Dianemwj Recipe Reviews (Pg. 6) - Allrecipes.com (18186939)

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Oriental Sesame Slaw

Reviewed: Jun. 17, 2010
I knew I had a jicama in the refrigerator so I went out and bought a smallish head of cabbage. Also, I had carrots (who doesn't) so I thought I had all the ingredients for this recipe. Unfortunately, when I dug out the jicama, it was moldy so I had to run down the street to hated Walmart to buy another one. Just some backstory, no reflection on the recipe. So anyway. I had to use a combination of ff yogurt and lite mayo. I've been put on a serious diet by my doctor. I added a little lime juice, and since I had the lime out anyway, I grated some zest and put it in the slaw as well. I let the slaw rest for the prescribed 4 hours and then tasted it. It was a little dry. I added a bit more rice vinegar, but it still seemed like it was missing something. So I dug out and added some mysterious Chinese seasoning called "Salt Spice" that I picked up at the International Market. (the ingredients say "salt, spice" too). That seemed to do the trick and we enjoyed this dish very much. Thanks for the post, Celeste.
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5 users found this review helpful

Zippy Summer Shrimp

Reviewed: Jun. 17, 2010
I cooked this dish exactly as written, except for adding a little more basil. Very, very good recipe. Even though I had AR reduce the servings to half, it was easy to follow. Thanks so much for the post.
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2 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Jun. 17, 2010
Strawberries were on sale for 88 cents a quart and spinach was also on sale for 88 cents a bunch at my favorite store, so I just had to try this salad. I had to use Splenda instead of sugar (those blood sugar issues again) and only used about 1/8 of a cup in the dressing. I also used minced shallots instead of onion because I had some that needed to be used up. While I was rummaging around in my cupboard looking for the vinegar, I found an unopened bottle of red wine raspberry vinegar I forgot I had so I used that. I also added some chopped red onion to the salad as suggested by other reviewers. I managed to get DH to de-stem and wash the spinach while I messed with some quinoa I was having problems with. My strawberries were sweet and ripe and just perfect. We loved this salad. Thanks so much for the post, TOZENUF!
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4 users found this review helpful

Curried Quinoa Salad with Mango

Reviewed: Jun. 17, 2010
I seem to be inexplicably unable to cook whole grains. I even checked my Betty Crocker whole grain cookbook (which said to cook the quinoa 10-to 12 miniutes). I checked it after 12 miniutes and it was no where close to done. Then I checked it after 20 miniutes and it was still hard. It ended up taking 30 miniutes and had the consistancy of cream of wheat. I would never downgrade a recipe due to my whole grain impairment though. We loved the flavors, the mango was excellent (I found a really good one). We did end up eating it hot instead of cold due to the consistancy and it went well with the pork roast I made from another recipe on this site. Thanks so much for the recipe, Cinderella. I'll just keep slogging on with my feeble attempts to cook whole grains.
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1 user found this review helpful

Pork Roast with Tangy Sauce

Reviewed: Jun. 17, 2010
I had to use reduced sugar jelly (I have blood sugar issues) and the only kind I could find at the store was grape, so I used that. Also, I started basting the pork roast with glaze right away because I love that gooey, browned taste of glaze that it gets from the roasting process. Other than that, I followed the recipe exactly except to add a little cayenne to the rub. I thought this was really good, but DH didn't care for the taste of the glaze. Thank you for the recipe.
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2 users found this review helpful

Beef and Spinach Curry

Reviewed: Jun. 10, 2010
Tenderloin is way too expensive for me to use in a dish like this. I like mine grilled medium rare and served with a nice bearnaise sauce. So I used cubed chuck roast and simmered it in water for 2 hours wth vinegar and baking soda as Mariam suggested, adding a couple bay leaves and some garlic just for the heck of it. It was very tender. Otherwise, I followed the recipe exactly except for throwing in a diced yellow summer squash with the tomatoes and spinach. I tasted the dish when it was finiished and it seemed a bit dull; like it needed something. So I added 1/2 tsp of Asian curry powder and a packet of Sazon and that did the trick I served it with a brown rice, coconut and raisin pilaf and DH said "Good stuff!" Thanks so much for the recipe!
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1 user found this review helpful

Spinach and Leek White Bean Soup

Reviewed: Dec. 15, 2009
This was very good soup. I did make a few changes. First, I sweated the leeks and garlic over very low heat in a covered pan with a few hot pepper flakes for a few minutes. I squeezed the innards out of one fresh Italian sausage, crumbled and browned it and added it with the broth and beans. I used barley instead of coucous, so I had to simmer the soup for about 30 minutes before adding the spinach. We really enjoyed this. Thanks for the post
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1 user found this review helpful

Sun-Dried Tomato Cheesecake Squares

Reviewed: Oct. 20, 2009
I had high hopes for this recipe. I needed something that could be served at room temperature to take to my monthly card club, and I thought this sounded interesting. It came out of the oven an ugly beigey-pink color and it was all cracked on top. I had trouble cutting it into squares without it falling apart and the crust was so thin, it might as well not have been there. I didn't care for the taste or the texture, but I had my husband taste it. "You're not going to take this to Canasta, are you?", he said. I took a pea, cheese and pasta salad instead. It made a good story at the club meeting, though. Sorry, this was definitely not for me.
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4 users found this review helpful

Chicken with Tomatillos and Poblanos

Reviewed: Oct. 19, 2009
This was pretty good. I roasted a jalapeno along with the other peppers and added it to the dish. The skins of the peppers didn't exactly "slip right off" even though I allowed them to steam in a paper bag for a few minutes after roasting. The peeling process took some effort. And although I browned the chicken breast chunks and then removed them from the pan to keep them from over cooking, and put them back in with the cilantro, they still came out dry and tough. Next time, I'll use thighs instead. Otherwise, we really liked this. I think it could have used more heat, maybe some cayenne or an un-roasted, chopped jalapeno would do the trick. I will definitely make it again. Thanks, Suzanne!
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Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

