Lori Recipe Reviews (Pg. 10) - Allrecipes.com (1598277)

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Restaurant-Style Coleslaw I

Reviewed: Oct. 15, 2008
Too bland and too runny for my family. I will not make this again. I prefer the Sweet Restaurant Slaw recipe from this site. Sorry.
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It's Chili by George!!

Reviewed: Oct. 15, 2008
I cut the recipe in half and made the following changes...I used one can of kidney beans and omitted the pinto beans. I used brown sugar in lieu of white sugar as recommened by others. I prefer a thicker chili so I used one can of diced tomatoes and juice and only one small can of tomato sauce and one small can of spicy V8 juice. I browned 1 lb. ground moose meat with the onions a 1 clove of garlic before I added it to the slow cooker. Just remember that chili is personal and you can always add more liquid as it cooks. Will definitely make again and again!
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Balsamic Pickled Eggs

Reviewed: Oct. 8, 2008
I really enjoyed this recipe. I was looking for a different pickled egg recipe and this was it. I was surprised by the strong garlic after taste. I think the quality of balsamic vinegar makes a difference in the overall taste. I will definitely make this again.
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23 users found this review helpful

Slow Cooker Italian Moose Roast Sandwiches

Reviewed: Sep. 27, 2008
Very easy and tasty! I soaked the roast in buttermilk overnight just in case it tasted gamey (my roast had been sitting in the freezer for several months). I only had a two pound roast so I halved the recipe but next time, I would use the entire jar of pepperoncini peppers, not half. I also did not have beef bouillon cubes so I sprinkled bouillon inside the cuts before inserting the garlic. I would also decrease the bouillon next time; my roast was salty enough with the Worcestershire sauce and italian dressing mix. In summary, increase the pepperoncini peppers (not juice) and decrease the bouillon (salt). Will definitely make again!!!!
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11 users found this review helpful

Parmesan Spinach Balls

Reviewed: Sep. 1, 2008
My grandma always made spinach balls using a high quality stuffing mix (Pepperidge Farms) but I like this recipe more! Next time, I would decrease the bread crumbs a little. I also added chopped garlic and cayenne as recommended by others. If you don't like spicy foods, perhaps thyme would be a great addition instead. The cook time was perfect; you should only expect the underside to end up browned. The only downfall is that they taste great fresh out of the oven but when the sit on an appetizer table, they end up cold and untouched. Overall, will make again.
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2 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Sep. 1, 2008
Fabulous! This was my first time cooking mahi mahi and I won't be looking for another recipe. The only change was that I used ground ginger since that is what I had on hand. I loved the sauce and agree with other reviewers stating that it's versatile. Will definitely make again and share with others.
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Barbie's Tuna Salad

Reviewed: Aug. 31, 2008
My tuna can was 6 oz. not 7 oz. (perhaps this is another sign of the current economic times?) so I recommend adjusting the recipe. I loved the curry taste and wouldn't reduce the curry which makes this recipe different from any other tuna salad. I used only 2 TBLS of mayo and 2 TBLS of relish. I refrigerated the tuna salad and the longer the recipe sat, the drier it became so it needed more mayo; not relish. I also kept all of the other ingredients the same despite the smaller tuna can and next time I will decrease the dill but keep the cheese, parsley, etc. the same. Will make again but I know that true tuna salad lovers will probably not like this different recipe.
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1 user found this review helpful

Baked Slow Cooker Chicken

Reviewed: Aug. 31, 2008
I would rate this a 3.5. The "Roast Sticky Chicken-Rotisserie Style" recipe on this website gives a more presentable chicken. I tried to take the slow cooker chicken out of the crock pot and put it on a serving dish but it fell apart...I'm glad I didn't have company for dinner. It was really moist and tasty but didn't look like the picture. Also, the skin was soggy if you want a crisp skin, try the other recipe. I will make this again if I plan to use the leftovers for soup, casseroles, etc. but don't use this if you are trying to impress anyone.
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Pork Chops with Blue Cheese Gravy

Reviewed: Aug. 31, 2008
Very tasty! I use the black pepper and garlic measurements in this recipe; I eye balled it. I used skim milk instead of the cream and used 1/2 milk to 1/2 blue cheese as recommended by another reviewer. The skim milk resulted in a really thin gravy so I added dried milk powder and sprinkled a little flour in the gravy in order to thicken the gravy. Really enjoyed the overall taste.
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Veal Chop with Portabello Mushrooms

Reviewed: Aug. 2, 2008
This was my first time cooking veal. The recipe was fast and easy using ingredients on hand. I used dried rosemary and although the rosemary cooked for a while, it was still crunchy in the end; I will use fresh rosemary next time. The red wine really never reduced, maybe you need to add flour or cornstarch in the end? I loved the flavor of the mushrooms and rosemary. It would even make a great side dish without the veal. Will make again but I'll try to make the sauce thicker and use fresh rosemary.
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1 user found this review helpful

