KitchenDiva Recipe Reviews (Pg. 1) - Allrecipes.com (18864730)

Burly Burger

Reviewed: Jan. 24, 2012

While living in South America during the early 80s, I was served cheeseburgers with fried eggs on top. This took me back to those wonderful years. I like the idea of white bread because I am Gluten Intolerant and find that white bread is much easier to digest than whole wheat bread. I sprinkled some crunchy fried onions on top that I made with gluten-free flour and really ejoyed that sandwich. Thank you Chef Danielson.

Was this review helpful? [ YES ]
2 users found this review helpful

Chicken In Basil Cream

Reviewed: Oct. 29, 2011

Very impresive way to serve the humble chicken. I was short on time, so I used high-quality frozen breaded breast tenders that weren't cooked. A sprinkle of salt and garlic powder and into the oven they went for 25 minutes while I prepare the sauce. I thinly sliced a 1/2 white onion and cut the slices in half; the onions were sauteed until almost browned in 1 tablespoon of walnut oil in a nonstick pan. I then proceeded with adding the liquid as follows: 1/4 cup of white wine, 1/4 cup of chicken broth followed by the cream and pimentos. 2 cups of frozen artichoke hearts were added with the pimento peppers to the sauce. The fresh basil was picked fresh from my garden and made this dish even more special for me. Thank you Emily for such a classy recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Maria's Cucumber Salad

Reviewed: Aug. 26, 2011

I didn't like the combination of flavors. The chili powder just didn't work in this recipe for me.

Was this review helpful? [ YES ]
6 users found this review helpful

Whole Egg Mayonnaise

Reviewed: Aug. 23, 2011

Try using Pasteurized Eggs to avoid salmonella. They are hard to find but I have found them at Schnuck's in Arkansas and Tennessee as well as at Central Market in Texas. I, personally, would not serve raw egg products to young children or to the elderly. (Pasteurized eggs costs more, but gives me peace of mind when serving raw or undercooked eggs).

Was this review helpful? [ YES ]
7 users found this review helpful

Anita's Cozy Apple Fig Compote

Reviewed: Aug. 22, 2011

This is a wonderful compote that makes ice cream sing and white meat dance in your mouth. So easy to make. I use agave syrup in place of the sugar (diabetic friendly) and fresh picked figs from my backyard fig tree. I cover the pan with a lid during cooking to make a thinner syrup which is perfect for serving over ice cream or other desserts. For serving the compote over pork or chicken, leave the lid off when cooking so that it thickens up. The second time I made this, I did not have apple cider so I used apricot nectar instead - and it was even better! I am thinking about putting some in ground turkey for exotic grilled turkey burgers. With a thickening agent, it would probably make a great apple-fig pie. Since I have an abundance of figs, I am letting my imagination run wild.

Was this review helpful? [ YES ]
5 users found this review helpful

Brown Rice Breakfast Porridge

Reviewed: Jul. 17, 2011

Excellent morning dish for us gluten intolerant folks. Since I am also sensitive to milk, I substitute vanilla coconut milk or vanilla almond milk or vanilla soy milk - whatever I have open in th fridge. I also sub agave nectar (much lower on the glycemic index than honey) for the honey. This may make a good rice pudding dessert with a half-teaspoon of vanilla added after cooking and served chilled with fresh strawberries sliced in a little agave nectar with about 1/4 tsp of cinnamon.

Was this review helpful? [ YES ]
2 users found this review helpful

Brown Rice Breakfast Porridge

Reviewed: Jul. 17, 2011

Excellent morning dish for us gluten intolerant folks. Since I am also sensitive to milk, I substitute vanilla coconut milk or vanilla almond milk or vanilla soy milk - whatever I have open in th fridge. I also sub agave nectar (much lower on the glycemic index than honey) for the honey. This may make a good rice pudding dessert with a half-teaspoon of vanilla added after cooking and served chilled with fresh strawberries sliced in a little agave nectar with about 1/4 tsp of cinnamon.

