Lorrie Recipe Reviews (Pg. 1) - Allrecipes.com (10973337)

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Maple and Ginger Baked Beans

Reviewed: Jan. 10, 2015
I needed a baked bean recipe that did not call for ketchup or "pork and beans" due to an allergy. This was perfect! (although the picture that shows this recipe being white did not look appealing to me and I nearly didn't try it. How is that white when there is molasses in this recipe?) I didn't have time to soak beans over night (for dinner tonight), so I used the canned beans I had. Roma, Navy, white Kindey beans and a Mixed variety used for salads. Rinsed them, tossed them in with the listed ingredients and a big smoked pork hock and they were fabulous! Mine also had lots of extra liquid at the end, but a quick fix to that is using your stick blender to puree some of the beans up which will turn the liquid into a nice texture. (DO NOT DO THE ENTIRE POT! JUST MAYBE 1/2 CUP TO 1 CUP!). Thank you for this great option. :)
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Unbelievable Fish Batter

Reviewed: Dec. 13, 2014
this was certainly a 5* in our house. I did alter the baking soda amount as suggested to 2 tbsp baking powder and wrote to All Recipes asking them to make the change on the recipe before others ruin their dinner using the 1/4 cup! I did add 1 tsp of onion powder though which I feel is needed for flavour. Otherwise this would be a pretty bland batter. I also had to thin with a little more water. I only had 2 Haddock Fillets so cut the recipe in half (1 tbsp baking powder) and I had enough for both pieces plus 4 large mushrooms. Thank you so much for sharing this great recipe!
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Slow Cooker Lentil and Ham Soup

Reviewed: Jan. 9, 2014
I used the entire ham bone and simmered everything on the stove. I'm not sure the broth would have had an intense enough flavour for me with just the ham pieces, but that is a personal preference, and I also used diced tomatoes. That doesn't change the flavour, it just adds a different texture. Another personal preference is that I prefer my soups to have a little body. I don't like a liquid broth. So I added 1/2 cup of instant potato flakes at the end and simmered for another 30 minutes to give it that little "extra" stick to your ribs texture. :) Thank you for sharing.
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Banana Cake II

Reviewed: Oct. 22, 2013
The only reason I'm rating this cake a 4 is I didn't find the banana flavour very intense. I used just over 1 cup (3 bananas) but I think I will add a 4th banana next time. The texture of the cake was exactly what I was looking for though. A fluffy cake! not a dense solid banana bread that most of the cakes I have tried on here have turned out to be. For some extra flavour I also took 1 cup of batter and added 5 tbsp cinnamon to it. I then spread that on top of the cake in the pan and used a knife to swirl it through. Not necessary by any means, but just something we like the taste of. Yes ladies and gentleman, this really is a Banana CAKE! Thank you so much for sharing the recipe.
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The Best Caramel Apples

Reviewed: Oct. 17, 2013
not sure what happened, but mine burnt to the pot before it even reached 215 degrees! Had it on 4 on the stove, so slightly less than medium heat. I realized it was burning at the bottom right away so I didn't stir it further, and poured it in it's soft state into a pie plate and sprinkled with chopped nuts and grated chocolate so I can use it as an apple dip instead. A little disappointing since all the apples are ready and have the Popsicle sticks in them. :( Guess I will make candy apples for the kids with those.
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Aunt Bill's Brown Candy

Reviewed: Feb. 8, 2013
I followed the instructions... but I find the part about when to stop stirring a little vague. After staring at the inside of this pot for 10 minutes, and then 15 minutes, it looks the same. I thought the gloss had gone, but since it is not hardening in the pan, nor in the fridge, I have to assume the gloss was not gone after all. I am going to try to re-heat it tomorrow and see if I can fix it by continuing to stir some more.... What would be really helpful is if someone who makes a successful batch could take the temp of the candy just before they pour it maybe? I find the taste of this to be almost identical to the "hot caramel" sauce you get at McDonalds. In fact, if this does not harden, I'm going to put it in chunks in the freezer and just microwave to a pour-able temperature and put on icecream. But if someone has an idea on how to tell "when the gloss is gone", I would love to hear from you! ridingranch@hotmail.com I stopped when it was difficult to stir because it had thickened up and it didn't look glossy anymore.
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To Die For Fettuccine Alfredo

