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LisaSakabu

Santa Clarita, California

Member since Aug 2007

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Replied to blackberry cobbler

Jun 18, 2014 on FoodNetwork.com

Yes, clearly a clafouti or what we called in the South, a cake-like cobbler. I prefer the sort that's got a thick juicy layer of fruit topped with pie crust, myself. But in no way is this a tart.

Replied to Slow Cooker Chicken Curry

Jan 10, 2014 on FoodNetwork.com

looks like the curry was left out in the original recipe, suspect that person made it with the mistaken recipe....

Reviewed Cajun Chicken Pasta

Dec 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this last night & it was incredibly good. The only negative comment is on MY stovetop. It doesn't heat to the temp or cook at the speed that Ree's does, so everythng took longer. Made notes on my recipe & will be making this often!"

Reviewed Baked Zucchini

Jun 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

I normally love Sunny's recipes & pick them because they burst with flavor, but sadly not this one. I used the other reviewers tips to add garlic, mixed the seasoned salt, pepper, paprika with the zuc's before placing in baking dish. The zuc's came out flavorless, but everyone liked the topping. My 13 yr old suggested we use that on fish! LOL "

Reviewed Green Salad with Blue Cheese Dressing

Feb 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

I ended up adding in an extra 3 oz of blue cheese as I didn't have very strong blue. The dressing is exceptionally thick but such a great change vs others that poured & then were runny the next day! I also tossed in some chives as I'd cut them for another recipe & had leftovers. I doubt I'll ever buy blue cheese dressing again!""

Reviewed Chicken Fried Steak with Gravy

Sep 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Really, really good! Only changes were buttermilk instead of milk for the wet dip because I needed to use it up! And my hubbie added about 1T of Tabasco to the eggs & buttermilk cause we like spices in every part of the coating! I always use me dredge flour for the gravy & since you cook the roux to brick color it's plenty cooked to kill any b...

Reviewed Honey Mustard Cutlets

Jul 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

To quote a famous lady..YUMMMMO! My 10 yr requested that I make this every week. I used boneless chicken thighs (once pounded they were really big) as that's what I had defrosted & orange marmalade, but all else was the same. Important note: do dredge your chicken/pork in flour lightly to make the breading stick. I've always done that & it's"

Reviewed Asian Marinated Grilled Pork Tenderloin

Jun 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

OUTSTANDING! We marinated it for 8 hours, which makes a difference! I made no changes to the main course, other than only using two pork tenderloins instead of 4 because our family of 5 can't eat 4! It was so good as is, but I did change the sauce. Based on the comments that it was too salty, I added 1/3 C rice wine vinegar, 2 teaspoons of sug"

Reviewed Asian Marinated Grilled Pork Tenderloin

Jun 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

OUTSTANDING! I made no changes to the main course, other than only using two pork tenderloins instead of 4 because our family of 5 can't eat 4! It was so good as is, but I did change the sauce. Based on the comments that it was too salty, I added 1/3 C rice wine vinegar, 2 teaspoons of sugar & then after it boiled, I squeezed in the juice of th"

Reviewed Bobby's Goulash

Jun 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I did some tweaking on this recipe based on other reviews & my family went nuts for it. Here's what I did: reduced water to 2C & added 1 C of red wine; added 1/2 C of ketchup (my mom always did that); upped the macaroni to 3 C & doubled the garlic to 6 cloves. My hubbie is on a lower sodium diet due to blood pressure, so here's the salt related"

Reviewed Grilled Chicken with Dijon and Meyer Lemon

Jun 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Incredible flavor & so easy! At the last minute we chose to do this recipe, marinated & grilled...and yummmmm! So tender & full of flavor.... not overly lemon or rosemary! Highly recommend it as is!"

Reviewed Sesame Chicken With Snow Peas

May 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

wow excellent flavor! I doubled the amount of chicken because of a larger family & needing leftovers so I added in some other veggies (cauliflower that I blanched like the snow peas) and a red bell pepper. That was the only change & it was outstanding! My kids & hubbie all took to school for lunch today!"

Reviewed Pork Ragu

Mar 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made the pork taco's 1st with the meat & then followed with this. Ehhh nothing special..no one thought it was great. Think I'd rather use the reserved meat for BBQ pulled pork vs this."

Reviewed Pork Ragu

Mar 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made the pork taco's 1st with the meat & then followed with this. Ehhh nothing special..no one thought it was great. Think I'd rather use the reserved meat for BBQ pulled pork vs this."

Reviewed Braised Pork Tacos

Mar 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Incredible flavor! The only difference was I left out the red chiles due to my 10 yr old not being able to handle heat. Plus after browning, I put it in the crockpot & let it cook all day! WOW it smelled like heaven! If you use the crockpot, use only half the chicken stock as it will be too much with all the juices. Can't wait to make the Pork...

Reviewed Braised Pork Tacos

Mar 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Incredible flavor! The only difference was I left out the red chiles due to my 10 yr old not being able to handle heat. Plus after browning, I put it in the crockpot & let it cook all day! WOW it smelled like heaven! If you use the crockpot, use only half the chicken stock as it will be too much with all the juices. Can't wait to make the Pork...

Reviewed Sausage-Stuffed Mushrooms

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

only negative...the filling made more than 16 mushrooms! yippeee! I got a few more than 2 dozen & ohhh I ate the extras for breakfast! sooo goood

Reviewed Red Chicken Curry

Dec 20, 2010 in Food Network Community Toolbox on FoodNetwork.com

Family really enjoyed it & I thought it was easy. The flavor was warm & perfect for a winter's night.

Reviewed Glazed Sweet Potatoes

Dec 18, 2010 in Food Network Community Toolbox on FoodNetwork.com

Only change was cutting the sweet potatoes crosswise as I had some funky shaped potatoes in my Organic Box. Otherwise, made perfectly as directed and sooooo good

Reviewed Stuffed Pork Chops

Dec 4, 2010 in Food Network Community Toolbox on FoodNetwork.com

The brine left the pork chops too salty, although they were incredibly moist & tender. I've always read & used brines that had a 1:1 salt to sugar ratio.

Reviewed Bacon Braised Green Beans

Nov 25, 2010 in Food Network Community Toolbox on Food Network

These were incredibly good! Only suggestion is to make about 10 slices of bacon cause family keeps stealing mine!!!! Otherwise, I made it exactly to directions and it was marvelous!

Reviewed Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Nov 25, 2010 in Food Network Community Toolbox on Food Network

Don't follow these measurements, add only 2 tsp each of salt & pepper!!!! Then don't use every bit of the herb, salt & pepper mix on the veggies or they'll be overpowered. It was very good, with only 2/3 of the mix used!

Reviewed Asian Green Bean Salad

Oct 28, 2010 in Food Network Community Toolbox on Food Network

My family loves long beans & Emeril..together? A winning combo! I did make two changes. Cut the red peppper flakes in half due to my 9 yr old's tastebuds & added more garlic because the clove I chopped was bigger than 1 tsp. It's awesome!

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