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

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Orange Cucumber Tossed Salad

Reviewed: May 30, 2011
With the rave reviews, I thought this was going to be spectacular, but it was just a salad. I followed the recipe almost exactly except to use Splenda instead of sugar and add a touch of garlic powder to the dressing. We ate it, but I probably won't make this again. There are more interesting salad recipes on this site. Thanks for letting me try.
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3 users found this review helpful

Espinacas con Garbanzos (Spinach with Garbanzo Beans)

Reviewed: May 18, 2011
I actually made this exactly as written with only one small change and I thought it was great. All I did was use pan spray and only 1 teaspoon of the oil, otherwise I stuck to the recipe. DH on the other hand, didn't care for it. Oh, he ate it because he'll eat just about anything, but he complained the whole time. I'll definitely make this again, but I'll save it for my own lunch. Thank you so much for the post.
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3 users found this review helpful

Adriel's Chinese Curry Chicken

Reviewed: May 18, 2011
I had a can of Thai yellow curry paste in the cupboard, but when I opened it and tasted it, it was a bit too perfumy for me, so I used green curry paste instead. I also used boneless, skinless thighs instead of breasts because they stand up better to the long simmering without drying out like breasts. I also used the full can of coconut milk as other reviewers mentioned and added carrots. I bumped up the heat as well with a few red chili flakes. My husband and I lilked this very much. Thank you so much for the post!
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13 users found this review helpful

Lentil Bulgur Salad

Reviewed: May 18, 2011
This was delicious! I added some chopped seeded cucumber and tomato and a couple cloves of garlic run through a press. I also used lemon juice and the grated zest of one lemon instead of vinegar and because I'm on Weight Watchers, I reduced to oil to 1 tablespoon and that seemed to be enough. I don't care for feta so I left it out. My husband, who isn't a fan of either bulgur or lentils had two helpings and said he was pleasantly surprised that it was so good. Thanks for the post, Laura, this will definitely be a dish I'll make again!
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14 users found this review helpful

Mushroom St. Thomas

Reviewed: Dec. 22, 2010
This was absolutely wonderful. I had to halve the recipe, and I used chicken sausage instead of turkey (I had some in the freezer). I added a dibble of Worchestershire sauce, garlic and oregano, but then I just have to play with recipes. My husband and I sat down and ate the whole dish while we were watching movies. Good thing I halved the recipe! Thanks so much for the post!
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13 users found this review helpful

Scalloped Cabbage with Ham and Cheese

Reviewed: Nov. 1, 2010
This was very tasty. I used grated cheddar instead of American cheese and added some Worcestershire sauce to the cheese sauce. I also added some cooked whole wheat wide egg noodles to the ham and cabbage mixture. DH and I liked it a lot. It's a great way to use up leftover ham. Thanks for the recipe!
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5 users found this review helpful

Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles

Reviewed: Aug. 7, 2010
I didn't change the ingredients much in this dish except to use fresh garlic and ginger instead of dried. I did change the way it is put together a little, though. This recipe doesn't say what to do with the marinade, so I removed the pork and drained it well. I seared the pork first in a very hot wok and then removed it from the pan. Then I browned the onions, peppers, celery and carrot (which I grated) before adding the pork back in along with the reserved marinade, simmered it a bit and then put in the cabbage and sweet chili sauce. For the noodles I used half sweet and half hot chile sauce and cut back the sesame oil a little. This was a bit labor-intensive with all the chopping, but we enjoyed it very much. Thanks for the recipe, thriftybob.
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10 users found this review helpful

Sesame Pound Cake

Reviewed: Aug. 7, 2010
This came out really dry. I followed the recipe exactly except to add a little more lemon zest. The toasted sesame seeds didn't give this cake the flavor I was hoping for. Thanks for the post, but I won't be making this again.
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3 users found this review helpful

