LISAKP71 Recipe Reviews (Pg. 1) - Allrecipes.com (1339631)

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Kentucky Biscuits

Reviewed: Dec. 24, 2013
This is a nice soft biscuit - not flaky but tall and pillowy with a nice crunch to top and bottom. Kind of like a KFC biscuit but not full of chicken fumes, or like a 7Up biscuit but not sweet. I tried the grating frozen butter trick one reviewer mentioned but just gunked up my salad shooter - woops! Will try again with a longer freeze time because it's pretty nifty having little butter noodles to incorporate rather than breaking down a whole cube. Overall, a solid contender for a go-to biscuit recipe!
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Classic Waffles

Reviewed: Dec. 15, 2013
Love! The texture and the ease of this recipe is great- and it was very receptive to my fancying-up: we have been on a bit of a coconut kick lately, so I used coconut milk (the Silk kind, not the canned kind) instead of regular, used coconut extract instead of vanilla and tossed in about 1/2 cup shredded sweetened coconut (I also wasn't feeling all that butter so I substitited plain Greek yogurt for about half the quantity). Resulted in a surprisingly subtle but very delicious level of coconuttiness. It's a winner, either way!
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Grandmother's Buttermilk Cornbread

Reviewed: Oct. 14, 2012
The technique might seem weird, but when you're not washing three bowls, you'll understand the method to the madness! I like both sweet and non-sweet cornbread, and don't find this one too far on the sweet scale. It's nicely firm and develops a nice little crunch to the top. Do not overmix or you'll have tough bread, which would be a shame since this recipe really likes being fluffy. Mine came out exactly at 30 minutes, even though the toothpick was completely covered in batter at 25 - so watch carefully because it finishes quickly! This will probably be my go-to cornbread recipe from now on.
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Fresh Southern Peach Cobbler

Reviewed: Jul. 7, 2012
Oh heck yeah! I made this in a 9x13 pan, which made a thin-ish not too deep cobbler - you could easily double the peach layer with the same topping in that size pan. I followed the suggestion for 8 Tbsp butter and baking only 20 minutes, and it worked perfectly. I also ended up using just about half of the cinnamon sugar on top and it was great - I loved the crunch it creates! This is a great treat, especially with a little splash of half-and-half on top - but how dumb am I to make cobbler without vanilla ice cream in the house?! Next time!
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Easy Morning Glory Muffins

Reviewed: Jan. 1, 2012
DANG, so good! First, just FYI: I filled my muffin cups FULL, zero space at the top, and I got a full 18 muffins. Plan accordingly! These have a texture full of crunchies and sweet bits of fruit that I really enjoy, and my tops turned out with a shiny little crust that's a little crisp on the edges. All that in a muffin flavored little like spice cake or gingerbread. LOVE. Like lots of other reviewers, I couldn't handle the idea of a full cup of oil - but I had no applesauce, so I substituted about half of it with plain Greek yogurt plus a little splash of milk (I was worried the yogurt would be too thick, but I probably didn't need it, based on the final batter texture). I only had sweetened coconut, but it doesn't seem overpowering. I also used golden raisins because that's what I had on hand, but I love that flavor so I'm sure I'll continue to make them that way. I will also use more walnuts, and use larger pieces next time. I just spied some leftover dried cranberries in my pantry, and I might even toss those in next time. Love this recipe as-is, and also for the possibilities!
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Homestyle Beef Stew

Reviewed: Dec. 31, 2011
One of my kiddos requested beef stew for Christmas dinner, and this was the recipe we chose. Because we were eating this over mashed potatoes (Baked Mashed Potatoes by Nancy F, very good!), I left out the potatoes in the stew and added some celery - probably 5 big stalks for my doubled batch of stew. This was very tasty, but it was much thinner than I'd anticipated; I always use much more flour to dredge meat because I hate getting almost done and having to wash goo off my hands to haul out all the ingredients again ...but even though I added probably twice the flour to the pot at the very beginning, it was still more soup than stew; just FYI based on your preference. Great flavor (my additions: about 1/2 Tbsp Worcestershire, 1/2 chopped onion lightly browned in the pan after the beef, plus salt, onion powder, paprika & garlic powder to the flour) and pretty simple to assemble. I bet this would be a good slow cooker recipe once you have the meat & onions browned; I'll try that next. We'll have this a few more times this winter, I'm sure!
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Baked Mashed Potatoes

Reviewed: Dec. 31, 2011
First, know that I am a carb LOVER so chances were good I'd like them, but WOW. I actually just now saw the submitter Nancy F's review, and realized that 1) there was a reason they tasted SO deliciously oniony even though the description doesn't mention it (she wrote it with a Tbsp, not a whole onion's worth!), and 2) in the extreme multi-tasking of Christmas dinner preparation I somehow left out the egg! Dang. I will definitely use this recipe again, and will happily add way more than 1Tbsp onion, but will actually get that egg in there to see how it affects the final result. I left my potato skins on, and didn't mash thoroughly since our family likes chunky taters. BTW, after an hour in the oven, the onions are a mellow and delicious undertone, not at all raw or sharp. These were delicious in the bottom of a bowl of beef stew, and I'm sure we'll find lots of other ways to enjoy these this winter.
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Nana's Apple Crisp

