*~Lissa~* Recipe Reviews (Pg. 10) - Allrecipes.com (18893755)

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*~Lissa~*

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Cherry Chicken Pasta Salad

Reviewed: Aug. 22, 2012
This was pretty good but could be stepped up a notch. The quantity of the vinegar is so small that it doesn't seem to really help the flavor, it was instead lost-next time I will cut out the water and use all champagne vinegar instead. I think sweet onion would be a nice addition to the flavors, too. Also, I think using blanched almonds would be best. I used whole almonds that I cut in half and toasted (all I had on hand) and when I pulled lunch from the fridge (made 2 servings to take for lunch), the almond skins had discolored the pasta a little. Will make again with these minor changes!
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Whipped Cream

Reviewed: Aug. 13, 2012
Spot on. Perfect balance of sugar and vanilla. I don't whip the cream before adding the vanilla and sugar, just dump it in the chilled bowl and beat with chilled beaters. Whenever I need whipped cream, this is the go-to.
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Baked Zucchini Squares

Reviewed: Aug. 12, 2012
2 stars, partly because it doesn't exactly tell you how much zucchini to use, but also because the incredibly soggy texture of the outcome. Is it 3 little store-bought zucchini or 3 big zucchini from the garden? I made a half batch and grated one good-sized garden variety, that yielded 2.5 cups or so grated, which I squeezed as much excess liquid out as I could. Once baked golden brown in the top, sides and bottom, I topped with some shredded cheddar and baked a few minutes to melt the cheese. They smelled wonderful, but when I cut in, they were completely soggy underneath. I tried to bake a little longer but it didn't help. Maybe they're supposed to be that way, like a corn pudding as opposed to corn bread, you know? I ate the browned edges and the flavors are yummy, but the super-soggy texture did not work for us, sorry.
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Garlic Herb Cheese Stuffed Mushrooms

Reviewed: Aug. 11, 2012
Wicked tasty...but next time I would change the ratio of cheeses so there is more Boursin than cream cheese. Instead of dipping the 'shrooms in oil, I sprayed them with oil and it worked out great! The Parmesan didn't stick too well when sprinkled on at the end so I gently pressed it in. Made waaaay more filling than needed, but the recipe didn't specify which type of mushrooms to use and I had used baby bellas. Will try again for sure!
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Summer Penne Pasta

Reviewed: Aug. 11, 2012
Sorry, but this was bland. I added Italian seasoning, oregano, basil to help out the flavors a bit. After a few bites I added a healthy dose of Parmesan to perk it up. Should have tripled the garlic. Good base recipe, but needs major work in the flavor department.
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Chicken Taco Filling

Reviewed: Aug. 10, 2012
OK, so I cheated and poached the chicken because I didn't have time to slow-cook it. I pulled the chicken apart with 2 forks. Worked out great!
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Easy Caramelized Onion Pork Chops

Reviewed: Aug. 10, 2012
Pretty tasty. I didn't measure the seasoning salt and pepper, just sprinkled it on. I cooked the onions up a bit before adding the liquid (used beef broth for fuller flavor). When the chops were done, I removed them from the pan and thickened the sauce up with a cornstarch slurry. Next time I will add some mushrooms too.
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Easy Fried Zucchini

Reviewed: Aug. 5, 2012
I'm giving these 3 stars because 2T of olive oil isn't going to fry your zucchini, especially when sliced half of an inch thick! I started with a little more than that and it still wasn't enough. I ended up using enough oil to half submerge the slices, and also ended up making the slices only half as thick. I don't keep buttery crackers in the pantry so I melted a generous amount of butter and mixed it with plain bread crumbs. If you do use the crackers though, I recommend giving them a good spin through the food processor to get the crumbs nice and small. My final outcome was quite tasty; served with warm marinara.
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Easy Creamy Chicken Mushroom Sauce

Reviewed: Aug. 4, 2012
First, make sure you add the pepper to taste! If you dump in the whole amount I think you will be rather disappointed! I also added the paprika to taste. Instead of canned cream of mushroom soup, I made my own to avoid all the additives: sauteed some chopped 'shrooms in butter, added some garlic and sauteed a few minutes more. Then added some flour, cooked out the starchy flavor a bit, then added some milk, and then some chicken stock (which I boiled and strained after I poached and cubed the chicken for this recipe), and a dollop of sour cream. Seasoned with salt, pepper and added some parsley. Tasted WAY better than the canned stuff, YUM! Unfortunately, the final result of the overall recipe was nothing that made us say "wow." Seemed as though it was missing something but couldn't put a finger on it. Was alright but I don't know that I would make it again.
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Poppyseed Dressing

Reviewed: Aug. 2, 2012
Fabulous! I used Orange Muscat Champagne Vinegar from Trader Joe's, used a little more onion, and a little less olive oil. Used on a salad of spinach, pecans, and raspberries. I did make the mistake of halving the recipe...should have just made the whole lot of it! Yummers!
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Taco Seasoning I

