Lori Recipe Reviews (Pg. 8) - Allrecipes.com (1598277)

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Sweet-Sour Red Cabbage

Reviewed: Mar. 27, 2009
I cut the recipe in half and I used one 10 oz. bag of shredded red cabbage. I used 1 TBS. of Splenda granulated sugar and 1TBS. of Splenda brown sugar blend since I don't have the real stuff. I forgot to peel the apples and it really doesn't make a difference. After cooking the cabbage mixture for 30 mins., I could really taste the bacon grease and I was disappointed. Then, I added the white wine vinegar, salt, pepper, and cloves it really gave the cabbage a nice sour taste. I really loved this recipe! I wouldn't change a thing but extra bacon is always nice! Loved it! THANKS!
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9 users found this review helpful

Reuben Noodle Bake

Reviewed: Mar. 25, 2009
Nothing special and it does not reheat well. I used Thousand Island Dressing in lieu of the but mayo but I won't make this again because it wasn't memorable and was dry.
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4 users found this review helpful

Feta Cheese Turkey Burgers

Reviewed: Mar. 14, 2009
Bland. The first batch I made and cooked as recommended. The second batch I made and let the ingredients marinate overnight but I didn't notice a difference. Again, BLAND! Not terrible but I won't make again.
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0 users found this review helpful

Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Mar. 14, 2009
I used less salt and next time I would use less sugar--it was a little too sweet for me. But overall, a very easy, tasty recipe that I would recommend to others.
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0 users found this review helpful

BBQ Feta and Hot Banana Pepper Turkey Burgers

Reviewed: Mar. 14, 2009
I did not deviate from the recipe's ingredients. However, I made the burgers and let them refrigerate overnight. I think this was the key to ensuring the burgers retained moisture and the banana peppers really marinated/tenderized the turkey meat. The burgers did not fall apart either and no, I didn't add any binders i.e., eggs, bread crumbs, etc. Yes, the feta disappears into the burger (ref: Holly's comment) but you can still taste it. I really like this but I think the key is putting all the ingredients together and letting it marinate overnight. So easy and tasty that I will make again.
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35 users found this review helpful

Spinach Salad with Pepper Jelly Dressing

Reviewed: Mar. 11, 2009
I used habanero pepper jelly and loved it. I ommitted the salt and goat cheese. Next time I will use less oil and feta cheese. This was suprisingly good; I will make this recipe again.
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2 users found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Mar. 9, 2009
Great for a Reuben Sandwich but I prefer the sweet taste of the Guinness Corned Beef recipe instead especially if you are serving it as the main dish and not sandwiched between bread in a Reuben. You can also modify the Guinness Corned Beef recipe and for the slow cooker; I did and LOVED it. This recipe is good but overall bland.
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0 users found this review helpful

Grilled Portobello Mushrooms

Reviewed: Jan. 19, 2009
BLAND although I poured the onion powder, garlic, and black pepper on the gills and let it sit overnight. This recipe NEEDS balsamic vinegar and thyme. I won't make this again unless I alter the recipe to match the Portobello Sandwich recipe on this site.
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1 user found this review helpful

Portobello Sandwiches

Reviewed: Jan. 18, 2009
I was expecting a 3-4 star recipe review based upon previous reviews BUT, if you take the mushroom and pour the pepper, thyme, balamic vinegar, oil, etc. on the gills and marinate overnight, you will definitely have a 5 star recipe that doesn't need a bun or mayo to make it better.
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2 users found this review helpful

Stuffing for Slow Cooker

Reviewed: Jan. 16, 2009
I made this for Thanksgiving dinner. I mixed all the ingredients together in the crockpot and put the crockpot on a timer to start several hours later (while we were asleep). When we woke up, the stuffing was burned and unedible. I think the idea and ingredients were great. Perhaps it burned since I decreased the broth as recommended by others??? I will try this again since it makes sense and is so easy. But, I will start the crockpot when I'm in the kitchen next time.
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7 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Jan. 16, 2009
DELICIOUS! I didn't have a package of dry Italian-style salad dressing mix so I found a recipe for "Italian Herb Salad Dressing mix Clone" at www.recipezaar.com Slightly modifying (decreasing) that recipe, I used 1 tsp. oregano, basil, paprika and freshly ground black pepper, 1/2 tsp. onion powder, 1 TBS garlic powder, and two packets of granulated sugar and added that to the chicken in this recipe in lieu of the Italian dressing mix. The recipe was not salty and didn't need anymore garlic as others noted. I used Campbell's 98% fat free cream of chicken soup and I only had a 1/2 brick of cream cheese (again, that's what I had on hand) but it worked great. I first kept the chicken cubed but shredded it later; I definitely recommend shredding the chicken. Since I used only 1/2 brick of cream cheese, you should probably add milk or sour cream to thin it out but it still tastes GREAT as is...this is a definite keeper!
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0 users found this review helpful

