Lori Recipe Reviews (Pg. 4) - Allrecipes.com (1598277)

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Cantaloupe Bread with Praline Glaze

Reviewed: Oct. 22, 2012
Omit the glaze. The recipe fits in one 9x5 bread pan and two smaller aluminum bread pans. The consensus is the bread is better with chopped pecans in it. Use very ripe cantaloupe. I told everyone that it was pumpkin bread until they agreed that they liked it then I told them the truth. Many agreed that they wouldn't have tried cantaloupe bread. A definite keeper.
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4 users found this review helpful

Seven Layer Taco Dip

Reviewed: Oct. 22, 2012
Delicious with slight modifications. I doubled the recipe. So I mixed 2 cans of refried beans with one taco seasoning overnight and 1/2 of a serving of Taco Seasoning I by Bill Echols--it didn't make a difference. I put the remaining Taco Seasoning I in the sour cream/cream cheese mixture and let it sit overnight. Also used 2 jars of thick and chunky salsa and draining overnight eliminated two cups of water from the salsa. Layer 1-beans, layer 2-cream cheese, sour cream w/taco seasoning, layer 3-tomatoes, layer 4-green onions, layer 5-gucamole, layer 6-drained thick and chunky salsa, layer 7-cheese, layer 8-black olives. It keeps well in the fridge for at least a week. Next time I will put the taco seasoning in the sour cream mixture not the beans. I have also made it with Rotel vs. salsa which works well and is cheaper.
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8 users found this review helpful

Taco Seasoning I

Reviewed: Oct. 22, 2012
Delicious! Omitted the salt; so simple yet tasty.
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Spiced Pumpkin Seeds

Reviewed: Oct. 22, 2012
I had 1 1/2 cups of pumpkin seeds (fresh out of the pumpkin, not dried) and I used the amount of butter and Worcestershire sauce recommended for the two cups but I subbed seasoning salt for the salt and roasted garlic powder for the garlic salt. The recipe needs more flavor...I would double the garlic powder next time. Overall, good, not great.
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Pumpkin Black Bean Soup

Reviewed: Oct. 21, 2012
Used one large 24.5 oz. can of black beans for the puree and one 14.5 oz. can of diced, no salt added, tomatoes and leftover stewed tomatoes in the fridge to make the 16 oz. When added to the blender, it was too thick to puree so I slowly added one cup of chicken broth; it worked; the puree was smooth. I used 1/4 c. margarine but next time I will use the margarine/oil combination mentioned by others; you don't need 1/4 cup. Since I used fresh pumpkin, I only needed a total of 2 cups of chicken broth and one cup of water. Next time, I will use only two cups of chicken broth for a thicker soup. I omitted the ham; didn't have on hand and used apple cider vinegar in lieu of the sherry vinegar (same reason). I also added 1 teaspoon of cumin. Very filling but not pretty.
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Pretzel Turtles

Reviewed: Oct. 5, 2012
OMG! Delicious! I toasted the pecans (since mine were not fresh) in the oven for 8 mins.; 4 mins. on each side at 350 degrees. No need for additional butter or cooking spray, the natural oils are enough for the toasting process but watch closely to avoid burnt pecans--YUCK! Immediately remove from the oven and cool on paper towels. Meanwhile, lay the preztels and rolos on the parchment paper. Bake 4 minutes. Perfection! Press the roasted pecan on top. If you use the regular shaped preztels, it will resemble a turtle unlike the squared or round pretzels. I followed the recipe and everyone thought they were cute and Delicious! A keeper! Thanks for sharing!
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Cheesy Ramen Noodles

Reviewed: Sep. 27, 2012
I first had this recipe in Korea. The cooks would add hot dog slices or chunks of Spam and frozen corn kernels or frozen peas. I prefer to make this in the microwave using the noodles in the individual bowl. Add the water and seasoning packet, microwave for three minutes, take out of the oven and stir in 1-2 slices of cheese and a handful of frozen veggies. Delicous! I was never a huge fan of the hot dogs or spam but my friends loved it. A pat of butter also makes this creamier but also adds fat and calories. Very good. Thanks for posting.
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4 users found this review helpful

Jerky Lover's Jerky - Sweet, Hot and Spicy!

Reviewed: Sep. 9, 2012
I was marinating a steak in balsamic dressing and didn't get to cook it in a day or two so I decided to make jerky. I put the beef strips on a grilling rack; the pan was lined with aluminum and I sprinkled with ground black pepper. I cooked the beef on the racks at 150 degrees for 5-6 hours. I will definitely use this again when I am pushing the envelope on a steak.
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3 users found this review helpful

Oriental Asparagus Salad

Reviewed: Sep. 9, 2012
I steamed one 6 ounce (pricked) bag in the microwave for 2:30. 1 T. low sodium soy sauce, 1 tsp. sesame oil; 1 tsp. red wine vinegar; 1/8 tsp. ginger and 1/8 tsp. cumin. I omitted the sugar and sesame seeds. Yummy warm or cold!
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1 user found this review helpful

Super Easy Fruit Dip

Reviewed: Jul. 25, 2012
I made this for a party of 50 people following the recipe as written. No one liked it. Vanilla yogurt was too plain and didn't add to the whipped topping. I won't make this again.
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2 users found this review helpful

Spiced Applesauce

Reviewed: Jul. 6, 2012
Delicous! I used 1 1/4 cups water vs. apple juice for four apples. I added 1/4 tsp. cinnamon then looked for the cloves and allspice only to realize I didn't have any in the cabinet but I had pumpkin pie spice which I used as a substitute; I added 1/2 tsp. So light and refreshing and HCG diet compliant without the juice. To add sweetness, I added one packet of Stevia or four liquid drops. This is definitely a keeper.
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Peri Peri African Chicken

