Lori L. Recipe Reviews (Pg. 1) - Allrecipes.com (1946582)

Cherry-Blueberry Pie

Reviewed: Jun. 19, 2011

I can see why this has 5 stars! It is so quick and tastes awesome! I did adjust the temperature to 375 and baked for about 45 minutes. 425 is way too hot and will burn the crust. Which happened the first time I baked it. Second time at 375 was perfect. Thanks for submitting!

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Slow Cooker Beef Stew I

Reviewed: Nov. 1, 2010

Very good beef stew. An hour before it was done, I mixed 1 tbsp. cornstarch with 2 tbsp. water and added it to the crock pot. Also, I will half the pepper. It was way too peppery for us. Will make again.

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Easy Baked Tilapia

Reviewed: Jun. 3, 2010

Easy and delicious. I use frozen veggies that DO NOT include broccoli or cauliflower. It takes too long to cook the veggies and overcooks the fish. So a bag that includes corn, green beans, carrots, etc works better. I also put the veggies in the fridge the day I'm going to fix this dish so they are a little defrosted. I bake it for 30 minutes.

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Slow Cooker Mashed Potatoes

Reviewed: Apr. 30, 2010

I used white baking potatoes and they turned out great! Loved that they stayed hot even after I turned off the crock pot. Thanks for the recipe. :)

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7 users found this review helpful

Sweet and Sour Chicken III

Reviewed: Apr. 16, 2010

Just a few changes. Added a little red pepper flakes and used a 15 oz. can of pineapple. Also, doubled vinegar, brown sugar and corn starch. Very pretty and a delicious dish.

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Angela's Awesome Enchiladas

Reviewed: Feb. 28, 2010

They were indeed 'Awesome'! :)

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Chocolate Chip Cookie Bars

Reviewed: Feb. 28, 2010

Some much quicker than chocolate chip cookies. I love a good cookie, but sometimes I need something quick. Thanks for the recipe!

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1 user found this review helpful

Braised Balsamic Chicken

Reviewed: Feb. 25, 2010

This was very yummy and easy to put together. I'm glad I took the advice of previous reviewers and cut the Balsamic to 1/4 cup and added 1/4 cup of chicken broth. I love Balsamic Vinegar, but it would have been way too strong with a 1/2 cup. I also combined the drained tomatoes, Balsamic vinegar and herbs in a bowl and let sit for a few minutes before adding to the chicken. Thanks for the recipe! :)

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2 users found this review helpful

Maple Nut Coffee Cake

Reviewed: Jan. 22, 2010

Although mine didn't look exactly like the picture, I thought this turned out pretty good. I made as is, no changes. It's a little time consuming, but overall a good recipe.

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Overnight Coffee Cake

Reviewed: Jan. 18, 2010

I'm so thankful that I found this recipe. I've made it several times and it's always so moist and delicious. Such a time saver, too. I do take a knife and try to swirl the topping into the batter, just a little. If not, sometimes the topping will separate from the cake, when cutting/eating. Thanks for posting! :)

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1 user found this review helpful

Melt - In - Your - Mouth Shortbread

Reviewed: Jan. 15, 2010

The name says it all...'Melt-In-Your-Mouth'! Followed the recipe as submitted and baked them till I could see small cracks on the top of the cookie. No browning on the edges. Also lined my cookie sheet with parchment paper and let cool for a few minutes before moving to a cooling rack. Next time I might add vanilla extract. Thanks for the recipe! :)

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Smooth Sweet Tea

Reviewed: Nov. 22, 2009

Made this for a luncheon and the first person to taste it asked if I made it. Everyone raved about it. Maybe it's the baking soda or just the right amount of tea, water and sugar. Either way, it's now the only tea I'll make. Thanks for the recipe!

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Greek Lemon Chicken Soup

Reviewed: Oct. 20, 2009

Really enjoyed this soup! Even my kids, ages 10 and 12, liked it. I cut the recipe in half thinking 16 serving was going to be too much, but it just made 4 bowls of soup. Next time I won't half it. I scooped the rice in the soup bowls first and then added the soup. I also doubled the veggies and chicken and reduced the yolks to two (I halved the recipe). I also used only half of the amount of chicken soup base (bouillon). Make sure you use low sodium chicken broth. Yummy!

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Grandma's Gingersnap Cookies

Reviewed: Sep. 7, 2009

Awesome! For the Cinnamon mixture that you roll them in, I used 1/4 cup sugar and 1 Tbsp. of Cinnamon. Great Cookie!

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2 users found this review helpful

Sweet Bacon Crackers

Reviewed: Sep. 2, 2009

This is such a fast appetizer to make! I was scared at first to use 1 tsp. of brown sugar. It seemed to much, but you need it to glaze the bacon and cracker. I baked mine a little longer and there were still some crackers with brown sugar that hadn't melted, so I broiled them at the end for just a few seconds and it worked perfect. Everyone loved them!

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4 users found this review helpful

Brunch Strata

Reviewed: Aug. 26, 2009

Nice change from the typical breakfast casserole. Lots of chopping and prepping but worth it. Very tasty! Took other reviewers advice and assembled the night before and put in the fridge. Then this morning cooked it at 350 for about 50-55 minutes. I used a 15x10 pan for the brunch I was going to and had enough to also fill a pie plate to make later. I also used only 1/4 cup oil not 1/3. Remember to drain your veggies before adding to the mixture.

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3 users found this review helpful

Blackberry Cobbler

Reviewed: Jul. 26, 2009

This brought back memories of my Great Aunt Gladys's cobbler! It almost made me cry! Made the recipe as submitted. Wonderful!

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3 users found this review helpful

Unbelievable Chicken

Reviewed: Jul. 14, 2009

Only marinated for 3 hours and still really good! Great flavor! Thanks for the recipe!

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Blueberry Boy Bait

Reviewed: Jul. 8, 2009

Well received at a brunch. Not dense, which I liked. Yum! Will make again!

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Orange Crunch Cake

Reviewed: Jun. 16, 2009

I made this cake today to test it before taking to a family reunion. I passed it out to neighbors to get a vote and everyone loved it. I used a different recipe for the frosting (Golden Orange Frosting) from this site. Some of us thought the frosting was a little too sugary others loved the frosting. UPDATE: Altered the recipe. Baked in 9x13 pan and used chocolate cake mix. Prepared cake mix according to directions on box. Put a layer of chocolate chips over the batter, about 1.5 cups. Then made the crunchy mix, step 1, and sprinkled over the chocolate chips. Patted down with a spoon and baked for 35-40 minutes. Used Coconut-Cream Cheese Frosting, from this site, minus the coconut part. Oh so rich! Get your milk ready! Will make again!!

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2 users found this review helpful