LisaD Recipe Reviews (Pg. 1) - Allrecipes.com (1259058)

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Cranberry Pistachio Biscotti

Reviewed: Dec. 11, 2006
Yum! I used orange-flavored Craisins, used 1c cran & 1c pistachio, and added about 1/4 tsp orange extract. Based on a review that said these spread out a lot, I made two perfectly round logs (the hand-wetting tip worked perfectly). After 45 minutes of baking, it still wasn't very brown (but it was done), it didn't spread THAT much, and it was very difficult to cut. I used a good serrated knife, but I still had to cut them wider just to get a slice that didn't break apart (though some still did). Since they tasted so good, I thought I'd try a second batch. My adjustments: I very coarsely chopped the cranberries and pistachios; I reduced the cran/pistachio amounts to 3/4 cup each (though in hindsight, the chopping might have been enough to help simplify cutting - I might use the full 1 cup next time); I flattened the logs a bit; and I brushed an egg wash on the logs (1 egg + 1Tb water). After 40 minutes of baking, the cookies had a great brown color, and had spread perfectly. I let them cool 10 minutes on the cookie sheet, then carefully transferred them to my cutting board, where I let them cool another 10 minutes or so. What a difference - it was so much faster and easier to cut them.. they came out looking perfect. I drizzled with white chocolate to finish.
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211 users found this review helpful

Peanut Butter Cream Pie

Reviewed: Apr. 17, 2006
I found this pie to be very peanut-buttery and rich - almost too rich. I definitely wouldn't agree that it needs more peanut butter and less cream cheese. Also, my filling came out pretty fluffy.. if it doesn't, maybe the problem is your folding technique? When I put the filling in the pie shell, it looked really empty, so I made another batch of filling and made a nice full pie (it was overkill though - too much to fit in the pie shell). I think next time I'll just put the rest of the tub of cool whip on top, and then top that with the peanuts.. it'll look nicer, fill out the pie, and cut down on the richness. I would have given this recipe 5 stars if those had been the instructions. Oh - I also added mini chocolate chips to the top for a little different flavor. **This is an update since I first wrote this review.. I looked back at my recipe, and saw that I had written down 1/2 cup peanut butter instead of 1/3.. not a huge difference, but that could be why it was very peanut-buttery.
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32 users found this review helpful

French Buttercream Frosting

Reviewed: Jun. 12, 2007
My husband's family doesn't like traditional sweet buttercream frosting, but I didn't want to deal with whipped cream for a variety of reasons, so I was looking for a buttercream recipe that tastes more like whipped cream. I made this recipe with the whisk attachment on my Kitchenaid, and it came out much creamier and smoother than regular buttercream.. great consistency. However, I would NOT say it isn't as sweet. I did use a little extra powdered sugar since some reviewers said to add more, and I think it was overkill. Icing the cake was very easy, especially for perfectionists like me who are never satisfied with the way it looks. It didn't crust over and I could re-smooth it over and over. I frosted the cake 2 days before my son's birthday party and put it in the fridge, took it out for a couple of hours the day before to decorate it (with regular buttercream), and then took it out of the fridge about 30 minutes before serving. The frosting tasted the same as it did the day I made it. I will definitely use this recipe again, with a little less sugar and maybe a touch more vanilla. I changed the servings to 18 to make sure I had enough to frost a 2-layer 9x13 cake, and I had about 1 cup left over. Great recipe - thank you!!
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23 users found this review helpful

Chess Cake

Reviewed: Sep. 6, 2002
I have made this recipe for years and years.. people at work named them "Oh, God!" Bars, because they're absolutely heavenly!
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13 users found this review helpful
Photo by LisaD

