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    SaintAllie

    New Zealand

    Chef #987458

    New Zealand

    Joined: Oct 13, 2008

    18 reviews by SaintAllie

    1 - 10 of 18 sorted by Date | Rating | Helpful

    Reviewed New Zealand High Country Sheep Station Roast Lamb
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      |  By kiwidutch

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    "this recipe was dated 2006 with no recent reviews past early 2007..so I held my breath and tried it out..... held off reviewing it, to make sure it worked everytime.I have made this three times now.. and it has turned out perfectly every time. I can't rate a recipe any higher, anyone that follows this recipe is guaranteed to produce a pe..."

    Oct 26, 2009 on Food.com

    Recipe #186000

    Reviewed Rhubarb Custard Pie
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      |  By Robin Hollister

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    "Tapioca didn't dissolve. I took all the hard bits of tapioca out and broke up the filling and biscuit crust. Used it to make a layered yoghurt dessert for guests, with a touch of icecream..Sadly for me, this recipe needs more work."

    Sep 27, 2009 on Food.com

    Recipe #91819

    Reviewed Liquori Casalinghi (Cherry Liqueur
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      |  By NcMysteryShopper

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    "looks good so far and smells nice .. I am up to the 'storing for months' phase.. quick and easy to put together.. Will update when it's done : AllieUPDATED.. 9 months later it's a nice colour however it has a very earthy flavour to it. Maybe the cherries I used weren't the same as you have in the US. I think I'd leave the pits out if I did this..."

    Sep 25, 2009 on Food.com

    Recipe #173249

    Reviewed Plum Good Pickled Plums
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      |  By Bergy

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    "Bergy, I am loving the recipes you are sharing. This has colour, sex appeal, ( in the jar lol! warmth and a fab palate.. I know I have to leave these for two months however, I am betting will give in and try one jar earlier. Have used the fortune plums , smaller with a yellow flesh and deep red/purple skins. I will make sure to update when the 2 ..."

    Sep 25, 2009 on Food.com

    Recipe #16275

    Reviewed Very Yummy Spicy Dilly Beans
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      |  (1 person found this helpful) |  By Secret Agent

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    "In desperation at having too many beans and not enough freezer space. I put all the excess into jars using this recipe.. they are excellent. I put them out with cheeses as a platter for guests and they just disappear. Also chopped finely into mayonnaise they make a terrific tartare type sauce to go with cooked fish. thankyou for a great recipe."

    Sep 25, 2009 on Food.com

    Recipe #317165

    Reviewed Super Sticky Chicken
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      |  By English_Rose

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    "I will be making this again..Great flavour and a hit with the teenagers.thankyou for sharing a great recipe"

    Sep 16, 2009 on Food.com

    Recipe #389010

    Reviewed A Winter's Walk Beef and Carrot Stew With Herb Crusted Dumplings
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      |  (1 person found this helpful) |  By French Tart

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    "Lovely recipe.. I doubled it and added extra liquid..we had leftovers in a piecrust the next day.thankyou for a great recipe."

    Sep 16, 2009 on Food.com

    Recipe #270955

    Reviewed Fragolo -- Fragola -- Fragoli Liqueur (Strawberry Liqueur
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      |  By NcMysteryShopper

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    "I made this back in december and have waited til now to review it. Definately worth waiting for it to mellow out.. It's very sweet however splash a little soda into it with ice and you have something very special. I made 5 bottles last january and will do at least the same amount again, as soon as strawberries are back in season. Thankyou for a gr..."

    Sep 15, 2009 on Food.com

    Recipe #173252

    Reviewed Heritage Bread and Butter Pickle - Pickled Cucumber and Onions
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      |  By French Tart

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    "I cheated and opened the first jar only 3 weeks after making them.. The jar didn't last an hour. Best pickle recipe I have made so far, with such simple ingredients.. time efficient too. This one is a keeper and I'm making another batch this morning. Thankyou :"

    Feb 27, 2009 on Food.com

    Recipe #299697

    Reviewed Salsa With Zucchini With a Hint of Lime
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      |  By Rita~

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    "Great recipe thankyou. Great for using up green tomatoes too. I think this would also double as a pasta sauce :"

    Feb 10, 2009 on Food.com

    Recipe #319758

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