Lorna Recipe Reviews (Pg. 1) - Allrecipes.com (1084900)

cook's profile

Lorna

Reviews

Photos

Menus

 
View All Reviews Learn more

Easy Bacon and Cheese Quiche

Reviewed: Sep. 15, 2013
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.
Was this review helpful? [ YES ]
3 users found this review helpful

Bill's Sausage Gravy

Reviewed: Dec. 25, 2011
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!!
Was this review helpful? [ YES ]
17 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Dec. 16, 2010
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!
Was this review helpful? [ YES ]
580 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Jun. 1, 2009
I needed salad dressing for a last minute bbq, but not 3 quarts, so I scaled this for 10 servings and found it to be a winner! Delicious and clearly a very flexible recipe. I only let it sit up at room temperature for 2 hours prior to serving and it lacked nothing, very flavorful. Loved that it uses common ingrediants I always have on hand in my spice rack. If you have fresh herbs, go for it, but there's no need when this makes a fantastic dressing with dried. This recipe impressed everyone at the bbq. Thank you!
Was this review helpful? [ YES ]
3 users found this review helpful

Cake with Buttercream Decorating Frosting

Reviewed: Apr. 7, 2009
I'd give this one 10 stars if I could. Here's my confession: we are big fans of Costco cakes in my family, particularly their buttercream frosting. It's not fancy, but it's darn good. I've been looking for a "clone" recipe for years...and this is it, only better. This recipe exceeded my expectations in every way. It's easy and inexpensive to make with ingrediants you probably have on hand. The frosting keeps wonderfully in the fridge, so make a full batch. Word of caution: don't skimp on the powdered sugar or it will be too thin. Follow the recipe and then save it to your recipe box!
Was this review helpful? [ YES ]
44 users found this review helpful

Tasty Spaghetti Sauce

Reviewed: Apr. 7, 2009
You might be inclined to pass on this recipe after seeing thyme, rosemary, and marjoram in the ingrediants. After all, these are earthy, pungent ingrediants that have big flavors and may not sound appealing in a spaghetti sauce, especially if you're used to the typical garlic/basil/tomato fare. I confess that I probably would've passed this one by. Fortunately, my husband didn't. He found it and made the recipe exactly as written. And I'm so glad he did! It makes a bold and fragrant pasta sauce...that's very, very tasty indeed. Did I mention fragrant? I was surprised at the balance of flavors and how well they work together to make a big, hearty sauce. So make this one with an open mind. If you do and the flavor is not for you, then it's not for you. You didn't do anything wrong and neither did the person who wrote the recipe. I believe this one is written exactly as it should be. And don't tweak it to make it something it's not. This is not meant to be a typical middle of the road, Americanized sauce. If it's too strong for you, try to *proportionately* reduce the rosemary, thyme, marjoram and pepper and see if that helps. That said, this is one recipe where I think tweaking it misses the whole point. While this won't be our "go to" sauce for every day, it's definitely a keeper and one we'll use when we want something different and exciting!
Was this review helpful? [ YES ]
12 users found this review helpful

Butternut Squash with Onions and Pecans

Reviewed: Nov. 17, 2008
Just a note: I think this same recipe is on the site twice by the same submitter. Anyway, I've served this dish every Thanksgiving since 2003 and it's always a hit. Make it as-written the first time and then adjust if you see fit. It's delcious as-is. Here are some simple things you can do to make this dish a success with less work: 1) Buy the pre-cut butternut squash--your pieces will be the same size and will be more likely to cook evenly. 2) You can't always substitute dried parsley for fresh and you shouldn't in this dish. It won't be as good, so don't blame the recipe and rate it lower if you do this and don't care for it. Use FRESH! 3) Microwaving the squash first to par cook it as another reviewer mentioned is an excellent idea. But, if you don't, no worries. Stir frequently and keep covered...lower your temperature if it starts to stick or cook too quickly. The recipe calls for low heat and that's important. Lower and slower works well for me. It's ok if some of the pieces cook more than others, it gives it a creaminess that my guests enjoy. 4) If you use a nonstick skillet, you can reduce the amount of butter, it's a very buttery dish.
Was this review helpful? [ YES ]
11 users found this review helpful

