lisa m Recipe Reviews (Pg. 1) - Allrecipes.com (18669880)

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Eggnog II

Reviewed: Jan. 19, 2010
The direction to cook until "coats a metal spoon" was a little ambigious. Mine ended up overcooking & becoming more of a pudding consistency, with bits of solid (like tapioca). I added cinnamon & nutmeg before folding in the whipped cream. We ate it like pudding & the flavor was still decent, but I think it could use more- like rum extract maybe? But seeing as how temperamental it was for me, I won't make it again.
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2 users found this review helpful

Spicy Refrigerator Dill Pickles

Reviewed: Sep. 24, 2009
Very easy & very good. I had large cuces from the garden so I sliced them, using about 8 large ones. Dropped sugar down to 1 Tablespoon, used 4 teaspoons of canned minced garlic, and added a chopped fresh chile pepper to the brine. Put it all together & after 10 days they were great!
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6 users found this review helpful

Soft Zucchini Spice Cookies

Reviewed: Aug. 15, 2009
Love 'em. I substituted whole wheat flour, Sucanat (unrefined sugar), hemp milk, and I omitted the nuts & orange peel & these still turned out delicious! I think the spices are the key- smells great cooking & very tasty. They do spread a lot, but did not go completely flat, and they are very soft & cake like. I used one medium zucchini to get 1 1/2 c. grated.
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4 users found this review helpful

Zucchini-Chocolate Chip Muffins

Reviewed: Aug. 15, 2009
Great! I used whole wheat flour, Sucanat (unrefined sugar), hemp milk, and carob chips and these still turned out fantastic!!! A wonderful light muffin & very tasty. Next time I would double the recipe to make more. By the way, I used half of a medium zucchini to get 1 c. shredded.
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Mom's Cucumber Salad

Reviewed: Aug. 7, 2009
way, way, way too sweet. I even doubled the dill & still all I could taste was the sugar. Next time I will halve the sugar, although it may need even less than that.
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Frosted Pumpkin Muffins

Reviewed: Nov. 21, 2008
These should actually be called pumpkin cupcakes, because that is what they are. They are a fast, easy way to make a fun seasonal cupcake. They are tasty, not too sweet (the pumpkin tones down the sweetness of the cake mix). Very light in texture, nice golden color. Try adding more than 2 t. of spice if you want more of a "spice cake" taste.
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2 users found this review helpful

Blueberry Anadama Bread

Reviewed: Aug. 13, 2007
I used fresh blueberries and had to add about 1/4 to 1/2 c. extra flour because my dough was too sticky. This makes a very large loaf. Texture was nice, soft but firm enough to slice. I had to put foil over the top of my loaf to keep it from overbrowning during the last half of cooking. This is not a sweet bread at all. If you want a sweeter bread, I suggest you apply a *very* generous amount of cinnamon sugar over the top of the berries before you roll up the loaf. I enjoyed this made into french toast (the syrup making up for the lack of sweetness), and toasted with honey.
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7 users found this review helpful

Chocolate Oil Cake

Reviewed: Feb. 23, 2006
This is great because: it's very easy, very quick, very chocolatey, very moist, very inexpensive, and very easy to clean up after (one bowl- yeah)! I brought this to a meeting and it was very well received too! I sub'd 1 c. of packed brown sugar for one of the cups of white sugar because that was what I had on hand. Turned out great & I just dusted with powdered sugar to serve. The only thing it needs is a "prettier" name- maybe "Super Cake"!
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29 users found this review helpful

Whole Grain Waffles

Reviewed: Feb. 23, 2006
This is a good recipe for an easy healthy waffle. If you're not used to having flax seed you might not like that part of it (my daughter wasn't into it- she said she prefers "white" waffles). That may have also had something to do with the fact that I sub'd a cold latte for the milk! But I loved how simple & quick it was to make the batter, they are tasty (to me at least!) and filling.
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3 users found this review helpful

Blueberry French Toast

Reviewed: Feb. 6, 2006
Overall we liked this. Here's how we made it: I didn't use the whole loaf (used a little more than 3/4 of it), dicing cream cheese is impossible so I sliced it off & used my fingers to squeeze little pieces off (about 1/2 teaspoon size), I used 2 cups of blueberries (frozen & rinsed to thaw), I sprinkled cinnamon over the top layer of bread, added vanilla to the egg mix, and squished the bread down into it after it was poured over the top. This is not like the kind of french toast you make on a skillet, it is more of an egg breakfast casserole. Next time I would decrease the amount of eggs (9?) and increase the maple syrup. I would sprinkle cinnamon over the cream cheese layer (the cream cheese is rather flavor-less), or even better would be cinnamon/sugar. We did not make the blueberry syrup (too much sugar for us). I actually think this is better when reheated the next day (flavors have a chance to blend more), and with a small amount of maple syrup on top. It made about 8 servings for our family.
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Baked Pancakes with Sausages

Reviewed: Feb. 6, 2006
This turned out well. I used less sausage because we normally only eat about two sausages per person, and this really only makes enough pancake for about 5, maybe 6 servings. I too cooked them the night before. The pancake had a little too much oil flavor for me, so I will decrease the shortening next time. Other than that it was good!
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Trail Bars

Reviewed: Jan. 30, 2006
This was great! I made my own substitutions (used raisens instead of choc. chips, and part raisens/part sunflower seeds instead of apricots, also used a mix of almonds/pecans/walnuts instead of just almonds). I cooked it for 30 minutes without checking it & I was worried because it looked very dark on the edges (burnt I thought), but when I tasted it - it was great! It had a definite toasted honey/oatmeal flavor (which I loved!) I thought these might be like granola bars, but they are more like the texture of a bar cookie. Delightful!
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4 users found this review helpful

 
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