liesh Recipe Reviews (Pg. 1) - Allrecipes.com (10631829)

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liesh

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Salted Caramel Sauce

Reviewed: Dec. 12, 2012
I was so not thrilled with this recipe. Chef john makes it look really easy. But the flavor is not sweet and its a pain to make. It solidifyed to my spoons and whisk...it was everywhere.
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5 users found this review helpful

Easy Key Lime Pie I

Reviewed: Aug. 10, 2012
For those of you like me...born without common sense. Thoroughly mix the condensed milk and the lime juice. IN A SEPARATE BOWL...beat the egg yolks until smooth. Take a tbsp of the condensed milk and mix it into the eggs. When combined add another couple spoonfulls to the eggs. Now that your egg mix is no longer bright yellow add it to the big bowl of milk and lime juice...This is what people mean by tempering. If you just dump it all into a bowl together...you get really creamy filling with scrambled egg bits. Lime and egg DO NOT MIX ALONE. The citric acid will "cook" the eggs. Other than that this is a really good recipe:)
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78 users found this review helpful

Pizza On The Grill I

Reviewed: Jul. 11, 2012
The dough is one I've been using for years, but I add dried oregano and basil as well as the garlic, then just spread a little regular tomato sauce on the crust when it is time to top it. No need to use a jarred sauce. I also double the recipe...which makes 5 pizzas. I use about a square foot of reynolds heavy duty non stick foil per pizza. No need for oil or flour on the foil it will just slide right off when its cooked. I didn't really want the grill marks, I just didn't want to heat up my house. I didn't heat the grill on high. I got it up to about 250 degrees, and when it was done on one side I slid the foil onto a platter and took it in the house to flip and pile toppings on. I probably had it on for about 8 min. on the first side. I piled on the toppings, and let it stay on prob another 8 min or so until the cheese was melted. Having it on medium the whole time made sure the pizza was cooked all the way through and everything got melted together. I was a little concerned about the pizza dough being to thin. If you want thin crust make sure to practically be able to see through it, because it will puff up alot....but my family loves a thicker crust.
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5 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Jun. 9, 2012
Oh my goodness. These are the best peanut butter cookie I have ever had. They are wonderful just as written, however I did add a bag of reeses peanut butter chips to it. OOOOh peanutty goodness. So easy. After the batter was done I put it in a gallon baggie and put it in the fridge for a couple hours. I also use Reynolds heavy duty Non stick foil. I had no problem with cookies spreading at all. I also only left my cookies in the oven for 10 minutes. When they come out I leave them on the cookie sheet to cool while I cycle the next batch into the oven. I also have much more success with all cookie in general when I cook them only one sheet at a time....These are the tips to my success at baking cookies:)
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Tiramisu Layer Cake

Reviewed: May 20, 2012
Wonderful cake. It got rave reviews from my fam and friends. For those of us who only keep 2 cake pans on hand...divide the batter in half, not thirds. When the cakes have cooled simply slice the cake in half. Now you have 2 coffee and 2 white layers. I couldn't decide which filling to use since everyone kept arguing over which is better. I bought a 8oz $7 tub of marscapone and a brick of the cream cheese. After mixing up my own with the sour cream and whipping cream my verdict is that the subtle difference between the two is not worth the cost. It tastes almost exactly the same...kinda weird until you add the sugar and booze. I made the coffee really strong and added instant esspresso powder and coffee liquor. The coffee taste really isn't that strong after baking. After they cooled I used a silicon pastry brush to baste my cakes. It worked really well. It was much easier to control the amount of liquid on the cake vs. pouring it from a cup. I also beat my whipping cream on med. for 4 min then on high for the last two. badda bing nummy whipped cream at just the right consistancy. I also didn't add the liquor until I started the last two min. and the cream was already thicker. This cake was much easier to put together than the recipe would lead you to believe. Don't be scared. Give this recipe a try. It's very impressive to most people.
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3 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Apr. 2, 2012
Truly the best choc. chip cookies I've ever made. All the ratios are right. I love how easy it is to alter... add half a cup of tang powder and white choc chips to make cream sycle cookies...or melt a bag of choc chips and then add into the batter(after its only warm to the touch) during the creamed sugar parts of the directions for a brownie like choc choc chip cookie. Super easy. Don't let it cook for more than 11 minutes no matter how not done it looks...unless you like crunchy cookies. For a chewy cookie take it out and just let it finish settling on the hot cookie sheet for a min or two before moving to cool. Here's my secret...the store sells giant rolls of freezer paper somewhere around where you'd find the parchment paper. It's slick on one side and paper like on the other. Put it paper side up and move the cookies onto it and it will absorb any extra grease and the slick side will keep it from going through and wrecking whatever you've set it on. Works so much better and far cheaper than parchment paper.
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Caramel Custard

