lisajoy Recipe Reviews (Pg. 1) - Allrecipes.com (12648554)

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Slow Cooker Osso Buco

Reviewed: Jan. 24, 2015
Very delicious !! served over rice .. the only substitution I used was pork shanks because it's what I had on hand. Will definitely make again
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Shrimp Scampi Bake

Reviewed: Jan. 9, 2012
Made this dish for dinner last night and it was a HIT. As with many others, I used a 16 oz bag of frozen shrimp ( that I had on hand ) which was plenty for a family of 4, ( although I should mention that my youngest is not a seafood lover and had a grilled cheese sandwich instead ) and left out the parsley, I also thought that 15 - 20 min was bit long for cooking shrimp, so I left it in oven for only 7 -8 min. My husband detected something in the sauce, but had no idea it was the dijon mustard. Served with whole wheat linguine noodles, lightly browned buttered french bread and steamed broccoli, hubby took leftovers for lunch the next day.. this is a keeper.
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3 users found this review helpful

True Lancashire Hot Pot

Reviewed: Apr. 12, 2012
Was looking for a recipe to used up some leftover lamb when I came across this particular recipe. Everyone in the family loved it right down to my picky eater. This was easy to prepare and made just enough to have leftovers for lunch the next day. I did the following changes. For the potatoes I used large reds because that was what I happen to have had on hand,sliced them 1/4 inch thick with my mandolin and rather then boil, I steamed them to make it easier to get the correct consistency without the fear of over cooking. I chopped the bacon before frying then once browned and removed from the pan, I proceeded to saute the onions in the bacon fat which I believe added to the flavor of the dish until they were soft. I layed according to the recipe direction, then placed the dish in the oven cooking according to the directions and served with a side salad. This recipe is a keeper.
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Vegetarian Korma

Reviewed: Apr. 22, 2011
Very Good and delicious .. will make again. I used baby gold potatoes instead of russets to make prep time faster, and rather then using half green and red pepper I used all red because I find the green bellpeppers to be a bit on the bitter side
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Chicken Pot Pie IX

Reviewed: Apr. 18, 2012
This was delicious !! I followed the directions, but as with many others I made a few changes. I sauteed the onions and celery together in 2 TBS of butter, I didn't have any poultry seasoning, but did have a " butchers blend " that I seasoned the chicken with, then boiled it with the carrots ( leaving out the peas because I didn't have any and am not a fan of frozen ) in the amount of chicken broth called for. I pre baked the bottom crust in a 425 degree oven for 8 min then set aside to cool while making the filling. I added the broth, milk and because it wasn't thick enough for me, I also added 1 can of cream of chicken soup to the gravy mixture and it made more then enough gravy. Placed everything into the pre baked crust and set the pie plate on a cookie sheet and in the oven baking for 35 min at 425 .. I would say to let it set for more then 10 min to thicken closer to 20 min .. will make again. I thougth about using this for a beef or in my case a lamb potpie using beef broth, gravy mix and some of the left over lamb I have in the freezer from Easter Sunday ... this recipe is a keeper ..
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4 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Mar. 11, 2013
Have prepared this crust more then once and it's delicious .. So easy and quick to make with enough to dough to make 2 pizzas .. Served with a side salad .. Will make this again and again and again
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1 user found this review helpful
Photo by lisajoy

Long Soup

Reviewed: Feb. 5, 2015
Very delicious .. Changes I made, using boneless, skinless chicken breast instead of pork and using thin sliced carrots and garlic instead of the green onions .. will make again and add some more veggies to the mix
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Roast Pork with Maple and Mustard Glaze

Reviewed: May 5, 2013
This recipe wars delicious and a definite keeper. I had everything on hand except for the cider vinegar using rice vinegar instead. As with many others suggestions I cooked my over 2bls roast for 2 hours and basted every half hour taking the cover off the last half hour of cooking to get a nice crust on the top. Served with some baby carrots and baby gold potatoes, oven roasted broccoli and salad
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Black Bean Salad

