LIZALOUISE Recipe Reviews (Pg. 1) - Allrecipes.com (1833059)

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Spring Salad

Reviewed: Jan. 2, 2004
Excellent! The flavors really work. I upped the grapes to 1 1/2 cups each and added a bit more green onions and raisins (golden) to balance the flavors. I also added a couple drops of orange oil (can use zest) to the dressing, which I think made the salad shine--raves from everyone. Note: I would not toss the dressing into the salad too far in advance--the more crisp, the better.
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8 users found this review helpful

S'more Brownies

Reviewed: Dec. 20, 2001
Hi, I submitted this recipe. When I made it recently, I realized that this really should be cooled overnight before cutting or it turns into a big blob. Frankly, I cannot understand the difficulty people have had with this recipe--it bewilders me! Add the toppings in the last 10 minutes if you find they burn (and get an oven thermometer to make sure your oven is accurate). Break the graham crackers smaller for easier cutting. This is not rocket science people!!! (as Emeril would say!). My favorite recipe of all-time is my Yummy Yam Casserole, also on this site. My friends beg me to make this recipe.
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4 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

Caramel Popcorn

Reviewed: Mar. 5, 2004
Excellent! I wish I had made this prior to reading the last few reviews--do NOT dump your bag of popcorn into your mixing vessel, or you will have lots of unpopped kernels--a VERY bad thing. I used 50% dark/50% light brown sugar and a low butter popcorn (2 bags was just right). The prior suggestion of using tongs is a great one! I mixed in a paper grocery bag and baked on foil-lined & sprayed cookie sheets, so clean-up was minimal. I will however, not cook it as long next time (maybe only 30 mins @ 200). In the latter part of cooking, the caramel started to melt off the popcorn. The pooling made the final product less attractive.
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5 users found this review helpful

Very Fruity Rum Punch

Reviewed: Sep. 15, 2003
Yeah! I tried 3 different drinks from this site and this was BY FAR the best. *Using spiced rum is the key*. Thank you to previous reviewers for that suggestion! I skipped the banana liqueur--was better without it. Also, based on another reviewers suggestion, I diluted my concentrates with 50% water/50% lemon-lime soda. The punch is orange, which coordinates nicely with a fall party.
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46 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Apr. 6, 2003
Excellent! Per suggestions, I used 1/4 cup sugar, 1/3 cup plus 1 tablespoon olive oil, and 2/3 cup vinegar--I had Trader Joe's Orange Muscat Vinegar on hand, which tasted lovely! Don't forget to add freshly ground pepper and course salt to taste. Would recommend 1/2 cup almonds for more crunch--1/4 cup was not enough for our tastes. P.S. I tried it with mandarin oranges the 2nd night--not nearly as good as with strawberries.
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4 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Mar. 5, 2004
Excellent fudge. I doubled the recipe and used a 9x13-inch pan (foil sprayed with a non-stick coating, of course). I had some SKOR candy pieces on hand, so while the fudge was hot, I pressed a thick layer onto the top of 50% of the fudge--received rave reviews from my testers, although they liked the plain too. The fudge is so dark, it is hard to believe that the chocolate added is mostly milk--next time I will increase the amount of milk & decrease the amount of semi-sweet. Also, I might add a bit of butter extract next time to give it a more buttery flavor.
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5 users found this review helpful

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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144 users found this review helpful

Yummy Yam Casserole

Reviewed: Dec. 20, 2001
Thank you for all your great reviews. I love to cook, and now do food photography! This dish is still one of my favorites.
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5 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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2 users found this review helpful

Chili I

Reviewed: Apr. 6, 2003
I have given VERY few recipes 5 stars...in my life, this one deserves it!!!! Good job Bob! Like others, I used all ground beef. I used 1 1/2 teaspoons ground cumin, and 2 tablespoons ancho chili powder (instead of regular chili powder--ancho is milder and more dimensional). I used all kidney beans and drained them very well. Lastly, in lieu of fresh chile peppers I used only 2 canned chipotle peppers (in adobo sauce)--I love the smokey flavor they contribute. You will NOT be disappointed with this recipe. Note: serve with sour cream, grated cheddar, chopped fresh cilantro and sliced green onions, or chives.
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5 users found this review helpful

Blackberry Pie I

Reviewed: Apr. 6, 2003
Very good. I added more berries, and it still fit well into the pie dish. Next time I would squeeze a tablespoon or so of lemon juice on top for a needed brightness. I used 1/4 cup tapioca in lieu of the flour. I did brush some beaten egg onto the bottom crust to keep it from becoming soggy.
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521 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

Garlic Croutons

Reviewed: Aug. 21, 2003
I tried one batch with olive oil, the other with butter. To my GREAT surprise, my 5 year old daughter and myself preferred the croutons made with olive oil! (and we are "butter people".) I warmed the olive oil in a small pan, then added a crushed garlic clove; took it off the heat and let it "steep" for 20 minutes while I cut the bread--perfect amount of garlic flavor (and no mincing of garlic!)
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16 users found this review helpful

Honey Butter

Reviewed: Jun. 6, 2003
Excellent. I used unsalted butter and mixed in a bit of Kosher salt--nice balance of flavors. I might try whipping it next time for a fluffier texture.
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23 users found this review helpful

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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0 users found this review helpful

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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0 users found this review helpful

Grilled Marinated Shrimp

Reviewed: Apr. 6, 2003
Average.......just plain average. I cannot recommend this recipe, sorry.
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3 users found this review helpful

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