepare. Yes, I keep a blender in the camper - why not? Thank you, Chellebelle for a great recipe.
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