Lisa Marie Recipe Reviews (Pg. 1) - Allrecipes.com (10269409)

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Lisa Marie

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Marinated Scallops Wrapped in Bacon

Reviewed: Jul. 28, 2011
These were delicious. I recommend rendering the bacon for At Least 12 minutes & plan to let it cool for 10 minutes or so before handling. The recipe as written makes too much marinade - I cut the maple syrup to a little over 1/4 c. but upped the dijon to 2-2.5 tbsp. I also tried these once with regular pancake syrup and didn't notice much of a difference in the end result. I also like to broil for 1-2 minutes at the end to further crisp the bacon. I will definitely make again - this is a nice different recipe that you can throw together quickly.
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David's Yellow Cake

Reviewed: Mar. 5, 2008
This is by far the best cake I have ever made from scratch. I followed the recipe exactly, modifying only by adding 1 tsp of pure almond extract (I think that added quite a lot to the overall flavor). I split it into 3 layers (8 in. pans) and it came out wonderfully. One thing to note: The cake will stick, luckily I lined the bottom of the cake pans with parchment paper cutouts before baking, so I didn't have a problem. Also, I creamed the butter and sugar together for 5+ minutes at the start and followed the directions precisely about beating in the yolks one at a time. When you get to the flour/milk stage, make sure not to overmix. I think this was the key, the cake was fluffy and moist, with amazing flavor. I made the microwave lemon curd (from this site) and put a layer of that and Special Buttercream Frosting (also from this site) in between each of the layers and frosted the outside with the buttercream. It was delicious!
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5 users found this review helpful

Special Buttercream Frosting

Reviewed: Mar. 5, 2008
This frosting was wonderful! I followed the advice of other reviewers and halved the recipe, I only ended up using about 3.5 c of powdered sugar. I also used 1/2 butter flavored crisco and 1/2 butter for the fat. I whipped it for about 3 minutes on high at the end and it was amazingly light and fluffy. Great flavor, but I think next time I make it I will increase the butter a tiny bit more.
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Terrific Turkey Chili

Reviewed: Feb. 5, 2008
I've made this recipe twice now, and it has turned out amazing both times. I never thought using canned and packaged ingredients could taste so fresh! I had better results using the all white meat ground turkey (as opposed to the regular ground turkey with dark meat). I used olive oil instead of veg. oil. I also used two pounds of meat both times and omitted the onion and green bell pepper (personal preference). I added two tablespoons of chili powder, a few dashes of cayenne pepper and extra of all the other spices. At the end, if it's not thick enough, you can always stir in a tablespoon of flour or cornstarch mixed with cold water. I also ran the chiles through the food processor for a less chunky texture and used a sweet salsa, I like a little sweet/spicy combo in my chili. I added a can of corn to make up for the missing body (less chunks and no beans for me!). Everyone loves this chili and I can't get enough - especially topped with low fat cheese and FF sour cream!
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Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 31, 2007
I can't comment on the beef tenderloin, because I only made the sauce for another dish but I had to comment on it because it was amazing! I used more liquid (about 4 c. beef STOCK and 1.5 c port wine) and reduced in to about 2 c total for a very rich flavor. I did follow the advice of others before me and puree the roasted shallots (I don't like a very chunky texture), I added the shallot paste at the end but left the bacon pieces whole. I think this is one of the absolute best sauces I have ever had and certainly the best one I have ever made. It will definitely be added to my repertoire.
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Dark Molten Chocolate Cakes

Reviewed: Dec. 31, 2007
This was the most amazing dessert I've ever made (and I've made a lot!!). I used Lindt chocolate (personal preference, just don't like Bakers choc.) I modified the order of the ingredients due to reading some other recipes: Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture (a bit at a time) and flour. At the end, I added 1 tsp of espresso powder and 1 tsp of Madagascar Bourbon Pure Vanilla, this made the chocolate flavor really stand out. You can also make these a day ahead and cover them with plastic wrap, which makes serving them at a dinner party a snap! I baked these for 12 minutes right out of the refrigerator and I think any longer would have cooked the sauce in the center for too long, but that's a personal preference (I wanted a lot of fudge sauce in mine). Also, serving was made much easier by liberally buttering the ramekins ahead of time and sprinkling them with sugar and flour, when they came out of the oven, I ran a knife around the edges. Then I placed a dessert plate on top of the ramekin and flipped the entire thing over. The cake pops right out onto the plate, and it saves you the mess of trying to "dump" it out. I served this with a creme anglaise (custard sauce) on the plate and guests were practically licking the plate!
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36 users found this review helpful

