Lisa in Phoenix Recipe Reviews (Pg. 1) - Allrecipes.com (10331779)

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Lisa in Phoenix

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Buffalo Cauliflower

Reviewed: Feb. 24, 2015
I think I found a way to stick to my diet. Seems like I always fall off the wagon when I get a "wing" craving. I made these as instructed (only instead of brushing on the hot sauce, I gently tossed them around in a bowl as another reviewer suggested). It did not bother me that they were not crispy, however when I made the leftovers the next day (15 min at 450 to reheat) the smaller pieces were quite crispy and I really liked that. Maybe I will try broiling before adding the wing sauce. Another thought, when you make baked wings, part of the secret is after you bread them, you put them in the fridge for 2 - 3 hours before baking them. If I have the fridge space, maybe I'll try that and I'll update my comments if that happens to change anything. I will certainly make these again, probably 2 - 3 times a month in order to stay away from the deep fried chicken wings.
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Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Feb. 22, 2015
Wow, wow, wow! I made this with two super-thick pork chops and was worried about cooking them thoroughly, so after coating with the flour mixture and browning them for 3 min on each side, I added a can of chicken broth, covered and let simmer for 40 min. I then added 2/3 cup of balsamic vinegar (since I had doubled the chicken broth, I doubled the vinegar), let simmer for 10 min so the balsamic could soak in, then followed the rest of the recipe (doubling zest and capers). It was so good and had an elegant flair. I made mashed potatoes and baked asparagus on the side and drizzled the sauce over everything. Last week, I made the smothered pork chops (also from allrecipes) which I gave 5 stars and my husband said that was 5 star comfort food and this was 5 star fancy food. I will be making this the next time we have company and expect to get rave reviews.
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Smothered Pork Chops

Reviewed: Feb. 14, 2015
I had never had smothered pork chops before but the pic made it look so good that I thought I would try them. I was a little worried after reading some of the negative reviews (but why would you add rosemary and Worcestershire anyway?). I misread the "browning sauce" as bullion sauce and used "better than bullion beef base" instead. Maybe a happy accident because OMG, they turned out awesome! I had super-thick chops so I let them simmer over low heat for an hour and they just fell apart. I served with smashed potatoes and from the first bite, my husband just raved and was very disappointed that we did not have more than one round of leftovers. I will make these again but will double the recipe. I'm too afraid to use browning sauce now since these turned out so well.
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Feb. 13, 2015
I made this exactly as the recipe and it was excellent! I was skeptical of soy sauce and balsamic vinegar (I love both, just wasn't sure about them together) and was very pleasantly surprised. Really good!
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5 users found this review helpful

Apple Flavored Pot Roast

Reviewed: Feb. 13, 2015
I loved this (and so did my husband, who doesn't normally like sweet or apple flavored meals). I browned the roast in a skillet and poked about 10 garlic slivers into it then transferred to my crockpot. I added the rest of the ingredients and slow-cooked for about 6 hours. I can't wait to make it again... the leftovers went much too quickly.
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Roasted Chickpeas

Reviewed: Feb. 13, 2015
After several attempts at this recipe, I think I found the perfect combination. 450 was way too hot and after 15 min in the oven, the chickpeas were burnt (plus I don't think you are supposed to use olive oil at such a high temp). They turned out the best when I put them in the oven at 350 for 30 min (no oil/cooking spray), then took them out, did a light spray and added the seasonings and stirred them around and continued baking and stirring, about every 5 min for another 15 - 20 min. I will keep experimenting with different seasonings just to keep it interesting.
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Grandma's Chicken Chardon

Reviewed: Feb. 13, 2015
I made this according to the recipe and it was good (used Panko breadcrumbs). However, when fixing the left-overs the next day, I made some changes. The bottom of the chicken was VERY soggy, so I flipped them over and baked at 375 for 15 min. then turned the broiler on for 2-3 min. They did crisp up, so I added straight parmesan cheese (the real stuff, not the canister) and put it back in the oven for another minute to melt. I sautéed the mushrooms in white wine (and just a smidgen of butter). I think the left-overs were much better than the first night. Not sure I would make this again, but it was pretty easy to throw together so I might, but will probably do the mushrooms separately since the soggy bottom was pretty gross.
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The REAL Long Island Iced Tea

Reviewed: Dec. 1, 2014
I did not know that tequila was in a "real" Long Island. I made a couple of these for me & my husband while we prepped for thanksgiving dinner. If we were to have had more than one, we would not have finished. It was really tasty!
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Juicy Thanksgiving Turkey

