FLIESE Recipe Reviews (Pg. 1) - Allrecipes.com (1571979)

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Nov. 20, 2011
I made this for my family, which includes the world's pickiest four-year-old. Everyone loved this meal- easily the best chicken I've made. Highly recommended!
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3 users found this review helpful

White Bean and Lamb Soup

Reviewed: Oct. 4, 2011
This was really good. I used left over roast leg of lamb (cubed) and kale instead of spinach (as spinach gets slimy when cooked and kale holds up well). It was very good, very easy and very economical. And it's an esay way to get some veggies in. Perfect for Fall.
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3 users found this review helpful

Brownie Biscotti

Reviewed: Aug. 15, 2011
Very good, very easy, too. It didn't crumble when I cut it (be sure you cut it slowly) and worked beautifully. I used 1C all purpose flour and 3/4C whole wheat. My only complaint is that the recipe has you make two 9" long logs then cut them into 1" slices. This gives you 18 biscotti, not 30 like the recipe says it makes, making the nutritional information and yield misleading.
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5 users found this review helpful

Dale's Lamb

Reviewed: Dec. 22, 2010
I made this recipe for a Christmas supper and it was AMAZING. The sauce is absolutely perfect. I followed the recipe exactly with the exception of the cooking, as the grill was burried in the snow. I seared the lamb on a griddle and then finished it off in a roasting pan in a 400 degree oven. I will make this again and again.
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7 users found this review helpful

Authentic French Meringues

Reviewed: Dec. 7, 2010
These meringues are fantastic- light, crunchy, perfect! I scraped 1/2 of a vanilla bean into the egg at the same time I added the sugar. I folded in 3 crushed candy canes before piping and then sprinkled them with more candy cane. The result was great! I will make them every Christmas, I am sure. FWIW, I did some tests with freezing them and had success. I put them in a ziploc bag and then into a plastic container and froze them. To thaw, just set the whole thing out at room-temp and DO NOT OPEN either container until the entire thing is room temp. The meringues should be just as good as when you made them.
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12 users found this review helpful

Butternut Squash Soup

Reviewed: Oct. 15, 2010
I added a healthy dose of garlic to this and used only half the cheese (reduced fat, at that) and it was very good. I felt it was too thick, but my husband, who loves thick, creamy soups, loved it.
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3 users found this review helpful

Roasted Beets with Feta

Reviewed: Jul. 30, 2010
We all loved these beets- even my husband who had already decided he'd hate them. Now, that's a good recipe!
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3 users found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Jan. 1, 2010
I followed other advice and reduced the brown sugar to 2 C and the powdered sugar to 3 cups. I also increased the peanut butter to 1 C. Turned out fantastic!
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3 users found this review helpful

Extreme Chocolate Cake

Reviewed: Nov. 30, 2009
I made this cake for my husband's birthday and it was a disaster. The cakes stuck in the pan and fell apart when moving them. The flavor was OK at best.
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3 users found this review helpful

Whole Wheat Ginger Snaps

Reviewed: Jun. 3, 2009
I made these for a pregnant friend who was having bad morning sickness. When I was making them, I ran out of molasses, so I used honey to make up the rest (it turned out to be about half and half). I also added ground ginger to the sugar and rolled the balls in that. I made them again for my family, this time with all the molasses and I found the molasses flavor too strong (I use blackstrap, though, so that could be why). Everyone who has tried any from the first batch has said they are the best ginger cookies they have ever had- ever. I would have to agree. These will be a staple in our house. Thank you for a most excellent recipe!
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5 users found this review helpful

Whole Wheat Pita Bread

Reviewed: Jun. 3, 2009
Very good recipe- a little too much salt, but good none the less. I let the dough rise for 30 min, then punched it down and divided it into 12 pieces. i rolled each piece out and let them rise for another 30 min before baking. They turned out perfectly.
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6 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Jan. 28, 2009
I made these for a vegetarian friend and had more than I needed to give her, so I hesitantly tried one. I am so glad I did because this is in my top 10 list of favorite foods and we always have some in the freezer for lunches or quick suppers. I don't mash the beans- I just buy 2 cans of refried black beans and then don't add as much water. I wrap them individually in foil and freeze them in a freezer bag. Bake them at 350 for 35-40 min and you're good to go. Thaw them out first, and you just have 15 min. These really are addictive.
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5 users found this review helpful

Rolled Buttercream Fondant

Reviewed: Nov. 7, 2008
I made this recipe exactly as instructed. The resulting fondant was greasy (so no porcelain appearance) and couldn't support it's own weight. I added more sugar and some cornstarch and it just failed. Once I got it strong enough to me moved to the cake, it just cracked and fell apart where it draped. It was a complete waste of time and energy. If you want to make fondant out of simple ingredients, try making a marshmallow fondant. I have worked with 3 different fondants and I like the store-bought stuff best, homemade marshmallow is also okay. This stuff, I'd never make again. And it all tastes pretty much the same.
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5 users found this review helpful