Reviewed: Jul. 31, 2012
Just what I was looking for! It's nice to be able to adjust the salt depending on the recipe/diet. You will want to make more than 10 servings of this though, trust me!
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Salsa Chicken Burrito Filling

Reviewed: Jul. 31, 2012
This was very good with some adjustments. There really isn't enough tomato sauce to "bring to a boil" and cook the chicken in, so I poached the chicken in chicken stock first, then shredded it and continued with the recipe. I then boiled, strained, and used the stock to make rice as a side dish. I also felt that the whole amount of taco seasoning was going to be far too much, so I added to taste and skipped the additional cumin and chili powder as they are already in the seasoning blend I used (Taco Seasoning I). I also snuck some black beans and corn kernels into the filling. I did need to add more liquid (used chicken stock), though I didn't cook on too high of a heat. Final product was tasty! Made 4 servings for 3 people, served with sour cream, guacamole, rice, and refried beans and it was all gone!
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Smooth and Creamy Peanut Butter Pie

Reviewed: Jul. 24, 2012
Wow! This was a hit! If I could, I would ding it just half a star because the amount of sugar is over the top. I used natural peanut butter (only ingredients = peanuts and a little salt) so I figured a cup of sugar wouldn't be too much, yet it was too sweet. If you are using a PB with sugar or another sweetener listed in its ingredients, I highly suggest you add only 1/2 C sugar or maybe even less. I chose this recipe over the others because it had less ingredients, but make sure you buy some mini PB cups to garnish with! Super simple to whip up with the Kitchen Aid!
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Pasta with Broccoli and Bacon

Reviewed: Jul. 13, 2012
This was ok, but there was definitely not enough bacon. I added a little bit of red pepper flakes to give it some oomph. Good for a quick weeknight meal-I always have these ingredients on hand.
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Buckeyes I

Reviewed: Jul. 5, 2012
I halved the confectioners sugar and am so glad I did-would have been too sweet! I didn't really have problems rolling the balls-but since it's hot outside I found it easiest to periodically re-chill the filling and then stick my hands under very cold water for a few moments then blot dry rpior to rolling. Heat will turn them to a mess in your hands. I kept reheating the chocolate coating, but it kept getting really thick really quick, and the balls kept falling off the toothpicks. Kind of a pest, but the results were tasty!
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Easy Iced Cappuccino

Reviewed: Jul. 2, 2012
Super easy instant iced coffee. I used 2 packets of PureVia, not Splenda. Tastes just fine! Technically not a cappuccino though, as cappuccino has foamy milk with high volume, and with this recipe you try to get the actual coffee foamy instead. I could not get it to stay foamy. Still tastes fine, and is a great sugar-free option!!! Made for Western Region Allstars Faceless Frenzy July 2012
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Healthier To Die For Blueberry Muffins

Reviewed: Jul. 2, 2012
I was a tad nervous making a "healthier" muffin, but these came out moist, springy, and absolutely delish! I even used frozen berries since I had them in the freezer, and was 1/2 cup short but they are still bursting with berries! Put 2.8oz batter in each little cup, leaving only enough room for crumb topping and the muffin tops came out great! I had tons of topping left over though so you may want to make less to save waste. Made for Western Region Allstars Faceless Frenzy July 2012
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Lemon Peach Parfaits

Reviewed: Jul. 2, 2012
This was rather good! Quite a bit more work than just layering yogurt and berries in a glass and topping with granola, the the flavors tell why! I felt the need to add more sugar because when the sauce coated the spoon, I tasted it and puckered right up! I had to use angel food cake because pound cake was sold out 3 different places I went (must be for shortcakes and the 4th!), but either works. Made for Western Region Allstars Faceless Frenzy July 2012
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John's Broccoli and Ziti Casserole

Reviewed: Jul. 2, 2012
This recipe has great potential but was just alright as is. 16oz pasta for 6 people is quite a bit, so I stirred in just enough of the cooked pasta to be better balanced with the broccoli. Quite a few other reviews said it was dry; I foresaw that and added in some butter, which helped but wasn't enough. The cheese was in melted globs throughout the dish. I think making a roux and creating a sauce would fix that. I added Parmesan cheese too. Really good flavors but I think making a little sauce would really help. Made for Western Region Allstars Faceless Frenzy July 2012
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Garlic Cajun Ribs

Reviewed: Jul. 2, 2012
This is a REALLY TASTY sauce! After reading other reviews, I knew I had to knock out some of that salt. I used full-salt seasonings as called for during poaching, but I made salt-free 'seasoning salt' and salt-free Cajun seasoning for the sauce. The taste was PHENOMENAL! I think I chopped more garlic than called for for the sauce, but it was perfect! My other problem with this recipe is I do not like the cooking method. I like my ribs tender and falling off the bone, and these did not come out that way at all. I have the best luck doing ribs low and slow in the oven before finishing on the grill. Thanks for the great sauce but the simmer method just isn't for me. Made for Western Region Allstars Faceless Frenzy July 2012.
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