LISAKP71 Recipe Reviews (Pg. 2) - Allrecipes.com (1339631)

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Praline cookie!

Reviewed: Apr. 23, 2010
Om nom nom.
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2 users found this review helpful

No Bake Cookies V

Reviewed: Feb. 13, 2010
Perfect! Definitely one of those recipes that you should have completely prepped before you begin - have the first set in the cold pan, then another bowl with the oats, salt & PB, plus the vanilla on the side ready to go. I used butter rather than margarine because I think it sets up more reliably, a tad more than 3c oatmeal, and some Hershey's Special Dark Cocoa powder (a generous 1/4 c). Oh mama, is it GOOD! I will use chunky PB next time just because that's what we typically have on hand, but creamy was definitely delicious. All in all, exactly what I was looking for. Om nom nom. :D
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3 users found this review helpful

Sausage Gravy

Reviewed: Oct. 11, 2009
Yep, this is it! I never had this growing up - this is something I learned about after meeting my (Texan) in-laws... and I was an instant fan. I giggled when I read the "you can add some sausage back in" instructions because I always make this with at LEAST half a pound of sausage in the gravy. Chunky is better! I know some recipes call for sage sausage, and even though I have a love affair with maple sausage, I wouldn't use anything but plain for gravy. Just too darn good to mess around with it! If you're looking for a biscuit recipe to go with, try Mom's Baking Powder Biscuits here. Not fancy, just delicious and easy. Enjoy!
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23 users found this review helpful
Photo by LISAKP71

Mom's Baking Powder Biscuits

Reviewed: Oct. 11, 2009
Exactly what I was looking for! No-screwing-around plain old breakfast biscuits... and really good ones, at that. Hey, I love an orange-scented twice-sifted fancy-pants gourmet biscuit as much as the next girl, but sometimes you just have to get back to the basics - and this is it. I made these half an hour ago, and they have been eaten with just butter, whipped honey-margarine, grape jelly, actual honey, and with a sausage patty for a sandwich... all delicious. They are light, fluffy, soft inside and just awesome. I made mine with unsalted butter (and left the salt as written, but probably should have increased a tad), 1 full Tbsp of baking powder, and did not dip the biscuits AND! I didn't realize we were out of milk, so I used a powdered buttermilk product with water per their instructions. These were perfectly done at just 13 minutes, so check at 10 and then watch closely - biscuits turn color very rapidly at the end. FYI, these were not the layered flaky style of biscuit, although I did knead at least 20 turns. I'll try the butter-flavored shortening sometime to see what that does differently. Give these a try!! Now get off my computer so I can go eat more biscuits. :D
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9 users found this review helpful

Simply Lemon Baked Chicken

Reviewed: Sep. 20, 2009
I can't believe I haven't reviewed this yet - I've made this lots of times over the last few years! I am a fiend for anything citrus, so I hardly ever use just one lemon. Today I made it with two big lemons and a lime, which was delicious and adds much more flavor to the end result. One thing that never made sense to me was the order of the ingredients. Now I always start with the salt on the inside, then juice the lemons onto the chicken, then pat the outside with salt, and then SPRINKLE the outside very generously with the paprika; I much prefer that to the smeary wet paprika that results from patting after the chicken's wet with juice. I also just pour the water into the pan. Why wash off the paprika?! Today I used a covered roaster without basting at all, and it worked wonderfully - but that cuts the cooking time a LOT. Mine was already over temp when I checked it at 2 hrs (but still plenty juicy, thank goodness). A quick zap under the broiler to crisp up the skin, and I think it turned out great. I'll check at 1.5 hrs next time, though! I served it with asian-style shortgrain rice that had chopped cilantro, lime juice and lime zest mixed in, which was a really yummy combo. I spooned a little bit of the pan liquid, with most of the fat skimmed off, over it all. YUMMY!
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13 users found this review helpful

Adult Watermelon for BBQ's

Reviewed: May 10, 2009
Try Malibu rum - the end result (not kidding) tastes kind of like cotton candy! Serve while still cold.
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33 users found this review helpful

Waffles II

Reviewed: Apr. 10, 2009
Good, solid, simple recipe for waffles. Turn out nice and light, with a crisp outside if you like them that well done (my kids mostly like "soft waffles"). Dont skip the fluffy egg whites! But! Like many others, I think they need a bit more flavor. I added a full 2 tsp vanilla and about 1/2 cup rehydrated dried blueberries, but even so I think some lemon extract would have been better (something my mom used to add to pancakes and waffles). Like I said, these have a great texture and I love that the recipe is not overly complicated, but next time I'll sub melted margarine - or maybe cinnamon applesauce - for oil and add some lemon extract (and/or lemon zest) and see how it goes!
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1 user found this review helpful

