LoriAnne Profile - Allrecipes.com (13988466)

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Recipe Reviews 11 reviews
Cherry Pie IV
This cherry pie recipe turned out awesome! I used store bought pie crust because I just never have good luck making pie dough. I picked the cherries from the orchard my grandmother planted. I omitted the butter (for diet reasons) and I completely forgot the almond extract. My 88 year old Dad said it was the best cherry pie ever and he said it was even better than his Aunt Margret's and she made everything from scratch including grinding the flour and rendering lard. So I feel like a pie-making champ because Dad loved the pie. I give credit to the fresh-from-the-farm pie cherries.

0 users found this review helpful
Reviewed On: Jul. 3, 2014
Quick and Easy Pancit
I happened to have all the ingredients on hand at the right moment. Leftover roasted chicken, half a head of cabbage, etc. This was an easy and flavorful way to use up the leftovers I had hanging around. I used Ponzu sauce instead of the soy sauce and added a dash of Asian seasoning. While it tasted fine, I thought the dish was a little colorless in appearance since all of the ingredients are so pale. Next time around I would use a red onion, red cabbage, and maybe add a red or yellow sweet bell pepper and some kale or other greens for some more color. That said, it was tasty, I used my leftovers creatively and that was my intent when I choose this recipe. Maybe Napa cabbage would provide more color. It makes A LOT! So now I have a large bowl of leftover Pancit. (Wish I had read the reviews that said to break the noodles in half first! Anyway, I may take the leftover tomorrow for a church potluck lunch. :)

1 user found this review helpful
Reviewed On: Jan. 19, 2013
6 Can Chili
It's definitely easy and quick. I think it benefits from some added seasoning, cumin, chilli powder, smoked paprika come to mind. I like the variety of beans, and would consider subbing in or adding black beans. Without the meat, this is an excellent "pantry meal" for emergencies because everything is shelf stable, especially if served with some ready rice. However, I shudder to think of how off the chart high the sodium content must be using all of those canned goods. I suggest using lower sodium versions of everything in a can! I am also concerned about BPA from the cans. I would save this for rare occasions but will stock it for those times when a quick & easy shelf-stable meal is needed. I imagine it would make a very comforting dinner for those occasions.

0 users found this review helpful
Reviewed On: Sep. 18, 2012

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