Lisa H. Recipe Reviews (Pg. 1) - Allrecipes.com (10054020)

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Lisa H.

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Dirty Girl Scout

Reviewed: Dec. 5, 2008
Very good Christmas drink. I like it with an extra shot of the coffee liqueur in it. We did a taste test . . . one with Kahlua, and one with Durango. We liked the Durango coffee liqueur much better, as it has more flavor, and less of an alcohol taste. The name was so fun that we had to try it :o)
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10 users found this review helpful

Chocolate Brittle Surprise

Reviewed: Dec. 3, 2008
Heaven Sent! This was so good, and so easy. I went with the salted crackers, and even added some course Kosher salt as well. I had a package of of pecan chips that I sprinkled on top (I think it was about 1/2 a cup). This is what I will be giving as Christmas gifts to all of my neighbors. Yum!
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0 users found this review helpful

Pollo Fajitas

Reviewed: Aug. 20, 2008
This was just okay. I would double ALL the seasonings (including peppers), and add ground cumin. It's a good start, but not as much flavor as I would like.
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1 user found this review helpful

Zucchini Coconut Loaf

Reviewed: Aug. 7, 2008
This is really good. For those of you who think you don't like zucchini bread, think again! The coconut totally hides the texture, if that is an issue for you. The only change that I made was to use 1/2 cup sugar, and 1/2 cup (unpacked) brown sugar. It looks like a lot of ingredients, but it's really not much work at all. Thanks for a great recipe.
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Peanut Butter Bars I

Reviewed: Aug. 6, 2008
These were REALLY good! Used about 1/4 cup extra graham cracker crumbs to make a firmer texture. I used crunchy peanut butter in the base, and creamy in the topping. I noticed that when I tried them right of the frige, you could not notice the peanut butter as much. Once they came to room temperature, the flavor was much more intense. With the extra crackers, I had no problem with them being too soft. Give them a try!
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2 users found this review helpful

Baked Ziti III

Reviewed: Aug. 6, 2008
It makes a LOT (and may spill over in your oven). It is a great, inexpensive dish to make for a large crowd. In the future, I would mix the basil in, as I think you miss out on a lot of the flavor when it is on top.
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4 users found this review helpful

Rhubarb Slush

Reviewed: Aug. 6, 2008
It was a good base. I would cut back on the sugar. I think adding some fresh ginger would be wonderful, or in the fall, use apple juice instead, and some cinnamon.
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5 users found this review helpful

Rempel Family Meatloaf

Reviewed: Jun. 26, 2008
The taste was good, but the consistancy was off. Mine fell apart. I used the suggestion of other reviewers of putting bread in the bottom. Could that have messed with it? I felt like there was not enough crackers, or maybe too much ketchup. The flavor was really good, so I will try it again in the future. I did not think it was too salty at all.
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0 users found this review helpful

Rhubarb Sour Cream Pie

Reviewed: May 22, 2008
This was good. I thought the crust was a little soggy. In the future, I think I would use an egg wash on crust and bake that for a few minutes first. I added the topping after the first higher baking tempurature. I would suggest adding some cinnamon and/or nutmeg to the topping for some added flavor. Overall, very good recipe.
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Strawberry-Mango Mesclun Salad

Reviewed: Apr. 14, 2008
I thought I had made this recipe as written for the most part, but now that I look at it again, I realize that I forgot the cranberries. Whoops! It is still 5 stars. I toasted the almonds which brought out an awesome flavor. I used about 3/4 of a pound of strawberries instead of just 1/2 a pound. I used two bags of salad (greener selection & romaine). Next time I would decrease the oil, and increase the balsamic vinegar. This was a huge hit. It might be good with a little bit of chopped cilantro or basil?
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24 users found this review helpful

Ultimate Corn Bread

Reviewed: Dec. 8, 2007
This was wonderful! I like the fact that it's more dessert like. I did alter the recipe a bit. I added a 4 oz can of diced jalapenos (juices and all). If you want just a little spice instead of this much, you may want to drain the juice from the can and rinse the jalapenos. Because I used an entire can, I reduced the amount of milk to 1 cup. I did find it a little crumbly, but it tasted so good, that I didn't care.
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Apple Walnut Salad with Cranberry Vinaigrette

