LISAKP71 Recipe Reviews (Pg. 5) - Allrecipes.com (1339631)

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Crispy Herb Baked Chicken

Reviewed: Jan. 15, 2003
This is a great starting-point recipe! I added Italian seasoning, a tiny dash of poultry seasoning and a healthy pinch of dried rosemary - crush it in your palm before adding to the mix, which will release the flavor as well as saving someone from getting a giant pine needle stuck in their teeth! I sprinkled the leftover potato mixture over the top of the chicken pieces in the pan, which made for extra crispiness and flavor. I can't wait to try this with flavored potatoes as another reviewer mentioned. Super fast prep, and a tasty dinner.
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114 users found this review helpful

Irish Cream Truffle Fudge

Reviewed: Jan. 4, 2003
YUM! This is really very easy, and the results are super impressive! Instead of all semi-sweet, I used half-and-half milk chocolate and semi-sweet. It was still very rich, but that just made you happy with a smaller piece! (But that doesn't mean you can resist going back for another piece in a few minutes...). **One note: This was very boozy (but good!) the first day, but I think the flavor mellowed a little as it sat; try to make it a day ahead (if you can resist).
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67 users found this review helpful

Baked Scallops

Reviewed: Nov. 4, 2002
I used baby bay scallops, and our family likes the taste, and the crunchy topping is great. However, we agree that as a main course, it was just a little too much. If we make this again, it will be as an appetizer or a side dish.
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44 users found this review helpful

Chicken Tortilla Soup II

Reviewed: Nov. 4, 2002
YUM, so great!!! One note: about HALF the oil is plenty. For ease of preparation, I got a pre-cooked rotisserie chicken from the deli counter instead of the chicken breasts - way faster and easier, and the meat is really flavorful. Just take it off the bones, give it a rough chop and you're done. My no-nonsense, meat&potatoes husband requested a big batch of soup to take camping! Nice and sniffle-inducing spicy; adjust the cayenne or serve with a big spoonful of sour cream for the faint of heart. I've already sent the recipe to four people; my family loves it, and so do my husband's camping buddies. This will go into heavy rotation for us! Garnish with any combo of: crunchy tortilla strips (save a few tortillas to make some fresh-sprinkle lightly with onion powder); some remaining cilantro; sour cream, shredded cheese; avocado; and whatever you do, don't skip a squeeze of fresh lime!
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214 users found this review helpful

Summer Corn Salad

Reviewed: Sep. 13, 2002
A very summery flavor! We use less onion, and use a sweet variety - and the longer it refrigerates, the better it tastes. I use this trick for cutting the corn: set a bundt or angel food pan on the counter (open side up, as if to pour batter in), then rest one end of the cob in the middle hole. No slipping around as you cut, and the kernels fall right into the pan!!... and you feel ever so clever.
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287 users found this review helpful

Watergate Salad

Reviewed: Sep. 13, 2002
This is one of those homey recipes that FEELS like a family tradition, even if you've just tried it for the first time! I prefer with finely chopped pecans, as walnuts can have a slightly bitter edge to them. Super fluffy goodness in a spoon!!
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62 users found this review helpful

Urban Legend Chocolate Chip Cookies

Reviewed: Aug. 30, 2002
The funny thing is, I don't really like chocolate chip cookies all that much - I just wanted something for my kids to send to my husband (who was working out of town), but DANG these are good! They stay dense and moist, not fluffy and cake-y like other recipes I've tried, and it's all chunk with a just a little cookie holding it all together!! The last time I made them, I used 1/2 cup each of walnuts, pecans and macadamia nuts, and substituted almost 1/2 of the semi-sweet chips with a Hershey Bake Shoppe product called Almond Toffee Bits - basically the inside of a Heath bar, but in perfectly uniform little chunks and with no mess and frustration of chunking up the candy yourself. Really great! Oh, and if you really want to go overboard, make an ice cream sandwich with a couple of these bad boys!
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71 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Aug. 30, 2002
HO-LEEE MO-LEEE! Man, this stuff is GOOD! Don't let the seemingly common ingredients fool you - this is incredible on any salad (let's put it this way - I've had salad twice a day since I made this, including a breakfast salad!!). It's exactly the way I think dressing should be - so tangy, packed with flavor and EASY. I love that I can store it out in my countertop with my olive oil and vinegars (I put it in an empty balsamic vinegar bottle - very cute!). **For an extra-tasty Greek salad, put the desired amount of dressing in a small bowl, and add at least 1/2 the amount of feta you plan to use. Stir gently, then let it sit 15 minutes or more before adding to the traditional salad ingredients. Very yummy! **ADDED LATER** Made as directed, this dressing will separate very quickly and very thoroughly! Here's how to lessen that: You will have to scale back quite a bit - play with the recipe scaler until the oil and the vinegar together equal an amount that will fit in your blender and still leave mixing room. Then, put everything BUT the oil and the herbs in the blender and start 'er up - medium high should do it. Very slowly drizzle in the olive oil until it is all incorporated. Woohoo! You just emulsified! Stop the blender, add in the herbs, pulse once or twice. Just mix in the herbs, don't chop them - it's prettier. Problem solved!
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1212 users found this review helpful

