Diane V Recipe Reviews (Pg. 1) - Allrecipes.com (18204807)

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Diane V

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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Nov. 23, 2013
This was pretty good. Used pork sirloin roast (half the price of pork tenderloin) Left out soy sauce based on other reviews. Husband and I agreed the wine flavor was a little strong. And the dry onion soup mix was a little artificial tasting. Next time we will use real broth (vegetable or chicken) and add a real chopped onion and crushed garlic to the broth. Recommend flipping roast at least once so flavorful juices get into entire thing.
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Gourmet Mushroom Risotto

Reviewed: Nov. 23, 2013
Followed this recipe and it turned out great! I left out the chives because I didn't want it too oniony. Will use this recipe again as a base for other additions.
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Slow Cooker Beef Stroganoff I

Reviewed: Nov. 22, 2013
Delicious with the following adjustments based on others feedback: Double recipe - 2 pounds good sirloin Low setting 5-6 hours. No water, only beef broth - 1 can. No chopped onions. Use 1 packet of Onion soup mix. Add a large dollop (1/2 cup) of sour cream at the end. Add sauteed mushrooms near end.
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Coconut Macaroons

Reviewed: Jun. 2, 2013
I did not like the taste of these at all. Perhaps I added a little too much almond extract. They just tasted off. My husband didn't care for them either. I took them to work to get rid of them. I will not make these again.
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Italian Sausage Soup

Reviewed: May 24, 2013
This soup is tasty, quick and easy. I was looking for gluten free and hearty for my family. I doubled the recipe using J-ville mild Italian sausage and J-ville Hot Italian sausage. Just slice the casing to remove it and break meat into chunks in stock pot. Added a diced yellow onion. I skipped the garlic since the stewed tomoatoes already have Italian seasoning in it. Used frozen spinach instead of fresh. Only thing I would do different is try to drain some of the grease after cooking meat before adding other ingredients. Will make again.
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4H Banana Bread

Reviewed: Feb. 10, 2013
Made this 2-3 times and was disappointed. It never tasted sweet enough, banana-y enough, and also was a little bitter due to the fact that Baking soda requires an acid, like buttermilk, yogurt or sour cream. So, this time I substituted sour cream for the regular milk. I also reduced the salt and added more banana. We'll see how it turns out this time.
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Pumpkin Bundt Cake

Reviewed: Jun. 15, 2011
Excellent!
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Satiny Chocolate Glaze

Reviewed: Apr. 13, 2011
I just tried this in the microwave. Did 30 seconds, mixed and 30 more seconds. The texture is completely GRAINY. It does not taste good. I just wasted 3/4 cup of chocolate chips and butter because this is going straight in the garbage. No good for anything.
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Alfredo Sauce

Reviewed: Feb. 9, 2011
This was good. I used SALTED butter and it was NOT too salty. It was quick, easy and cheap. Along with the fettucine noodles, I served steamed broccoli which went great with the sauce. Husband, daughter and I enjoyed big plates of it, but I do not plan to make this again because it's not that healthy AND I realized I just don't love Alfredo sauce.
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Blueberry Sour Cream Coffee Cake

Reviewed: Dec. 6, 2010
This cake was delicious. I followed others advice and used less sugar (1.5 cups) and less butter (1.5 sticks) and more blueberries (1.5 cups or so). To me this was a blueberry cinnamon pound cake. Very dense, buttery and moist. Heavy for it's size. I used frozen blueberries, no sugar added. IMPORTANT: Do NOT thaw your blueberries. It turned out perfect. I dusted it with powdered sugar just for looks.
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Oct. 29, 2010
Our 3 pound roast took 7 hours on HIGH in the slow cooker. Our large slow cooker did not provide enough room to "roast" the meat and vegetables, they actually boiled/simmered the whole time. The vegetables just did not have the quality we remembered from childhood. Next time we are in the mood for pot roast, we will get a covered roasting pan with a rack and go old school.
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Best Lemonade Ever

