Rhianna Recipe Reviews (Pg. 1) - Allrecipes.com (13674782)

Jan's Pretzel Dogs

Reviewed: Jul. 15, 2011

Very good. I wrapped organic hotdogs & also made bite-sized ones, some with sausage slices & some with jalapeno slices. (Next time I'll try wrapping the jal. ones so that water can't make them mushy; also will try finely chopping them to add to dough as jalapeno tasted great with the pretzel dough.)

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4 users found this review helpful

Make It Your Way Griddlers

Reviewed: Jan. 17, 2011

Easy & delicious. This worked for me in both WELL-GREASED jumbo- & regular-sized muffin tins (with less time to bake the regulars, of course). I made the drops for this site's "Truckstop Buttermilk Pancakes", but any American recipe or mix will do. To the reviewer who had the pancakes turn out tough: that can be avoided by minimal handling of mixture - just barely mix the wet & dry ingredients together - do NOT mix until every bit of flour is combined, or else you'll have built up the flour's gluten=toughness. Then fold in these tasty syrup drops with about 3-4 gentle folds.

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7 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Sep. 20, 2010

Flaky & great.

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6 users found this review helpful

Rasgullas

Reviewed: Sep. 18, 2010

A fine dessert for an Indian meal. I made 3 different syrups for 1 batch of rasgullas: Cardamom (per recipe), Rose, & Saffron. Exotic, heavenly!

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20 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 15, 2010

Love the seasoning! I always make 3-4 times the quantity of spice mix so it's always ready. Then, whenever I want to roast chicken, I use at least 1 Tb + 2-1/4 tsp per chicken (which is 1/2 of recipe's 3-1/2 Tblsp for 2 chickens!) ... but really I like more than that. I do rub some under the skin to flavor the meat. I always make a delicious gravy with the de-fatted drippings: Make a roux, add chicken broth &/or milk, season with pepper & thyme. I have yet to try out the 5 hrs. of roasting method because it is done at around 3-1/4 or so hrs. When pressed for time, I have also used regular roasting temp & time successfully.

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8 users found this review helpful

Tortilla Soup II

Reviewed: Jul. 23, 2010

Very good, but better the next day. I garnished the soup with blue corn tortilla chips & cheddar cheese, because I prefer my tortilla soups that way.

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8 users found this review helpful

Thai Cucumber Tomato Salad

Reviewed: Jul. 23, 2010

Something's missing, but I don't know what. I made this to accompany a Thai meal. I may make it again to figure out what's missing.

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8 users found this review helpful

Tangy Cucumber and Avocado Salad

Reviewed: Jul. 23, 2010

This is fantastic! Whether served as a salsa or a salad, it is utterly refreshing! The lime juice, cilantro, & a small amount of garlic elevate the fresh & flavorful factors. I will make this often.

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3 users found this review helpful

Rich Chocolate Frosting

Reviewed: Jul. 20, 2010

This frosting is a delight to work with, & has a deep chocolate taste.

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4 users found this review helpful

Chimichurri Sauce for Steaks

Reviewed: Jun. 21, 2010

This Chimichurri Sauce for Steaks was thoroughly enjoyed on steaks grilled in the Argentinean & Brazilian style. It was also a wonderfully piquant sauce for my Venezuelan empanandas.

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8 users found this review helpful

Diana's Swiss Roesti Potatoes

Reviewed: May 27, 2010

Superb! We highly recommend this! The only slight change I'll make is to use a little less butter. ~ Thank you SO much, Swiss Phil & Diana! We LOVE it!

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7 users found this review helpful

Green Chili Cheeseburgers

Reviewed: May 27, 2010

Important: Do drain the roasted green chile, or else the mayonnaise will become runny. This was delicious, whether with Monterey Jack or Mexican quesadilla cheese. I tried it as written & it was great, but I do prefer stronger flavors so more (roasted) jalapeno & fresh cilantro was added. This was a different way to spotlight green chile on a burger. Here in New Mexico, chopped roasted green chile is offered with all burgers (including the fast food burgers), as is, topping a burger like lettuce or tomato. In Bobby Flay's recipe, he has put the green chile only in the mayo, making a stellar condiment for the burger.

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7 users found this review helpful

Cake Batter Ice Cream

Reviewed: May 12, 2010

Delicious & comparable to Cold Stone Creamery's. I used a yellow cake mix & upped the amount from 3/4 to one cup mix.

