Lisa Michelle Recipe Reviews (Pg. 1) - Allrecipes.com (10854507)

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Lisa Michelle

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Aunt Jewel's Chicken Dressing Casserole

Reviewed: May 6, 2007
READ THIS BEFORE MAKING IT.... I took advice from other reviews and mine turned out really good. I sauteed the chicken in a little butter and added diced onions and two cloves of garlic to the chicken while cooking to it. I also added some onion powder, salt and pepper. I used the amount of soup called for, but doubled the amount of stuffing and it paid off big time. Be sure to bake it uncovered so the stuffing isn't soggy. This was really good and I'll definitely make it again. My kids loved it too.
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492 users found this review helpful

Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles

Reviewed: Nov. 5, 2007
Really, really good and really, really easy. I made the meatballs from scratch. I used about 1.5 pounds of ground beef, 3/4 of a diced onion, 2 eggs, 1/2 cup bread crumbs, @ 3 teaspoons of diced garlic, 1 teaspoon italian seasoning, salt, pepper, a little onion powder and a little seasoning salt. I baked them for 25 mins on a broiler pan so the fat would drip off. Once I added the meatballs to the sauce (I originally made a half batch of sauce since I only made 1.5 lbs of meat) I decided I wanted more sauce so added another can of cream of celery and then added 2 beef bullion cubes and about half a packet of dry onion soup mix since I didn't have any more canned onion soup. I also added one soup can full of water. I cooked the whole pot on high for about 3.5 hours on high and it was really delicious. The only thing we felt it needed was more salt. We'll most definitely have this again.
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193 users found this review helpful

Cabbage Beef Soup

Reviewed: May 19, 2007
Wondeful and healthy. I used pinto instead of kidney beans as I've read pintos have more nutritional value. I used diced tomatoes instead of tomato sauce and added two teaspoons of diced garlic. I cut the cumin to avoid the "chili" comments a few had shared. I also used chicken broth instead of water. I served this over brown rice, again because it's a whole grain, and it was so yummy. Great recipe that you can throw together in a few minutes and allow to cook all day. I did 8 hours on low and then it was on warm for about 2 hours. It was perfect.
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187 users found this review helpful

Single Crust Peach Pie

Reviewed: Sep. 23, 2007
I'm no pie expert, but with all the input on this one, I couldn't miss. I actually used frozen peaches that I thawed and drained. I tossed the peaches with flour as others suggested, and added a little brown sugar to the peaches too. They just weren't very sweet. Then I doubled the crumble recipe as other suggested and added both cinamon and nutmeg. I had plenty of crumble left to completely cover the pie. I cooked it 450 for 10 mins then 350 for 40 mins and it was perfect. I used the middle rack in my oven and wrapped the edges of the crust with foil until about ten mins before it was done. Oh yeah, this recipe is a keeper especially since I found a way to use frozen peaches. thanks for the recipe.
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53 users found this review helpful

Homemade Chocolate Sandwich Cookies

Reviewed: Dec. 28, 2008
I didn't quite love these. I think they were just way too sweet and I tend to like things sweet. If you do make them, I filled a large plastic bag with the frosting and then turned over half of them and lined them up. I then piped in a large glob of frosting on each and then used the remaining cookies to top them. I'm sure it saved a ton of time to do it this way and piping the icing was way faster than if I would have tried to scoop it in.
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42 users found this review helpful

Berry Shortbread Dreams

Reviewed: Dec. 29, 2007
These were really good. I used strawberry jam in place of the berry because my kids love strawberries. Note: when filling the holes with jam, we used a plastic bag that we cut the corner like a pastry bag. So much easier than trying to spoon the jam into such small holes.
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34 users found this review helpful

Phyllo Chicken Packets

Reviewed: May 21, 2007
So yummy! I made one minor change when I prepared this. I diced the chicken before rolling the packets so we were able to eat them with forks. We've decided that when we make these again, which we definitely will, that we might cook them on a broiler pan as they end up cooking in too much oil/butter for our taste. They were really good though and definitely something I'll make again. This dish is impressive enough to cook for guests. One tip....to make spreading the butter faster, I used a rubber scraper/spatula to spread the butter instead of a basting brush. It was faster so the phyllo sheets didn't have time to dry out while I made the packets.
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32 users found this review helpful

Apple-Cinnamon Baked French Toast

Reviewed: Jan. 7, 2007
Made this for Christmas morning brunch and had a fight over who got the leftovers. It was that good! My father said it reminded him of the bread pudding his mother made when he was a child. I followed the recipe to a T and it came out perfect. Great Recipe!
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31 users found this review helpful