Classic Vanilla Buttercream Frosting

Reviewed: Jul. 30, 2008
While this recipe is okay, it just isn't right. First, the minor problem of the color being very yellow. It is the color of butter, maybe a little more yellow than that even (from the yolks). Second, and most important, the consistency is that of whipped butter. It is so smooth and not super sweet and it really seems like mildly sweet butter more than frosting. The texture is so butter-like, that even if it was sweeter, it'd be hard to overcome the texture. It is not what I hoped for. An Italian Meringue Buttercream is a similar texture, but is white, and if you like this frosting, would be a good, colorless alternative. For what it's worth, the recipe makes roughly 4 cups.
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8 users found this review helpful

Moist Yellow Cake

Reviewed: Jul. 29, 2008
This cake is certainly moist and is plenty sweet. I don't understand the cornbread comments people have made. The flavor is good, but there are a few things wrong with the cake for me to give it a rave review. I made this twice now in tests for a wedding cake. Both times, I made it as instructed and still had the following problems: - the cake was slow to bake (in all sizes I tried) and would get very dark on the outside before being done. - it had a tendency to sink in in the middle, even if it was completely undisturbed while baking. - it is not very sturdy, which is very important in a wedding cake. About half of the layers (in my tests, I made 4" and 6" layers, about 10 total) didn't come out of the pan cleanly. It is a good tasting cake and is very fluffy and uses simple ingredients. It probably would be great for sheet cakes, served out of the pan, but wedding cake needs to be sturdy to withstand transport, the weight of the layers, fillings, frostings and potentially fondant. I think if I were to make the 5 tiered cake I'm looking for a recipe for, it wouldn't make it to the reception site. If anyone is wondering, the recipe makes about 10 cups of batter.
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18 users found this review helpful

Alfredo Sauce

Reviewed: Apr. 27, 2008
This sauce turned out amazing! I used 2 cloves of garlic, just because I LOVE garlic. It takes a while for the cheese to melt in, but it will- just allow plenty of time for it. As PP said, don't let the sauce boil, it WILL separate. I will never buy alfredo again, and I don't think I'll ever try another recipe. This was truly the best sauce I have ever made- and it is so simple. Thank you for such a great recipe!
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8 users found this review helpful

Quick Biscuits

Reviewed: Apr. 22, 2008
I followed the recipe exactly and they turned out tough. They were more the texture of a roll with the flavor of a bland biscuit. They should only be mixed enough to hold together, which shouldn't take anywhere near 5 min. They would also benefit from a little butter. They were still edible, but I'd never call them biscuits.
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3 users found this review helpful

Clone of a Cinnabon

Reviewed: Apr. 13, 2008
I have made these 4 times now and have played with the recipe some each time. I made them as the recipe says for some friends and they loved them. I made another version for my family that was lower sugar and fat, as well as whole grain. I accidentally made them without eggs once too (oops). I use my mixer to make the dough, as I don't have a bread machine. Following the recipe as written, the cinnamon rolls are fantastic. There is plenty of frosting (I don't know what other reviewers were thinking saying it was too little) and the rolls are huge- almost too much to eat in a sitting- but oh, so worth it. Making them slightly healthier, I tried with 100% whole wheat and found them to be too heavy. Using one cup of AP flour did the trick, though (the other 3.5 cups as WW). I also used 1/4 cup sugar and 1/4 cup Splenda in the dough- and that works well. I used butter in the dough and frosting, but used Smart Balance Light Buttery Spread in the filling, which also worked well. In place of the brown sugar, I used Splenda mixed with a table spoon of molasses and the cinnamon. This resulted in no gooey filling, but the flavor was there. For the frosting, I used Splenda, butter and fat free cream cheese. It was a lot runnier than the one made with sugar and full-fat cream cheese, but, again, the flavor was good. Skipping the eggs pretty much resulted in a flat, tough dough. My family prefers the healthier version, but we tend to limit sugar and get headaches from the full-sugar on
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4 users found this review helpful

French Silk Chocolate Pie I

Reviewed: Mar. 25, 2008
This filling was fantastic coming right out of the mixing bowl, but after chilling, it was dense and crumbly. The flavor is great, the texture is just lacking. It was smooth- no grit like others had- and right from the mixer, it was fluffy and really outstanding. I did have to make a double batch to fill a standard pie, so be sure to double it. I think next time I make it (I think there will be a next time- it's good enough to warrant some tweaking) I will either serve it shortly after mixing it, or I'll whip some cream to fold in to soften it up some.
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4 users found this review helpful

Sandy's Chocolate Cake

Reviewed: Mar. 15, 2008
I am giving this cake 5 stars, despite one issue with it. The flavor is fantastic- the brown sugar adds a caramel flavor to the background. The texture is perfect- light and delicate, but not completely lacking like with a box cake. The one problem I had was that I used part of the batter to make cupcakes and they didn't turn out. I filled lined cups 3/4 of the way and they rose over the top and spread and were completely flat in the middle. But, this happens to me with every cupcake attempt, so I'm not convinced that it's by fault of the recipe. I am making a filled cake with this, so I put the batter into a floured 8" spring form pan (so I can hollow it out for my crazy scheme) and it obviously takes longer to bake that way. The batter does rise A LOT (I left about 3" head space in the pan and it still overflowed) during baking, so just be aware if you choose to do something other than the 3 layers called for. I do think this may become my standard recipe, though. The cake itself is outstanding. I really think that my problems are because I don't understand cake (like the nuances of it), not by any fault of the recipe itself.
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3 users found this review helpful

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