LORIBURTON Recipe Reviews (Pg. 2) - Allrecipes.com (1140361)

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LORIBURTON

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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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Spicy Potato Soup II

Reviewed: Oct. 30, 2012
Braving hurricane Sandy put us in the mood for soup, and we like spicy! Very easy to prepare with so few ingredients. We added cabbage and swapped the hot sauce with two habanero peppers and it was perfect. Flavored liked stuffed cabbage, but thicker red sauce due to the potatoes. I may add a touch of nutmeg next time.
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Apple Glazed Pork Tenderloin

Reviewed: Sep. 17, 2012
Delicious, moist and tender. Everyone loved the sauce as well. I did have to cook my tenderloin twice as long as the recipe called for and bumping the temperature to broil for the last 10 minutes to get the pink out of the middle but I believe it was because I had a short fat tenderloin, rather than a long skinny one.
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Killer Cheesecake

Reviewed: Sep. 17, 2012
I made this for my son's birthday and it was devoured. I also added strawberry topping as found at http://allrecipes.com/recipe/supreme-strawberry-topping/detail.aspx The firm texture and flavor was loved by all. Thank you.
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Man-Lovin' Potatoes

Reviewed: Sep. 17, 2012
Most excellent. Everyone loved them and said they were better than twice baked potatoes. I used cheddar cheese and small multi variety potatoes (black, red, white and yellow) and cut them in half. Used baking grease to season my pan. The "dressing" didn't look like there was enough to mix through the potatoes, so I just put dollops across the entire mixture to sink in while it baked.
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Ham and Cheese Breakfast Quiche

Reviewed: Sep. 12, 2012
This was fabulous. Didn't change a thing. I chopped up smoked ham steaks and sharp cheddar cheese. It was a meal in itself and could easily be served for dinner.
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Grilled Lemon Yogurt Chicken

Reviewed: Jun. 29, 2012
I bought the Herbes de Provence and harissa on line and prepared myself for something really different and wonderful tasting. The chicken was bland with very little flavor or pizzaz, the sauce was just disgusting ... maybe I don't like greek yogurt. I'm glad to have harissa in my spice collection though, it has a nice flavor.
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Cabbage on the Grill

Reviewed: Jun. 5, 2012
I was doubtful this would come out right, but the bacon was crispy and the cabbage texture was perfect. We couldn't stop eating it. Heading to the store for more bacon so we can make more.
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Frozen Cranberry Salad

Reviewed: Jun. 5, 2012
I used pecans instead of walnuts. Made this for family cookout and everyone loved it. Excellent recipe. Thank you.
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Grilled Eggplant, Tomato and Goat Cheese

Reviewed: Jun. 1, 2012
This is wonderful. My connoisseur BF was even impressed. Can't wait for my garden beefsteak tomatoes to ripen.
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Savory Herb Rice

Reviewed: Jan. 25, 2012
This is a regular side dish in my home now. I've added it to the refigerator for quick reference. Whenever my son visits he wants this rice. Very nice, interesting combination of flavors. For those who don't want the flavored boxed rice variety.
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Chicken Mushroom Stew

Reviewed: Dec. 7, 2011
This was okay. As stated in the description it does have a light, fresh taste. Not overly flavorful and I was looking for more of bang.
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Low Carb Cauliflower Leek Soup

Reviewed: Oct. 28, 2011
I thought this was excellent. I made it exactly as written..except I overlooked that garlic was on the list. It looked very bland and I was thinking rapidly about what I was going to have to do to give it flavor. I added salt and pepper and wow, yummy stuff! I'm not sure why some found theirs watery unless they used small leeks or a small cauliflower. The consistency was just right. I used only 1/3 cup heavy cream (it's all I had on hand) and it was just enough creaminess. I'd almost be afraid to use more. Looking forward to the flavors tmw as others have said it only gets better. It even had a buttery flavor from the saute step. I may sprinkle some of the suggestions made by others in a couple servings to try that sound like they might add even more character: curry, wine, bacon. I'll be making this a lot. Thank you for a wonderful easy and tasty low carb recipe.
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Kielbasa Stew

Reviewed: Oct. 13, 2011
This was, for me, a basic stone soup recipe. I had to add so many other things (beans, carrots, tomatoes, tomato paste, hot sauce, thyme, garlic) to give it flavor and turn it into a wonderful flavorful stew.
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Balsamic Chicken

Reviewed: Jul. 25, 2011
This was most excellent with a delightful tangy flavor thanks to the Balsamic vinegar. I wouldn't change a thing and it is certainly a nice change from the regular oriental type marinades I've been using.
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Displaying results 21-40 (of 76) reviews
 
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