Lori McKirahan Burton Recipe Reviews (Pg. 1) - Allrecipes.com (1140361)

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Lori McKirahan Burton

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Tomato Spinach and Basil Soup

Reviewed: Jan. 23, 2015
I made this as written, and it was as others have said, (thick!!) orange spaghetti sauce. I didn't have problems with the milk curdling, but as it is, it is a base soup. Added some additional pureed tomatoes to bring back the redness and 2 cups of chicken broth to help thin it out a bit and give it more of a soup rather than spaghetti sauce consistency and flavor. Very enjoyable with these changes.
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Tomato Spinach and Basil Soup

Reviewed: Jan. 23, 2015
I made this as written, and it was as others have said, (thick!!) orange spaghetti sauce. I didn't have problems with the milk curdling, but as it is, it is a base soup. Added some additional pureed tomatoes to bring back the redness and 2 cups of chicken broth to help thin it out a bit and give it more of a soup rather than spaghetti sauce consistency and flavor. Very enjoyable with these changes.
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Poblano Chicken Enchilada Casserole

Reviewed: Dec. 20, 2014
We love this recipe and didn't change a thing. Confused by other reviews that added additional spices, and complained about lack of salt (um, easy enough to add if you're a saltaholic). The best part about this recipe is all the fresh ingredients. For those thinking it's lacking in flavor, make sure you use fresh juicy limes. It's the lime flavor that makes this recipe over the top. Additional spices would kill the fresh lime taste.
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Pumpkin Soup

Reviewed: Dec. 13, 2014
Ug, what a disappointment, no amount of additions could save this and we dumped it all down the drain. Agree with others that maybe sauteeing the onion and garlic first might be the key. Used red onions and it was bitterly overwhelming of onion.
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Sausage Pasta

Reviewed: Oct. 30, 2014
We really enjoyed this recipe. It was light and healthy tasting despite the pasta, canned tomatoes and frozen spinach. We used rigatoni noodles. I squeezed every drop of juice I could out of the spinach and did not drain the tomatoes. Only had sweet sausage, but put a generous helping of red pepper flakes on it to put the kick back in. As other users have noted, it is quite soupy at first, but wait! Don't serve it immediately. Give the flavors a chance to blend and the pasta a chance to absorb the liquid. My 2nd helping 40 minutes later was bursting with restaurant quality flavor and all the flavors came together. I suspect the leftovers will be quite dry tomorrow and any remaining moisture the noodles will have drunk (drank?). Hoping a splash of chicken broth will bring it back to life.
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Sweet and Tangy Broccoli Salad

Reviewed: Oct. 15, 2014
With so many similar recipes, this is the one. Simplest is best without the extra nuts, fruit, etc., that other recipes use. This is just the way my aunt makes it, and it is devoured quickly. (I did use apple cider vinegar rather than white, but I'm not sure it really makes a difference).
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Cabbage Soup II

Reviewed: Oct. 15, 2014
YUM! I'm in heaven. What a perfect rainy day comfort soup. We made this exactlly as written, except we didn't add barley. I think what makes or breaks this could be the type of ham you use. We use country smoked ham with the fat which really brings the flavor out. Processed lean ham will not give this soup the flavor it deserves.
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Lasagna Alfredo Roll Ups

Reviewed: Aug. 19, 2014
Didn't change a thing and everyone loved it. I imagine the alfredo sauce you use might make a difference. I split mine into two dishes. One with alfredo mushroom and one with alfredo light. It was enjoyed regardless.
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Bruschetta Chicken Bake

Reviewed: Aug. 19, 2014
Made as is, it was okay. If you didn't know it was stove top stuffing, the flavor was a bit disguised, but as the cook who put the ingredient in there, it was hard to miss the distinct taste of it. Mine also came out too dry as the stuffing soaked up all the juices and we couldn't taste the cheese at all. This is a great idea though and with some tweaking we will try it again, skipping this Hamburger helper variety and use maybe fresh bread cubes, real bruschetta and parmesan cheese
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Outstanding Chicken Dinner

Reviewed: Aug. 13, 2014
This was delightfully different and the sauce is delicious. Even my husband ,who is in a competion with comparison cooking with me, gobbled this up. I had a lot of sauce left over and mixed it up with some green beans and froze it for what we know will be a fnice uture green bean casserole side dish. For those worried that the sauce is too thick...don't worry!! It is a bit pasty, but once it bakes it becomes a very nice gravy. If you add more liquid or use a lot less flour, it will be a pool of liquidy gravy on your plate, running into your side dishes. A can of mushroom soup is thick too, and we've all probably used it and found it to liquify upon baking. Thanks for the recipe. It's been added to our menu cycle and I would definitely serve it to guests.
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Mexican Quesadilla Casserole

