Lisa K Recipe Reviews (Pg. 3) - Allrecipes.com (18427872)

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Lisa K

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Bacon Water Chestnut Rolls

Reviewed: Jan. 6, 2008
One of the best appetizers I have ever served. I will absolutely make these over and over. They were very easy, and, wow, so good.
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Baked Parmesan Perch

Reviewed: Dec. 31, 2007
I really enjoyed this recipe, but I only gave it four stars because I took the advice of other reviewers and added a bunch of lemon pepper. Without this extra flavor, I think the fish wouldn't have been flavorful enough.
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1 user found this review helpful

Cranberry Pork Chops I

Reviewed: Dec. 28, 2007
This recipe wasn't bad, I just didn't care for the combination of flavors.
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3 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Nov. 10, 2007
I made this recipe as is and loved it.
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1 user found this review helpful

Kalamata Pork Tenderloin with Rosemary

Reviewed: Oct. 28, 2007
Sorry, but I hated this recipe (and I love olives). The best thing I can say about this recipe is the meat was tender. I could think of many other delicious things to do with pork tenderloin. I will not be making this again.
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1 user found this review helpful

Easy Honey Mustard Mozzarella Chicken

Reviewed: Oct. 10, 2007
Super easy and super yummy. I made this with skinless, boneless chicken thighs because I prefer dark meat, and it tasted great.
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1 user found this review helpful

Delicious Pumpkin Bread

Reviewed: Oct. 10, 2007
Adding a little extra pumpkin pie spice was the only change I made to this recipe. It is very moist and tasty. I loved it and so did the people that I work with.
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Ham and Swiss Stromboli

Reviewed: Oct. 6, 2007
I've made this simple stromboli for many years now, and everybody loves it whenever I make it. Try making a rueben stromboli with corned beef, well drained sauerkraut, Swiss cheesse, and a little thousand island dressing. You can add more thousand island dressing after the sandwich is done by dipping it before eating. If you add too much to the sandwich, the French bread will get too soggy. The same happens if you don't drain the kraut well. Yummy! Enjoy!
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6 users found this review helpful

Light Oat Bread

Reviewed: Oct. 6, 2007
I was afraid that the oats would be gritty in the bread, but they baked right in. You can't really even find them as you're enjoying each bite. I love this bread. I added 2 tablespoons of honey because honey oat is one of my favorites, and I don't think I will ever purchase another honey oat loaf of bread from the store again. I brought it to work to share with the lunch group and they all loved it too. They all said that it was moist and light. A+ for this recipe. (I'm a teacher.)
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2 users found this review helpful

Best Bread Machine Bread

Reviewed: Sep. 29, 2007
I asked for a bread machine for Christmas 4 years ago. After receiving it, I used it once, threw away the bread because of the taste and texture and never used it again. This recipe has kept me using my bread machine on a weekly basis and it has encouraged me to try to find other good recipes. I plan to try adding wheat flour like others suggested next time. Hope it has the same great taste and texture as the white bread had. I like to use 2 Tbsp. olive oil and 2 Tbsp. honey instead of the 1/4 cup veggie oil.
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Pork Chops with Burgundy Mushroom Sauce

Reviewed: Sep. 5, 2007
These pork chops had a really good flavor. They were juicy and tender and the recipe was so simple. I will make this over again and again. I ended up using beef broth with onion in it and instead of using the cooking wine (I don't like them because they always taste too salty) I simply used a reisling. (It's what I had on hand.) The flavor was fantastic. Make sure to boil the liquid on high until it reduces down enough where it is a bit thicker and you won't need to add flour.
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Roasted Cajun Potatoes

Reviewed: Aug. 16, 2007
These are outstanding exactly as the reccipe is written. I put a little paper towel down on the bottom of the serving bowl though, to pick up some of the excess oil. Whenever I serve these potatoes, there are never any left over. This is the thing that the people at the table will pick at until they are gone, even when they are no longer hungry. That is always a good sign.
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Salmon with Tomatoes

