Diana71 Recipe Reviews (Pg. 1) - Allrecipes.com (18577464)

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Diana71

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Funeral Potatoes

Reviewed: Jan. 22, 2015
I was surprised to find this recipe faceless!! We love funeral potatoes. This recipe was a bit different than what we are used to. I am giving it four stars only because the kids really loved it. I sub'd "cream of chicken and mushroom" instead of "cream of celery" and "cream of mushroom", and milk for the water. Also, I only used half the jarred cheese (I really almost replaced this entirely) and added 1.5 c of shredded sharp cheddar. I have to say, I was really surprised how much the kids loved this recipe -- when they go back for seconds and thirds...well, you know it's good.
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Skillet Chicken Bulgogi

Reviewed: Jan. 18, 2015
Followed the recipe exactly, and this was amazingly delicious. Wow. We served it with lettuce cups. FANTASTIC. 5+ stars.
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Simple Slow-Cooked Korean Beef Soft Tacos

Reviewed: Jan. 4, 2015
Our family enjoyed this recipe. I cooked it all day at 300F in the oven vice in a slow cooker. A good Korean taste - dark, sweet and savory, with a little bit of spice. We ate the meat straight instead of as tacos, and with a lot of veggies, plus white rice. We are fans of bulgogi and Korean bbq...this wasn't exactly the same, but pretty good nonetheless. Thank you!
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Irish Lamb Stew

Reviewed: Dec. 25, 2014
I halved the recipe...it was perfectly delicious. One substitution -- instead of white wine I used a non-alcoholic rose cooking wine. Still fantastic.
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Fruit Cobbler from Mott's®

Reviewed: Nov. 19, 2014
Oh, Motts! I love you...but, this was a hard recipe to embrace -- I think the fruit mixture needs less applesauce, and perhaps fresh fruit instead of canned...and maybe less topping since it was so thick. You're still a wonderful applesauce and we love you!
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Creamy Chicken Dijon from Mazola®

Reviewed: Nov. 19, 2014
This recipe has a lot of potential. I make a lot of French dishes, and I think this was an excellent try at a quick and easy poulet a la moutarde. If I made it again, I would add at least 2 T butter to the 2 T oil when sautéing the leeks (and reduce that 2 T oil to 1 T). I might even add a bit of diced onion. I would up the chicken broth, and definitely use at least 1 cup of heavy cream, and at least 1/2 c of white cooking wine. My family felt the recipe, exactly as it is, was much too Dijon-y and that "something was missing". (They are very used to reviewing recipes by now.) :) To "fix" the recipe after the initial go, I added 1/2 c white cooking wine plus 2 T butter, and let the sauce reduce on the stove for a good bit. It tasted loads better, but I think the proportions were too off to fix. Even so, 2 of the 3 teenagers over for dinner had this dish as leftovers tonight.
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Slow Cooker Chicken Pozole Blanco

Reviewed: Nov. 9, 2014
Very good recipe!! My slow cooker was borrowed out, so I cooked this slow cooking style in the oven -- followed all recipes, but cooked everying inside my le creuset pot and placed it into the oven at 300F for 2.5 hours. Super good - we actually ate this two ways -- as a "chili" with rice, and the kids also used this as a filling inside a grilled fresh corn tortilla. Toppings were avocado, tomato and sour cream. Love!
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Stir-Fry Chicken and Vegetable Delight

Reviewed: Nov. 5, 2014
Mmmmmm...awesome recipe -- very easy and kids loved it. I added tofu cubes when I was stir-frying the chicken. For the sauce, I up'd the soy sauce to 1/4 c, and reduced the chicken broth to 1/4 c, also subbed brown sugar in for the white sugar. Thanks, Mazola!!
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Crispy Panko Chicken Breasts

Reviewed: Nov. 5, 2014
Made Mazola's Crispy Panko Chicken Breasts last night. I thought the recipe was interesting because I actually make something extremely similar all the time -- Tonkatsu, which is a Japanese pork cutlet dish. I gave the recipe 5 stars mostly because someone reviewed the recipe unfairly and gave it one star. Yes, the chicken cooked up nicely in 2-3 minutes per side. Caveat - you have to pound thin. I actually cut the breasts in half lengthwise so they were thinner to start with. Also, what I did what I do with my Japanese dish...I dipped first in milk, then in flour, then in egg, and then in the panko, and pressed the crumbs into the chicken. I don't usually add spices to the panko, though -- that's the major difference...the spices gave the crispy crust a bit of a salty taste, but I can see how that would appeal to some people. We had an epiphany during dinner, though...this is perfect ON TOP of the salad we had for dinner. And my other teenager dipped it into a sauce similar to chik-fil-a sauce. Very good, and I'll be making it again, especially with salad. Thanks, Mazola!!
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Mexican Tortilla Breakfast Casserole