Reviewed: Oct. 28, 2007
I followed the suggestion of others and cut back on the onion. I have a bad habbit of never measuring things, so I would guess that I used about 1/4 cup of chopped onions in the dressing, and then added about another 1/4 cup slivered onions to the salad itself incase people wanted to pick them off. The walnuts were wonderful, and I would add more. I used honeycrisp apples in this as they are our favorite, and they were SO good in there. If you want more of a "bite" to the salad, you may want to add some crumbled feta cheese to the salad. This goes so well with turkey. Thanks for the great recipe!
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2 users found this review helpful

Pumpkin Dip

Reviewed: Oct. 28, 2007
I don't care for pumpkin pie, but the texture of this is wonderful! I let this chill in the fridge for about 24 hours, and the flavors blended together so well. I can't wait to share this at Thanksgiving. Everyone who tried it asked for the recipe. We served it with many options, but the favorite by all were the honey flavored graham flavored sticks. So easy, and so good!
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0 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Oct. 28, 2007
This is a wonderful recipe for those of you who like a little more texture to your stuffing. I boiled the turkey "parts" in an onion and celery mixture for about an hour to create turkey stock, which only gave me about 1 cup. I skipped a step, and just used a bag of sage and onion bread cubes. Because I like spicey and sweet together, I used half a pound of spicy Italian sausage. I didn't know if I was supposed to used the dried sweetened cranberries, fresh cranberries, or frozen cranberries. I did use the sweetened cranberries, but I think they soaked up a lot of the stock. I also added a package of sliced mushrooms, and about 1/2 cup chopped walnuts. We deep fried our turkey, so I baked the stuffing at 350 degrees cover for about 1/2 hour, and another 20 minutes uncovered. When I took it out to uncover it, I added chicken broth, as I found it a little dry. This was really good, and everyone loved it! You can't go wrong with a 5 star recipe like this!
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16 users found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Oct. 19, 2007
I have looked through many recipes for potato soup, but the name save it all. This is absolutely the ultimate potato soup. Don't be tempted to leave anything out. It all comes together in the end. My one suggestion for the bacon, is to cut it up in small chunks first with kitchen sheers, and then brown it to a crisp. When it's time to add it back in, I only add in half, and reserve the other half to spinkle on top when serving, along with shredded cheese and chives. If you can find chicken stock instead of broth, use it. It has so much more flavor! It takes a lot of time to prepare this, but it is so worth it!
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1 user found this review helpful

Butter Cream Frosting II

Reviewed: Oct. 6, 2007
I was looking for a good recipe to decorate cupcakes, and this was perfect! At others suggestions, I did use butter instead, butter flavored Crisco, and I also added 1 1/2 teaspoons of butter flavoring in addition to the vanilla extract. This was the perfect texture for cupcakes and cookies, and makes plenty.
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RC's Baked Peanut Chicken

Reviewed: Aug. 7, 2007
This was pretty good. I did make add a few things to give it more flavor, but that's pretty normal for me. We did more of an asian flare by creating a sauce/paste before rolling it in the crushed chicken. We used soy sauce, Chinese hot mustard, hot chili sauce, etc. besides the garlic and other items. It turned into a five star recipe once we added the other items. We served cucumber peanut salad on the side, and it was a wonderful meal! Thanks for the recipe. We love trying things that are a little out of the ordinary.
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10 users found this review helpful

Rhubarb Cheesecake

Reviewed: May 25, 2007
I also used about 1/4 cup chopped peacans in the crust which is wonderful! I increased the rhubarb and cut back on the sugar, but I wish I would have done one or the other. It was a little tart, but my husband loves it that way. The sour cream layer hides any imperfections from the cheesecake cracking. Wonderful recipe!
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Sour Cream-Rhubarb Squares

Reviewed: May 24, 2007
This was amazing! I followed the advice of others by adding more rhubarb. I used just over 2 1/2 cups, and I'm glad I did. With adding this extra rhubarb, it does need to cook for at least 40-45 minutes. I know some people cautioned to check it earlier than the directions. I was amazed at how tender the rhubarb was considering that it was raw when it went in the oven. I did make a few alterations. I used light sour cream, I cut back the brown sugar by 1/4 of a cup, and for the topping, I used half the sugar, and used Sweet'n Low for the other half. Five stars!
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31 users found this review helpful

Ali's Greek Tortellini Salad

Reviewed: May 17, 2007
This was VERY good. I mixed up everything but the spinich, because I was afraid it would get soggy. I ate the leftovers the next day with the spinich in it, and I really liked it slightly softened. I can't wait to make this again!
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Displaying results 1-20 (of 26) reviews
 
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