Lisa L Recipe Reviews (Pg. 1) - Allrecipes.com (18387313)

cook's profile

Lisa L

Reviews

Menus

 
View All Reviews Learn more

Smokin' Jack BBQ Sauce

Reviewed: Nov. 14, 2014
We're trying to avoid HFCS so it's very difficult to find bottled BBQ sauce. Well, no need to do that anymore - this recipe is awesome. You can easily adjust the heat and sweet level to suit your taste. I use fresh minced sweet onion and garlic instead of dry. I think it's a little deeper flavor and gives a nice texture to the sauce. Just like the wine I cook with, we use only the whiskey we'd be willing to drink but it's such a small amount that it's totally worth it.
Was this review helpful? [ YES ]
1 user found this review helpful

Slow Cooker Pumpkin Turkey Chili

Reviewed: Nov. 13, 2014
I love pumpkin and I love a hearty, spicy chili. Sadly, the two didn't come together for me here. Chili powder by itself is not 'spicy' and needs more depth of flavor. So this was definitely sweet but didn't have the oomph I was looking for. After the fact I noticed that many reviewers added a lot of different things to get this to their taste. I hate when people give bad reviews after completely changing a recipe so I try to make it at least close to 'as written' and then doctor to my taste. I couldn't make this happen for this recipe. It had an OK flavor but was missing something. If you like sweet chili, this one will work for you.
Was this review helpful? [ YES ]
1 user found this review helpful

Cape Cod Turkey Salad

Reviewed: Nov. 4, 2014
Fresh and fruity, a perfect way to enjoy leftover turkey!
Was this review helpful? [ YES ]
1 user found this review helpful

Thai Noodle Salad

Reviewed: Oct. 8, 2014
This is a great go-to recipe and can be modified any number of ways to suit your taste. I added a tsp of Sriracha sauce but Thai garlic chile would be the same thing. Doubled the dressing per other suggestions - good call! Note: I make my own Tahini and it's super inexpensive. I buy sesame seeds from a bulk grocer for a few dollars a pound and toast in a cast iron skillet over low heat. Then into the food processor and grind away. Sometimes I add a few drops of sesame oil then store in a jelly jar in the fridge.
Was this review helpful? [ YES ]
1 user found this review helpful

The Best Red Enchilada Sauce

Reviewed: Aug. 30, 2014
This stuff is delicious and super fast and easy to make, not to mention very inexpensive. Like others I heat up a cast iron skillet over medium heat and lay the chiles in there for just a few minutes. They'll get toasty and soft, making it easy to remove the stems and seeds. They don't need to soften for an hour - maybe 15 minutes in the boiling water. Throw everything in the blender and POOF! Excellent red sauce you can make your own with any number of changes or additions. I just made an enchilada casserole that's in the oven now and I can tell you this sauce will be a staple here. Thanks Christine for a most excellent recipe!
Was this review helpful? [ YES ]
2 users found this review helpful

Chef John's Truffled Potato Gratin

Reviewed: Apr. 21, 2014
This is awesome. An elegant, absolutely delicious side dish that is very easy to assemble and smells amazing while baking - what more can you ask for? I used a lot more mushrooms than called for, run through the food processor to slice very thin and just a bit more cheese because it was the portion size I bought. Note: sottocenere is not cheap but you need very little to give a BIG taste punch. I also left a little of the peel on the potatoes as I like the added texture. Do let the casserole sit for 10 minutes or so to set up. Guests raved about it and nothing was left. One thing: I would prefer that the potatoes be given in pounds rather than number because size varies so much. But thanks for this great, easy recipe. It's a definite keeper!!
Was this review helpful? [ YES ]
5 users found this review helpful