Sausage Stuffed Jalapenos

Reviewed: Aug. 4, 2010
These were absolutely wonderful! I used reduced fat cream cheese, and because I found I was out of Parmesan cheese, I used mozzarella instead. And as another reviewer mentioned, I put in some finely chopped green onions and garlic powder. These were so good, my husband and I ate them for dinner with just some beans on the side. There was some leftover filling mixture which I heated up the next day and spread on toast. Yum! Thanks so much for the recipe, MERLOT_58!
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4 users found this review helpful

Authentic Korean Bulgogi

Reviewed: Jul. 28, 2010
I had to make a couple of adjustments: I didn't have any pear juice, nor did I have the time or inclination to drive around in 110 degree heat to look for any. So I used some slightly diluted frozen apple juice concentrate instead. I also saved the marinade and boiled it in a sauce pan to disinfect and reduce it. I used flap meat instead of sirloin because that's what I had (again, didn't want to leave the house in this heat). I seared the meat in a very hot cast iron skillet, removed it and then sauted the vegetables. This came out fantastic and the reduced marinade made a lovely sauce for some bean thread noodles. We just loved this and when it gets cooler here, I'll try the pear juice (if I can find some) and the outdoor grill. Thank you so much for the recipe!
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16 users found this review helpful

Five Flavor Pound Cake I

Reviewed: Jul. 28, 2010
I have been making a cake similar to this for years only with a yellow cake mix. When I went to the pantry for the cake mix, I found it expired in 2008! So I found this recipe to make the cake from scratch. I used oil instead of shortening and I didn't have any problem with the cake sticking. I also doubled the glaze and added 8 tablespoons of butter to it. I always find that glazed cakes don't seem to absorb the glaze very well and end up sitting in a pool of it. So after turning the cake out of the pan I let it cool completely. Then I put the cake back in the pan and punched big holes in the bottom of it with a chopstick. I spooned about 2/3 of the glaze over the perferated cake bottom, let it sit for a few minutes to absorb the glaze, then inverted the cake onto a cake plate. I poked some smaller holes in the top of the cake with a skewer and brushed the remaining glaze on with a pastry brush. The glaze ended up perfectly saturating the cake and we just loved it. I'm never going back to a cake mix again! Thanks so much for the recipe!
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24 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Jul. 28, 2010
I followed the recipe pretty much exactly. I did notice that when I poured the sauce over the chicken, it seemed to be taking way too long to reduce. I was also afraid of over-cooking the chicken, so I took it out of the pan. When the sauce reduced to a thick molasses constistancy, I put the chicken back in to coat it. I think the juices of the chicken were keeping the sauce from reducing properly and I wanted the chicken juice in the chicken, not the sauce. This came out good and we enjoyed it, but the chicken was a trifle dry. Next time I'll remove the chicken as soon as it's browned, reduce the sauce and then add the chicken back. Thanks for the recipe!
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306 users found this review helpful

Chicken Riggies

Reviewed: Jul. 15, 2010
We didn't care for this. I followed the recipe exactly except for using sweet cherry peppers instead of hot ones (I couldn't find the hot peppers) and bumped up the heat with some hot pepper flakes. It tasted like unseasoned spaghetti sauce with chicken and peppers in it. We ate it, but it certainly was nothing remarkable, nor would I make it again. Sorry, but thanks for letting me try.
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2 users found this review helpful

My-Hop Pancakes

Reviewed: Jul. 15, 2010
I'm not much of a pancake eater, but my husband wanted some for his birthday breakfast. These were wonderful! Even though I replaced 3/4 of a cup of the all purpose flour with whole wheat pastry flour and cut back the sugar by about a tablespoon, these still came out light and fluffy. I also added some blueberries to each pancake before flipping them. I was very impressed with this recipe. Thanks so much!
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19 users found this review helpful

Summer Cucumber Salad

Reviewed: Jul. 10, 2010
I thought I had a cucumber in the refrigerator, but when I wasn't looking it had gone and decomposed into a bag of green slime. Since I had to go the store for sour cream and chives anyway, I figured I could pick up a couple of brand new cucumbers while I was at it. Well, neither of the two stores I went to had any fresh chives. I wasn't about to embark on one of my 3-hour ingrediemt searches, so I ended up using green onions that I diced up finely instead. I also used 2 cucumbers which I seeded with a melon baller before slicing (they were in little half-moon shapes, but I didn't think that would matter much) and all the juice from a whole lemon. We absolutely loved this salad. Nexti time I see chives at the store, I will pounce on them and make this salad again. Thanks so much for the post!
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7 users found this review helpful

