lisaluvstocook Recipe Reviews (Pg. 1) - Allrecipes.com (13136062)

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Peppered Shrimp Alfredo

Reviewed: Jun. 22, 2014
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!
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A Very Popular BBQ Sauce

Reviewed: Jan. 19, 2013
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!
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Garlic Roasted Chicken and Potatoes

Reviewed: Sep. 19, 2011
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!
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Spaghetti with Broccoli and Chicken

Reviewed: Aug. 23, 2011
As most of the people that have reviewed this recipe, I altered it just a bit, but this was a fantastic jumping off point. I seasoned the chicken heavily with poultry seasoning, sea salt, garlic powder, fresh cracked black pepper, and lemon pepper, pan fried until well-browned, and roasted at 350 degrees for about half an hour. I then added olive oil to a pan and sauteed 6-7 cloves of finely minced garlic for a few minutes. I then added the juice from the roasted breasts, along with some additional chicken stock. I then seasoned the sauce with the same seasonings on the breast, along with a bit of red pepper flakes. I added the frozen broccoli to this mixture and let it simmer. I let it reduce for about 10 minutes, added just a bit of starchy pasta water, and a fat knob of butter. I then added the almost cooked pasta, and the sliced chicken breast, and let it warm through. I added the parmesean at the last minute, and topped with extra when I plated. The result was tasty, super simple and amazingly flavorful. As other reviewers have said before me, don't be afraid of the seasoning! Just taste every step of the way, and get it to your liking. Thanks for the spring board, I really enjoyed this!
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Cheesecake Supreme

Reviewed: Feb. 7, 2011
This cheesecake is stunningly good. I seriously think that it is the best thing I have ever made. Ever. I only gave 4 stars simply because of the cooking time issues. For those just finding this recipe, I am condensing the adjustments I obtained from reading a thousand pages of reviews so you don't have to dig, I truly believe they made all the difference in the world. The last two are optional, but the cooking time and temp are absolutely essential. My cake was wonderfully creamy, perfectly cooked, and not a crack in sight. Make. This. Cake. 1. Thanks to all of those who suggested this, I believe this made all the difference. Place a water bath on the lower rack, and place the cake into cold oven, set to 200 degrees, and bake for 3 hours and 10 mins. Turn the oven off, and leave the cake to cool for a couple of hours. Place in the fridge at least overnight. 2. Add 2 tsps. of good vanilla. 3. I also added the zest and juice of half a Meijer lemon, it totally wakes up the cream cheese. Fanflippintastik.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 18, 2011
FANTASTIC chicken recipe! I followed as written, except for the fact that I didn't have time to marinate. I also increased the garlic power and replaced white pepper with a smaller amount of freshly ground black pepper. I made sure to taste the rub to make sure that it was good for my palate before seasoning the bird. In additon to rubbing the seasoning mix on the outside of the bird, I mixed a few tbls of the rub with softened butter, and rubbed that underneath the skin of the the chicken. I seasoned the chicken liberally and had it in the oven within an hour, and it was still fan-flippin-tastic! I was worried because at about 2.5 hours the chicken still looked a bit pale and anemic but it carmelized beatifully and had an amazing flavor, sooooo tender after the 5 hour slow roast.
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