Reviewed: Dec. 31, 2011
DELICIOUS. We made this for Christmas dinner dessert this year, and it was so homey and warming. It is simple, fast to assemble, inexpensive... everything you could ask for in a delicious treat! I'm thinking of giving jars or packets of the dry mix as gifts, it's that yummy. A couple notes: first, I've been using Galas and it is just as good as tart, just a milder taste. I like to sprinkle a Tbsp or so of tapioca over he fruit (as you would a pie) to keep the juices from being too watery. Also, that is a LOT of cinnamon; I actually like it better with less than 1Tbsp. Start with less and see what you think. When you're putting the topping together, first add the sugar to the melted butter and THEN add the flour and oats - otherwise the butter soaks right into the flour and turns gluey. Make sure it's crumbly and not doughy before you spread it over the apples, and feel free to cut back a bit of the butter on top. I did by accident, and it was still great. Enjoy!
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Sugar Cookie Icing

Reviewed: Dec. 31, 2011
This stuff truly is like magic! My 11-year-old assembled the icing, and it was exactly as advertised - hard and not at all sticky after it dried, amazing. We really enjoyed icing cookies for Santa with this (and about 7lb of sprinkles, of course). One note: we did have to almost double the milk, so just see how yours acts before you put the milk away. Also, the almond flavor is VERY strong; next time I'll start with half the quantity, or just buy clear vanilla and use that instead. Already plotting Valentine's cookies using this icing!
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The Best Rolled Sugar Cookies

Reviewed: Dec. 31, 2011
Super-cooperative dough (after it's been refrigerated, give it a few kneads by hand to loosen it up a bit), rolls beautifully, bakes nicely and takes frosting very well - and I love that they're not TOO sweet even though I dusted my rolling surface with powdered sugar rather than flour. If you aren't frosting or if you like a very sweet cookie, I'd add more sugar, FYI. My new go-to!
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Awesome Broccoli-Cheese Casserole

Reviewed: Dec. 31, 2011
This was not exactly what I expected, but was really good! I pictured a more super-creamy, super-soft broccoli type dish, but my broccoli stayed nicely crisp and fresh, but was completely surrounded by decadent creamy super-cheesy goodness. This and mashed potatoes were the only two requests my vegetarian kid made for Christmas dinner this year, and it was a hit. I was a little leery of the full cup of mayo (even reduced fat), so I substituted about 1/3 of that with Greek yogurt... and then added another two handfuls of cheese on top, lest it become TOO healthy. Next time, buttered bread crumb topping, too!
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Ham with Champagne and Vanilla Glaze

Reviewed: Nov. 12, 2011
Made this the first time with a ham that needed to be cooked, which worked well. Cook according to directions with the cloves, etc. then trim, then start this recipe which assumes the ham is cooked. Delicious.
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Baked Soy Lemon Chops

Reviewed: May 1, 2011
These have so much flavor - love it! Just be careful not to overcook; they won't brown much, so it's easy to do. I had everything else mixed before I realized I'd already used all my lemons... so I made do with bottled lime juice (I know, I KNOW - so scandalous). It was still delicious, so I can't wait to do this one properly! I used reduced sodium soy sauce, and I would recommend it. I might even try Ponzu sauce next time, since it's vaguely citrus-y anyway. The resulting sauce in the pan is SO great - make sure you serve something that you could spoon a little right onto (rice or noodles, maybe quinoa or couscous). Oh, and PLEASE do not baste with the marinade straight from the raw pork!! Please oh please either add it to the roasting pan and baste from there, or boil the marinade for a few minutes before basting. So much potential for cross-contamination!
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Pancho Villa Baked Tilapia

Reviewed: Feb. 6, 2011
I was snowed in the day I tried this, so I had to make do without cilantro or foil; I simply sprayed the bottom of a 9x9" baking dish; lightly added salt, pepper & very little garlic powder to the fish; spooned on the Rotel (I use the mild version that has cilantro & lime) and topped with lime slices. Baked with no cover, it was still tremendously tender and ridiculously yummy! The tomato & lime juices in the bottom of the pan end up basically poaching the fish, and the taste is awesome. Although I love fresh tomatoes and will probably try that version, this was an amazingly simple and delicious (and healthy, bonus!) way to get dinner ready in a big fat hurry. WIN.
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Photo by LISAKP71