Reviewed: Jul. 6, 2012
I put the chicken and the seasonings in a ziploc bag to marinate. I was awaiting grilling weather but after 3 days, I ended up cooking the chicken in a casserole dish at 375 degrees for 40 minutes. I rinsed the bag with water and added it to the casserole dish. I used ground ginger since I didn't have fresh on hand. It was very tasty but next time I would add cayenne, black, or white pepper for a bigger kick. I love spicy foods and I don't think the hot chili powder gave me the kick that I wanted. For those on the HCG diet, this marinade complies with that diet. I will definitely make this again.
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Greek Pasta Salad I

Reviewed: Jul. 3, 2012
The Soldiers like the Antipasto Pasta Salad recipe more from this site. This one was very mild in flavor; Italian dressing would have been stronger. I won't make this again but it was good. We all like the other recipe more.
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Country Green Beans

Reviewed: Jul. 3, 2012
I also followed the recipe as written and it was okay; a borderline 2-star rating. I used fresh green beans but the onion, smoked ham, butter, and garlic just didn't provide flavor to the beans. Perhaps broth would have improved the flavor but increase the fat and calories and I was looking for a healthy recipe. I won't make this again although it was flavorless and edible.
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2 users found this review helpful

Herb-Stuffed Red Peppers

Reviewed: Jun. 26, 2012
This is my third stuffed pepper recipe from this site and my least favorite; I hated the allspice. The ground beef results in more calories than the Stuffed Peppers My Way and I feel that the spices are overwhelming. I won't make this again, sorry.
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Greeked Zucchini

Reviewed: Jun. 24, 2012
Definitely follow famouscooks' suggestions. I used 3/4 of a cup of diced red onion and 3/4 of a cup of diced green peppers, for one zucchini. Used 20 kalamata olives (I sliced and diced). I used at least a half a cup of fat-free feta. When layering, mix in at least 1/2 a teaspoon of rosemary and freshly ground black pepper and garlic powder; I didn't have Greek vinaigrette dressing I used an olive oil vinegrette dressing. I also, layered in finely diced capers. I put about 1T. of the olive oil on the foil and omitted the non-stick spray. YUMMY! But, the feta didn't melt for me unlike the picture. UPDATE: I tried it in a casserole dish and did not like it at all. The ingredients and flavors didn't melt together; it makes a better presentation in a casserole dish but doesn't taste as good as the foil version. Definitely a keeper in the foil with slight alterations.
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Best Bean Salad

Reviewed: Jun. 16, 2012
I grew up on this salad. The variety of beans provides more fiber and nutrition than other bean salads on this site. My mom always used 2/3c. olive oil or a canola/vegetable/olive oil combo to equal the 2/3c., 3/4c. APPLE CIDER VINEGAR (white is too strong), 1/2c. Splenda or 3/4c. sugar. The salad gets better with age so we try to make it 2-4 days ahead of the party. If you cannot make it ahead of time, microwave the drained and rinsed garbanzo and kidney beans for 60 seconds and the wax and green beans for 30 seconds; the black beans turn to mush if microwaved. Microwaving the beans softens them so the dressing is absorbed much quicker. I use my salad spinner to drain and rinse the beans--garbanzo and kidney beans together, dump in the plastic bag or bowl, then I spin the green and wax beans. This also mixes the beans together which results in less breakage or mushy beans. If I'm taking this to a party, I prepare the recipe in a gallon ziploc bag, pack in a cooler with ice blocks on the bottom, and then put in the bowl when I get to the party. The ziploc bag allows me to mix the beans/marinade together easily and the clean up is so easy. If you don't have ground black pepper, use 1tsp. celery seeds. I omit the salt from the recipe.
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Grilled Onion Blossom

Reviewed: Jun. 16, 2012
I love this versatile recipe. Always put the onion on the grill first--the foil really retains the heat so it can sit a few minutes while you finish cooking the steaks. I use small onions, the kind you find in the 5 lb. onion bag, when I forget to start the cookout with the onion on the grill however the cook time is 20 minutes or less. The new non-stick grilling aluminum foil works really well so you don't have to coat the inside of the foil with butter or non-stick spray. A few variations of this recipe are: 1T. brown sugar, 1 1/2T. butter, and 1T. worchestersauce, ground black pepper-no garlic salt OR 1T. brown sugar, 1 1/2T. butter, 1T. soy sauce-no garlic salt OR 1T. brown sugar, 1 1/2T. butter, 1T. steak sauce (vidalla onion steak sauce is a crowd pleaser), and ground black pepper-no garlic salt. The recipe variations result in a brownish-colored onion not as pictured in this recipe however, this is such a simple addition to a great steak dinner or it's even great on grilled sausage or brats. I haven't tried soaking the onion in water yet. Happy grilling!
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Sauteed Mushrooms in Garlic

Reviewed: Jun. 15, 2012
I didn't like this one as much as the Mushrooms with Soy Sauce Glaze recipe. Perhaps it was the wine that I used but I love mushrooms and garlic but it didn't hit a homerun. Sorry.
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Pea Salad

Reviewed: Jun. 15, 2012
I loved the simplicity but it was a little dry for me the day that I made it and I was hoping that the frozen peas would add more moisture overnight but it didn't. Using the stated measurements for the mustard, the overall color and presentation wasn't great; I recommend adding more mustard so it's yellow (not brown) or omit the mustard. I added one hard boiled egg which I had on hand and need to use but next time I would add more mayo or sour cream and perhaps bacon. This is a great starter recipe. Thanks for sharing!
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