loria Recipe Reviews (Pg. 1) - Allrecipes.com (12012991)

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Dylan's Potato, Carrot, and Cheddar Soup

Reviewed: Oct. 23, 2013
I like anything that I can make in 1 pot (and I have an immersion mixer, so I didn't have to transfer half to the blender). I didn't have enough broth, so I had to use some water & I didn't have a lot of cheese so I don't know how much I used. Other than that, I left the recipe simple. It was easy to make, it was easy to eat, and it was much better than the last carrot soup recipe I tried. I should have cooked it a little bit longer because I like my carrots a little softer.
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Lemon Cheesecake

Reviewed: Jan. 31, 2013
I made this as a gluten & diabetic friendly dessert for a party. It was good, but the flavor was really subtle (I tried orange/ginger flavored yogurt, next I'll try grapefruit for more zing). My family has asked me to bring it to the next party, so I'd say it was a hit. I revised the recipe a little bit: 3 (6 oz) containers of siggi’s icelandic yogurt 3 (2 oz) packages of light cream cheese couple packs of truvia 1/2 cup egg substitute
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Easy Swedish Pancakes

Reviewed: Mar. 8, 2012
I liked them! This was my first time making Swedish pancakes, but the recipe looked easy enough that I decided to give it a try. I don’t have an electric skillet, so I used a small non-stick frying pan & just turned them whole with the spatula. I followed the recipe with the substitutions of gluten-free flour and non-fat milk. Ate some with orange marmalade, ate some with maple syrup, and wished I had some cheese so I could try some like blintzes. I think these would go with anything. In fact, we pared them with spiced honey wine tonight :)
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Low-Fat Pumpkin Pie

Reviewed: Sep. 11, 2011
So easy & so good. I've made it twice now & it seems like there's no way to mess it up. I made it a tiny bit different today because of the ingredients I had in the house. I used 1 can of low-fat unsweetened condensed milk, 3/4 cup eggbeaters, 1/2 tsp salt, 1 tsp garam masala, 1/2 tsp ginger, 1 can pumpkin, and 2 packets of truvia... I put all the ingredients in the blender to combine, and then poured into a glass pie dish. I didn't even bother with a pie crust, so now it's low-carb too.
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Jeanie's Falafel

Reviewed: Jul. 22, 2011
I’ve never made falafel before, but this recipe looked easy enough for my limited skills. I left out the onions because I just don’t like them and the breadcrumbs because I didn’t have any. I added a spoonful of greek yogurt to help the balls hold together. I also baked them instead of frying (preheated oven to 400, cooked for 10 mins, rolled em over for 10 more mins, and then broiled for 2 minutes to get them crispy on top). Served in a whole wheat tortilla with a little sauce that I made from ½ cup greek yogurt and ½ teaspoon of dill. This was tasty and easy. My boyfriend asked me to make them again.
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Greek Lentil Soup (Fakes)

Reviewed: Mar. 28, 2011
I had never heard of Fakes, but decided to try this recipe because I had some lentils and a bag of shredded carrots. I didn't actually follow the directions; I just threw all the ingredients in my slow cooker, minus the onions because I don't like them (30 minutes = 2 hours on high, or 4 hours on low). The thing I was confused about... didn't say how much vinegar or when to add it. I guessed & went with one tablespoon of balsamic in the pot before serving it. As soup, I didn’t really think much of it (though as I said, I didn’t follow the directions, so perhaps that makes a difference). I would rate it a 5 for how easy it was, a 3 for how it tasted, so I’m going with 4. Plus, I can’t fault the recipe if I didn’t follow it. But the next day, I used it to make stuffed bell peppers. I made some white rice, stuffed yellow bell peppers with the rice & the Fakes, and baked them in the oven at 350 for 25 minutes. They were really good. They were even better for lunch the day after that, when the broth had more time to soak into the rice.
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Tomato Barley Soup

Reviewed: Feb. 19, 2011
I’ve made this recipe twice now. I like to make it in the crockpot (30 minutes = 2 hours on high, or 4 hours on low). The first time I added some leftover veggies such as bean sprouts, water chestnuts, and chili peppers. It was okay. The next time I basically followed the instructions (shredded carrots, vegetable broth instead of chicken, a little salt, and minus the onions because I don’t like them). It was even better. So I recommend keeping it simple. It’s different than any other soup I’ve had before. I wouldn’t call it vegetable soup, wouldn’t call it carrot soup, but I wouldn’t call it tomato soup either. I would rather eat this than any canned soup I’ve tried recently. And I usually have these ingredients in the house, so I don’t even have to shop. I’m looking forward to making it again.
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Slow-Cooked, Texas-Style Beef Brisket

Reviewed: Feb. 19, 2011
I had 2 lbs of brisket, so I followed the advice of cooking it on high for 2 hours in the crockpot, and then low for 6 hours. I wasn’t 100% sure if I was supposed to keep cooking it in coffee along with the other liquids, or dump the coffee. So I drained the coffee before adding the sauce for the last hour. My only experience with brisket is Armadillo Willies, which seems really all about the BBQ sauce. At first, I thought this recipe was just okay when I took a bite from the pot. But then my boyfriend came over with a big sandwich from the local cheese steak shop (he didn’t know I was cooking). I made a sandwich with this brisket, and we did a taste test of both sandwiches. This recipe was 100x better than the recipe from the sandwich shop. Even though they tried to flavor theirs up with peppers, onions, and cheese... theirs wasn’t as good… and I didn’t even put all that stuff on mine.
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Marinated Chicken Wings