Mediterranean Fish Soup

Reviewed: Sep. 25, 2013
So, so good. Made this for a casual get together for 9 (doubled the recipe) and it was a huge hit. We didn't have much left over at all. Added two potatoes small dice and a half can of white beans pureed to get a little fuller broth. Used red and yellow peppers instead of green, no mushrooms or olives - don't judge, just wasn't feeling it. I like a little spicier soup so added red pepper flakes and tabasco but the basic broth is really delicious so start with that. The orange juice added a very fresh taste but indiscernible. I used shrimp, cod, salmon and scallops, all small dice, and the flavors and textures were wonderful together. Made the broth the day before for ease and to let the flavors blend so 'day of prep' was a breeze. Try this - it's just really great. This is a very forgiving base recipe so have some fun with it.
Was this review helpful? [ YES ]
5 users found this review helpful

The Best Potato Salad

Reviewed: Aug. 25, 2013
So I started making a large batch of potato salad today - for over 70 people - and then I thought I'd like to try something new. I saw all the great reviews but I am not a fan of prepared salad dressing so using Ranch didn't appeal. But I liked all the other ingredients so gave it a try and WOW - this is what potato salad should taste like. I didn't have dill pickles but used the pepperoncini and they gave a nice taste boost. Used green onions because I like the color but everything else as written. Very very good - thanks for this!!
Was this review helpful? [ YES ]
1 user found this review helpful

Beet Salad

Reviewed: Apr. 15, 2013
On a whim I bought packaged beets from Trader Joes and was looking for something fun to use them. Hubby sprang a last minute business dinner on me so what better time to try a new recipe?! This salad is delicious. There were only 7 of us so I halved the recipe, left out the endive and added shredded carrots for color. Thanks to other posters, I used the full recipe of dressing and it was perfect. Hubby's client asked me to send him a bottle of my 'special dressing'. Gotta love that!
Was this review helpful? [ YES ]
2 users found this review helpful

Bread Dipping Oil

Reviewed: Apr. 15, 2013
This is very good as written but I like more cheese so I added about 1/2 cup Feta and blended it into the oil mixture using a stick blender, making it almost smooth. It was just delicious. I doubled the recipe and keep the remainder in the fridge, stirring it up before using as a sandwich spread. Awesome, thanks for a great recipe.
Was this review helpful? [ YES ]
4 users found this review helpful

Fra Diavolo Sauce With Pasta

Reviewed: Nov. 9, 2012
This was very good, especially considering how few ingredients and the ease of preparation. My family doesn't like big chunks of tomatoes so I just dropped the immersion blender into the sauce pan for a few seconds, giving this a bit more interesting texture. I didn't have any scallops but threw in some frozen tiny langostino instead. I had large tail on shrimp so let those sit in some boiling water for a few minutes and tossed them in at the end so they wouldn't get rubbery. I think any seafood would be great. Added the red wine per other reviewers, a tsp or so of sugar and some italian seasoning. This would be a terrific recipe for last minute guests, too, since I keep these ingredients on hand and it really looks and tastes like a lot more effort than it is. All the kids and hubby commented on the great dinner. Thanks for a new go-to recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Angel Fruit Trifle

Reviewed: Sep. 4, 2012
I often make a Kahlua and brownie trifle but the warm weather called for something lighter and this fit the bill nicely. As with all recipes, it's fun to tweak them adding your own twist and this was no different. As others mentioned, I used a sugar free Cheesecake pudding mix, made per instructions and then folded in most of the whipped topping, saving just a bit for dollops on the top. But I also took some mixed frozen berries and pureed them, pouring some on top of each layer and drizzling on the top for a pretty finish. I think the berry sauce added a lot to the fresh fruit flavor. Thanks for a great base recipe - it was a big hit at a neighborhood BBQ.
Was this review helpful? [ YES ]
1 user found this review helpful

Italian Sausage Soup

Reviewed: Dec. 8, 2011
This soup is amazing! I seldom cook with sausage and I have never made a sausage soup. It sounded a bit weird but had so many great reviews I risked it and doubled the recipe for a casual dinner for 12. I added 2 cans of kidney beans, 2 kinds of squash for color, used about 50% more sausage, half hot half mild, no added salt, low sodium broth and one chopped onion, a lot more pepper and a TBSP of Italian seasoning. I forgot to add the red wine someone suggested and next time will do that. On the side I offered cooked mini pasta and diced cooked potatoes for those who like their soup a bit heartier. If we weren't cutting out 'white food' I would have added one or the other to the soup. It was amazing and completely gone. Everyone loved it and I will be careful to make enough for leftovers next time. For this recipe, as quickly as it cooks, I think using a mandolin for the veggies gives you a much more evenly cooked result, especially for the squash and the carrots. Thank you SallyJun for a terrific recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Italian Sausage Soup