No-Bake Chocolate Yule Log with Chocolate Mushrooms

Reviewed: Dec. 23, 2010
I made different yule logs over the past few years, and they all came out too dry and tasted so-so. I tried this one last year and it was a total hit. I didn't use the liquor (kids) or the marmalade.. I just basically made the recipe that's on the wafer box. It looked great and tasted so decadent. I'll be making it again this year. Thanks for the idea! Edited to add: when I make whipped cream I usually add a little instant pudding mix. Partly because it adds flavor and sweetness, but mostly because the gelatin stabilizes the whipped cream.
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8 users found this review helpful

Banana Flavored Jam

Reviewed: Dec. 29, 2007
This came out very tasty, though I only tasted it by itself, not ON anything. I quartered the recipe because I only had 3 bananas, which was a little over 1 cup mashed. I added a sprinkle of cinnamon and a few drops of vanilla extract. Thanks for this recipe, I'm sure I'll make it again someday!
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8 users found this review helpful

Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Jul. 2, 2007
I thought this recipe tasted great. I added some diced chicken that I had pre-cooked and frozen, and also added a little white wine (maybe 1/4 cup). The consistency of the sauce seemed very thin even after adding the cheese, but it thickened after I added it to the pasta and let it sit for a few minutes. If I had reduced it down to the thickness I expected it be, I would have ended up with pasty pasta. I only used 1/4 tsp cayenne, which was just enough spice for my taste, but next time I'll omit it completely (my picky 2-year-old liked it, but I didn't want to give him too much because of the cayenne). I will definitely make this again.
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7 users found this review helpful

Shepherd's Pie VI

Reviewed: Sep. 12, 2006
This was a great recipe with the modifications suggested by other reviewers. My big time/cleanup savers: I cooked the onion right along with the meat (I used ground turkey), I used leftover garlic mashed potatoes, and I used canned/frozen veggies (I used Mexicorn and frozen peas, which I thawed in the microwave first). I doubled the gravy, which was definitely a good idea.. 4 Tb flour, 1 1/2 c water and 2 tsp beef broth base, probably 2 tsp Worcestershire (not 1/4 cup like other people said.. I don't like it that much.. a little goes a long way for me), and 1 Tb Montreal Steak Seasoning (which I might leave out next time, just because I don't like giving my toddler black pepper). I had to use a 2.5 qt oval casserole.. my round 2 qt wasn't big enough. I baked it as directed, then broiled it for a few minutes. My picky husband's first comment was 'It needs more pasta'. I have no idea what he thought he was eating.. but he said he liked it. :)
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6 users found this review helpful

Christmas Candy Cane Cookies (Cookie Mix)

Reviewed: Dec. 9, 2008
This was tasty, easy and cute. I admit the first few cookies didn't look so great, but after trying a few different ways of twisting them together, I found one that worked well and I got into a groove. I just picked up the two rolls and started twisting them with my right hand while holding the left side in place. After a few twists the whole thing was twisted together and I put it down on the cookie sheet, curved one end and made any necessary adjustments to the twist so they looked nice. However, I think you'll need more than 2 drops of red food coloring to get the red color in the picture.
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5 users found this review helpful

Oriental Style Ginger Dressing

Reviewed: Apr. 18, 2006
Definitely only use half the vinegar. But it needs something else.. soy sauce I think. There's another recipe for Asian Ginger Dressing on this website that I like better.
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5 users found this review helpful

Lower Fat Banana Bread II

Reviewed: Aug. 1, 2006
These were good for a lower-fat recipe. They were slightly lacking in banana flavor, and the consistency was a little too... spongy. But, since it's a reduced-fat recipe, I suppose you have to reduce your expectations a little as well. I made this recipe into mini-muffins. I halved the recipe and it made 24 muffins. In 13-14 minutes at 325º, they were done. I used paper muffin cups, which might have been a mistake because the bottom of the muffins seem to stick to the paper. Next time I'll spray the cups with Pam For Baking. I used whole milk and left out the nuts(since they're for my 13-month-old son), used half brown sugar and half white, and added cinnamon (which I think it most definitely needed). I read that other people used less vanilla, but I thought the specified amount was fine. I haven't given it to my son yet, but my 6-year-old niece liked them.
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4 users found this review helpful