Chicken Enchiladas V

Reviewed: Jul. 31, 2008
Great base recipe but too bland for my taste. I used hot chili powder but next time I will take the advice of another reviewer and use taco seasoning and cheese soup not cream of chicken. Will definitely make again and modify it to suit my preferences.
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Grilled Lamb with Brown Sugar Glaze

Reviewed: Jul. 27, 2008
This was my first experience cooking lamb and I marinated the chops for more than one hour. I broiled the chops in my toaster oven. I loved the taste of the lamb and the sweetness of the seasonings together. I will definitely make again.
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4 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jul. 22, 2008
Disappointing. I will buy a store bought rotisserie chicken next time. I rubbed the seasoning under and on top of the skin; I allowed the seasonings to penetrate the bird overnight while wrapped in plastic wrap. I stuffed the cavity with onions (no garlic but will next time). The next day, I put the chicken on top of an oven rack inside a roaster but did not baste it; the chicken was still tender and moist without basting. I am disappointed with the lack of flavor; I did not change the ingredients and even included the white pepper although others omitted it but I still think this recipe was missing the KICK that I expected. The cooking method deserves the five stars. That's why I compromised with four stars--3 for seasonings and 5 for the cooking method. I will use the cooking method again just not the seasoning mix.
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Grilled Zucchini II

Reviewed: Jul. 20, 2008
My favorite way to eat zucchini! I prefer the Italian dressing but I have also used balsamic vinegar salad dressing as a marinade. I slice the zuchinni lengthwise (not as pictured) so it's easier to turn over on the grill with tongs. I put the zucchini and dressing in a gallon ziploc bag for easy clean up and you can even put it in the fridge overnight and it will be ready to cook the next day. You don't need to add anything else. Buy the cheapest dressing available and you will be satisfied with the results. ENJOY! UPDATE: If you prefer the coin size bites, the Pampered Chef Grilling basket works great. But, if you like the grill marks, you need to cook it directly on the grill.
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14 users found this review helpful

Sauteed Portobellos and Spinach

Reviewed: May 26, 2008
I increased the basil and pepper to 1/2 tsp. each and increased the garlic to 2 cloves as recommended by others. I still think it was missing something so I added 1 Tablespoon of balsamic vinegar and that was the zing that I was looking for. I also omitted the salt. I made this again for a dinner party and it gets cold really fast; will only make this again for the family not a huge group. Also, the presentation wasn't as pretty as the picture posted.
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1 user found this review helpful

Tasty Lentil Tacos

Reviewed: Apr. 12, 2008
Prepared the recipe without making any changes, additions, or deletions. It turned out FABULOUS! I loved the taste and texture. A definite keeper! Will make again and again! Thanks for the great recipe.
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1 user found this review helpful

Greek Style Garlic Chicken Breast

Reviewed: Apr. 12, 2008
Used Lizabeth's recommendations. I decreased the oil to 1/2 cup but next time, will decrease more to at least 1/4 or even 1/8 cup. Used 3 TBS lemon juice since I didn't have lemons on hand. Used 1 tsp. of oregano and basil and 1/4 tsp. of cayenne and red/black pepper mix but that combination takes away from the original "Greek" recipe. Love the changes but it is what it is...not really Greek. I served the leftover chicken strips over a salad. Very tasty! Didn't understand the concept of "cutting" the chicken prior to marination but either way, the chicken breasts were so tasty and WILL MAKE AGAIN!!! A definite keeper!
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Feta Eggs

Reviewed: Apr. 12, 2008
Omitted the salt and tomatoes. I used kalamata olives (recommended by another reviewer) and increased the feta. I also added a little milk to the egg mixture before I added the eggs to the pan. Great base recipe that's easy and has unlimited possibilites. Next time I will add either garlic or oregano like others recommended or herbed feta. Also want to try it with green or red peppers. Again, great base recipe that allows the cook to adapt to their personal preferences. Will make again!
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Greek Chicken

Reviewed: Apr. 10, 2008
I used blue cheese and I really didn't like the blue cheese taste although I love blue cheese...disappointing. The chicken was so moist and tender that I will make this again but I will use feta and kalamata olives for a 5 star dish. This is a really easy recipe. I also increased the temperature to 375.
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1 user found this review helpful

Chickpea Salad II

Reviewed: Apr. 5, 2008
I doubled the garlic, substituted feta for parmesan cheese but something was still missing. I let the salad marinate overnight but a distinct flavor was not there...perhaps it needs some kalamata olives? It was good but not great nor memorable.
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