queendiva1 Recipe Reviews (Pg. 2) - Allrecipes.com (1940853)

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Three Cheese Garlic Scalloped Potatoes

Reviewed: Jun. 15, 2005
I'm being generous when I give this recipe 2 stars. I didn't like the texture of the sauce, almost a curdled effect. Maybe it was the type of cheese I used-not sure. Took forever to cook even though the potatoes were paper thin. I guess I was looking for a thicker, cheesier dish. I'll keep looking for a good Au Gratin recipe instead.
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Almond Rhubarb Coffee Cake

Reviewed: Apr. 30, 2005
This is a good basic coffeecake. I made a couple of changes: I used 2 1/2 cups of rhubarb and that seemed a good amt, I substituted unsweetened applesauce for half of the oil (worked great!), I left the almonds out of the batter and felt the almonds in the topping were enough, I used almond extract instead of vanilla (ok-but I'll use vanilla next time.). My biggest piece of advie on this recipes and any other rhubarb recipe is to NOT bake it in a shiney aluminum baking pan. The rhubarb reacts to the metal and while it doesn't affect the cake, it does damage the pan with spots where ever the rhubarb touches the pan. This was a yummy way to use up rhubarb!
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52 users found this review helpful

Chocolate Chip Orange Zucchini Bread

Reviewed: Sep. 12, 2004
Yummy Yummy! I made this recipe into 24 muffins and topped them with a glaze of orange juice, orange zest and powdered sugar, very nice! The only changes I made were substituting brown sugar for 1/2 of the white sugar (I ran out!), using 1/4 c. of egg substitute for one of the eggs,cut the nutmeg to 1/2 tsp, and used 1/4 cup unsweetened applesauce for part of the oil. They turned out great and I'd probably use 1/2 c. applesauce next time.
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1 user found this review helpful

Danish Pastry Apple Bars

Reviewed: Sep. 22, 2003
This recipe was very good. My only suggestions are to increase the sugar if you are using Granny Smith apples. I always use those in baking b/c they don't get mushy but this recipe turned out quite tart. Also, moisten some waxed paper to stick to your counter then lightly flour it and roll out the dough. This way you can just lift the wax paper, turn it over and peel it off your crust instead of trying to get the crust off of your counter in one piece. I do recommend the lemon juice/powdered sugar glaze as another suggested, be sure to taste for sweetness before drizzling. I found this recipe is easily halved for a smaller pan.
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74 users found this review helpful

Judy's Strawberry Pretzel Salad

Reviewed: Sep. 3, 2003
This is by far THE most delicious jello recipe in existance! I have been making this recipe for 10 years and it is a favorite of everyone that tries it! I agree with others that it could be a dessert...but I can never wait that long! And it's great for breakfast the next day, too! Try it... you'll love it!
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0 users found this review helpful

Angel Chicken Pasta

Reviewed: Sep. 2, 2003
Everyone in the family loves this dish! My only suggestions are: make 1 1/2 batches of the sauce so that there's plenty for the pasta and check the chicken at 40 minutes or it may get over cooked. Fantastic!!!
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0 users found this review helpful

Portuguese Fried Bread

Reviewed: Aug. 29, 2003
I made these to go along with Chichen Tortilla Soup III (on this site...Yummmmm)and they were very good. I only got about 12-14 using golf ball sized balls of dough. I served them in a cloth-napkin lined basket and they stayed warm for at least 30-40 min.I good item for a brunch or buffet.
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Best Brownies

Reviewed: Aug. 26, 2003
My husband made this recipe and I was a little worried at first when I saw them. They had more of a cake-like appearance (about 1 1/2 inches tall) instead of the usual flat brownie that you get when you make a boxed mix. I made the frosting as directed and got very worried, it was so thick it reminded me of play-dough. But after thinning with a little milk, the end result was a fantastic brownie - not too rich, not too greasy, not too sweet. Just Perfect. This will become our staple brownie recipe!
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3 users found this review helpful

Chicken Tortilla Soup III

Reviewed: Aug. 25, 2003
Mmmmmmmmmmm This soup is sooooo good! I'm so glad I stuck some in the freezer because I can't wait to eat it again! I used fat-free: broth, condensed soup and half-and-half and it turned out great, really cuts the calories down! I left out the cilantro & onion because my fresh salsa contained both and they're not my favorites. I'm a real wimp when it comes to spicy foods, and was so happy that this soup is full of wonderful flavor - but not HOT at all. Don't be afraid to try this! If you like spicy it's easy to adjust using a hotter salsa. I also recommend the Portuagese Fried Bread on this web-site to go with this soup.
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10 users found this review helpful

Barbecued Beef

Reviewed: May 28, 2003
Based on all the rave reviews for this recipe, I made it 2 days before my husbands b-day party. Because I needed a double amount I made one batch with beef and one with pork. I made the sauce as written but added about a cup of bottled BBQ sauce to each batch as I warmed the meat up in the crock pot the day of the party. What a success! Everyone loved BOTH versions. I couldn't get anyone to rate one meat better then the other! My husband said it was the best BBQ sandwich he'd ever had, and my neighbor said he had cravings for it later that evening! It's a keeper!
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9 users found this review helpful

