LISAKP71 Recipe Reviews (Pg. 3) - Allrecipes.com (1339631)

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Chocolate Sour Cream Cookies

Reviewed: Jan. 2, 2007
I am not a huge chocolate fan (odd choice of cookies, but there you are), and these are right up my alley. Not over-the-top in-yer-face death-by-chocolate, but a very delicate, mild flavor, cut nicely by the nuts. The first bite actually tastes a bit bland, but maybe a teeny bit of salt or vanilla could fix that. After that, they're very good, but subtle. Also, I like that they stay pillowy soft for days. Overall, I really like them, but know your audience: a die-hard choco-holic would need to add a generous amount of chocolate chips or something!
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38 users found this review helpful

Pani Popo (Hawaiian Coconut Bread)

Reviewed: Dec. 11, 2006
This is so yummy! I agree that the amount of rolls called for is too few (or the pan should be smaller). I used 12 rolls in a 9" x 13" with the saucy mixture called for, and it turned out wonderfully; I can't imagine that much liquid for only 6 rolls. I will probably use a bit less sugar next time, but overall I loved it. Rich, but not overpowering.
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49 users found this review helpful

Sour Cream Cookies II

Reviewed: Dec. 11, 2006
These are a great cookie both for those who prefer a less-sweet version (as-is), and for those who like sweet (iced with Icing for Sour Cream Cookies on this site). I agree that they are almost like little scones (not a moist cookie, and they don't spread). I found that they cooked in much less time than noted - my oven temp is accurate, and 13 minutes was plenty, so watch carefully. Love that they're packed full of nuts, and I used golden raisins in my version - a little more subtle flavor. Will definitely make again.
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33 users found this review helpful
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Easy Herb Roasted Turkey

Reviewed: Nov. 5, 2006
This makes the yummiest, really moist and tender (as in falling off the bone, literally; if you need your turkey to be pretty, keep a sharp eye out) Thanksgiving bird. Definitely make gravy from the herb-y, flavorful drippings - it completely kicks you-know-what, too. Can't say enough good things about this one. I used softened butter, which is tasty and easier to handle, and put most of the mixture under the skin. My roaster doesn't have a lid, so I tightly covered with foil; it worked just fine. In other words, you can't go wrong! **Added later: well, I've made this several more times in different ways - In the oven with a turkey bag, in a countertop roaster, all olive oil instead of butter, sprinkling generously with paprika after pouring on the herbs (to enhance browning - but don't baste or the "fake tan" will wash off!)... turns out great every time. Made Thanksgiving lunch this year ('07) for 50+ people at work, including this turkey, and it was rave reviews all around! ** Added '08: I've made this about six times now, so I've decided that this is the magic combo: use olive oil as written; use most of the mixture under the skin with just enough outside for pretty; don't use an oven bag; after the herbs are poured on, add a generous coating of Paprika and skip the basting (don't need it anyway!). Cooked again for work - well before noon at least 10 people had walked up to me with shiny fingers and half-full mouths, saying "that turkey is so GOOOD!". 'Nuf said.
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458 users found this review helpful

Whole Wheat French Toast with Peaches

Reviewed: Nov. 4, 2005
I made this for breakfast at work today, and everyone really liked it. I was a little concerned, because the egg didn't reach between slices of bread, but it got eaten up in a big fat hurry! I did make a recipe and a half (18 slices of bread, still in a 9x13), so maybe I'll make more eggs and dip each slice next time. The only other change I made was to use pumpkin pie spice instead of cinnamon. A few soggy slices here and there, but everyone said they liked it!
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15 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Jul. 15, 2005
These are so chocolatey it's ridiculous! Not a bad thing, but I'm definitely going to add more nuts next time. They aren't dense, and they stay very soft. The only change I made to this recipe was to follow the suggestion to use 1 cup white and 1/2 cup brown sugar (light brown, very lightly packed), and it's perfect. Co-workers are giving thumbs-up!
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114 users found this review helpful

