Lisa L. Recipe Reviews (Pg. 1) - Allrecipes.com (10072742)

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Lisa L.

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Butterscotch Oatmeal

Reviewed: Jun. 28, 2012
Every time I make oatmeal now, my kids come in and ask, "Is it the kind I like?" I can't make just regular oatmeal anymore. I cut the sugar by about half and it's plenty sweet. This recipe is so creamy and satisfying.
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Peanut Butter Bars I

Reviewed: Jan. 17, 2011
I've been wanting a good peanut butter bar recipe for a while, and after seeing all the great reviews, thought this one looked good. My family and I were pretty disappointed. I made the recipe exactly as it said (even though I considered cutting the butter in half). They were quite bland and I almost felt like I was biting into a cube of butter. The recipe needs to be reworked to make it a 5. If I were to even attempt these again, I would decrease the butter, increase the sugar, and add vanilla for starters. As is, they were lacking.
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4 users found this review helpful

Kettle Corn

Reviewed: Aug. 26, 2010
I made this for my kids as an after school snack. When they came bursting through the door, the first thing they said was, "I knew that smell was coming from our house!" They could smell it a block away. Even other kids on their way home were making comments about that delicious smell. It was very tasty and quick. I also added a little bit of salt with the sugar (about 1/8 - 1/4 t). The bowl was empty in a matter of minutes. We'll definitely make it again. (By the way, I hadn't ever heard of the 3 kernel test before. It's pure genius!)
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1 user found this review helpful

Sweet Zucchini Relish

Reviewed: Aug. 21, 2009
I've been looking for a way to use up some of the zucchini from my garden, so when I found this recipe, I was very excited. I made it today, and it is soooooooo good!!! I only got 5 1/2 pint jars out of it instead of the 7, though. Thank you so much for this recipe. I will definitely keep it for next year, and maybe even make more this year if I get a lot more zucchini.
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13 users found this review helpful

Zucchini Brownies

Reviewed: Aug. 17, 2009
I love this recipe. I've made them several times and no one has any idea that they have zucchini in them. I made just a few changes too. I thought the flavor would turn out better using melted butter in place of the oil, and I placed that in the blender with the zucchini and sugar. It's so much faster then grating the zucchini, plus I don't like the chunks. I also used whole wheat flour (a little something to make them "healthier", sort of). One thing that might be helpful to those of you who want to use eggs: Do not over-mix the batter. If you whip any air into it, they will turn into a cake-like texture instead of a brownie texture.
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Old Fashioned Onion Rings

Reviewed: Aug. 6, 2009
These are very good. I used buttermilk (it took a little more than a cup because of the thickness), plus added garlic powder and paprika to the flour. I was very pleased with how the batter stuck to the onion, even when it went into the oil (I used others' suggestions of cutting them thicker. 1/2 inch worked great for me). I do have a hard time with waste, so instead of letting the rings sit while batter drips off them, I held them up with a fork and just scraped excess off back into the bowl. The kids raved about them. We even have some left for lunch tomorrow. I'll probably warm them in the oven to make them crispy again.
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Easy Peach Cobbler

Reviewed: Jul. 18, 2009
Good flavor. I used a butter recipe yellow cake mix. I have to agree with many others about cutting the cream cheese into the cake mix, then pouring melted butter over the top. It turns out a lot better. The only reason why I'm giving it four stars is because it was slightly watery. Not a lot, but just a little too much. I won't add as much liquid next time. Otherwise, great recipe!
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Cathy's Banana Bread

Reviewed: Feb. 11, 2009
This is an excellent recipe. I tweaked it a little, though. I used whole wheat flour, more banana, about 3/4 cup sugar, plus a tiny bit of honey (maybe a tablespoon), chopped walnuts, and LOTS of chocolate chips. I've also learned to butter and sugar (instead of flour) pans. It makes the crust carmelized and crispy. YUM!
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Avocado-Mango Salsa

Reviewed: Apr. 18, 2008
This is so good! My kids and I devoured the whole thing in about 10 minutes. I didn't have a red onion, so I substituted chopped green onion, plus I only used half a large red pepper, and I added chopped cilantro. Crumbled Cojita cheese (a Spanish cheese) would also taste great in this salsa. I think I will be making this again very soon. Thanks!
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15 users found this review helpful
Photo by Lisa L.

