lisa j Recipe Reviews (Pg. 1) - Allrecipes.com (18954412)

The Best Steak Marinade

Reviewed: Oct. 2, 2011

A tad too much oil. I left out the salt. Why would you add that with soy sauce? Just sayin'. It was okay. Definitely not "the best". edit an hour and a half later: All I can "aftertaste" is balsamic vinegar. That and the oil. Not the way I want a Steak. If I wanted that lingering taste, i would have had a salad. Sorry.

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Artichoke & Spinach Dip Restaurant Style

Reviewed: Oct. 2, 2011

Made exactly as written and did not care for it. It was all spinach. I also did not care for the roasted garlic taste with the spinach. I notice now that most of the reviewers who "loved it" added the full jar of sauce and the whole 8 oz. of cream cheese. And did not roast the garlic. I will try this again with those ideas because my family likes spinach dip. I will also add more mozzarella. Sorry :(

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2 users found this review helpful

Grill Master Chicken Wings

Reviewed: Sep. 18, 2011

I thought these were very good even without sauce. Because of personal tastes, I made two sauces for these. The one exactly as directed and one the same except for switching out honey for the Frank's. And they are great without sauce too. Perfect footballl food. Oh, and I baked at 400 for 45 minutes, turning once.

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4 users found this review helpful

Tuscan Cream Cheese Spread

Reviewed: Sep. 5, 2011

Absolutely delish and different than anything I have ever had and I make Artichoke Dip all the time. Nothing much to add to other reviews other than yes it does make a large quantity! Great tailgate item or to bring to a large party.

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3 users found this review helpful

Beef Bulgogi

Reviewed: Aug. 23, 2011

This was delish but since I never had Korean food I can't compare it. Having said that..my second biggest issue was cutting the meat very thin. The only knife that worked in my kitchen was my Yoshi ceramic blade! (Yes, real people do buy those "as seen on t.v. things). My biggest issue was grilling those thin strips. That was not easy. I looked through alot of reviews and nobody really mentioned that. They have to be turned so fast and there's alot of slices! I lost a few soldiers in between the grates on the grill. :(. Of course, I also picked a day where it could NOT have been raining any harder so there we were under the golf umbrella, which added to the difficulty. It was a two person job as it was. Next time I will look for another cooking method, or make less. The perfect way would be on one of those professional frying surfaces but since I don't have that... maybe the George Forman? Also I would make more marinade and warm that up to put over the rice. The flavor was really good. TY TNCOUCH.

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4 users found this review helpful

Tortellini Salad with Grilled Tomato Vinaigrette

Reviewed: Jul. 9, 2011

I loved this. I made it for a 4th of July barbeque. I actually made it the night before and put in the fridge without the dressing. That I made in a food processor and poured into the cruet that comes with good seasoning dressing. While it does not hold every drop, you don't need it all anyway. About an hour before serving, I took it out of the fridge and pour about half the dressing on it. Once it came to room temp, I poured about half what was left on it so it was moist but not soggy. Everyone loved it. The tomato based vinergarette was a nice change. The only subs I made were changing out the provolone with mozzarella and omitting rosemary. Purely personal taste. There are alot of ingredients but it's stuff you probably have anyway. Glad I made it the day before because it was a little time consuming. Thanks Nicole!

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Joy's Prizewinning Trifle

Reviewed: Jul. 4, 2011

This was funny. I bought boxed angel food cake. A first for me (angel food cake, not boxed cake). Duncan Hines. The directions literally shout out at you from the box. Use a tube pan and DO NOT GREASE IT!!. okay. I think that's a bad idea but whatever. Then it says to beat it at medium speed for one minute. DO NOT OVERBEAT! alright already. Then it says, bake for 38-48 minutes. Hmm. That's a big window. Followed by "DO NOT UNDERBAKE!" Say what? And stop shouting at me!! I'm not even going to go into the "hang pan upside down on heat-proof glass bottle until completely cool (like I have one of those hanging around!). What is that anyway? Anywho, after talking back to the box, I made the cake. It basically exploded out of my bundt pan but whatever. It was difficult to get out of the pan (shocker!) and let's just say thank goodness you can put this thing in pieces in the trifle bowl. And let me say, this was FANTASTIC! Funny how you never know. Did the red, white and blue thing for the fourth. BTW, bought an 8 oz tub of cool whip and it calls for 12 oz. Hubs ran to store got another tub. Frozen. So I put it in my microwave. And as I',m looking at it spinning in there, I think to myself, "um, this isn't a good idea. But I salvaged it. Thanks Joy!

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8 users found this review helpful

Super Spicy Garlic & Lime Shrimp

Reviewed: Jul. 4, 2011

These were fantastic. I did not even get them on the table they ate them that fast. Perfect blend of spices. Quick and easy, just the way I like it. I made them while guests were arriving and had them on the table by the time they sat down. I cannot believe this isn't a kitchen approved recipe. Next time I'm doubling it. I had 11 people and one pound of large shrimp. No way was that enough. Thanks Nurse Ellen for a fab recipe!

