Lisa Recipe Reviews (Pg. 1) - Allrecipes.com (1492490)

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Cherry Cobbler II

Reviewed: Feb. 17, 2008
Mmm Mmm Good! I veganized the recipe, using Earth Balance (1/3 c.) in place of the butter and soymilk for the milk. Per the reviews I added in a 1/4 t. of vanilla and a couple of sprinkles of cinnamon (which I love) to the batter and reduced the sugar to 3/4c. Turned out really good with some nice crispy edges. Definitely bake in a smaller pan for thicker pieces. Great the first day piping hot with a scoop of soy ice cream and oh so good the next served cold by itself!
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1 user found this review helpful

Tofu Tacos I

Reviewed: Nov. 19, 2007
I followed the recipe exactly except for not having herb tofu so I just added 1T of McCormick Poultry seasoning to the tofu after crumbling. Skipped on the cheese and avocado. Leftovers great in soft tacos the next day! **Oh yeah and I always freeze my tofu per the Mock Chicken recipe.
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1 user found this review helpful

Mock Chicken

Reviewed: Nov. 15, 2007
I recently switched to a full vegan diet and this recipe has really helped increase my possibilities with tofu. Instead of simmering the tofu I just bring the tofu down from the freezer a day before I need it and place it in the refrig to thaw out, you know like I used to do with meat. Works great, Thanks!
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20 users found this review helpful

Breaded, Fried, Softly Spiced Tofu

Reviewed: Nov. 15, 2007
My first attempt at making tofu and it turned out great thanks to this recipe! Per the Mock Chicken recipe I put the tofu in the freezer until a day before I needed it when I let it thaw in the refrigerator instead of simmering it in hot water like the recipe indicated. Wrapped in a dish towel I am able to squeeze out a fair amount of liquid without having to place a heavy object on it like I have seen suggested. I did make the mistake of buying firm instead of extra firm tofu but it did not cause any problems. These turned out great crunchy and tasty on the outside with a chicken like texture on the inside. Definitely keeping this one!
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24 users found this review helpful

Ice Cream Cake

Reviewed: Jul. 1, 2007
Ice Cream Cake is a family tradition on birthdays. This recipe showed me how I could just as easily make one as buy one. Used the Black Chocolate Cake recipe for the cake and made it in 2 round cake pans instead of a 9x13 which meant I had to slather the ice cream on by hand instead of using the square shape of the ice cream gallons. Made one with mint chocolate chip and the other with cookies and cream.
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73 users found this review helpful

Black Chocolate Cake

Reviewed: Jul. 1, 2007
Perfect! Used this cake to make Ice Cream Cake and it turned out great. Used 2/3 c. Smart Balance Buttery Spread in place of the shortening and followed reviewers advice and added 2 t. of instant coffee to the boiling water.
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1 user found this review helpful

Red Enchilada Sauce

Reviewed: Jun. 28, 2007
I made this recipe to use in the Black Bean and Rice Enchiladas recipe from this site. Very easy to make and oh so tasty! I really think that the quality and heat factor of the salsa used really makes the difference. The heat from the fresh made picante sauce I used really toned down the strong tomato taste that is tomato paste and kept it from becoming too much like an italian sauce. Followed the recipe as written plus a couple of shakes of cayenne.
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0 users found this review helpful

Black Bean and Rice Enchiladas

Reviewed: Jun. 28, 2007
I was ok with this recipe before I made it then began to doubt it when I realized how not cheesy it was, I mean come on Enchiladas=Cheese to me!! But lo and behold it turned out really well, forgot all about the lack of cheese. I did sub fresh ingredients for the processed ones..1 1/2 c black beans for the canned...1 1/2 c. of diced fresh tomatoes and green chilies...home made tortillas and 1/4 c of fresh made picante sauce..and the Red Enchilada Sauce from this site for the 1 cup of salsa. I also took the advice of another reviewer and just put the cheese in with the filling instead of on top. Very Good with a big salad!
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78 users found this review helpful

Kay's Spaghetti and Lasagna Sauce

Reviewed: Dec. 19, 2006
I made the Spaghetti with Marinara sauce from this site and loved it however when I tried it with lasagna it came out a bit too liquidy, but this one worked great! The chunkiness worked really well with lasagna and provided just the right amount of liquid for the pasta to bake. Instead of adding meat I just sauteed all the veggies in about 2T of olive oil and then followed the recipe from there. The spices worked well however I like a bit of spice so I added in some red pepper flakes along with a sprinkle of baking soda as a reviewer suggested to reduce the acidity. This is definitely my lasagna sauce, and perhaps my spaghetti sauce, from now on!
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1 user found this review helpful

