lisa504 Recipe Reviews (Pg. 1) - Allrecipes.com (16999017)

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Sweet Potato and Black Bean Chili

Reviewed: Oct. 30, 2013
So easy, and quick. I left out the sugar and cornmeal, and substituted tomato paste (sautéed with onions and peppers) and reconstituted sun-dried tomatoes for canned, since I didn't have them. Roasting the sweet potatoes in a cast iron skillet added even more flavor. The final result was saucy, spicy, smoky and delicious. I didn't miss the meat at all, and can't wait to make this many more times.
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Whole Grain Banana Pancakes

Reviewed: Jul. 7, 2013
I subbed wheat germ, added cinnamon, and let the mixture sit 10 minutes or so (thanks Sara Jo!). I also used quick oats. The result was fluffy, moist but hearty pancakes with a mild banana flavor. Next time, I'll add more banana (not mashed up as much), more cinnamon, leave out the canola oil, and use sour milk. I topped with a fresh blackberry sauce which suited the pancakes great, but the possibilities are endless. Plain honey drizzled on top, chocolate chips mixed into the batter, blueberry sauce....they are also great plain!
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1 user found this review helpful

Pizza Dough III

Reviewed: Jun. 29, 2013
Easy, quick, and delicious. Added extra flour and dried oregano. I dug through all my recipes and couldn't find this one, so I printed it again. That's how good it is. It has the perfect texture- chewy but tender.
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Kale, Swiss Chard, Chicken, and Feta Salad

Reviewed: May 12, 2013
This is a beautiful, delicious salad. I subbed spinach for the chard, and left out the cheese. Also used garlic olive oil and fresh oregano. I didn't measure the dressing ingredients, just put a tiny bit of each into a bowl and added enough greens for one salad. I ended up adding another dash of cider vinegar. I used rosemary, paprika, and red pepper roasted chicken. I thought I wouldn't care for the raisins, but they were perfect- salty and sweet. The salad would be still be great without the chicken. This reminds me of the salads served at an upscale restaurant where I used to work. Greens, fruit, chicken or fish, cheese, a sweet and tangy vinaigrette, and nuts all combined perfectly to make so many delicous salads!
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Passion Bars

Reviewed: Jan. 3, 2013
I halved the recipe for an 8x8 pan, and used a can of sweetened condensed milk mixed with unsweetened coconut (2-3 cups) for the filling. They were chewy, crunchy, and just a little chocolatey. Unlike most cookies I've made, the texture was better the next day. The second time, I tried using 1/2 the filling originally called for (with peanut butter) and then spreading it with s.c. milk mixed with melted chocolate and a little margarine (similiar to the filling in the recipe for Chocolate Revel Bars). I must've over-cooked them, because they were hard all the way through- even the filling was dense. I broke the pieces into a food processor (which makes putting the crust together a 2-minute process) and made the best ice cream topping I've ever had! Also, the second time I couldn't find the brown sugar (!), so I used white sugar with about 1/4 tsp. molasses.
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Julian's Festive Tuna Salad

Reviewed: Dec. 19, 2012
This is so quick and delicious! I use green onions, toasted cumin, substitute dried parsley for cilantro, and drizzle with garlic olive oil (I usually use tuna packed in water). So fresh, flavorful, and crunchy! I don't ever seem have salsa verde or green chiles around, but a scrape of frozen pureed chipotles does the trick for even more flavor. Also, I rinse the beans. Mayonnaise seems redundant, but I use a little anyway and it adds creaminess without being too heavy. Thanks for a great, versatile recipe!
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Caramelized Baked Chicken

Reviewed: Dec. 2, 2012
I'm a lazy cook, so I don't really measure ingredients for recipes like this, but I went easy on the honey and soy, didn't add salt, and used a package of chicken legs. Lined the pan with foil- sprayed with canola oil, and turned chicken twice during cooking, swirling it around in the sauce. Also added red pepper flakes and tabasco and used garlic olive oil and confit garlic (leftover from flavoring the olive oil) instead of fresh garlic. It came out nice and sticky, spicy and sweet! Make sure your sides are done when the chicken comes out, or you'll be tempted to scarf it down beforehand- like I did! Leave the skin on, as others have said (not my normal thing). Took just over an hour. Have also made this with thighs.
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Pumpkin Brownies

Reviewed: Nov. 3, 2012
The best way to add batter to the pan: Start by spreading most of the brownie batter in the pan (I use a little less base for pumpkin half than brownie half). Top with all of the pumpkin mixture. Use reserved brownie batter to add small dollops (about 9) to top. Swirl through dollops and pumpkin layer with spatula or knife- not too much, just until the desired look is achieved. Also, used 1/2 c. margarine, 2 eggs, 3/4 c. white sugar & 1/2 c. brown sugar, bittersweet chocolate chips, pecans, baked for just over 20 minutes (until top was no longer glossy). I don't usually like cloves, but they make this taste more like a holiday recipe and really add to the overall rich flavor, so I just reduced the amount a little. Dash of freshly ground nutmeg. The key to this is not to overmix or overbake. The result is moist, rich, and deceptively easy. Will be requested repeatedly!
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Basil Chicken over Angel Hair

Reviewed: Nov. 3, 2012
Used raw chicken legs (salted and peppered, browned quickly with onion and 2 cloves garlic, then added one can italian-style stewed tomatoes, plus a little water poured into the can and then the pot, and plenty of dried basil and the pepper sauce. I simmered it (lid on, then off) for at least 30 minutes, turning chicken a few times. Would be good with chicken broth or white wine. Served over whole wheat angel hair. Made a decent amount of sauce, for just one can of tomatoes. Easy and delicious!
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Amazing Slow Cooker Chocolate Cake

