Lora Recipe Reviews (Pg. 4) - Allrecipes.com (142488)

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Finger Lickin' Rock and Roll Artichokes

Reviewed: Jun. 27, 2003
First off, this is an odd looking dip and everyone who ate it first asked me what it was. But once they tried it they really liked it. It is a very rich dip and has a lot of good flavor to it. I served it with hearty wheat crackers, good with wine.
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4 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Jun. 25, 2003
Very good recipe, I served on a buffet table to guests and I was one of the last people to get any food so it room temp when I tried it, was very good but wished it would have been cremier when I ate it. Next time I will try it hot out of the oven. I served it with hearty wheat crackers. This is not low calorie appetizer and perhaps shouldn't be served with a a lot of other items because it isn't something that "stays out" on a serving table well. Overall very good and I will try again.
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1 user found this review helpful

California Salad Bowl

Reviewed: Jun. 23, 2003
This was a very good summer salad. Next time I may add a few tablespoons of milk to the dressing, it seemed a little thick although it coated the salad pieces pretty well. It had a very good and different flavor, not the "same old green salad" recipe.
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4 users found this review helpful

Easy Toffee Bars

Reviewed: Jun. 13, 2003
These are very easy quick dessert item. I have heard of people using graham crackers for the bottom but I like it this way better. Quick sweet dessert to add to a BBQ table or holiday spread.
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0 users found this review helpful

Cheesy Ranch New Red Potatoes

Reviewed: May 19, 2003
I am probably changing this recipe like crazy but it is a good change. When I make this I take 1/4 cup canola or veggie oil, put in one packet of dry Ranch dressing mix and stir that up. Then I pour that over the red potatoes that have been halved and bake uncovered for about 35-40 minutes. It is WAY less fattening then the original recipe and very tasty too. Great side dish to "jazz up" potatoes.
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2 users found this review helpful

Spinach and Strawberry Salad

Reviewed: May 19, 2003
This salad has great flavor. The sweetness of the strawberries is really great. The only thing is the dressing is VERY oil based. Maybe next time I make it I will use a 1/3 cup of oil instead of a 1/2, or maybe try olive oil instead of vegetable (or actually the canola oil I used. ) Overall though this is really great salad with dinners.
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14 users found this review helpful

Best Chicken Pasta Salad

Reviewed: May 3, 2003
This recipe is pretty good although it is VERY ranch dressing tasting. I think I am going to add some other things to it next time as well, maybe some chopped carrots or green onions or something...seems like it was missing a certain flavor.
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15 users found this review helpful

Classic Spanish Sangria

Reviewed: Apr. 2, 2003
This mixture was pretty potent! It had a really good flavor but I added some (about 3/4 cup to the pitcher) Sprite to cut the bite down a little bit. Great spring BBQ drink!
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9 users found this review helpful

Ultimate Breakfast Casserole

Reviewed: Mar. 25, 2003
I have never made this dish and not been asked for a copy of the recipe. I sometimes add browned pork sausage instead of ham, depending on what I have on hand. It is a fabulous Christmas or Easter morning breakfast becasue I have made it the night before and refridgerated it until the next day. Yummy!
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2 users found this review helpful

BLT Salad

Reviewed: Mar. 25, 2003
This is the PERFECT summer slad, it felt like summer today so we made it! I used a romaine and baby spinach mixture and used halved grape tomatoes and half of the bacon called for in the recipe. It was fabulous and nothing was left in the bowl!
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11 users found this review helpful

Barbecue Ribs

Reviewed: Mar. 25, 2003
These were fabulous! I placed the oven baked ribs in the sauce for about 20 minutes after baking just to let them glaze a little, not marinate or anything, then grilled them for abvout 20 minutes while brushing the remaining sauce on them. They were terrific! Made them with the BLT salad on this site, loved the meal!
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3 users found this review helpful

Chocolate Chip Cheese Ball

Reviewed: Mar. 25, 2003
I did not roll mine in any nuts. I served it with strawberries,vanilla wafers and graham crackers. It was very good! More of a dip then an actual ball but very good!
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1 user found this review helpful