Meatball and Olive Stew (Albondigas Verdes)

Reviewed: Jul. 10, 2010
This is a decent base recipe, but I could tell right away that the meatballs would have no flavor. There is no seasoning AT ALL called for in the meatball mixture, not even salt and pepper. So I took the advise of another reviewer and, along with S & P, I added garlic powder, chile powder, cumin, oregano, hot pepper flakes and W-sauce. I also browned the meatballs first because I don't like the idea of plopping naked, raw meatballs into the sauce. The Mexican market up the road had tomatillos on sale for 50 cents a pound, so I used a whole pound instead of 1/4. I reserved a cup of the tomatillo/jalapeno cooking liquid to use to make the sauce. I minced the onion, garlic and cilantro in my mini-chopper, added that mixture to the cookied vegetables and cooking liquid and used my immersion blender to puree the whole thing to a nice consistancy. I had some homemade beef broth in my freezer and I used that in place of the 3 cups of water. I reduced the sauce until it was nice and thick, then added the meatballs, olives and a diced red bell pepper(for color) and simmered it all for about 20 minutes. We really liked this dish and I'll definitely make it again when tomatillos go on sale. Thanks for the post.
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10 users found this review helpful

Jalapeno Corn Bread

Reviewed: Jul. 9, 2010
As other reviewers suggested, I cut the sugar down to 2 tablespoons and added some grated cheese (I used pepper jack). I also baked this in a 10-inch cast iron skillet. I was very impressed with the end result. The corn bread sliced beautifully without crumbling and it was absolutely delicious. Thanks so much for the post!
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2 users found this review helpful

Dilled Sole with Almonds

Reviewed: Jul. 6, 2010
This was SO good! I tripled the recipe, but even still I used a good bit more dill than called for. I used sliced almonds instead of slivered because that's all I had. While the almonds were browning, I added some grated lemon zest to the pan. After pouring the buttery, lemony almonds over the fish, I sprinkled the whole dish with more dill. We all loved this fish! I'm not much of a fish eater, but this was heavenly. Thank you so much for the post!
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10 users found this review helpful

Mad Hatter Salad

Reviewed: Jul. 1, 2010
Did you know that there are 7 grams of fat and 190 calories in one serving of ramen noodles? And the ramen noodle people try to tell us that there are 2 servings in each package. Now I don't know about anyone else, but I can put away one whole package with no trouble at all. So even though this salad appears to be healthy, is isn't, not really. But this salad is so darned delicious that it's worth it! I did try to cut calories and fat a little by toasting the nut/noodle mixture in 2 tablespoons of butter instead half a cup. I used 1/4 cup of splenda instead of the 1/2 cup of sugar, and I only put about a third of a cup of oil in the dressing, I made up the difference with water. I don't know how these changes affected the outcome of the salad, but they made me feel better. The salad was still delicious and we enjoyed it immensely. Thanks for the post, Busy Mom of 3. Excellent recipe!
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9 users found this review helpful

Spicy Bok Choy in Garlic Sauce

Reviewed: Jun. 18, 2010
I had some mushrooms and asparagus that really, really needed to be used up. I work Fri, Sat and Sun nights and there is no way those vegetables could have waited until Monday. I needed leftovers for the DH to eat over the weekend. So I found this recipe and I had a smallish head of bok choy in the refrigerator, and I decided to combine everything. I made the sauce exactly as written. I started cooking the mushrooms and asparagus along with the bock choy stems. Then I put in the bock choy leaves and poured the sauce right on ove the whole shebang. It came out wonderfully. All those terrific vegetables and that incredible sauce! Thank you so much for the post!
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2 users found this review helpful

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