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

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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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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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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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11 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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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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Thanksgiving Leftover Casserole

Reviewed: Dec. 11, 2010
I didn't add the stuffing - something about thinking 'too much starch' - but I missed it. Husband loved this beyond words. We'll make it again next year! Gave this 4 stars instead of 5 because this isn't "the Best" it's a very creative way to serve up leftovers - and in that regard it's great!
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Creamy Chicken and Rice

Reviewed: Sep. 19, 2010
This recipe is fantastic based on the sauce. However, I didn't follow this recipe very well so I'm really saying the sauce is a great base. I used real cheese instead of velveeta. I used a cheddar/monterey jack mix but you can use whatever kind of cheese you want. I also halved the recipe and that actually gave us the 6 servings this recipe claims. I did not do the crackers drenched in butter, either, but instead pulsed two torn up slices of whole wheat bread in my blender and topped the dish with those. They browned very nicely in the 13 minutes I had the casserole in the oven. Finally I used milk instead of sour cream to thin the sauce as it's far fewer calories and uses quite a bit less. It was fantastic and my husband declared this "a keeper". Next time I will also add steamed broccoli. I will also saute onions when making the roux. The sauce thickened very quickly so this really is a quick and easy recipe! You can also use egg noodles instead of rice for another variation.
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Real Homemade Tamales

Reviewed: Jan. 18, 2010
Good base recipe. Could use more flavor and I will be searching for ways to enhance both the filling and the tamale dough. But this is well written and offers advice on what to do exactly where you need it! Note - following other reviewers I used Maseca brand masa harina and this is the recipe shared on that bag. Nonetheless, Saddicat does throw in helpful tidbits that Maseca does not.
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Zucchini Souffle

Reviewed: Jan. 16, 2010
So light and fluffy! I did add cheese but other than that, the recipe was followed and it had great flavor! I'm a cheese-aholic, though, and extra protein is never bad! Added about a cup of a cheddar, monterey, jack blend.
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Chicken and Dumplings IV

Reviewed: Jan. 11, 2010
I grew up with this recipe and was looking for something to refresh my memory. It's mostly how I remember it except it was WAY too salty! Other than not adding any salt and wanting to add carrots and celery, this is the right idea. It's simple and quick and a perfect comfort meal on a cold winter night...
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Bagels II

Reviewed: Nov. 15, 2009
I'm sure it was me - but these never did rise or proof or do anything remotely close to what I have been able to make other bread recipes do. When I boiled them they looked like dumplings and I basically stopped from there. Not being familiar enough with the process I thought this recipe would help me get a decent bagel - and experience could build from that. But, being completely inexperienced, turns out this recipe is less than helpful. Maybe after I find something else more idiot friendly I can return to this...
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Grandma Coffee's Beef Barley Vegetable Soup

Reviewed: Nov. 15, 2009
I have to give this three stars not because the beef barley is mediocre, but because the recipe is a bit off. The reality of the matter is the beef barley is awesome! I love barley and this recipe actually makes me say this might be a bit too much barley. When I make this next time, I will use one cup instead of a cup and a half. All the veggies are quite good - and as the recipe owner says, the rutabaga gives it a wonderful flavor and does not fall apart. We all loved the rutabaga - and four of the eight people that ate this were scared of it until they took their first bite. However, when all was said and done, there was absolutely no broth left. And I added two additional cups of water as the barley was not cooking. I should have added an additional six cups at least. The owner warns that this is a thick soup - but there is nothing soupy about this when it's done if you don't add a lot of extra water. Furthermore, the cooking times are WAY off! I knew the beef was not going to be tender with just an hour. I gave the meat about two hours and then added tomatoes, carrots, celery and onions to let the meat start getting some flavor. That all stewed for two hours as well. I then added the rutabaga and barley and that needed an hour and a half as well. In the last half an hour I added the frozen veggies and it all worked out well. Keep the pot covered, as well, because, of course, the steam wants to escape. I will make this again but with twice as much meat and water.
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Hummus IV

Reviewed: Nov. 12, 2009
This is a fantastic recipe! The consistency was thick - as the recipe suggested it might be. I added the remainder of the lemon juice that my lemon produced and some of the fluid from the can - as other reviewers suggested. It all lent to a very flavorful hummus. I am using this as a dip for broccoli and carrots to try and increase my protein intake while eating healthy foods, as well. I foresee making this on a weekly basis - and I can add different things instead of the garlic (or in addition to) to change it up. As is, this is an ideal hummus, in my mind. Much better than anything purchased commercially!
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6 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Oct. 19, 2009
Not the best I've ever had - but not bad. Next time I'd use skim milk or 2% milk instead of the sour cream. Just a little too thick and rich for me.
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Quiche Lorraine I

Reviewed: Oct. 5, 2009
Too much milk and baking times were way too high. I added quartered artichoke hearts to mine and it was amazing! Will make again - with less milk and lower temps.
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Lover's Beef Burgundy Filet

Reviewed: Sep. 28, 2009
OMG TO DIE FOR! I made this for my husband and I's first anniversary dinner and we both thought it was the most amazing thing ever. There was so much marinade left over that we used on a plethora of different things from steaks to a pot roast to shrimp. ALL FANTASTIC. I will also say that my husband and I are both beef "simplistics". We love the taste of beef all by itself. We generally grill with a bit of salt and pepper and call it good and it generally if FANTASTIC just like that. But we felt we needed something a little extra special and this whole thing was just tremendous!
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3 users found this review helpful

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