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

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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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8 users found this review helpful
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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13 users found this review helpful

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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5 users found this review helpful

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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9 users found this review helpful

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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11 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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34 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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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

Spinach, Carmelized Onion and Feta Quiche

Reviewed: Sep. 11, 2008
Takes forever (duh - Cooking Light is always too complicated), but so freaking yummy. Trying with pie crust dough mix next time.
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1 user 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

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