Liane Recipe Reviews (Pg. 1) - Allrecipes.com (13959989)

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Cookie Press Butter Cookies

Reviewed: Dec. 23, 2009
This recipe tastes just like the one my mom made for years, except that it was even nicer to work with (I think my mom's recipe used margarine because it was stickier). Anyway, for the reviewers who thought the cookies were too bland: I added the zest of one orange as per family tradition and that added a nice flavor and an extra something special. Then we added cinnamon candies and colored sprinkles and it was just like home!
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15 users found this review helpful

Roasted Lemon Chicken

Reviewed: Apr. 24, 2010
This was delicious! I used chili powder because I didn't have seasoned salt and it was still wonderful. The amount of lemon was perfect and wasn't overpowering, but added a good tang. No leftovers here!
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8 users found this review helpful

Skillet Cheesy Chicken and Rice

Reviewed: Jan. 26, 2012
This recipe is decent and comforting. I added smoked paprika and cayenne because I knew it would be bland. I also browned the heck out of the meat to boost flavor - used pork cutlets because I didn't have any chicken on hand. From the canned soup, I knew it would be salty, so I didn't salt the meat beforehand and was a little sad about that. The frozen vegetables made it taste a little weird - using fresh would probably be better. It's a decent recipe if you're strapped for time and want a really rib-sticking meal. I did appreciate the one-skillet approach to save on dishes.
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6 users found this review helpful

Reuben Hot Dish

Reviewed: Oct. 29, 2009
I made this for a group and they all liked it. I'm giving it three stars because of a bunch of edits. Some changes I made: Used one can sauerkraut, this was just right. Then I substituted cream of chicken for the mushroom soup because I feared that the mushroom would taste too strong with the other flavors. This turned out well. I also used more onion. The egg noodles were cooked for about 5 minutes, and I put some of the soup mixture right on top of the sauerkraut and then layered the noodles on to integrate the flavors better. Changes I would make next time: More rye bread - I made about 2 cups of cubed bread but it still wasn't enough. It just speckled the cheese on top, but you couldn't taste the rye bread flavor. I'd also add more corned beef.
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6 users found this review helpful

Sour Cream Pound Cake

Reviewed: Dec. 19, 2009
Great cake and very simple! I took a few recommendations from the reviews: added vanilla and a little bit of lemon zest. I also baked at 350 and that caused it to run more towards an hour and twenty minutes. Everyone raved about the crunchy crust and delightful, chewy inside. I was not too fussy about mixing everything in, and it still had a few lumps when it went in the oven but it came out perfect. On round two of making this, I used vanilla yogurt and that worked really well also. My friend said that this was better than his mom's pound cake and apparently that is a really big deal.
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5 users found this review helpful

Chocolate Banana Bread

Reviewed: May 5, 2012
This recipe is great. It is kind of more like a pound cake and less like banana bread but still very good. Not gooey at all like some recipes I've had. I liked the chocolate flavor a lot. Banana bread is not my favorite, so this is good for me because it is not just banana flavor! I used butter (added salt as well) instead of margarine and full-fat Greek yogurt in place of sour cream and both worked out really well. I like the slight crunch on the outside of the loaf the yogurt provides. I will make this again!
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3 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jul. 6, 2010
I followed this recipe to the letter and the results were somewhat disappointing. The flavor of this spice rub was really interesting (I used half the salt) but the chicken was not sticky and the flavoring only made it a little past the skin. The skin started to dry out so I first basted the chicken with broth, then brushed it with olive oil towards the end . The chicken had good flavor but the spicy part came off when I took off the skin to shred the second chicken. Also, five hours was way too long. The chicken was done at about 4:15, even with me taking it out a few times to mess with it. I left it in a little longer just to be sure, but the breast was still dried out. I would definitely use this recipe again because I liked the spice mix, but the method needs some tweaking to get the ultimate rotisserie-style chicken.
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3 users found this review helpful

Cheesy Quinoa Pilaf with Spinach

Reviewed: Oct. 23, 2009
Really tasty. I had pine nuts and they tasted so rich after being toasted in the olive oil. I also only had parmesan and it was good, but next time I will try the gouda to have a really special flavor. This stood alone as a fantastic main dish as the quinoa is very filling and full of protein. Thanks for a great recipe!
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3 users found this review helpful

Chili-Lime Chicken Kabobs

Reviewed: Jul. 4, 2012
I think the people having flavor issues aren't using enough salt. I tasted the marinade without salt and then added it and the lime flavor just popped out. Delicious recipe. It says "salt to taste" but with the quantities of this marinade you should use at least 1 tsp salt, probably more. Most of the salt is left behind in the marinade when you cook the chicken so too much sodium shouldn't be an issue.
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2 users found this review helpful

Mint Juleps

Reviewed: Apr. 22, 2012
I loved this recipe. So fantastic. Perfect balance of sweet, mint, bourbon. 4 oz is A LOT of bourbon, though, even with filling most of the glass with ice. I will probably halve the serving size next time. Also followed the tip to bruise the mint and it turned out well.
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2 users found this review helpful

Roasted Beets 'n' Sweets

Reviewed: Dec. 4, 2009
Delicious and simple. I had 3 huge beets and 2 huge yams on hand and that filled the pan. I did everything as called for except that I used fresh garlic (4 cloves minced). The yams practically melted and caramelized, the beets were enhanced by the salt and pepper and it was all just so good. My husband and I made this our main dish and it was perfect.
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2 users found this review helpful

Split Pea Soup with Rosemary

Reviewed: Oct. 27, 2009
I like split pea soup but sometimes I'm disappointed by how bland it is. The idea to add rosemary is fantastic to get a really nice flavor. I diced ham and browned it with rosemary and pepper before putting in into the soup. The house smelled divine afterward. One other thing - I used more carrots (3-4) and found that they made the soup rather sweet, so I had to salt a bit more at the end and add some more rosemary to balance it out. I also added a potato towards the end since the slow cooker kept all the moisture in and it was a little watery. Overall, it was delicious. Thanks for the rosemary tip!
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2 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Aug. 11, 2009
YUM!!! So flavorful. I only added a dash of salt and used about 1/4 cup oil - the ranch dressing and Worcestershire sauce give it enough kick. The chicken really does come out very tender, and the rosemary adds a depth of flavor. This is definitely a new favorite.
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2 users found this review helpful

Chicken Marsala

Reviewed: Jun. 12, 2009
New favorite dish. Some modifications: Halved the oil & butter; sauteed 2 minced garlic cloves and one sliced onion in the pan before adding the chicken; used just marsala wine, no sherry; used about twice as many mushrooms as the recipe called for; used the corn starch suggestion at the end to thicken the sauce. These additions make it so flavorful, it feels decadent even with half the butter and oil. Delicious!
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2 users found this review helpful

Chimichurri Recipe | Simply Recipes

Reviewed: Oct. 30, 2009
Just like the chimichurri I had in Argentina! I did notice that this was really garlicky for my tastes but it's very authentic.
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1 user found this review helpful

 
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