Reviewed: Oct. 4, 2014
So, definitely 5 stars. The flavor was perfect for a true Mexican breakfast. So perfect in fact, that no one added salsa. I made a few alterations -- used 1.5 cans dried green chiles instead of 2 and 1 tsp chili powder. And, instead of fresh cilantro, I used Knorr's dried cube cilantro, which worked great for flavoring and didn't leave little green leafy things in the casserole. The only drawback was the preparation time -- it took a lot of time and I sure hoped the recipe would be worth it. Surprise! It was totally worth it! It set up perfectly w/in the cooking time (and for high altitude that's awesome). The teenagers LOVED it. Thanks, Johnsonville, once again a new family favorite.
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Modern Pasta e Fagioli

Reviewed: Jul. 4, 2014
So, I absolutely LOVED this recipe. I made a few changes because I felt that the recipe needed an Italian meat flavor, and I couldn't imagine that you could cook collard greens in 10 minutes. Here are my changes: To the onions/garlic/red pepper flakes, I added about 4oz chopped prosciutto (although I think pancetta would be better). Oh, and I added 1 T butter while sautéing. Next change: I simmered the collard greens in the chicken broth for 45 minutes. I tasted the collards after 10min and truly they needed to be cooked much longer, more traditionally. I didn't have canned Italian diced tomatoes, so I used three fresh tomatoes, diced. I added one whole zucchini, diced. And, I created a spice packet w/cheesecloth and put in it 1 sprig rosemary, 1 sprig thyme, and 2 bay leaves. I let everything simmer for probably another 30 min before adding the pasta. I didn't have shells on hand, so I used Barilla's ditalini, which turned out perfectly. One more change: I used my immersion blender and blended the soup a few times, not very much at all. Thought it would just be a side meal for dinner tonight, but turned out everyone had to have it for lunch. A++++++ Thanks, Barilla!!!
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White Fiber Mini Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese

Reviewed: Jun. 26, 2014
Pretty good...I like the simplicity of the recipe.
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Mezzi Rigatoni with Chicken Thighs, Rosemary, Lemon Zest and Roasted Garlic Sauce

Reviewed: Jun. 19, 2014
Made this for guests tonight, and they all had seconds (some thirds). It makes quite a bit!!! Things I did differently: I breaded the chicken pieces with a mixture of 1 c flour, 1/2 t garlic powder, 1/2 t salt, 1/2 t cayenne pepper. Then sautéed the same. Removed the chicken and used the 1 c water to deglaze the pan. Added the rosemary and lemon zest to the water. Reduced it a little. Added the chicken and sauce back in, and followed remaining directions. Pretty delicious!
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Chipotle Flavored Beef Flautas

Reviewed: Apr. 24, 2014
So, I'm rating my own recipe :) But, mostly because I did a substitution of 8 of these ingredients with Johnsonville Italian Sausage...basically the beef and the seasonings (still used the chipotle sauce). Pretty darn amazing flavor with the sausage!!
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Tempura Fried Avocado Bites

Reviewed: Apr. 6, 2014
While I'm very familiar with tempura, I'm not necessarily a fan of a lot of fried foods, thus the 4star rating. However, these were pretty good! If served immediately, the avocado is creamy and melts in your mouth amidst the crunchy tempura coating. Excellent tempura batter btw. I served this with both a mustard flavored sauce and a strawberry sauce. Enjoyed these as dipping finger foods. :)
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Avocado Cheesecake with Walnut Crust

Reviewed: Apr. 5, 2014
I made this recipe with a homemade strawberry sauce...the sauce is a must to counter the fairly savory taste of the cheesecake. It had a muted key lime pie taste to it...I used freshly grated lemon zest. Wasn't a fan of the consistency, but other than that, this would probably make a good pudding, too.
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Chicken and Broccoli Fettuccini Skillet Dinner

Reviewed: Mar. 10, 2014
The recipe was easy, took little time to make, and tasted delicious. I can tell you that teenagers will love this for sure, despite the broccoli. :) I used parppadelle noodles instead of fettuccini, and they were perfect. Was still fantastic the second day!
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Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Mar. 10, 2014
The rub was smoky, which is a great flavor, but I like my salmon more on the simple side. The grapefruit salsa was absolutely amazing, however, and perfect with this salmon/rub combo. Will be making the salsa again for certain.
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Cinnamon Vanilla Granola

Reviewed: Mar. 4, 2014
This recipe made the house smell amazing!! I was also hoping for more clumps in this granola, but it works well when adding to yogurt or making a parfait. More clumps would have made an awesome cereal. :) Watch the time carefully as this bakes!!
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RITZ Fried Ravioli

Reviewed: Feb. 2, 2014
I would never have thought to bread and fry ravioli...this recipe was a hit...really loved how creamy the cheese became - such a different taste than traditional ravioli. And, everyone, especially the teenagers, ate these quickly...without the marinara!!!
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