Lemon Icebox Pie III

Reviewed: Jul. 5, 2010
Super yummy! To cut the crazy amounts of fat, we used neufchatel and nonfat sweetened condensed milk (and will use reduced fat graham crust next time), and I don't think it affected the flavor at all. However, just know that the fat is what makes it set up so beautifully as it cools, so chilling in the freezer is your best bet if you do the same. It's a very very pale yellow, so we used this for our Fourth of July red-white-and-blue dessert with strawberries & blueberries. It was great! Quick heads-up for lemon lovers like me - this is a creamy, soft lemon flavor, not tart like a lemon meringue pie; think lemon yogurt. Definitely have an extra lemon or two on hand for juice (and especially zest) and taste your filling before you pour; I used a microplane so I definitely got every last bit of zest off my lemons, and I would've been bummed if it had been any less lemony than it was. It was great, though - a creamy, cool, refreshing plate o'lemony goodness!
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Stacey's Hamburger Seasoning

Reviewed: Jun. 29, 2010
Oh WOW! I didn't actually use this on hamburgers, but on little chuck tenders. I reduced to 4 servings, mixed it up and put on a little plate, then pressed each side into the mixture before cooking on a stovetop grill pan to rare. Probably ate about 4 times what I would've if I'd just sprinkled it on a patty, but oh MAMA was that tasty! What a delicious, little bit spicy/lot of flavor way to make beef taste special. Definitely using again!
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Beer Pancakes

Reviewed: May 31, 2010
Wow, I'm kind of torn on these. As advertised, they ARE fluffy and moist. And they do have a pleasant sweetness; I only use syrup about half the time anyway, but definitely didn't feel that these needed any. I think I'll try making these one more time with a less challenging, less beer-y beer - I used a honey brown ale, and it's a semi-bold flavor. I keep going back & forth between "these pancakes are like really yeast-y bread" and "huh, these pancakes really do taste like beer". It's not unpleasant - in fact, they're pretty tasty - it's just a little disconcerting when you think too hard about it. :D Next go-round will be wussy beer, and I'll also try root beer or cream soda for the kiddos; will update from there. No matter what, I think they're worth trying!
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Photo by LISAKP71

Ranger Joe Cookies

Reviewed: May 26, 2010
So, usually if I drastically change a recipe I'll wait to review it until I can talk about it as written (or close to), but this is so ridiculously good, it's just not happening this time! As I was pulling the ingredients for this one, the Nutella was right next to the PB, practically staring me down. Once you spot the Nutella, how is regular PB going to satisfy? It's not! So (Nutella in hand), I realize that a little cocoa powder will probably keep the Nutella from getting lost in the other ingredients. Awesome, I had Hershey's Special Dark! I just subbed about 2 Tbsp cocoa powder for that amount of flour and subbed equal parts Nutella for PB. Dang! Using golf-ball sized scoops (flattened slightly works best), I pulled mine at 11 minutes; they were super tender and still moist inside, but with a little chewiness. I love the crunch from the rice crispies, and the slight crackling on the outside. I'm plotting additions of coconut, pecans, maybe even hazelnuts to hang out with the Nutella! Sorry that I don't know how they compare to the as-is version, but Chocolatey Joe is my new best friend.
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Italian Bread Using a Bread Machine

Reviewed: May 2, 2010
Wow, this is super-easy, and pretty good! I used 3 c unbleached AP and 1 cup bread flour, reduced the salt slightly (but since I use kosher salt, it's as if I reduced it even more) and after the egg wash, I used my microplane to do a super-fine grating of romano across the top. It turned out really well - the egg wash did a great job of creating that crusty, shiny outer layer (make sure you get it all the way around, or you'll have soft crust where you miss). Be sure to cut fairly deeply; mine only opened a bit with a cut about 1" deep. I took the advice of a few reviewers and let the loaves rise right on the stoneware on which I baked, which was good thinking since moving always deflates the loaves a bit. Even so, I wish the loaves had been just a touch higher, so I plan to let it rise a bit more next time. Thanks for the recipe, it's a great starting point, and a darn tasty way to get your daily allowance of vitamin carb. :D
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Party-Size Greek Couscous Salad

Reviewed: Apr. 24, 2010
This is FANTASTIC! I was picturing a much bigger mound of food, so I'm a little relieved - perfect amount for sharing at a picnic or potluck! I used a roasted garlic couscous, quartered my grape tomatoes, scooped my cucumber seeds out, and forgot the bell pepper so I just omitted it (next time, when I DO get one, it'll be an orange or yellow one - those colors would be a great addition). I was debating tomato basil feta but in the end decided that between the couscous, olives AND dressing, there were enough bold flavors already. And yes, definitely used Absolutely Fabulous House Dressing... it's my favorite anyway, so why not! :) This was delicious exactly as written, but my little girls & I made the executive decision to increase the veggies, parsley & cheese by half again, and I'm SO glad we did!! Taking to a party this afternoon, IF we can stop sampling it. We've been scooping out the dry pre-dressing mixture then adding just a little drizzle to the bowl, which is how I think we'll do it every time we make this for just us at home. Thanks so much for the recipe! **ETA: we made again, and using just two boxes of couscous but the written veggies/parsley/feta amounts is the PERFECT ratio. Left out the bell pepper again; I think it's even better that way!
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