Marshmallow Crispie Bars

Reviewed: Mar. 17, 2005
Perfect! I've never made rice crispie treats with vanilla, but it adds a great softness to the flavor. These are perfect as-is, but I just made a batch for Saint Patrick's day with these changes: cut back a little on the butter, went a little heavy on the marshmallows, and instead of vanilla I added (of course) green food coloring (about 10-12 drops for a double batch) and a few tablespoons of Irish Cream liquor. After I patted this into a 13x9 pan, I topped it with 1/4 cup each white, milk and semi-sweet chocolate chips, which I had melted and mixed with a tablespoon of butter and another few tablespoons of Irish Cream (this is the top layer of the Irish Cream Truffle Fudge recipe found here!). It spreads on top in a thin layer. They're a hit here!!
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33 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Nov. 21, 2004
Five stars because this is very easy, really tasty, super economical, can feed a crowd, and makes great leftovers. By the time all the ingredients were added, my 4-quart crockpot was completely full. This is a HUGE amount of food! All I had on hand was chicken taco spices, but it worked just fine (with a little extra salt & pepper while browning the hamburger). We topped ours with shredded Colby-Jack and lite sour cream, and warmed our tortilla chips on a cookie sheet at 350 for 3-4 minutes for extra crunch and flavor. YUM!!
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131 users found this review helpful

Southern Sweet Potato Bread with Pecans

Reviewed: Dec. 1, 2003
YUM! These loaves are just FULL of the nuts and raisins, and are very moist. Such a really great combination of subtle flavors! I made a few substitutions with great results: I used pumpkin pie spice for nutmeg, 1/3 white sugar & 2/3 light brown, half oil & half applesauce, and used baked sweet potatoes: bake on parchment because they're messy! Prick potatoes, bake about 1hr 40min at 350F. The flesh pretty much pulls away from the skin - put the flesh in a bowl and give it a quick stir with a wisk and it's ready to go. I baked mine in mini-loaf pans (about 5-1/2" x 3-1/2" x 2") - this recipe makes 4 loaves at about 1 generous cup batter per loaf - for 50 minutes. Perfect! These will be holiday gifts for sure (and plenty for us, too!). For a zippy version, I might try dried cranberries in place of the raisins.
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51 users found this review helpful

Easy Potato Sausage Soup

Reviewed: Nov. 7, 2003
I found this recipe just in time - yesterday was our first really chilly day since summer, and this was perfect for dinner! I made this with a little more veggies (3 large fresh carrots, and 3 stalks of celery along with the onion), so I increased the liquid to 1 can of chicken broth & a can & a half of water (with 1 teaspoon of Cajun seasoning for extra flavor) - so then I had to increase the potato flakes to 1-1/2 cups! I used about 5 cups of red potatoes (skin on), and added my chunked-up smoked sausage to the veggies to brown it a little. I ended up with a great big pot of yummy, stick-to-your-ribs coziness in a bowl. Really good with warm french bread from our grocery store bakery. We'll be making this often during the winter ahead!
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43 users found this review helpful

Oatmeal Banana Nut Bread

Reviewed: Nov. 6, 2003
Really good, classic banana nut bread taste. Use lots of extra banana, especially if you are generous with the nuts - they seem to cut a little of the banana-ness from the flavor (I doubled the recipe and poured the first loaf without nuts before adding them to the batter for the second loaf. The no-nut version, although the very same batter, was much more banana-ier!). I also followed the suggestion of an earlier reviewer and sprinkled the batter with extra oatmeal before baking - what a pretty touch! We will definitely use this recipe again.
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185 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Nov. 6, 2003
These turned out really well, and my kids loved cutting them out and decorating them. (**Don't be discouraged by the amount of dough - it makes a LOT more cookies than it looks like it will.) After adding the ginger, I substituted an equal amount of Pumpkin Pie Spice (2 tsp.) for all the other individual spices, and it worked perfectly. I will be pretty generous with the spices next time, though - by the time my 14-year-old worked in enough flour to handled the dough, it was a little bit diluted. Still yummy, and we'll probably make them a few more times this holiday season. **Just remember to use a pastry brush to get all the excess flour off your cookies (top AND bottom) before placing them on the baking sheet - prettier and tastier!
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92 users found this review helpful

