Lisa L. Recipe Reviews (Pg. 1) - (18218313)

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Lisa L.



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Actually Delicious Turkey Burgers

Reviewed: Mar. 7, 2012
I gave this 5 stars using this as a base for the recipe I ended up making. I basically used all the ingredients listed but had to adjust for 1 lb of turkey to make 4 burgers for 2 ppl. I sauteed my onion and garlic in a little Smart Balance spread first before adding to the meat and added about a tsp of rubbed sage also. Used Slap Ya Mama seasoning instead of salt and pepper (if you can't find that, Tony's would also work). Make sure to use a good bit of seasoning as turkey can be pretty tasteless otherwise. I used one whole egg as well. And added a little worchestershire sauce. Yea they're pretty darn soft and hard to handle at first, but if you get them formed and in the pan, fry on medium to med low heat and start flipping occasionally when they're firm enough to flip, two at a time depending on your pan size. They turned out so super juicy! Best turkey burgers I've made yet! Highly recommended :)
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28 users found this review helpful

Cajun Cabbage with Rice

Reviewed: Mar. 7, 2012
Had ground turkey and a cabbage from our garden.. didn't know what to do with it and found this recipe. Am I ever glad I did!!! I tweaked it just a bit because I didn't have a couple things, and substituted a bit. Otherwise, I kept the recipe as is. I used the ground turkey and added a little worcestershire sauce and extra black pepper when browning with veggies for flavor (I had no white pepper, but didn't really need it). Accidentally used a 15 oz can of tomato sauce, but with the brown rice, it worked since brown rice needs a little more moisture. I had no shredded cheese on hand, so sprinkled the top with parmesean cheese and broke apart some low fat sliced provalone I had and laid it out on top. Yes it's spicy.. but sooooo fantastic! And super easy!! I'd give this 10 stars if I could!! I will definitely make this again!!!
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17 users found this review helpful

Barbecued Pork Steaks

Reviewed: Aug. 25, 2009
Made these tonight, as I was tired of making pork steaks the same way all the time. I was worried that not marinating them ahead of time would leave them without much flavor, but they were so good! Even my picky husband loved them. I did make the sauce ahead of time to meld the flavors, and I didn't have garlic salt, so I put garlic powder, and just added a little salt to the mix. I also used honey bbq sauce, so I used only half the amt of honey, and it had just the perfect amt of sweet. I will definitely make these again!
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12 users found this review helpful

Pork Butt Roast with Vegetables

Reviewed: May 10, 2007
I made this a few nights ago, and my husband is still talking about it! My roast was still a little frozen when I started, so I was worried, but it turned out fantastic! I did everything as it said, but only filled my roasting pan about 1/4 to 1/3 full, as the juices from the meat filled it more. And I didn't use nearly as many veggies.. just what I thought we would need. Plus my roasting pan isn't big enough for that many. Oh, and instead of salt, I used Tony Cacheres seasoning, plus the pepper and garlic powder to rub on it before browning. I put some olive oil in the skillet before I browned, too. I'm sure it was supposed to be part of the recipe, but was forgotten. Anyway, this recipe is highly recommended!!! :-)
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9 users found this review helpful

Roasted Rack of Lamb

Reviewed: Apr. 10, 2007
I made this for supper tonight and it was a HUGE hit!! I only needed to cook it for about 13 minutes because I used a cast iron pan and it continued cooking to about 135 to 140 degrees. It was perfectly done! Only thing I would have done differently would be to halve the bread crumb mixture. I had enough for a secong rack, so I'm saving it to make another night. Also, I took advice from other reviews and omitted the salt from the crumb mixture since I was using italian bread crumbs that already have salt in them. But I liberally used the salt and pepper on the rack before searing. It was perfectly salted that way. Even my picky husband loved it! :-)
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2 users found this review helpful

Marinated Rib-Eyes

Reviewed: Jul. 19, 2006
This was absolutely delicious! I was very surprised at how wonderful it turned out. I was worried that it would come out as too sweet, but it was perfect! I was looking for a different way to marinate my steaks because I was getting bored with the usual. I am so glad I came across this one! The ONLY things I did were halved the recipe for two rib-eye steaks and used Tony Cachere's seasoning instead of salt for just a little extra flavor. I will definitely be using this recipe again!
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3 users found this review helpful

Barbecue Pork Skillet

Reviewed: May 25, 2006
I had no idea what I was going to do as dinner time quickly approached and I had some mostly thawed out pork chops. Then I came along this recipe. It was great! And it only took minutes to make. I wasn't sure it was going to be worth anything, but even my picky husband said he wants pork chops that way more often! The only thing I did differently was to season the chops when I fried them, oh and used a TBS of oil, instead of just a tsp. I kept them simmering a while longer on low heat and the sauce thicked up a little and was delicious spooned over the chops. I may even put some fresh green pepper strips and onion in it next time to liven it up even more! Great recipe! I will definitely make this again and again...
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4 users found this review helpful

