Diyeana Recipe Reviews (Pg. 1) - Allrecipes.com (18301774)

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Zucchini Cobbler

Reviewed: Aug. 25, 2012
Now this was amazing! I did 2 cups flour, 2 cups oats. Other than that, I followed exactly. I love zucchini, but am not disappointed to have it taste like apple cobbler! I had a rather large zucchini in the garden that grew ahead of me, so I was happy to find something that would use it all up. Thanks!
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3 users found this review helpful

A Twist on Pasta Salad

Reviewed: Jun. 16, 2011
Very good recipe! I love that it's low fat and not too much oil. I used a tablespoon less red wine vinegar, added a sliced cucumber and used feta cheese. I ate a bowl right away but I can't wait for the flavors to meld for this weekend.
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10 users found this review helpful

Meatball Nirvana

Reviewed: Apr. 2, 2011
I am not rating the taste because I used pre-seasoned hot italian chicken sausage instead of beef so I didn't add any spices to it. (Amazing that way...) But I am rating this on the texture and way it stayed together, which was great! Perfect ratio of the bread crumbs, meat & milk. I also loved having the parmesan cheese in it.
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4 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Sep. 5, 2010
I made a batch for a party on Saturday night and everyone loved them so much I made a second batch for another activity on Sunday. The only change is I replaced a cup of the white sugar with brown. But other than that, I remained true to this recipe. No more box for this girl!
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4 users found this review helpful

Salmon With Green Fettuccine

Reviewed: Sep. 5, 2010
This was pretty bland. I even thought I did things to liven it up a bit. I used fresh salmon (a pound) and added green peppers, sweet sherry instead of the white wine, and fresh basil. I'm considering mixing in some garlic and more fresh herbs just to make the leftovers more exciting. Not that it was bad by any means, just mediocre. Sorry Christy.
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5 users found this review helpful

Chocolate Zucchini Muffins

Reviewed: Aug. 15, 2010
Excellent recipe! I substituted half the oil with applesauce and added a little extra zucchini. Did 1/4 cup cocoa powder and 6 ounces of semi-sweet chocolate chips. No cloves or cardamon, but did added a little extra cinnamon. Sprinkled a mixture of oats, brown sugar and butter on top. I had to bake them for 25 minutes and leave them in the pan for another 30 minutes but they turned out perfect!
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4 users found this review helpful

Broccoli with Lemon Garlic Crumbs

Reviewed: Apr. 7, 2010
I made this on chicken and it was divine. I used regular bread crumbs. The lemon zest was the best part.
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2 users found this review helpful

Whole Baked Ham

Reviewed: Apr. 7, 2010
I made this with an 11 pound spiral cut ham and kept the main ingredients the same. It turned out great! I cut it up after cooking and let it sit in the juices.
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4 users found this review helpful

Spicy Bok Choy in Garlic Sauce

Reviewed: Feb. 24, 2010
Very very good. I had a little over a pound of baby bok choy. I didn't bother separating them because the white & green parts cooked just fine. I only did 1 tablespoon of olive oil and bottled minced ginger. I also used a teaspoon of garlic chili sauce instead of the red pepper flakes. Other than that, everything else was the same. I need to go back and buy more bok choy!
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4 users found this review helpful

Asian Salmon

Reviewed: Feb. 24, 2010
I halved the recipe because I had 16 ounces of frozen salmon fillets (pre-packaged, vacuum sealed). This turned out great! I didn't marinate at all. I just took the frozen fillets out of their packaging and then poured the sauce on top (I left out the sesame oil - saving a few calories). I baked them at 350 for 15 minutes covered with foil and then 15 minutes uncovered - they were perfect. Served with Spicy Bok Choy in Garlic Sauce from this site. It turned into a great meal. Thanks for helping me make a quick and delicious dinner with what I had on hand.
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3 users found this review helpful

Chinese Broccoli

Reviewed: Feb. 15, 2010
I simply love Gai Lan. It is one of the best veggies I've ever had. I have found it at Chinese and Vietnamese markets, but usually I get it at the China Market near my house. It's bitter so ends up going really well with a sweeter sauce. This recipe is VERY close to what I usually do so I feel justified in reviewing it. When I blanch my gai lan, I put in a teaspoon of salt, teaspoon of baking soda and a thick slice of ginger (or some bottled minced is good too) in the water. For the sauce I like using some oyster sauce so it's half hoisin/half oyster. (I use vegetarian oyster sauce purchased at the Chinese market). I've also left out the oil and been fine, but the oil is good too. Other than that my recipe is pretty much the same. You could do less garlic if you don't like it, but I love garlic.
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44 users found this review helpful

Fluffy French Toast

Reviewed: Feb. 15, 2010
I'd like to start off by saying I hate french toast. With that said, this was delicious! I halved the recipe (kept the cinnamon the same and used 1 whole egg and 1 egg white). I used pretty dense bread and let it soak up the egg mixture and was only able to cover 3 pieces which is perfect because that's how many I was trying to make. I was only making it as a favor for my husband who loves french toast. Maybe I'll make two pieces next time for me. Thanks!
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2 users found this review helpful

