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

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Jamie's Minestrone

Reviewed: Feb. 21, 2015
Very good. I used Dilatini pasta and too much of it (my fault) and it sucked up all the liquid. Had to use much more chicken stock. About 8 cups in total. Makes a ton of soup too.
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1 user found this review helpful
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BBQ Bacon Ranch Dip

Reviewed: Feb. 1, 2015
Loved this. Made exactly as written except made cream cheese mixture a day ahead. Let it get to room temp before serving. Used "scoops" for it. They were a bit fragile for it.
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0 users found this review helpful
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Chef John's Stuffed Peppers

Reviewed: Feb. 1, 2015
These were really good. Yes, it makes way too much filling. And I tried to halve it, which never works out for me. I didn't use sausage, personal taste, just all ground beef.
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1 user found this review helpful

Fig and Brie Crostini

Reviewed: Jan. 11, 2015
I really liked these. I cheated and used a store bought fig jam (in cheese section). I can't get figs here most of the time. If you go this route, spread the jam thinly, it is sweet and can be overpowering. They were quick and tasty. Watch them though, they are easy to burn as with anything under the broiler. Also, I did not use the oregano. It just didn't seem right.
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5 users found this review helpful

Cocktail Meatballs

Reviewed: Jan. 10, 2015
Did not like these. I found them very sour tasting. Probably could do without the lemon. Update: these are a million times better the next day.
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2 users found this review helpful

Dip For The Stars

Reviewed: Jan. 1, 2015
I'm giving this five stars since my guests loved it. I personally do not like feta cheese so I only tried a little on Italian toast. Loved the consistency. I used a small glass bowl and it set up perfectly. Should have taken a picture. And yes, even though I drained the tomatoes and basil, it does ooze a bit of oil. A put a paper doily on the plate and it definitely needs that.
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2 users found this review helpful

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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7 users found this review helpful
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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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4 users found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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