Italian Style Pork Chops

Reviewed: May 10, 2006
I thought this was excellent. Not exactly something you'd get at a nice restaurant, but it tasted great! I used Captain's Wafers for the crackers because that's all I had, and I added a little Tony Cachere's seasoning and pepper to the mixture. I changed the quantity in the recipe to 2 servings, and that was the perfect amount for 4 thin, bone-in chops. And I only had them in for about 20 minutes since they were thinner. I will certainly be making this one again. Thanks!
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0 users found this review helpful

Glazed Meatloaf I

Reviewed: Apr. 26, 2006
This was delicious! The only things I did different were I added some Tony Chachere's seasoning and pepper. I think next time I'll add a little garlic powder, too. And I put more onion in than called for because I like the taste. I didn't have enough lemon for the meatloaf mixture, so I used rice vinegar. It's all I had at the time. It still turned out very good. I didn't think it had too much brown sugar. You may want to make sure you use the light brown sugar, though, if you don't want it to come out too sweet. You may even be able to use a combo of meats, like 1 lb of ground beef and 1 lb of ground pork or veal. It thought about trying that out somtime. I was worried that my picky husband would not like it because it's so different from the norm, but he LOVED it! We will definitely be making this one again! Thanks for such a great recipe!
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1 user found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Apr. 5, 2006
This was AWESOME! I had a pound of hamburger sitting out and had NO idea what I was going to do with it until I came across this recipe. I surprised my hubby with it and he loved it! I didn't have any onion powder, but it was still great. I used Tony Chachere's seasoning in place of salt to kick it up a little, but it was not spicy at all for anyone who doesn't like spicy. Otherwise, I did everything exactly according to the recipe. I am definitely making this one again! I'd give it 10 stars if I could... Thank you, Anne!! :-)
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1 user found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Mar. 31, 2006
I thought this was very tasty, although it took much longer to put together than I thought it would. And it turned out really dry. I think I will add more milk next time, and not use any evaporated milk. I like using evap. milk to make things more creamy, but I think it may have thickened it up too much. I used one cup of that with one cup of regular 1% milk. I didn't do the chicken boullion cube as other's suggested, but I may try that next time. I reheated some today in the microwave and added some milk beforehand. It came out great for a quick lunch! I will make this again, only I'll have to remember to start on it much earlier.. lol
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3 users found this review helpful

Breaded Rib Roast

Reviewed: Mar. 15, 2006
This recipe was absolutely delicious!! I wasn't so sure about it when I saw it, but after reading so many rave reviews, I had to try it. I'm SO glad I did! My husband and I absolutely loved it! The changes I made were that I used Italian bread crumbs, fresh parmesean cheese, I used the jarred minced garlic equaling about 8-10 cloves, and I added 1 cup of beef broth to the drippings to make more juice. The drippings were mostly all fat, so after I let the mixture sit for a little while, I skimmed most of the fat off the top and it was delicious! We still have some left over, but not nearly as much as I thought we would. We just couldn't stop eating it! Oh, and instead of just salt and pepper in the first step, I used Tony Chachere's creole seasoning (rather liberally.. and it was not spicy at all, just flavorful) and pepper. After I took the first bite, I knew I would be making this again. This was my first time making this type of roast. Thanks so much for such a winning recipe!!
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6 users found this review helpful

Roasted Pork Loin

Reviewed: Jan. 20, 2006
I made this recipe tonight using a bone-in Boston Butt pork roast. It was almost 5 lbs, so I doubled the recipe. I guessed on the cooking time, but it was about 3 hours. I cut the slits real deep to put the paste mixture in, then blended the olive oil with the remaining mixture in the same processor to rub on the roast. I used a roasting pan with a lid and had a ton of juice to baste with. Oh, I also sliced a sweet onion and layered the bottom of the pan with it and put the roast on top. And when I put the wine in the drippings, I mixed it with some corn starch first, to thicken the gravy up a little. It was delicious! I will most likely be making this again.
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156 users found this review helpful

Turkey Tetrazzini II

Reviewed: Nov. 27, 2005
I picked this recipe because my husband and I LOVE parmesean cheese! We loved it, although next time I would cut down on the baking time and add some salt, pepper, and some kind of veggie. Otherwise it was very good. I may take the advice of some of the other reviews as well in sauteeing some onions & garlic as well. We will be making this one again! :-)
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1 user found this review helpful

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