Diane LaLonde Recipe Reviews (Pg. 1) - Allrecipes.com (18774021)

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Diane LaLonde

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Perfect Turkey

Reviewed: Nov. 28, 2008
It was moist...but it was salty, and that ruined dinner for me. I followed the recipe exactly. It was NOT a Butterball, which already is brined. I rinsed the bird at least 6 times when it came out of the brine...but it was still salty! Maybe my taste is weird...others thought it was salty but okay, my Mom and I thought it was really too salty. Anyone with any hints to what I could have done differently? I read all the reviews and expected it to be delicious...
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Baby Back Ribs

Reviewed: Jun. 21, 2006
What an awesome way to cook ribs! Yes, it's not really a recipe, but why re-invent the wheel? I used KC Masterpiece Original and wrapped them in half rack portions. After 5 hrs marinating, I baked them for 2 1/4 hrs, unrapped and added more BBQ sauce, then gave them 5 min on the BBQ...no more or they would have burned. The family said the best they have EVER eaten at any restaurant anywhere!!! Thank you, Ken, for another family favorite!
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3 users found this review helpful

Coffee Roasted Beef Chuck

Reviewed: Jun. 15, 2006
This was definitely a 10 in our family book! We're not coffee drinkers; it was mostly out of curiosity that I tried the recipe. I usually read all the reviews but didn't this time...I was just looking for a chuck roast recipe for which I had all the ingredients! Instead of using less coffee, I used MORE because my coffee maker is 10 cups, and I figured I'd just get a little more gravy. Reading the reviews, later, and hearing it was rather a strong coffee flavor, it was a little scary since we don't drink coffee. I added 2 Lipton Onion Mushroom Soup Mix packets to balance out the coffee and some thick sliced potatoes and baby carrots to round out the dish. At the end, the taste was DELLICIOUS! There was SO MUCH gravy however, that, after I removed the meat and vegetables, thickened the gravy and added the sour cream, I added some couscous to the gravy. I used 2 5.45 oz boxes (less the flavor packets, of course) and, while it was quite a bit thicker than we would have preferred, it was absolutely wonderful! I think I'll make it again this weekend to take to my parent's home for Father's Day! Thanks for a winner, Luella...
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22 users found this review helpful

Grandmother's Oatmeal Cookies

Reviewed: Jul. 2, 2004
When I first made these, we thought they were VERY bland and not worth eating...I had them in an airtight container, ready to throw them away, when I tried another cookie the following morning and decided they were much better the next day. Still not a favorite, though
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Aaron's Chocolate Chunk Oatmeal Cookies

Reviewed: Jul. 2, 2004
I make cookies for church every week, and this recipe has become my standby...the variations are endless. I've gotten super raves and requests for the recipe with these combinations, all with Duncan Hines mixes, plus I always add 1tsp of baking powder: 1. golden butter cake/French vanilla pudding/Crasins 2. lemon cake/lemon pudding/lemon zest/chopped pecans/dipped the balls in sugar before baking 3. golden butter cake/cookies & cream pudding/choc chips
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39 users found this review helpful

Kitchen Sink Cookies

Reviewed: Apr. 24, 2004
Like other reviewers, I had to make some substitutions based on my not-so-full pantry. I had only choc chips, and no nuts, so I omitted the nuts and added 1 C each of Crasins and raisins. There wasn't a lot of flavor, considering what I DIDN'T use, so I added about 2 tsp of cinnamon...my friends and family just raved! Thanks, Cara, for a new "keeper"!
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33 users found this review helpful

Baked Corn II

Reviewed: Mar. 4, 2004
This corn is a keeper...we loved it!
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Fried Cabbage II

Reviewed: Mar. 2, 2004
My family drooled over this one! Not exactly healthy with the bacon grease, but we loved it! Definitely a keeper...thanks, Jen
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Kalua Pig in a Slow Cooker

Reviewed: Feb. 25, 2004
This is another one that isn't my favorite, but the rest of the family loved it! Just TOO smokey for me.
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Steamed Radishes

Reviewed: Feb. 22, 2004
The family, except one stubborn teenager who refused to try one, thought these were great! We think they taste like very mild turnips! My bro-in-law thinks the stripe of radish skin should be left on to leave a little more flavor. He wants them again tonight! Three bunches fed 3 of us, and we would have loved more!!
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7 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 22, 2004
Another for our Top Ten list of favorites! It was absolutely delicious! I followed the recipe exactly, except I didn't have white pepper and used 1 tsp of Lawry's Seasoned Pepper. Chickens marinated 4 hrs and cooked exactly 5 hrs. They did fall off the bones, even the breast bone. Unfortunately, in spite of absolutely awesome flavor, my chickens were very dry! Both chickens were over 4lbs, so this was totally unexpected...I need to get an oven thermometer, because I will certainly make this again! We're grateful, Sue...thanks!
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Marbled Mashed Potatoes

