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

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lisa j

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Milky Way® Cupcake Icing

Reviewed: Aug. 8, 2010
This was very good, very sweet, but good. It is a must to let it come to room temp before attempting to ice the cake. (Trust me). It's also very thick and a little tricky to work with, but the end result is delish. Also, it took more like two minutes in the microwave, stirring frequently. This would be fabulous on Boston Cream Pie.
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113 users found this review helpful
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Chef John's Quiche Lorraine

Reviewed: Sep. 13, 2012
Delish! I skipped the pie dough recipe and used a frozen pie shell. Deep dish a must! I also did not layer it. Followed directions until filling the crust. Just mixed all the ingredients in a bowl and poured into a frozen pie crust. Baked for 50 mins on 325. Perfect! I would not add any more ingredients for filling the quiche (mushrooms, broccoli, etc) as one tends to do in a quiche. There is no room at the Inn. This filling fills a deep dish pie shell as is.
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80 users found this review helpful

Chocolate Chip Coffee Cake

Reviewed: Dec. 12, 2010
Excellent. Made in a bundt pan. Doubled the topping, put first in pan, then half batter, rest of topping, rest of batter. I used Ghiardelli choc chips. Divine.
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33 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Feb. 18, 2011
I have nothing much to add to the already great reviews. Did all the common ideas ..omitted salt, used onion powder instead of onion salt, used beef broth (hence the no salt added), used a 3.5 lb roast and same amount of everything else. It did smell and taste fantastic. Made it for Super Bowl. Perfect pick for that. The only thing I must add... is 17 y.o. daughter walked through the kitchen at 11 am, jerked her right thumb at the kitchen counter (crockpot) and says "Whatever is in that thing smells really good and I just might taste some". And unfortunately, that for me, is the highest praise I'll ever get. Oh and btw, she actually ate it. Really good. Love, Mom
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25 users found this review helpful

Joy's Prizewinning Trifle

Reviewed: Jul. 4, 2011
This was funny. I bought boxed angel food cake. A first for me (angel food cake, not boxed cake). Duncan Hines. The directions literally shout out at you from the box. Use a tube pan and DO NOT GREASE IT!!. okay. I think that's a bad idea but whatever. Then it says to beat it at medium speed for one minute. DO NOT OVERBEAT! alright already. Then it says, bake for 38-48 minutes. Hmm. That's a big window. Followed by "DO NOT UNDERBAKE!" Say what? And stop shouting at me!! I'm not even going to go into the "hang pan upside down on heat-proof glass bottle until completely cool (like I have one of those hanging around!). What is that anyway? Anywho, after talking back to the box, I made the cake. It basically exploded out of my bundt pan but whatever. It was difficult to get out of the pan (shocker!) and let's just say thank goodness you can put this thing in pieces in the trifle bowl. And let me say, this was FANTASTIC! Funny how you never know. Did the red, white and blue thing for the fourth. BTW, bought an 8 oz tub of cool whip and it calls for 12 oz. Hubs ran to store got another tub. Frozen. So I put it in my microwave. And as I',m looking at it spinning in there, I think to myself, "um, this isn't a good idea. But I salvaged it. Thanks Joy!
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21 users found this review helpful

Fantastic Mexican Dip

Reviewed: Jan. 21, 2007
This recipe was very good for this kind of dip. I've used many. I did several things different. I only used 1 lb of ground beef. I used salsa instead of taco sauce. I added a layer of guacomole over the sour cream/cream cheese layer. I left out the lettuce. I used olives sparingly as I find many people don't like them in this kind of dip. Another thing, this recipe makes a huge quantity. I used a pie plate. If you use as directed with the 2 lbs of meat, you will definitely need a bigger boat, as in a 13 x 9 inch dish. Also, you need a spoon and small plates for serving. You cannot "dip" chips into it. Having said all that, it was very good and I will make again for parties.
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20 users found this review helpful

Potatoes Au Gratin with Fennel and Bacon

Reviewed: Aug. 2, 2008
The prep took me over an hour. Par boil the potatoes to lessen cooking time. I cooked it for an hour and a half as directed, and the potatoes still weren't cooked. It took so long to make, I almost didn't care how it tasted. And there are too many ingredients for me. Potatoes, cheese and bacon pretty much does it for this kind of dish.
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19 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: Jun. 24, 2009
As always when using crescent rolls as a base, I baked the bottom layer for 5 minutes in the pre heated oven first to avoid undercooking later. This also makes it easier to spread the cream cheese mixture. Personal taste, I cut down on the sugar in the mixture and also the topping can easily be cut in half. And let cool completely before you try to cut it. Easy, fast, cheap and delish! What more could you ask for?
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18 users found this review helpful

Bacon Water Chestnut Rolls

Reviewed: Nov. 28, 2007
I made these on Thanksgiving. They were very easy. A couple of things, they definitely need to cook longer than the recipe calls for. It's difficult cleaning the baking dish (as if I didn't have enough dishes to clean that night!)Next time I will use foil. Definitely use whole chestnuts. And as one user said, BEWARE, these are NUCLEAR straight out of the oven. I had to leave them in the kitchen for a bit before bringing them out because I was afraid someone wouldn't get the message that they were very hot. Took quite some time before even I could taste one. The sauce was good, but for some reason i was turned off by the color. I will definitely add the hotter chili sauce next time. Update: Made these again for a small party. I followed the recipe exactly and I still say they take much longer than stated. This time I added 1 TBSP sirachi sauce and they were better than without. I cannot emphasize enough how HOT these are coming out of the oven. You cannot immediately serve. Also the bacon cools quicker than the water chestnut. So when you think they're ok temp wise, the chestnut is still holding the heat! Also, because I wasn't as busy as I was on Thanksgiving, I did not use foil but could at least soak the baking dish right away so the cleanup wasn't as bad. One other thing, one 8 oz can has 16 chestnuts. Not alot, keep it in mind. Most people will eat at least two. I found they are different and enjoyed by all.
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17 users found this review helpful

