Lisa O'Keefe Profile - (11144020)

Lisa O'Keefe

Lisa O'Keefe
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Member Since: Jan. 2010
Cooking Level: Not Rated
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Recipe Reviews 12 reviews
Boneless Buffalo Wings
These. Were. AWESOME!! And the clencher: I made some with flour, and some with Bob's Red Mill All Purpose Gluten Free Flour, and I could NOT tell the difference!!!!! Both versions tasted as good if not better than Applebees, Friday's, BWW--amazing!! Used Sweet Baby Ray's (gluten free) and needed to double the amounts listed, also doubled the flour mix as so many reviewers said. Thank you SO much!

0 users found this review helpful
Reviewed On: Feb. 10, 2013
Gluten Free Pastry
Best GF crust--and by far the easiest one--I've ever tried! I used a home made mix of brown rice flour, tapioca starch and potato flour, for the 1c rice flour, and I used Spectrum palm oil shortening. As per other reviews I made a triple batch to make a two-crust pie but it was too much, I put a third of it in the freezer for another time. Must roll between waxed or parchment paper, and fridge or freeze it for a while to prevent tearing when putting in the pie pan. Also added cinnamon to the crust as I was making an apple pie, and when I put the top crust on I sealed it and brushed the top with melted coconut oil and sprinkled cinnamon & sugar on it. Would've loved to add nutmeg but didn't have it. Next time I will add nutmeg to the crust and a little extra vanilla. But it's a nice, flaky crust, and my husband really liked it! And I've tried several pies that he said were "fine" but he's told me 3 times tonight that it was really good :) Thanks for the recipe! Can't wait to try a pot pie or wellington!

16 users found this review helpful
Reviewed On: Sep. 28, 2012
Grilled Cheese Sandwich
Try mozzerella cheese with some fresh basil leaves or pesto on the inside. YUM!! I love that this recipe is on here, made me laugh that it was in the top 20 dinners :) How true in my book! *I also agree these need to be fried on low to get the perfect golden crispy brown. I usually put one slice in the pan, cover with cheese, and put the lid on for a few minutes to make sure the cheese melts to my liking, then top with the other slice and flip. Perfect every time!

6 users found this review helpful
Reviewed On: Oct. 2, 2011

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