Lisa Recipe Reviews (Pg. 1) - Allrecipes.com (10503215)

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Chocolate Eclair Cake

Reviewed: Jan. 13, 2011
This is one of the easiest, best desserts ever. I have been making this for years with success every time. It's really hard to screw up something so easy! Try to make it the day before you want to serve it, if possible. The graham crackers soften overnight, making it more like a cake. And my preference is regular graham crackers rather than chocolate. I also use 4 tablespoons of butter in the topping which makes it really creamy, not hard, as some reviews state. You should get a thin crisp layer on the top of the icing, like glaze, and it should be creamy underneath. Please don't ever use canned frosting on this. I have seen that on many versions of this recipe (and a review of this one), but that is such a disservice to this yummy cake. The icing is quick and easy enough to make, and it tastes so much better than canned. I usually make 1.5 times what the recipe calls for!
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12 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Nov. 24, 2010
These are SO yummy. Try dipping them in melted white chocolate...heaven! I have never made them and not been asked for the recipe. I can't imagine that the recipe could get any better, but I will try subbing the water for OJ next time and see what happens. Thank you, Amy!
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4 users found this review helpful

Pretty Chicken Marinade

Reviewed: Jan. 18, 2010
This was really, really good! All 5 of my kids loved it, and that is very rare. The soy sauce gave the chicken a really nice color, so it looked great too. This will definitely become a standby marinade recipe - ingredients are always on hand and the marinating time is relatively short.
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1 user found this review helpful

Pasta Fagioli Soup II

Reviewed: Jan. 12, 2010
Delicious! The hubs and all 5 kids loved this soup. They even ate the spinach! I used Italian sausage instead of bacon, but would definitely make it with bacon if I had it. It would be good either way. It would even be good if you made it vegetarian and didn't put any meat in it at all. The only thing I would change is not to add the salt. But that is just a personal preference. The canned chicken broth would have made the soup salty enough for me (and I used low sodium), but my kids liked it just the way it was. Next time I will leave the extra salt out and let them add their own. The recipe also made A LOT of soup! I almost cut it in half because it looked like it would make a lot, but decided to go ahead with the full recipe. Now I have leftovers for lunch tomorrow and then some!! Thanks for an easy, quick, yummy meal!
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2 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Dec. 14, 2009
I have always done my roasts this way, but with one small change. I add the potatoes and carrots 4-5 hours into the cooking time so they don't turn into mush. If I'm not going to be home while it cooks, we'll have it with mashed potatoes or rice and steamed veggies. YUM!
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3 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jul. 4, 2009
This is the only sauce I make anymore. It is sweet, but not too sweet, and has just enough kick from the spices. It makes a lot of sauce, but do not be tempted to cut the recipe in half. The longer it sits in the fridge after cooking, the better it gets! I use this sauce for everything, but my favorite is on baby back ribs cooked slowly in the oven with Tennessee Rubdown from this site, then on the grill with this sauce. That rub and this sauce together...mmmm...perfection!
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1 user found this review helpful

Cake Balls

Reviewed: Feb. 16, 2009
These are awesome! You do need to chill the cake/frosting mixture before rolling it into balls. And freeze the balls before dipping - MUCH easier! You can decorate them any way you like afterwards - as Easter eggs, Christmas ornaments (or even trees if you make them into cones instead of balls!), happy faces, whatever. I love the versatility and simplicity of this recipe.
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1 user found this review helpful

Prosciutto Fave Minestrone alla Riso

Reviewed: Jan. 2, 2009
This soup is FABULOUS! All 5 of my kids liked it, and that is nothing short of a miracle. There are so few things outside of mac & cheese, chicken nuggets, and pizza that please them all, but this soup did. This one will be a regular in our household. Thanks!!
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1 user found this review helpful

