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Creamy Spiced Coleslaw

Reviewed: May 30, 2006
Perfect! I cut down on the pepper (personal preference)and used Miracle Whip Lite, otherwise made exactly as stated. Just like Mom's!
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2 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

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

Streusel Rhubarb Dessert

Reviewed: Apr. 18, 2011
Very yummy! Cuts very nicely for serving. I added a cup of sliced strawberries and reduced the filling sugar to 1 cup. I also added 1/4 cup of quick oats to the topping. I didn't use all of the topping & still there was plenty! Next time I think I will add another 1/2 cup of fruit. Don't overbake or the crust will get overbrowned.
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1 user 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 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

Sweet Corn Cake

Reviewed: Feb. 27, 2003
I have been looking for this recipe for years! Yes, it's just like the restaurant version! I took other reviewers advice and reduced the butter to 1/3 cup and only used about 1 cup of corn and it turned out great! This will become a regular side dish for our Mexican meals.
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4 users found this review helpful

Banana Chocolate Chip Dessert

Reviewed: May 15, 2006
Ok, I admit...I rarely make a recipe without tweaking it along the way! My changes on this recipe were mostly to decrease the sugar and fat (although the topping I added made up for it!). Cut the sugar to 1/2 cup each, I substituted Equal's Sugar Lite for the white sugar. Use 1/2 cup butter & 1/4 cup unsweetened applesauce and increase the banana to about 1 1/2 cups. Here is the ingredient that sent these bars over the top - I sprinkled the bars with 1/3 cup chopped Butter Toffee Walnuts before baking. Refrigerate before cutting. We keep them in the fridge b/c we like them cold. We couldn't stop eating them. The whole 9x13 pan was gone within 24 hours. :O
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4 users found this review helpful

Cinnamon Hazelnut Biscotti

Reviewed: Aug. 15, 2006
Following others recommendations, I cut the butter down to 1/2 c. then added 1/3 c. mini choc. chips and cut the hazelnuts down to 3/4 c. After they were all done I dipped the bottoms in melted choc. chips with a little crisco mixed in. These were wonderful! And YES! My house smelled good all day! So easy- my first try at making biscotti.
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1 user found this review helpful

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

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

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

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

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

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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21 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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46 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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49 users found this review helpful

Banana Cake VI

Reviewed: Jul. 10, 2007
This is sooo yummy! I used only 1 1/2 cups of sugar and half of that was brown sugar. I used skim milk with a little lemon juice in it for the buttermilk and only half of the frosting recipe. Baked for 65 min at 300 degrees. Skipped the freezer trick. You can chill the frosted cake and then cut and wrap in foil to freeze individual servings. Great for lunch boxes! If you've ever had Sara Lee's Frozen Frosted Banana Cake, this tastes just like it.
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2 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

Drop Biscuits and Gravy

Reviewed: Jul. 1, 2007
I personally don't eat biscuits & gravy but I made it for the first time with this recipe for my boyfriend. He loved the flavor of the gravy. I did decrease the amount of sausage to about 5-6 oz and used reduced fat sausage. I was disappointed with the biscuits. I admit, I'm not a fan of rolling out biscuits and thought that this would be a good cheat. Next time I'll either buy the giant biscuits in a can or actually make them. We're used to enormous biscuits at the restaurant we go to. Over all- it's a keeper!
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1 user found this review helpful

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