LisaW Recipe Reviews (Pg. 1) - Allrecipes.com (11171789)

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LisaW

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Polish Sausage Kraut Skillet

Reviewed: Feb. 16, 2010
Wow. This was a surprise hit. I had some kielbasa in the freezer and a can of sauerkraut, so I was looking for a way to jazz it up. In order to speed up cooking, I put everything other than the sour cream and flour in the skillet from the beginning with the potatoes and carrots sliced thin. I also used dried minced onion and garlic powder. I brought it to a boil and simmered it all for about 20 minutes until the potatoes and carrots were tender and the meat thermometer read 170+. Then I added the sour cream and flour. As I noticed all that delicious creamy sauce, I quickly decided to cook some egg noodles to serve this over. Yum! My 6-year-old son proclaimed it his favorite food. What a shocker!
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18 users found this review helpful

Bread Machine Bagels

Reviewed: Feb. 5, 2010
I love these! The first time I made them, the whole process seemed involved and cumbersome for 8 bagels (I find it easier to divide the dough in half and then each of those halves in half and then once more to end up with 8 relatively equally sized baels). The second and third times I made them (in as many days!), I streamlined the process a bit. I scaled up the recipe to 4 cups of flour, 1 tablespoon of yeast, etc. I still made 8 niced sized bagels with that amount. Follow the recipe directions for forming them--much easier and effective than rolling and pinching as suggested in one review and the result is the same (or better, because a couple of my bagels came apart at the pinch in the boiling water). Just roll the sectioned dough into balls and flatten them a little and poke a finger through the center and stretch out. As soon as I finished forming them, I started water boiling in a saucepan (used much less than 3 qts). I also turned the oven on then to pre-heat, laid out towel for draining the bagels, & set up cookie sheet with corn meal. The bagels rising for 10 min was plenty. Bagels should not be fluffy! I set microwave timer for about 12 min and plunked the bagels in the boiling water one at a time, flipping with tongs after 30 seconds and pulling them out onto the draining towel after 60. The timer counting down helped me keep track. As they drained, I moved them to the cookie sheet, brushed with egg white, sprinkled on toppings and popped in oven.
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6 users found this review helpful

Creamy Potato Leek Soup II

Reviewed: Jan. 24, 2010
I found it bland and disappointing. Wish I had read beyond the first page of reviews before spending the time and ingredients to make this. Maybe I did something wrong, but then the directions are pretty vague. Trying to make it more palatable, I added some grated swiss and gruyere cheese and a spoonful of sour cream. Still so-so. Maybe the leftovers will be better tomorrow or maybe I'll have an epiphany about the right spices to liven up the flavor. This soup just didn't do it for me, especially considering all the calories and fat!
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Ed Zieba's Famous Family Pork Chops

Reviewed: Jan. 20, 2010
Very tender, as everyone else said! Loved that about them, and the fact that it was so easy. However, the color left something to be desired. Not sure I'd serve these to company. They looked pallid and not nearly as appetizing as they tasted. Maybe next time I'll dress them up somehow. Be prepared for grey-ish chops.
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S'mores Bars

Reviewed: Jan. 17, 2010
My 6 year old son loved these. I made them as directed, except I used walnuts instead of peanuts (that's all I had on hand). I agree with other reviewers who suggest that a graham cracker crumb/butter crust would be better.
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Gooey Butter Cake III

Reviewed: Jan. 17, 2010
Simply the most delicious thing I've ever made. I grew up in the Philly area, so butter cake was an occasional treat. My Kitchen Aid stand mixer made it sooo easy, too. I followed the recipe exactly, but used a butter yellow mix. I also baked it at 325 in my convection oven for 26 minutes. Wish I could give it more than 5 stars!
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Coconut Bread Pudding

