Dianemwj Recipe Reviews (Pg. 9) - Allrecipes.com (18186939)

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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Dec. 10, 2007
This pork tenderloin recipe was wonderful! Definitely 5 stars! I did a couple of things different (I can't seem to help myself). I browned and roasted the meat in the same pan, I just added a little water to the pan before putting the meat in the oven. When it was done, I deglazed the pan with a little water, poured that off and set it aside. Then I used the same pan for the shallots, and with them, I browned some garlic and mushrooms, then when the mushrooms started to squeak, I put in a tsp of tomato paste and the tablespoon of mustard, and let it brown just a tad. Then the wine and the deglazing liquid. I used fat-free half and half instead of cream. It came out wonderful! What a great recipe! Thanks, Koalagirl!
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3 users found this review helpful

Brown Jug Soup

Reviewed: Dec. 6, 2007
I could have sworn that I had 2 cans of cream of chicken soup in the cupboard, but one of them turned out to be cream of onion. I used it anyway and it didn't seem to hurt. I didn't like the idea of throwing the raw vegetables in the broth, so I sweated the onions and celery with some garlic and chopped carrot for 15 minutes before adding the broth. I only had a 16oz package of broccoli cuts, so I used that and did not add frozen mixed vegetables. I also threw in a bay leaf and some chopped ham. This soup came out very good and we all enjoyed it. Thanks!
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3 users found this review helpful

Thai Vegetable Noodles

Reviewed: Dec. 5, 2007
I left out the cornstarch (it didn't seem to need it)and added minced garlic to the sauce. I doubled the noodles and I used sugar snap peas instead of snow peas and cooked them with the asparagus and some red pepper flakes first for a few minutes before adding the rest of the vegetables. I left out the water chestnuts because I forgot to buy some, but it didn't seem to hurt. Also sprinkled some chopped green onions with the chopped peanuts at the end. We all liked this very much. DH said "good stuff!"
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3 users found this review helpful

Thai Chicken Balls

Reviewed: Dec. 5, 2007
I used ground chicken breast which was pretty sticky, so I added more breadcrumbs (panko). I also added freshed minced garlic and ginger, red chile flakes and some very hot Thai chile sauce (we like things spicy) I baked these in the oven at 400 for 20 minutes instead of frying, and we were very pleased with the results. I served them with Thai Vegetable Noodles from this sight. My cat stole a chicken ball and liked it a lot as well. Thanks for the recipe!
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7 users found this review helpful

Beef Barley Stew

Reviewed: Nov. 30, 2007
I didn't like the idea of diluting the good flavor of this dish by adding flour and water at the end of cooking. So I dredged the meat cubes in flour and browned them before adding the onions, carrots, celery and garlic. I also added more beef broth than called for because I wanted more of a soup than a stew. I also added cut up fresh green beans with the barley, and some frozen peas 15 minutes before the soup was done. This soup was very good, and I'll be making it again. Thanks for the recipe!
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48 users found this review helpful

Candied Carrots

Reviewed: Nov. 20, 2007
I've been making these carrots for years from a recipe in an Allrecipes cookbook I bought before I ever heard of the website. They are delicious made as written, but a bit of hot pepper flakes or a pinch of cinnamon doesn't hurt at all.
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1 user found this review helpful

Mexican Botana Platter

Reviewed: Nov. 14, 2007
I didn't have the time to fry all the tortilla triangles, so I used Tostitos lime flavored chips instead, and they seemed to work out fine. While the meat was cooking, I added a packet of Sazon and some minced garlic. I left the avocado, sour cream, tomatoes and jalapenos on the side, and let everyone put their own toppings on each serving. We all liked this very much and I will make it again. Thanks for the recipe!
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3 users found this review helpful

Hashbrown Casserole

Reviewed: Nov. 13, 2007
I only used one can of cream of chicken soup and about 3/4 of a cup of sour cream, but I doubled the cheese. Also, I didn't have any cornflakes, so I used rice crispies. Just tossed them with a couple tablespoons of melted butter and a little garlic powder (they still go "Snap, Crackle, Pop" even when you pour butter on them). This worked out very well and we all enjoyed this casserole very much. I served it with meatloaf and sugar snap peas with mushrooms. Thanks for the recipe!
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2 users found this review helpful

Asian Fire Meat

Reviewed: Nov. 11, 2007
This was a good base recipe, but it needed some changes to the cooking/marinating process. I know from experience that if left too long sitting in soy sauce, the meat becomes de-natured and slimy. I also didn't like the idea of all the vegetables sitting in soy sauce for hours. I marininated the meat in 1 Tblsp soy sauce, a bit of minced garlic, sesame oil, cornstarch and 1/2 tsp baking soda for about an hour. I stir fried the garlic, some ginger and the red pepper flakes in very hot peanut oil for about 30 seconds, then added the onions, leeks and carrots (which I grated) and stir fried them for 3 minutes or so. I removed the vegetables from the pan, added a bit more oil, and stir fried the meat until it started to become crispy. Then I poured the sauce to which I added some sherry, more sesame oil and 1 Tblsp cornstarch over the meat and simmered briefly until it thickened. Then I returned the vegetables to the pan and stirred them into the sauce. This came out great. I served it with leftover sesame noodles and my family liked it a lot. Thanks for the post.
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6 users found this review helpful