Individual Beef Wellingtons

Reviewed: Dec. 31, 2007
I made this recipe last night and it came out wonderfully! I seared the steaks for about 30 seconds in the hottest pan I could get and then chilled them down again. Also, I read in several reviews that you have to HEAT your cookie sheet or baking pan before putting the wellingtons on or they will get soggy on the bottom, this worked like a charm. I got nervous about the cooking time when the pastry got brown (I had coated the outside in an egg wash that made it a beautiful golden color), so I turned the oven down to 325 after about 15 minutes, still left the meat in for the rest of the cooking time for a total of 25 minutes and they were perfectly medium rare. I modified the ingredients to this recipe to include shallots and garlic (instead of onions) and spread the mushroom paste on top of the filet before wrapping in the pastry. I had also squeezed the mushrooms after cooking in between layers of paper towels to get rid of the excess water. I added about 2 tablespoons of gorgonzola cheese inside, which added GREAT flavor! For a sauce to accompany the dish, I would recommend reducing 4 cups of beef stock and 1.5 cups of port down to about 2 c. volume and then whisking in 1 tbsp butter mixed with 1 tbsp flour (mixed into a paste). After it thickened, I stirred in some caramelized shallots, another tbsp of butter, and a few bits of crumbled bacon - season with pepper. This was a combination of a few other sauces I've seen on this site and it tasted like something I'
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301 users found this review helpful

Toll House Pie I

Reviewed: Dec. 27, 2007
This pie has always been devoured when I have made it, one of my friends even asked me not to bring it over anymore because he always ended up eating the whole thing! I have made this recipe several times, always with a chocolate cookie crust. In a rush, I will purchase a store bought Oreo or chocolate graham crust, which always works out great. When I have the extra time, I buy the expensive chocolate wafers (yellow box, not sure of the name) and process them, mix abt 1 1/2 c crumbs with 6 tbsp melted butter and 1-2 tbsp sugar (to taste). This makes almost a brownie crust at the bottom. After one gooey mess, I followed the advice of other reviewers and reduced the amount of butter in this recipe to 3/4 c, and the result was amazing. I have made this recipe without nuts completely and also using plain or toasted pecans. Also, this pie NEEDS a splash of vanilla. Amazing served with vanilla ice cream! Great pie, always impressive and EASY!
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Chocolate Bourbon Pecan Pie

Reviewed: Dec. 20, 2007
I made this pie for a family get together on Thanksgiving and everyone loved it. I thought the top got a little overdone, I would suggest keeping a close eye on it during the last fifteen minutes of cooking to ensure that it doesn't get too brown. I left the bourbon as-is and decreased the chips to 4 oz, I think next time I would decrease the bourbon just a touch. It was a little overwhelming to the rest of the pie (and I never met bourbon I didn't like!). This is a wonderful recipe, I will certainly make again.
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Sophie's Kolacky

Reviewed: Dec. 20, 2007
I've been searching for a recipe that compares to the holiday cookies that my great grandmother made every year for our family's Christmas. Unfortunately, this was not even a close approximation. And these cookies are a bit of work, so to make a bad batch isn't fun. The only thing I can think (because I tried 3 other recipes) is that this one has TOO MUCH baking powder. If you want a flaky pastry that's going to rise, then this may be the recipe for you. I cut the cookies into squares and pinch two opposing corners together, and for that the amount of rising in this recipe amounted to sheer disaster. I gave two stars because the flavor of the dough wasn't bad, just not what I was looking for. I'll keep trying!
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9 users found this review helpful

Savory Glazed Meatballs

Reviewed: Dec. 20, 2007
I needed a simple recipe to bring to a work party, and this is it! I used a jar of Smuckers grape jelly, and substituted the sweet chili sauce you find in the asian food section or chinese grocery store to make the sauce spicy. I heated the sauces on the stove first and poured the mixture over the frozen premade meatballs in the crock pot. I left them in the slow cooker on low for about 6-7 hours and the sauce was perfect. These got rave reviews at the party, everyone loved them! NOTE: I used italian style meatballs because that's what I had on hand, and I thought the recipe worked out great, I'm not sure why other reviewers were against it.
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28 users found this review helpful

Carrot Cake

Reviewed: Dec. 5, 2007
This recipe is amazing! I have made it time and time again, it has become my default recipe for carrot cake. From the start, I followed the recommendations by TRindell (other than cutting down on the oil, I left that at the original recipe amount). I have made this in a bundt pan, as mini loaves, in two regular size loaf pans. I always use the Cream Cheese Frosting II recipe, sometimes with the addition of pineapple. After making several carrot cake disasters, this one is it!
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Quiche Lorraine II

Reviewed: Dec. 5, 2007
I gave this four stars only because I had to add additional seasoning to it (I was afraid it would be too bland if I didn't, and after tasting the finished product I think I was right). I added a bit of curry and pepper, garlic powder and what I'm sure had to be two "pinches" of nutmeg. The overall recipe was wonderful, using smoked ham and smoked gruyere cheese. I even used a store bought crust - which I normally don't do. I also used fat free half and half instead of the milk, I often use it for cooking and it tasted great. As of the following day, there were no leftovers, and that speaks for itself!
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Raspberry Oatmeal Bars

Reviewed: Dec. 5, 2007
I followed the advice of other reviewers and substituted lemon juice for the water and added a splash of milk to the mixture. I also used a lemon cake mix. I have now made this recipe several times and it has received rave reviews! I'm always asked for the recipe (and slightly embarrassed at how easy it was!). To the other reviewers who have commented on it being overly sweet, I have to wonder what they were expecting when they picked a recipe made of basically nothing but a box of cake mix and a jar of jam?
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