Reviewed: Dec. 31, 2011
Absolutely fantastic. The custard isn't too sweet. If you decide you can't wait for the whole chilling and carmel-ing process...try with sprinkling a couple tbsp of cinnamon/sugar mix (like you would use for cinnamon toast) over the top..grab a spoon and dig in. Do not broil if your custard is warm. You will get char...you have been warned:)
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1 user found this review helpful

Kentucky Bourbon Sweet Potatoes

Reviewed: Nov. 22, 2011
These were wonderful. I used a slightly bigger pan. I lined the pan with reynolds non stick heavy duty foil(easy cleanup). After I poured the sauce over the top, I tightly put the same foil over the top. It all steamed nicely with more than enough sauce, and no need to stir. I did allow the sauce to come to a boil for about a min. to make sure it was all disolved. The bourbon is not too strong, but really does add to the flavor. Yummmm
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3 users found this review helpful

Orange Cream Cookie Mix

Reviewed: Nov. 18, 2011
OMG! Best cookie ever! Tastes just like a dreamsickle:) Some of the tips are almost right, but not quite. First let me say I live not much above sea level, and elevation may be part of peoples issues. Leave the tang at 1/2 cup. Just make it 1 tsp of baking soda...absolutely no need for baking powder. Double the vanilla. At least 3 cups of flour not two. The dough for this cookie should be the same consistancy as for chocolate chip cookies. If it's raining or the humidity is really high...you may need a bit more. The only extra ingredient I added was a cup of dark brown sugar. I did use two eggs. Wonderful cookie. One other tip...at my grocery store, tang is NOT found with the other dry drink mixes like countrytime lemonade. Take a look on your bottled juice aisle. It will probably be on a top shelf. This isn't a product people buy everyday, but has a wonderful taste for the cookies. I baked at 350 for 12 minutes, and let them rest on the pan for about a minute before I moved them to let them cool.
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Best Brownies

Reviewed: Oct. 22, 2011
OMG!! I never am successful with brownies. These are seriously easy. So delish. I did add half a bag of chocolate chips to the batter for the extra gooy factor. The frosting I cut the powdered sugar to 3/4 of a cup, and when it didn't blend well I added a tsp of skim milk... and voila! instant beautiful frosting. For me 25 min was the perfect cooking time. I also just lined a pan with reynolds heavy duty non stick aluminum foil. No nasty clean up, and when they cooled I just lifted them out of the pan to cut. Truly the best brownies I've ever ever eaten.
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1 user found this review helpful

Frosted Banana Bars

Reviewed: Aug. 31, 2011
Very good, but very dense. If you make it any thicker than in a jelly roll pan you have way too much cake. It would make fabulous banana bread.
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2 users found this review helpful

Yellow Squash Casserole

Reviewed: Aug. 31, 2011
Yummmm! My aunt who is ok with squash...loved this. I only had the large club like squash in my garden, so after de seeding it I cut it into cubes instead of slicing. It took about 10 to 15 minutes to soften instead of just 5 minutes. I also salted and peppered it at this step instead of later on. For those on ww or just low fat diets could easily adjust this recipe. the added butter really isnt necessary...just leave it out. Using low fat cheese and low fat or fat free crackers can also really reduce the amt of calories.
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Fudge Brownies I

Reviewed: Aug. 31, 2011
absolutely wonderful. I took everyones advice to make them super chocolatey. I used 6oz of chocolate and only 2 eggs. ALSO I added 3tbsp of coffee and a tsp of instant espresso powder, as well as 1 tbsp of amaretto liquor. Because of the extra liquid I also needed another 1/2 cup of flour. My girls also requested chocolate chips...so 1 cup of semi sweet chocolate chips also made their way into the batter. OOOOOOOOmg. It truly is like fudge. I put in the smaller pan as well and baked for 50 min. They were still gooish in the middle when I took them out. I have never had brownies turn out before...ever. These are the best.
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Chicken and Red Wine Sauce

Reviewed: Aug. 14, 2011
I think this recipe would be good just as it stands, but like all of you I cant resist tinkering a bit. I used 1/2 cup brown sugar, 2 Tbsp soy sauce, 2 Tbsp balsamic vinegar, and 1 tsp of ginger to the sauce mix. I also ended up using 1 can of chicken broth. It reduces down and gets thick much quicker than I thought it would. So while the rice was cooking (after I had burnt the potatoes) if the sauce looked too thick I could just add the chicken broth a bit at a time. Fantastic. I will be making this for years to come.
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Baked Teriyaki Chicken