Reviewed: Aug. 7, 2007
This recipe has great flavor. To make it even tastier and healthier, try serving it over quinoa instead of rice. To make the quinoa, just melt a tablespoon of butter in a saucepan and add one cup of quinoa (make sure you bought drained quinoa). Simmer stirring it around for about five minutes. Add 2 cups of chicken broth (or water) and bring it to a boil. Cover and simmer until all of the liquid is incorporated. Quinoa has a wonderful flavor that just adds so much to this dish.
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Dad's Excellent Scallops

Reviewed: Aug. 2, 2007
Super easy! Great taste! I put the scallops on skewers instead of using toothpicks and I made the wasabi sauce from the recipe seared tuna with wasabi-butter sauce from this site for dipping. The scallops turned out wonderfully and the left overs were even better the next day. I love it when something so simple is so yummy.
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2 users found this review helpful

Quinoa Side Dish

Reviewed: Aug. 2, 2007
I had never heard of quinoa before yesterday. I heard mention of it on TV, so I thought I would learn more about it from the Internet. Everything that I learned pointed toward quinoa as the most nutritious grain out there, so I had to try it. I followed the direction of others and really enjoyed this dish. I began by melting the butter and sautéing the onion and garlic for two minutes. Then I added the quinoa and returned to the recipe. I chose to use chicken broth instead of vegetable and decided to add some shrimp seven minutes into the simmer. Once I got past the strange texture of this grain, I really enjoyed it. I will make this recipe again. Trust me, you don’t have to be a health nut to enjoy this recipe. (By the way, it took about 25 minutes or more for the grain to incorporate all of the liquid.)
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325 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jul. 22, 2007
This was a fantastic meal as written. I enjoyed it thoroughly and then made changes like most cooks will do. My changes made this recipe a bit more expensive, but wow. I added a slice of prosciutto inside the chicken with the cheese and ham. I made a slit into the side of the chicken and butterflied it open, then pounded it thin with a meat pounder. To the flour/paprika mixture I added some grated Parmigiano Reggiano. After filling the chicken and toothpicking it shut, I dipped it in egg whites and then the flour/paprika/Parm. Reg. I would not recommend changing the method of making the sauce as others have. Using wine was perfect and if you don't slowly cook the chicken in the pan that the sauce will be in, all of those wonderful chicken drippings (not to mention any melted cheese that might slip out) will be missing from the sauce. Thank you so much for this amazing recipe.
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2 users found this review helpful

Truck-Stop Buttermilk Pancakes

Reviewed: Jul. 21, 2007
I agree 100% with MOOLATTE's review. These pancakes were okay, (I didn't throw them away.) but with these ratings I had much higher expectations. I followed the directions and ingredients exactly and simply did not like the texture or the bland flavor.
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Simple BBQ Ribs

Reviewed: Jul. 17, 2007
This works great with chicken too!
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Honey Baked Chicken II

Reviewed: Jul. 14, 2007
The flavor of this sauce and chicken is outstanding. My family and I couldn't put it down. This is that kind of food where after you sit back and say, "Oh, I'm so full I couldn't eat another bite." You soon find yourself picking at it some more. It is definately a keeper exactly as the recipe is written.
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Oregon Salmon Patties

Reviewed: Jul. 14, 2007
With the help of some other reviews, I used this recipe to make a meal that could easily be served in a fine restaurant. The end result was fantastic. I began by sauteing some baby bella mushrooms in butter and balsamic vinegar. When it came to the actual patties I, like many others, did not use the 3/4 cup liquid from the salmon. In fact, I didn't use canned salmon at all. I had grilled some salmon in butter and onions two nights before and had some left over. I just picked this apart and used as much as the recipe looked like it could use. I also added a little more than 1/3 cup of the crackers. (I used buttery Ritz crackers and they worked great.) I also chose to add some dill and lemon pepperto the pattie mixture and instead of the butter or shortening, I substituted olive oil. (I saved the butter for the mushrooms and the sauce.) Finally, I made the lemon sauce for salmon patties from this sight like so many others suggested. This sauce made the meal. I will admit that the patties probably would have been a bit dry without it. I put down a bed of the mushrooms, set a pattie on top and then topped the pattie with a generous tablespoon of the sauce. I finished the presentation with a swirl of the sauce around the pattie on the plate to make it look like it belonged on a menu in some upscale restaurant. It looked amazing and had a taste to match. I will make this over and over again.
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441 users found this review helpful

Displaying results 41-60 (of 72) reviews
 
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