Lori Recipe Reviews (Pg. 11) - Allrecipes.com (1598277)

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Eggplant Parmesan II

Reviewed: Feb. 17, 2008
While making Amy's Garlic Chicken from this website, I was trying to find a new recipe to use the left over egg whites. Well, this recipe was the answer and together, they make a great meal! 1) I salted the eggplant and let it rest for 30 minutes--(I didn't understand the rationale so I Googled it and found out that eggplant soaks up tons of oil unless you salt it. Healthy recipes are always a plus, so I salted it for 30 minutes and then rinsed and dried the eggplant slices.) 2) I made the bread crumbs according to this recipe and dipped the 1/4 inch slices of eggplant in egg whites and then in the crumbs. 3) I cooked the eggplant using NDG42200's advice, 7 minutes on each side, 425 degrees, and on a dark cookie sheet coated with Mazola Pure Canola Oil Spray. 4) I spooned a small amount of spaghetti sauce on top and lightly sprinkled mozarella cheese on top. Then, I baked it for 5 more minutes until the sauce was heated and the cheese was melted. They looked like a healthy version of bruschetta and tasted great! 5) Although my bread crumbs were Italian seasoned, next time, I would add garlic powder and parsley to the bread crumbs since I liked Amy's Garlic Chicken's bread crumbs better. I love the healthy changes that I made but this recipe gave me an awesome base; thanks for the posting!!!!
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5 users found this review helpful

Grilled Salmon I

Reviewed: Feb. 16, 2008
Loved the taste! I used splenda brown sugar mix, lite soy sauce, and less oil to make it healthier. I also cooked the salmon in a foil packet in my toaster oven for fast and easy clean-up--425 degrees for 15 minutes but watch it closely since the cook time depends on the thickness of the salmon. Will definitely make again.
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1 user found this review helpful

Maple Salmon

Reviewed: Feb. 16, 2008
I wish I could give this ten stars due to the taste, simplicity, and a quick dinner! I marinated the salmon in a foil packet for 30 minutes and then cooked it in my toaster oven. I used lite syrup and since I used full strength soy sauce, I used garlic powder versus garlic salt. This is a definite keeper! Thanks.
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0 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Feb. 6, 2008
Loved it! I used celery seed in lieu of celery salt (what I had on hand) and added garlic, paprika, and cayenne pepper. I used the same measurement for the basil, pepper, onion powder, celery seed, paprika, and cayenne pepper. I used double the amount of garlic powder in comparison to the other ingredients. Also make it in a foil packet in my toaster oven. So easy, so tasty, will defintely make again! THANK YOU
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0 users found this review helpful

Puttanesca I

Reviewed: Feb. 3, 2008
Excellent! I used green and black olives since I had them on hand. I also used less olive oil and would decrease it more next time. I used one 14.5 oz. can of tomatoes instead of fresh. I used my magic bullet blender and processed the tomatoes. I also chopped the anchovies in it...it eliminated the random bones you get when you cut anchovies. I loved the recipe especially since it is so adaptable.
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3 users found this review helpful

Garlic Broccoli

Reviewed: Feb. 3, 2008
Easy recipe. I blanched the broccoli to bring out the green color and used balsamic vinegar because I didn't have the red wine vinegar on hand. It was good but not something that I would make often.
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0 users found this review helpful

Baked Salmon II

Reviewed: Feb. 3, 2008
This was just OK. The flavor just wasn't that strong perhaps it could use more lemon juice, fresh lemon slices, or even dill as recommended by others. Based upon the reviews, I reduced the oil and would recommend that to everyone. Although I had fresh salmon shipped from Alaska, the recipe was unmemorable. I won't make this one again...my family and I liked the Grilled Salmon I (on this website) better. Sorry.
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1 user found this review helpful

Stuffed Green Peppers I

Reviewed: Sep. 15, 2007
I had instant rice on hand so I modified the recipe. After cooking the peppers in water, I browned the meat, onion, and I used stewed tomatoes. Since I omitted most of the salt in the recipe, I increased the worcestshire sauce to 2T. Using instant rice allowed me to simmer the tomatoes covered for only five minutes. (I didn't have to bake it in the oven.) Then, I added the cheese. Very tasty.
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Herbed Cottage Cheese

