Lisa K Recipe Reviews (Pg. 1) - Allrecipes.com (18427872)

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Lisa K

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Cream of Mushroom Soup I

Reviewed: Mar. 9, 2014
I made this soup exactly as written, and the flavor is fantastic. I didn't expect to like it as much as I did. I'll be making this one again and using it to replace can soup in other recipes.
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Yeast Waffles

Reviewed: Feb. 16, 2014
I've tried so many waffle recipes looking for this outcome. I'm so happy I can stop searching. They are light and crispy on the outside and very flavorful without being too sweet or pancake tasting. To those of you who may not realize, yeast is a living thing and if you treat it right, it will do just what you ask of it. Make sure the warm water is as close to 110 degrees as possible and make sure the milk is too when you add them together. If they are too cold the yeast will remain dormant but too hot will kill the yeast. Both will result in no rise. Also, putting the mixture in the refrigerator instead of letting it out will cause the yeast to go dormant too. I also suggest putting the sugar into the warm water with the yeast to give them something to feed off of. Thank you so much, Janet for sharing this. I would give it a ten if I could.
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Overnight Blueberry French Toast

Reviewed: May 11, 2013
For a much healthier yet very tasty sauce try the blueberry sauce recipe from the recipe "Blueberry Waffles with Fast Blueberry Sauce" from this site. You need 1 1/2 C blueberries (I use 2), 1/2 C orange juice (divided), 3 Tbs honey, and 1 Tbs cornstarch. To prepare the sauce, in a medium saucepan over medium heat, mix the blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over your french toast. You can also make this the day before and just reheat it for use in the morning.
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3 users found this review helpful

Quinoa Chili

Reviewed: Feb. 4, 2012
This was a fantastic, healthy chili. It freezes easily. I put the left overs into small freezer containers and brought them to work for lunches. Thanks for the great recipe.
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3 users found this review helpful

Fabulous Beef Tenderloin

Reviewed: Dec. 30, 2011
Very simple and great flavor! I decided to use light soy sauce and I also replace half of the soy sauce with red wine (Pinot Noir) and the steak was fantastic. Tender and full of flavor. I will make this again.
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4 users found this review helpful

Pepperidge Farm® Beef Wellington

Reviewed: Dec. 17, 2011
Unfortunately I am going to have to agree with Amity. This steak turned out way too rare and the pastry was very soggy. I can think of better things to do with a tasty beef tenderloin.
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2 users found this review helpful

Potato Chips

Reviewed: Jul. 21, 2011
These were awesome. Once I was able to get them paper thin like Jessica said, they crisped up in less then 3 minutes. I tried sweet potatoes too, but they went from not crisp yet to burnt in a matter of seconds. What I like best about them is I know exactly what ingredient and how much of each is going into them. There are no big words on a label that I cannot pronounce, there isn't a big giant bag of them in my pantry that I can just keep eating until it's feeling empty and I'm feeling guilty. In fact there is no big giant bag at all. (Yay for the land fills.) I did use a piece of parchment paper, however, like others suggested. I would not make these chips without it. I cut it in a circle that fits the plate that is already in my microwave perfectly and used it over many times. I used a mandolin to get the potatoes consistently thin and I really very, very lightly sprayed the chips with olive oil cooking spray. After about 2 minutes and 45 seconds they were perfect and tasted exactly like (or maybe even better than) chips from the bag. I simply picked up the parchment paper and the chips slid right off into my chip bowl.
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8 users found this review helpful

Roasted Kohlrabi

Reviewed: May 28, 2011
I love kohlrabi raw with salt, so I never even thought about trying it any other way. This was very simple and very tasty. It tastes completely different from raw kohlrabi. Thanks for the inspiration to try it hot. Maybe next time I will add a few sliced carrot rounds for color.
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2 users found this review helpful

Buffalo Style Chicken Pizza

Reviewed: May 25, 2011
Yum! I listened to a few others and used just a thin layer of dressing on the crust. I also used buffalo sauce with the chicken instead of hot sauce and butter and added some feta cheese into this mix. I layered some raw spinach on top of the dressing then added the meet mixture. I topped that with sauteed mushrooms and asparagus and then sprinkled the cheese on top of that. This was so yummy. I know I made a lot of changes, but I would still give this recipe 5 stars.
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3 users found this review helpful

Southwestern Egg Rolls

Reviewed: Sep. 26, 2010
Everybody should try making these. They are that good. It is easy to make additions and subtractions to meet your liking. I tried with both tortillas and egg roll wrappers and I like the wrappers best. They weren't as thick and they were easier to wrap (though they don't stick with the Southwestern theme.) Like others, I chose to bake them. Why add all that grease when they are great just sprayed with a little cooking spray and then baked. With 2 table spoons of this and 2 table spoons of that you should really take a little time and just make a huge batch since they do freeze so nicely. If you bake them before you freeze them, they are great in lunches. Try making a sauce of sour cream, salsa and cumin for dipping. I will definitely spend the time to make these over and over again. Yum.
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4 users found this review helpful

