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

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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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Apple Crisp II

Reviewed: Oct. 15, 2007
The crust really is the best! I doubled the crust and pressed half of it down as a bottom layer. I also cut in chilled butter instead of melted butter. I mixed the apples (I used red/green somewhat sweet small apples from my tree) with the sugar (only 1/2 cup because of the sweet apples). I had let the apples soak in lemon water while I cut them, so I only used about 1/3 cup of water. It was plenty moist. Oh ya, I also used about 3 Tablespoons cinnamon (I love it) and about 1/4 tsp nutmeg. Next time I'll halve this recipe though, it's so much for just two people!
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German Rouladen

Reviewed: Oct. 13, 2007
I've never had Rouladen before, but my boyfriend wanted it for "Octoberfest" which we missed this year. I looked this recipe up and I think it turned out great. He said it was exactly what he was craving. I picked up a flank steak but asked the butcher to cut it for me so it was the right thickness. I also browned them and then put them in a crockpot on top of the leftover onion (red) that I didn't get inside the rolls. I poured the water and 1/4 cup red wine on top, dropped in two beef bouillon cubes and let it cook on low for 3 hours (turning them over after 2). I think next time I might cook them on high since the bacon didn't seem like it cooked enough. I made gravy with the drippings (strained first). I served it with German Spaetzle Dumplings from this site, another thing I've never had before. Everything was delicious! Thanks so much!
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German Spaetzle Dumplings

Reviewed: Oct. 13, 2007
This was a lot easier than I thought it would be. I used the steamer basket that came with my rice maker instead of a spaetzle maker. The holes are a perfect size. I spooned the very moist dough (more like batter) into the basket as I held it over a large pot of boiling water. It made the whole process quick and painless. After boiling for 8 minutes, I ran cold water over them in the strainer. I sauteed them until they were slightly browned in places and most of the excess liquid was cooked out. Served this on the side with German Rouladen (from this site).
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Honey Butter

Reviewed: Oct. 7, 2007
This is a good proportion in my opinion. Although it's really, really sweet. I think if you cut back the honey to 1/3 cup it would still be good. But I'll stick with the 1/2 cup because I like it extra sweet.
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12 users 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

Pork Chops with Blue Cheese Gravy

Reviewed: Sep. 13, 2007
Very good recipe. I had some thick boneless pork loin chops that turned out great with this sauce. I used about a tsp of minced garlic instead of powder. For the sauce, I used fat free half and half and a little more than 2 oz crumbled gorgonzola cheese. It wasn't very thick so I stirred in a mixture of 1/2 tbsp cornstarch and 1 tbsp water. I put the chops back in the pan with the sauce to coat them all over before serving. I also served some bow tie pasta tossed with sun dried tomato pesto and extra olive oil on the side with a bit of the sauce on top. Thanks for helping me use up the gorgonzola in a delicious way.
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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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Red Wine Pork

Reviewed: Sep. 1, 2007
I used this recipe as a guide to make red wine boneless pork chops. I skipped the bacon drippings, butter, bay leaf and carrots. I cooked the mushrooms in half a cup of red wine until they were soft and then put them in a bowl along with another cup of red wine, the garlic, parsley, 1/4 tsp salt, pepper, tomato paste, and sugar. I then browned the chops in a little bit of olive oil and poured the mixture over them. Cooked it all on medium low heat for about 20-30 minutes. The chops were extremely tender and flavorful. I was really impressed how the red wine tenderized the meat. I’ll have to try it with a roast some time. Thanks!
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Oven Roasted Potatoes

Reviewed: Aug. 30, 2007
I always use this recipe as a guide for making fresh herb potatoes. I take red potatoes and cut them into 8 pieces. Then grab a bunch of fresh herbs from my garden: rosemary, thyme, oregano. Toss together with the oil (usually about 1/4 cup), crushed red peper, salt and minced garlic. I follow the cooking time and they turn out great. I think any combo of herbs would be excellent, dried or fresh.
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Mom's Zucchini Bread

Reviewed: Aug. 21, 2007
I substituted half of the oil with applesauce and half of the white sugar with brown sugar. I had to bake them for 50 minutes. They turned out very tasty. I also left out the walnuts seeing as my boyfriend hates them in baked goods (he's crazy!). It turned out very tasty and moist. I'm taking a loaf to work with me tomorrow and can't wait to show it off. Thanks!
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Marinade for Chicken

Reviewed: Aug. 15, 2007
I reduced this marinade to 8 servings and used it for 3 large chicken breasts. I didn't have any dry mustard so I just used prepared mustard and threw in about 1 tablespoon of fresh parsley. I didn't have much time before dinner, so I put it all in a bag and let it sit in the fridge for 20 mins. Even after that little bit of time, this turned out very flavorful. I did brush some on the breasts as they cooked on the grill. I'm going to keep this one on the year-round menu! Although next time I think I'll skip the salt (personal preference).
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Mizithra Browned Butter Pasta

Reviewed: Aug. 8, 2007
This is one of those once a year meals because of the calories, but it's highly worth it. I think this is even better than the Old Spaghetti Factory because you can adjust the recipe to fit your tastes.
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4 users found this review helpful

Leslie's Salty Grilled Potatoes

Reviewed: Aug. 7, 2007
The skin was very tasty. I used about half the salt. I had two huge potatoes, so I ended up cooking them for about 1.5 hours at a temp of 300. For about an hour of that time, I had them on indirect heat and 30 right over the flame (gas grill).
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Zucchini Cobbler

Reviewed: Aug. 4, 2007
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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Best Ever Pie Crust

Reviewed: Aug. 3, 2007
This IS the best ever pie crust! I used butter flavored shortening. For the water, I filled the 1/2 cup up, but then only put in a little over 1/3. I also let it stay in the fridge overnight. The flavor complimented my apricot pie nicely. I think mostly due to my inexperience, I had issues keeping it from ripping but it was easy overall. p.s. Don't miss the footnote that says, "If necessary, use a little less water than called for in recipe."
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Beer Butt Chicken

Reviewed: Jul. 28, 2007
This is a great recipe for beer can chicken. I made two 5 lb chickens. I didn't change a thing on the recipe other than using beer can chicken stands and then placing them on a grill topper used for veggies or fish for stability. The temperature was 200 degrees (F) and took a little over 3 hours to finish. I covered them with foil for about 30 minutes while the rest of my dinner finished cooking. Tender, juicy and tasty. I am using the leftover chicken for chicken enchiladas tomorrow. Thanks!
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Sweet and Spicy Chicken Satay

Reviewed: Jul. 22, 2007
This is really good! I thought it would be really sweet, but it's not. I used garam marsala curry paste (doubled because it's not very hot). I also used 4 chicken breast halves. Once I had them skewered (I think I had about 8 total) I heated up the rest of the sauce to baste on the skewers on the grill. The taste was excellent. Thanks for a great satay recipe that doesn't use coconut milk.
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Grandma's Lemon Meringue Pie

Reviewed: Apr. 7, 2007
I'm giving this a 5 even though the custard filling was too ... thick I guess. But I think that's my fault. It was thick almost immediately after I added the egg yolks (in fact, it was stiff before that) so I figured I needed to cook it longer to get thicker. 10 minutes later it was thicker....but I think that's what made the custard like a lump. The meringue was perfect as is - I whipped it for a very long time. The taste was excellent! I made the easy pie crust recipe from this site, but I might try a "real" pie crust next time. I suggest if you've never made LM that you watch this tutorial video first on How to Make Lemon Meringue Pie on Allrecipes.
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How to Make a Lemon Meringue Pie

Reviewed: Apr. 7, 2007
Great directions!
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