LisaB Profile - (1817891)

cook's profile


Home Town: St. Louis, Missouri, USA
Living In:
Member Since: Jul. 2000
Cooking Level: Intermediate
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About this Cook
My favorite things to cook
I really like to cook simple, savory, homestyle foods that satisfy the soul as well as the stomach. Fresh herbs make an amazing difference in the taste of a recipe.
My favorite family cooking traditions
We believe in pairing a good wine with a good dinner. Good does not mean expensive, though.
My cooking triumphs
Nothing big, but my family loves my chicken pot pie, thanks to an all-recipes submitter.
My cooking tragedies
ohhhhh...... I don't want to spoil anyone's appetite.
Recipe Reviews 5 reviews
Pumpkin Pancakes
Absolutely perfect with no changes necessary. I cooked on griddle pan at 350 until brown and dry. Also, I only used the listed amount of cinnamon as I did not have allspice and the subtle spice level was perfect for our palate. I also used skim organic milk and it tasted delicious. Thanks!

0 users found this review helpful
Reviewed On: Jan. 10, 2014
Sauerbraten Klopse (Sauerbraten Meatballs)
This is so delicious and will be my go to recipe for an easy fix when we're craving german food. I made a couple of minor changes I think improved the recipe, adding an egg to the meat/milk mixture. also added a teaspoon of beef base to the liquid mix before thickening the gravy. increased flour to 1/8 cup mixing in 1/2 cup cold water, making a thinner flour mixture to mix with the hot liquid. added chopped fresh parsley for color before serving. the egg gave the meatballs a very tender texture and the beef base enriched the flavor of the gravy. served it all with mashed red potatoes, sweet and sour red cabbage, steamed green beans and applesauce. thanks so much for an easy german food recipe!

8 users found this review helpful
Reviewed On: Jun. 22, 2011
Chicken Gruyere with Sauteed Mushrooms
This is an delicious, easy meal that's a weekday treat. Served with wild rice and a green veggie and a glass of chardonnay. the flavor is subtle and if you like more spice, you may want to add garlic or be more aggressive with your favorite herb. I used rosemary instead of the dill. I upped the breast halves to 6 and the wine to a cup. When I make this again and to thicken the additional wine, I will sprinkle a tablespoon of flour on the bottom of the banking dish before pouring the wine/mushroom sauce over the chicken. The gruyere cheese is a nice change, it has the creaminess of swiss and the salty bite of shredded parmesan. thanks for the great recipe, Rebecca!

5 users found this review helpful
Reviewed On: Dec. 15, 2009
Published Recipes

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