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

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Easy Garlic Broiled Chicken

Reviewed: Mar. 6, 2013
Very tasty, even though I used only 1/2 the butter. To avoid smoking up the house, bake at 375 F (for about 30 mins), move chicken to a clean cookie sheet, & broil each side about 5 mins.
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1 user found this review helpful

Wisconsin Bratwurst

Reviewed: Mar. 6, 2013
Smoky & moist. The butter created a lot of smoke on the grill, which gave the brats a fantastic smokey flavor. The prior simmering kept the brats moist inside & out, preventing a crisp skin - moistness & smokiness was preferable to crispness in the case of WholeFoods' store-made brats. I know because I tested 3 brats on the grill without simmering - dry! Also, I found that 1/4 c butter & 2 beers was fine for 3-1/2 lbs brats.
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4 users found this review helpful

Greek Lamb-Feta Burgers With Cucumber Sauce

Reviewed: Jan. 23, 2013
PITA note: There are 2 pita types. The one to use is the thick Greek pita/flat bread which has NO pocket & must be pan-grilled with a bit of olive oil first. The Middle Eastern pita has a pocket, is thin, comes in 2 sizes, needs no further cooking prior to use, can even be made at home, & is commonly available in US grocery stores. Use these only if you can't find the Greek pitas. Made only the burger & with only lean ground beef. 4.5 stars actually.(I used my authentic Greek tzatziki.) Very good, but will use a more fatty ground beef next time so that they'll be juicy. Reminder to self: let gyros-loving J & R try these! And try a burger with lemon zest added.
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2 users found this review helpful

Blue Cheese Burgers

Reviewed: Jan. 23, 2013
Great, although a bit too much blue cheese, even for me, a blue cheese lover. Nonetheless, I'd still make it & enjoy it again whether the blue cheese was reduced slightly or not, & whether the other seasonings were increased or not. Green onions were substituted for the chives. I made the burger size to fit perfectly on a crusty French roll, with some sauteed onions. Sauteed cremini mushrooms &/or lettuce would have been suitable on the roll also.
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2 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Jun. 15, 2012
Similar to "Salisbury Steak" frozen meal. The sherry & Worcestershire add an important flavor. Doubled the gravy to serve with mashed potatoes.
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3 users found this review helpful

Bangaladumpa (Potato) Upma Koora

Reviewed: May 29, 2012
Packed with many great flavors, they come together to make a terrific dish. I followed the recipe precisely, except that I used 2 Tbl. urad dal only - with its black skin on - instead of the 2 dals. I served this with palaak panir, shahi panir, basmati rice, a dal dish, raita (cucumber & yogurt) for a vegetarian feast. (In case you don't know about it, here's an important ingredient note: do not use curry powder instead of curry leaves! The powder is a mix of several different spices. The curry leaves are from a tree & are green. They have a unique aroma & flavor - unsubstitutable, so beg your Indian grocer to order it for you.)
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7 users found this review helpful

Bengaladumpa Vepudu (Potato Stir-Fry)

Reviewed: May 29, 2012
Delicious! But please do NOT confuse CURRY LEAVES with curry POWDER - they are NOT interchangeable! The leaves give a unique & great aroma & flavor to Indian dishes. You will have to seriously search Indian grocery stores (ask about ordering it) & possibly online stores. When you do find it, freeze the fresh green leaves in a plastic bag to have it around for 1+ years. To clarify: curry powder is a mixture of several spices, often including turmeric, cumin, coriander powder, etc. The curry leaf is a green aromatic leaf.
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15 users found this review helpful
Photo by Rhianna

Mimosa's Mama's Friend, Eddie Ann's Bayou Barbeque Shrimp

Reviewed: Apr. 10, 2012
ABSOLUTELY DELICIOUS!! I made one change: I reduced butter by 1/3 (so that I could eat more) & it was still outrageously great...not hard to imagine it with more butter. I've made this twice in one week & will forever keep this - it's that amazing & addictive. Make as much as possible, because it's still great the next day, even if cold (with butter knocked off). One quarter of the recipe fits nicely into a glass/ceramic loaf pan - not a metal pan so acidic lemon won't react with the metal. A tip from submitter Mimosa: pour all the sauce that's left after the bottom is coated on top-most layer; it'll dribble down throughout. Thank you Mimosa et al.
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5 users found this review helpful
Photo by Rhianna

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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10 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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9 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Sep. 20, 2010
Flaky & great.
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8 users found this review helpful
Photo by Rhianna

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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34 users found this review helpful
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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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13 users found this review helpful
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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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10 users found this review helpful
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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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13 users found this review helpful
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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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6 users found this review helpful
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Rich Chocolate Frosting

Reviewed: Jul. 20, 2010
This frosting is a delight to work with, & has a deep chocolate taste.
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6 users found this review helpful
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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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10 users found this review helpful
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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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10 users found this review helpful
Photo by Rhianna

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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9 users found this review helpful

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