Was this review helpful? [ YES ]
9 users found this review helpful

Apple Bread Pudding-Gluten/Milk Free

Reviewed: May 5, 2011

I am on a gluten and dairy-free diet so I had to adapt this recipe, but it still was a major hit with the neighbors. I used guten free white bread, and vanilla soy milk instead of cow's milk. I also used 1/2 cup of Blue Agave syrup instead of the brown sugar in pudding. I didn't have raisins so I used craisins plus a 1/3 cup of white chocolate chips. I also bumped up the vanilla extract to 1 tsp. The sauce also was changed to 1/4 cup agave syrup instead of white sugar and only 3 tablespoons of butter in place of the margarine. I threw in a shot of bourbon to make it a hard sauce. It came out quite decadent, I must say. It was great served warm and even better the next day served cold with a warm hard sauce poured over.

Was this review helpful? [ YES ]
2 users found this review helpful

Gramma's Apple Bread Pudding

Reviewed: May 5, 2011

I am on a gluten and dairy-free diet so I had to adapt this recipe, but it still was a major hit with the neighbors. I used guten free white bread, and vanilla soy milk instead of cow's milk. I also used 1/2 cup of Blue Agave syrup instead of the brown sugar in pudding. I didn't have raisins so I used craisins plus a 1/3 cup of white chocolate chips. I also bumped up the vanilla extract to 1 tsp. The sauce also was changed to 1/4 cup agave syrup instead of white sugar and only 3 tablespoons of butter in place of the margarine. I threw in a shot of bourbon to make it a hard sauce. It came out quite decadent, I must say. It was great served warm and even better the next day served cold with a warm hard sauce poured over.

Was this review helpful? [ YES ]
3 users found this review helpful

Coconut Macaroons

Reviewed: Apr. 19, 2011

Couldn't be easier or tastier! I left out the egg based on others' comments and found them to be excellent. They slid off the parchment easily. I made 3 different flavors by adding mini milk chocolate chips or white chocolate chips, plus the plain original recipe. (See the photo)

Was this review helpful? [ YES ]
3 users found this review helpful

Amish Friendship Bread Starter

Reviewed: Feb. 10, 2011

I love making this bread and giving it as gifts. The only problem is, I worked and baking during the week was a problem for me; also, no one wants the excess starter. I have solved these problems. I set my routine up on an 8-day cycle rather than a 10 day cycle and cut the feeding volumes down to 1/4 cup. DAY 1: Receive ¼ cup of starter (best if done on saturday or sunday, if you work weekdays) Store starter in a plastic sandwich baggie or quart size baggie. DAYS 1-3 (Sat-Sun-Mon): squeeze the bag several times (release air, if needed) DAY 4 (Tue): add ¼ cup each of flour, sugar, milk, squeeze bag to mix ingredients DAYS 5-7 (W-Th-F): squeeze the bag several times (release air, if needed) DAY 8 (Sat): baking day: pour batter into a large NON-METAL BOWL and add: ¼ cup each of: flour, sugar, milk; mix with a RUBBER SPATULA OR WOODEN SPOON. Pour ¼ cup of batter back into a new plastic bag to keep as your starter. Bake your bread as directed in recipe. This routine allows you to always do the bread baking on the weekend and the reduced amounts of feeding guarantees No excess starter to worry about forcing on friends! Works like a charm.

Was this review helpful? [ YES ]
79 users found this review helpful

Picadillo

Reviewed: Oct. 5, 2010

Both my husband and I agree that this tastes just like his Venezuelan mother's Picadillo that I wished I had gotten from her before she passed away. I followed the recipe, using vegetarian (soy) chorizo (that I buy at the grocery store in the refrigerated section) instead of the pork chorizo. Tastes the same, but with less fat and "msytery meat". Serve Picadillo over fluffy long grain white rice or thicken it with a beef gravy mix and bake with a topping of mashed potatoes and cheese to make a sort of Latin shepherd's pie.

Was this review helpful? [ YES ]
18 users found this review helpful

My Meatloaf

Reviewed: Sep. 1, 2010

This is an excellent recipe. I took a short cut and used 3/4 cup of Italian bread crumbs in place of the bread slices and Italian-style seasoning. Quick and easy.