Reviewed: Oct. 18, 2009
I had a craving for turkey so I bought a whole bone-in breast. I didn't want it to taste like my normal Thanksgiving turkey, so I tried this recipe. It was wonderful. I have to admit that I left out the sage because I wanted the sweetness of the apricots and onions without any interference. This was a great, different taste for turkey (of which I'm usually not a big fan, I make it normally once a year). I'll definitely use this recipe again. Thanks Christine!
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8 users found this review helpful

Baked Ham with Maple Glaze

Reviewed: Oct. 18, 2009
As others suggested, I used bourbon instead of vinegar and it was marvelous. I also used hot Asian mustard powder instead of the traditional English powder and it just gave the glaze a hint of a kick. My husband became very protective of the bottle of bourbon I brought home. He pictured me pouring the whole bottle over the ham. When I explained that I only needed a couple of tablespoons, he relinquished it and had a drink. Thank you Michelle, this was great!
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4 users found this review helpful

Mojo Roast Chicken (Pollo Asado)

Reviewed: Sep. 28, 2009
We thought this was pretty good. I cut back on the cumin a bit and added a little chile powder and cayenne pepper. I don't think it needed quite so much oil. It was a bit greasy. When I make this again, I'll use less. Thanks for the recipe!
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17 users found this review helpful

Mexican White Sauce

Reviewed: Sep. 26, 2009
I grew up close to the Mexican border and I have never heard of this stuff. Salsa Verde and Pico de Gallo, but this? No. I was intrigued so I gave it a try. It was okay, a bit sweet, but certainly not Mexican. It must be an East Coast thing.
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1 user found this review helpful

Empty Wallet Casserole

Reviewed: Aug. 25, 2009
After tasting it in my head, I didn't like the idea of cumin, poultry seasoning and thyme. So I used cumin, chili powder and oregano. I also added a layer of grated cheddar cheese between and on top of the layers of potatoes. To keep with the southwest flavors I seemed to be building, I added a can of diced green chiles to the cream of chicken soup. This was a great budget meal and we liked it quite a bit. Thanks Jeslynn!
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15 users found this review helpful

Oven Brown Rice

Reviewed: Jul. 29, 2009
I have never been able to get brown rice to come out right. It never seems to get tender for me, but this recipe worked! I followed it pretty closely, only I used fresh minced garlic, cut down the butter to 2 tablespoons and just a sprinkle of seasoned salt. I baked it covered in a glass Corningware casserole dish at 375 and after one hour, it was done! And done perfectly. Thank you so much KAYLEEW. I can finally cook brown rice!!
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1 user found this review helpful

Easy Cheese and Garlic Scones

Reviewed: Jul. 19, 2009
I can't believe it, but I changed every ingredient in this recipe in some manner. I didn't have self-rising flour, so I used AP and added 2 tsp of baking powder. As per other reviewers, I used 6 T of butter, and increased the salt to 1/4 tsp. I put in over 1 cup of cheese (mostly rag-tag ends I had in the refrigerator) and 3 cloves of garlic. Instead of a cup of milk I used 2/3 cup of fat-free half and half. I put the flour, BP, salt and butter in the food processor and pulsed it until the butter was well incorporated. Then I put that mixture in a bowl and added the cheese, garlic and some chopped green onions, then the FF half & half. The dough was perfect; not too sticky and it kneaded beautifully. I baked the scones for 20 minutes at 375 and they were wonderful. Tender and flaky and galicky. Next time I may add more cheese, though. Thanks for the great base recipe, ANGG
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8 users found this review helpful

Crispy Cucumbers and Tomatoes in Dill Dressing

Reviewed: Jul. 10, 2009
I used WAY more dill than called for; probably a tablespoon, maybe more, but then I really like fresh dill. Also I added a couple cloves of pressed garlic. Instead of sugar, I used Splenda and olive oil instead of plain old vegetable oil. I thought the onion was just right. A nice, refreshing salad. Thanks, Michele!
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Preety's Chickpea Salad

Reviewed: Jul. 10, 2009
I really liked this salad, but then I just love chickpeas (or garbanzo beans). I used 3 cloves of garlic run through a press and more vinegar than called for. I added one chopped red pepper and used green onions and LOTS of black pepper. I took this to work and had it for lunch two days in a row. Very good recipe. Thanks, Preetygill.
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1 user found this review helpful

Creamy Shrimp Scampi

Reviewed: Jun. 27, 2009
I didn't flour the shrimp. For one thing, I'm trying to cut down on carbs,and for another, why bother? Otherwise, this came out really good. I used WAY more garlic than called for (we just love garlic around here) and I used fat-free half and half (thanks Linda) instead of cream. I stirred about a tablespoon of flour into the half and half and that was all I needed to thicken the sauce. The lemon seemed to disappear into the sauce, so I squeezed a bit more in at the end of cooking. I served this over whole grain linguine (which looked awful in the package, but came out okay). I took the leftovers to work for lunch. Very good recipe, DonnaT. Thank you.
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12 users found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Mar. 18, 2009
This corned beef came out great! I cooked it in the slow cooker for about 9 hours. I wanted to use the cooking liquid to cook the vegetables, but as is, it was a bit harsh. So I de-fatted and strained the liquid, added about 3 cups of water and around 2 tablespoons of brown sugar. And threw in a packet of Sazon just for kicks. This tamed the liquid quite nicely, and it make the carrots, onions, potatoes and cabbage taste great. Thanks for the recipe!
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