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Replied to Sawmill Gravy Recipe : Alton Brown : Food Network

Sep 11, 2014 on FoodNetwork.com

Promise you'll fetch yourself a cast iron skillet. You won't be sorry. :) Here in the south we treasure our cast iron so highly we include it in our wills. Those on the bequeathing end are highly honored, because a lot of time over the stove it takes to properly season them.

Replied to Sawmill Gravy Recipe : Alton Brown : Food Network

Sep 11, 2014 on FoodNetwork.com

You're right Marcus... there is no corneal in sawmill gravy. eck!

Reviewed Uncle Bob's Fresh Apple Cake

Aug 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this last night and it is amazing! It's actually better this morning than it was fresh from the oven. I used all the ingredients as listed, but am visiting my dad and he doesn't have a bundt or tube pan, so used a flat sheet cake baking pan. The cake is moist, but was a bit crumbly just out of the oven. After it cooled and I after the glaze"

Reviewed Melt in Your Mouth Chicken Breasts

Jun 7, 2013 in on Food.com

I made this exactly as the recipe stated, but for one giant chicken breast. It was very good. The parmesan is what gives the crunch to the finished dish. I will probably add just a bit more cheese the next time around. I used 1/4 cup mayo for the big breast and spread it maybe 1/4 inch thick. It only took 30 minutes for the internal temp to reach...

Reviewed Lace Hoecake Cornbread

Apr 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

Mixed as directed, but could never get it to work out quite right for me. I changed the temp, added a little more oil to the pant, and finally added an egg to keep the cornmeal together. It made them a little thicker than I was trying to make but they tasted okay."

Reviewed Applewood Smoked Chicken

Apr 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

Evidently, the variety of smokers on the market have different levels of BTU's, because when I smoke whole chickens at 200 to 220 degrees they take less than 2 hours to reach internal temperature. I actually have to knock the temp back to below 200 degrees so the birds have a bit longer to obtain the level of smokey flavor I enjoy. This rub is ama"

Reviewed Soft Snickerdoodle Cookies

Mar 13, 2013 in on Food.com

Yep! These are Snickerdoodles. The recipe is perfect and make a nice bunch of my daughter's favorite cookies for her college care package. Using a chilled cookie sheet and chilled dough is excellent and works fabulously!"

Reviewed Baked Macaroni and Cheese

Jan 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent!!!! I made two changes to the recipe: I used 2 cups 1% milk and 1 cup fat free half and half, and stuffed some thick slices of Tillamook Extra Sharp Cheddar down into the mac n cheese prior to capping off with shredded cheddar. (Tillamook extra sharp cheddar is a cheese I have to have shipped from the west coast so use it sparingly.)...

Reviewed Braised Collard Greens, Mustard Greens, and Red Swiss Chard

Jan 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent recipe! The apple cider vinegar and sugar combination are an excellent choice for a great option other than boiling with a big fat ham hock (as my folks prepare them.) I've braised my greens in the past, but didn't add as much liquid, so they weren't as tender as the results from this recipe. I do not like greens that are boiled mush, bu"

Reviewed Pasta Bolognese

Dec 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

Who doesn't salt their pasta water? Really? I guess I should be thankful I grew up in a kitchen where everyone knew that recipes are, like a good thesis, fluid until the piece complete... that recipes were a guide. The best trail guides in the world can lead you to the path, but cannot actually take safe steps for you. At some point, to follow a r"

Reviewed Puyallup Fair Scones (Fisher Scones)

Dec 3, 2012 in on Food.com

It's a good recipe, but they don't taste like Fisher Scones that I have made from the Fisher Scone mix or at the Puyallup Fair. This taste and has texture more of sweet biscuits to me. I have tried and tried to duplicate the Fair Scone, and am beginning to come around to thinking that it truly does have to do with the special flour blend the Fish...

Reviewed Jack's Brunswick Stew

Dec 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have marked this recipe to try, but wanted to add a comment about chunky verses smooth. I'm Georgia born and bred and have been all over the south eating Brunswick Stew at BBQ houses. I have never been served a bowl of chunky (whatever it is) until I left home and moved west to areas that claimed they knew BBQ . This recipe sounds divine a"

Saved Recipe Southern Buttermilk Biscuits by P4

Nov 30, 2012 on Food.com

Reviewed Berry Crumble

Jun 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent recipe! I will make this again and again. The texture of the berries were perfect, not gummy as they may have been with a typical cobbler. I didn't measure the cinnamon as my dad doesn't like that much, so we enjoyed just a hint of the flavor. He also wanted to use some yellow cake mix that he normally uses to make his peach cobbler so w"

Reviewed Shredded Spicy Chicken Tostadas (Tinga

Jun 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Fabulous dish! I will make this again and again. The Tinga had quite a bite to it, but mellowed out to perfect after I added the shredded chicken. We decided to plate with a cumin and onion flavored brown rice instead of using tostadas an it was really yummy. After plating I sprinkled freshly cut cilantro. Because it is summertime I served a chill"

Reviewed Banana Nut Muffins

Feb 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent recipe and has replaced my banana bread recipe! Followed recipe w/out changes.""

