Autumn Lokerson Recipe Reviews (Pg. 1) - Allrecipes.com (13033504)

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Autumn Lokerson

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Indian Fish Curry

Reviewed: Jun. 24, 2010
Had a friend of ours over for dinner who is new to America (he was born and raised in India) and he said I was spot on with this, but to him it was fairly mild. For us it was pretty spicy though. I should note that I did not add the mustard. I marinated the fish in a turmeric/garlic paste with a little salt and pepper. (Food processor, few drops of water and oil and then blend) this was a tip my friend had given me when I told him what I planned to make for dinner. I also tossed in a can of green chilies and cut the cayenne pepper down to 1/2 a teaspoon. We absolutely LOVED this dish!! We served it over brown rice and finished it off completely. I can not WAIT to make this again!!! Thanks so much for sharing this!!
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32 users found this review helpful

Best Brownies Ever

Reviewed: Sep. 4, 2009
My family loved this recipe!! I only did two things differently: first I used raspberry extract instead of the vanilla extract and second I added 2/3 cup Hershey's chocolate sauce ((for added chocolaty flavor)). Next time I will use Priscilla Weaver's Hot Fudge Sauce instead of the hershey's. http://allrecipes.com/Recipe/Hot-Fudge-Sauce/Detail.aspx This does make a HUGE batch though, so if making it for a family of four I would suggest cutting the recipe in half. Thanks so much Amy!! These are our new favorite brownies!!! ((I will never buy store bought again!))
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25 users found this review helpful
Photo by Autumn Lokerson

Baked Potato Soup

Reviewed: Sep. 21, 2010
**It is important to note that when I originally made this the first time I made it as is. I did not change a single thing. The result was a mediocre (at best) soup with very little potato in it. A great base idea but not a great soup. I have made this several times now with my changes and everyone I've had the pleasure of serving it to LOVES it.** This soup only gets 4 stars because I had to make the following changes: Increased the bacon to one full package (set aside 4 strips of bacon for topping the soup later) increased the flour to 5-6 tablespoons; added 1 tsp thyme; increased the pepper to 1 1/2 teaspoons (and I only used white pepper) used 5 cups chicken broth; used a total of 6 medium baking potatoes; did NOT ADD the hot pepper sauce. I followed the directions to the letter, but after the soup was heated through I dumped it all into a big crock pot, topped it with a few leaves of sage, covered it and let it cook for 6+ hours on low. I did top this with freshly shredded extra sharp cheddar cheese and bacon pieces I had crushed.
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19 users found this review helpful

Convenient Vegetarian Lasagna

Reviewed: Jan. 17, 2011
Making this "as is" was a bit bland and it made a total of THREE lasagnas. (Thankfully I keep foil 9x13 pans on hand, so I was able to freeze the other two for another night). That being said, I like the ease of making more than one dinner's worth and freezing the extras. I only used 16 ounces of noodles and that was more than enough for three pans worth of lasagna. Like other reviewers, I sautéed the veggies in about a tablespoon of EVOO, half a cup is ridiculous. I also added fresh sliced mushrooms, cauliflower, half a small red bell pepper diced, two cloves of garlic and fresh parsley to the veggie mix. I used one very small onion (1 and a half cups is WAY too much for this dish) To the cheese mix I added fresh chopped oregano, rosemary and a little more garlic. (About a teaspoon of diced garlic) Otherwise it was pretty good. And the family loved it. I will be making this again. :)
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10 users found this review helpful

Chai Tea Mix

Reviewed: Sep. 6, 2010
For those of you leaving out the cardamom, you are MISSING OUT! I cut the sugar down to 1 1/2 cups and I used homemade vanilla sugar instead of plain sugar. The drink turned out FABULOUS. I've given it as gifts and everyone I've given it to LOVES it. My kids add a teaspoon or two of this mix to their hot chocolate to "spice it up" I've added it to my coffee in place of my favorite creamer. FABULOUS!! Thank you so much for sharing this, Jo!!!
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6 users found this review helpful