Reviewed: Aug. 29, 2007
I didn't have chives on hand and cannot imagine eating it for breakfast but in the afternoon or late at night, it's delicious and reminds me of the goodies on top of a slice of garlic bread. I definitely recommend this recipe to anyone.
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0 users found this review helpful

Feta Chicken Salad

Reviewed: Aug. 19, 2007
I used one pouch and two cans of chicken. I did not have a red onion on hand so I used dried, minced onion from the spice jar. It was delicious! For the reviewers that claim you cannot use canned chicken, they are wrong and not on a budget. I had all of the ingredients on hand and wouldn't change a thing. Thanks for a great recipe!
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0 users found this review helpful

Watermelon Summer Salad

Reviewed: May 29, 2007
All the ingredients are necessary. The lime neutralizes the onion and the feta salts the watermelon. However, the ingredients are so unique not many want to try it but those that did, only 2/3 enjoyed it. I probably won't make this again but thanks for an interesting recipe.
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2 users found this review helpful

Balsamic Pea Salad

Reviewed: May 29, 2007
I love balsamic vinegar but I was not impressed. Probably won't make this again.
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6 users found this review helpful

Slow Cooker Cranberry Roast

Reviewed: May 29, 2007
Too sweet and the onion soup makes it too salty. I did not like this at all.
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0 users found this review helpful

Slow Cooker Apple-Scented Venison Roast

Reviewed: Apr. 22, 2007
Delicious! I think the apples take away the gamey taste. I omitted the oil and used one cup of beef broth in lieu of the hot water and bullion cube. Simple yet very tasty…I will make it again but I will probably salt and pepper to the roast before cooking.
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150 users found this review helpful

Reuben Hot Dish

Reviewed: Mar. 18, 2007
I made half of this recipe in a 9x9 pan. I used one 8 oz. package of sliced corn beef; one 15 oz. can of sauerkraut; four slices of rye bread cubed, not crushed; and I cooked my whole wheat noodles al dente before adding to the recipe. I thought this was flavorful and the key was keeping the bread in a cube form. Thanks for the tasty dish.
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4 users found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 18, 2007
This was the second time I have made corn beef. The first time I boiled it on the stove and it was really stringy/tough. This time, I put it in a slow cooker overnight. It was flavorful and fell apart with a butter knife. I added the spice packet and used two beers in order to ensure it was covered while cooking. Delicious! Will make it this recipe again.
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0 users found this review helpful

Korean Slow Cooker Pork Chops

Reviewed: Mar. 10, 2007
I used extra bean paste because I love spicy food and I used 2/3 chicken broth and 1/3 soy sauce as recommended by another user.
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13 users found this review helpful

Slow Cooker Venison Roast

Reviewed: Mar. 4, 2007
First time cooking venison and this recipe was easy. I did not use garlic salt, used fresh garlic instead and Campbell's Healthy Request soup. I also added potatoes, carrots, celery, and canned but drained mushrooms to the recipe. I still think it was too salty. The gravy was delicious and the meat was tender but too much salt for me.
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1 user found this review helpful

Shoofly Pie I

Reviewed: Mar. 3, 2007
My 87-year-old grandmother swears the secret to a successful pie is using King Syrup not Bryer Rabbit Molasses or any other Dark molasses which makes a huge difference in the taste. Changes to the ingredients: She uses Crisco in lieu of the butter (a total of 2T. per pie) and more brown sugar 1/4 c. more than this recipe states. She also reserves more topping so it doesn't sink/absorb into the pie (1 cup). To prevent a runny pie, she bakes it for 5 mins. at 400 then 25 mins. at 350. I hope this helps the runny/taste questions. Definitely a PA Dutch keeper.
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16 users found this review helpful

Chicken Corn Soup I

Reviewed: Mar. 3, 2007
I never use the hard boiled eggs in this recipe. I also make my rivels slightly different: 1 1/3 c. flour, 1/2 tsp. salt(cannot omit), 2 tsp. baking powder, 1 egg, and 1/2 c. milk. Otherwise, love the recipe, just like Mom's.
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