DianeTampa Recipe Reviews (Pg. 1) - Allrecipes.com (18617930)

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Shanibars

Reviewed: Jul. 22, 2012
Made according to the recipe and it is very good. Place in center of large piece of parchment, fold up the sides and chill, then cut into squares. Also made a batch with dried Kalamata figs, almond butter, coconut, roasted almonds and 2 scoops vanilla protein powder. Excellent! One tip: spritz your processor and blade with non-stick spray for easy clean-up.
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13 users found this review helpful

The Best Ugly Turkey

Reviewed: Sep. 24, 2011
I have been roasting my turkeys breast side down for years and it is the BEST way to deliver a very juicy moist bird. I do not tuen it half way through. I promise, you will have a wonderful turkey. Rub with olive oil, season inside and out with salt & pepper and roast at 20 minutes/lb at 325 uncovered till thigh temp reaches 165. (temp will rise to 170 while it stands). Just roast on a bed of carrot, onion, and celery and don't waste your time using a rack. Add 1/2cup water to the bottom of the roasting pan. When the tem hits 165 remove from the oven to a platter, cver with foil and let and stand for 15-20 minutes for the internal juices to redistribute. Remove the veggies from the roasting pan and set aside. Spoon off excess fat and use the pan juices to whisk up a wonderful pan gravy. Enjoy!
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15 users found this review helpful

A Simply Perfect Roast Turkey

Reviewed: Sep. 11, 2011
Pretty straight forward. My only suggestion is to roast thighs up, and I promise yout turcky will be supremely moist. * must use meat thermometer. * must allow to stand for 15 minutes to rest the meat.
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6 users found this review helpful

Mixture for Meatballs, Meatloaf or Burgers

Reviewed: Aug. 30, 2011
Great basic recipe for meatloaf or meatballs, but for the best burgers I prefer 80/20 ground beef only seaso salt and fresh cracked pepper -just on the outside- immediately prior to placing on the grill.
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4 users found this review helpful

Chicken Katsu

Reviewed: Aug. 19, 2011
Very nice. You can sub finely crushed saltines for the panko with the same results and save some $$. Enjoy!
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2 users found this review helpful

Blueberry Crumb Bars

Reviewed: Jul. 10, 2011
Lower carb version: I made a pan today using 1/2 c. sugar and 1/2 c. Splenda in the bar portion and it was very good. I did use sugar only with the fruit, but cut the amount down to 1/4 cup with success. Enjoy!
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2 users found this review helpful

Blueberry Dump Cake

Reviewed: Jul. 9, 2011
Definitely use a pastry blender to combine the cold butter with the dry cake mix. Sprinkle the cake-butter mixture over the berries and bake in 13x9 pan till bubbly and golden. Serve with ice cream and enjoy!
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8 users found this review helpful

Home Made Farmer's Cheese

Reviewed: Jan. 25, 2011
PLEASE READ: Do NOT use skimmed milk. It will curdle and give you rubber cheese. I know the recipe called for whole milk, and it does so for a reason. I had both so did a test. Whole milk wins hands down! Made with whole milk and it was perfect.
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6 users found this review helpful

Vegetarian Cottage Cheese Patties

Reviewed: Jan. 21, 2011
REALLY good. Love it with cream of celery soup as a gravy.
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6 users found this review helpful

Thin Mint Cookies

Reviewed: Jan. 21, 2011
Perfection!!
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2 users found this review helpful

Chocolate Cornstarch Pudding

Reviewed: Jan. 18, 2011
Excellent. I made mine with skim milk and Splenda to save carbs and calories. One recommendation is to whisk all dry ingredients in a small bowl with a couple ounces of the milk, till smooth, then add to the pot of cold milk, and whisk continuously on med heat till it just boils. Then remove from heat and pour into serving bowls. Cover with plastic wrap and chill if you decide not to eat warm. If you prefer not to have a 'skin' place plastic wrap directly on the surface and when you take it off-no skin! Enjoy!
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2 users found this review helpful

Galaktoboureko

Reviewed: Jan. 16, 2011
Save a ton of fat calories and make without a crust. Serve as a custard with the syrup and enjoy!!
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3 users found this review helpful

Italian Sausage Soup

Reviewed: Jan. 15, 2011
Excellent. Added 1 large chopped onion and used 1 bunch chopped kale instead of spinach.
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7 users found this review helpful

Old-Fashioned Italian Zucchini Fritters

Reviewed: Jan. 14, 2011
Very nice recipe. I grate the zucchini then place in a colander then sprinkle with 1t. salt and allow to sit for 15 minutes. Place in a square of cheese cloth and squeeze out excess water, then proceed with the recipe as written *** Be to add the salt called for. What ws used to pull the excess moisture out went down the drain with the juices! Enjoy!
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8 users found this review helpful

Grandma's Egg Custard Pie

Reviewed: Dec. 30, 2010
Excellent custard pie. For a really crisp crust, bake in a ceramic pie plate. That is the secret to avoid a soggy crust. Aluminum foil pie pans do not conduct and hold the heat like ceramic does. The end result is amazing.
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3 users found this review helpful

Baked Ziti IV

Reviewed: Dec. 22, 2010
Excellent! Recommendations: Use Italian sausage instead of the ground pork. Use 80/20 ground round insted of regular ground beef. Swap out the sliced onions for 3T dried onion flakes and add them to the cooked meat & sauce. Pour off all excess fat from the meat. Blot with top with paper toweling if necessary. After meat is cooked and sauce is added, stir in 1/4 c. chopped fresh flat leaf parsley and set aside. Combine the cheeses and sour cream (reserve 1/4 cup for topping). Fold cheese/sour cream into the pasta. Spoon in the pasta/cheeese mixture into a generously sprayed or buttered baking dish. Spoon meat/sauce mixture over pasta and gently spread to edges. Dot with teaspoonfuls of reserved cheese/sour cream. Bake at 30 till bubbly OR microwave on 50% power for 10-12 minutes till bubbly. Enjoy! This is my go to recipe for pasta bakes or lasagna!
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3 users found this review helpful

Thin Mint Crackers

Reviewed: Dec. 18, 2010
Excellent. Chill the pan and line with parchment paper and you will be very pleased with the results. Love our thin mints!
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1 user found this review helpful

Skiers' French Toast

Reviewed: Dec. 18, 2010
Very good custard/creme brulee' consistency. We made it with the following modifications: Add 3 T water to sugar topping mixture & microwave 1 min. and STIR till sugar is totally dissolved. Pour into well sprayed glass pan and let stand for 10 min. Use enough bread to make 3 layers sprinkling cinnamon between layers. Make custard mixture with 6 eggs, 1 T. vanilla, 1 c . half&half, 1 1/2 c. milk and 1/3 cup Splenda instead of sugar if you want to decrease overall sugar calories (does it matter @ this point?) SLOWLY pour custard mixture over bread. Cover and chillovernight. Dot top with butter & bake at 350 for 50 minutes. Invert on serving plate to serve. ENJOY!
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11 users found this review helpful

Double Quick Dinner Rolls

Reviewed: Dec. 3, 2010
Great recipe! For those who may be wondering, 2 1/4 t. active dry yeast = 1 packet. Replace half of the AP flour with whole wheat for more fiber, and a change of pace.
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3 users found this review helpful

Hasty Chocolate Pudding

Reviewed: Nov. 27, 2010
Excellent made with Splenda Blend and 1% milk!
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2 users found this review helpful

Displaying results 1-20 (of 27) reviews
 
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