California Roll Salad

Reviewed: Nov. 9, 2007
This was very, very good. I used red leaf lettuce instead of the iceburg, and added nori strips as others suggested. My husband used to work in a sushi bar a long time ago, and he said the flavor was very close to a California roll. I served it with Thai Chicken Tenders, and the salad was the best part of the meal by far. Thanks for the post!
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1 user found this review helpful

Thai Chicken Tenders

Reviewed: Nov. 9, 2007
Boy, this recipe needed a lot of help to be palatable. First of all, sesame oil is not a good choice for browning anything. It is strongly flavored and has a very low smoking point. Most Asian recipes use it as a flavoring ingredient, not a frying medium. I used peanut oil to brown the chicken tenders after seasoning them with salt, pepper and Asian pepper spice. After browning, I removed them from the pan to prevent over-cooking. The sauce was way too thick and I thought the flavor rather one dimentional, so I added one tsp sesame oil, ginger, garlic, soy sauce, rice vinegar, 5-spice powder and a little water to thin it. I heated the sauce in the skillet, and when it was hot, put the chicken tenders back in. They were okay, but not very Thai,IMO. There are better recipes on this site. Sorry.
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34 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Nov. 6, 2007
Well, I'm going to add my 5 stars to the 413 other reviews. This chili was great! I cut the recipe in half except for the tomato paste, and since it looked too thick, I added a can of beef broth. Otherwise I stuck to the recipe. My daughter and husband were sneaking spoonfuls of this chili right from the pan while it was cooking. I'm lucky there was any left to serve for dinner. Definately a keeper. Thanks for the recipe.
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7 users found this review helpful

Family's Creamed Spinach

Reviewed: Nov. 4, 2007
If prepared as written, I don't think this would be very good. Canned soup and raw onions? I followed the advise of other reviewers and sauted the onions and garlic in 1 tablespoon of butter. Then I added another tblsp of butter and the flour and made a roux with fat-free half and half (thanks, Lin), then I added the canned soup along with some Worchestershire sauce, red pepper flakes, paprika and nutmeg. Once this mixture was hot, I added 2 10 oz bags of fresh spinach, stirred it in, covered the pan and allowed to cook for about 10 minutes. Once the spinach had wilted, I added some freshly grated parm and poured the mixture into a casserole dish. I topped the spinach with bread crumbs and more parm and baked it for 20 minutes. This barely resembled the original recipe, but it was delicious. Thanks for the basic idea.
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24 users found this review helpful

Pears Panos

Reviewed: Nov. 4, 2007
This was incredible! I was amazed at how wonderful the pear syrup tasted after one hour of cooking. I added the vanilla as instructed, but I didn't have Cointreau, only Triple Sec, which seems a bit harsher, so I only added 1 tablespoon. Next time (and there will be a next time) I don't think I'll add the liqueur at all. My husband and I enjoyed these pears very much. Thanks for the recipe!
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13 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 20, 2007
This was very good. I used 1/2 cup of applesauce in place of 1/2 cup of the oil as suggested by other reviewers, and it came out very moist. I made two larger loafs instead of three small ones and put chocolate chips in one of them. I also used orange juice instead of water and doubled the cinnamon. We all liked this very much.
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0 users found this review helpful

Antipasto Salad

Reviewed: Oct. 20, 2007
I used pasta instead of lettuce as suggested by another reviewer as I was taking this to a potluck and they needed a pasta salad. I used swiss cheese instead of provolone and halved grape tomatoes instead of chopped whole tomatoes. I also added chopped artichoke hearts and marinated mushrooms. The dressing was very good but the salad was just okay. There were a lot of leftovers. Perhaps it would be better with the lettuce, I'll try it that way next time.
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9 users found this review helpful

Roasted Beet Wedges

Reviewed: Oct. 20, 2007
These beets came out great. I didn't use the rosemary (I abhor rosemary), but sprinkled the beets with garlic powder. Both my husband and I liked this dish very much.
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54 users found this review helpful

Penne Pasta with Cannellini Beans and Escarole

Reviewed: Oct. 20, 2007
I sauted some fresh minced garlic and chopped onion in some olive oil as suggested by some other reviewers. Also, I only used 8 oz of pasta and it was plenty. I think a whole pound would have been way too much. I've never cooked with escarole before and I'm not sure I liked it all that much. If I make this again, I think I would use spinach instead. I didn't use the liquid from the beans, but added some water and chicken broth granules. This was okay, but not spectacular. I did feel like I was eating a healthy meal, though.
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1 user found this review helpful

Hot Pizza Dip

Reviewed: Oct. 17, 2007
I made this pretty much as written except I added 2 cloves of minced garlic to the cream cheese mixture. Everyone at the gathering I took it to liked it, but it wasn't the first appetizer to be eaten. This was good, but not spectacular. Thanks for the recipe.
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1 user found this review helpful

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

Displaying results 161-180 (of 295) reviews
 
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