Apple Pie I

Reviewed: Aug. 14, 2010
This was amazing, however it's important to add flour, or cornstarch and the fact that the original recipe doesn't include this is why I docked a star. I added 3 tablespoons of flour. Lemon is a personal preference, some add it to prevent browning but it isn't (in my opinion) a necessity. Depending on what TYPE of apple I use, I may or may not use lemon. I added a touch of ground ginger and ground cloves to this (maybe 1/4 tsp each) and a pinch of freshly ground nutmeg. I also brushed the crust with egg white and topped it with a little sugar. I served this with "homemade" cinnamon ice cream (French vanilla ice cream that I mixed with ground cinnamon). After my renditions this pie was superb! But the one time I made it as is, it practically drowned in juices and had a soggy bottom crust.
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6 users found this review helpful

Eggplant Parmesan II

Reviewed: Aug. 28, 2010
Simply amazing!! I followed other reviewers' advice and let the eggplant sweat for 30 minutes first. I added 1/4 cup freshly shredded Parmesan cheese to the breadcrumb mix, as well as some garlic powder, rosemary, thyme and oregano spices. (No idea how much, I just sprinkled it in) I also baked at 450 F for 7 minutes each side. At this point you can do SO MANY THINGS with the sliced, breaded and baked eggplant. (I'm thinking sandwiches, dipping them in marinara sauce, eating plain, etc.) I made this more of an eggplant parm lasagna though by layering the sauce, then the eggplant, then the cheese, three times over. EXCELLENT!! I should note: I used 3 BABY eggplants for this and it was more than enough.
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5 users found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Jul. 19, 2011
Didn't have tarragon, so I used Mrs. Dash (original). I did not add the bacon until the end, and I used it as a topping with some shredded Vermont Cheese. Other than that I made this exactly as directed. VERY VERY VERY good!!!
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4 users found this review helpful

Streusel Apple Coffeecake

Reviewed: Jul. 26, 2010
This one gets 4 stars because it completely fell apart on me when trying to invert the bundt pan. Also I had to change the yogurt over to 16oz sour cream (I just don't keep yogurt on hand) and I omitted the nuts (personal preference) but other than that it DID taste AMAZING!! It was perfectly moist and not the slightest bit runny. I only needed to bake it for about an hour, then I turned off the oven and let it sit for about 30-45 minutes. I will be making this again but next time I will NOT use a bundt pan, I'll just simply layer it in a 9x13 casserole dish and just cut it into squares and serve it straight out of that. I should note that I also added 1 tsp cinnamon, 1/4 tsp ginger and 1/4 tsp nutmeg to the batter when mixing. Very yummy!!
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4 users found this review helpful

Green Smoothie

Reviewed: Feb. 26, 2012
My family and I have been on a smoothie kick lately and this fit right in. I thought mixing orange juice and milk would be a little odd but tried it anyway. Pretty good!! The next time we made this I dumped the milk (sorry) and added strawberry yogurt instead. I didn't use coconut oil or flax seed meal and I added frozen strawberries and blueberries too. Great recipe though!! We had a lot of fun coming up with other ways to incorporate Kale into our morning smoothie!!
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3 users found this review helpful

Coconut Macaroon Brownies

Reviewed: May 3, 2011
I doubled the amount of coconut and forgot the second dash of vanilla extract and I chose NOT to add the nuts (hubby doesn't like them) and I added mini chocolate chips to the coconut mix and they came out FABULOUS!!! Absolutely lovely! We will be making these again!!
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3 users found this review helpful

Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Oct. 17, 2010
Timeless recipe!! Like many others, my mom loved baking these for my sisters and I when we were kids but when it came time for ME to do the baking, it didn't turn out right. I add half the salt and I use half a cup of crisco and half a cup of butter (never margarine) when making these. I have yet to try the instant pudding idea but I will give it a go the next time I make cookies!!
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3 users found this review helpful

Louisiana Sweet Potato Pancakes

Reviewed: Jul. 24, 2010
Absolutely fabulous! Like others though I used canned sweet potatoes in syrup (when little ones wake up at 6am it's just easier on me) added 1 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp freshly ground nutmeg. I've cooked these quite a few times both with pumpkin and with the sweet potatoes and my family LOVES them!! In half the pancakes I like to add slivered almonds or pecans too. Thanks so much for sharing this!!
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3 users found this review helpful