Reviewed: Oct. 18, 2012
This is excellent! I had to sub corn oil for vegetable oil, and accidentally added extra hot water (about 1/8 cup). Also forgot the vanilla extract. Still, the cake came out delicious, rich and moist, with a texture somewhere in between custard and cake-the top half was custardy and bottom half more cakey. It does not taste undercooked at all, though it was still plenty wet on top near the center(I cooked for exactly 3 hours, then removed top after 30 min. like recipe says-it did pull away from sides). No need for frosting, but perfect with vanilla frozen yogurt. Can't wait to eat this straight from the refrigerator! I love the fact that the entire mixing process can be done quickly with a whisk instead of a mixer. I'll be sure to add extra hot water each time to get the same results. Thank you for this delicious recipe!
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Buttery Soft Pretzels

Reviewed: Oct. 7, 2012
I made this in a bread machine, following reviews about using less (bread) flour and subbing margarine for oil. They look perfect,like many of the photos, but the texture inside is too soft for a pretzel- not chewy at all. Perhaps it was because they are not dipped in hot, simmering water for a minute first. Also, next time I will definitely cut back on the salt topping, since the coarse sea salt I used was a bit too crunchy and salty for my taste. I don't normally give a less-than-perfect rating for a recipe I didn't follow exactly, but if you're looking for a chewy soft pretzel, this probably isn't it- unless using the bread machine to make the dough and let it rise is the reason for the soft dough. Otherwise, they were tasty and will definitely not go to waste!
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Bow Ties in Beef Blush Sauce

Reviewed: Sep. 7, 2012
I did not care for this recipe. Tangy and strange. Also looks unappealing. I did not write that and do not appreciate having my original review shortened to just a few words. I did not use the word "unappealing" in my original review. If you thought it (the review) was inappropriate in some way, you shouldn't have included it at all. You should have sent an email with a request to change it if I still wanted to submit it. What's the point of submitting a review if it's going to be changed by you, allrecipes.com? Why don't you just write your own reviews and pretend they're written by users? That's exactly what you did!
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Raspberry Oat Bars

Reviewed: Aug. 7, 2012
This really is super quick- and delicious. Used blueberry preserves and a little orange zest, and margarine instead of butter. Lined the pan with foil and sprayed with canola oil, but the foil probably wasn't even necessary. Baked for 16 minutes and they were perfect. Warm from the oven, they'd be great with ice cream. Can't wait to try this recipe with other types of preserves.
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Corn on the Grill

Reviewed: Jun. 3, 2012
THIS is the only recipe I'll ever use for grilled corn. It's so good, the corn steals the show at every cookout. Toasting the cumin makes a big difference, too. (Toast whole cumin in a dry skillet over med. heat, stirring constantly- only takes a few minutes. Grind in coffee grinder.) Amazing! Thank you, Chef Howe!
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Meatball Nirvana

Reviewed: May 21, 2012
These are so good!I use ground Turkey and extra Parmesan- plus a little green onion. Plain breadcrumbs work just fine with these changes. Very flavorful and tender.
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Old Fashioned Fudge

Reviewed: May 5, 2012
Definitely prefer with peppermint extract. Skim milk works fine. Also have used stand mixer twice with excellent results- after removing mixture from heat, pour directly into mixer bowl. Top with margarine (I use 1 tbsp.) and extract. Let cool a bit, protected from disturbance and particles (30 min. seems to work fine), and then mix with dough hook on low/med setting until mixture is noticeably thicker and loses glossiness-meaning the part the spoon or hook has just touched is lighter and less glossy then the rest (usually takes 10-15 min.). Easy! Be sure to have buttered pan (a loaf pan is perfect for this amount) and spatula ready, as soon as you stop the mixer the candy will harden very quickly! Also, when I was measuring the temp., 225 was about right, but you'll be able to judge whether it's cooked long enough just by its appearance after you've made this a few times- for me this cooks for about 10-15 min. just below the medium setting on my stove, with just a few stirs with a whisk to keep it from burning on the bottom. As long as you follow a few basic rules, this takes very little effort. The waiting is the hard part! Thank you for this recipe!
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Spicy Sweet Potato Salad

Reviewed: Apr. 24, 2012
This is so good - I'll never make a potato salad without sweet potatoes again. I didn't have jalapenos or curry powder, so I added red pepper. Also substituted sour cream for some of the mayo and added a little honey, brown sugar, and dijon mustard. Used 1/2 sweet onion, but red would've looked nicer. The result was tangy, sweet, spicy, creamy, and just plain perfect. I look forward to making this again and again! Thank you so much, Patty!
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4 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Apr. 7, 2012
I took the advice of the most popular reviews, and although I had no celery or mushrooms and only one can of tuna, this was the best tuna casserole ever. It's best when it has mostly cooled- the buttery, cheesy flavors come out. I used penne pasta, slightly undercooked, and they were perfectly cooked after baking 20 minutes. This would also be very good with sausage or leftover chicken. I can't wait to make this again, with other cheeses and veggies. I wish it were a little lighter on butter (I used margarine), but I didn't need to add it to the breadcrumbs- just sprinkled them over the top with salt and pepper. Thanks for a great recipe!
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True Blue Custard Crunch Pie

Reviewed: Apr. 3, 2012
This is delicious! I had to use plain low-fat yogurt instead of sour cream, and frozen blueberries-but had no problems with the pie setting up, though it had to bake 45 minutes total. I didn't have pecans, so I processed brown and white sugars with the other ingredients plus a graham cracker. The result was very tasty, and visually pleasing. I didn't have to add all of the topping since I wanted some of the filling to be visible. The topping browned very quickly- and I had to cover the edges with foil for the last 15 or so minutes or the crust would have burned. This is very easy and well worth the effort! I will definitely make this again. Thank you, Baker Beth!
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