Cori Anderson Recipe Reviews (Pg. 1) - Allrecipes.com (1354581)

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Cori Anderson

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Garlic Feta Dip

Reviewed: Feb. 6, 2011
Oh my goodness, this is so good! I can't eat sour cream right now, so I used a full cup of yogurt instead of half sour cream and half yogurt. This makes it healthier but it's still creamy and delicious!
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16 users found this review helpful

Mom's Buttermilk Pancakes

Reviewed: Feb. 6, 2011
It might be a little unfair for me to rate this recipe, since I didn't really make these pancakes as written. I had some cultured cottage cheese that tastes like buttermilk and used a mixture of that and almond milk instead of the buttermilk. I'd bought the cultured cottage cheese on accident and I really didn't like the way it tasted by itself, but in this recipe it was DELICIOUS!
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14 users found this review helpful

A Baker's Secret for Bread Machines

Reviewed: Oct. 16, 2003
Amazing! No sugar, but it still has a great texture. The crust was very flaky. I did use vegetable shortening instead of the lard. I made the cinnamon version, and it smelled so great while it was cooking I could hardly wait to try it.
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14 users found this review helpful

Cranberry Apple Sauce

Reviewed: Feb. 15, 2009
I LOVE this recipe! I've always been a huge fan of canned cranberry sauce, but in the past few years I haven't bought a single can. This recipe is amazingly simple and amazingly delicious. I buy extra cranberries in November and December and freeze them just so I won't have to wait until fall to have more.
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13 users found this review helpful

Beezie's Black Bean Soup

Reviewed: Nov. 15, 2006
The first time I made this it was for a work potluck. I got a ton of compliments. I change a few things though. I don't use either the jalapeno or the green peppers, I use less than half the salt, and for convenience I use dried, chopped onions. If you use uncooked regular rice, the rice will take far longer than 20 minutes to cook. 20 minutes might be long enough for quick rice or you could use rice that had already been cooked. I've heard that cooking the rice separately before adding it to a soup helps keep it from turning into mush. Oh and I don't always bother to puree the soup. It's great either way.
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11 users found this review helpful

Spinach Lasagna I

Reviewed: Oct. 22, 2007
This lasagna was AMAZING! Ok, so I did change things. I think "tomato sauce" really means "spaghetti sauce" in this recipe, so that's what I used. My guess is that the people who thought it was bland used plain tomato sauce. (If you use plain tomato sauce you'll want to add some sugar and Italian seasonings to make up the difference.) I also added a zucchini, a yellow squash, and a portabello mushroom, all chopped and saulted with the onions and garlic and added to the cheese mixture. I used more parsley than the recipe called for. I didn't have fresh parsley so I was using dry. Normally with dry you want to use less, but I decided to throw in 1/4 cup. My casserole dish was overflowing before I'd used all of the ingredients, so I didn't get a chance to use all of the tomato sauce. Even so there was a lot of extra liquid once I cut out the first piece. No harm done, but I'll probably cook the spinach first, like other people suggested and drain off all of the extra liquid. Oh and one last thing. 1.5lbs of spinach seemed like a ton so I only ended up using half. I definitely recommend chopping it first. When chopping greens a good hint is to put them in a glass measuring cup (or similarly shaped container) and use kitchen scissors to chop them up (the scissors should point into the container). Enjoy!
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9 users found this review helpful

Sweet and Tart Strawberry Salad

Reviewed: Oct. 15, 2003
This wasn't my favorite dish ever, but it was tasty. I wasn't sure how I'd like the vinegar and pepper on my strawberries, but I actually ended up enjoying it.
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8 users found this review helpful

Tater Tot Casserole

Reviewed: Aug. 9, 2012
I thought this was horrible. I ended up taking the tater tots out and eating them without the sauce, so at least I didn't have to throw the whole dish out, but the tater tots still had a little of the sauce on them, so they still weren't as good as if I had just made plain old regular tater tots.
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7 users found this review helpful

Blackberry Spinach Salad

Reviewed: Oct. 15, 2003
This is very good - lots of interesting flavors coming together. I thought it might taste strange, but they amazingly enough all end up going very well together.
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7 users found this review helpful

Irish Cream Chocolate Cheesecake

Reviewed: Dec. 4, 2002
This is one of my absolute favorites! I really had been looking for a Bailey's Chocolate Chip Cheesecake recipe, so I just leave out the cocoa that would normally go into the mix and carefully fold in 1 1/2 cups of chocolate chips right before pouring the batter into the pan. I also use 1/3 cup Bailey's as was suggested by other reviewers. It turns out great every time!
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7 users found this review helpful

