Dianemwj Recipe Reviews (Pg. 11) - Allrecipes.com (18186939)

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Dianemwj

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Garlic Brussels Sprouts

Reviewed: Oct. 11, 2007
I made this recipe exactly as written, and it came out quite good. I did have to cook the sprouts longer than stated for them to be tender. My husband and I enjoyed them very much.
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1 user found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 5, 2007
I made this yesterday, and I was very impressed. I followed the recipe exactly, which must be a first for me, and the chickens came out beautiful! They weren't sticky like store-bought chickens, but dark golden and crispy (which is not a bad thing). My family loved the chicken. Thanks.
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1 user found this review helpful

Quick and Easy Cheese Bread

Reviewed: Oct. 1, 2007
I made this bread to go with some potato soup, and it was the perfect accompanyment. I took the advise of some other reviewers and increased the amount of cheese to 1 1/2 cups and the milk to 1 cup. I also sprinkled some garlic powder and a touch of cayenne into the batter. 1/4 cup of sugar seemed like a lot for a savory bread so I cut it to 2 tablespoons. Next time I'll cut it to 1 since it was still a little too sweet. After baking for 20 minutes, I sprinkled about another 1/2 cup of cheese on the top of the loaf, then continued baking. We all enjoyed this very much with our soup. Thanks for the recipe!
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141 users found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Oct. 1, 2007
This recipe was exactly what I was looking for. I used leeks instead of onions because I had some that needed to be used up. And I used fat free half and half instead of the cream. As another reviewer mentioned, I live in the southwest and cilantro is in everything, and it was not the flavor I wanted in my soup, so I used a bit of thyme instead. My family loved this soup, and the leftovers tasted even better when we ate it for lunch the next day. Thanks for the recipe, Karena!
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5 users found this review helpful

Mongolian Beef II

Reviewed: Sep. 30, 2007
I was looking for something that would come close to the Mongolian Beef our favorite Chinese restaurant (well, not the favorite so much as the closest) serves. This surpassed it. I added a tablespoon of hoisin sauce and 1/2 tsp of baking soda to the marinade/sauce. I also reduced the cornstarch to 1 tablespoon. I stir fried the green onions along with some thinly sliced yellow onion and green bell pepper because that's how King's Garden does it. I also didn't use quite as much oil as called for, and everything came out terrific. My daughter claimed it was much better than the restaurant's! Thanks, Kimber!
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6 users found this review helpful

Sweet-Sour Red Cabbage

Reviewed: Sep. 30, 2007
I followed the recipe exactly, and this came out very well. The only problem was that the bacon seemed to get lost in the other flavors. Next time, I will use a lot more bacon. (you can never use too much bacon) Great recipe! It went well with the German-themed dinner I served. Thanks for the post.
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33 users found this review helpful

Jagerschnitzel

Reviewed: Sep. 30, 2007
This was very good. I used Panko instead of ordinary bread crumbs. I used pork cube steaks and dredged them lightly in flour before dipping them in the beaten egg. I also needed to use 2 eggs to coat my pork steaks, but then they were quite large. I used fresh mushrooms instead of canned, and after the onions and mushrooms browned, I deglazed the pan with a little red wine. I used canned beef broth instead of water and a bouillon cube. This dish came out great, and we loved the sauce. Thanks for the recipe.
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2 users found this review helpful

Stir Fried Snow Peas and Mushrooms

Reviewed: Sep. 25, 2007
This was delicious. I used sugar snap peas instead of the snow peas only because I had a bag of them that needed to be used. It came out great. I did add a smidgen of garlic paste to the peas and mushrooms while they were cooking. Yum!
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19 users found this review helpful

Peach and Strawberry Sorbet

Reviewed: Sep. 25, 2007
This was wonderful. I blanched the peaches briefly in boiling water to make them easier to peel. I pureed the strawberries by themselves first, then pressed them through a sieve to remove the seeds (DH doesn't like the seeds). I used a bit more strawberries than the recipe called for, probably closer to 2 cups, but I lost some of them by sieving them. The sorbet came out great. I love sorbet and now I won't have to spend a fortune for it at the grocery store. Thanks Austin!
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14 users found this review helpful

Radish Salad With Parsley & Chopped Eggs

Reviewed: Sep. 25, 2007
I like radishes and I really wanted to like this salad. I guess I don't like radishes as the main ingredient in a salad, they were just overwhelming. I was the only one who ate any, the rest of my family wouldn't touch it. The dressing was good, though. I may use it for other things.
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2 users found this review helpful

Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Sep. 24, 2007
These were pretty good. I added sugar, vanilla and cinnamon as suggested by other reviewers. The problem I had was that they came out really flat. I mean they did not rise at all. My husband snickered and said "Well, you've heard the expression 'flat as a pancake, haven't you?'". We liked them, but I think next time I may use baking powder instead of soda. Thanks for the post.
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2 users found this review helpful