Reviewed: Aug. 10, 2014
I've made this twice now within two weeks and find it a nice improvement over a hamburger helper type meal. Very easy and tasty and enjoyed by all. It's more of a mexican lasagna than quesadialla. We serve it with a salad on the side and it's a wonderful combination.
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Zucchini Patties

Reviewed: Jul. 14, 2014
I, too, thought the recipe was quite runny and began to add flour and more cheese. DH told me to stop and indicated it was probably supposed to be a pancake type batter and to fry it up as is. I did as instructed and they turned out wonderful and moist, very similar to a potato pancake or hash brown and we both thought they'd be quite nice for breakfast. I used sharp cheddar instead of mozzarella and did not find them bland at all. A very nice blend of cheese, onion and squashy goodness. Any other spices would make it something's it's not.
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Rachel's Cranberry Chicken Salad

Reviewed: Jul. 14, 2014
DH was asking if I could make a cranberry chicken salad so I thought I'd give this a go. We like "real" chicken so I boiled fresh chicken and found the salad to be quite dry. Other reviews used canned chicken which is probably why they did not run into a dryness issue. I began adding more mayo and lime juice but was then afraid the mayonnaise would drown out the lovely fruit so I added a splash of whipping cream and it was perfect, just what DH wanted.
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Cream Cheese and Prosciutto Stuffed Chicken

Reviewed: Apr. 18, 2014
I happened to have prosciutta and the other ingredients are regular staples so I was really hoping this would be great. The cooking time will vary based on the size of breast you use. Mine were huge and difficult to pound down to 1/4 inch so this may have been some of the problem. I poured the gravy over top and covered and let it simmer for about 45 minutes and it was still a tad pink, but beautiful in appearance and very moist. The gravy was wonderful. The chicken and filling however was pretty bland and were it not for the gravy, there would have been no flavor at all. We sent the leftovers home with our starving student son. Won't be making this again.
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Sunday Brunswick Stew

Reviewed: Nov. 18, 2013
I'm not even sure how to review this, because it wasn't bad, but it wasn't Brunswick stew. I guess it could be most likened to Pork BBQ soup tasting like BBQ pork smothered in BBQ sauce and baked beans. The butternut squash softened up like a substitute potato to add some thickness. The flavor the other ingredients could have provided were completely drowned out by the baked beans and BBQ sauce. It's just not a flavor you're expecting in soup. This recipe makes a LOT. My large crockpot was overflowing. I'll be freezing a bunch for an emergency meal, but we won't be making this again.
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Chef John's Stuffed Peppers

Reviewed: Nov. 14, 2013
I don't think I ever knew real stuffed pepper love until I met these. Wow. Other than using red bell peppers I didn't change a thing. Confusion over when to add the cheese, in the mixture or as a topping, or 1/2 and 1/2. I added it to the mixture and it was very noticeable and worked out well there. It would've been difficult to sprinkle on top as there was a LOT of stuffing, so much I piled it as high as I could on each pepper. Not cooking the meat first seemed stranged to me, but I think this method adds to the flavor and everything cooked to perfect doneness in the time frame given. Spoon the sauce from the pan on afterwards for flavor and to make it look even tastier. If you think is good the first night, it's double WOW reheated the next day.
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Cheddar Bay Biscuits

Reviewed: Nov. 6, 2013
These are wonderful. Just when I thought I'd never learn how to make a nice biscuit. These were very fluffy and moist and my BF can't get enough of them. I do think the cheese measurement is way off. I think the author meant cups, not ounces. 4 cups of Bisquick and 3 measily ounces of cheese would never result in the pictures shown or any flavor of cheese. The topping at the end is a must. I add a 1/2 teaspoon of Old Bay to mine.
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Cheddar Bay Biscuits

Reviewed: Nov. 6, 2013
These are wonderful. Just when I thought I'd never learn how to make a nice biscuit. These were very fluffy and moist and my BF can't get enough of them. I do think the cheese measurement is off. I think the author meant cups, not ounces. 4 cups of Bisquick and 3 measily ounces of cheese would never result in the pictures shown or any flavor of cheese. The topping at the end is a must. I add a 1/2 teaspoon of Old Bay to mine.
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Apple Bacon Tomato Soup

Reviewed: Oct. 17, 2013
Made as written it is a very flavorful hearty stew. The flavor of apple does indeed come out much more the following day, while the first day the tomatoes take over which is still very tasty. It does not make a lot of soup. There's very little liquid to support it serving 8. My big stock pot was barely 1/4 full and we were able to get two and a half bowls total which is not nearly enough. If you like lots of soup so you can eat some now and freeze some for later, consider quadrupling this one.
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Lemon Square Bars

Reviewed: Oct. 7, 2013
BF loved these. Shortbread with tangy lemon on top. I addede lemon to the cookie (shortbread part) before baking.
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