Reviewed: Feb. 22, 2004
My family went nuts over these potatoes! I didn't have cardamom, so I used 1/2 tsp of a mild Chinese 5 Spice (light on the anise - didn't stand out). I also didn't have Yukon Golds, so I used regular russets and added another 1/4 C butter. We like "lumpy" mashed potatoes, so I used a masher (lightly) and didn't add the milk. This is one of the best recipes I've tried from Allrecipes...definitely on our Top Ten list of favorites...thank you, Southern Living Magazine!!
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Chicken Enchilada Soup II

Reviewed: Feb. 20, 2004
I have to give this 10 thumbs up...and we haven't even eaten yet! My nephew was starving and couldn't wait, and his opinion on a 1 to 10...he gave me an 80! I even confirmed he really MEANT 80...not an 8...and he said it's absolutely fantastic! I used Red Enchilada Sauce (this site) and initially thought it was spicy, so I didn't use the cumin, chile powder, salt. Then it seemed bland, so I used the whole Enchilada Sauce recipe, and still added a can of Mild RoTel. Also used 1/2 lb Velveeta and 1/2 lb shredded cheddar. Absolutely awesome! Thank you, Letha!
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Italian Sausage Soup

Reviewed: Feb. 18, 2004
This was not my favorite, but I got raves from everyone else! I doubled the recipe plus an extra can of tomatoes and left out the spinich.
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Patty's Mom's Black Bean Soup

Reviewed: Feb. 18, 2004
I made this with a ham hock and pretty much as written. Unfortunately, I just realized right now that I forgot the sherry! I pureed about half of the beans, trying to thicken the soup without losing all the texture. It was good, but I don't know if I'll try it again. Needed more flavor, but I don't know how much I lost by forgetting the sherry...
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9 users found this review helpful

Burrito Pie

Reviewed: Feb. 18, 2004
This was good, but not nearly what I would expect of a Hall of Fame recipe. It certainly fed a bunch and is a good starting point, but it seemed kind of flat, flavor-wise. The only sub I made was corn for the olives.
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Easy Caramelized Onion Pork Chops

Reviewed: Feb. 17, 2004
I had over 3lbs of pork steaks, so I used 2 lg onions and tried 1 can of beef broth (14oz) instead of water. Way too much liquid...I used cornstarch to thicken it, added sliced fresh mushrooms, and then I went back to my old Lithuanian boss' "original" stroganoff sauce...mustard, sugar, and sour cream...My family LOVED it! Except for the onions, and using Splenda, it's a low carb meal that I'll be making again and again (still not sure about that caramelizing)...Thanks, Pamela!!!
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Delicious Bread

Reviewed: Feb. 17, 2004
I must admit I blew this recipe! Dinner got sidetracked and the dough ended up thawed in the fridge for 3 days before I used it. Even so, it was tasty...I used onion powder rather than garlic powder...it was quite greasy, even with a little less butter than in the recipe, but I don't know if that could have been affected by the long fridge time...but very good, and I'll try it again, right, this time!
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15 users found this review helpful

Down-South Style Green Beans

Reviewed: Feb. 11, 2004
This is the ONLY way to cook green beans! My father is a country boy from KY, and this is the way it's done down there. We use chopped onion instead of onion powder and don't use garlic at all. I've used cut up bacon strips instead of the ham hock. Also, I've always put everything in the pot, brought it to a boil, then turned it down to a simmer. The longer they cook, the better the flavor (remember the salt/pepper though...the beans can be bland without it). Enjoy!
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Anniversary Chicken I

Reviewed: Feb. 11, 2004
This chicken recieved an enthusiastic thumbs up from everyone in the family!! I made the following changes: 1. I used the Baked Teriyaki Chicken recipe from this site for delicious (and super fast and easy) sauce, 2. I used 12 bone-in thighs that I skinned and marinated for 4 hrs in a little of the teriyaki sauce, 3. I sauted real bacon and used the drippings to brown the chicken and onions, 4. I put a little teriyaki sauce in the bottom of the dish and also a little drizzled over the thighs. 5. Then I put the sauted onions overthe thighs. 6. I mixed the remaining teriyaki sauce and Ranch dressing and poured over the chicken. 7. Because I was also preparing Oven Fries (this site), I needed my oven at 450 degrees, so I covered the dish with foil and baked for 40 min, removing foil for the last 10 min. The chicken was wonderful...there was no grease visible, color was certainly acceptable, the cheese had melted down into the chicken...the boys voted for more cheese! Otherwise, we loved it, and I'd be proud to serve it to company, probably with rice to slurp up that delicious sauce...try the Baked Teriyaki Chicken for great teriyaki sauce...you'll never want to buy it again!!!
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10 users found this review helpful

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