Lisa6 Recipe Reviews (Pg. 1) - Allrecipes.com (1423587)

Emma's Belgian Waffles

Reviewed: Jan. 5, 2012

These are good waffles, but they are NOT Belgian waffles. Without the yeast, they just don't taste like the real deal. And I went and bought sefl-rising flour just to make these. With cupboard space at a premium, that was a mistake.

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1 user found this review helpful

Raspberry Ice Cream

Reviewed: Sep. 21, 2011

Delicious, rich ice cream. I pureed two 10 ounce packages of frozen raspberries and then strained them through a mesh strainer. I then cooked the sugar with the raspberry puree and cooled the mixture before mixing it with the other ingredients. I omitted the vanilla because I feel it makes the raspberry flavor less bright. My husband had requested raspberry ice cream with chocolate swirls, so after processing the mixture in the ice cream maker, I layered the semi-soft ice cream with fudge sauce before freezing it hard in the freezer. Wonderful.

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0 users found this review helpful

Chocolate Sheet Cake III

Reviewed: May 22, 2011

Excellent. I made some variations on the frosting. I browned the butter, and instead of using confectioners sugar I used 1/2 cup brown sugar and brought it to a boil after mixing in the sugar. My guests couldn't get enough of them.

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1 user found this review helpful

Oatmeal Cookie Bars

Reviewed: Mar. 21, 2010

A nice basic date bar recipe. Very good.

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8 users found this review helpful

Apple Butterscotch Bars

Reviewed: Mar. 21, 2010

These tasted okay, but for all the expensive ingredients they were nothing out of the ordinary.

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1 user found this review helpful

Sour Cream-Rhubarb Squares

Reviewed: Jun. 8, 2009

Very good, but I agree with the other reviewers that it doesn't call for enough rhubarb. I used 2 1/2 cups, turned the oven down to 325, and added 30 minutes of baking time. It came out just right. Delicious.

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4 users found this review helpful

Chocolate Revel Bars

Reviewed: Apr. 24, 2009

This has been a family favorite since the 1970s when I was a kid. Sometimes we mix it up a little, and melt 8 ounces of raspberry jam with the chocolate chips instead of the sweetened condensed milk. It's delicious, but only if you have a serious sweet tooth.

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3 users found this review helpful

Toffee Cashew Bars

Reviewed: Apr. 20, 2009

These were easy and fabulous. The toffee bits came in an 8 ounce package instead of 6 ounces, so I used 8 ounces and it worked fine.

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4 users found this review helpful

Aracely's Flan

Reviewed: Feb. 16, 2009

This was delicious and easy. It cooked perfectly in 60 minutes. It was a big hit at my friend's birthday party.

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1 user found this review helpful

Holly Berry Cookies

Reviewed: Dec. 23, 2008

I've been making these cookies for years. While the decorating is time consuming, the end result is worth it. They're my family's favorite. The cookies are easy to roll out and always turn out perfectly. I cut the icing recipe in half and still have a little left over. The cookies keep well, but after a while the colors from the decoration start to bleed into the icing, so it's best not to decorate these too far ahead.

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10 users found this review helpful

Glazed Almond Bundt Cake

Reviewed: Dec. 5, 2008

Absolutely delicious. I wouldn't change the recipe one bit. The combination of granulated sugar in the glaze with the toasted almonds was perfect. Definitely start checking for doneness by 45 minutes. The best way to grind the almonds is to pulse them in a food processor with a little bit of the flour. Be sure to use pulse, and be sure to use flour so you don't end up with almond butter instead of ground almonds. You can also use a coffee grinder (if you've never used it on coffee) or your blender. I served this warm with raspberry coulis and an Amaretto hard sauce. Delicious.

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2 users found this review helpful

Spintz Cake

Reviewed: Sep. 2, 2008

I made this for my husband's birthday. He loved it. I brought the leftovers to my parents' house. They loved it. It was easy to make, and very moist and flavorful. I used only about 3/4 cup of peanut butter in the filling, and added cream until it reached the consistency I wanted. I made it in three layers instead of two. I had some trouble getting one of the layers out of the pan, but used my old trick of placing an ice pack on the pan, and it came right out.

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9 users found this review helpful

Chicken Enchilada Dip

Reviewed: Feb. 5, 2008

This was very good, but I think I'll make a couple of modifications for next time. It could have used a little more zip, so I'll use more jalapenos next time. I'll also sprinkle some additional cheese on top.

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1 user found this review helpful

Amazing Pecan Coffee Cake

Reviewed: May 21, 2007

Excellent. I didn't bother with the foil or turning the cake out. I served if with a spatula directly from the pan.

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3 users found this review helpful

Diane's Colcannon

Reviewed: Mar. 23, 2007

Very good. My husband and I had colcannon last year when we were in Ireland on vacation. This was just as good as I remembered it. My husband usually doesn't care for leftovers, but he polished these off.

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1 user found this review helpful

Artichoke and Roasted Red Pepper Dip

Reviewed: Feb. 6, 2007

Very good, thanks. I think I'll add red pepper flakes next time, like one of the other reviewers suggested. It could have used a little more zing, but I'll definitely make it again.

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2 users found this review helpful

Mini Cheesecakes I

Reviewed: Feb. 6, 2007

These were great! I crushed less than half the amount of Nilla wafers called for, and still had some crumbs left. My husband said that was okay; they'll make a good topping for ice cream. I topped the cheesecakes with a small amount of lemon curd and placed a large fresh raspberry or blueberry on each one. They were lovely.

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1 user found this review helpful

Bacon Wrapped Water Chestnuts II

Reviewed: Feb. 6, 2007

Excellent. The bacon took far longer than the additional 15 minutes to crisp up. Thanks.

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3 users found this review helpful

Dip For The Stars

Reviewed: Feb. 6, 2007

This was pretty good, but not great. A good combination of ingredients, but perhaps in the wrong proportions. Chopping all those sundried tomatoes was too much work for the outcome. The garlic overpowered the feta. I'm a big garlic fan, but one small clove would have been more than plenty. The oil in the pesto I used had separated, and I made the mistake of stirring it back in before using it. I should have drained off the oil instead. The oil kind of drained down and sat there on the plate after the dip had come up to room temperature. I don't think I'll make this again.

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10 users found this review helpful

Get a Husband Brunswick Stew

Reviewed: Feb. 2, 2007

This was great! The barbecue sauce gave it a unique flavor (at least for this northern girl). I used shredded beef and pork instead of the ground meat, and added about 1/4 cup of Jack Daniels. Delicious.

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20 users found this review helpful