Lisa Sp Recipe Reviews (Pg. 1) - Allrecipes.com (10317544)

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Lisa Sp

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Italian Sausage Soup

Reviewed: Jan. 18, 2012
This has become a favorite in our house. I too use low sodium broth and have added a small pasta to the soup on occasion. We have also made this with chicken sausage and substituted the beef both with chicken broth. So fun to experiment with the different flavors. Adele's has so many wonderful kinds to choose from.
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3 users found this review helpful

Turkey Bean Chili

Reviewed: Oct. 20, 2011
This recipe was excellent and made just a couple of changes. We eat mostly organic and Muir Glen is my favorite line of organic canned tomato products! I substituted a red pepper for the green pepper and added 4 cloves of garlic (pressed) to the turkey, pepper and onion while cooking. I substituted 2 cans of Muir Glen Fire Roasted Diced tomatoes (w / jalapenos)in place of 2 cans of the stewed tomatoes. This gave it just the right amount of kick and the roasted tomatoes gave it so much flavor. I didn't have a can of black beans, so I used an extra can of pinto beans. I simmered for one hour vs. just 20 minutes. Garnished each bowl with Light Sour Cream and shredded Tillamook Reduced Fat Cheddar. My husband went back for thirds and even my picky daughter ate two servings! This recipe is a keeper!
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Beef Barley Stew

Reviewed: Oct. 22, 2010
This recipe is unbelievably flavorful and tasty. I made just a couple modifications. 1. I used about 1.85 lbs of beef. 2. Used 4 cloves of garlic vs. 2. 3. Dredged the beef in flour and browned before adding the veggies. This eliminated the need to add the flour / water mixture later. It thickened perfectly without the need of adding more fluid. Was a nice soupy consistency. My hubby said it's a keeper!
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5 users found this review helpful

White Bean 'n' Ham Soup

Reviewed: Dec. 28, 2009
A great basic recipe! I read that some reviewers added celery. If you want less veggies in you traditional Bean n' Ham soup, substitute the salt with Celery Salt. I put 2 large cloves of garlic through the garlic press and added that to the carrots and onion when I sauteed them. Other changes: Chicken broth instead of water and 3 cans vs. 2 of the beans (1 1/2 mashed, 1 1/2 whole). Because I had the ham bone left over from Christmas Eve dinner, I added that to the soup and simmered for about 45 minutes for extra flavor.
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Chicken and Dumplings III

Reviewed: Sep. 21, 2008
Great recipe. I made the following modifications to make it a bit healthier without sacrifing any flavor. I tend to use a lot of organic ingredients so you will see those call outs in my reviews. 1. Sauteed in the pot: 1/2 cup of organic sweet walla walla onion & celery (4 stalks) both finely chopped, 1/4 cup chopped celery leaves (from the stalks), and two fresh garlic cloves (thru a garlic press) - in 1 Tbsp of Non-Hydrogenated Earth Balance Buttery Spread (comes in tub). 2. Placed 4 Free Range / Organic boneless skinless chicken breasts on top of sauteed mixture in pot and poured in about 20oz of Free Range organic Chicken Broth (Pacific Natural Foods brand). 3. Covered pot and boiled on Med/Hi for 15 minutes. Removed chicken to a plate to cool. 4. Stirred into broth (1) can Healthy Request Cream of Celery Soup, and (2) cans of Healthy Request Cream of Chicken Soup. 5. Pulled apart chicken breasts into bite sized pieces and placed back into pot. 6. Added a half bag of organic peas & carrots. 7. Added All natural Sea Salt and Organic Veggie Pepper & Parsley. For the dumplings I used 3/4 of the Pillsbury Grand Buttermilk Biscuit (refrigerated) dough. (Generally I would use Gluten Free boxed biscuit mix, but didn't have any on hand). Cut them into bite size pieces and rolled into balls. Added those into the pot and cooked on medium for about 10 minutes, then reduced heat to Med/Low and simmered for about 15 minutes. Baked the unused biscuits in the oven for breakfast san
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Slow-Cooked Chili

Reviewed: Sep. 1, 2008
This is recipe is great. I made a few of the following modifications and everyone went back for seconds (some even thirds!). I followed the recipe pretty much as is with a few additions and some substitutions. Added: 1). 1 can of black beans, 2). 1 TBSP of Cumin, 3). 1/2 - 1 Tsp of fresh ground Chipotle Chili Seasoning (comes in a bottle with a grinder), 4). 1 can of Mild Diced Green Chilies, 5). 2 crushed cloves of fresh Garlic (through a press), 6). 1/2 can of Tomato Paste to thicken in the last hr. Substitutions: 1). Replaced regular Diced Tomoatoes with Fire Roasted Diced Tomatoes for flavor (brand - Muir Glen Organic), 2). Replaced regular salt with Garlic Salt, 3). "No Salt added" Tomato Sauce by Muir Glen Organic. (I watch the salt in recipes quite a bit as I have family members with high blood pressure). Omitted: 1). Green bell pepper. Topped each bowl off with some grated Smoked Cheddar Cheese, Lt. Sour Cream, Diced Black Olives. Everyone commented that the Fire Roasted Diced Tomatoes and the Smoked Cheddar on top gave it such great flavor. It had a slight kick. Just enough to be an authentic chili dish. My hubby forgot shredded cheddar at the store and all I had in the frig was a block of Tillamook Smoked Cheddar.
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Moist Turkey Burgers

Reviewed: Feb. 11, 2008
I love this recipe! I made just a couple of changes: Omitted the breadcrumbs. Substituted McCormicks "Grinders" Smoked Sea Salt in place of the poultry seasoning to give a smokey flavor. Didn't need to chill for 20 minutes - just pre-greased the pan with Smart Balance oil, and cooked the patties right away. It was a hit!
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Ham and Bean Soup

Reviewed: Dec. 27, 2007
This soup was amazing and was just perfect for using the leftover smoked ham from Christmas. I made just a couple of tweaks to the recipe. I mashed two out of the four cans of the Northern Beans and stirred it in with the Chicken broth for a thicker, heartier soup base, and increased the garlic, adding two cloves through a garlic press. Served it with a rustic loaf of whole grain bread (thick sliced and toasted!)My family loved it!
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Sausage Casserole

Reviewed: Apr. 8, 2007
I just made this dish for Easter Brunch and everyone raved! It is a definate keeper. I did incorporate a couple of the tips from other reviewers with regards to cooking the hash browns first, as well as adding 8 large eggs vs. 6 jumbo. Here are a couple of other tips: 1. I used the Simply Potatoes Hash Browns that were not frozen, but shredded fresh. There was no need to drain and press. 2. I seasoned them with Johnny's Season Salt when cooking them before hand. 3. To cut down on the grease and making it a bit more healthy - I use "Jones All Natural Sausage & Rice Breakfast Links". It has 50% less fat and 40% fewer calories. 4. Tillamook Queso Blend (Monteray Jack & Cheddar) was perfect in the casserole.
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7 users found this review helpful

 
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