Reviewed: Feb. 8, 2011
I never cook for potlucks (I always just bring the napkins or something). But this recipe looked pretty easy, so I thought I’d give it shot. I bought a bag of pre-cut “party wings” so I didn’t have to cut them up, and I marinated overnight in the bag. The only ingredient I substituted was instead of white wine or chicken broth (didn’t have those) I used Mirin, which is kind of similar to sake. In the end, I also broiled for 2-3 minutes based on some of the reviews. The wings were great. Everybody was asking how I made them & wanted me to bring them to the next party.
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Onion Meat Loaf

Reviewed: Jan. 30, 2011
I’d never made meatloaf before, so I was happy to see an easy-looking slow cooker recipe for it without a lot of ingredients. I give it 4 stars instead of 5 because I ran into a little strangeness that I didn’t know how to deal with. I’m not very experienced in the kitchen, so I’m not sure if/where I went wrong. I sprayed the crock with non-stick cooking spray because I didn’t want to do the foil method. I used EggBeaters instead of a real egg. I didn’t have onion soup mix, so I used worcestershire instead (1 tablespoon for 1 lb). I checked it after 5 hours, and it looked a little greasy. So I tipped the crock pot & dumped out the oily part, making sure not to dump the meatloaf. Cooked it for 30 more minutes, checked it again, and cooked it for 30 more (total of 6 hours). I put a big plate over the top of the crock, turned it upside down, and the loaf came right out. It tasted good, and I’ll likely make it again. I wonder if the grease would have just absorbed if I hadn’t dumped it… I wonder if I’d want it to, of if the meatloaf was better off without it.
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Kung Pao Chicken

Reviewed: Jan. 23, 2011
I'm just learning to cook, so I decided to make it in my slow cooker instead of sautéing. I just stirred all the liquids/spices into the crock pot & put the chicken on top; I didn’t even cut it up first. I used thighs because that's what I had in the fridge. Also, I used half the can of water chestnuts & added half a can of bean sprouts (which I added to the pot in the last 30 minutes of cooking). It was great over rice, and also over whole wheat spaghetti noodles! It was still just as good for leftovers. 30 minutes = 2 hours on high, or 4 hours on low.
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Carrot Burgers

Reviewed: Jan. 10, 2011
I would rather eat this any day than a veggie burger from most restaurants/stores. This recipe was really easy. I was reluctant to try it because it sounds so odd, but I had some leftover shredded carrots & wanted to do something with them. I didn’t have breadcrumbs, so I used oatmeal (half the amount, based on other reviews). I didn’t have flake cereal, so I used crushed honey nut cheerios. I may have made them a little thicker than necessary (next time I’ll make them thinner). I served them on sourdough bread with ketchup and mustard. They were good. I don't think I'm in love, but I definitely like them. I’m taking the leftovers to work tomorrow to see how they hold up reheated in the microwave.
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Slow Cooker Beef Stroganoff I

Reviewed: Jan. 5, 2011
I don’t usually eat beef stroganoff, and I’ve never cooked it before. This recipe looked so easy that I had to try it. I don’t like mushrooms or onions, so I used a can of cream of celery soup and a spoonful of garlic salt instead (just a regular spoon, not a measuring spoon, so probably almost a teaspoon). I also tossed in a bouillon cube based on some reviews. It cooked while I slept, and then I took it to work for lunch. I served it over whole wheat spaghetti noodles because that’s what I had on-hand. I probably didn’t have to add the cream cheese since it was already creamy from the soup, but I suppose that gave it a little extra zing. It was really good & super easy. Maybe it was a tiny bit salty, but I like salt, and I knew it would be by adding the extra bullion and the garlic salt. I didn’t even defrost the beef strips before putting them in the crock pot, which made me really happy (I’m impatient about defrosting)… the only issue was that it was a little difficult to fit that frozen brick of chopped beef into my 2 quart stoneware crock, ha! I’ll be making this again.
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Cafeteria Carrot Souffle

Reviewed: Jan. 4, 2011
Not only am I new to cooking carrot souffle, I'm new to eating it too. I'd never eaten it before I made this recipe, so I had no preconceived notions of what it should taste like. It’s great! I don’t think there’s any way to mess up this one. I’ve made it twice now, differently, and it’s still good. I used the calculator to make a single serving in a small ramekin. I made a couple modifications for cholesterol purposes & for speed… un-melted “I can’t believe it’s not butter” instead of melted butter, “egg beaters” instead of eggs, and a bag of pre-shredded carrots. Since I didn’t boil, mash, or blend the carrots, they probably took up more room than usual in the ramekin (one time I poured in a little more egg, the other time I didn’t). One time I used baking powder & I the other time I didn’t. One time I cut the sugar in half & the other time I didn’t. I didn’t have confectioners’ sugar either time, so I sprinkled with brown sugar. I’ve already recommended this recipe to others, and I’ll definitely be making it again in the future.
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Slow Cooker Chicken and Dumplings

Reviewed: Jan. 2, 2011
I love this recipe! I’m new to cooking & am always looking for something that’s easy to prepare. I’ve made this a few times, before and after reading some of the reviews. Instead of onion, now I use a can of veggies (if you use one that has potato, you’ll get a starchier/thicker result). Also when I add the biscuit dumplings, now I cover them with the chicken so they don’t float & I let them cook for about an hour before serving. I’ve made it with breasts & with thighs… it tastes good no matter what.
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