Reviewed: Jul. 7, 2013
This was Awesome !! the only change I made was to leave out the avocado and only used half of a jar of the pimentos .. Used as a salsa dip with whole wheat tortilla chips
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1 user found this review helpful
Photo by lisajoy

Authentic German Potato Salad

Reviewed: Jul. 4, 2014
Have made this particular type of potato salad several times for holidays and special occasions for those who don't care for the mayonnaise based potato salad. The only substitution I used was cider vinegar instead of white and baby gold potatoes .. This recipe is a keeper
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Rich and Creamy Tomato Basil Soup

Reviewed: Jul. 4, 2014
This was delicious, a big hit in this house. I cut some roma tomatoes in half, seasoned with salt, pepper and olive oil and roasted them in the oven at 375* for about 45 min .. and left out the tomato juice .. this is a keeper
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Slow-Cooker Barbecue Ribs

Reviewed: Feb. 6, 2014
A huge hit with the family, I used a little sweet and hot chili sauce which added a bit of a tang to it .. will definitely make again
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Asian Lettuce Wraps

Reviewed: Dec. 14, 2014
Very delicious !! .. only change I made was to leave out the chestnuts only because I don't care for them .. will make again and probably double up on the sauce ..
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Mongolian Beef II

Reviewed: Aug. 22, 2011
I had a different Mongolian beef recipe in my box, but my thought was that I had always assumed that this dish was supposed to be spicy. The other dish listed nothing of the kind, so I found this one and have to say it was delicious .. rather then serving with noodles I served with brown rice .. will definitely make again
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2 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: Nov. 15, 2014
These were awesome .. used some left over chicken breast from dinner the night before and made my own tortillas from a recipe I found on here .. will make again but next time will do a homemade sauce
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Plum Buckle

Reviewed: Oct. 24, 2014
Very good and easy to make, had all the ingredients on hand but instead of purple plums I used yellow
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Baked Penne with Italian Sausage

Reviewed: Oct. 24, 2014
Everyone love IT !! a definite keeper .. thanks for the recipe
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Vegetarian Tortilla Soup

Reviewed: Nov. 4, 2011
This was perfect for a cold evening meal. I made this soup on Halloween night not only because of our long going family tradition of " Meatless Monday" but I needed something quick before sending my little monster out to trick or treat. I used fresh bell peppers and onions rather then the frozen that was recommended and some finely chopped garlic. I didn't have any vegetable broth on hand, but I did have vegetable bullion cubes that I dissolved in hot water and I used one 7oz can of the green chilies instead of the 3- 4oz cans in the recipe. Rather then using store bought chips, I had some tortillas on hand, cut them into strips and fried in canola oil serving them on the side with the diced avocado and some sour cream. Plan on making again in the future, but with other changes, such as canned veggie broth or homemade and will puree some of the soup to make slightly thicker
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Eggplant Parmesan II

Reviewed: Nov. 14, 2011
Loved this dish and will make again .. a definite keep for our meatless Monday meals. As with all the others, I salted the eggplant and let it set for a good 30 min then rinsed in cold water and dried before coating in the egg and bread crumbs .. as for the bread crumbs themselves I didn't have any on hand so I made my own with saltine and ritz crackers and seasoned with garlic salt, onion salt, dried basil and oregano. I also made my own sauce with 2 cans of tomato sauce, one can of tomato paste and the same herbs and seasonings I used in the bread crumbs. I let the dish set for a few min before serving. Steamed broccoli and garlic toast were served on the side
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Pork Chops with Cranberry Balsamic Sauce

Reviewed: Dec. 8, 2011
Prepared for dinner tonight. I used bone in pork chops instead of the boneless, and put in a 300 degree oven to keep warm. Served with rice pilaf, green beans and side salad .. will make again
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