Carrie's Southern Queso

Reviewed: Feb. 15, 2009
The easiest queso ever! It's a staple. A couple of tips: Don't drain the RoTel - you're supposed to add the juice. To give it a head start, melt the cheese (dice it) and tomatoes in the microwave, one minute at a time. Stir between zaps. For a heartier dip, add some ground beef that's been browned and drained. Keep a bottle of beer handy to thin the queso if it starts drying out in the slow cooker. Enjoy!
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19 users found this review helpful
Photo by LISAKP71

Sweet Potato Casserole II

Reviewed: Nov. 28, 2008
Leave out the orange juice and you have the perfect straight-up sweet potato dish! On theory the flavors SHOULD be good together, but in practice it's just a little off. Without it, though - homey goodness on a spoon, covered in marshmallows... what's not to love?! I use one 29oz can, smoosh them up with a potato masher (leaving some lumps) and add back approx 1/4 - 1/3 cup of the canned syrup until they're not quite so stiff. I'm pretty generous with the "cinnamon" (which in my house is actually pumpkin pie spice) - a good 5-6 shakes. With one can, you'll fill a pie plate rather than a 9x13 dish. I'm dying to try the streusel topping that MomSavedByGrace added to her review, but it's definitely yummy without it!
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4 users found this review helpful

Zesty Porcupine Meatballs

Reviewed: Sep. 3, 2008
My mom used to make porcupine meatballs when I was little, but I could swear the sauce was creamy, not tomato-based. These are good - lots of flavor, and my kids really liked it served over couscous (added a bit of the parsley and the onion salt to the cooking liquid). I was going to make this with one can of tomato sauce and one of soup, but because I'm a goober and forgot to hit the soup aisle I used one can of seasoned tomato sauce for meatloaf (yes, it's actually called that - a Hunt's product, I think) that I had kicking around the back of the pantry for who-knows-how-long instead. It did have a meatloaf-y hint to it, but it was very tasty and very homey. This would be great comfort food on a chilly evening, but we enjoyed it just fine on a warm Texas night, too! Be sure to really finely chop your onions because even 1/4" dice looks huge when the meatballs are barely over an inch! Next time I'll get the Pampered Chef handy-chopper out and just go to town on that little chunk of onion! Oh, and be very generous with the tomato-whatever - I used the seasoned sauce - in the egg. That's the flavor on the inside of the meatball, and more is better (as long as they still actually hold together, that is)!
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3 users found this review helpful

Sunshine Chicken

Reviewed: Aug. 16, 2008
My kids are gobbling this up right this minute! This was a last minute "! What's for dinner?!" recipe search - I had honey but no corn syrup, and I like the flavor alot. Not ketchup-y, but less sassypants than barbeque. Might try this with molasses the next time I have some in the house, and up the garlic powder just a bit. Since I decided to leave the skin on my bone-in thighs (tuck some sauce under the skin!), I baked this on a rack over the baking pan to allow the fat to drip off. This increased the baking time a bit, so plan accordingly. As with any sweet sauce, the stuff on the bottom of the pan is basically charcoal, so definitely line your pan with parchment - I'm very glad I did! I turned and basted every 15 minutes, added some fresh ground pepper to each side on the last turn and zapped them under the broiler for a minute at the end to just set the sauce a tiny bit more. With a brown & wild rice mixture, my kids (me too!) are very satisfied customers right now!
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8 users found this review helpful
Photo by LISAKP71

Fluffy White Frosting

Reviewed: Jul. 5, 2008
Well, it really DOES taste like marshmallows, that's for sure! My first attempt was BAD - glossy and beautiful, but it never fluffed at all. I tried again because I was pretty darn sure it was because I did the eggs first and let them sit for a few minutes. Bad plan. Second attempt is much closer, but I wish I hadn't run out of clear baker's vanilla. The first one had a really super-white tint while this one is just really white. :) It's pretty darn fluffy - EXACTLY like marshmallow fluff in every aspect, in fact. I want to try again - this time I will whip the dickens out of those eggs, way past soft peaks. I want a frosting that will hold a shape sharply... the second one holds a shape, but in a cute and mooshy way. Still yummy, though!
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5 users found this review helpful
Photo by LISAKP71

Perfect Baked Potato

Reviewed: Mar. 20, 2008
It's, you know, a baked potato. But a REALLY good one. I used Kosher salt on mine and was pretty generous with the olive oil. I love the crispy skin, and the inside was pretty fluffy but not dried out. I had some pretty big potatoes, so I upped the temp to 385 and just let them go until they were done (per the time-honored squish-test); for me it was just under 2 hours. My kids were all over it, too, so I guess this one's a winner! **Added later - my sister reminded me about the baked potatoes from a steak house she served at years ago: coated in freakin' BACON GREASE, fresh ground pepper and kosher salt. They were good. I mean GOOOD. Try it if you dare.
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16 users found this review helpful

