Lori Recipe Reviews (Pg. 1) - Allrecipes.com (10569926)

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Lori

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Spaghetti Sauce with Ground Beef

Reviewed: Mar. 14, 2010
Great basic recipe. I also add a bay leaf, and 1/8 to 1/4 cup of grated parmesan cheese. An old italian woman taught my mom to add the grated parmesan, it really adds flavor, depth, richness and thickens it.
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42 users found this review helpful

Microwave Corn on the Cob

Reviewed: May 24, 2009
Easy smeasy!! I forego the damp paper towel and wrap my corn in plastic wrap. It steams the same way and if we don't eat all the cobs, I can just toss them into the fridge for the next day! I wrap each cob individually with plastic wrap and cook 4 at a time for about 10 minutes. I point their tips to the middle and arrange them in a circle (or square) position. I check to see if they feel steamed and if not, cook for another 2 minutes....they tend to keep steaming in the plastic well after the cooking time anyway. They will be extremely hot if you serve immediately, so I usually cook them beforehand, they stay nice and hot for a long time. Each person removes the plastic wrap themselves, when the corn is on their plate.
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8 users found this review helpful
Photo by Lori

Tasty Spicy Rice Pilaf

Reviewed: Aug. 3, 2013
Deeeeeelicious! Eating it as I type. I used red onion because I had one huge yellow and three small red. The only thing I will change next time is less stock. I also added some fresh parsley from my garden for the pic. LOVE the mushrooms in it!!
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7 users found this review helpful

Hawkeye Pork Roast

Reviewed: Sep. 28, 2012
I live in Iowa and when I saw this recipe on The RecipeBuzz last week I had to try it! Go Hawks! I've made this twice this week. The first time with beef roast in a slow cooker, and the second time with a pork roast on top of the stove in an enameled cast iron roaster. BOTH times my husband said it was the best roast he'd ever had, and I have to agree. I wish I'd come across this sooner. He even took the rest of the pork roast to work today and he HATES leftovers!!!!! I will never make a pork roast any other way, ever. As for beef, I will use this but sometimes I also like beef roast in au jus with onions, carrots etc,. So I may slide once in a while on beef...but otherwise...this IS THE recipe!
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7 users found this review helpful

Anna's Amazing Goulash

Reviewed: Aug. 15, 2011
Way too bitter for me and I didn't even add the beer which would have added to the bitterness. Won't be making this again. Gave it a 2 because I liked the idea of the bacon, caraway and paprika. Will try those ingredients again in my normal stew.
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7 users found this review helpful

Orange Roughy Parmesan

Reviewed: Jan. 30, 2011
I used 5 pieces of cod, because not only do hubby and I eat it but I have 2 out of 5 cats (three don't eat it) staring at me plus two German Shepherds. LOL I melted the butter in the micro. I adjusted the measurements and mixed garlic powder, parsley flakes, italian panko bread crumbs, pepper, almond slivers, spritz of cayenne pepper, and the parmesan together in a bowl. I sprayed some Pam on a baking dish, brushed the butter on then patted the crumb mixture on the top only of the fish. Baked until golden. It was heavenly with wild rice. I added some of the slivered almonds to the wild rice too.
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5 users found this review helpful

Amish Breakfast Casserole

Reviewed: Jan. 1, 2012
Eating this as I type! I changed it up. I used 8 slices extra thick bacon, 8 maple sausage links, 1/4 cup small diced ham, 2 cheeks from a green pepper, one cheek from a red pepper and a yellow pepper, 7 eggs and 2 tbls asiago cheese. Everything else I left the same. Diced the peppers and onions. Cooked the bacon in strips and also cooked the sausage in separate pans. Once they were cooked I shredded the bacon and chopped up the sausage and set aside. I then drained some of the bacon fat and cooked the peppers and onions in the same pan that I cooked the bacon. After the veggies were done I added them to the already combined cheeses and potatoes. Then I added the meats and combined all of it. After scrambling the eggs in a bowl I added Paula Deen's House Seasoning to them. Then I poured them into the potatoes and mixed it all up while adding lots of black pepper and a little salt. I also added some of the soft fatty bacon to the top so it would get crispier in the oven. I baked it for 42 minutes until it was still gooey (from the cheese-not the eggs). I think many that feel the dish needs more eggs probably cooked it a little too long and the eggs and cheese got dry. Mine still continued to cook as it sat waiting for it to settle. It was absolutely perfect by the time I cut and served. Next time I plan to use less cheddar because I am not a big cheddar lover in dishes anyway. Next time: american, mozzerella, and Tone's Cajun Seasoning! We loved this!
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4 users found this review helpful

Marinated Pretzels

Reviewed: Jan. 30, 2011
I use pretzel sticks and extra virgin olive oil. The EVOO adds even more depth and people try to guess the flavor. When I tell them they respond with Yes that's it! They love them. I've made them with Orvile Redenbacher's butter oil too but the EVOO wins for flavor. Better for you too. I also don't cook mine. I mix it all in a resealable bag and roll it around once in a while for two hours.
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4 users found this review helpful

