Novelist Lisa Logan Recipe Reviews (Pg. 1) - Allrecipes.com (10295877)

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Novelist Lisa Logan

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Cowboy Hash

Reviewed: Sep. 2, 2011
Super easy! I rated this four stars because I found it a tad bland as written, but a few added touches dials this up to a 5-star dish. I sautee fresh onion and garlic before browning my meat, then deglaze the pan with a mix of water and worcestershire sauce to scrape up the yum bits. I season the meat with salt and pepper before dumping in the corn and beans. Fresh corn right off the cob in season is a nice touch. Garlic powder, more worcestershire to taste, and a bit of cayenne if you like it spicier kicks this up nicely. I serve over rice as suggested. This will go in the rotation for no-fuss nights. Thanks for sharing!
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4 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Jul. 23, 2011
So easy and quick, and they turn out quite tasty! I accidentally bought the honey flavored peanut butter, and it was divine in this recipe. When baking cookies, I always swap out a portion of white sugar for brown sugar because I find my cookies turn out moister that way, so I did half white and half brown for this. Heaven!
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6 users found this review helpful

Zippy Zucchini

Reviewed: Jun. 28, 2011
This was really yummy with a bit of flavor doctoring, and I would have given it 5 stars for sure if not for that. I did add some garlic and seasoned bread crumbs, and sprinkled more Parmesan on top along with Italian seasoning. I also found I needed about an extra 15 min baking time even after preheating the oven. So easy and a great way to use up the bountiful supply of summer zucchini! Thanks for posting
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6 users found this review helpful

Blender Hollandaise Sauce

Reviewed: Jun. 21, 2011
This was great!! It won RAVE reviews from my husband when I used this on eggs benedict. I did wind up being a little sorry that I used bottled lemon juice, because it didn't have quite enough of a kick. However, a touch of fresh grated lemon zest brought it well up to snuff. I also had a bit of trouble getting it to thicken in the blender, but I believe it's because I didn't get the butter hot enough. I had to finish it off on the stove, but it turned out perfect! Next time I'll melt the butter on the stove instead of the microwave, and wait until it's really sizzling before pouring it in.
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9 users found this review helpful

Authentic Thousand Island Dressing

Reviewed: Jun. 21, 2011
Incredible! My husband only uses 1000 island on his salads, but gets the store bought kind. I made this as a surprise for him on Father's Day and he told me this was how 1000 island is supposed to taste! Loved it so much he says I've ruined him now--he'll only want me to make this. Thanks for posting!
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7 users found this review helpful

Thai Peanut Butter Sauce

Reviewed: Jun. 18, 2011
WOW was this ever divine! I prepared this to go with the Thai Noodles recipe on this site and it was a huge hit with the family, even those who claim not to like Thai. We don't keep alcohol around, so I substituted rice wine vinegar for the sherry--a slightly reduced amount and a bit higher on the lemon juice. I had to play around with the amount of water to get it the consistency I wanted. If you don't like things too spicy, use an easier hand with the cayenne, but definitely add some because it really wakes up the flavors. The only problem I had was trying to stop "taste testing" it so there would be enough left for the noodles recipe! Thank you for posting this.
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6 users found this review helpful

Thai Noodles

Reviewed: Jun. 18, 2011
Oh my stars, is this ever FANTASTIC!! The flavors are so rich and complex. Since some of my family claims to dislike Thai food, I cheated by using cayenne instead of the chili sauce and calling it "Chinese stir fry." My husband proceeded to eat 4 helpings, and my extremely picky 7 year old even wanted seconds. Other than subbing for the chile sauce, I added all the ingredients called for except I didn't have rice noodles and used regular spaghetti instead. I also tossed in a generous handful of broccoli--yum! I made my own peanut sauce using the Thai Peanut Sauce recipe on this site and adding garlic powder as suggested in another review here by someone making their own. I also used rice wine vinegar in place of the sherry. I wound up halving the recipe because my wok wouldn't have held the entire amount called for, but we still got a big enough bowl of noodles so that after dishing up almost 7 servings total, we still have enough left for lunch tomorrow. Thanks so much for posting this!
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6 users found this review helpful

Bruschetta I

Reviewed: Jun. 13, 2011
Delicious recipe!! I had extra of the tomato/onion/basil mixture, and the next day tossed it into some lemon couscous and spooned a bit as garnish over mahi mahi. TO DIE FOR.
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6 users found this review helpful

Grilled Portobello Mushrooms

Reviewed: Jun. 8, 2011
Oh, wow! To quote my husband, "These are fantastic." Marinating for an hour or so really gets the flavor going on these. I mixed the ingredients as directed, but since I wasn't going to be grilling I sliced the caps to marinate, then sauteed them in a searing hot pan. To die for, and I can't wait to try this on the grill!
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5 users found this review helpful

Pumpkin Hummus

Reviewed: Jun. 8, 2011
Oh, man how I love hummus, and I've never been able to get it just exactly right when making it at home. That changed with this recipe! I gave this 5 stars with the admission that I didn't care much for the pumpkin pie spices and will not use them next time I make this. I divided the ingredients into 2 batches because it wouldn't all fit in my blender, but forgot the spices with the first. It tasted divine! Next go-round I remembered the spice, but was disappointed in the result. I didn't bother adding spice to the other half, so the flavor was diluted by the time I combined the mixtures. To further cover it up, I added a couple dashes of cayenne and paprika. OMG this was spectacular! The pumpkin flavor is VERY subtle, but adds a creamy texture and richness that definitely makes it a worthwhile addition. (Healthy, too!). Definitely remember to add salt to taste at the end to help bring out the flavors. You can't believe how much this small addition helps things along! After reading other reviews, I held off on the full 5oz of lemon juice and added it gradually to taste instead. With the omission of the spices, this is now my go-to for hummus. I made this as a dip with pita triangles for a farewell potluck at work, and my biggest challenge will be to stay out of it long enough for my coworkers to get any!
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12 users found this review helpful

