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

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Supreme Strawberry Topping

Reviewed: Feb. 24, 2007
I made this to top Chantal's New York Cheesecake on this site. It was delicious! Although I was a little confused by the directions, but here's how I ended up doing it: I cut up 1/3 of the strawberries and set the rest aside. I cooked the sugar/strawberries/vanilla as directed until the sauce thickened but then pureed all of it. Sliced the rest of the strawberries and mixed it all together. Chilled in the fridge and then topped the cheesecake. Delicious!
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86 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

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

Tomato-Topped Sole

Reviewed: Jul. 14, 2009
This was more delicious that I imagined. I did saute two cloves of chopped garlic with the onions and left off the garlic salt. I also added some dried basil to the top of the tomatoes and about a half a teaspoon of sugar with the onions (to caramelize them). I served it on top of some rice pilaf. The only mistake I made was thinking that I should use a lot of freshly ground pepper on the fish. A pinch or two really is fine. I had a half pound of sole layered in the 8x8 baking dish and it took about 20 minutes to cook. The fish didn't dry out at all and was a great taste combination with the onions & tomatoes. I can't wait to try this on top of quinoa next time & maybe add a little shredded Parmesan.
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23 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

Dragan's Leg of Lamb with Garlic and Beer

Reviewed: Apr. 14, 2009
I modified this slightly - I had a 4.5 lb leg of lamb and used 20 cloves. I cut them in half and inserted them all over. But I am pretty sure next time I'm going to do the full 30. It is not too many! I left off the mustard but instead made a rub of 3 tsps dried rosemary, a little olive oil and some salt/pepper (not sure on amounts...just to "taste"). I took it out after about 1 1/2 hours total because my temperature was 150. And I loved the flavor I got on the potatoes/carrots due to the basting I did with the beer/juices (hefe) at the bottom. I wish I would have added more veggies to my pan.
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18 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

Vegan Brownies

Reviewed: Oct. 19, 2008
I made these for a bake sale. My husband, sister and I all think they turned out delicious! Next time, I think I'll make them but not advertise them as "vegan". I think people are incredibly short-sighted to think that vegan means "not good". Once I changed the sign to just say "non-dairy" they received better reception. (Sorry, I'm venting because I was very irritated.) These are one of the best brownies I've had. (More like a cross between cake/brownies.) I made a couple of changes: I used raw sugar, raised the cocoa powder up just a tad, and substituted half the oil with unsweetened applesauce. I had to bake them for 35-40 minutes. With my leftovers we've been spreading some creamy peanut butter on top. They are still moist 3 days later too!
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3 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

Quinoa and Black Beans

Reviewed: Jul. 15, 2009
I usually do my quinoa with a tomato/garbanzo bean mixture, but this was dang good. And, as usual with quinoa, it's better cold a day or two later. I only did one can of black beans. I also did a cup of quinoa, 2 cups chicken broth and added half a chopped green bell pepper to the onions. At the end I mixed in some lime juice too - only about a tablespoon. Next time I make this I think I'll add a tomato and a little more lime juice. I think it will be perfect then.
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0 users found this review helpful

Chile Verde II

Reviewed: Apr. 14, 2009
I roasted the peppers and tomatillos for about 12-15 minutes at 400 degrees to soften them up. To "chop" the peppers and jalapenos I threw them in the food processor, but made sure they didn't get blended. I coated the pork in flour before browning it so the sauce would be a bit thicker in the end. I threw it all in a crockpot and let it cook on low overnight. I ended up using maybe 2-3 cups of chicken broth - just enough to give it a little sauce. It filled up my huge crockpot almost to the top! I think the amount of chicken broth this recipe calls for would be way too much. I left out the cilantro, but definitely regretted it. It was good - just not as flavorful as it could be. Make sure you use a fatty cut of pork as it is better that way. And next time I am not going to seed the jalapenos. It hardly had any heat to it for my taste. Overall a tasty chile verde recipe!
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5 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Mar. 9, 2008
Pretty tasty stuff. I didn't blend this and really can't see why you'd have to. Just throw it into a ziploc bag and mix is up. I cut the marinade in half because I had just two steaks. I used a bunch of minced garlic instead of garlic powder and also skipped on the hot sauce. I ended up letting it sit in the fridge with the steaks (top sirloin) for about 3 hours. When it was time to make dinner, I took the steaks out of the bag and then threw in 8 ounces of sliced mushrooms until they were well coated and dropped all of that into a pan. I cooked the mushrooms until most of the liquid was cooked out on medium high heat. Grilled the steaks to medium rare, then served the mushrooms on top! Turned out very flavorful and very delicious. Thanks!
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1647 users found this review helpful