Artichoke Dip II

Reviewed: Feb. 3, 2008
This is very similar to the recipe that I have used for years. I can't believe this calls for a full CUP of mayo, though! That sounds like complete overkill, and I think the parmesan could be a little much, too. After draining the artichokes - USE REGULAR ARTICHOKE HEARTS IN WATER, two 14oz cans - I usually run a knife through each can several times to give the hearts a rough chop. I've also started using two cans of chilis (don't bother to drain - that's FLAVOR you're putting down the drain!), and the mayo (usually light - fat free is the work of the devil! :p) is eyeballed, but definitely not even half a cup. Start with about a quarter to a third of a cup, stir it up and adjust until it's a fairly loose, creamy consistency - but not gloppy. I usually use about half a 6oz. tub of shredded parmesan, with an extra handful across the top before baking. And don't forget the Wheat Thins - for some reason, that is the accompaniment that tastes the best with this! Enjoy the dip - I guarantee you will crave this version time and again!
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14 users found this review helpful
Photo by LISAKP71

German Baby

Reviewed: Dec. 5, 2007
Yum! I've always heard this called a "Dutch baby" - my sister first introduced me to this at a breakfast restaurant near her home in Vegas. I was so excited to try this recipe! Thank you so much to SemantiTheft who advised warming your eggs and milk - I did, and it puffed like crazy! I don't have a microwave right now, so I just put a few inches of hot water in the sink and put the eggs and the big measuring cup of milk in there while the oven was preheating. Worked like a charm!I also add a capful of baker's vanilla - clear instead of brown; won't darken the color of the batter - into the milk. Adds a tiny hint of sweetness which I like. This was so easy, and so much fun to watch while it's in the oven - and really fun to eat, too! I don't have a cast iron skillet, so I just used my regular (oven proof) pan the same size, and it worked just fine! I used margarine instead of butter, and the edges seem to be a little salty, so I think I'll try unsalted butter next time, but completely delicious even so! I debate reducing the butter every time, but I think those little pools in the middle are part of the magic! :)
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81 users found this review helpful
Photo by LISAKP71

Baby Shower Raspberry Dip

Reviewed: Aug. 4, 2007
This is good - tastes like a very thick raspberry yogurt. My raspberry extract was virtually colorless, so I added a handful of frozen raspberries for a pinker color (baby shower was for twin girls, so the pinker the better!). The recipe doesn't sound like it makes a lot, but you'd be surprised how far 2 cups of fruit dip will go! I served with both red & green grapes, strawberries, cantaloupe, honeydew and pears cut in thin wedges.
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14 users found this review helpful
Photo by LISAKP71

Strawberry Romaine Salad I

Reviewed: Aug. 4, 2007
This is a very yummy salad! Two hearts of romaine and about half a 9oz. bag of spinach was just right for me. I think most of the yumminess is in the dressing - the salad itself is very simple (even simpler when I picked all the onions off my serving!). I followed reviewer suggestions to reduce the mayo to 1/3 c. and the poppy seeds to just 1 Tbsp, then used a full 3 Tbsp. of red wine vinegar. Really tasty like that, but I was serving this at a baby shower for twin girls, so I wanted a pinker hue than the vinegar alone could give. I tossed in 3-4 frozen raspberries that I happened to have on hand and shook the you-know-what out of it until they just completely dissolved! Much pinker, and even tastier. ** Added later: I just tried a little of the dressing drizzled over a bowl of leftovers from the fruit tray (cantaloupe, honeydew, red grapes & strawberries). An unusual but very yummy way to enjoy both! ** Even later: I made a quick version with just leftover spinach, sliced strawberries and the dressing. I did not miss the romaine, but even though I didn't actually eat the onions last time, I missed the hint of flavor that they added. Don't skip them!
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73 users found this review helpful

Luscious Slush Punch

Reviewed: Aug. 4, 2007
Pretty tasty! I didn't leave enough time for my ingredients to completely freeze, but it was good anyway. Strawberry jello makes a really pretty deep coral punch.
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3 users found this review helpful
Photo by LISAKP71

Pecan-Oatmeal Pancakes

Reviewed: Apr. 7, 2007
Yum! So hearty, and just sweet enough with the tiny bit of brown sugar and the pecans. I agree that it doesn't look promising when you first scoop the batter into the pan - you have a tiny mountain of crunchy stuff with a puddle of runnier stuff around it. Two hints: tap down the mountain with the bottom edge of the measuring cup you're pouring from; it will give you a less crazy-looking finished pancake! Also, the non-crunchy portion of the batter seemed to get a little thicker over time, so let it sit a few minutes before starting to cook. These are very filling, (seem) really fancy-pants, and are not a bit more trouble than plain from-scratch pancakes. Next time I'll try making them with a little cinnamon or a good-sized glug of vanilla. Enjoy! **Added later: I did try these with two capfuls of double-strength imitation vanilla for a half-batch of pancakes - SUPER YUM!
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27 users found this review helpful

Red Snapper

Reviewed: Jan. 30, 2007
Just discovered this (at a bar) via my ex-husband. Holy moley, that is one TASTY cocktail! I've always seen it served as a shot. Don't be askeert of the amaretto if you don't like it (I don't) - the flavor doesn't stand out.
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18 users found this review helpful

Displaying results 21-40 (of 102) reviews
 
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