Reviewed Basmati Rice Pilaf with Apricots

Jan 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

A new staple for our family! Everyone at the table raved over the flavor, the texture, aroma, and the presentation. WOW! This rice dish is packed with subtle flavors that compliment each other tremendously! I can see me making this rice dish as a main dish for me it was 'that' good. I used toasted cashew pieces instead of pistacios and enjoyed th...

Reviewed Beef Short Ribs

Jan 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

The flavor was very good, but I achieve this flavor each time I prepare a pot roast. I agree with a previous reviewer who mentioned the ratio of meat to vegetables was way off. The vegetables that remained in my pan were such a much mess the only thing that was fit to serve were the carrots. Also, this was my first time preparing short ribs. I th...

Reviewed Dark Salty Caramels

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

These are supberb! I make them all the time. If a pouch of them aren't. Included in gifts peeps are disappointed. LOL.

TIP for those with thin pots... use a heat diffuser - works GREAT!""

Reviewed Fennel Slaw with Prosciutto and Pistachio Pesto

Oct 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent flavors. I served it alongside chicken and mushroom ravioli with a roasted tomato sauce. The tasted as though the two were meant to go together. This would be phenominal as a Thanksgiving side dish. I'll make it again for sure!""

Reviewed Spaghetti with Olives and Bread Crumbs

Oct 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Lovely, quick and tasty, pasta dish. I used kalamata olives and the green olives were greek feta stuffed olives. I left the feta in half the greens, but as I chopped took out a bit in case it was too overpowering. I loved it! I liked them so much I will use them again in this dish. Served with bruschetta and chianti. Thanks Giada! Another good on...

Reviewed Amaretto Sour with Prosecco

Sep 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent! I didn't change a thing!""

Reviewed Big Lady New Millennium Sandwich

Sep 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is total comfort food! The best chicken salad I've eaten since childhood. I normally pack my salad full of nuts and grapes and curry powder, but this is the chicken salad of my southern childhood and I love it! I made panini for lunch yesterday and had leftover salad by itself for lunch today. A total winner!""

Reviewed Grilled Fingerling Potato Salad with Feta, Green Beans and Olives

Sep 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love the fresh flavors of the seasonings that enhance the flavors of the vegetables. So easy to make and a new family favorite. There are never any leftovers! ""

Reviewed Nick and Toni's Penne Alla Vecchia Bettola

Aug 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is the third time preparing this dish so played it up a bit by adding in some browned 'mild' italian sausage. vecause it is super hot this time of year I also changed up the prep for the tomatoes by grilling them over charcoal rather than roasting them in the oven. I enjoyed the flavors from the grill in the dish. I may add some portobellos ...

Reviewed Emeril's Wedgie Salad with Blue Cheese Dressing and Shaved Red Onions

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

Very nice combination of flavors. I had only 6 ounces of bleu cheese, but it worked out just fine. We truly enjoyed this salad and I know we will make again and again. ""

Reviewed Wedge Salad

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

Thanks for the recipe, Paula! Sometimes it's nice to flip through recipes to bust the planning block.

PS. If you are restaurant owners and top shelf chefs why would you need a bleu cheese dressing recipe? Heck, I know how to make the best bleu cheese dressing without even trying... boowah!""

Reviewed Beef and Pork Tamale Pie

Jul 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

This dish was good, but not what I thought it would be. The beef/pork is perfectly drenched in a thick, flavorful, sauce. Rachel is right... the cocoa and cinnamon do add a mystery touch. This is my first time working with polenta and chuckled when I realized it was the sister to my southern grits that so few people (outside the south) have eaten."

Reviewed Quinoa Salad

Jun 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great recipe. I used half regular quinoa and half black quinoa for interest and substituted the pickling cukes for a whole English cucumber and used six Campari tomatoes. It is a great recipe for side dish or as the main dish for lunch on the patio!: It would be fabulous to add to a picnic or package for lunch at the office. This recipe will be a "

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