Christmas Breakfast Sausage Casserole

Reviewed: Aug. 6, 2002
So tasty, so easy, so great!! I've made this three times (for a houseful of company each time), and it's always a hit. (It's also really nice to be able to visit in the morning instead of standing at the stove.) These are generous servings, and thank goodness - everyone goes for seconds! I've tried the half regular/half sage sausage combo as suggested, but my favorite is to just use Jimmy Dean Maple flavor sausage - HEAVENLY. This is my go-to recipe to impress for breakfast or brunch!
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252 users found this review helpful

Lemon Ice I

Reviewed: Aug. 6, 2002
I SOOO love lemons, and this is perfect for a hot Texas summer! Just beware, mine took a little longer than the 2 hours noted to freeze (using the pan-in-the-freezer method), and you should plan to serve it all the day you make it - it became VERY firm by the next day. I must say though - my favorite part of this recipe was the reviewer tip to peel the lemon with a vegetable peeler and then whirl the shavings with the sugar in a food processor. Genius!! My knuckles thank you. (Now I can make Lemon Pudding Cake twice a week instead of once... :) ) NOTE: The name is a little misleading; it's more like lemon ice cream rather than an ice or sorbet.
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44 users found this review helpful

David's Mesquite Smoked Texas Brisket

Reviewed: Aug. 6, 2002
This is definitely a recipe for garlic lovers! I love garlic, and I thought it was just on the brink of too much - but not quite! Like all good brisket, it takes awhile, but you sure feel official when you taste it. Even good the next day chopped with bbq sauce on a hamburger bun!
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28 users found this review helpful

Classic Baked Mostaccioli

Reviewed: Aug. 6, 2002
Really good, especially after fiddling. Stay with me here!: instead of ground beef, I used pork sausage and added an egg, italian-style seasoning and bread crumbs. Make Tbsp-size meatballs and brown in a large pan with some diced onion. When brown, drain the fat, add the sauce ** and a can of diced tomatoes with the juice ** then ignore it for awhile to let it simmer together, then continue with the recipe as above. Sounds like a lot more work, but it's really not - you can even prepare the meatballs in the morning and put them on a plate in the fridge or freezer until you're ready to start dinner (put a long piece of plastic wrap sprayed with Pam on the plate first, then fold it over the meatballs to cover). Besides, you feel so Martha!! Really good with a giant caesar salad and a big hunk of crusty bread.
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30 users found this review helpful

Grilled Potatoes and Onion

Reviewed: Aug. 6, 2002
Wow, pretty darn good! Actually, even though I made them with dinner, they remind me of the hearty breakfast potatoes my dad would cook when we went camping when I was little. Easy to prepare ahead of time, then toss on the grill for awhile before starting the meat.
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27 users found this review helpful

Barbequed Marinated Flank Steak

Reviewed: Aug. 6, 2002
Well, I'm not sure what happened, but this wasn't great. It smelled really terrific as it was marinating, but it tasted off - almost like wild game! Very odd. Probably won't try again.
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24 users found this review helpful

B.L.T. Salad with Basil Mayo Dressing

Reviewed: Jun. 26, 2002
Very yummy! I did use a full pound of extra thick bacon, and added a tablespoon or so of milk to the very thick dressing (light mayo worked great). One note about the croutons - the amounts listed for salt and pepper were very heavy even though I doubled the bread - start at about 1/3 of the amount listed and go from there. FYI, these are 4 VERY LARGE servings!! For typical side salad servings, it would be closer to 8-10. Such a great salad & it does taste just like a BLT. It even kept well in the fridge overnight, to my delight!
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72 users found this review helpful

Roast Chicken with Thyme and Onions

Reviewed: Jun. 13, 2002
This tasted really great and the family liked it, but I had the same problem I always have with roasting chicken - the clean-up in the oven!!! No amount of foil tenting, various roasting pans or any other contraption I come up with makes much difference. Tastes great, but I probably won't make again for that reason.
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45 users found this review helpful

Salsa Chicken

Reviewed: Jun. 13, 2002
So good! I use Pace Thick & Chunky - it works perfectly because it has some body to it and it's already kind of "cooked", so putting it in the oven doesn't drastically alter it. Really great with Mexican style corn and spanish rice as another person noted. Easy and good dinner!!
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61 users found this review helpful

Easy Caramelized Onion Pork Chops

Reviewed: Jun. 13, 2002
These are really good, but you have to be very careful not to get too peppery. Also, the first time I cooked these, they took FOREVER! The second time, I cooked them at a little higher temperature, and uncovered them for part of the cooking time; they were faster, but not as tender. Oh well, they taste good enough that I'll try to find the perfect combo of temp and time! Overall very good.
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22 users found this review helpful

Prize Winning Baby Back Ribs

Reviewed: May 22, 2002
I must say I was a little skeptical, as I've married into a family of Texans and have heard stories of all the steps a proper rib cookout should entail - well, these were really great! I actually just used an inexpensive, store-bought (gasp!) BBQ sauce, but next time I'll plan ahead and make some of Bubba's Best BBQ Sauce (here on allrecipes.com) and really knock 'em dead. Great ribs!
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61 users found this review helpful

Grandma's Sweet Slaw

Reviewed: May 22, 2002
This recipe makes a LOT of slaw! I thought we could enjoy it over the next few days, but it got very watery and limp after just a few hours in the fridge. Okay recipe, but I guess we're just not huge fans at my house.
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95 users found this review helpful

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