LORIBURTON Recipe Reviews (Pg. 1) - Allrecipes.com (1140361)

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LORIBURTON

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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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Eggs Benedict Casserole

Reviewed: Oct. 7, 2013
I thought I used a good Hollandaise sauce (McCormick), but it was seriously lacking. Just another egg casserole dish; far removed from what would be considered Eggs Benedict as the eggs are not poached.
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Apple Bundt Cake

Reviewed: Oct. 7, 2013
I put in 1/2 cup apple sauce and 1/2 cup oil as suggested by others. Turned out perfect. Can't say it needed the apple sauce though. This is my boyfriend's favorite now. Slight cripsyness on the outside and very moist on the inside.
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Pasta With Peanut Sauce

Reviewed: Sep. 10, 2013
This seemed like a good idea, but the flavor was overwhelming in peanut butter. Added a lot more broth to try to get a sauce consistency, but the oily peanut butter and broth don't mix well and it was just too thick when mixed with the veggies and meat. In the end, the flavor was chicken and peanut butter over noodles. Edible. Our dogs thoroughly enjoyed the leftovers, as we knew we would not be eating them. If you're looking for something similar to Kung Pao, this isn't it.
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Slow Cooker Taco Soup

Reviewed: Sep. 5, 2013
Super easy to make. It was a bit bland at first, desperately lacking in flavor. I suspect this is because only one small envelope of taco seasoning mix was required. Taco seasoning mix envelopes are designed to flavor only 1 pound of ground beef. By adding 2 cups of water and all the other vegetables (with their juices!!) it was pretty tasteless. I added about 4-5 tablespoons of chili powder to give it some flavor. Once everything blended together it had a very nice flavor. Chili soup. It was twice as good the next day and everyone loved it. I did not serve sour cream or chips with it, but am certain this would have made it over the top delicious.
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Apple Cake VII

Reviewed: Jul. 14, 2013
Fantastic as was. Was worried about the amount of apples. I used large apples, reduced to 6 but 7 would've been okay. Bowl full of apples...which I used the food processor on, because grating was taking forever. For those who thought too sweet, wonder what apples they chose. I picked 4 granny smith and 2 galas. No reason to add lemon for fear of apples turning brown...the cake is brown....Kept everything as is and my country boyfriend who was longing for an apple cake he remembered from long ago sliced into and devoured before dinner. He thought glaze would be even better but settled for the powdered sugar which I added after. Cooking time was perfect and the cake popped out with no issues.
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The Best Spinach Salad Ever

Reviewed: Jul. 14, 2013
Loved this. Reminded me or broccoli salad, which we usually make with raisins and red onions, the nuts and spinach with broccoli made a nice change to the dressing salad.
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Old Fashioned Pineapple Upside-Down Cake

Reviewed: Jun. 15, 2013
Followed the recipe exactly and it turned out beautiful and moist. It was more of an angel food type cake and not the traditional cake consistency my boyfriend likes. He gobbled it up anyway but would prefer I try a different recipe with a real cake consistency.
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Ricotta Stuffed Zucchini

Reviewed: Jun. 13, 2013
Finally a different way to prepare zucchini. Absolutely delicious. I also added garlic powder before the cheese, but other than than made it exactly as written. The ricotta really soaks into the zucchini and for those vegetable haters, if blindfolded, they'll never even know they're eating zucchini and will keep asking for more.
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Simple Golabki

Reviewed: Feb. 26, 2013
I love simple recipes, they get me started making something which otherwise I might find too complicated. I made changes to this and have saved it as my favorite unstuffed (low carb friendly) cabbage recipe. I sauted onion and garlic and used 2lb hot italian sausage/hamburger mix and browned it before adding to the pot. I added a cup of tomato sauce, 1 1/2 teaspoons of splenda, and 1/2 teaspoon of nutmeg. When the concoction was close to done, I turned up the heat and removed the lid on the pot to reduce the moisture but not overboil the leaves. I'll make it this way forever. Thank you for giving me a great start.
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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Feb. 26, 2013
Absolutely fs\abulous. I've made this twice and it's so simple, flavorful and enjoyed by all. I never have shallots in the house so I substitute with red onions and garlic. The receipe doesn't indicate what size tenderloins to use. I use one tenderloin about 1.5 to 2 pounds and put in a covered baking dish for optimum moistness of the pork. To use more meat than this you should double, no TRIPLE the gravy, because it is delicious.
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Baked Ziti III

Reviewed: Dec. 27, 2012
This is my go to recipe every year, as I am begged to make ziti every year for our Potluck Christmas party at work. Making it in a crockpot assures you won't have too much to fit in the pan, but you also won't get the perfect baked texture and you'll need to adjust your sauce to your desired dryness level. I tried this last year, and while enjoyed by all, I felt just the sour cream made it too twangy and I had tons left over. This year I made my sauce separate and let it stew awhile adding in spices/flavoring to my liking rather than just opening two generic cans of sauce. The sour cream is a nice touch but I used only just enough to "butter" my noodles with after boiling. I also felt ziti desparately needs ricotta so I replaced the sour cream in the middle with ricotta. A mixture of beef and italian sausage gives a more authentic flavor of ziti as well. There were 11 people total at our Christmas party this year and I barely had a serving to take home with me. Nevertheless, as written, the recipe is still very good and will get rave reviews.
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Pork Medallions with Balsamic Vinegar and Capers

Reviewed: Dec. 10, 2012
This was okay. Had no problems with the pork turning out mushy, the consistency worked well and the meat was moist. The sauce didn't blend well/the meat didn't absorb it well. It was just okay in flavor. Will use my pork tenderloins for better recipes.
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Mexican Style Dip

Reviewed: Nov. 13, 2012
I enjoyed this, good taco like flavor, even days later as a leftover without chips. I did not have salsa when I made it so I added a can of chopped chili ready tomatoes. It came out a bit soupy and very beefy (blaming this on not draining tomatoes first and using too much ground beef), but days later it was thick. Tough to get through the grated cheese with a chip, would suggest a more processed cheese. I'm curious like another user whether mixing salsa and refried beans and if you don't like processed cheese (blech!) it might be better for dipping to sprinkling fresh cheese on after baking. I'll be playing with this recipe a bit longer.
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