LitleLisa1 Recipe Reviews (Pg. 1) - Allrecipes.com (1191212)

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Spaghetti With Peanut Butter Sauce

Reviewed: Jan. 16, 2004
A few additions added a LOT of flavor to this recipe: 1 tbsp lemon juice, 1/2 - 1 tbsp finely chopped fresh ginger, 1 tsp+ each of cayenne pepper and chili powder to replace the chili sauce, and chunky peanut butter for crunch. I also used fat-free half-and-half to replace the cream (milk works well, too) because there's enough fat in the peanut butter. The half-and-half keeps it creamy. I let the sauce sit for about an hour and it was great served with a stirfry of broccoli, carrots, and red pepper over noodles.
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74 users found this review helpful

Asian Pasta

Reviewed: Aug. 5, 2003
Pretty good, with a few changes to add flavor. I added 2 cloves of garlic, 2 tbsp of sugar, and about 1/4 cup of rice vinegar. I also doubled the amount of cayenne pepper in total, substituted scallions for cilantro. Next time I may add some ginger, too. Goes great accompanied with a hot stir fry.
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45 users found this review helpful

Okra and Tomatoes

Reviewed: Jun. 7, 2005
I made this without the bacon and it was really simple to prepare. I used fresh chopped tomatoes and red pepper flakes. It kind of reminded me of ratatouille.
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42 users found this review helpful

Figs Oozing with Goat Cheese

Reviewed: Sep. 13, 2005
Quite tasty. I don't have a piping bag, grape leaves, or a grill, so I made fig "sandwiches" by cutting the figs part-way through and spreading goat cheese inside with a knife. Then I broiled them cut-side up. I stuffed walnuts inside after they came out and before topping with honey. One caution: don't use too creamy of a goat cheese. Mine got a little greasy with a triple creme cheese.
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39 users found this review helpful

Green Chutney

Reviewed: Mar. 31, 2003
Tasty and colorful. I served it with chickpea curry (the recipe is also on allrecipes.com). I had a small problem with getting the chutney out of my blender, but other than it was no fuss.
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34 users found this review helpful

Bryan's Spicy Red Lentil Soup

Reviewed: Jan. 2, 2006
Very tasty. I recommend blending only half of the lentil mixture, because it is much more stew-like than soup-like. Also, I added chopped fresh basil to keep it fresh-tasting, served it with rice, and flavored with tamari rather than salt and pepper. Try adding 1/2 - 1 teaspoons each of tumeric and coriander for more spice.
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18 users found this review helpful

Sean's Falafel and Cucumber Sauce

Reviewed: Feb. 15, 2004
Incredibly easy for such a nice meal. I first blended the parsley, garlic, and onion in the food processor, then I added the garbanzo beans right in and processed until they were the right consistency. Certainly saved a lot of mashing. I made about 20 small patties and baked them as other reviewers have suggested. The kitchen smelled amazing! Left out the cucumber sauce and instead served with tomato, cucumber, lettuce, and hummus in warm pitas for an easy -- if not messy -- high protein vegetarian meal.
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15 users found this review helpful

Thai Charred Eggplant with Tofu

Reviewed: May 18, 2010
Really liked the flavor (though had to add a couple of things to make it more savory), but this was really spicy! I would recommend adding your hot peppers one at a time, since heat varies by the pepper. Also, the textures of the tofu and eggplant were too similar - both were soft. Next time, I will add peanuts or something else with crunch, and maybe some broccoli. I will make this again with a few changes.
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6 users found this review helpful

Delicious Peanut Butter Cookies

Reviewed: Mar. 18, 2003
A GREAT cookie. I used 1 cup honey roasted peanut butter (it was all I had), substituted butter for crisco, and added a bag of Nestle peanut butter & chocolate chips. My friends ate the dough before I could bake them all!
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5 users found this review helpful

Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato

Reviewed: Feb. 20, 2006
This was delicious! The flavor of the broth is similar to a barbecue rub. I thought it needed something green in it, so I added kale.
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4 users found this review helpful

Polenta with Sausage and Greens

Reviewed: Apr. 13, 2004
This was great. The polenta came out just the right consistency -- not hard, but not runny -- just like they serve in restaurants. The perfect liquid to cornmeal ratio! Just make sure to stir frequently so it doesn't get clumpy. I made a few changes so that this would be VEGETARIAN: I used vegetable broth in place of the chicken broth, and I used vegetarian sausage links (4 = 1/2 lb.). The flavor was great. I also used swiss chard instead of mustard greens because they were all I had on hand -- I think any leafy green can be substituted easily. The topping reminded me of something that would go well mixed with pasta, maybe with some lemon juice as well. I will definitely make this recipe again!
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4 users found this review helpful

Awesome Apple Martinis

Reviewed: Feb. 22, 2004
I made a big bowl of this for a party. It was both strong and sweet, even after adding a little extra juice. A great combination :) Everyone asked for the recipe.
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4 users found this review helpful

Chickpea Curry

Reviewed: Mar. 16, 2003
My family loved it! I halved the oil and sprinkled on a tsp or two of ground cinnamon. We ate it in warm pitas and substituted green chutney (recipe on this site) for the cilantro.
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3 users found this review helpful

Eggplant Parmesan II

Reviewed: Mar. 16, 2003
My mom always made baked eggplant when I was growing up, so now I find fried versions far too oily. This recipe is exactly how she used to make it! Sometimes she'd just bake the eggplant, freeze it plain, and we would add marinara sauce and cheese and microwave for a quick meal. Egg whites or egg beaters can also replace the whole eggs.
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3 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Feb. 24, 2003
This is great soup every time, and everytime I change something! The first time I added chili powder and a chipotle pepper for spice and topped with taco cheese and more black beans, omitting the sour cream. I've also blended in a roasted red pepper which gave a sweeter, smoky flavor. Other good ingredients to add-in after blending are 1/2 c brown rice, 1/2 c whole-wheat macaroni or other small pasta, or an avocado to add texture.
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3 users found this review helpful

Rice Noodles with Shiitakes, Choy, and Chiles

Reviewed: Apr. 12, 2010
This didn't have nearly enough sauce for the amount of noodles called for. Pretty tasteless as is.
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2 users found this review helpful

Spicy Sweet Potato Soup

Reviewed: Nov. 16, 2009
I'd give this 3.5 stars. The more I ate it, the more I liked it. I could really taste the lime flavor, but didn't get any hint of ginger. The peanut butter taste was stronger than I'd imagined it would be. I recommend substitute chipotle powder for red pepper flakes, as it gives a smokier flavor that goes well with the cumin. Also, this recipe made more like 4 servings if you are serving a full bowl.
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2 users found this review helpful

Praline Strips

Reviewed: Jun. 19, 2009
PUT THESE IN THE FREEZER! Otherwise, I thought they just tasted like a sugary graham cracker. For some reason, the toffee flavor is much better if you eat them frozen.
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2 users found this review helpful

Jeera Fried Rice

Reviewed: May 19, 2006
I doubled the recipe and it still came out, but next time I will up the amount of cumin. Also, I'm thinking I will add raisins and chopped cashews with the water. Overall this rice was tasty and extremely fragrant, but I think it could use a few more flavors.
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2 users found this review helpful

Playgroup Granola Bars

Reviewed: Feb. 16, 2006
So good and so easy! I lined my baking dish with parchment paper to prevent sticking. I substituted more flour for the wheat germ, plus some sesame seeds and sunflower seeds to make them more granola-like.
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2 users found this review helpful

Displaying results 1-20 (of 31) reviews
 
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