Slow Cooker Homemade Beans

Reviewed: Jun. 8, 2011
This would have been 5 stars if I could have gotten the beans to cool. I see so many people having this issue and citing the tomatoes and/or salt as the culprit(s) that stop the beans from softening that I wonder why the directions don't call for cooking the beans first or adding the ketchup/salt last. I soaked my beans for 12 hours and they cooked for a whopping 24 hours in the crock pot, 4 of which were on high heat. The beans did not soften properly. The sauce tasted awesome, however, and my house smelled like heaven all the time they were cooking, so I suppose that was the silver lining! I will definitely make this recipe again, but the beans will get boiled in advance.
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9 users found this review helpful

Chocolate Cornstarch Pudding

Reviewed: Jun. 4, 2011
This was unbelievably good and so simple. I substituted chocolate soy milk because I'm off dairy and I did make sure to let it boil for a few minutes so it was nice and thick on the back of the spoon. The taste was amazing. My husband couldn't stop raving and had trouble believing I'd used "fake" milk.
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5 users found this review helpful

Spaghetti with Garlic and Basil

Reviewed: Jun. 4, 2011
This was heaven and became a 5-star dish with the addition of fresh chopped roma tomatoes. I did saute the garlic in a small amount of olive oil to mellow the flavor, and then tossed the basil in for about 15-30 seconds, just until it wilted and released its unbelievably wonderful aroma. The entire family enjoyed this, even my uber-picky 7-year-old daughter. I served the pasta on a plate as a "bed" for chicken breast seared in garlic lemon butter, and my husband said it looked like something they would make on Food Network. LOL!
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6 users found this review helpful

Vanilla Ice Cream

Reviewed: Jun. 2, 2011
This is my go-to recipe for our handheld ice cream maker. When I had to give up dairy and missed having ice cream, I swapped the cream and half-and-half for chocolate soy milk and coconut or vanilla almond milk (decrease the sugar by 1/4 to 1/2 and omit vanilla). I definitely do NOT feel deprived eating this!
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10 users found this review helpful

Adobo Chicken with Ginger

Reviewed: Jun. 1, 2011
I've been making adobo since my husband got the recipe from his Filipino grandmother. He loved this dish growing up, and I've tried a few variations. His grandmother boiled the ingredients in water to cover, so that there would be plenty of that delicious juice to soak into the bowl of rice, and that's how the family likes it. For this version, I did add some water and used an equal ratio of soy to vinegar. The fresh ginger was something I'd never used before, and it added a subtle, delicious layer to that sauce. Will definitely make this again.
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8 users found this review helpful

Pumpkin French Toast

Reviewed: Oct. 21, 2010
Really yummy on a crisp fall morning! I personally swapped out some of the straight cinnamon for pumpkin pie spice, then added a bit of white sugar to the egg mixture because I always do for my french toast. The pumpkin flavor is subtle and my daughter even asked, "Where did the pumpkin go?" but it is delicious. I only got six pieces out of my mixture, though my bread pieces were not large and I didn't dip them very long. A big hit nevertheless!
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9 users found this review helpful

Spaghetti Carbonara II

Reviewed: Oct. 17, 2010
Okay...yum! I made a carbonara recipe maybe twenty years ago and just hated it, but this one caught my eye and I decided to try again. So good! I don't cook with wine so I used a splash of apple cider to help get the yummy bits off the bottom of the pan, then I took the advice of some reviewers and beat the eggs and cheese together up front. I also added cream as recommended. The sauce was delicious, and I am saving a bowl of this for tomorrow betting it will be even better!
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4 users found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 14, 2010
Just made these and they were delish with a couple of the changes suggested. I used pumpkin pie spice and used about 2/3 of the amount of cinnamon called for and the pumpkin flavor didn't get masked by the spices. I spread the cookies on the sheet by hand a little and they weren't too "lumpy bumpy homemade," but a bit more so than I'd have liked. Also, I couldn't decide whether to use the chocolate chips or to substitute raisins instead, so I did 1/2 and 1/2 and I have to say the raisins really stand up plump and proud in this recipe. Next time I'll make them "flatter" and will use only raisins.
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5 users found this review helpful

Tuna Patties

Reviewed: Oct. 6, 2010
My husband, who loves tuna casserole and just canned tuna, called these "not too bad," but only ate 2 and didn't touch the leftovers. My kid wouldn't even try it, even when we called them Sponge Bob "Crabby Patties." I did find that adding a handful of shredded Jack and a 1/4 cup of sour cream to the sauce fixed the bland issue folks were complaining about. The sauce was delicious that way! Overall I found these tasted too strongly of the stuffing, even though I used 2 cans like other reviewers suggested. The taste wasn't any better the next day. However, they were tasty enough that I will try these again, and next time I will push it to 3 cans of tuna, and then doctor up the patties with some fresh sauteed garlic, onion, and mushrooms, plus a handful of grated cheddar/Jack and maybe some Parmesan cheese.
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4 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Sep. 6, 2010
After reading the reviews I added more flour and some vanilla. I still had to chill the dough for 1/2 hour before rolling into balls. As usual I did the fork dipped in sugar thing to make criss crosses. I also did 1/2 crunchy pb and 1/2 creamy (we don't like too much "crunch"). The cookies were not as chewy or peanut buttery as I've had in the past, but the centers were soft with some crunch around the outside. My 6 year old enjoyed these!
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5 users found this review helpful

Displaying results 1-20 (of 27) reviews
 
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