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6 users found this review helpful

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Jun. 4, 2011

Ok, this recipe has alot of ingredients. BUT they work, and work well. As Guy Fieri would say, "this stuff is money". It is that good. It's also all the stuff you already have in your kitchen. One word of caution..you cannot walk away from this and let it simmer on the stove for an hour plus. It will burn. I had to stir constantly. Well, like every 15 mins. Everybody cooks their ribs differently. That I find, is a personal thing. However you make your ribs (and this works) the sauce is fabulous. Better than Famous Dave's. p.s. I went VERY light on the liquid smoke. (had a bad experience with that once. Not a fan of the "house on fire" smell. Update: I tripled this recipe for 20 lbs of pork butt in the slow cooker for pulled pork. Just enough. Makes about 8 cups.

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5 users found this review helpful

Bacon Ranch Pasta Salad

Reviewed: May 29, 2011

Sorry, not a fan of this. I do not like creamy pasta salads but thought I'd give it a try because of the reviews. Made a day in advance and if you do that, you need to leave it out on the counter for quite some time and add more milk. The rotini breaks up because it's so cold and it destroyed the bacon. It wasn't cheap and can't you buy it in a box? It makes a ton as pasta salads usually do when you use a whole box of pasta to start. Won't be making again. Sorry, just not for me.

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6 users found this review helpful

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Apr. 27, 2011

Liked the rub, not so much the glaze. May have been my mistake. I used polaner's all fruit apricot spread. One jar is exactly a cup so I had to decrease the rest of the ingredients in the glaze. I also used sweet baby's ray's bbq sauce and I don't think it went well with the polaner all friut. I tried dipping it into the raspberry chipotle sauce from costco and that taste was much better. I will try again, just change the glaze ingredients.

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4 users found this review helpful

Sauteed Garlic Asparagus

Reviewed: Apr. 25, 2011

Way too much butter. I would go for olive oil and even I, a garlic lover, would cut it down. The garlic just burns in the butter.

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6 users found this review helpful

Lepp's Marathon of Love

Reviewed: Apr. 6, 2011

Best recipe on AR hands down. I did add an extra 1/2 cup smarta$$ness and RNG slapped my hand under the picnic table. Lucky I found a spot on Mike's bus! Peace for you Cindy!

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4 users found this review helpful

Jan's Peanut Butter Stuffed Pretzel Bites.

Reviewed: Apr. 3, 2011

Excellent! I used ghiardelli milk chocolate chips because that's what I had. I also halved the recipe and goofed the confectioners sugar. I used a cup. You add the milk as needed. The peanut butter filling is alot like the fluffy peanut butter icing from AR but adding the pretzels and chocolate was genious! Fast and easy, just the way I like it! I was going to take pictures but the pics here are exactly what they look like. Thanks WFDM!!!

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6 users found this review helpful

Artichoke Chicken En Papillote Recipe @CDKitchen

Reviewed: Mar. 19, 2011

Absolutely delicious! I left out the pepper for personal taste.

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5 users found this review helpful

Strip House Potatoes Romanoff | Williams-Sonoma

Reviewed: Feb. 27, 2011

These were fantastic, although I would either completely omit or cut way down on the salt next time. I baked for 30 mins at 350 then broiled for 5 to brown the top. I used 4 somewhat large shallots. And one "brick" of white cheddar. (I could not find grated white cheddar here).

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8 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Feb. 18, 2011

I have nothing much to add to the already great reviews. Did all the common ideas ..omitted salt, used onion powder instead of onion salt, used beef broth (hence the no salt added), used a 3.5 lb roast and same amount of everything else. It did smell and taste fantastic. Made it for Super Bowl. Perfect pick for that. The only thing I must add... is 17 y.o. daughter walked through the kitchen at 11 am, jerked her right thumb at the kitchen counter (crockpot) and says "Whatever is in that thing smells really good and I just might taste some". And unfortunately, that for me, is the highest praise I'll ever get. Oh and btw, she actually ate it. Really good. Love, Mom

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9 users found this review helpful

Caramel Butter Pecan Bars

Reviewed: Jan. 3, 2011

The most helpful advice is the aluminum foil in the pan. Definitely go with that. I left them on the counter for about 6 hours then refrigerated overnight. Easy to take out of the pan on the foil and cut. DO cut into bite size squares. These are SWEET, Magic Bar-ish. I used semi-sweet choc chips and glad I did. Milk Choc would have been over the top sweetness. They were refrigerated and I brought them to work at 8 am. By 2pm the caramel at room temp was oozing out and it became kind of messy.. and I had them cut in complete squares. If you're going to take them somewhere, make sure they're cold and will get eaten rather quickly. It made about 20 bite sized squares.

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10 users found this review helpful