Lisa K Recipe Reviews (Pg. 4) - Allrecipes.com (18427872)

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Lisa K

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Lamb Chops with Balsamic Reduction

Reviewed: Apr. 26, 2007
I wouldn't change a thing. Just make sure that you force yourself to keep reducing the sauce until it becomes thick.
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1 user found this review helpful

Burgundy Pork Tenderloin

Reviewed: Apr. 5, 2007
This is a very tasty recipe. The meat was very tender and the sauce had lots of flavor. I used one cup wine and one cup beef broth as others suggested. I had a lot of luck using Pino Noir. It didn't over power the meat, but it gave it a suttle flavor. I also used McCormick brown gravy mix (30% less sodium) because it had the least amount of salt in it when compared to other beef gravy package at the store I went to. I used gravy packets in the past that I had to throw away because it was too salty. I had a difficult time getting the gravy to thicken, so I added a little corn starch. Next time I might try more than one package of gravy. I will definately add this recipe to my personal recip book.
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0 users found this review helpful

Stewed Cabbage

Reviewed: Apr. 1, 2007
This dish has a lot of flavor. I only made half of the recipe for two of us, and there was a lot left over. The recipe makes a lot. Yummy! I will make this again.
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0 users found this review helpful

Potato Casserole

Reviewed: Apr. 1, 2007
This is a great recipe. For two of us, I made half the recipe and still had some left over. It makes a lot.
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1 user found this review helpful

Braised Balsamic Chicken

Reviewed: Mar. 31, 2007
This dish was very tasty. It had lots of flavor and texture. I cut the chicken into bite sized pieces and served it over converted rice. This was a great "good for you" recipe.
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0 users found this review helpful

Salmon Patties III

Reviewed: Mar. 23, 2007
This was a good supper, but it wasn't outstanding. I will make it again because it was tasty, easy and something out of the ordinary.
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1 user found this review helpful

Grilled Salmon I

Reviewed: Mar. 7, 2007
My dad catches the salmon and then I prepare it. When I made this recipe for him he said that this is the best salmon recipe that I've tried yet. (And I've tried many.) I will make this over and over again exactly as the recipe said. The only exception was that I used my George Foreman grill for about 5-6 minutes. Perfection!
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1 user found this review helpful

Simple Salmon Chowder II

Reviewed: Mar. 5, 2007
WOW! I was very skeptical about this recipe. I’ve tried too many cream soup recipes in the past that just didn’t pan out. Seafood chowder has always been my favorite, so when I found this unique recipe, I was really hoping that it would be as fantastic as others said it was. This recipe didn’t let me down. It was outstanding. I added two extra strips of bacon simply because, well, it’s yummy. I also added the entire 12 ounce can of evaporated milk and then added some Idahoan flavored mashed potato flakes until the chowder was the thickness that I desired. Yum!
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30 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Feb. 27, 2007
Amazing flavor. Definately make more sauce and add a bit of Italian bread crumbs so it isn't quite so juicy.
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1 user found this review helpful

Angel Food Candy

Reviewed: Nov. 30, 2006
This recipe was exactly what I was looking for. My brother and I used to fight over the angel food candy every Christmas. It was a favorite of both of ours. After I made this, I couldn't wait for him to try some. Well, as I thought, he couldn't keep his hands off of it. When I told him that I made it, he wouldn't believe me. I actually had to show him the recipe in order to convince him that it wasn't store bought. Here are a few things that you might like to know about this recipe. First of all be sure to use all of the baking powder, stir it in quickly and then pour it into the buttered pan. Make sure you just pour it into your pan, do not spread it around. This recipe is great, but if you want the candy even lighter, be sure to butter the pan all the way up the sides and then put the candy into the oven at 200 to 250 degrees right after you pour it into the pan for ten minutes and then decrease the temperature to 170 degrees for another ten minutes. The candy will puff up and fill the entire pan. It is a good idea to use a metal pan or one of those flexible pans. This makes it easier to get the candy out when it cools. Thanks Debbie, for sharing this recipe with us.
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173 users found this review helpful

Seashell Supper

Reviewed: Jul. 12, 2006
This is a very tasty recipe. I cut the recipe in half and it still made enough to feed a family of four or five. I also did not use as much water as the recipe said. I will definately make this again.
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3 users found this review helpful

Kathy's Italian Cookies

Reviewed: Jul. 1, 2006
This recipe was just okay for me. The next time I make it I'm going to try adding chocolate chips like Sonia did to add a bit more flavor to the cookie. I like the glaze, but it might be helpful to know that if you are going to sprinkle with colored sugars, do it one cookie at a time immediately after you dip them or the glaze may harden too much.
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13 users found this review helpful

Displaying results 61-72 (of 72) reviews
 
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