Barley Bake

Reviewed: Jun. 24, 2010
OMG this was delicious!!! I like to mix it up add random veggies I have in my fridge (or are craving) and every time I make this it is FABULOUS. Thanks so much for sharing this one!
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3 users found this review helpful

Country Quiche

Reviewed: Dec. 2, 2008
Wonderful!! I made this for my boyfriend for breakfast and he LOVED it! I added rice burgers which I chopped up instead of the bacon. Because the rice burgers already have herbs in them I omitted the herbs from the recipe. I would recommend beating your eggs at least 2 minutes before adding other ingredients to them. This is what I did and I had wonderful fluffy and perfectly flavored Quiche!! I will definitely be using this as a base recipe to all my quiche dishes from now on! I can’t wait to make another! I gave it only 4 stars because I changed a few things, and plan to continue to change things as I make it. Otherwise this was a great recipe!
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Fluffy Pancakes

Reviewed: Nov. 16, 2013
I have made many Saturday morning pancakes in my life so far, but these are the best. It's silly really, I used to use lemon juice to turn the milk to buttermilk, but I never let it sit very long. I followed the directions here exactly: vinegar instead of lemon juice, letting it sit for five minutes or longer, etc. My husband could not stop raving about how these were the best pancakes I'd ever made. He said "Whatever you did this time, do it every time from now on." I can't promise I will only use this recipe from now on, but this will be definitely be my main recipe from now on. :)
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2 users found this review helpful

Indian Chicken Curry (Murgh Kari)

Reviewed: Jan. 24, 2012
I have a friend in college who grew up in India. His mom made this dish often. I learned from her the order of ingredients is important. I heated the oil, added the spices and brought it to a simmer. Then I added the onions (and some more oil as needed) When the onions were almost done, I added the garlic. Then I added the water and tomatoes and brought it to another simmer. Finally I added purred ricotta cheese (which I substituted for the sour cream) and topped the whole thing off with the chicken. I put it in the oven for about 25 minutes, checked the temp of the inside of the thickest piece and then put it on top of fresh cooked rice. It was AMAZING.
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Parmesan Sage Pork Chops

Reviewed: Aug. 8, 2010
I have made this several times (once with chicken breasts) and every time it's FABULOUS!! Like many other reviewers I used Panko (Japanese breadcrumbs) and I cut it down to 1/2 a cup. I also drizzle lemon juice over the pork chops (or chicken) just before they get tossed in the oven. These are fantastic!!! A new family favorite (and this is a family that thought we didn't like pork much!!) This recipe works well with chicken breasts too, but you'll need to use thin chicken breasts (I beat mine with a mallet to about 1/2 inch thickness).
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Banana Banana Bread

Reviewed: Jan. 17, 2010
I did not care for this recipe. Sure it was moist and yes it tasted like bananas but I used 6 bananas (which came out to almost 2 1/3 cups mashed bananas) and only got ONE loaf out of it!! I've made and had better banana breads that were just as moist, made twice as much bread and yet used half the bananas. Not to mention there is very little real nutritional value here. White flour all the way through? At least add nuts to it to give it some protein. Thanks but no thanks, I will not be making this one again.
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Bread Pudding III

Reviewed: Oct. 21, 2009
When I set out to make a bread pudding I wanted one that was so perfect you didnt need to add ice cream or syrup to it at all. THIS ONE ROCKS!!! I hate raisins though so I did NOT add those, instead I added about 2/3 cup of pecans to the bread mix, they went perfectly with the dish! I also let it soak for 10 minutes before baking and used cooking spray instead of butter (it's cheaper). In less than 12 hours every single bite of this was GONE! And I have picky eaters!! I will DEFINITELY be making this again and again! I cant wait to play around with it and see what adding chopped apples and walnuts does to this! Simply WONDERFUL recipe!!! Thanks Nichele!!
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