Waldorf Salad I

Reviewed: Dec. 9, 2007
This was really good. I used granny smiths. I didn't have walnuts so I used chopped candied pecans. I also added a couple of small scoops of sour cream. I will definitely make this again.
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29 users found this review helpful

Philly Cheesesteak Sandwich with Garlic Mayo

Reviewed: Mar. 2, 2008
I can't even begin to describe how good these were. I've wanted to try making Philly cheesesteak sandwiches for literally years and finally was brave enough to try them tonight. I used provolone instead of mozarella because I bought provolone thinking that was what I was supposed to have. I also used a red pepper in place of a green pepper because I prefer the sweeter taste. My changes didn't make this recipe though, the recipe itself made the recipe. Soooooo delicious. I will definitely make this again. Served with the baked french fries from this web site.
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24 users found this review helpful

Awesome Bow Tie Pasta

Reviewed: May 20, 2007
I thought this was delicious. As suggested by others, I used white balsamic vinegar to avoid turning the pasta brown. I used grape/cherry tomatoes sliced in half and mediterranean flavored feta cheese. I made it to serve tomorrow so mixed up extra dressing in case it needs it. It was delicious today, so can't imagine that it will be even better tomorrow. Yummy!
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23 users found this review helpful

WV's Finest Boneless Ribs

Reviewed: May 11, 2007
I hate to rate anything this low, but I cooked these per the instructions and they turned out dry. We did like the sauce though.
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17 users found this review helpful

Asparagus, Feta and Couscous Salad

Reviewed: Apr. 16, 2008
This is really good. I had to modify it a little because of what I had on hand, but I'm certain it would have been just as good either way. I substituted artichoke hearts for the asparagus because I didn't have any on hand and then I used flavored feta for the cheese. I might next time use white balsamic vinegar just to keep the natural color of couscous. Great recipe.
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16 users found this review helpful

All-Day Meatballs

Reviewed: Oct. 11, 2007
5 stars with these changes: Added extra 1/2 - 3/4 cup of ketchup with about two tablespoons of brown sugar about an hour before it was done as the vinegar made the sauce too bitter. The extra ketchup and brown sugar balanced it out nicely. I also cooked on high for 5 hours and they were perfect.
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15 users found this review helpful

Apricot Barbecued Chicken

Reviewed: Apr. 21, 2008
Definitely a keeper. This was so easy and so tasty. My daughters gave it 5 stars each too. I did follow the advice of others and double the sauce and also added a bit more apricot jam than it called for because I was looking for more of a fruity taste. Delicious. We'll be making this one again and again. Served with steamed rice and a side of broccoli.
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13 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Apr. 25, 2008
How can I not give this one 5 stars. The bread is heavenly. I added 1 tsp of vanilla as others have suggested, and cut the recipe in half and made one large loaf. I also sprinkled some chopped walnuts on top and sprinkled it with a little sugar before baking. It turned out wonderful. What a great recipe. Thanks for the post.
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10 users found this review helpful

Hawaiian-Style Meatballs

Reviewed: Apr. 24, 2008
These were just okay for us. There wasn't enough sauce to really even coat them so I doubled the recipe, but we still didn't love them. With so many great meatball recipes, this isn't one that I'm likely to repeat. Sorry!
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10 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: May 6, 2007
I cut some of the butter and sugar in this and used milk instead of heavy cream and it was still so delicious. I used about half of the butter in the when I mixed the potatoes and added a little more milk (not heavy cream) so they wouldn't be dry. I also only put in 1/2 the sugar it called for and added a little splenda. For the topping, I cut the butter by 1 tablespoon and the topping came out perfect. I've always loved my mom's sweet potatoes with marshmellows for thanksgiving, but I think I like this one even more. P.S. the kids loved it too
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8 users found this review helpful

Chinese Cold Pasta Salad

Reviewed: Feb. 7, 2009
I really felt like this one lacked flavor. I also think it needed some sort of oil or something and I tend to like things with very little fat. This one just didn't do it for me. Sorry. =(
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7 users found this review helpful
Photo by Lisa Michelle

Pot Stickers Traditional

Reviewed: Feb. 25, 2008
5 stars and then some. These were so good. I followed the recipe as written except I used ground chicken instead of ground pork. I also added one raw egg to the meat mixture before putting them together and it helped (thank you to the other reviewers for suggesting it). I cooked them on the stove top in two batches. I found that the 3/4 cup of water you add when cooking them is way too much so I cut it in half with the second batch and got much better results.
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7 users found this review helpful

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