Garlic Brussels Sprouts with Crispy Bacon

Reviewed: Oct. 27, 2012
This needs more chicken stock as it cooks off and the garlic burns. The brussel sprouts need to be parboiled. After 15 minutes mine were still really firm and under cooked. The flavors are good, (who doesn't like bacon in anything?). just need an adjustment on the cooking method.
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14 users found this review helpful

The Best Steak Marinade

Reviewed: Oct. 2, 2011
A tad too much oil. I left out the salt. Why would you add that with soy sauce? Just sayin'. It was okay. Definitely not "the best". edit an hour and a half later: All I can "aftertaste" is balsamic vinegar. That and the oil. Not the way I want a Steak. If I wanted that lingering taste, i would have had a salad. Sorry.
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14 users found this review helpful

Sauteed Garlic Asparagus

Reviewed: Apr. 25, 2011
Way too much butter. I would go for olive oil and even I, a garlic lover, would cut it down. The garlic just burns in the butter.
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14 users found this review helpful

Baileys Holiday Martini

Reviewed: Dec. 17, 2010
Well, I was supposed to share this drink tonight with a *friend* who ditched me. Her loss, this stuff is like liquid whipped cream wih a bang. Delish!
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14 users found this review helpful

Italian Chicken Skillet

Reviewed: Nov. 28, 2010
Very good. Made per recipe. Easy and quick.
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14 users found this review helpful

Toasted Almond Party Spread

Reviewed: Oct. 18, 2009
5 stars for fast, easy and just a little different. Tried it with several different "dippers", and crusty breads or little italian toasts are best. I am surprised there aren't more reviews. Thanks kim!
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14 users found this review helpful

Beef Bulgogi

Reviewed: Aug. 23, 2011
This was delish but since I never had Korean food I can't compare it. Having said that..my second biggest issue was cutting the meat very thin. The only knife that worked in my kitchen was my Yoshi ceramic blade! (Yes, real people do buy those "as seen on t.v. things). My biggest issue was grilling those thin strips. That was not easy. I looked through alot of reviews and nobody really mentioned that. They have to be turned so fast and there's alot of slices! I lost a few soldiers in between the grates on the grill. :(. Of course, I also picked a day where it could NOT have been raining any harder so there we were under the golf umbrella, which added to the difficulty. It was a two person job as it was. Next time I will look for another cooking method, or make less. The perfect way would be on one of those professional frying surfaces but since I don't have that... maybe the George Forman? Also I would make more marinade and warm that up to put over the rice. The flavor was really good. TY TNCOUCH.
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12 users found this review helpful

Ryan's Reverse Popper Dip

Reviewed: Sep. 2, 2013
I think I'm the only person I know who has never had jalapeño poppers. They never appealed to me as I was intimidated by putting a hot pepper in my mouth. (weird, I know). This dip is a fantastic alternative to that. I used eight jalapenos as my were a medium size. It was just the right amount of spiciness. I was going to increase the bacon because my family loves bacon. I didn't and I'm glad I stuck to the recipe because it was just the right amount. This will be great for football season. Thanks Cat!
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11 users found this review helpful

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Jun. 4, 2011
Ok, this recipe has alot of ingredients. BUT they work, and work well. As Guy Fieri would say, "this stuff is money". It is that good. It's also all the stuff you already have in your kitchen. One word of caution..you cannot walk away from this and let it simmer on the stove for an hour plus. It will burn. I had to stir constantly. Well, like every 15 mins. Everybody cooks their ribs differently. That I find, is a personal thing. However you make your ribs (and this works) the sauce is fabulous. Better than Famous Dave's. p.s. I went VERY light on the liquid smoke. (had a bad experience with that once. Not a fan of the "house on fire" smell. Update: I tripled this recipe for 20 lbs of pork butt in the slow cooker for pulled pork. Just enough. Makes about 8 cups.
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11 users found this review helpful

Bacon Ranch Pasta Salad

Reviewed: May 29, 2011
Sorry, not a fan of this. I do not like creamy pasta salads but thought I'd give it a try because of the reviews. Made a day in advance and if you do that, you need to leave it out on the counter for quite some time and add more milk. The rotini breaks up because it's so cold and it destroyed the bacon. It wasn't cheap and can't you buy it in a box? It makes a ton as pasta salads usually do when you use a whole box of pasta to start. Won't be making again. Sorry, just not for me.
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11 users found this review helpful

Caramel Butter Pecan Bars

Reviewed: Jan. 3, 2011
The most helpful advice is the aluminum foil in the pan. Definitely go with that. I left them on the counter for about 6 hours then refrigerated overnight. Easy to take out of the pan on the foil and cut. DO cut into bite size squares. These are SWEET, Magic Bar-ish. I used semi-sweet choc chips and glad I did. Milk Choc would have been over the top sweetness. They were refrigerated and I brought them to work at 8 am. By 2pm the caramel at room temp was oozing out and it became kind of messy.. and I had them cut in complete squares. If you're going to take them somewhere, make sure they're cold and will get eaten rather quickly. It made about 20 bite sized squares.
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11 users found this review helpful

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