LYSAH1313 Profile - (18736276)

cook's profile


Home Town: Worcester, Massachusetts, USA
Living In: Olympic Valley, California, USA
Member Since: Feb. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Italian, Southern
Hobbies: Sewing, Walking, Reading Books, Music, Charity Work
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About this Cook
I grew up in Mass, where i attended college, saved up some money, and then moved to California to live with my boyfriend. I live in lake Tahoe currently, and i am relocating to Sacramento CA to return to school in the fall.
Recipe Reviews 4 reviews
25-Minute Tunisian Vegetable Couscous
I have made this several times, and it is very good with a few changes.. I leave out the zucchini and squash because I don't like them, and use chicken broth instead of vegetable for more flavor. I also use more like 3 1/4 cups broth instead of four. I double the recommended spices and add onion powder, garlic powder, garlic, hot sauce, parsley and white pepper. Also, I mix grated parmesan cheese into the whole dish. I serve with the Indonesian Satay on this website..

2 users found this review helpful
Reviewed On: Apr. 12, 2013
Awesome Slow Cooker Pot Roast
This is a very good recipe, but I make some changes. I make this a lot in the winter. I substitute beef broth and red wine for the water, and use lipton garlic herb soup mix instead of onion. I use more liquid than the recipe calls for, because I add in 4 small potatoes and a quartered onion with the meat. I use a smaller roast, around 2 or 3 pounds. 2 hours before serving, I add baby carrots and sliced mushrooms. Around a half hour before serving, I dump some of the extra liquid off and add a couple tablespoons of flour dissolved in a small amount of water, which thickens the gravy up. I feel the extra liquid is needed when adding potatoes to the recipe, but it thins out the gravy too much if you don't take some liquid out and thicken.

5 users found this review helpful
Reviewed On: Dec. 15, 2012
Turkey Tetrazzini I
I liked this recipe. I cooked the turkey in hot sauce, italian dressing, wine, minced garlic, and vegetable oil. i added to the turkey 1/2 a bag of frozed thawed peas, using the peas and turkey pieces as one layer. I used 1 1/4 cups chopped onion, and added 5 small hot peppers, and 1 cup sliced fresh onions. I sauteed these in wine, butter, and a bit more garlic, and added the vegetables and stock to 2 cups milk, and one regualar sized can chicken broth. I doubled the flour in the recipie and added a little cornstarch to the sauce mixture as well. I used one cup shredded cheddar and 1/3 cup pepperjack slices, shredded,in the sauce. For spices, I used ground white pepper, onion powder, garlic powder, ground red pepper, ground cilantro, ground thyme, and Adobo meat seasoning. I used another 3/4 of a cup of cheddar on the top, and covered with a mix of ground parmesean and italian style bread crumbs. I cooked on 350 for 30 minutes. I made the recipe so that it had a slight to moderate spicy bite to it, which my boyfriend and I appreciate. I also made extra sauce because I plan on reheating leftovers and do not like things to be dry. All in all, original recipie was very good, i just tweaked it to my tastes.

1 user found this review helpful
Reviewed On: Feb. 2, 2008

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