Lisa Recipe Reviews (Pg. 1) - Allrecipes.com (13169540)

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Creamy Horseradish Garlic Spread

Reviewed: Dec. 26, 2012
OUTSTANDING!! This recipe should also be listed as a sauce because when served with beef it's better than any horseradish sauce I have been served in even the fanciest restaurants! We made this for Christmas to serve along side a beef tenderloin and it was a huge hit. Followed the recipe except omited the vinnegar and used 2 Tbsp. Of horseradish because we like it spicy! I will make this again and again, it rocks!!
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4 users found this review helpful

Sirloin Tips and Mushrooms

Reviewed: Nov. 27, 2012
This was really good! I will make this again for sure.
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0 users found this review helpful

Easy Peach Crisp I

Reviewed: Jul. 30, 2012
This one rates 4 stars because its much better made with fresh fruit. If I had made this with canned peaches it would be WAY TOO SWEET. I used real butter instead because thats all I ever use and cut it in to the cake mix as others suggested. 5-6 fresh pealed and sliced peaches along with some fresh raspberries I had on hand covered the bottom of a 9X13 pan, sprinkled with cinnamon and a dusting of brown sugar. I then covered with the butter / cake mixture. Baked at 350 for an hour until browned on top all around. Excellent with ice cream.
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2 users found this review helpful

Peanutty Pork Kabobs

Reviewed: Aug. 15, 2011
I cant get over how this combination of ingredients make such an outstanding merinade. I used pork from center cut chops because that's what I had, it was still a tender choice of meat. I followed the recipe with no substitutions or alterations otherwise. These carmelize just beautifully as they cook on the grill due to the ingredients in the sauce. I did melt the peanut butter in the microwave for 30 seconds to make more liquid so it would mix better with the other ingredients. It does have a bite due to the red pepper flakes so if your tastebuds are delicate that way, you may want to cut it back a bit. I thought the balance of flavor was devine! This is going in the Grilling line up as a permanent addition at my place. My whole family gives this 5 stars.
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6 users found this review helpful

Lemon Mushroom Herb Chicken

Reviewed: May 21, 2011
I'm giving this one 4 stars for flavor. I followed the recipe as written and added a package of fresh mushrooms, sliced. I dont know if it was because I used regular broth instead of condensed but my sauce was way too runny. Next time I may omit the broth or use much less,I like a thicker sauce like gravy. Otherwise it turned out good. I definately liked the flour seasoning (coating).
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4 users found this review helpful

Maple-Glazed Pork Chops

Reviewed: Mar. 7, 2011
If you want this dish to really sing please be sure to use thick chops (boneless or bone in) and "real" all natural maple syrup! This dish comes together nice, though to some it may seem like a lot of steps, but worth it! If you follow the directions everthing will fall in place with the timing. I did not use even close to the amount of brown sugar as suggested, it would have been too much for my 4 boneless loin chops. Instead I sprinkled what I felt was a fair amount covering each chop. Nice flavor, not too sweet and a crisp coating after the brown sugar bubbles under the broiler. Top with the glaze and you have a great dish! I served with steamed carrots and broccoli and jasmine rice. YUM!
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11 users found this review helpful

Vinegar Cookies

Reviewed: Mar. 7, 2011
I was really surprised how good these were!! They are now a favorite because they are crispy, buttery and easy to make. You can't taste the vinnegar folks, but I think it reacts with the soda to make it bubble as it bakes creating an airy, light crisp cookie! Keep an eye on these...They will burn easy with all that butter and they spread out resulting in a thin cookie. Love them!!
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6 users found this review helpful

Spiced Pot Roast

Reviewed: Feb. 21, 2011
Outstanding! I dont give 5 stars generously on this site and this one really impressed me. Unusual ingredients come together to make a savory pot roast that melts in your mouth. I think it is only fair to rate a recipe that has been made as originally written and NOT with my modifications. I only omitted the chutney because I didnt have any and made NO substitutions and cooked as directed in a dutch oven. My roast was only 2 lbs and was falling apart, melt in your mouth tender after 2 hours in a Le Creuset dutch oven. Dont skip the flour and browning step, it seals the juices in the meat and thickens the sauce as it cooks. ULTRA YUMMY as I say.... Try it.
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5 users found this review helpful

Broccoli Salad IV

Reviewed: Oct. 10, 2010
Followed recipe as written but did blanch the broccoli just to take the raw edge off. This brightened up the presentation and allowed the flavors to mix better in my opinion. I also added 1-2 Tbsp. white vinegar because it taste better with it.
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5 users found this review helpful

Maple-Garlic Marinated Pork Tenderloin

Reviewed: Sep. 5, 2010
Turned out awesome, merinated over 24 hours. I would proudly serve this to company and it's simple. We served it with super sweet corn in season and it was the perfect compliment along with garden fresh tomatoes and delicata squash laced with butter and brown sugar. It was an outstanding meal. Thanks.
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3 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Mar. 3, 2010
This turned out Great! I used chicken tenderloins (10 or so), they are the perfect size, thickness and are perfect for this dish. Doubled the spice mixture due to quantity of chicken. I used more olive oil because i believe a dish like this should NOT be cooked in a non stick skillet, I wanted good browning without fear of burning. Followed as written otherwise until the end, I thought 3 cloves of real minced garlic sounded better than sprinkling garlic powder, browned a few minutes then added the lime juice! Perfect, but we love garlic and it's soooo good for you. YUM! This reminded me of Red Lobsters cajun chicken linguini dish, same flavor. We'll be making this again for sure.
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Cream of Asparagus Soup I