Lemon Sugar Tea Cookies

Reviewed: May 22, 2003
What I love about these cookies is that they not only taste great with a great texture, but they also look perfect. They bake into perfect circles. I made these for a birthday party and rolled them in colored decorator's sugar to match our party colors instead of regular white sugar. If you're pressed for time put the dough in the freezer to chill, only takes about 20 minutes. I'm baffled by other reviewers comments about the cookies spreading too much. My only guess is that their dough wasn't chilled enough or they didn't use real butter. I baked mine about 2 inches apart and had room to spare when they were done.
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45 users found this review helpful

Anniversary Chicken II

Reviewed: May 12, 2003
I'm only giving this recipe 3 stars, not because it didn't taste GREAT, but because of the saltiness of it. Even after reducing the bacon to 1/2 pound and using low sodium soy sauce, I kept waking up all night after eating this with a really dry mouth. Strange, it didn't taste all that salty, but it is! Maybe I'm just sensitive to it. It really is a nice mix of flavors, so if the sodium doesn't bother you - Go for it!
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8 users found this review helpful

Veal Forestiere

Reviewed: May 8, 2003
This was a very nice taste alternative to the usual dinner fare (i.e. Mexican, Italian, Chinese etc). I didn't have any shallots so I substituted some scallions and used beef broth. Next time I may try chicken broth instead and cut down the wine a little. Over all a tastey dinner - and Quick!
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3 users found this review helpful

Beef Florentine

Reviewed: Apr. 30, 2003
This was a pretty satisfying "fast" meal. I'd probably rate it 3 3/4 stars. When I make it again I'll cut the amount of spinach down to 8 oz., as the 10 oz was a bit much for a couple of our kids.I also substituted Ricotta for the cottage cheese. Overall, most of the family really liked it and went back for seconds!It's a keeper!
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Pork Roast with Thyme

Reviewed: Apr. 21, 2003
Although this roast looked beautiful when it was done, I probably won't make it again. First of all, to say the house stunk would be an understatement! The smell of vinegar was so over powering the first hour it was cooking my husband (who loves vinegar!) went outside so he could breathe! Also there is no way you could baste the roast following the recipe. Within the first 1/2 hr of cooking all the liquid was gone. I had to add at least 1/2 cup of water to the pan every time I went to baste it and also added 1/4 cup melted butter over the top of the roast after 2 hours. Although I had some great tasting gravy, the roast itself was only OK. But I will eat the leftovers!
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3 users found this review helpful

Rhubarb Cheesecake

Reviewed: Apr. 21, 2003
Made this for Easter and it turned out great! I added 1/4 cup chopped pecans to the crust and it added a wonderful flavor. Also used lite cream cheese and lite sour cream and both worked just fine! This is a great new way to use rhubarb.
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13 users found this review helpful

Munchy Crunchy Cookies

Reviewed: Mar. 27, 2003
I received a jar of this mix from some friends of ours.Having never made cookies from a jar, I was worried about the dryness of the finished dough, but they turned out GREAT! I absolutely LOVE the flavor and texture of these cookies! I couldn't stop eating them! I did find the brown sugar was a little hard when I emptied out the jar, but I just broke it up between my fingers. I'll be making this recipe for myself and for gifts.
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10 users found this review helpful

Different Chicken Cordon Bleu

Reviewed: Mar. 24, 2003
This dish was pretty good, not WOW. I would make again because it's something different then the usual dinner fare. My solution to the undercooked chicken-burnt stuffing problem was to leave the stuffing off and cover the baking dish and bake 20 min, then top with the stuffing and continue baking uncovered another 20 min. This worked very well. Also, I don't have any idea how anyone could get 8 chicken breasts into a 9x13 pan! I flattened mine a little to even out the cooking and 5 completely filled my pan.This is any easy recipe and worth a try!
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2 users found this review helpful

Apple-Raisin French Toast Casserole

Reviewed: Mar. 21, 2003
I made this (with a few tweaks) as a special treat for my family for Spring Break. WOW! What a hit! Everyone said it was a keeper! I cut the brown sugar down to 3/4 cup, used Granny Smith apples, substituted Egg Beaters for 4 of the 6 eggs and cut the raisins down to 1/3 Cup. It turned out great, certainly not too sweet at all. As someone else suggested I inverted the servings on the plate and that looked attractive. No syrup needed! My family of 6 (no teenagers!) ate about 3/4 of the pan for breakfast, just enough leftovers for our midnight snack!
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10 users found this review helpful

Mom's Italian Beef Barley Soup

Reviewed: Mar. 4, 2003
Based on other reviews, I added garlic, carrots and diced potatoes. Although in general it was very good and the meat was VERY tender, the flavor was still a little bland. I would make again, but probably add 1 tsp of Italian Seasoning to perk up the flavor a little.
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5 users found this review helpful

Displaying results 21-40 (of 42) reviews
 
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