Lori Recipe Reviews (Pg. 1) - Allrecipes.com (10341722)

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Buttermilk Pancakes II

Reviewed: Aug. 22, 2015
Awesome pancakes! I've done this with true buttermilk and "homemade buttermilk", i.e. sour milk (1 tbsp cider vinegar per 1 cup milk) and both ways turn out great. Obviously better with true buttermilk but works in a pinch. I also tried adding a bit of fresh ground nutmeg and that was amazing, too. Quite simply, you can't go wrong with these pancakes. Just don't over stir!
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Chef John's Smothered Pork Chops

Reviewed: Mar. 24, 2015
Amazing. I thought the time was a bit off so the gravy developed with the pork chops in it, saving about twenty minutes off what the recipe suggests. Maybe it's better if I follow the recipe to a "T" but it was amazing with that shortcut and I'd do it again. My three year old twins don't often afford me lots of time for cooking dinner.
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3 users found this review helpful

Cheesy Creamed Spinach

Reviewed: Mar. 24, 2015
Quick, easy, and very tasty! I made it with homegrown spinach and can't wait until I can get more out of my garden!
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1 user found this review helpful

Strawberry Jam

Reviewed: Mar. 24, 2015
Exactly the technique I prefer. No reason to add pectin or anything to jellify the jam, it takes care of itself if cooked right. But this recipe had way too much sugar! 3lbs strawberries, 3 cups sugar, 1/4 cup lemon juice. Likewise, 2lbs strawberries should be 2 cups sugar. Anything more than 3lbs of strawberries will take too long to cook, but you can do less and be ok. Let the strawberries be the flavor, though, not the sugar.
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8 users found this review helpful

Easy Pleasy Mac N Cheesy - US Navy Style

Reviewed: Jan. 25, 2015
When I joined the Navy the Mac and cheese was excellent. When I got out of the Navy just four short years later, it had gone down hill. In efforts to be more health conscious, the cooks were not allowed to add cheese to the Mac and Cheese. This recipe is exactly what the Mac and cheese was like in the early years of my enlistment and it was a major hit in my house. I made it wrong, first time out, because I only had cream of chicken soup in my pantry, but even with that, it was still excellent. I can't wait to make it again - exactly to the recipe. Bravo Zulu.
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Swedish Meatballs (Svenska Kottbullar)

Reviewed: Jan. 25, 2015
Original was too sweet for our tastes and had too much liquid to set up in to meatballs so adjusted sweetness down and liquid down for a more solid meatball while still retaining flavor profile.
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Apple Pie by Grandma Ople

Reviewed: Jun. 7, 2014
Follow the directions and this is perfection. Do anything else and it won't be quite right. Wonderful directions, wonderful flavor; this pie gets me a ton of compliments whenever I make it!
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New Year Black Eyed Peas

Reviewed: Jan. 2, 2014
Amazing flavor! The only change I made was to not cover the pot. 16 cups of liquid is a tremendous amount and I knew if I covered the pot, I'd have soup when it was done cooking. But that's the ONLY change I made, which is rather remarkable for me. Amazing flavor. Absolutely amazing. Sadly, I used fresh peas, and, as such, supposedly did not have to pre-soak. I think it would have been perfect if I'd used dried peas. Whoever woulda thunk that. So sad that the packaging for my much more expensive fresh peas said explicitly, 'do not pre-soak, ready to cook'. But that certainly isn't the recipes fault and I certainly won't do it again. I will definitely make this recipe again, though!
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3 users found this review helpful

Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce)

Reviewed: Nov. 12, 2013
This is different than our normal evening meals - which is exactly what I was looking for! I wanted a stew, but not a traditional American type of dish. This was perfect for something different and, I think, better than the traditional stew. I followed the recipe and I like it as is. Now, with that said, I screwed up the recipe. I didn't read that it should have been 4 onions until it was nearly done. I only used 1. It needed the other 3. So that's why I say I like it as is. Last note, I did let it simmer for nearly 4.5 hours. The beef stayed pretty true to its original form until the last 20 minutes or so of simmering. And then suddenly it fell apart and was amazingly tender.
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Butter Cream Frosting II

Reviewed: Oct. 30, 2013
It had a weird flavor that was due solely to the shortening. I do want to try again. Next time I will use exclusively butter. It's not implausible that my crisco was simply old. With that said, the consistency was odd enough that I don't think the flavor from the crisco was the only issue. Real butter whipped well should provide the consistency most would be looking for in a buttercream frosting. I also think the addition of salt is fantastic. Last but not least, 5 cups of powdered sugar is outrageous. I followed other commenters and used 3.5 cups and it was PLENTY sweet. All told, I can't give this even 3 stars even though I do think its a good starting point. I know I can make a decent buttercream - I just haven't yet....
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Maple Salmon