Three Bean Soup

Reviewed: Jan. 1, 2011
This is good, but not great. As others have said, it's not all that flavorful but what flavor it does have is pleasant. I've never heard of canned lentils, so I put in a cup of dried lentils. That meant that the soup needed to be cooked a little longer and I had to add a lot of extra water as it was cooking. I recommend putting the cheese on top of each bowl instead of mixing it into the soup.
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6 users found this review helpful

Baklava

Reviewed: Oct. 15, 2003
I grew up eating baklava with pistachios, but people were talking about making it with walnuts, so I decided to do half with pistachios and half with walnuts. I also wanted to try the idea of adding 1/4 cup of orange juice, so I did half and half with and without orange juice in the opposite direction. They were all delicious, but the quarter with walnuts and oj was my favorite. Walnuts were also much easier to deal with, because I didn't have to sit there and shell them for an hour. I'd never worked with phylo dough before. It was fine except when I had a damp cloth on the dough; then it got gummy.
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6 users found this review helpful

Mom's Buttermilk Biscuits

Reviewed: Nov. 7, 2010
YUM! I've never made biscuits before and have always been pretty intimidated by any recipes that involve cutting in shortening but I went ahead and gave this a try and got deliciously flakey biscuits. A lot of my kitchen tools are currently in storage so I just used two knives to cut in the shortening, patted the dough down with my fingers instead of using a rolling pin, and used the top of a cup to cut the biscuits out. My biscuits turned out a lot more rustic looking than the ones in the picture, but I kind of like them that way.
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5 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Oct. 21, 2012
The first time I made this, I followed the recipe as written and thought it was so bad that after adding more sauce to it and still not being able to stand it, I ended up just dumping it down the drain. This time I left out the honey, cayenne, and red pepper flakes and it was much, MUCH better.
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4 users found this review helpful

Rich and Creamy Tomato Basil Soup

Reviewed: Dec. 3, 2002
After reading everyone else's reviews, I expected this to be a good soup, but what I got was beyond any expectations!!! This soup was amazing! Simple to make, but at the same time it looks and tastes like I must have spent hours working on complicated steps. I was trying to replicate a soup that had chunks of tomato in it, so I only pureed half of the tomato mixture with the basil. The only part of making this soup that seemed at all tedious was peeling and seeding the tomatos. Next time I'll probably try it with canned tomatos since vertually all of the "freshness" gets cooked out of them anyway. Thanks holly for a wonderful recipe! I'll probably be making this regularly now, and I've even considered starting to grow basil.
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4 users found this review helpful

Smoky Four Cheese Macaroni Bake

Reviewed: Jan. 2, 2011
Oh my goodness, this is so good! When I tasted the smallest drop of the liquid smoke, I thought that maybe I should leave it out because it tasted terrible on its own, but I'm glad I left it in. As soon as I put the cheese in the sauce it was clear that the liquid smoke was adding the perfect little oomph! to this dish.
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3 users found this review helpful

Italian Dressing Mix

Reviewed: Aug. 7, 2008
Yum! I may never buy Italian dressing again! I used garlic powder instead of garlic salt and olive oil instead of canola. Delish!
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3 users found this review helpful

Herman Sourdough Starter

Reviewed: Feb. 22, 2004
What a pain this recipe was. On the 15th day I felt like I needed to bake as many sourdough things as possible before the window closed for another week and a half. There are starters that are ready to use anytime after they've fermented. I think I'll stick to one of those.
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3 users found this review helpful

Autumn Cheesecake

Reviewed: Dec. 4, 2002
This cheesecake is extremely tasty! I especially like the crust on this one. And the apple topping does a good job of camouflaging any of those pesky little cracks that sometimes appear. The only suggestion I would make is to double the cream cheese mixture. I've just read a few reviews and I have to say, I've made this cheesecake many times and I've used different kinds of apples and never microwaved them and i always drizzle the juice over the top. The cheesecakes have always turned out great. If anything the cheesecake is that much more smooth and creamy (but not runny) because of the juice.
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3 users found this review helpful

Lime Kissed Cheesecake

Reviewed: Apr. 8, 2002
I changed the recipe a bit. I made a graham cracker crust (1 1/2 cups graham cracker crumbs and 1/4 cup butter baked at 325 for 10 minutes), used bottled juice, and separated the mixing to more closely resemble other cheesecake recipes (I mixed the cream cheese, juice, vanilla, flour, salt, and sugar, then added the eggs one at a time, mixing in between each addition). The cheesecake turned out really well. It was very flavorful, though don't expect it to be a sweet dessert; it's tart but refreshing...
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3 users found this review helpful

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