Chocolate Fudge Buttercream Frosting

Reviewed: Aug. 29, 2007
YUM. I used dutch process cocoa, replaced the hot fudge with Nutella, and didn't use any vanilla (I was lazy and didn't think it needed it anyway). I added a bit more confec sugar (maybe 1/2 cup?) to make it more suitable for piping. I haven't decorated the cake yet, so I can't speak for the consistency, but the taste is sinful. I will definitely try this with the hot fudge sometime.
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3 users found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Aug. 23, 2006
These came out very moist and tasty. I used 1.3 lbs of turkey, so it made 5 nice-sized burgers. I added a few splashes of worcestershire and a few splashes of soy sauce (as other reviewers advised). I used one egg white and probably about 1/4 cup seasoned bread crumbs. I cooked them on my grill pan sprayed with Pam on medium for 5 - 10 minutes each side. My husband agreed, they were tasty burgers.. thanks for the recipe!
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3 users found this review helpful

Asian Ginger Dressing

Reviewed: May 4, 2006
I used ground ginger and garlic powder, and added ~1 tsp sesame oil. YUM!!!
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3 users found this review helpful

Jam Filled Butter Cookies

Reviewed: Jun. 9, 2008
Like others, I added a little vanilla and almond extract. Before making a thumbprint, I rolled the balls in coconut. I used blackberry and apricot preserves. They came out delicious!
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2 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Dec. 29, 2007
I made this for Thanksgiving and it was a hit! This is replacing regular pumpkin pie at our Thanksgiving dinner from now on. I took other people's advice and increased the cream cheese and pumpkin, but in the end it didn't all fit into the store-bought graham cracker crust, so it was a waste. Next time I'll just follow the recipe as written. FYI, I gave this recipe to my sister-in-law, and she said she used the reduced fat cream cheese and it worked fine.
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2 users found this review helpful

Pizza Salad II

Reviewed: Jul. 6, 2007
This was a hit. I changed it to my tastes - left out mushrooms, added artichoke hearts, used sharp cheddar instead of mozz cheese. I used Wishbone Italian dressing. I also added a little McCormick pasta salad seasoning. As others suggested, I bought a stick of pepperoni, sliced thick pieces, and quartered them rather than using the thin pre-sliced stuff. Very good.. will make many more times in the future!
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2 users found this review helpful

Shrimp and Asparagus

Reviewed: Jun. 9, 2008
This was delicious. Like others, I used MUCH less oil and butter.. probably 1/4 cup oil and 4-5 Tb of butter. I can NOT imagine using 2 STICKS of butter! I omitted the mushrooms because I didn't have them, but I used a little more asparagus and shrimp. I used spaghetti instead of egg noodles, used my mother-in-law's homemade grated cheese, and added just a touch more lemon juice. Tasted great.. even my picky husband thought so.
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1 user found this review helpful

Chocolate Covered Brownie Bites

Reviewed: Dec. 29, 2007
These were very good. I used a store-brand brownie mix and used the fudgy recipe (a opposed to the cake-like recipe). I used a 9x13 pan, cut around the edges to get rid of the crust, and cut the rest into 64 pieces. The coating was a disaster - I tried using white chocolate, and it was way too runny. I added regular chocolate to thicken it, but it just didn't seem to want to set up. Next time I'll just use plain chips, maybe with a little crisco or butter added.
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1 user found this review helpful

Cornbread Salad I

Reviewed: Jul. 2, 2007
It's hard for me to rate this recipe. I did like the blend of flavors - the dressing, bacon, tomato, cheese, scallion mixture was very good. What I didn't like was the texture of the cornbread. It just didn't seem right with all the other ingredients. And I can't just omit it, since it is the main ingredient of the salad. Other people at my party said it was 'pretty good' yet only about 1/4 of it was eaten, and that was mostly by me. Sorry, but I won't be making this again.
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1 user found this review helpful

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