LIZALOUISE Recipe Reviews (Pg. 2) - Allrecipes.com (1833059)

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Brisket with BBQ Sauce

Reviewed: Jun. 18, 2002
Believe it or not, I thought this tasted better WITHOUT the last step of adding the BBQ sauce/cooking for the extra hour--here's why; After being cooked at 275 degrees for 1 hr per lb., the meat sliced beautifully and tasted moist and flavorful. After adding the BBQ sauce and cooking for another hour, the meat was more like pulled pork, which tasted ordinary--even my picky 5 year old daughter preferred it w/o the sauce!. Note: I rubbed in 2 1/2 Tbsp of Wright's liquid smoke into the meat; my dry rub was 2 1/2 teasp Kosher salt, 1/2 teasp freshly ground pepper, 2 teasp onion POWDER, and 1 1/2 teasp garlic POWDER--combined in a small bowl then rubbed into the meat. I will use this recipe again for sandwiches, or any other use requiring cooked meat--really tasty!!
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137 users found this review helpful

Southern Living Magazine's Chicken-Fried Steak

Reviewed: May 27, 2002
Was very tasty! Mine cooked in less than half the time given. Next time I will double the recipe because the frying makes such a mess of the kitchen! (note: four steaks does not require 3 1/2 cups of oil--more like 1 1/2 cups--at the most).
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3 users found this review helpful

Almond Pound Cake

Reviewed: Mar. 7, 2001
This was okay. I Did not find the time required for forming marzipan leaves was justified on a simple pound cake. I will probably not make this again.
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15 users found this review helpful

Mushroom Pork Chops

Reviewed: Feb. 13, 2001
Pretty good. I used 6-1" chops in a 9x13" dish and baked them (with sauce topped on them). I doubled the amount of mushrooms and added some sour cream. Next time I will add a smidge of wine.
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3 users found this review helpful

Caramel Filled Chocolate Cookies

Reviewed: Jan. 15, 2001
First the good news--I solved the soft dough problem this way; after refrigerating the dough I flattened it into an 8" disk then divided that into four wedges, which I wrapped in waxed paper and put into the fridge. I took out one wedge at a time, cut it into 12 pieces and put the pieces on a cookie sheet in the freezer. This allowed me to form one at a time, and it worked great. Now for the bad news--I have to break ranks with the previous reviewers--I was disappointed in this cookie (even though I used high quality cocoa and upped the amount to one cup to make it more chocolatey). The cookies were good, but NOT excellent. My husband and I concluded that it is due to the quality of the candy--just not enough of a true caramel flavor--would probably be fabulous with homemade caramel!
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1 user found this review helpful

Luscious Slush Punch

Reviewed: Jan. 15, 2001
This punch was very popular at my daughter's 3 year old birthday. It is like a slush so a good idea for summer parties. I added the juice of two limes, which perked it up nicely. My husband had to do the mixing, which he said was very time-consuming (despite that I had frozen the mixture in small bowls). He said he had to 'nuke' it to soften it. It would be fun to experiment with different jello and juice flavors ie; lime or raspberry.
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7 users found this review helpful

Sausage Gravy I

Reviewed: Dec. 16, 2000
Although this is a good base, without seasonings it is as bland as all get-out. I referred to other sausage gravy recipes and added sage, thyme, Worchester sauce and plenty of freshly ground pepper and salt.
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3 users found this review helpful

Chocolate Butter Cream Frosting

Reviewed: Oct. 30, 2000
This did not work at all for me. It was more like a ganache and not a buttercream (as I know them). I added quite a lot of powdered sugar and it worked out okay.
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4 users found this review helpful

Cranberry Chicken I

Reviewed: Oct. 27, 2000
What a pleasant surprise. I love "cheater" recipes--ones that taste great but require little effort. I added 1/2 tsp ground pepper and a dash of port. I, in contrast with another reviewer, actually increased the amount of sauce and served it over the couscous side dish. I might try this delicious marinade over pork chops. (Note: I only marinated the chicken for an hour and it tasted great--I pound the breasts slightly to make them more tender and cook more evenly.)
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To Die For Blueberry Muffins

Reviewed: Sep. 7, 2000
The topping is phenomenal! I will use it for all fruit muffins I make. The muffin itself didn't thrill me--needed to be a smidge sweeter. Next time I will use a different batter recipe. Still, the muffins were very well liked.
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Anniversary Chicken I

Reviewed: Aug. 3, 2000
Tasty & easy! I would recommend pounding the chicken breasts to tenderize them, I used skinless/ boneless breasts. I just brushed the breasts with low salt terriaki--plenty of flavor. I forgot to double the ranch dressing, which I regretted. Real bacon is a must. This isn't glamourous, but it is tasty and as easy as can be!
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