Butternut Squash with Onions and Pecans

Reviewed: Nov. 17, 2008
I've served this dish every Thanksgiving since 2003 and it's always a hit. Make it as-written the first time and then adjust if you see fit. It's delcious as-is. Here are some simple things you can do to make this dish a success with less work: 1) Buy the pre-cut butternut squash--your pieces will be the same size and will be more likely to cook evenly. 2) You can't always substitute dried parsley for fresh and you shouldn't in this dish. It won't be as good, so don't blame the recipe and rate it lower if you do this and don't care for it. Use FRESH! 3) Microwaving the squash first to par cook it as another reviewer mentioned is an excellent idea. But, if you don't, no worries. Stir frequently and keep covered...lower your temperature if it starts to stick or cook too quickly. Lower and slower works well for me. It's ok if some of the pieces cook more than others, it gives it a creaminess that my guests enjoy. 4) If you use a nonstick skillet, you can reduce the amount of butter, it's a very buttery dish.
Was this review helpful? [ YES ]
71 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Aug. 4, 2008
I'm from Maine. This is an authentic recipe, just like I remember growing up. There's no reason to change a thing--make it as it's written. I'm a purist, so I don't add anything other than chopped nuts. For variety or gift giving, I enjoy making this bread in a bundt pan. It's very pretty wrapped up in green plastic wrap with a red ribbon. One bundt per family makes a great gift. Of course, you can make small bread loafs, too, or muffins. This is a wonderfully flexible recipe.
Was this review helpful? [ YES ]
6 users found this review helpful

Kathy's Easy Chile Chicken and Rice

Reviewed: Aug. 4, 2008
This is really good, easy week-night recipe. I made it as-written and experienced the same "dryness" as the first reviewer, but my family didn't mind it at all. I baked it longer than directed, though, based on the feedback of another reviewer and that may have contributed, so next time I'm going to bake as directed and let it stand 10 minutes. Standing time often makes a big difference with casseroles. I'll also try adding a bit more milk, maybe just a half a cup and see how that works. It really doesn't need much. The flavor is very, very good and it makes wonderful leftovers. Personally, I wouldn't cook the rice in advance because I think it result in too much liquid, but if any of you experiment with good results please post them!
Was this review helpful? [ YES ]
9 users found this review helpful

Old Settlers' Baked Beans

Reviewed: Jul. 22, 2008
This is a delicious recipe and I predict it will become your "go-to" recipe. It's become mine. For those that don't want to read further here are four suggestions: 1) make a day ahead, 2) cook the bacon by itself first 3) reduce sugar; eliminate white sugar entirely and use the suggested amount of brown sugar plus about half as much more, or to taste and 4)use a slow cooker on low for 4 hours. That said, I'm a big believer in following a recipe exactly the first time. The recipe says to cook the meat, bacon and onions all together. Doing this resulted in bacon with a texture that wasn't appealing to me. My son thought they were really good in spite of this, though. By the second day, I had to agree. Still, even though it's a five-star dish as-written, my preference is for the bacon to be a bit more "crisped." So, my recommendation is that you cook the bacon by itself. The second time I made this, I cooked the bacon until it started to turn brown and crisp (not super-crispy like you'd put on a salad) and then I removed it to a bowl. I drained most of the fat and then added the hamburger and onions and cooked those together. I added the bacon back in just as the hamburger and onions were finishing up and sauted another few minutes. I finished the dish as directed except for reducing the sugar (and using all brown sugar). I served the beans the next day. I've made this dish for three family bbq's now and it's a smashing success. Thanks for sharing this one!!!
Was this review helpful? [ YES ]
312 users found this review helpful

Cornbread Muffins I

Reviewed: Oct. 30, 2006
Delicious. I made the recipe "as-written" and they came out extremely moist and very flavorful, but not overly sweet. I made them for a potluck and received numerous compliments. Cornbread-type recipes can often be on the dry-side and crumbly, and these were neither. Leftovers were still delicious two days later after being warmed briefly in the microwave. Note: watch the baking time--like another reviewer mine came out a bit too brown on the bottom so I recommend checking them about 5 minutes before the recommended time and see how they're doing.
Was this review helpful? [ YES ]
4 users found this review helpful

