lisaluvstocook Profile - (13136062)

cook's profile


Home Town: Columbus, Ohio, USA
Living In:
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking
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Recipe Reviews 6 reviews
Peppered Shrimp Alfredo
I have zero idea how I have missed reviewing this recipe, it's amazing!!!! Since I tried it, I have made it at least 15 times, and every time someone eats it they ask for the recipe, and they say that it's better than Cajun Alfredo pastas they can get in a restaurant. I made a few changes, only due to preference, and I didn't really alter the recipe itself at all. -I use Ragu Roasted Garlic Alfredo, normally 5 jars because we love this sauce and are feeding at least 5 people every meal. Leftovers also completely rock! -I fire-roast the peppers, skin them, and slice them versus dicing. -I also very thinly slice the onions, and saute them until super tender, I hate crunchy onions. Always a sweet onion, like Vidalias. -Skip the mushrooms, just a personal preference. -Double the garlic. Did I mention that we love garlic??? -Double the pepper and cayenne, we like it spicy! I almost always make grilled blackened chicken with this. When it's in the budget, I skewer shrimp, season it with the same home made blackening seasoning, and grill it as well. I serve with grilled crostini with olive oil, garlic, and Italian seasoning. I'm a major foodie, but weeknights and budgets sometimes require the semi-homemade approach. With the additions of this recipe, jarred Alfredo becomes better than home made. It's flavorful, classy, and good enough for company or a weeknight meal. Make this, tweak it as you wish, and enjoy! This is my go-to Alfredo. Totally worth it, and amazing!

0 users found this review helpful
Reviewed On: Jun. 22, 2014
A Very Popular BBQ Sauce
Ok people, I must confess, I am a bit of a bbq sauce snob. I have several favorite recipes, all take a ton of ingredients and time to simmer. Tonight, I found myself in a pinch. I was making grilled pork chops, quickie dinner for the kids, and planned on using my usual Sweet Baby Rays brown sugar bottled sauce. Gah, I was out! So I hit up Google to find a quick, sweeter sauce, which is my preference. I hit on this gem. I didn't have high hopes, despite the reviews, because I have faith in the sauces and methods I have used in the past. The only substitution I made was apple cider vingar instead of red wine; partially because I was out of the red, also because I prefer the apple cider vinegar in a sauce to be used with pork. I added a bit of granulated garlic, for personal preference. And I also went a bit light on the ground mustard, as the container was almost empty and I didn't even realize it! Like others, I let it simmer for a bit. It tasted quite decent raw, but the flavors really need some heat to gel. Once it finished, it was amazing! I prefer a sweet sauce, so this was right up my alley. Those that don't, just decrease the brown sugar. I used Sriracha for the hot sauce, and a few extra squirts of it. It gives a fantastic background heat, mild but there, that sneaks up on you. Try this one ! Tweek to your tastes if needed, but is fantastic as is! Thank you for posting!

2 users found this review helpful
Reviewed On: Jan. 19, 2013
Garlic Roasted Chicken and Potatoes
Hmmm, I am a bit shocked that I haven't reviewed this yet, as I have made it 4 times in just over a month. Made with minimal changes, and it is fantastic. I scale down the recipe as I am normally only making for one or two. I don't use quite as much garlic as called for, even though I love it. I season the chicken and potatoes heavily with a seasoning blend, and add thinly sliced vidalia onions to the potatoes. I also have tried it with carrots. I hate cooked carrots but these come out sweet, savory and yummy. Before I brush the chicken with the maple syrup I season the syrup with the same mix. Great recipe, easy to assemble, and sooooo yummy! When I was reheating my leftovers at work, someone actually came over from the business next door to ask what we were making, the garlic smell is positively succulent. Try this and make sure to season, you will love it!

0 users found this review helpful
Reviewed On: Sep. 19, 2011

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