Reviewed: Dec. 14, 2012
Even though I crushed and then turned my garlic into a paste by pressing it into the cutting board with the flat of my knife and added a little basil, I'm afraid I found this sauce a little too runny and bland as printed. I hate using cornstarch in anything so I used 1/4 cup of cream cheese and stirred it into the cream mixture. this gave it a little creamier taste as well as the consistency I was looking for. thanks for posting!
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Cranberry Muffins

Reviewed: Oct. 18, 2012
I needed these for company was coming in less than an hour and had a bag of cranberries left over from thanksgiving. I did have to make a few changes though since partly into mixing, I realized I didn't have everything! I mixed all my "wet" ingredients first along with oil (no shortening...) and then dumped the dry ingredients on top. (I do this with every single muffin recipe and it works perfectly every time, no need for 2 bowls ever). When I then noticed I was out of nutmeg to :( I found some all spice and threw that in. No orange zest to be had so just skipped that. I also added 4 tbsp sour cream just to be sure they would be super moist and then FOLDED THE BATTER WITH A FORK, GENTLY, TURNING THE BOWL, AS I CONTINUED TO BRING THE BATTER INTO THE CENTRE until it was just mixed. After spooning into the muffin pan, I sprinkled with a crumble topping of brown sugar, oats, flour and butter. PERFECT MUFFINS EVERY TIME... BE GENTLE. (also, no need to cut the cranberries up. They are wonderful whole as well. This is where people mess up their muffins. By beating the batter too hard with a fork (or worse, a mixer), you are removing the air from your muffin which is what makes them so moist, and rise perfectly when cooking. Keep it simple. Thanks for a great recipe!
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Easy Batter Fruit Cobbler

Reviewed: Oct. 9, 2012
super easy and a really quick dessert. I used fresh raspberries and sprinkled cinnamon and brown sugar on top for a little extra flavour (rather than the plain white sugar), since I didn't have icecream or whipped cream on hand. A really tasty treat that serves up warm after a cold day outside. Thanks for sharing!
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Cranberry Pecan Muffins

Reviewed: Jul. 6, 2012
A great muffin! However, I like my tins full to the very top and a little more before going into the oven so this recipe makes 12 for me. I did make a few changes due to not having sour cream on hand... but nothing that would alter the flavour drastically. I used greek yoghurt and some cream instead of sour cream and 1/2 white sugar and 1/2 brown sugar. For the topping I used the course raw brown sugar and cinnamon. don't be afraid to become a little creative and switch up the fruits with blueberries or even some fresh peach chunks. Thanks for sharing!
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Aunt Norma's Rhubarb Muffins

Reviewed: May 28, 2012
do not change a thing to this recipe unless you are like me and love cinnamon. 1 tsp (or 1 tbsp if you are like me) of cinnamon is a wonderful compliment to this already great muffin. Muffins are my specialty and people would buy them in the dozens in my cafe. I can tell you 2 bowls are NOT necessary. Add all your dry ingredients into a large bowl to start. Stir to ensure baking powder and soda are completely mixed into the flour. Then drop in wet ingredients on top. Stir JUST UNTIL MOIST! Using a fork, continue to fold in dry ingredients into the wet in the centre of the bowl. When you don't see any more dry ingredients STOP! Batter will be thick. If your muffins are always tough, you are stiring them too long and with too much "stir". Be gentle. Don't stir the air out of them. (if you don't have butter milk, just add 1 tbsp of white vinegar or lemon juice into your milk and let sit while you add all the other ingredients). thank you so much for sharing!
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Amazingly Easy Irish Soda Bread