Quinoa and Black Beans

Reviewed: Dec. 14, 2006
Tasty, healthy and easy to make, what else could one ask for? If you have never tried quinoa before, as I hadn't, don't worry you are in for a treat! I used 3 cups of just made black beans instead of the canned, doubled the cayenne and omitted the cilantro since amazingly I did not have any in the fridge! This will definitely become a regularly made dinner.
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1 user found this review helpful

Whipped Potatoes

Reviewed: Oct. 25, 2006
Mmm-Mmm good! I had a craving for some potatoes and these hit the spot! Turned out nice and creamy with a great seasoned taste. I definitely used more than a pinch of salt and pepper but to each his own! Served with chicken fried steak II, biscuits and salad, yum!
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6 users found this review helpful

Chicken Fried Steak II

Reviewed: Oct. 25, 2006
Just what I was looking for, a chicken fried steak with some spice to it! I dipped each steak in all the mixes and then set them out on wax paper for about 20 minutes, dipped in last mix again and then fried. Had no problems with the breading. Definitely have to serve with mashed potatoes, biscuits and gravy!
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35 users found this review helpful

Cottage Cheese Chicken Enchiladas

Reviewed: Oct. 24, 2006
I was pretty skeptical about this recipe but knew so many reviewers could not be wrong. It turned out great, nobody could even tell that there was cottage cheese! I followed the recipe to the letter except for subbing in low fat sour cream in and canned chicken breast. Will definitely be making again!
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0 users found this review helpful

Amy's Spicy Beans and Rice

Reviewed: Oct. 3, 2006
Easy to make and tasted great! I added in some sausage we had leftover and omitted the onions and olives. Also used three cups of just made black beans in place of the canned. Served over salad.
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1 user found this review helpful

Mmm-Mmm Better Brownies

Reviewed: Jul. 8, 2006
I made these first with oil and then with butter. Definitely liked them better with butter (actually Smart Balance buttery spread)! They turned out nice and chewy! Both times I increased the cocoa to 7T, used all brown sugar and omitted the salt and walnuts.
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3 users found this review helpful

Chili Cheese Dog Pot Pie

Reviewed: Jul. 3, 2006
Everyone liked this meal and it is so easy to make. I cooked the sliced hot dogs for a while before adding in the cans of chili and stirred in the cheese before topping with cornbread. I used a can of Hormel Turkey Chili (which I highly recommend, it greatly reduces the fat content w/o decreasing the flavor) and one can of pinto beans. Will definately be making this again!
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3 users found this review helpful

Clark Gable Pancakes

Reviewed: Dec. 18, 2005
THE best pancakes ever! Just added a T of brown sugar and got great results!
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5 users found this review helpful

Tofu Lasagna

Reviewed: Dec. 4, 2005
It is true, you can't even tell it has tofu! I used a whole jar of spaghetti sauce, whole wheat lasagna noodles and 3 cups of cheese.
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2 users found this review helpful

Aunt Cora's World's Greatest Cookies

Reviewed: Dec. 4, 2005
Perfect! I used Smart Balance buttery spread, smooth natural peanut butter, 3/4c white sugar, 1/4c turbinado sugar, 3/4c brown sugar, 1 1/2c AP flour, and 1/2c whole wheat pastry flour. The cookie to judge all cookies by!
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2 users found this review helpful

Country Fried Steak and Milk Gravy

Reviewed: Oct. 11, 2005
Although I did print out a couple of chicken fried steak recipes from this site I basically followed this one. Looking at all the recipes I could not find one that really put a good mix of spices in the breading that I really liked so I looked to the reviews and followed one reviewers advice to put in a mix of paprika/cayenne/garlic and onion powder/salt and pepper. It turned out pretty well, keeping in mind that as a reviewer noted, it is not supposed to be bursting with flavor. I also used canola oil in place of the lard and since I could only fit in two at a time due to the size of my pan I used 1 cup for the first two and added another 1/2 c. for the second pair which I did give time to heat up before resuming. One slight problem I had with the gravy, whose pepperiness I loved, was it began to separate after about 10 minutes in the pan. I do not have any experience with gravy so I do not know if this is normal but all I had to do was mix in some more milk. Next time though I think I will be more careful that I am only leaving 2T of fat just in case I left too much this time. Served with mexican corn from this site, a salad, mashed potatoes and rolls this was a very filling and satisfying meal.
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1 user found this review helpful

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