Dave's Low Country Boil

Reviewed: Feb. 26, 2010
WOW! I can't wait to make this over the fire pit this summer with a bunch of friends. How fun! This was outstanding. With the exception of adding a few lemons, I made this recipe as written. I wouldn't change too much. When it's good, it's good. I like the idea somebody gave about using a turkey roaster with its strainer. -- Good one.
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3 users found this review helpful

Grilled Salmon With Orange Glaze

Reviewed: Feb. 26, 2010
I really liked the glaze, and I made sure to save some to drizzle over the top of the finished fish. I made this with my Foreman grill and I think I overcooked the salmon, so I can't wait to try it this summer on a real grill. Thanks for the recipe.
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3 users found this review helpful

Fried Cabbage and Egg Noodles

Reviewed: Feb. 18, 2010
I try to eat lower sodium due to high blood pressure and when you use no salt butter and don't add any extra salt, this is a very low sodium dish that is also very flavorful. I was surprised that I liked this so much. I never would have thought of this combination of foods. This was very simple and fast. I added an onion and some garlic and I cooked the cabbage for about 20 minutes like others suggested. I used 3 Tbs. butter and 2-3 Tbs olive oil to cut back on the saturated fat. This change along with using whole wheat egg noodles in place of regular helps me feel better about eating this dish. Next time I will add more sweet onions and cabbage and less noodles. Thanks for the recipe Judi.
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5 users found this review helpful

Stir-Fried Kale and Broccoli Florets

Reviewed: Oct. 10, 2009
This was a lot better than I expected. It is always great to find a healthy dish that is also full of flavor. I think the tomatoes made this dish. This was my first time trying kale and I will definitely have it again in this recipe and others. After reading other's suggestions this is what I decided to do with the recipe and I loved it. I steamed the kale first, and only use 1/2 of a lime. I grilled a marinated chicken breast and corsley chopped a few cashews. I topped the kale and broccoli dish with slices of the chicken and sprinkled the chopped cashews over the top. Yum!
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15 users found this review helpful

Watercress and Crab Salad

Reviewed: Sep. 26, 2009
This was a fast, tasty, healthy lunch. I made it with canned chicken of the sea pink salmon and it tasted very good and refreshing. I will make this again.
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5 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Aug. 6, 2009
This was fantastic and so easy. I used chicken broth instead of water and only used one container of biscuits. I used Campbell's Healthy Request cream of chicken soup to cut back on the fat and sodium and it still tasted great. I cut the chicken into bite sized pieces before I started and they were tender and moist when the soup was ready to eat. I added carrot circles in the very beginning. I quartered the biscuits before adding them after the soup cooked for four hours. I also added corn at the same time that I added the biscuits. The soup cook for six hours in all. I will absolutely make this again.
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3 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Aug. 5, 2009
This sandwich was wonderful. When I made it I used beef broth in place of the water, I didn't add any salt and I replaced the onion salt with onion powder. To prepare the sandwich I spread some butter onto two halves of a hogie and sprinkled some garlic powder onto the butter. I broiled this until it was toasted. Then I added the meat, some sauteed mushrooms and onions and set a slice of provolone on top. I put this back under the broiler until the cheese melted. I chose to eat mine as an open face sandwich. This is a great addition to my recipe file.
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2 users found this review helpful

Peach-a-Berry Pie

Reviewed: Aug. 4, 2009
Yummy. Friends and family loved this pie and told me I had to rate it a 5. I added blueberries instead of raspberries and half white/half brown sugar. I also added an egg wash to the top crust before sprinkling with sugar. I will absolutely make this again.
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1 user found this review helpful

Garlic Mashed Potatoes Secret Recipe

Reviewed: Aug. 4, 2009
Awesome flavor and very easy.
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Slow Cooker Venison Roast

Reviewed: Aug. 4, 2009
I would actually give this 4 1/2 stars as is. Then I followed the directions of a few other reviewers and added some changes of my own and the meal became a 5. I used one can of mushroom and one can of cream of celery soup. I did not add the onion soup mix (way too much salt). In place of the garlic salt, I added three cloves of garlic. I soaked the meat over night in milk. I added a splash of red wine and one cube of beef bouillon. Finally, I added potatoes, carrots and mushrooms to the sauce. I let it cook on low for 8 hours or more and the meat was tender and juicy. I will make this over and over and try it with beef too. I love finding a great slow cooker recipe. They are so easy, and when supper time comes the only work that needs to be done is setting the table.
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22 users found this review helpful

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