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

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Lisa K

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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

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

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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171 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

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

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

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

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

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

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

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

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

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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426 users found this review helpful

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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1 user found this review helpful

Simple BBQ Ribs

Reviewed: Jul. 17, 2007
This works great with chicken too!
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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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0 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

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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315 users found this review helpful

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

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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1 user found this review helpful

Displaying results 1-20 (of 72) reviews
 
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