Reviewed: Sep. 24, 2010
The first thing I did was dissolve 1 1/4 cups of sugar in 1 1/2 cups of HOT tap water and let that cool. I refrigerated it overnight because I was too tired to squeeze lemons. The next day I had a lightly sweet simple syrup! I hand squeezed 8 whole lemons to get exactly one cup of lemon juice. (That was a lot of work!) With 1 cup of lemon juice in the pitcher, I added 5 cups of cold water and 1 cup of my simple syrup. Thankfully that was perfect.
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Six Can Chicken Tortilla Soup

Reviewed: Aug. 9, 2010
Yay! Something easy and healthy to add to my repertoire. I made a double batch using all the helpful hints from previous reviewers - rotisserie chicken, Rotel Tomatoes with Lime Juice and Cilantro (kinda spicy-yum), half broth/half cream of chicken soup with can of water, 1 tsp Cumin (could use 2 tsp), frozen corn (instead of canned). I used one can black beans and one can black eyed-peas (tasty). You could use pinto or kidney beans too. It turned out delish. No other spices or seasoning needed. For my double batch I added 1/4 cup of rice. It thickened up nicely by the time it was done. My family loved it. It was very filling and satisfying.
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Roasted Pumpkin Seeds

Reviewed: Nov. 12, 2009
There appears to be a debate over whether to use butter or oil. I used butter because I love butter - wrong choice. Butter burns. Next time I will use oil.
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Beef Barley Vegetable Soup

Reviewed: Nov. 12, 2009
This is a great recipe. One change I make is to use beef broth instead of water and bouillon cube. I also use top sirloin - it costs more but tastes great. You can sear the meat first for a little extra steak flavor, but not necessary. We never have bay leaf, so we skip that step. We also don't add any sugar. We do, however, add fresh cabbage which is wonderful. We used to use our crock pot, but it would be filled to the brim, so we use a large, tall stock pot/dutch oven with plenty of extra room. We got about 25 big bowls of soup out of our last batch. Low fat and delicious!
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Rick's Special Buttercream Frosting

Reviewed: Dec. 11, 2008
This is definitely the recipe I will use from now on when making frosting. Note - half the recipe will frost 24 cupcakes generously with a cup left over. Start with only 2 cups of powdered sugar, 4 cups was way too much. I will try substituting some of the crisco and with butter next time as others suggested. I may also try subbing a smidge of the cream for butter, I think it tasted a little "milky". Otherwise, very good.
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Oregon Salmon Patties

Reviewed: Jun. 29, 2008
Very tasty! The measurements were perfect. Instead of dry mustard, I used Dijon. Added a little cayenne powder based on a suggestion and 1-2 tsp of fresh squeezed lemon juice. I skipped the parsley to save a buck. Fried the patties in vegetable oil. I made the recipe GLUTEN FREE for my husband by using potato chips instead of bread crumbs. That worked great! Served with roasted asparagus.
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Sweet Potato Casserole II

Reviewed: Dec. 27, 2007
I followed the recipe and reduced the sugar per the suggestion of several others. I actually did not enjoy this recipe. It was easy to make, but there was no wow factor to it for me. I was expecting more of a dessert flavor, instead it was rather bland, and the topping was not cohesive, it seemed like it's own separate afterthought. In the future I will serve sweet potatoes baked and topped with butter, or try a more decadant recipe that calls for maple syrup and marshmallows.
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Photo by Diane V

Light and Fluffy Spinach Quiche

Reviewed: Apr. 14, 2006
This recipe is excellent. It's very delcious and easy to make. My whole family loves it. My changes - use swiss and provolone instead of cheddar, increase onion to 1/2 cup, use sweet onion cooked in butter first. I like to serve hash brown potato on the side. I will try this for Easter brunch and fill it with sausage, bacon and cheddar.
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Chess Cake

Reviewed: Dec. 6, 2005
This recipe turned out perfect! My husband and I made these "Chess Squares" together. We did however decide to cook at 350 for approx 45 minutes (instead of 325 for an hour). We also added 1 tsp of pure vanilla extract to the topping mixture before baking. These are so rich that I crave them about once every 2 years around the holidays. Enjoy!
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