Reviewed: Jan. 23, 2012
Although I can make tea biscuits that are perfect, this similar recipe did not turn out for me. :( The middle did not cook properly and became dense and "gluey". The outside was almost over cooked and too dark. It all crumbled when I tried to cut it. A little disappointed as I used this recipe for dinner when I had company coming. I'm glad it worked for others, but it just didn't come out like I had hoped.
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Chocolate Cornstarch Pudding

Reviewed: Dec. 28, 2011
This was really good! The second time I wanted it to be a little more rich and creamy so I used 17% cream (buy cutting 35% whipping cream with 1/2 water) and used 5 tbsp of cocoa instead plus 4 squares of Lindt 70% chocolate. Oh my! I continued to whisk it every 10 minutes or so while it was on the counter to keep it from forming the "skin". Once cooled, it stayed super creamy without having to worry about the top going hard. mmm Thanks!
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Sunday Afternoon Slow-Cooked Spare Ribs

Reviewed: Sep. 22, 2011
I read the recipe wrong... and thought the SLOW-Cook said SLOW-COOKER so I used the slow cooker. Worked perfectly! I never boil my ribs first as the flavour comes out into the water (thats why you boil vegetables and meat in water to make soup!). I just browned these quickly and threw into the slow-cooker. I made up the sauce as listed PLUS some garlic and poured it in. Turned it on HIGH for 6 hours, but they were perfect after only 4. I am only rating this a 4 because we thought the sauce was a little bland. When I make it again, I will use more brown sugar. My kids thought it was a little plain as well, so I zipped up some honey garlic sauce, coated the ribs and placed in the oven to get all sticky. The base flavour from the original recipe made these just wonderful! (which is what I am rating). The addition of honey garlic sauce to that already base flavour made it a 5 star in our house! Thanks for this recipe! Go ahead and let this cook in your slow cooker all day for a perfect dinner when you get home!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Sep. 15, 2011
These were great! To make mixing a little easier though, you can mix the first wet ingredients with the mixer and after adding the dry ingredients, use the mixer again! Just stir in the raisins. In our house, and oatmeal cookie has to have coconut though, so I used some coconut flavouring and 3/4 cup shredded coconut as well. I also like my cookies to look uniform in size, so I roll into 2" or 3" balls and then flatten with a fork. Thanks for sharing!
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Oatmeal Peanut Butter Cookies

Reviewed: Apr. 8, 2011
I didn't have butter and just used 1 cup of shortening and an extra dab of peanut butter! They turned out extremely light and airy with a great crispy texture! Wonderful recipe. (I used a small icecream scoop to make the same sized balls and then flattened slightly with a fork).
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Lunch Box Hot Hot Dogs

Reviewed: Mar. 13, 2011
Hi! This is my submission. The idea is just a way to have the wiener cook during the morning to be ready for lunch. The bun should be wrapped separately and not placed in or near the water. So the bun is wrapped and goes into your child's lunch. The wiener goes into the thermos. At lunch, they unwrap their bun, remove the wiener and put it into the bun. I hope that is helpful.
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Waffles I

Reviewed: Mar. 2, 2011
great recipe but if you have the time, separate your eggs, mix the yolks in as instructed and beat with the rest of the ingredients. whip the whites in a seperate bowl to a soft peak. Fold gently into the mixture at the very end. They will be a lot fluffier. I made this several times and everyone loved them, but today I decided to add a grated apple, cinnamon and raisins as well as 1/4 cup raw bran. The kids only noticed the apples and raisins. Thank you for this wonderful recipe!
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Banana Pound Cake With Caramel Glaze

Reviewed: Feb. 4, 2011
was very good, but just a regular cake texture. Someone mentioned it growing over the sides of the bundt pan, and since detest cleaning my oven, I made a bundt pan AND 3 muffins! This was the perfect amount in the 12 cup pan. Rose right up to the top without spilling over. TIP WITH THE SAUCE!!! Boil for 4 minutes. If using the bundt pan, cool and flip the cake onto a plate. Pour 1/4 of the hot sauce on the cake and let the liquid seep in. Let the remaining sauce cool for 15 or 20 minutes until it thickens and then pour the remaining over the cake so it stays where you put it. :)
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