Lori Green Recipe Reviews (Pg. 1) - Allrecipes.com (13596070)

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Lori Green

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Mandarin Orange Cake I

Reviewed: Feb. 25, 2010
I have made this cake many times - it is not necessary to use this much oil. You can easily cut it to 1/2 cup and you can also eliminate one egg without a noticeable difference!
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7 users found this review helpful

Oregon Salmon Patties

Reviewed: Mar. 21, 2014
A recommendation for those who think the bones are 'gross'--they are super soft from the canning process, and a wonderful source of calcium! The get crushed up pretty well in the mixing process, so will largely be unnoticed in the patties.
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6 users found this review helpful

Slow Cooker Swiss Steak

Reviewed: Sep. 1, 2010
I make this all the time, the only change being to pound the steak to further tenderize it after flouring it. A bell pepper, diced and added at the beginning of cooking time, adds something as well.
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5 users found this review helpful

Creamy Mustard and Tarragon Chicken

Reviewed: Jan. 20, 2012
Finally! A good REAL recipe with no "cream of" anything soup! Thank you!
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4 users found this review helpful

Joe's General Tso's Chicken

Reviewed: Mar. 17, 2015
I prefer General Tsao's Chicken II from this site.
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3 users found this review helpful

French Salad Dressing

Reviewed: Feb. 27, 2012
Truly a five star recipe! Soooo much better than what comes in a bottle! Agree that it is too sweet, but that is easily modified!
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3 users found this review helpful

Coconut Sour Cream Cake

Reviewed: Feb. 27, 2012
I only made the frosting from this recipe, although the cake sounds wonderful, too. The recipe makes a LOT of frosting, more than enough for a two-layer cake. I noticed that it was much better the second day, nearly all of the sourish taste from the sour cream was gone, leaving only yummy sweet fresh dairy and coconut flavors!
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3 users found this review helpful

General Tsao's Chicken II

Reviewed: Jan. 3, 2012
We all loved this, and saved quite a bit of money over buying chinese takeout! I followed the recipe exactly, with the exception of increasing sauce ingredients by half. I had to use chicken breasts, but I think thighs, or a mixture of white and dark meat, would be a little more flavorful. I could not readily find the chilies, so I used red pepper flakes, and the recipe bears a generous amount of those. This is pretty sweet even with reducing the sugar a tad. I believe I will reduce it more next time I make it. Not exactly like from the restaurant, but VERY good!
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3 users found this review helpful

Southwest Chicken Salad I

Reviewed: Aug. 14, 2010
This is good, but I must object to those who say it is "light". the fat content is not low.
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3 users found this review helpful

Banana Crumb Muffins

Reviewed: Jun. 24, 2010
They really are that good!!
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3 users found this review helpful

Grilled Chicken Salad with Seasonal Fruit

Reviewed: May 8, 2010
To really add a little more depth of flavor, coat the chicken with Mrs. Dash Garlic Herb blend. I have only done this in a skillet lightly oiled with olive oil, so am not sure if it would burn on the grill or not. This gives a great contrast of flavors with the sweet dressing and fruit.
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3 users found this review helpful

Guacamole

Reviewed: Mar. 19, 2015
Very good!
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2 users found this review helpful

Cheesiest Potato Soup

Reviewed: Oct. 12, 2012
This soup is really good! You DO NOT need to make it so fattening, though, for it to taste good. Eliminate the butter for sauteing or use a little olive oil, first of all. I use some half and half and some milk rather than the heavy cream. Reduced fat cheese helps it be even less caloric.
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2 users found this review helpful

Seasoning For Tacos

Reviewed: Aug. 11, 2011
Really good, needs less salt, and I use fresh garlic each time I make a batch of meat, and leave out the garlic powder. Gives a fresher flavor.
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2 users found this review helpful

Beef and Bean Chimichangas

Reviewed: Aug. 16, 2010
Used fresh garlic instead of salt - this is SO superior and more nutritious, too. Reduced cheese significantly and used fat-free refried beans. I so appreciate the nutrition facts so that we can eat healthier.
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2 users found this review helpful

Cheddar Baked Chicken

Reviewed: Jun. 21, 2010
Our whole family enjoyed this, even though I reduced the butter by quite a lot - reserving it for the drizzle before baking. I substituted olive oil for some of the fat the recipe called for, but it is not necessary to use nearly this much. I believe I also used 2% fat cheese.
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2 users found this review helpful

Creamy Chocolate Mousse Pie

Reviewed: Jan. 24, 2015
I thought this was addictively good! Yes, it is "light" in texture, but do not fool yourself that it is light! Lots of fat,calories and sugar--all of which we avoid in our household--BUT for a once in awhile treat, it is great!
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1 user found this review helpful

Never Fail Biscuits

Reviewed: Dec. 29, 2014
Easily the best made from scratch biscuits I have ever made. I patted the dough out a bit thinner and so got about 15 biscuits, but next time I will make them much thicker. They have great flavor and texture. Make sure you cut the butter in until it is very fine.
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1 user found this review helpful

Angela's Awesome Enchiladas

Reviewed: Jan. 17, 2014
Pretty good.
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1 user found this review helpful

Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

Reviewed: Jun. 12, 2015
I just took the first batch of cupcakes out of the oven. I found that they required about 16 min at 345 degrees (dark pan.) They looked beautiful coming out, but quickly sank in the middles. From another gluten free baker, I have learned that a common cause of this is too much leavening. She suggests that 1-1 1/4 tsp of baking powder and 1/4-1/2 tsp of baking soda is sufficient per cup of flour. So--I am theorizing that perhaps this recipe calls for a bit too much of those. I may be alone in having this issue, too. I am very new to this way of baking and finding it is NOT intuitive! These do taste great and are very moist. I used sweet rice flour in place of regular rice flour as it is very fine and imparts no grittiness. Yield was 24 cupcakes (and I could have baked a couple more if I had wanted to bother with the little amount of batter left.) I made a basic buttercream frosting, added a couple of large spoonfuls of raspberry jam to half of it, and about a tsp instant coffee dissolved in a little milk to the other half. Very yummy! As another reviewer mentioned, batter is very thick. Use a large bowl and strong mixer!
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