Lisa Scott Provost Recipe Reviews (Pg. 4) - Allrecipes.com (1339631)

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Lisa Scott Provost

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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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46 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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188 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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97 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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62 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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89 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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25 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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185 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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40 users found this review helpful

Overnight Apple Cinnamon French Toast

Reviewed: Feb. 22, 2003
The flavor of this french toast is really great, but you really need to make sure this is cooked completely through! At 60 minutes, mine looked done, but was still very wet at the bottom of the bread layer. We had to do a little improvising under the broiler, but all reviews were still very positive! This is a keeper for sure... longer cook time and maybe a little less milk. Yummy!
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98 users found this review helpful

Cheesiest Tomato Soup

Reviewed: Feb. 22, 2003
This soup is very comforting and yummy on a cold evening, and leftovers freeze very well. It's a very easy way to have an extra-tasty homemade meal (We had our first batch for dinner with grilled cheese, and had the leftovers today with salad and garlic bread). My only problem was not being able to get the cheese to completely melt - I used the finely grated cheddar, and even gave it a whizz with an immersion blender, but still had tiny cheese granules in the end result. No one seemed to mind, though - everyone gave this a thumbs up!!
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14 users found this review helpful

Anadama Bread

Reviewed: Feb. 8, 2003
MMmmmm... very hearty, nice & dense, and just sweet enough - especially with a tiny bit of butter. This is great with a soup or stew (we had boiled cabbage with potatoes and sausage) - a perfect combo! It's also nice & quick, as homemade bread goes. We really enjoy it hot from the oven, but I seriously doubt we'll have any left over to try it toasted... We'll be making this often in our house. Thanks for the recipe! (By the way, how the heck is this pronounced?)
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55 users found this review helpful

Batter White Bread

Reviewed: Jan. 25, 2003
This is a kind of weird recipe. It's not really a batter, and the mixing doesn't really work because it's dough, and the spoon just kind of knocks the lump around. It doesn't really taste like anything in particular, and the texture is odd. It is much easier than kneaded dough, but for me it was too much effort for an iffy result.
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20 users found this review helpful

Burrito Pie

Reviewed: Jan. 25, 2003
This recipe was good, but I know I will make several changes next time: I too will use taco seasoning in the ground beef(no water), and I won't mix the beans in with the meat mixture - makes it too gloppy & all one texture. I like the idea of spreading the beans on the tortillas, and will definitely use zesty beans. The new layering order will be: meat, cheese, beany tortillas (bean side down), meat, cheese, beany tortillas etc. I'm also going to split this into two 9" disposable pie pans - bake one & freeze the other for future use (this is a VERY big recipe). It was pretty good the original way, and I know we'll really like it this way. Can't wait!
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985 users found this review helpful

Thanksgiving Yams

Reviewed: Jan. 25, 2003
These are really really tasty, and so darn fast! I was pretty skeptical, but the gingersnaps add just the perfect flavor. I had baked sweet potatoes on hand (1 hr 40 min @ 350 degrees), so I substituted an equal measure for the canned; I too put the warm sweet potato mixture in a serving container and then browned the (small sized) marshmallows with a quick zap under the broiler. I noticed the first time I made these that they hold their shape upon serving, which gave me the idea to use this as a super-quick easy cheater version of sweet potato pie - just put the mixture into a graham cracker crust, top with marshmallows brown. Really yummy! If you won't be serving the whole pie the same day, I suggest washing it with egg white baking (to seal out the moisture from the filling). Definitely a must-try.
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36 users found this review helpful

Cheese Herb Bread

Reviewed: Jan. 25, 2003
This bread tastes really great, but I wouldn't recommend baking it in a breadmaker. Just like a previous reviewer, mine fluffed so vigorously it stuck to the inside lid, and half of this yummy loaf was scraped off into the sink! Take the extra time and do this one by hand, and add a little rosemary and Italian seasoning. Very tasty!
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30 users found this review helpful

Barbeque Pork Two Ways

Reviewed: Jan. 25, 2003
This recipe made my house smell just like a BBQ restaurant! I used boneless country style ribs and sliced diagonally, then packed the sugar VERY lightly and used 1 cup BBQ sauce and 1 cup ketchup. (I used the crockpot method). We ate our sandwiches on lightly toasted bolillo rolls with lots of dill pickle slices. These taste like the real deal, and would be a very low maintenance, low stress way to feed a crowd. We'll be using this again very soon!
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92 users found this review helpful

Easy Roasted Pork

Reviewed: Jan. 25, 2003
An instant hit! Next time I will double the sauce ingredients because it is so yummy - the sweetness of the sauce went really well with my tangy mashed potatoes (I use hardly any butter and lots of lite sour cream). I did change the recipe a little bit: instead of flouring the bag, I put the flour on a plate and put a little of the measured ginger in the flour before putting the rest in the applesauce. I dredged the roast in the seasoned flour and browned the roast on the stove. I stirred the remaining ginger/flour into the applesauce (you could end up with a dry floury lump if you don't stir) and proceeded normally from there. One of our new favorites. Thanks for the great recipe!
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110 users found this review helpful

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