queendiva1 Recipe Reviews (Pg. 1) - Allrecipes.com (1940853)

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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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69 users found this review helpful

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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51 users found this review helpful

Frosted Banana Bars

Reviewed: Jul. 4, 2005
I made these and they were very good! I used 3 large bananas (probably was more then the 1 cup called for in the recipe), substituted 1 cup of cake flour for part of the all-purpose, and cut down on the sugar by 1/4 cup. If you refrigerate the bars after you frost them until the icing is firm, you can then cut them into individual servings and store in the freezer between wax paper sheets. They freeze beautifully and are great to have on hand for a quick dessert.
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45 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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44 users found this review helpful

Autumn Spice Ham Steak

Reviewed: Aug. 22, 2007
Very yummy! I grilled my ham steak and cooked the apples separately. I used two of each apple otherwise we wouldn't have had enough to go around. I served this with fresh shredded yams sauteed in a little butter with raisins thrown in and a quick drizzle of maple syrup added. The yams cook up super quick and go great with the flavor of the ham steak. It's 110 degrees here in Phoenix but this meal made it feel like fall! Mmmmmm
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18 users found this review helpful

Danish Christmas Red Cabbage

Reviewed: Nov. 22, 2005
I just made this for T-giving and test tasted it... Mmmmmm very good! I was surprised by the amt of sugar called for, so I substituted Equal's Sugar Lite for 1/2 c. and then 1 1/2 c. sugar. That seemed to be fine. I also ran out of white vinegar & ended up using red wine vinegar for 1 1/2 cups of the vinegar called for. That worked great too! I diced up one apple and added that while cooking. This recipe is a keeper!
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18 users found this review helpful

Waikiki Cornbread

Reviewed: Sep. 25, 2005
Here are the changes I made on this recipe to make it lower in fat & calories (there was no way I could bring myself to use a cup of butter! Yikes!)As another suggested I reduced the baking mix (reduced fat) to 2 1/4 C. and incr. the cornmeal to 1 cup. I decreased the sugar to 3/4 c,substituted Egg Beaters for one of the 3 eggs, and used 1/4 c. melted butter & 1/2 c. Lite sourcream. They were very moist! To make 18 muffins fill "Pam" sprayed cups with 1/4 c. of batter and bake for 18-20 min. These were fantastic fresh out of the oven, and I'm anxious to see if they're even better tomorrow with my soup.
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13 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

Glazed Country Ribs

Reviewed: Jun. 15, 2005
I made this recipe as written except used minced garlic instead of slices. The marinade is wonderful,the rosemary adds a great touch (I'm not usually a fan of it). I'm not sure if the ribs I had were prehistoric-sized compared to other people's but they took forever to cook (maybe 1 1/2 hrs total?? I lost track). the meat was tender but it was not falling off the bone. I think I'll try this marinade with a different cut of pork... maybe chops or a loin. Very, Very Good!
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10 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

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

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

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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9 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

Cara's Moroccan Stew

Reviewed: Sep. 5, 2009
Found this recipe to use a butternut squash on my counter. I cut down on the bell peppers, don't care too much for them....otherwise made it pretty much as written. I did cut the red chile pepper flakes in half and even that was a bit spicy for my group. Added some grilled pork loin to the leftovers and that was yummy. I guess I wouldn't make a good vegetarian! lol
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7 users found this review helpful

Baked Ham

Reviewed: Dec. 25, 2009
I used diet coke ( a whole can) on my 8lb ham, marinated overnight in the baking bag then added the brown sugar coating as others suggested before baking for 4 hrs. It was super tender- fall off the bone, even! It seemed to need one other flavor element...maybe pineapple? Well, it was easy and I will make it again & add that! Now I have a ham bone & leftover ham to make my lentil soup!
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6 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

Chocolate Wave Zucchini Bread

Reviewed: May 30, 2011
I'm always looking for new zucchini recipes! I liked this one because it's a little different with the chocolate marble effect. Only made a few small changes: butter instead of shortening, no nuts, reduced sugar to 1 c., 1/2 tsp pumpkin pie spice & substituted some whole wheat flour for the 2/3cup of all purpose. Mine was done in 50min.
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4 users found this review helpful

Non-Balaya

Reviewed: Sep. 5, 2009
I added 1/2 cup celery & 1 Tb of Creole seasoning to the onion saute. I also used 2 cups of cooked, cubed chicken I had in my freezer. It's a good basic dish that I will make again. It really needs the Creole seasoning, 1 Tb won't make it spicy, just flavorful.
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4 users found this review helpful

Apple Ugly Cake

Reviewed: Oct. 13, 2007
I decided to cut the calories on this recipe when I made it. I used Splenda for 1/2 of the sugar and unsweetened applesauce for 1/2 of the oil. Both worked great! I also added in an extra cup of apples and added the 1 cup of (skim) milk, as others had suggested. A very moist cake and the chunks of apples almost make it seem like an Apple Pie-Cake. The chunks of apple make this recipe different then most apple cake recipes. Yummy! I keep this cake in the fridge.
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4 users found this review helpful

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