Was this review helpful? [ YES ]
7 users found this review helpful

Crispy Fried Fish

Reviewed: Aug. 24, 2010

I made a half recipe of the batter using the ingredients as written. I used peanut oil to fry the fish because of it's high smoke point. After battering and rolling the fish filets in the seasoned corn flakes, I lightly patted the corn flakes on the fish and let the filets rest on a wire rack for 5-10 minutes. This helps the coating stick to the fish. The end result was a very crunchy and tasty filet of fish that never lost any of it's coating. It's a keeper!

Was this review helpful? [ YES ]
8 users found this review helpful

Savory Stuffed Chicken Breast with Plum Glaze

Reviewed: Jul. 31, 2010

I made this for a friend who is allergic to corn, so instead of cornmeal, I used plain cooked couscous. It was fabulous. Next time I think I will try rice stuffing for a different take on this recipe.

Was this review helpful? [ YES ]
19 users found this review helpful

Enchiladas Verdes

Reviewed: May 4, 2010

All 4 of my grandparents were born and raised in Jalisco, Mexico. I know authentic Mexican and this recipe is authentic. It is a very time consuming recipe but worth it. My family has always de-seeded their peppers after toasting them on a cast iron griddle or "comal". Cotija is a dry salty cheese. I find Greek Feta to be as salty and crumbly as Cotija - and neither melts. Sometimes I see Mexican Crema in small cans that look similar to Eagle Brand Condensed Milk.Crema is thick but pourable unlike sour cream. You can make crema by simply adding about two teaspoons of buttermilk to one cup of heavy cream and heating it to just about 100° (use a food thermometer). Remove from the heat and let stand in a warm spot overnight. When it has thickened slightly, stir gently and refrigerate until thoroughly chilled and thickened.

Was this review helpful? [ YES ]
12 users found this review helpful

Mexican White Rice

Reviewed: May 4, 2010

Standard operating procedure when cooking white rice is 2 cups liquid for every cup of rice. I think 1 cup of water was left out by mistake in the recipe. The rice came out a little creamier than what my family likes but the flavor was spot-on and I appreciated all the veggies in it. Next time I will eliminate the milk and use 2 cups of water and 1/2 teaspoon of Adobo Seasoning Salt.

Was this review helpful? [ YES ]
9 users found this review helpful

Easy Eggless Chocolate Cake

Reviewed: Apr. 6, 2010

First of all, this is the best EGGLESS cake I have eaten. Don't compare it to a cake with eggs - it is not fair. It was easy to assemble. I used a wire whisk to aerate the dry ingredients before adding the wet ingredients. I also doubled the cocoa and added the vinegar last as suggested by other reviewers. The icing made more than was needed for the cake. This is not an overly sweet cake, but it hit the spot and satisfied the our yearning for something chocolatey and a little sweet.

Was this review helpful? [ YES ]
5 users found this review helpful

Most Excellent Sandwich

Reviewed: Oct. 12, 2009

I replaced the cream cheese with a wedge of Light Original Swiss Flavored cheese by Laughing Cow. It tastes just like cream cheese and is extremely easy to spread. I also used a store bought salad dressing spritzer and lightly sprayed some Italian dressing over the vegetables (tomato and avocado slices, chives and sprouts) and gave it a few grinds of black pepper. Try it!

Was this review helpful? [ YES ]
13 users found this review helpful

California Melt

Reviewed: Oct. 10, 2009

I sauteed the mushrooms in a little olive oil. I placed a slice of avocado and tomato on top of a toasted whole wheat English muffin, added some sauteed mushrooms, and chopped walnuts, then drizzled a little balsamic vinegar over the sandwich (eliminates the need for mayo). I added the cheese and one slice of crumbled fried bacon (may use pre-packaged real bacon bits) and put in the oven to broil as instructed. Makes a great breakfast.

Was this review helpful? [ YES ]
3 users found this review helpful