Reviewed: Nov. 15, 2011
This soup is amazing! I seldom cook with sausage and I have never made a sausage soup. It sounded a bit weird but had so many great reviews I risked it and doubled the recipe for a casual dinner for 12. I added 2 cans of kidney beans, 2 kinds of squash for color, used about 50% more sausage, half hot half mild, no added salt, low sodium broth and one chopped onion, a lot more pepper and a TBSP of Italian seasoning. I forgot to add the red wine someone suggested and next time will do that. On the side I offered cooked mini pasta and diced cooked potatoes for those who like their soup a bit heartier. If we weren't cutting out 'white food' I would have added one or the other to the soup. It was amazing and completely gone. Everyone loved it and I will be careful to make enough for leftovers next time. For this recipe, as quickly as it cooks, I think using a mandolin for the veggies gives you a much more evenly cooked result, especially for the squash and the carrots. Thank you SallyJun for a terrific recipe.
Was this review helpful? [ YES ]
4 users found this review helpful

Fantastic Black Bean Chili

Reviewed: Sep. 27, 2011
We eat a lot of chili and I really like this recipe. I make a few changes to suit our tastes: I double the meat and blend the can of tomatoes because we don't like chunky tomatoes in our chili. I add 1 1/2 tsp of Chipotle Chili powder (in addition to regular Chili Powder) plus 1 or 2 finely diced fresh jalapenos. The Chipotle powder gives it a richer, smokier taste. I usually add a chopped red or orange sweet pepper. The secret to this (for me) is simmering it for a long time so the flavors meld. This is a super simple recipe that people love. Thanks Rebecca!
Was this review helpful? [ YES ]
2 users found this review helpful

Fantastic Black Bean Chili

Reviewed: Sep. 27, 2011
We eat a lot of chili and I really like this recipe. I make a few changes to suit our tastes: I double the meat and blend the can of tomatoes because we don't like chunky tomatoes in our chili. I add 1 1/2 tsp of Chipotle Chili powder (in addition to regular Chili Powder) plus 1 or 2 finely diced fresh jalapenos. The Chipotle powder gives it a richer, smokier taste. I usually add a chopped red or orange sweet pepper. The secret to this (for me) is simmering it for a long time so the flavors meld. This is a super simple recipe that people love. Thanks Rebecca!
Was this review helpful? [ YES ]
6 users found this review helpful

Exquisite Pizza Sauce

Reviewed: May 12, 2010
WOW! This sauce is simply wonderful! We make pizza here at least once a week and I am so excited to find this recipe, especially since the ingredients are pantry staples. The dried spices I had weren't as fresh as I like so I substitued an Italian blend I use more frequently and I am very happy with the result. Thanks so much!!
Was this review helpful? [ YES ]
2 users found this review helpful

Garlic Broccoli Spears

Reviewed: Feb. 25, 2010
I've made this several time and this is very good as is. I didn't give it 5 stars because it's not 'amazing' but after all, it's only a broccoli side dish so don't hesitate to make this. I didn't measure the ingredients, which is my usual cooking style. I prefer to take the ingredients listed and then make it to my tastes so I didn't think it was 'too lemony' as others have noted. What I did do that was very fun was to use my immersion blender in the sauce since my minced garlic was too big. It made a super nice emulsion like an aoli that then blended beautifully into the broccoli instead of separating as olive oil mixtures usually do. Next time I'll do this again and not bother mincing the garlic. Super easy way to give broccoli a flavor boost - Thanks!!
Was this review helpful? [ YES ]
4 users found this review helpful

Displaying results 1-20 (of 34) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Grilled Burgers For the 4th
Grilled Burgers For the 4th

Check out our collection of almost 200 grilled burger recipes.

Potato Salad On the Side
Potato Salad On the Side

A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States