Lori Recipe Reviews (Pg. 1) - Allrecipes.com (10940142)

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Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Feb. 11, 2008
Wow! What a wonderful recipe. I used ribeyes, and added some pico de gallo along with the blue cheese. I don't usually like port wine sauses, but this was fabulous! Wish I could give it more stars!
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4 users found this review helpful

Sourdough Starter I

Reviewed: Mar. 10, 2008
It took about six weeks for this starter to really develop the strong sour/tangy flavor I was looking for, but it was well worth the wait. I use it to make whole wheat sourdough bread, and the flavor is out of this world. Thanks, Becky!!
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7 users found this review helpful

Lori's Spicy Chipotle Lasagna

Reviewed: Mar. 27, 2008
When they posted the recipe, they changed it to say to use the chipotle peppers in adobo sauce (I think in some places that is all that is available) but I don't actually use those (I don't like adobo sauce!) I use the plain dried/smoked peppers Careful not to use too many, a couple should do it, as they reconstitute in the sauce, and one small pepper can add a good bit of spice. I hope you all like it; it is a real hit with my family.
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93 users found this review helpful

Craig's Cocktail Sauce

Reviewed: Oct. 3, 2008
Wow! This was so great. I made it to go with boiled shrimp, and my guests stood around eating in plain on crackers! Only change I made was to add two chipotle peppers (soaked in water to soften, stem/seeds removed and finely chopped.) This recipe rocks!! Thanks, Craig!!
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10 users found this review helpful

Strawberries with Balsamic Vinegar

Reviewed: Jun. 22, 2009
I was completely skeptical about this recipe, but we wanted to try something different than the same-old-same-old you always make with strawberries. HOLY COW, was this a hit! The family devoured this over icecream, and even licked the bowl clean! I am going to try it as a topping on my next cheesecake. AWESOME!!!!!!!
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6 users found this review helpful

San Francisco Sourdough Bread

Reviewed: Oct. 6, 2009
I think I have made nearly every sourdough bread on this website. THIS one is the winner, hands down. I have made it over and over, and it always yields a perfect loaf of bread, crisp on the outside but light and fluffy inside. If you have been searching for the perfect sourdough recipe, your search ends here!
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21 users found this review helpful

Pumpkin Roll II

Reviewed: Oct. 29, 2009
FABULOUS! I had never tried a rolled cake of any type, but this was super easy. Couldn't believe how fast it was to prepare. I made them as halloween gifts for the neighbors. Thanks for sharing a wonderful recipe!!
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2 users found this review helpful

Pumpkin Pancakes

Reviewed: Oct. 29, 2009
I am not big on pancakes or pumpkin either one, but I was feeling festive with Halloween a week away so decided to try this recipe. These were amazing!! Super fluffy pancakes....not too sweet, but lots of great flavor. Thank you so much for sharing this recipe. I will be making them again and again!!
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2 users found this review helpful

English Muffins

Reviewed: Nov. 24, 2009
I could not believe how easy these were to make. The flavor is wonderful and the texture is so much better than store-bought. The griddle on my stove was browning them too fast, so the second time I made them, I used a large electric skillet on low....worked perfectly! Muffins cooked slowly, all the way through, without getting overdone on the outside. I LOVE this recipe! Thanks very much, LindaPinda!
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5 users found this review helpful

Special Occasion Stuffed Crown Pork Roast

Reviewed: Dec. 23, 2009
I did not make the stuffing for this roast, however I followed the cooking method (rib ends down to start with.....I was VERY skeptically) when I cooked my first crown roast. It was BEYOND amazing. I cannot believe I was too intimidated to try one of these for so long....and yes, it can be pricey for a single piece of meat, but per person, it is quite reasonable. I followed other reviewers who said I should only allow the internal temp to reach 155-160 before removing, and it was perfectly cooked. I also made a light sauce to go with. I sauted shitaki mushrooms, then used the liquid that cooked out of the mushrooms to add to a tbsp of butter & flour to make a light roux. After a could minutes, I added a cup of chicken stock, 2 tbsp balsalmic vinegar & about 1/4 cup of drippings from the roast & salt/pepper to taste. It was wonderful!!! It was one of the best pieces of meat I ever tasted.....and I MADE IT! Thank you so much for teaching me how to do it!!
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24 users found this review helpful

Blackberry Cobbler

Reviewed: May 10, 2010
Loved this recipe. I was skeptical about the amound of liquid (sugar-water & melted butter) but it came out great. Took a little longer to set (1 hr) but was delicious! I made a couple minor tweaks: I used baking mix instead of flour, and I mixed berries with about 1/3 cup of Danon lite & fit vanilla yogurt before spreading over dough. Last, I sprinkled top with some left over crumb-topping I had from another recipe. FABULOUS! I will definitely make this one again!
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2 users found this review helpful

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