Reviewed: Dec. 1, 2014
I have been brining my turkey for the last 8 years but it is such a hassle that on a whim on Tuesday, I decided to look for a new recipe. I lucked out, in that I had all of the ingredients for this one, including the champagne, so decided to go ahead and give it a try. The changes I made - mixed all the dry ingredients into a 1/2 cup of softened butter & rubbed all over, inside & out, then stuffed the bird with an onion & apples. Normally I cook the morning of thanksgiving but I always run behind because it ends taking an extra hour or 90 minutes to get the temp up to 180 so I also changed things up by cooking the bird on Wednesday. The house smelled so good on Wednesday that I was a little bummed that I had not waited. Even though I cooked on Wednesday, then refrigerated over night and reheated on Thursday, the bird was not at all dried out. I wish that the instructions for making gravy with the drippings would have been included. After searching the internet, I found a really good one (http://www.thekitchn.com/how-to-make-quick-turkey-gravy-thanksgiving-cooking-lessons-from-the-kitchn-161016). I thought the dippings made excellent gravy. When I brine, the drippings are way too salty. One other comment, my brine included 2 cups of bourbon and I loved the flavor it gave the turkey and was really hoping to find a recipe that used bourbon but no such luck when I searched by ingredients. I will use this recipe again next year unless I find one that has bourbon.
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Baked Kale Chips

Reviewed: Feb. 1, 2014
I used salt and vinegar powdered seasoning the I bought at Buffalo Wild Wings. I baked at 350 for 7 minutes, and as others recommended, I kept a very close eye starting at 5 minutes. They were really good, we ate them all the minute they came out of the oven. But, here's my issue with them... My husband and I both burped kale for the rest of the night. We said it was going to be a long while before we make them again. But they were good going down so still giving them 4 stars.
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Spicy Korean Red Pepper Cucumbers

Reviewed: Feb. 1, 2014
I read the other reviews and kind of did a mix of other's suggestions. I also couldn't find the Korean hot sauce, so I used Sriracha and added a tablespoon of honey to it. I used 2 cucumbers and did salt them for 10 - 15 minutes before rinsing. After I mixed everything together, I thought it should be sweeter, so I added 2 teaspoons of sugar. I let it chill while I made Korean Bulgogi as the main dish. I will make this again.
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Authentic Korean Bulgogi

Reviewed: Feb. 1, 2014
I never had this before, but it sounded really good so decided to give it a try. Glad I did! I had no issue finding the pear juice, it was in the juice isle - Kearns Pear Nectar, it comes in a can. I froze the sirloin for a couple hours to make it easy to slice in thin strips. I marinated it overnight which made the meat really flavorsome. I sautéd the onions and mushrooms, then added the meat after grilling and mixed it together. As another reviewer suggested, I saved the marinade and brought it to a boil in a sauce pan then added rice noodles to serve on the side. I also made the Spicy Korean Red Pepper Cucumbers (also on allrecipes) and the whole meal was just delicious!!
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Fluffy French Toast

Reviewed: Oct. 4, 2013
I've made this French Toast about a dozen times now and it never disappoints. The last few times I sliced up Como bread (on the thicker side) and it worked really well. It is the perfect recipe.
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Princess Cookies

Reviewed: Oct. 4, 2013
Really nice and light with mild lemon flavor. I made the confectioner sugar and lemon icing, but I liked them better without it. I really liked this cookie!
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Chipotle Crusted Pork Tenderloin

Reviewed: May 20, 2012
This was pretty good but should warn that even though I LOVE spicy, it was a little too spicy so next time I'll back off the chipotle chili by 1 tablespoon. I felt it needed a little something more so next time I will try using pineapple juice as others have suggested.
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Brandy Flamed Peppercorn Steak

Reviewed: Dec. 31, 2011
Sooooo good! I doubled the sauce part of the recipe so I'd have extra sauce to go on asparagus. I'm trying to cut carbs so didn't do potatoes but it would have been perfect with potatoes. Worthy of the 5 stars!
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Dec. 20, 2011
I've made this several times and also shared with friends and family that had a large group to feed. It really is tasty. I doubled the packet of Italian dressing, just to be sure it had a lot of flavor. Turned out pefect and the left-overs were really good for a couple of days.
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Garlic Prime Rib

Reviewed: Dec. 20, 2011
So simple yet so good! I was nervous about trying it (prime rib is not cheap, especially an 8 lb. one) but I followed the recipe exactly, and everyone raved about it.
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Pork Tenderloin Diane

Reviewed: Apr. 3, 2011
I love, love, love steak Diane so I've had this in my recipe box for a while just waiting to try it. I didn't like it as much as the steak and will add a dash of cream to the sauce the next time. I tripled the sauce and that wasn't even enough. I thought it was a smidge too much lemon flavor so will knock that back a bit too next time. I deglazes the pan with Marsala wine and think that added good flavor.
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Garlic Asparagus with Lime

Reviewed: Apr. 3, 2011
Another quick and easy way to prepare asparagus. I used fresh minced garlic and cut the asparagus into 2" pieces. Cooked for 8 minutes but that might have been a little too long.
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10 users found this review helpful

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