Lori Recipe Reviews (Pg. 5) - Allrecipes.com (1598277)

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Roasted Red Pepper Tapenade

Reviewed: Jun. 2, 2012
I increased the servings in the recipe based upon my wine party and ended up with almost equal amounts of roasted red peppers and artichokes. I mixed everything together minus the fresh cilantro and stored it overnight in the refrigerator. Guests really enjoyed the flavors but several commented that the garlic was too strong. Perhaps it was too strong for a wine party but not an Italian party? One family asked for the recipe so I will make this again but with 1/4 of the garlic. So simple and such a great idea. Thanks for sharing.
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2 users found this review helpful

Mushrooms with a Soy Sauce Glaze

Reviewed: Jun. 2, 2012
I followed the recipe exactly but substituted the soy sauce for Mrs. Bragg's Liquid Aminos, since I had that on hand, and everyone loved it. It was devoured and a definite keeper. Thanks for the great, simple recipe!
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2 users found this review helpful

Kalamata Olive Tapenade

Reviewed: May 18, 2012
Delicious! I did not deviate from the the recipe. I made it the night before a party and put it in the fridge overnight. It was well received! I will make this again. Thanks for sharing.
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3 users found this review helpful

Mixed Vegetable Salad

Reviewed: Jan. 7, 2012
Very Good. My sister couldn't believe that it was a frozen bag of mixed vegetables since the celery, onion, and pepper lead to you believe it's a fresh salad. It stores well overnight. I used less sugar--similar to the Overight Vegetable Salad recipe from this site and used flour vs. cornstarch. It's nice and tangy and is a great salad to make in advance.
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3 users found this review helpful

Slow Cooker Collard Greens

Reviewed: Jan. 5, 2012
I used this recipe for the slow cooker method and I used the Kickin' Greens for the actual recipe. I used bacon grease vs. olive oil and sauted the onion and garlic then added two pounds of collard greens. I used a dandoodle (VA/NC seasoned meat), water not chicken broth, and red pepper flakes. After 45 minutes on the stove, the greens were bitter so I added 1T. brown sugar and 1 T. apple cider vinegar. I transferred the greens to a slow cooker and let it sit in the fridge overnight with the dandoodle which provides the seasonings. I cooked the greens on low for 4-6 hours and kept adding brown sugar to eliminate the bitterness. Overall, I probably added 1/4 c. brown sugar and 2 T. apple cider vinegar for the 2lbs. of fresh collard greens. My BIL uses honey vs. brown sugar. Definitely a keeper! Delicious and this slow cooker method does not make the greens turn to mush but I prefer the fresh onions and garlic of the kickin' collard green recipe.
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17 users found this review helpful

Mexican Rice II

Reviewed: Jan. 5, 2012
I didn't love this...sorry.
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4 users found this review helpful

Amaretto Cake

Reviewed: Jan. 5, 2012
Yummy if you LOVE amaretto.
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3 users found this review helpful

Salmon with Lemon and Dill

Reviewed: Jan. 5, 2012
Healthy but I didn't like the thick coating of dill on top of the salmon.
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3 users found this review helpful

Simple Broiled Grapefruit

Reviewed: Jan. 5, 2012
I love this simple recipe. I used brown sugar splenda and added a dash of pumpkin spice. If you don't have the pumpkin spice, add cinnamon or nutmeg. Yes, this recipe can be messy but very yummy!
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8 users found this review helpful

Baked Zucchini Chips

Reviewed: Jan. 5, 2012
Added dried garlic and more parmesan. I used my toaster oven and this was fabulous! A definite keeper!
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2 users found this review helpful

Ratatouille Bake

Reviewed: Jan. 5, 2012
My sister's family made this and loved it. I don't know if they changed the recipe at all however, the ravioli was a great idea. This is a keeper. Thanks for sharing!
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2 users found this review helpful