Slow Cooker Taco Soup

Reviewed: Feb. 1, 2003
This is a very easy, quick and tasty crock pot soup. I added the ranch packet, as did others. I felt like I couldn't taste the flavor of it though BUT I haven't tried this without it in there so it may change the flavor. It is a very "chili type" recipe though but I really liked the flavor, it tastes great as left overs too.
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1 user found this review helpful

Beer Cheese Pretzel and Dip

Reviewed: Feb. 1, 2003
The first time I made this I made the bread part of it into a round loaf of bread, no shape. It is pretty tasty but the second time I made this I took french bread, sliced it very thin, sprayed with some spray butter and spinkled with some herb/grated parmesean cheese and baked them for about 8 minutes a side. They were MUCH better with this dip. This dip is the better part of this recipe, it is a very tasty basic cheese spread. I too heated the ingredients and served it warm. It was just as tasty chilled the next day though. I also added some ground ancho chile powder to the dip too.
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3 users found this review helpful

Baked Potato Salad I

Reviewed: Jan. 25, 2003
This is a good potato side dish (truly nothing like salad but uses similar ingredients), very similar to many other cheesey potato side dishes though. I cannot believe how much american cheese this calls for though...24 slices if using a 1 pound package. I used about 1/2 that and it was plenty cheesey. I used reduced fat mayo and I used reduced fat sour cream, half mayo-half sour cream mixture. Nice tasting recipe overall though.
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7 users found this review helpful

Taco Pie

Reviewed: Jan. 23, 2003
My husband loved this recipe. I turned my serving into a taco salad and it was really good. I am going to try and bake the crescent dough over the mixture next time, it was almost too done on the bottom. With the toppings, lettuce, tomatoes, olives, etc. it is a great meal in one.
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1 user found this review helpful

Garlic Lovers Beef

Reviewed: Jan. 23, 2003
This is a great beef recipe. I used boneless sirloin steak that I cut into strips instead of cubes and did not use two heads of garlic, just one and I sliced up the cloves. I added a can of tomato sauce instead of crushed tomatoes and didn't add any olives. It was very tender and flavorful plus I am thinking not too horrible fat-wise because I used a very lean cut of meat. We served it over rice with veggies and bread.
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3 users found this review helpful

Cheeseburger Soup I

Reviewed: Jan. 23, 2003
This recipe was okay (as it was written)...I am only giving it 3 stars because as it is written, I do not love it. But after changes were made it was a pretty good cold day soup. I did not use the celery or carrots, that is not on a cheeseburger. I used beef broth instead of chicken broth and the second time I made it I used velvetta instead of cheddar. Cheddar does not get that creamy when melted. I am going to try a pasta in it next time instead of the potatoes. All in all, good basis for a very filling soup.
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439 users found this review helpful

Baked Brie in Puff Pastry

Reviewed: Jan. 11, 2003
Made this last night, I didn't use almonds, I spread Mango Chutney in the middle of it and then wrapped it with cresent dough. Very easy and tasty although I think I am going to continue to experiment with this some more, it needed a little zing. I also had to cook it longer then the recipe, when I cut into it the cheese was still cold, so I actually ended up baking this for about 30-35 minutes. Nice appetizer overall though.
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2 users found this review helpful

Uncle Terry Meat

Reviewed: Jan. 10, 2003
The flavor of this is wonderful BUT I cannot imagining that this thing would ever get cooked on a grill in that short of time. I marinated my roast for almost 48 hours, then grilled it in a grill pan for 45 minutes and it wasn't even close to being reddish/pink in the middle, still raw. So I put it in the oven for 1 hour and 20 minutes and then it turned out perfect! Although it was after 9:00 pm when it was finally done, we wrapped it up and will be eating it again tonight. The marinade was great, it would be fabulous too on a different cut of meat(perhaps london broil or steaks) that are usually prepared on a grill. I will stick with perhaps marinading actual roasts and baking them in the oven.
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14 users found this review helpful

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