Gooey Butter Cookies

Reviewed: Jan. 28, 2008
These were so good! The texture was so smooth, they stayed moist, and they tasted buttery and wonderful. I was trying to figure out a way to use a cake mix and pre-made frosting a friend gave me without actually turning it into a cake (I am not a cake-lover at all), and this was perfect! Maybe I'll have to actually buy cake mixes just for this recipe. By the way, I used a party confetti cake mix, put a maraschino cherry in the middle after baking, and frosted with cherry-flavored frosting. They didn't really need the frosting, but I was just trying to use it up. They were good without it.
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2 users found this review helpful

Soft Garlic Parmesan Breadsticks

Reviewed: Jan. 4, 2008
I made this recipe for my husband's family tonight, and they were eaten up very quickly! They turned out very soft and airy, and the taste (not to mention the aroma) was very invigorating. The only differences to the ingredients I made was to add 1 tsp. Italian Seasoning instead of the 3/4 tsp. Plus I used 1-1/2 cups fresh ground whole wheat flour, and 1 cup white bread flour. Also, since I don't have a food processor, I used my Kitchenaid, and made the dough like any other normal bread dough recipe. Note: Here's a tip I've learned through trial and error. My bread turns out way better when I use the paddle attachment to my Kitchenaid and beat the liquid with enough flour (plus the salt, yeast, sugar, and whatever other small amount ingredients the recipe calls for) to where it forms a thick batter. I usually beat it for a good 3-5 minutes, then I add additional flour until the dough becomes somewhat stiff (but isn't burning out the motor). I then knead the dough by hand, adding more flour until the dough is ready to sit and rise.
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4 users found this review helpful

Thin Mint Crackers

Reviewed: Dec. 7, 2007
These are so good! I only made a few to test it out (using low sodium ritz and melted Andes baking pieces), and I will definitely be making more. We gobbled them up in a matter of minutes.
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1 user found this review helpful

Gelatin Spritz Cookies

Reviewed: Oct. 16, 2007
These were yummy, but they didn't have as much fruity flavor as I thought they would. Maybe next time I will add a little bit of extract (such as almond or cherry) to enhance the flavor.
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Delilah's Frosted Cut-Out Sugar Cookies

Reviewed: Oct. 5, 2007
The cookies held their shape well, but were too salty. Plus, 400 degrees is too hot, maybe try 375. They browned way too fast. The dough wasn't particularly easy to handle. It was very soft. Possibly putting it in the freezer could help. All in all, I think I will look for a different recipe. I probably won't make these again. Sorry!
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Canned Apple Pie Filling

Reviewed: Sep. 21, 2007
This is the recipe my mom uses, so of course I've used it as well. I like a little more flavor to mine. I like to use apple cider in place of the water. I then reduce the amount of sugar to 3 1/2 cups. I use 2 tablespoons of cinnamon, plus a splash of vanilla. I also cook the bite-size sliced apples in the mixture, just until they are a little soft, before filling the bottles. To each their own!
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11 users found this review helpful

Broccoli Cheese Fan

Reviewed: Dec. 18, 2006
Yum! Works well with fresh chopped spinach in place of the broccoli, and fresh onion, too. I didn't have any oregano, so I substituted Italian seasoning. There can be so many variations to a recipe like this. Thanks for the idea!
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7 users found this review helpful

Chocolate Covered Cherries

Reviewed: Dec. 15, 2006
These are way better than the store-bought cherry cordials. I also added cherry and almond extracts to the dough (about 3/4 tsp cherry and 1/4 tsp almond). This recipe was way easier to make than I thought it would be. Cherry cordials are my husband's favorite Christmas candy, so we'll definitely make this one a tradition. Thanks!
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5 users found this review helpful

 
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