Six Week Bran Muffins

Reviewed: Aug. 10, 2008
First off, do NOT try to cream the fat & sugar with the buttermilk. What a mess! Cream the fat & sugar. Then mix in the egg(s) and THEN stir in the buttermilk. Also, this never says what size of muffin tin is a 'serving' which completely changes your baking time. That being said....I really love the taste of these muffins! I think for anyone who said they were bland, I think it's because of the type of cereal they used. I substituted the shortening with 1/2 applesauce & 1/2 butter. I used raisin bran cereal and threw in a tablespoon of vanilla extract with the buttermilk (which really was 1 Tablespoon lemon juice to 1 cup of skim milk because I didn't have buttermilk). Half wheat flour, half all purpose. I changed this to 36 servings (which really turned out to be 24 on a regular sized muffin tin). I baked them for 18 minutes. They turned out perfect. Thankfully the next time I won't follow the directions blindly.
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174 users found this review helpful

White Bean 'n' Ham Soup

Reviewed: Jan. 7, 2008
I'm cutting back on my food intake (the holidays really mess me up) so it was nice to make something that tastes great and isn't too high on the calorie mark. I doubled this recipe and used 4 cups of liquid total. I had a cup & a half of some chicken broth in the freezer so I used that and the rest was water. I let this simmer (covered) for two hours on the stove which made it taste just as good the 'first day' as the delicious leftovers.
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7 users found this review helpful

Chili I

Reviewed: Mar. 26, 2008
Wow, this turned out great! I cooked this in a crockpot on low overnight for a "soup" potluck at my work today. I made a couple of changes to it: I left out the beef broth completely (in the slow cooker it is not needed), used one large white onion, a little more sirloin, 3 teaspoons minced garlic, 2 Serrano chilies (one with seeds), half kidney - half pinto beans, 1/4 cup brown sugar, and everything else the same. (So not too different). I also used Guinness beer. While the beef, onions & garlic were cooking I threw everything else into the crockpot to mix it up and then dumped in the meat. It was the favorite "soup" of the day! Next time I'll use three or four chilies to add a bit more heat and make sure sour cream is handy for people who need to tame it. With two (and seeds) it had a slight after-burn but not enough for me. :) I had a bottle of habanero Tabasco sauce handy for anyone like me.
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1 user 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

Peanut Butter Temptations II

Reviewed: Dec. 22, 2007
Wow these are great! I made them for little goody gift baskets. Each batch made 22 for me. I filled the cups a little below the top. Also, I ended up spraying each cup with cooking spray after the 2nd batch stuck really bad. I had a person who hates chocolate, so for hers I put a dollop of peanut butter in the middle instead of the chocolate pb cup. Thank you for a delicious way to feed my chocolate/peanut butter cravings.
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1 user found this review helpful

Jay's Jerk Chicken

Reviewed: Oct. 7, 2007
I made this but used habaneros. There's only two of us and I used this marinade for 6 chicken breasts, so I cooked up two and then put the others in ziplock bags (2 in each bag) and placed then in the freezer. I also put the leftover marinade in another bag in the freezer. Very good with a nice after-burn.
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1 user found this review helpful

October Apple Pie

Reviewed: Oct. 28, 2007
I used some sweeter apples from my tree. When I was cutting them I soaked them in lemon water, so I didn't bother adding any lemon juice to the mixture. I also used 18 caramels (I got the kind that are used for caramel apples and they melted nicely). Because of the sweet apples and extra caramels, I cut the sugar in half (1/4 cup for each). I mixed the dry ingredients together before adding the cut up butter, caramels and apples. I cheated and used the pre-made refrigerator pie crusts because I didn't have time to make my own. Very sweet, but very delicious.
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1 user found this review helpful

Slow Cooker Beef Stew I

Reviewed: Sep. 8, 2007
I swear I have reviewed this recipe before.....could my review have been deleted? I guess I won't give a brand name this time. :) This is a really good recipe - add 1/2 cup red wine and a package of Beef Stew Seasoning mix and you have yourself a masterpiece.
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