Clone of a Cinnabon

Reviewed: May 9, 2008
This recipe doesn't really need another testimony to its fabulousness. Instead, I will offer another baking method. I use Rapid Rise yeast when I bake these. One packet of yeast combines with the dry ingredients in the mixing bowl. Then add the wet ingredients (I combine the milk and margarine) heated to 130*. Then add the eggs. Fortunately, I have a Kitchen Aid, so I let it take the dough to town with the dough hook for 5-8 minutes. You could also knead by hand. Let it rest for 10 minutes, then roll out and fill. Roll up, slice (dental floss can't be beat for this), and place in greased pan for the final rise. I usually do this part overnight. Just cover those babies up and let them sit out on the counter and get fat and happy. In the morning, bake as directed and watch your family bow down in the presence of your excellence!
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7 users found this review helpful

Chocolate Chocolate Chip Cookies II

Reviewed: May 5, 2008
These were really, really good! I used Butter-Flavor Crisco (adding 6 tbsp. of milk) instead of butter. The recipe is very similar to the chocolate chip recipe found on the inside label of the Crisco sticks. It is my absolute favorite cookie recipe, so I had to give these a try to satisfy the chocoholic in me. I creamed the shortening and sugars, then added the eggs and vanilla, then added the blended dry ingredients, and finally the chocolate chips. They were yummy! The only changes I might make the next time I make these (and there will definitely be a next time!) is to add a little more sugar and a little less baking soda. These are both personal preferences - it's not like these aren't sweet! My sweet tooth is an over-achiever, it's not your normal sweet tooth. The cookies I normally make have another 3/4 cup of sugar in them, so that is what I am used to, and I would like these cookies to be a little sweeter. I didn't even consider that adjustment until the day after I made them when I noticed they weren't as sweet as my regular recipe. Straight out of the oven these were AWESOME! So, next time I will try 1/8 cup more of both the brown and white sugars and decrease the baking soda a tad because I like my cookies a little more dense. Again, these are both personal preferences, and I think this recipe is wonderful as is. Definitely deserving of a 5 star rating!
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1 user found this review helpful

Shrimp Fried Rice II

Reviewed: Apr. 13, 2008
This was okay. Definitely something missing, as other reviews stated, but I also couldn't decide what it is. I have made fried rice before, and it never comes out as it does in restaurants, so maybe whatever is missing is an "ancient Chinese secret." I would also agree with other reviewers to scramble the eggs first. I tried making a well with the rice and cooking the eggs in the center, but it did not work so well for me. I think part of the problem was my skillet (did not use a wok, which may also be part of the problem), but the eggs still ran into the rice a little, got worse the more I stirred, and ended up either in such tiny bits they were nearly invisible, or the egg coated the rice and scrambled around it. I also cut the amount of soy sauce, as recommeded by other reviewers, but found this gave the dish little to no taste. Served it that way to my kids, but added more after their plates were made. The only other change I made was to add some carrots and peas. Overall, this recipe is good. It's not very good or great, hence the 3 stars. I will make it again since it is quick, easy, versatile, and was good in general.
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1 user found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Apr. 3, 2008
FAB-U-LOUS! These are moist and fudgy, just like I like my brownies. They are a snap to make, and since the recipe calls for cocoa powder rather than baking chocolate squares, I almost always have all the ingredients on hand. I will definitely be making these again. The only thing I would change is maayyyybe decrease the sugar. I love them just like they are, but the chocolate flavor is just a tad overpowered by the sweetness. I did do as others suggested and used 1 1/2 cups brown sugar and 1 1/2 cups white sugar. Next time I will try 1 1/4 cups of each. Thanks for the awesome recipe!
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2 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Feb. 22, 2008
I make these frequently. You can use any kind of fruit preserves or jam. You can also melt the butter/margarine and stir it in with a fork - it's a little easier than rubbing or cutting it in and comes out just the same. I bake the crust for about 7 minutes, spread on the preserves, and sprinkle on the rest of the crumb mixture, then bake for about 25 minutes more. My kids love these and they got rave reviews the last time I served them at a neighborhood meeting in my home.
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2 users found this review helpful

 
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