Cheese and Chive Crisps

Reviewed: Sep. 18, 2007
These were delicious. I made them for a card party and everyone liked them. I increased the amount of hot sauce to 1 tablespoon and used 2 1/2 cups of cheddar and 1/2 cup of freshly grated Parmesan. I also added a bobble of Worchestershire sauce, just because I like it in cheese dishes. My cat is in love with these, too. With all the cheese and butter, he thinks they are the perfect kitty treat, and I can't keep him away from them. Thanks for the recipe.
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5 users found this review helpful

Kickin' London Broil with Bleu Cheese Butter

Reviewed: Sep. 16, 2007
I hate to admit it, but it is only recently that I have begun to appreciate Blue cheese. I'm still a little scared of it, but I really wanted to try this recipe. I used rib eye steaks instead of flank steak. I added fresh minced garlic and cayenne to the butter mixture, I cut the blue cheese back a bit, and I used gorgonzola. This was delicious. I served it with a whole grain pilaf, mushrooms sauted in butter with garlic and sherry, and a spinach salad. Very good meal. Thanks for the recipe!
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1 user found this review helpful

Cheese Ravioli with Three Pepper Topping

Reviewed: Sep. 14, 2007
This was pretty good as written, but it needed some herbs. Since my husband wants meat in his meals, I browned some chicken hot Italian sausage first then I deglazed the pan with white wine.I added garlic and oregano while the peppers and onions were simmering, and added sliced crimini mushrooms. I found some lobster ravioli for a good price, so I used them instead of cheese ravioli. Just before serving I stirred in some fresh chopped basil and a touch of fat free half and half. This was very tasty, but as written, the recipe needed some help.
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4 users found this review helpful

Florentine Artichoke Dip

Reviewed: Sep. 13, 2007
I took this to a potluck and people were taking home the leftovers in styrofoam cups! I doubled the spinach and added some sour cream to make the recipe go a little further (there were about 50 people there). I also added some mozzarella cheese because I was instructed to make it "good and cheesy". This went over very well and I'm terribly pleased with the result. Great recipe!
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8 users found this review helpful

Slow Cooker Cranberry Pork

Reviewed: Sep. 13, 2007
I liked this very much. I didn't have any whole cranberry sauce, so I used the jellied kind and added some whole frozen cranberries to it. I reduced the sugar to 1/2 cup and added some minced garlic. (we love garlic) I didn't thicken the sauce with the cornstarch slurry, I just poured it into a sauce pan and let it reduce until it got nice and syrupy. We enjoyed this with some bown rice and brussel sprouts. Thanks for the recipe, Joyce!
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7 users found this review helpful

Italian Chicken with Pesto Potatoes

Reviewed: Sep. 13, 2007
This was really, really good. To the balsamic vinegar I added about a tablespoon of brown sugar, some minced garlic, some dijon mustard and a splash of hot sauce, just to give it some complexity. When I stuffed the chicken with the cheese, I added a schmear of minced garlic and one basil leaf for extra flavor. Before putting the chicken and tomatoes (which were wonderful, BTW) in the oven, I drizzled a little of the finished balsamic sauce and sprinkled a touch of mozzarella over the top. The recipe didn't say whether to cook the chicken covered or uncovered, so I covered it for the first 15 minutes, then removed the cover. The potatoes were terrific too. I had picked up some really tiny potatoes (about the size of large marbles) and they worked perfectly for this dish. Bottled pesto sauce was pretty expensive at the store, so I made my own. The combination of the sharp snap of the potato skins when I bit into them mixed with the great garlicky pesto was just lovely. This dish made an enticing presentation and is certainly company worthy. DH and I both loved this dish. I can't say enough good things about it. Thanks, Paula
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17 users found this review helpful

That Addicting Salad

Reviewed: Sep. 10, 2007
One of the ladies in my card club often brings a salad similar to this to our potlucks. Unfortunately, although I followed the recipe exactly, it seemed to be missing something. I guess I'll have to call my friend and see what she puts in hers. Thanks for the post!
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3 users found this review helpful

Rachel's Tomato Basil Soup

Reviewed: Sep. 10, 2007
This soup was pretty good, but I felt it did need some seasoning. I added about a tsp of sugar, lots of salt and pepper, some garlic powder and a pinch of curry powder. I actually liked the soup better before adding the cream (I used half and half) and butter. I'll definitely make it again, but leave out the cream and butter. Oh, I also added a splash of balsamic vinegar just at the end of cooking. Thanks for the recipe!
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60 users found this review helpful

Absolute Mexican Cornbread

Reviewed: Sep. 8, 2007
This was just okay. I used the entire can of green chiles and still could barely taste them in the finished bread. DH also didn't care for there being actual corn in his cornbread. I guess I'll just continue my quest for the perfect cornbread. Thanks for the recipe!
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0 users found this review helpful

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