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    Diamondlil

    Frankfort, IL

    An avid baker that loves to try new recipes.

    Chef #161652

    Frankfort, IL

    Joined: Sep 06, 2004

    32 reviews by Diamondlil

    1 - 10 of 32 sorted by Date | Rating | Helpful

    Reviewed Roasted Bone-In Chicken Breasts With Herbs
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      |  By CookingBlues

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    "Didn't change a thing. Very good with the lemon shining through. Our chicken only took about 30 minutes total. I would make this again. Very easy to throw together. Good week day meal."

    Jan 9, 2013 on Food.com

    Recipe #456007

    Reviewed Swiss Steak

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      |  By Diamondlil

    "Way too much liquid in this dish. Really didn't care for it at all. The meat was drowning in liquid. I would leave out the water next time. This is nothing like the swiss steak I grew up on."

    Apr 14, 2012 on FoodNetwork.com

    Reviewed Perfect Pot Roast

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      |  (2 people found this helpful) |  By Diamondlil

    "This was the perfect pot roast. I put a 3 1/2 pound pound pot roast in a 250 degree oven before church (I needed more cooking time. It took 4 hours and was ready to take out of the oven when we got home. I removed the meat and veggies from the pan and covered with foil to keep warm while I made my potatoes and made the gravy. I served it with coun ..."

    Apr 1, 2012 on FoodNetwork.com

    Reviewed Ham Bone Vegetable Soup 1967
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      |  (1 person found this helpful) |  By andypandy

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    "I cut this recipe in half and it still made a lot of soup. I made as is with the exception of adding tomato sauce along with the canned tomatoes because I like my soup to have more of a tomato base. I used seasoned salt instead of regular salt and did not use the optional sugar in the recipe. I really like this soup. It had a lot of flavor. I woul..."

    Jun 18, 2011 on Food.com

    Recipe #81737

    Reviewed Mincemeat Bar Cookies for Coolmonday
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      |  (1 person found this helpful) |  By Jewels in Woodinville, WA

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    "Although these were very easy to make, I didn't care for how the top crust turned out. The top crust was very powdery and tasted just like you were eating dry cake mix. The bottom crust turned out OK. This recipe was just so so for me. I will eat them, but I probably will not make them again. I followed the recipes exactly as written."

    Apr 22, 2011 on Food.com

    Recipe #268146

    Reviewed Minnesota Cream of Chicken & Wild Rice Soup
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      |  By out of here

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    "I really enjoyed this soup. I substituted evaporated fat free milk for the half and half with good results. The soup still had a rich taste with less fat. I will make this again. Thanks for sharing."

    Feb 12, 2011 on Food.com

    Recipe #134627

    Reviewed Ranch Chicken Thighs
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      |  By KeyWee

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    "Talk about an easy dish, this is it! The chicken had great flavor and was crunchy. I had light ranch dressing on hand and it worked just fine."

    Oct 13, 2010 on Food.com

    Recipe #42603

    Reviewed Banana Blueberry Bread
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      |  By ~Bliss~

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    "It was good, but not great. I liked that the bread was moist and I liked the combo of banana and blueberries. It seemed like it need a tad bit more flavor. Maybe vanilla or a smidge of cinnamon. What I didn't care for was the texture of the oatmeal, although I sure it is much healthier. Family said the break was "OK", so I'm nut sure I'd make it a..."

    Jul 8, 2010 on Food.com

    Recipe #91199

    Reviewed Tastier-Than- Heck Oil and Vinegar Coleslaw Dressing
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      |  By Tiomarrano

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    "Very easy to make and a nice change from the slaws made with mayo. You can easily cut the oil to 1/2 cup and not effect the taste. An addition of chopped green pepper is nice. Keeps well in the refrigerator. You could also used finely chopped onion in place of pureed and mix it directly with the cabbage."

    Mar 2, 2010 on Food.com

    Recipe #160053

    Reviewed Low-Cal Veggie Focaccia Sandwich
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      |  By Italian Stallions Kitchen Extravaganza

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    "A wonderful sandwich in less than 30 minutes that is full of flavor! The only thing I did different was that I used whole wheat pita which I split. I filled the pockets with the veggies and topped with the cheese. You save about 15 minutes of cooking time because you do not toast the pita.I WILL make this again. Thanks for sharing this recipe."

    Sep 30, 2009 on Food.com

    Recipe #382582

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