LISAKP71 Recipe Reviews (Pg. 1) - (1339631)

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Margarita Pie

Reviewed: May 19, 2001
This is a great pie! For extra flavor, I added 1/4 cup tequila to the filling - very tasty. I found that chilling in the freezer was the only way to get this firm enough to keep its shape for serving, and it makes it even more refreshing. Also, I used a 10" pie plate and still had leftover crust (enough to make a miniature pie for the kids with no tequila). To make (2) 9x13 pies, triple the filling and only double the crust. Garnish w/salted lime slices (1/4 rounds) and a little dollop of extra CoolWhip. So pretty! Be sure to NOT just dump the pretzels into the food processor - you could end up with ALL the loose salt from the bottom of the bag! You want salty, but not THAT salty! Learned that one the hard way. :)
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57 users found this review helpful

Ham with Champagne and Vanilla Glaze

Reviewed: Nov. 12, 2011
Made this the first time with a ham that needed to be cooked, which worked well. Cook according to directions with the cloves, etc. then trim, then start this recipe which assumes the ham is cooked. Delicious.
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2 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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56 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

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

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

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

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

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

Pancho Villa Baked Tilapia

Reviewed: Feb. 6, 2011
I was snowed in the day I tried this, so I had to make do without cilantro or foil; I simply sprayed the bottom of a 9x9" baking dish; lightly added salt, pepper & very little garlic powder to the fish; spooned on the Rotel (I use the mild version that has cilantro & lime) and topped with lime slices. Baked with no cover, it was still tremendously tender and ridiculously yummy! The tomato & lime juices in the bottom of the pan end up basically poaching the fish, and the taste is awesome. Although I love fresh tomatoes and will probably try that version, this was an amazingly simple and delicious (and healthy, bonus!) way to get dinner ready in a big fat hurry. WIN.
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4 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Jul. 7, 2012
Oh heck yeah! I made this in a 9x13 pan, which made a thin-ish not too deep cobbler - you could easily double the peach layer with the same topping in that size pan. I followed the suggestion for 8 Tbsp butter and baking only 20 minutes, and it worked perfectly. I also ended up using just about half of the cinnamon sugar on top and it was great - I loved the crunch it creates! This is a great treat, especially with a little splash of half-and-half on top - but how dumb am I to make cobbler without vanilla ice cream in the house?! Next time!
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2 users found this review helpful

Easy Morning Glory Muffins

Reviewed: Jan. 1, 2012
DANG, so good! First, just FYI: I filled my muffin cups FULL, zero space at the top, and I got a full 18 muffins. Plan accordingly! These have a texture full of crunchies and sweet bits of fruit that I really enjoy, and my tops turned out with a shiny little crust that's a little crisp on the edges. All that in a muffin flavored little like spice cake or gingerbread. LOVE. Like lots of other reviewers, I couldn't handle the idea of a full cup of oil - but I had no applesauce, so I substituted about half of it with plain Greek yogurt plus a little splash of milk (I was worried the yogurt would be too thick, but I probably didn't need it, based on the final batter texture). I only had sweetened coconut, but it doesn't seem overpowering. I also used golden raisins because that's what I had on hand, but I love that flavor so I'm sure I'll continue to make them that way. I will also use more walnuts, and use larger pieces next time. I just spied some leftover dried cranberries in my pantry, and I might even toss those in next time. Love this recipe as-is, and also for the possibilities!
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6 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

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

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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61 users found this review helpful

Nana's Apple Crisp

Reviewed: Dec. 31, 2011
DELICIOUS. We made this for Christmas dinner dessert this year, and it was so homey and warming. It is simple, fast to assemble, inexpensive... everything you could ask for in a delicious treat! I'm thinking of giving jars or packets of the dry mix as gifts, it's that yummy. A couple notes: first, I've been using Galas and it is just as good as tart, just a milder taste. I like to sprinkle a Tbsp or so of tapioca over he fruit (as you would a pie) to keep the juices from being too watery. Also, that is a LOT of cinnamon; I actually like it better with less than 1Tbsp. Start with less and see what you think. When you're putting the topping together, first add the sugar to the melted butter and THEN add the flour and oats - otherwise the butter soaks right into the flour and turns gluey. Make sure it's crumbly and not doughy before you spread it over the apples, and feel free to cut back a bit of the butter on top. I did by accident, and it was still great. Enjoy!
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5 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

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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