Reviewed: Jul. 21, 2010
This is really good. Many have issues with the amount of salt or sugar...here's how you fix both problems. Don't bother with only making a single serving of sauce unless it's for only one or two people. Double the sauce with the amounts specified above, and here's the kicker...add one cup of water for each batch ( 2 cups if you double it ). It will still thicken up just fine. Don't bother with the 1 tbsp. of water...just make it a cup. It will even everything out, without making it bland...I got rave reviews.
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Eggplant Parmesan II

Reviewed: Mar. 27, 2010
I loved this dish. I didn't need enough to feed an army, so I cut it way back. I used a 6x9 pyrex dish, and it made enough for 2-3 people when served with pasta. I used 1 medium sized eggplant sliced very thinnly. The thickest slices were maybe 1/4 of an inch thick. This allowed them to brown nice and crispy after only 7 min. on each side. If like some reviewers you need to cook the eggplant for 20 to 30 min. just to brown it, then it is waaaaay to thick. I used reynolds heavy duty non-stick aluminum foil, so no oil at all was needed. This made 3 layers worth of eggplant. I like cheese, but I wanted to be able to taste the veggie, so between each layer I used one handfull of mozz. cheese, and gave a light sprinkling of mozz and a handfull of grated (not powdered) parmesean cheese to the top. I also don't like all the additives to most jarred sauces, so I just used my quick basic sauce recipe. 2 cans of regular tomato sauce, 2 tsp of dried oregano, basil, minced onion, and marjoram, 1/2 tsp of salt and pepper, and 2 Tbsp of balsamic vinegar, and let simmer for 20 min. (while the eggplant is baking). This was wonderful, and made enough sauce for the pound of spaghetti pasta I made. In no way was this a bland yucky recipe. I also sweated the eggplant before using it. Not only was it not bitter, it had almost a fresh sweetish taste. WONDERFUL.
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4 users found this review helpful

Bacon Chicken and Dumplings

Reviewed: Oct. 25, 2009
This does taste good, but here are a few tips to cut down on the cost of more ingredients. Don't cook the chicken with the bacon. Chunk it up and cook it in 6 cups of lightly salted water. Voila! instant chicken broth. There is also no need at all for adding half and half or like some reviewers have suggested...cornstarch. When you mix up your biscuit mix make sure it is very thick, but not dry enough to make biscuits. By tablespoons submerge the spoonfuls into the bottom of the liquid and give it a little shake. It will come off the spoon and float to the top of the pot and will also thicken the liquid into a wonderful gravy like consistancy. I have been making it this way for years, and it is fabulous, although the bacon was a new idea.
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Burrito Pie

Reviewed: Oct. 21, 2009
I'm giving it a four as written, but some tweaking will definately make it a five. To start I used a non-stick 2" high 9" springform pan. My recipe ends up being medium not hot, but adding a can of jalapenos instead of green chili's will take care of that. One can of refried beans is plenty, but don't add them to the meat mixture. I browned the beef with a little salt then added 1 can of enchilada sauce, one can of tomato sauce, one jar of hot salsa,and 1/2 tsp of chili powder, garlic powder, and cumin. I used whole grain tortillas which hold up much better and don't mush out, and with all the sauce no one will ever know. If you use a non stick pan don't spray the bottom. Starting from the bottom the layers go...tortilla, pepperjack cheese onion and chili's, tortilla, meat sauce, tortilla with beans placed bean side down on meat, cheddar cheese, onions, and chili's, tortilla, meat sauce, tortilla with beans side on meat, pepper jack cheese onions and chili's, torilla, meat sauce, tortilla with bean side on meat, and finish off with cheddar on top. Bake for about 30 min. until the cheese is brown and bubbly, and let it sit for at least 30 min before releasing the pan sides it needs to cool in order to set well. served with sour cream on the side. DELISH.
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3 users found this review helpful

Lemon Sponge Pie I

Reviewed: Feb. 3, 2009
This is very good, and very easy to make. Be aware, though, that it does make alot of filling. I used a 10 inch deep dish pie plate, and still had a bit too much. I managed to get it all in, but it overflowed a bit. Normally that wouldn't be a problem, but even the little bit of smoke my oven produced managed to sink into the top 1/4 inch of the pie. lemon sponge pie should never have a smokey flavor. I took off the top little bit and it was then fabulous. I'll just put a little less in next time,and voila fab pie.
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12 users found this review helpful

Tar Heel Pie

Reviewed: Feb. 2, 2009
This is very good. To make it fantastic...it needs a different crust. Pie crust just doesn't do it for me. I used a shortbread crust: 1 cup of butter, half a cup of powdered sugar and 2 cups of flour. Mix it all together and put into a 9x13 pan and pat it out onto the bottom and up the sides. It will be soft. DO NOT PRE BAKE THE CRUST. Double the ingredients for the filling. Pour it into the crust and bake it for 45 minutes at the 350 temp. This is so ooey gooey good.
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25 users found this review helpful

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