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

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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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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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15 users found this review helpful
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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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85 users found this review helpful

Mom's Homemade Stuffing

Reviewed: Nov. 13, 2007
It's from my mommy, and it's yummy!
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1 user found this review helpful
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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
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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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76 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
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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
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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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42 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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51 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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34 users found this review helpful

Taco Soup For Dummies

Reviewed: Nov. 6, 2006
Taco Soup for Dummies. Easy, lightning fast, cheap and taaaasty. Serve with cheese, sour cream, warmed tortilla chips.
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1 user 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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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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118 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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142 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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