lisa j Recipe Reviews (Pg. 1) - Allrecipes.com (18954412)

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Bacon Wrapped Water Chestnuts II

Reviewed: Sep. 1, 2014
IMO this recipe is better than Bacon Water Chestnut Roll Ups from this site. I used the marinade for bacon wrapped scallops. I added about a TBSP of Siracha. And I used regular Hellman's mayo. I dislike Miracle Whip. Very good.
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Italian Sausage, Peppers, and Onions

Reviewed: Aug. 17, 2014
I don't like wasting time on rating recipes with so many other ratings. However, I felt I needed to rate this one. A keeper. I did make some changes, added a large can of diced tomatoes and used fresh herbs. I doubled the recipe. I used a very large skillet pan and the onions looked like a ridiculous amount but yes, it's the right amount. They cook down quickly. I did not add the garlic until way later, after the peppers. (I have a tendency to burn garlic). And I used red wine instead of white, olive oil instead of butter. It was very good. Thanks GIGI.
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Photo by lisa j

Lawn Mower Salad

Reviewed: Jul. 4, 2014
Made this today. Left out the cashews and used sliced almonds. Personal preference. I've been waiting out this recipe, frankly because the name turns me off. Don't let it turn you off. It's an oriental coleslaw and it is good. The dressing is spot on. Make it ahead and refrigerate for a few hours. It's easy and fast to put together and I love that.
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Photo by lisa j

Classic Macaroni Salad

Reviewed: Jul. 4, 2014
Giving this 5 stars based on changes. Sorry. I added 1 tsp paprika, 1 tsp garlic powder and 3 hard boiled eggs. Reduced sugar to 1/4 cup. Put two thirds dressing on. Refrigerated for about five hours then put the remaining dressing on. We loved it.
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Fluffy Pancakes

Reviewed: Jun. 23, 2014
First, let me just say this review will be meaningless in a recipe with so many reviews. Second, I don't particularly care for pancakes. So I'm writing this review for myself to remind me to make them again. I'm giving it 5 stars for the rave comments from the guests I made them for. I'm not a big pancake maker. But when I do in the future, this will be it.
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Pesto Pasta Caprese Salad

Reviewed: Jun. 19, 2014
This was good but was missing something. I think I would use fresh minced garlic if I make it again. It's good but tasted like store bought. And yes, it's very salty once you make the mixture. I made a day ahead of my bbq and when I served it, the salt was not an issue. It needs to meld for awhile.
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Baked BBQ Baby Back Ribs

Reviewed: May 19, 2014
Used Memphis bbq rub from Savory Spice Shop and The Shed sauce. Cooking method is spot on. Tired of the bbq already and it's not even Memorial Day yet. :(
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Lemon-Almond Bars Recipe | MyRecipes.com

Reviewed: Apr. 27, 2014
These were fantastic. Not a big lemon bar fan but very good. A lot of work but worth it. The Ginger gives it a special smack!
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Half Time Hoisin Chicken Wings

Reviewed: Apr. 27, 2014
Made as directed except for using one more clove of garlic and I only had regular chili sauce, not garlic chili sauce. I used 2 lbs of wingettes/drumsticks. Next time I will double the sauce as I only had enough to baste once. I will make again because they are very tasty. One note: this burnt the bejesus out of my baking sheet. Mama Mia, thank God for barkeeper's friend. Next time FOIL the pan.
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Garlic Vegetable Saute

Reviewed: Apr. 13, 2014
This was good. However I would omit the yellow pepper. Too expensive here at $3.50 each. And it adds no flavor. It brings color to the dish but I would use green pepper. Better taste. The jalapeno and shallot is great added flavor.
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Spinach, Potatoes, and Bacon Au Gratin

Reviewed: Apr. 13, 2014
This was good but I'm stuck with a weird amount of ingredients to use up on something else. I used one each 24 oz bags of small red potatoes and small white potatoes. I actually measured them out in "cups" and used 25 in total. I don't think the combination of potatoes added anything to this dish and would use whatever I had on hand. Also I thought there was too much sauce and should have just used both bags of potatoes as now I'm left with about 5-7 potatoes of each. Not sure the pimentos added anything and now I'm stuck with the rest of the jar since the serving was so small. The scallions equal one whole scallion. And now I have the "rest of the bunch". Ditto on the spinach. This is a small casserole. If I make it again, I would up all the ingredients.
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Mom's Tuna Macaroni salad