Reviewed: Oct. 24, 2013
Amazing flavor and incredibly easy and quick! Changes I made - did not add garlic salt. I used 4 cloves of garlic and soy sauce has plenty of salt in it. I also added ginger. Next time, I will cover the dish for the majority of the baking so the sauce doesn't get overly reduced. Would have been nice to serve sauce along with the salmon as well as on the rice I prepared with this.
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Maple Salmon

Reviewed: Oct. 24, 2013
Amazing flavor and incredibly easy and quick! Changes I made - did not add garlic salt. I used 4 cloves of garlic and soy sauce has plenty of salt in it. I also added ginger. Next time, I will cover the dish for the majority of the baking so the sauce doesn't get overly reduced. Would have been nice to serve sauce along with the salmon as well as on the rice I prepared with this.
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3 users found this review helpful

Classic Rice Pilaf

Reviewed: Oct. 15, 2013
I am giving it 5 stars even though I made a couple changes and will make more changes the next time I prepare this. I am giving it 5 stars because I LOVE the technique and the flavor is amazing! My twin toddlers gobbled it down and my husband couldn't stop smiling as he complimented my cooking over and over and over. First, you can use the same pot for both stovetop steps. Not complicated. Second, changes I made. I added broken up vermicelli to create a box-rice effect. It was an amazing addition. I sautéed that with the onions. I used bouillon in lieu of stock as that was what I had on hand. Accordingly, I cut down on the salt, which I would have also done since I was using salted butter. Third, what I would change next time. 1) use 3.5 cups of stock. The ratio I know is always 2 parts liquid for 1 part rice. While the rice was amazing, it was a teeny bit crunchy. I think 4 cups of rice would mean soggy rice so I don't feel the normal ratio is warranted. Sealing with foil really keeps the steam in and I think that helps. Still, a little more liquid would have made a difference. 2) only use 1/8 tsp of cayenne. The kick from the cayenne was a little much for what I was after with this dish. With that said, it's not overwhelming as is. Just family preference there. This is an amazing, surprisingly simple, and most definitely a go-to dish for us going forward!
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Classic Rice Pilaf

Reviewed: Oct. 15, 2013
I am giving it 5 stars even though I made a couple changes and will make more changes the next time I prepare this. I am giving it 5 stars because I LOVE the technique and the flavor is amazing! My twin toddlers gobbled it down and my husband couldn't stop smiling as he complimented my cooking over and over and over. First, I read a review complaining about the amount of pots used. You can use the same pot for both stovetop steps. Not complicated. Second, changes I made. I added broken up vermicelli to create a box-rice effect. It was an amazing addition. I sautéed that with the onions. I used bouillon in lieu of stock as that was what I had on hand. Accordingly, I cut down on the salt, which I would have also done since I was using salted butter. Third, what I would change next time. 1) use 3.5 cups of stock. The ratio I know is always 2 parts liquid for 1 part rice. While the rice was amazing, it was a teeny bit crunchy. I think 4 cups of rice would mean soggy rice so I don't feel the normal ratio is warranted. Sealing with foil really keeps the steam in and I think that helps. Still, a little more liquid would have made a difference. 2) only use 1/8 tsp of cayenne. The kick from the cayenne was a little much for what I was after with this dish. With that said, it's not overwhelming as is. Just family preference there. This is an amazing, surprisingly simple, and most definitely a go-to dish for us going forward!
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24 users found this review helpful

Simple White Cake

Reviewed: May 19, 2013
This would be a 5 star recipe if the cake was a actually a white cake like I thought I was baking. But it's not. It's a spice cake with no spices added. It's a fantastic basic recipe and you can truly use it for a gazillion different things. So, if it was called "basic cake" I'd give it 10 stars. Super moist and fluffy with a great crumb! I did add the extra milk that so many recommended and it definitely needed it. It would have been very dry without that. I used a phenomenal buttercream frosting recipe I found on another website. It was very edible and even delicious - just not what I was after when I searched for this recipe. It would also be wonderful with buttermilk instead of milk. If I were spicing it up - which I may well next time, I'd just use nutmeg.
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2 users found this review helpful

Ultimate Lemon Cake

Reviewed: Jan. 2, 2013
What an amazing cake! Not having read any reviews that said they tried this, my husband and I thought the batter was not quite as lemony as we would have liked. So I added about a 1/3 cup more lemon juice. The bake time increased by about 5 minutes. I put the hot lemon glaze on while still in the bundt pan and I don't think I'd do that again next time. Using 3/4 of the hot glaze was plenty. I didn't need anymore when I finally got the cake out of the pan. Next time I think I'd remove it immediately, drizzle all over with the hot glaze using a toothpick to create fine holes throughout to let that glaze soak in evenly. Then when cooled, finish with the icing. This is an amazingly lemony and pleasant cake. It does seem it could get overwhelming with all of the glaze so I think it's ok to use about half of that. It's an amazingly moist cake so that glaze is just for flavor, not for enhancing the cake.
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4 users found this review helpful

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