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Jan. 29, 2006
(Original review, Jan, 2006)My review is 5 stars for the sauce, which I made exactly as written minus the liquid smoke, which I didn't have and generally don't like. I used Jameson's Irish Whiskey. This sauce is awesome! We'll use it again and again. I used the sauce on the ribs I cooked following the Prize Winning Baby Back ribs recipe on this site. I followed those cooking instructions and used the dry rub from that recipe, as well. I used this sauce at the end where it calls for using your "favorite bbq sauce." Hands-down, this is our favorite sauce recipe. Can't wait to try it on my husband's grilled whole chicken breasts! Update 2/4/07 *Superbowl* This is *still* our favorite sauce. I always double the recipe. One new tip: I use a mini food processor to mince the onions, but you still get small pieces in the sauce. It's great that way, but this time, after fully cooking the sauce, I let it cool and blended it in a regular blender. Awesome smooth texture, terrific flavor! Now we have two options for this wonderful recipe!
Was this review helpful? [ YES ]
390 users found this review helpful

Prize Winning Baby Back Ribs

Reviewed: Jan. 29, 2006
(1-29-06)This was my first time cooking baby back ribs and what a success! This recipe is very easy and very delicious! Don't be afraid it will fail you--it more than lives up to its five-star rating! Here are my tips: We had close to 6 pounds of Costco baby backs--very meaty. The butter knife method of removing the membrane (described by another reviewer)worked perfectly. Thanks! I made double the dry-rub and took suggestions by other reviews to decrease the cumin (I used a little over 1T for the double batch and increased the chili powder accordingly) and rub the mixture into the meat a bit (2-14-07 update: take the recipe's caution about not rubbing it in too much seriously. I put too much on my last batch & it was overpowering). We followed the grilling instructions to a 'T'! Our ribs were perfectly cooked in just under two hours. Because we had double the amount of meat, I did peek after an hour and 20 minutes to see the progress. Based on the recipe description, I could tell we needed more time. We cooked them for about another 20 minutes (next time I won't have to peek!) then added the sauce. I made the sauce in Scott Hibb's Amazing Whisky Grilled Baby Back Ribs recipe (5 stars!). After adding the sauce we grilled as instructed. DELICIOUS! My husband, who claimed to not like baby back ribs, LOVED these. I loved these! My 6 and 3 year olds loved these. The cooking method, the rub and the sauce are winners! TRY THIS ONE!
Was this review helpful? [ YES ]
250 users found this review helpful

Braciola I

Reviewed: Jan. 9, 2006
I have some suggestions I've collected to help the filling stay intact. Tips: 1. This is traditional Sunday dish--it's not meant to be difficult. As it was served to me, it wasn't a dish that "wowed" on the table in terms of presentation, just on your taste buds! This particular recipe describes "oozing" cheese. Conjures almost a calzone-like explosion of filling. I'm not sure that's what was actually intended. In my experience, that's not what you get when you slice into braciola, so relax if yours doesn't fit the description. It's ok! Still, you shouldn't be losing *all* your filling. 2. Don't overfill your rolls. Less is more. 3. Leave a 1 inch border between your filling and the edge of the meat, all the way around. This trick makes sense because then the browning process (prior to putting the meat in the sauce) will help seal the edges. Brown well on all sides! This adds flavor! 4. Roll tightly. 5. Consider tucking the open edges (think burrito). I found this helpful, although I'm not sure that it's traditional. If you leave the 1 inch border and brown well, that may be enough. 5. I used toothpicks to secure my rolls, but most italian chefs seem to recommend using string or twine--and tying it tightly, especially the open edges. These are just tips I've picked up and I'm still learning myself. I'd love to hear some real braciole pros chime in with their techniques!
Was this review helpful? [ YES ]
64 users found this review helpful

