Lisa O'Keefe Recipe Reviews (Pg. 1) - Allrecipes.com (11144020)

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Lisa O'Keefe

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Boneless Buffalo Wings

Reviewed: Feb. 10, 2013
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!
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Gluten Free Pastry

Reviewed: Sep. 28, 2012
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!
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14 users found this review helpful

Grilled Cheese Sandwich

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

Barbecue Green Beans

Reviewed: Feb. 7, 2011
Fabulous, love the sweet and salty with the green beans. The company I cooked for stopped in the middle of his sentence to compliment me on them and said several times after that how much he liked them! I'll definitely make it again!
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1 user found this review helpful

Rhubarb-Raspberry Crunch

Reviewed: Feb. 7, 2011
Great recipe!! I've made it with just rhubarb and we love it!
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3 users found this review helpful

Grilled Asparagus

Reviewed: Feb. 7, 2011
Tasted good, but way too putsy and not good enough to make again.
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1 user found this review helpful

Spicy Spaghetti Squash

Reviewed: Feb. 7, 2011
For a family who doesn't particularly like squash or ground turkey, this recipe broke the mold for us. It was a fabulous recipe. We've made it several times, and can't wait for spaghetti squash to go on sale! Made it as is, maybe adding a little extra garlic, and we love it!
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2 users found this review helpful

Irish Whiskey Flat Iron Steak

Reviewed: Feb. 7, 2011
The BEST steak/beef marinade I've ever had. My mom (who doesn't like to cook) asked for the recipe she could hardly contain herself!! I've made it a few different times, and I always add a little bit more whiskey :)
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4 users found this review helpful

Cranberry-Pear Tossed Salad

Reviewed: Feb. 7, 2011
AmAAAAAAAzing! Great combination of flavors!!
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8 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Feb. 7, 2011
We have a Gluten-egg-dairy free family, and we're avoiding soy for health reasons. This recipe covers all that, AND it tastes fabulous!! We had a quinoa pilaf along side and it was a wonderful meal. Thank you for this recipe!!
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Feb. 1, 2011
This was awesome!! We've made it several times--the last time we ran out of balsamic vinegar so we subbed Ken's Balsamic & Basil Vinaigrette and it was also fantastic! I always double the sauce, and if I have them on hand, the mushrooms. YuM!
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2 users found this review helpful

Slippery Shrimp

Reviewed: Feb. 1, 2010
AMAZING!! I used a bag of already cooked, tail-off shrimp and just tossed it in the corn starch, skipping a step. We both loved it, and wish it had made twice as much!
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4 users found this review helpful

 
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