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9 users found this review helpful

Linguine with Clams in Saffron Alfredo Sauce

Reviewed: May 5, 2010

Delicious! The saffron, wine & clam juices were a heady addition to a homemade Alfredo sauce. I used penne instead of linguine ~ I wanted a pasta shape which would grab the wonderful sauce.

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5 users found this review helpful

Elizabeth's Extreme Chocolate Lover's Cake

Reviewed: May 3, 2010

Great cake! Made this for a dinner for 5 birthday celebrants, & they all loved it ~ couldn't stop talking about it! The waiter & the table next to us also tried it & raved about it. Now I did do something unusual to personalize it for the celebrants who were all from New Mexico, a state that loves its chiles so much that chiles are the official State Vegetable! I added NM hot green chile jam to the cake batter (1/3 cup jam per 9" layer) & NM red chile powder to the ganache. A total & memorable success! The addition of jam to the cake batter of course affected the texture, but it was still terrific: moist & rather dense. I will make it again without those changes & update my review later. ~~ I chose another frosting (butter cream which I also spiked with red chile powder) - because I did not want the raw yolk of this recipe's frosting. ~~ The bottom layer was frosted, chilled in fridge to firm, then the thick fluid of ganache was poured & spread over that. For a very easy decorating method, I put some ganache into a squirt bottle. Alternatively, liquid ganache can be poured over each layer. Note: for easy & perfect removal from pans, line pan bottom with wax paper trimmed to fit it. Grease it & the sides, then dust it all with a mixture of flour & cocoa powder. Adding cocoa powder prevents the appearance of a film of white flour contrasting against the dark chocolate ~ an old baker's trick. Allow pans to cool on racks for 10 mins. before turning out.

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12 users found this review helpful

Lemon Grass and Chicken Summer Rolls

Reviewed: Apr. 17, 2010

Clever to mix the greens & dipping sauce in with the chicken. Very enjoyable alternative to the shrimp Vietnamese fresh rolls we like so much.

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10 users found this review helpful

Artichoke Stuffed Mushrooms

Reviewed: Apr. 8, 2010

We LOVED, LOVED them!!!! I used my favorite baby bellas & definitely sauteed them first. I was never a mushroom liker until I discovered first ambibambi's "Shrimpcargot" (also on this recipe site), & then these mushrooms!! Now I occasionally crave them. So a big thank you to you, Chicago Anita! BRAVO! ~ I did have a lot of filling leftover after using 2-inch baby bellas (aka cremini), so will plan to double the # of baby bellas, as the next size up of baby bellas are the palm-sized portobella mushrooms - too large! Oh, since I used unmarinated fresh-frozen artichoke hearts, I made a simple marinade for the hearts, mixing a little olive oil, cider vinegar or lemon juice, dried Italian herbs, S&P. So delicious that I could have eaten the art. hearts alone that way!!

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7 users found this review helpful

Whole Wheat and Honey Pizza Dough

Reviewed: Apr. 8, 2010

Very quick & easy to make, it's a 4-1/2 star crust which I rounded up to 5 because it's healthy & quick to make. I really love the chewy crusts with a crisp exterior, but those are at least 1/2 white bread flour. This one doesn't have the texture that I love & doesn't rise much at all. But it is healthy & I'll use it again for all its good points. Next time I'll add 1 Tbsp. vital wheat gluten to give the dough stretchiness, producing chewiness. Will update review at that time. If inclined, do try this.

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3 users found this review helpful

Arrachera (Skirt Steak Taco Filling)

Reviewed: Apr. 6, 2010

Made very tasty Mexican tacos with this recipe the night I finally thought to look for the arrachera steak meat at a little carniceria (a Latino meat shop)~ & they had it! The meat was very thin - cut differently than Americans cut it. So happy to find it that I then bought a Carta Blanca beer, came home & immediately started marinating it together with the Goya Sazon (w/ coriander/"culantro" & annatto/"achiote"). I cooked it in a pan with a little oil & onions, although I know it would be enhanced by the grill's smokiness. Still, very tasty tacos, especially the next day. But I didn't like the peculiar Goya Sazon's flavor (& MSG) so much, so next time I'll try another Mex./ Latino seasoning, & also try making my own version of Sazon. ~ Thank you, SB, for sharing your recipe!

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7 users found this review helpful

Thousand Island Dressing II

Reviewed: Apr. 3, 2010

Super easy, quick & tasty (for my Reuben sandwich). Do drain the sweet pickle relish to avoid it being overly-sweet & a little too liquidy. Next time I might try dill pickle relish, &/or a chili sauce (like Heinz').

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3 users found this review helpful