Lisa Profile - (13736264)

cook's profile


Home Town: California, USA
Living In: Sonoma, California, USA
Member Since: Jul. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Mexican, Indian, Italian, Middle Eastern, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Camping, Walking, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
My household includes myself, my extremely loving and awesome husband, our feisty "I own this house" cat, and our loveable "I look like a little stuffed animal" dog. I love my job, love my family and love my life!
My favorite things to cook
I don't eat flour, so it makes cooking (and especially baking) quite a challenge, but I love pushing myself to see what I can create. I especially love to make soups and casseroles. I am also the queen of the grilled cheese (using flourless bread, of course, lol)'s my specialty!!
My cooking triumphs
Layered Pumpkin Cheesecake -- by far my greatest triumph. I use a heat-stable Stevia substitute for sugar, low fat cream cheese, my own sugar free graham cracker crust...and NOBODY ever knows the difference. It disappears in moments, and people literally lick their plates. Awesome!
My cooking tragedies
Luckily, the hubby seems to think that everything I make is fabulous...with the exception of one creation. The time I tried to make cauliflower mashed potatoes, substituting cauli for the standard potatoes, was a complete disaster. I'm not sure where I went wrong, but it was horrible. Awful. My guy actually gagged when he ate it. Never again.
Recipe Reviews 18 reviews
Fry Bread Tacos II
This review is mostly for the fry bread, since the taco part of the recipe isn't really a recipe (since it is using a store bought taco seasoning mix...although if you are looking for a seasoning, I suggest Taco Seasoning I from this site). Ok, so the fry bread is actually pretty good. I made this twice; as written, it yielded us 4 breads. The dough was a bit sticky, but I just added a little bit more flour, and it came together well.

1 user found this review helpful
Reviewed On: Jun. 1, 2014
Soft Oatmeal Cookies
Delicious oatmeal cookie recipe! 5 stars because the cookies are great as written, however I do like to make a few changes. I add a splash of lemon juice to make the cookies a little fluffier (I almost always use it as a leavening agent when paired with baking soda if I'm making can't taste it, and it makes the cookies not go flat). I also use pumpkin pie spice instead of cinnamon -- trust me, it is SO good! Cooking time is on point. I use parchment paper and cook for 9 minutes at 375, leaving the cookies to cool on the sheet for a few minutes before transferring to a wire rack. They come out perfect every time!

1 user found this review helpful
Reviewed On: May 29, 2014
Banana Rum Cake
Wowzers, this is quite 'rummy'. The good: the texture of the cake was amazing. My one cup of bananas ended up being 3 bananas, and it made the cake SO moist and delicious. The bad: now, I enjoy rum, but perhaps not quite this much. I would probably drop this down to 1/3 c rum, and make up the rest with water. And that's just the cake. Let's talk about the frosting. One word: NO. Too much rum. I'm sorry, and perhaps my proportions were off or something, but this was WAYYY too rummy for us. And we like booze, so that must be saying something. ;) It was hard to eat that same day. By the next day, the rum frosting had tamed a bit, so it was slightly better. Overall, the recipe was just ok. The cake has potential though, particularly with how moist it is. I might just make a different topping next time.

1 user found this review helpful
Reviewed On: Jul. 11, 2013

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