Amy's Garlic Egg Chicken

Reviewed: Jan. 4, 2012
This chicken is very tender and quiet tasty. I took the suggestions of some of the reviewers by cutting back on the bread crumbs to 1/2 cup and used panko crumbs. Used 3/4 cup of cheese and omitted the salt. Delicious!
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2 users found this review helpful

Black-Eyed Pea Salad

Reviewed: Jan. 4, 2012
I used fresh black eyed peas. I put everything together and let it sit overnight but it was missing something. I added a little garlic powder and it was still missing something. I didn't have salsa but perhaps it would have saved the salad. I ended up serving it with multigrain scoops. I won't make this again. Sorry.
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5 users found this review helpful

Kickin' Collard Greens

Reviewed: Jan. 4, 2012
I used bacon grease vs. olive oil. I sauted the onion and garlic then added two pounds of collard greens. I used a dandoodle, water, and red pepper flakes. After 45 minutes on the stove, the greens were bitter so I added 1T. brown sugar and 1 T. apple cider vinegar. I transferred the greens to a slow cooker and let it sit in the fridge overnight. I cooked the greens on low for 4-6 hours and kept adding brown sugar to eliminate the bitterness. Overall, I probably added 1/4 c. brown sugar and 2 T. apple cider vinegar. My BIL uses honey vs. brown sugar. Definitely a keeper! Delicious!
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2 users found this review helpful

Grandma Egan's Chicken Stock

Reviewed: Jan. 4, 2012
I used a slow cooker and it worked out well however you must add seasonings--bay leaves, basil, etc. to make this a five star recipe.
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3 users found this review helpful

Overnight Vegetable Salad

Reviewed: Jan. 3, 2012
I followed the recipe (I used the flour, sugar, and mustard not the other reviewer recommendations) and it was loved by most of the guests. For the simplicity and taste, I would make this again. My sister LOVED it and was surprised that I used a frozen bag of vegetables since I had fresh chopped celery, green peppers, and onions in it; she thought everything was freshly chopped/cooked. I would add a can of black beans next time for more protein.
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4 users found this review helpful

Very Easy Shrimp Dip

Reviewed: Dec. 27, 2011
I used frozen salad shrimp; it looked okay but no one touched it. It was a simple recipe but I won't make this again.
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4 users found this review helpful

Overnight Tuna Casserole

Reviewed: Dec. 27, 2011
So easy and tasty! I used ingredients in my pantry-- two pouches of tuna and cream of mushroom soup, I also used the quick cook pasta. Next time I would add a little garlic and cayenne pepper. The quick cook pasta decreased the microwave time. Definitely a keeper! Thanks.
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5 users found this review helpful

Celery Stuffing

Reviewed: Oct. 1, 2011
Good but not great. I cooked it in my convection oven and it was moist. I just think it was missing something... I used butter not margarine but omitted the salt since I used boullion. The celery was not over powering.
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2 users found this review helpful

Twenty-Four Hour Salad

Reviewed: Sep. 27, 2011
I have used Romaine lettuce which is great if you are serving it the next day but does not really work as well as Iceberg lettuce especially if you want leftovers. Red or green bell peppers work well. Red onions are more tasty than the white. Do not thaw the peas. Just rinse them under hot water. The frozen peas keeps the salad cool and makes it easier to spread the dressing on top. MAYO: MAYO is of course delicious but very high calorie! 100% Miracle Whip does not taste great with this salad. Kraft MAYO with Olive Oil is a great substitute. I prefer to substitute the white sugar with splenda. Add a little bit of FF Skim Milk to thin out the dressing which makes it easier to spread. Use leftover bacon vs. canned bacon bits. If you put the bacon under the mayo, the bacon will soften otherwise, it looks great on top of the cheese. We have added sliced hard boiled eggs to the top of the salad for decoration and also added chopped hard boiled eggs as a layer both work well and add more protein to the dish. I love that you can make this recipe a day before and let it sit overnight. My Grandma would be proud that I still make this recipe.
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12 users found this review helpful

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