A Simply Perfect Roast Turkey

Reviewed: Nov. 15, 2005
This is the turkey recipe I used when I roasted my first-ever 19lb bird three years ago. It turned out perfectly then and has every year since. My version calls for placing the turkey on a v-shaped rack in the roasting pan. This allows air to circulate under the bird and should address any issues related to the bottom not cooking as thoroughly as the top or being soggy. I have never had to turn the bird over. Other hints: truss the wings under the bird with baking string or wrap in aluminum foil to keep from over-browning. For the rest of the turkey, I place the aluminum foil tightly over the breast-portion only. Then, I remove the foil on the breast 1 hour before the bird is done (my 19lb birds, stuffed, tend to roast in about 5 hours, so I remove at the 4 hour mark). The breast is always beautifully brown and not overdone; very juicy! Baste as directed (every 30 minutes) with turkey or chicken stock. When you check the temperature, be sure you're not hitting the bone; keep it in the fleshy part of the thigh meat. I also check the internal temperature of the stuffing to ensure it's at 160. Standing time is *important.* I rest mine at least 30 minutes, up to 45. It won't get cold--keeps it juicy! I use good quality boxed or homemade chicken stock instead of turkey stock. This is such an easy recipe. You don't need to over-think it or second-guess it. It's worked for me every single time. And...the drippings make delicious pan gravy! Enjoy!
Was this review helpful? [ YES ]
952 users found this review helpful

Grandma's Green Bean Casserole

Reviewed: Dec. 21, 2004
People in my family who don't like green bean casserole made the "traditional" way LOVED this. My two-year-old son devoured the leftovers for lunch the day after Thanksgiving and kept asking for "more!" Everyone at my holiday table asked for the recipe and said this is the version they'll be serving at their own gatherings from now on. It's simply delicious. I made it "as-written" and would not change a thing. Try and enjoy!
Was this review helpful? [ YES ]
1 user found this review helpful

No Bake Cookies III

Reviewed: Sep. 6, 2003
A little addition to the timing debate--I still have my mother's recipe from 30 years ago and it stresses that you need to bring this recipe to a ROLLING BOIL and then time your minute. If you begin timing when the recipe "just boils" you won't get the same texture or set. Once you hit a full, rolling boil, time for one minute. It's never failed me. There are a few variations on this recipe, but this one is probably my favorite. I prefer the texture you get when you add the peanut butter after removing from heat as opposed to boiling it with the sugar, etc. I also prefer the cocoa added in the beginning, but other good recipes call for it at the end. Different strokes!
Was this review helpful? [ YES ]
1903 users found this review helpful

Peanut Butter Pie IX

Reviewed: Apr. 22, 2003
In family of peanut butter pie lovers, not one person liked this. The texture is thick, dense, and heavy. It's almost the consistency of fudge that didn't set properly (I followed the recipe to a T). It might be OK in a 9 inch pie pan, but the double recipe makes a filling that completely fills a 9x13, which is too much given the texture and consistency. The flavor isn't "bad" but I didn't find it to be worth the expense and bother. My recommendation is to halve the recipe (very easy to do as it's written) and try it as one 9 inch pie first to see if you like it. If you decide to try the 9x13 version, save a little money and get one 28oz jar of peanut butter. You won't miss the extra 4 ounces.
Was this review helpful? [ YES ]
8 users found this review helpful

Chili I

Reviewed: Dec. 19, 2002
As a side note, I always chuckle when people rate a recipe without first trying it "as-written" and then say it isn't good. With this recipe in particular, following the instructions at least once is lesson in learning you won't regret. We were very impressed with this chili. We did make it as written, the only variable being the "dark beer" we selected (since the recipe doesn't specify a brand). We chose not to use Guiness and used a locally brewed dark that's a bit less sweet since previous reviews had suggested that the recipe had too much sugar. I'd have to agree. Next time we make it (and it was good enough that there will be a next time!), we'll cut back on cocoa and just a bit on the sugar, as other reviewers suggested. That said, as-is, it's an excellent recipe. I strongly encourage you to make it exactly as written first, so you know what adjustments you need to suit your taste--it's not "too" anything--it has a nice mix of sweet and spice and it's hard to say how much you'll need to adjust to suit your taste. The balance of flavors is really quite impressive. In other regards, the texture, consistency, and ratio of meat & beans is just right.
Was this review helpful? [ YES ]
519 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Leftover Central
Leftover Central

The hard work's over, now celebrate the leftovers.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States