Lorna Profile - Allrecipes.com (1084900)

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Lorna


Lorna
 
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Member Since: Dec. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Healthy, Kids, Quick & Easy
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Recipe Reviews 21 reviews
Easy Bacon and Cheese Quiche
My thirteen-year old son made this for dinner tonight. Made it exactly as written except he used real bacon (7 slices crumbled up). Came out perfect and tasted great!! Pie shell went in frozen (sat on the counter 10 minutes during prep). Next time, I would saute the onions a bit to sweeten their flavor and I would add some spinach for color. But this is such an easy, tasty recipe using things we always have on hand. Highly recommend.

3 users found this review helpful
Reviewed On: Sep. 15, 2013
Bill's Sausage Gravy
This is a wonderful recipe! Make as written first! My tips are as follows: 1) I use 1 lb regular breakfast sausage (Jimmy Deans is always good or in bulk from our local butcher) 2) We don't buy whole milk, so I use 2 cups nonfat milk and then the last cup I mix 1/2 c. nonfat with 1/2 c. half and half. But I must say all nonfat turns out just fine. 3) 2 T of butter with the drippings is plent of fat. The extra just makes it that much richer, but I don't miss that. 4) I strongly encourge you to add the flour to the fat as written in the recipe! This is a classic roux and this ensures the gravy doesn't taste "flour-y" or "pasty" -- mixing with the milk is a risk. Let the flour and drippings cook together, whisking constantly, about 1-2 minutes. This gives FLAVOR! 5) The milk/fat/flour ratio is perfect. I heat the milk in the microwave for about 1 minute so it's not too cold. Whisk in slowly. Once in, let come to a nice bubble and boil gently, stirring often. This thickens the gravy. Once you add the sausage and continue to cook, the thickening process continues. Thin with extra milk if too thick. As it cools, it will thicken more, so just add milk if needed. Enjoy!!

17 users found this review helpful
Reviewed On: Dec. 25, 2011
Creamy Peanut Butter Fudge
I mean this respectfully, but the review that has been flagged as "most helpful" on this recipe is so misleading. I have been making this recipe for at least six years (easily since 2004) following the instructions to the letter. I was a novice fudge maker and my first batch was perfect. Six years later, and not once has the fudge not set up or turned out. The beauty of this is that you **don't** need to worry about "soft ball" stages or thermometers, which can be so intimidating. Do what the recipe says. Stir constantly until it boils and start timing your 7 minutes once the fudge hits a full rolling boil, not when it just starts to bubble. I've started the timing up to a minute late (oops) and it was still fine. I find this very forgiving. Use the timer on your stove and boil for 7 minutes. Remove from heat and immediately add marshmallow creme, incorporate and add vanilla & peanut butter as directed. No need to let cool to a magic number. I've made countless batches and it has never seized up. Pour into your 9x13 pan, let cool (don't refrigerate, I set mine in the cool garage), cut. Easy easy easy! One thing to note, using a commercial peanut butter vs an all natural gives a creamier texture. I've used name brands and cheapies and it comes out about the same. I'm a choosy mom so you can guess the brand I prefer! ;) My best advice is to keep this as the wonderful person who shared it intended. Easy!

661 users found this review helpful
Reviewed On: Dec. 16, 2010
 
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