Lisa S Recipe Reviews (Pg. 1) - (16248111)

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Lisa S



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French Toast Casserole

Reviewed: Jan. 10, 2011
this is a great basic recipe to built upon to suit your tastes.
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4 users found this review helpful

Stuffed Cabbage Rolls

Reviewed: Nov. 15, 2010
Hooray! Grandma's go to recipe for halupki! thanks :)
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2 users found this review helpful

Deep Fried Jalapeno Slices

Reviewed: Nov. 5, 2010
what a great idea to use masa... I only use it to thicken my chili, so I'm always wondering what to do with the rest of the bag! thanks for the tip, will try these very soon!
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2 users found this review helpful

Chicken Marsala

Reviewed: Nov. 4, 2010
To Jillia and anyone else wondering "why brown it if you're going to drown it", the answer is simple, and to an experienced cook, should be obvious; for the flavor! Especially if you're adding garlic & onion. The flour & butter will also combine and help give your sauce some body. I suggest after browning the chicken, remove it from the pan, saute your onion and/or garlic and any herbs till they begin to brown, then deglaze the pan with the marsala, scraping up any brown bits in the bottom of the pan. This is where all the flavor is! THEN you want to add the chicken, mushroons etc. Just for the record, I am not the same Lisa as the author of this recipe. Seems a little bland as written, I'll be adding garlic onion and thyme to my version ;) Enjoy
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Spicy Glazed Sweet Potatoes and Pineapples

Reviewed: Nov. 1, 2010
This one I cant recommend as written. There needs to be some changes made in the way it's prepared, I ended up with a big mess that doesnt work the way the recipe describes. Even if it did, I cant imagine it being used as an appetizer with toothpicks. All that being said, the flavors are wonderful together.. just wish the recipe had been better put together. I would completely change how the bacon and the "sauce" is prepared; as written, the bacon takes at least twice as long to crisp with that much sugar, DONT use paper towels when you drain the bacon unless you like the taste of paper in your food because it's impossible to remove sugar coated bacon from paper towels. The sauce/topping was the worst, because it ends up carmelizing into a thick ooze that wont pour over anything while you're trying to crisp the bacon, and hardens into cement when it cools. I ended up mixing what I could coax out of the pan into the mixture made to coat the potatoes & pineapple. There should also be a clue as to what degree of doneness the sweet potatoes should be after boiling.. I'd probably have cooked them a little less so they didnt turn into almost mush when I combined the ingredients. I ended up baking it at 425 for about 20 minutes. If you're willing to watch out for these issues, and dont mind all the dirty dishes you're going to make, go ahead and give it a shot, as the flavors are lovely together.
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