Rubbed and Grilled Pork Loin

Reviewed: Sep. 16, 2013
I made this exactly as written except it rained so I cooked it in the oven on 350. It was so good. Definitely my favorite pork roast recipe now. I was slightly scared of the coriander, and there was no reason to be. In fact, I think the coriander added a brightness to the roast. It kept the other spices from being flat. Husband liked it too, and he's not a big spice lover.
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3 users found this review helpful

Grilled Shrimp Tacos

Reviewed: May 10, 2013
This was so good! Loved the cumin, had never tried that for shrimp tacos before. A winning recipe!
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3 users found this review helpful

Happy Cherries

Reviewed: Jan. 5, 2013
Since I'm not much of a whiskey drinker, I use Captain Morgan's Spiced Rum instead. I've already ate one jar myself and made two other jars for co-workers. I have a virgin jar in the fridge calling my name as I type. LOL I think these would also be good with any shnapps flavor. I pour out all the juice (I save it in another jar), add the liquor to half full, then add some cherry juice back in. It's the perfect amount of liquor. I plan to use the liquor flavored cherry juice in other drinks after all the cherries are gone.
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3 users found this review helpful

Bacon Roasted Chicken

Reviewed: Feb. 27, 2011
Loved this. I didn't change anything so I could give an honest review. Will definitely make this again.
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3 users found this review helpful

Cousin David's Slow Cooker Brisket

Reviewed: Feb. 28, 2010
I loved the taste of the sauce as it cooked. And the smell was incredible. I used only one bottle of the chili sauce. One reason was I've never used it before, two my hubby doesn't like things too tomato-ey. The meat was great but I do have to agree with other reviewers that the sauce was too tangy once I put it on some egg noodles. I too think that next time at the last minute I will add some brown suger and other things to make sure it isn't too tangy. But all in all I really liked it and plan to make it again with a few minor changes.
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3 users found this review helpful

Amish Macaroni Salad

Reviewed: Aug. 10, 2008
Love this!! Best mac salad I've ever had. Reminds me of my family's potato salad with the Miracle Whip and sugar. I used all the sugar, increased the macaroni to 3 cups and eggs to 6. I also added a handful of frozen peas to the hot macaroni when I drained it.
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3 users found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Jul. 7, 2013
Super easy and the husband loved it also. I used half and half. I think this even beats my mother's recipe! As I was covering it to put it in the fridge after supper, my German Shepherd was watching my every move. So I plopped a couple cheesy macaronies into his mouth and he loved it too! Who'dathunk it!?
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2 users found this review helpful
Photo by Lori

Pollock Montreal

Reviewed: Apr. 18, 2013
I used 4 pollock fillets. I carmelized 1/2 large yellow onion cut into slices. I also sliced two button mushrooms, 1/2 red bell pepper, 3 green oinions sliced into super skinny little rounds, 1 roma tomato in thin slices in rounds, and 1 clove garlic. I cooked the red pepper in a separate pan until softened. Once the onions were carmelized I added the mushrooms and garlic to the onions and continued to cook them until the mushrooms were softened. Meanwhile I was cooking the pollock in the oven until almost done. I had sprinkled the fish with the paprika, pepper and some salt. Once everything was cooked to where I wanted it, I put the carmelized onion, garlic and mushrooms on the fish. Then I topped the fish with the thinly sliced tomato. I then put a hefty amount of parmesan cheese over that, then lightly sprinkled some finely grated mozzarella over that! Then I baked until the fish was flakey. I put the oven on broil and put the fish in the broiler. After I took it out I sprinkled the green onion on top. This was delicious!
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2 users found this review helpful

Lori's Famous Crab Cakes

Reviewed: Apr. 6, 2013
Excellent crab cakes. I chopped the veggies fine and sauted in butter, otherwise I made exactly as written. I knew these would be good just by looking at the ingredients. Next time I'm adding some cayenne pepper!
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2 users found this review helpful

Easy and Fun Peanut Butter Balls

Reviewed: Mar. 10, 2013
These are the bomb! SO easy and they taste crazy good. I melted some milk chocolate bars in a double broiler and stuck two toothpicks each into the balls and coated them with the chocolate. Then I put them on a parchment covered cookie sheet and refridgerated. Perfect little snack that appease the sweet tooth without overdoing it. I love these!
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2 users found this review helpful

Smoked Turkey (Without Smoker)

Reviewed: Nov. 27, 2011
I am amazed how this tastes just like a smoked turkey. It's actually better because it's moist and not dry at all. A lot less work too. My drippings were too salty to make gravy, but with a real smoked turkey I wouldn't have had those drippings anyway. I had previously froze a homemade brown turkey stock so I used that to make gravy. I cooked mine 1 hour at 350 and 4 hours at 250. It was a 10 pounder. It was so realistically smoked that some of the meat had that pink smoked color! Thanks Phyliis for a tried and true superb turkey recipe!
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Creamy Vegetable Medley

Reviewed: Nov. 24, 2011
I don't use the sour cream. I also use velveeta cheese. I think cheddar makes it too sharp tasting. Velveeta is creamier and tastes better. I also add a lot more of the french fried onions because we love a lot! This is a must have side on Thanksgiving in our family.
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2 users found this review helpful

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