Reviewed: Apr. 6, 2014
Very good salad. I used elbow macaroni. Had a 16 oz box that had some used so not sure how much pasta I put in. Gave an extra couple of shakes of salad supreme and probably more garlic than called for. I didn't measure, just two large cloves. (I love garlic).I used Dijon mustard. Could hardly taste it so not sure it matters. Definitely better after refrigerated for a few hours. Thanks KorieKiss's Mom! Love those family recipes handed down. P.S. IMO better than the cold tuna macaroni salad recipe on here.
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Herbed Shrimp Scampi in a Pouch

Reviewed: Apr. 6, 2014
This was very good. I had to scale down for my needs but turned out fine. Served it over garlic toast points. Omitted wine because I did not have on hand. Will be a great appetizer for summer bbq's.
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Braised Corned Beef Brisket

Reviewed: Mar. 23, 2014
Most awesome! Made exactly as directed. Even with the 2 tbsp. of water, which was a bit scary. It works people. For those who found it too dry, I assume it was not tightly covered in foil. A must to keep in the steam. Kitchen Bouquet. Who knew they still make that? Reminds me of Mom in the sixties. It made stuff "fancy". :) This is melt in your mouth, falling apart goodness. I roasted potatoes for the last two hours being the temp was so low. Just olive oil and herbs de provence. And shredded brussel sprouts with bacon. Yum.
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Slow Cooker Beef Pot Roast

Reviewed: Feb. 6, 2014
This was very good. Made as directed with the addition of extra herbs towards the end and put potatoes in during the last 1 hr 1/2. I happened to make it on a night of a huge winter storm here and THE only piece of meat left in the store was 3.5lb top roast. I HATE carrots. These are excellent in the slow cooker for hours in the gravy. Melt in your mouth good, so if you have kids who won't eat their carrots, try this.
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RITZ "Everything" Bites with Lox and Schmear

Reviewed: Feb. 3, 2014
These were fantastic easy bites. Loved them. Took a few trips to the stores to find dried sundried tomatoes (not packed in oil). They were in the vegetable aisle in a package. The "schmear" is a great flavor and can be used on anything. And I used smoked salmon. Take it from an appetizer queen, these are really good and different. However, you will need a boatload of breath mints afterwards. :) Totally worth it. One more note, the recipe calls for 40 pieces. Not sure 5oz. of salmon/lox covers that. It might get a bit expensive. But do try it.
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Chef John's Macaroni and Cheese

Reviewed: Jan. 13, 2014
This was great. I too used 12 oz of macaroni. 16 oz would be too much I think for the ratio of sauce. The spices were spot on. I did not put the cheese on top of the panko. Not my thing. The crunchy panko was just right. I put the extra chees underneath. You must whisk the sauce fairly constantly though.
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Cornish Game Hens with Garlic and Rosemary

Reviewed: Jan. 13, 2014
This was fantastic. Would be just as good with a Chicken. I too put some chicken broth in the pan so the garlic didn't burn and used three hens as there are only three of us. Other than that, made exactly as directly.
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Crostini with Thyme-Roasted Tomatoes Recipe : Food Network Kitchens : Recipes : Food Network

Reviewed: Dec. 28, 2013
Although not from AR, this is the best thing I have made in a long time. Fantastic taste, so easy and everyone loved them. Gone in minutes and oh so much better that the usual Bruschetta. Got a million compliments. The only thing is, they do truly roast for about an hour and a half on 250 so you can't use your oven for anything else during that time.
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Beef Tenderloin With Roasted Shallots

Reviewed: Nov. 3, 2013
I don't know why I haven't reviewed this before. It is outstanding. I too, made the gravy a day ahead and blended it. I had to buy a five lb filet because that was all I could find. I cut it into portions to save for another day. The gravy is five stars and would be great on any cut of beef.
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