Clone of a Cinnabon

Reviewed: Nov. 6, 2003
These are a new family favorite - my husband asked, "Aren't you going to make any more cinnamon rolls?!?" about 2 seconds after the first batch was gone! I love how tender they are, he loves the moist centers, and the kids are too busy stuffing their faces to express an opinion...and they really do taste like a Cinnabon. I used light cream cheese for the frosting, and it worked just fine. **One note - my oven is usually pretty accurate, but I did need to turn the temperature down to 385F. Keep an eye on them while they're baking - they're too yummy to ruin! Definitely a must-try.
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16 users found this review helpful

Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: May 4, 2003
All the signs of greatness: Tastes really good, is fast and easy, and also pretty darn inexpensive! I went a little easy on the crushed red pepper (it was still nice and spicy), and topped each serving with a little shredded fresh Romano. SERIOUS YUM, especially with a glass of red wine...
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53 users found this review helpful

Thai Peanut Chicken

Reviewed: Mar. 26, 2003
This is so delicious, and very fast & healthy to boot! I followed the suggestions of previous reviewers and doubled the sauce, added pea pods to the mix, and also scaled the cayenne back a bit for my kids. I will probably use the suggested amount next time - I think it will be zippy without being unbearably spicy. With those adjustments, I was really enjoying my plate of chicken (on a bed of rice, of course!), but then I went from great to *PERFECT* with the addition of a handful of fresh cilantro leaves. Could not be better; forty-seven stars!
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88 users found this review helpful

Waffle Iron Brownies

Reviewed: Mar. 4, 2003
These are really good, but I would agree that they are more cake-like than brownie-ish. Kind of like a flat, warm cupcake! We had ours with vanilla ice cream and Sue's Homemade Hot Fudge sauce. Yum! We tried varying degrees of done-ness, and the slightly gooey center was the universal favorite, so keep a close eye on the waffle iron! I can't wait to bust this one out for company. (I think I'm going to try the Cinnamon Ice Cream recipe here with it, too. MMMMmmm....)
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24 users found this review helpful

Applesauce French Toast

Reviewed: Mar. 4, 2003
Very yummy and moist french toast - We didn't even need any butter! I had cinnamon applesauce, so we used that, and I substituted pumpkin pie spice for plain ground cinnamon, which was very tasty. I must agree that this recipe makes more than six slices of french toast - I think I made 10 slices before running out of liquid, so plan accordingly. Also, be aware that the high sugar content of the batter makes it susceptible to burning, so keep a very close eye on the cooking toast; I found that medium heat worked best for me. Enjoy!
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35 users found this review helpful

Baked Macaroni and Cheese

Reviewed: Mar. 4, 2003
This is really good old-school macaroni, the type that basically keeps its shape when you serve it - exactly what I was looking for. I only added a few things: I stirred 1/4 tsp. creole seasoning and about 1/8 tsp. cayenne along with the salt & pepper in the milk mixture. I used colby-jack cheese and reserved a little handful to top the macaroni before going into the oven. After baking for 30 minutes, I topped the macaroni with buttered Italian-style bread crumbs (almost a cup of crumbs and 2 Tbsp. melted butter) and baked the last 10 minutes. Zippier than average macaroni, but still recognizable and very comforting. Perfect!
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179 users found this review helpful

Creolized Stuffed Chicken Breasts

Reviewed: Mar. 2, 2003
This recipe is worth about forty-two stars!!! It's super fast & easy prep, nothing to mess around with once it goes in the oven, beautiful and VERY tasty! This would be easy to make for a big crowd, and it would make an impressive presentation without killing yourself over it. Everyone loved it, including my sister's not-quite-one-year-old baby. Zatarain's Creole Seasoning has the perfect spice for this recipe, and it turned out great even with substituting ranch dressing for bleu cheese, a Hillshire Farms smoked beef sausage instead of andouille and plain ol' produce section mushrooms. A very big hit at my house. Cannot recommend highly enough!!
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35 users found this review helpful

Sue's Hot Fudge Sauce

Reviewed: Feb. 23, 2003
This is a really good homemade sauce, although I too wish it were thicker when warm; I might try cooking it longer next time to see if it gets thicker. For an extra rich gourmet touch, I added about 1/2 Tablespoon of Folgers instant coffee crystals before boiling. Pretty tasty!
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38 users found this review helpful

Displaying results 41-60 (of 102) reviews
 
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