Reviewed: Jan. 14, 2010
Yum, yum, yum! I didn't pay close attention to the ingredient list before diving into mixing. When I realized I only had one can of coconut milk (not condensed milk as one reviewer said--no wonder hers came out too sweet!), so I substituted a cup or so of heavy cream for the second can of coconut milk. I also didn't have coconut extract, so I used a tsp or so of vanilla extract. I also didn't have nutmeg, so I used allspice. My pet peeve on recipe review sites is when someone changes 12 things and then gives the recipe a bad rap. I'm here to say that this one is delicious and hard to mess up even when you are ingredient-challenged! I used my convection oven at 300 degrees, and it took about 35 minutes.
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5 users found this review helpful

Clone of a Cinnabon

Reviewed: Jan. 13, 2010
Delish! With over 3,000 reviews, what more can I add? Well, this space cadet accidentally added the cinnamon to the dough mix! I was running out the door to get my son to the bus stop and was rushed. I panicked for a minute, and then decided I would just leave the cinnamon out of the filling. Yum! I'm actually not usually a huge fan of the filling of cinnamon buns, finding it too intense with all that concentrated cinnamon hitting my tongue at once. It was actually very good having the cinnamon flavor dispersed in the bun itself with brown sugar and butter alone in the filling. I used dark brown sugar to up the flavor factor. Five stars even with my goof! I think I'll make it the same way next time.
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2 users found this review helpful

Amish Bread

Reviewed: Jan. 7, 2010
I love this recipe! It has become my regular white bread recipe and also serves as the base for unlimited variations since I have the basic recipe memorized. Delicious! One particular variation that I've played around with is to add a tsp of vanilla and two tablespoons of molasses. I had to add a little more flour to compensate for the additional liquid (or maybe eliminate the two extra tablespoons of water instead). At the beep in the machine's cycle, I add a couple of handfuls of raisins or craisins and another big handful of walnuts. YUM! However, the original recipe is beautiful on its own.
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Marble Squares I

Reviewed: Jan. 7, 2010
Ehh...these were good but not great. I found them much too thick in the 9x13 pan. They marbelized just fine at 3 minutes. Wish I had made regular chocolate chip cookies instead. Also, I think this recipe should have some salt in it. Maybe then the bars would match my original expectations.
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1 user found this review helpful

Hearty Split Pea Soup

Reviewed: Jan. 5, 2010
Very good soup, although I did take some liberties. I used a large hambone along with the diced ham. I doubled the amount of split peas and the other ingredients, although I only used 7 cups of water because my crock pot was ready to overflow! I figured I'd add more liquid when I removed the ham bone, but I didn't need to do that. I also threw in 3 slices of bacon and some rosemary at the beginning. Soup was good and satifying! When I reheat a bowl tomorrow, I might try a splash of sriracha and a dollop of sour cream to liven it up. Yum!
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Sloppy Joes II

Reviewed: Jan. 4, 2010
Delicious! I even short cutted fairly significantly. I browned the ground beef with some red bell pepper and dried minced onion. I drained the fat and eye-balled the addition of ketchup, mustard, brown sugar, garlic powder and s+p, adding more brown sugar than the recipe called for. I stirred until heated through (didn't simmer for 30 minutes as directed). It was a yummy and quick lunch. A keeper!
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Peanut Butter Bars I

Reviewed: Jan. 3, 2010
Yum! I made it with chunky peanut butter and only used semi-sweet chocolate chips (no PB) in the top layer. I made it in a 10x15 jelly roll pan, but would go with the recommended size pan next time since the bars came out thinner than I'd like. I chilled the bars before frosting as suggested by other reviewers.
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Crusty Potato Bread

Reviewed: Jan. 3, 2010
A definite keeper! It is a chewy, hearty bread with a great crust that will be a staple for serving with chili and stews. I just love it! I only used 1 tsp of rapid rise yeast because that amount usually makes a large loaf with most recipes in my experience . I might increase to 1.5 tsp next time just to see what happens, but I just loved the consistency the way it was, so I'm reserving judgment. Very good!
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2 users found this review helpful

 
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