Reviewed: Feb. 21, 2010
Outstanding!! I make a lot of soup and this one will now go into the regular line up as a favorite. I preferr real broth to powder boullion, so I used all broth. I also used 1 cup "heavy" cream instead of 3/4 C half and half. I like my soup chunky and hearty so the puree was skipped. I also used 4 med sized red skin potatoes(unpealed)and diced petite,sauted along with the clery and onion.A few sprigs of minced fresh parsley added as well. Use the best ingredients and the freshest veggies and this soup will have you craving more!! My family loved it!! Thanks William for sharing this great recipe.
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6 users found this review helpful

The Best Meatballs You'll Ever Have

Reviewed: Feb. 1, 2010
These really are the best I have had!! I am impressed!! I love garlic, so 3 cloves sounded better to me and I used shallots instead of onion because I had them and they have a sweet delicate flavor. I Cut back on the worchester to 1 Tbsp and 1 tsp on the mustard. I added about 1/4 cup grated parmesan. I baked them at 350 for 30 min., so didn't need to use the olive oil or butter. They turned out perfect and are an awesome stand alone snack. They made my spaghetti over the top!! Thanks for the great recipe. Try these!!
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6 users found this review helpful

Garlic Parmesan Chicken

Reviewed: Dec. 15, 2009
Hubby and I gave this four stars, it was delicious! I halved the dry ingredients for 6-8 boneless chicken breast and it was plenty!! I piled the extra on top for extra crunch!! I baked on a foil lined, then sprayed with pam, cookie sheet. This way it gets good and cripy and clean up is a breeze!! I did not add the mustard powder and didn't miss it. I won't add the worcestershire next time because it curtled my butter and there is plenty of salt and flavor, especially if using seasoned bread crumbs. I may cut back on the bread crumbs next time because I prefer the flavor of the french onion and parmesan. Served with steamed and buttered broccoli and piled cripy crumbs on top that had fallen off around the baked chicken, YUMMY!!
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Kris' Lentil Sausage Soup

Reviewed: Dec. 15, 2009
I was not crazy about this soup. I did feel it had good flavor but the tomatoe was what bothered me. I grew up eating lentil soup that had no tomatoe in the recipe, I wanted to try something new, this totally changed the flavor. I will try this recipe again, but without the tomatoe.
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3 users found this review helpful

Gooey Butter Cake II

Reviewed: Nov. 15, 2009
Wonderful treat with coffee! This turns out more like a desert bar than a cake and a perfect passing dish for a breakfast buffet/luncheon.I whipped this up in my kitchen aid mixer in litterally minutes. I made two changes because the cake mix is plenty sweet itself. I cut back on the powdered sugar and used only 2 1/2 cups and used 1 tsp vanilla extract instead of almond. Turned out beautiful!! I only baked for 40 minutes as it was ready, start checking at 30 minutes. Should come out of the oven still a bit soft on top. I would avoid baking this in a glass or pyrex pan, the bottom could easily burn.
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6 users found this review helpful

Easy Potato Sausage Soup

Reviewed: Oct. 11, 2009
Easy and oooh so yummy! I was expecting company and needed to make something quick, tired from hosting a birthday party the day before, this recipe was just the trick! I love celery in almost any soup, so I added a few diced stalks while cooking the onions. I like to brown my meat as well, so did that after onions and celery cooked. Threw in a minced garlic and 3 bouillon cubes in place of the salt. Otherwise, I followed the recipe and the result was outstanding, My company loved it too and I will add this to my list of soups to make.
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Roasted Beets and Sauteed Beet Greens

Reviewed: Aug. 8, 2009
Thanks for the great idea!! My first year with homegrown beets in the garden and I almost threw out one of the best parts! Thankfully I discovered this recipe before the greens were discarded. I also love onions and felt a small diced onion was the perfect addition. I will make this again and again.
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8 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Aug. 8, 2009
Yummy in the tummy! After reading several pages of reviews I modified to my taste as follows and it turned out awesome!! I used half whole wheat flour and half all purpose. Used half cup applesauce for half the veg oil. Used twice the cinnamon along with 1/2 tsp. clove. AND.... whoever suggested the streudel topping, I WANT TO KISS YOU!! It really rocks this recipe!! Mine had to cook 1 hour plus 20 minutes extra, keep your eye on it, every oven is different. Really, 4 and a half stars.
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Judy's Strawberry Pretzel Salad

Reviewed: Jun. 26, 2009
Maybe this seems like a strange combination of ingredients, but let me say a taste buds delight!! I first had this at a graduation party and HAD to find the recipe. My quest was fierce, spending half my time at the party after who made this magnificent dish. WOW!! You gotta try it if you like the sweet salty combo foods. I might try some pecans in my next batch of crust? Pretzel thins work best to keep things krispy, I do it the old fashioned way with a bag and rolling pin.
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4 users found this review helpful

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