Shrimp Kabobs

Reviewed: Dec. 26, 2009
I didn't feel like cracking out the grill so I cooked this on the stove and in the oven. I put 1 cup of Italian salad dressing in the bag with the veggies and 1/2 cup with the shrimp. I also only used one onion and added some red bell pepper. I threaded the veggies on skewers after they'd been marinating for a few hours and placed them in the oven at 350 (on a baking sheet sprayed with cooking spray - the skewers were sprayed first too) to cook for 25 mins. I turned them over at 15. I sauteed the shrimp for a few minutes on the stove when the veggies were almost done. Pretty good flavor. Next time I may add a few things like a little salt or a lot of garlic to make it a bit more "wow" but overall pretty good.
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9 users found this review helpful

Pumpkin-Apple Muffins with Streusel Topping

Reviewed: Dec. 13, 2009
For the apples I put them through a food processor to make them extra fine & liquidy. I had to use 3 apples to get the 2 cups needed. I substituted applesauce for the oil but made no other changes. The recipe made 24 regular sized muffins. The first batch I made, I accidentally left out the flour in the topping and wondered why it only covered 12 of the muffins. When I was making more for the other 12 I realized my mistake. It went much further with the flour. :) They turned out moist and delicious. They're still moist 4 days later too (stored in a Ziploc bag).
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3 users found this review helpful

Pumpkin Pancakes

Reviewed: Dec. 13, 2009
I halved the recipe but kept the egg and spices the same (plus a little nutmeg). It made 7 pancakes for me. I did spread them out a little to make them a little thinner once I put the batter on the skillet. It's like pumpkin pie for breakfast without the guilt! I spread some pumpkin butter on them and added maple syrup for my first go-round. For my "seconds" I spread some peanut butter on top and then the maple syrup. Both times were great.
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2 users found this review helpful

Sauerkraut Hot Dog Topping

Reviewed: Oct. 9, 2009
I added a little more caraway seeds (probably 1 tsp total) and it's marvelous. I served this on top of habanero chicken sausages, but can imagine putting it on any "dog" and loving it.
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2 users found this review helpful

German Pancake with Buttermilk Sauce

Reviewed: Sep. 22, 2009
The syrup is delicious! It's like caramel sauce. Although you have got to use a very large pan. I had a medium saucepan in the beginning and it boiled over. I suspect that's because of the baking soda. I've been making German pancakes served with maple syrup, but this buttermilk syrup is the best and will be the one to use from now on. I didn't have any buttermilk, so I used a buttermilk powder mix instead. I also added 1/2 tsp salt to the pancake. Everything else was exactly the same. I love German pancakes because they're so versatile and are a wonderful combination with sweet syrup.
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2 users found this review helpful

German Pancake

Reviewed: Sep. 22, 2009
The syrup is delicious! It's like caramel sauce. Although you have got to use a very large pan. I had a medium saucepan in the beginning and it boiled over. I suspect that's because of the baking soda. I've been making German pancakes served with maple syrup, but this buttermilk syrup is the best and will be the one to use from now on. I didn't have any buttermilk, so I used a buttermilk powder mix instead. Everything else (including the pancake) was exactly the same. I love German pancakes because they're so versatile and are a wonderful combination with sweet syrup.
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3 users found this review helpful

Peach Muffins

Reviewed: Sep. 15, 2009
I used 3 cups of chopped peaches and the muffins turned out very tasty, moist and peachy. 6 very large peaches gave me the 3 cups. I also used almost double the cinnamon, 1/2 cup olive oil, 3/4 cup applesauce, 1 cup whole wheat flour and 2 cups AP and baked them for only 20 minutes. My peaches were slightly bitter so I didn't adjust the sugar at all and they turned out perfect that way. It made 24 total regular sized muffins. To get the skins off, I use the trick of putting the peaches in boiling water for 1 minute which also makes them slice & chop very easily.
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20 users found this review helpful

German Pancakes II

Reviewed: Aug. 29, 2009
For anyone who is "disappointed" in this recipe because it's not like the pancakes you know and love, it's because this is NOT like the pancakes you know and love. German pancakes are mostly eggs so they're closer to souffles, crepes or a baked omelet in a way. Use a 9x13 pan. You can safely use 2 T butter (I like it with a little less butter). Bake at 400 degrees for 20 minutes. It will rise on the edges and sometimes even makes waves in the middle. I also blend everything for a short time (except the butter) in a blender to make sure it's mixed well. Sprinkle confectioner sugar on top and serve with options of honey, maple syrup, homemade buttermilk syrup, cinnamon sugar, apricot syrup, etc. Whatever you want! It's good with many things.
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6 users found this review helpful

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