Portobello Mushroom Burgers

Reviewed: Jan. 5, 2009
Do not deviate from this recipe; use the exact ingredients and marninate as directed. I cooked onions on my George Foreman (medium heat) first and then I cooked the portobello. LOVED IT!
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1 user found this review helpful

Sauerkraut Pork Supper

Reviewed: Jan. 1, 2009
This was okay, the pork grows on you but I was REALLY disappointed with the sauerkraut. The kraut did not have ANY zip. I was glad that I had an extra can in the cupboard since we like the taste of sauerkraut. I probably won't make this again although it was really easy to prepare and I cooked it in the crockpot. UPDATE: won't make again, sorry for the bad review.
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2 users found this review helpful

Caroline and Brian's Stuffed Mushrooms

Reviewed: Dec. 29, 2008
VERY SPICY but delicious. I used turkey breakfast links and sauted the links with garlic. I used a food processor to mix everything together and stored it in the fridge overnight. I also decreased the cook time to 12 minutes and broiled it for a few minutes in the end. I love spicy food so I of course loved the recipe but if you do not LOVE cayenne and pepper, you need to decrease the amounts. Very filling and tasty, a definite keeper.
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5 users found this review helpful

Slow Cooker Moose Roast

Reviewed: Dec. 28, 2008
Here's the positive and negatives about this recipe. Positive: No gamey taste and you don't need to soak the roast overnight with buttermilk. Easy to make and only a couple of ingredients. Can use applesauce and water in lieu of the apple juice which results in a thicker gravy. Negative: Nothing special but good. Overall, I like Slow Cooker Italian Moose Roast Sandwiches more than this recipe.
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4 users found this review helpful

Charleston Breakfast Casserole

Reviewed: Dec. 28, 2008
Used Texas Toast garlic and cheese croutons, cooked bacon until done (not cripsy), and put in the fridge overnight. Easy to prepare and tasty. Served with Tabasco sauce, next time I will add cayenne to the recipe. Will make again.
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3 users found this review helpful

Basil Pesto Bread Rounds

Reviewed: Dec. 5, 2008
Addictive! Like many other reviewers, I used the "Easy Pesto" recipe from this website which includes quite a bit of garlic so I omitted the garlic. I also used lite mayo. Such a simple recipe with so much taste! It's so easy to prepare ahead--toast the slices the day before and mix the topping together and store overnight. Makes a quick appetizer while you prepare dinner.
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1 user found this review helpful

Easy Pesto

Reviewed: Dec. 4, 2008
Five stars! Easy to make, tasty, and cheaper than buying it already prepared in the store or buying pine nuts. I followed PatiO's advice and decreased the oil and used a little water. You can't tell there's less oil. Also, ten minutes was too long for the almonds; the first batch ended up burned perhaps it was the toaster oven? The second time, I baked the almonds for 6 minutes and they were perfect. I think parmesan would be a nice addition but I don't need any more calories so I will wait and add it on top of my pasta. This is a definite keeper.
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0 users found this review helpful

Pepperoni Stuffed Zucchini

Reviewed: Dec. 4, 2008
I used turkey peppersoni and although I added fresh garlic, cayenne, and Italian seasonings, I still think it was missing something...more cheese or even cream cheese perhaps? I liked the pepperoni with the zucchini but I won't be craving this recipe as written. I also used a melon baller to scoop out the center of the zucchinis; very easy.
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4 users found this review helpful

Bucatini Pasta with Shrimp and Anchovies

Reviewed: Dec. 4, 2008
I decreased the recipe for one person and I LOVED it! I used 1/2 cup sliced zucchini and 1/2 cup chopped tomatoes. I also used whole wheat penne pasta to decrease the calories which also resulted in 1/2 cup when cooked. I couldn't taste the anchovies which I love so next time I will use more than three anchovies. Make this recipe without making any changes first; you won't be disappointed. Will definitely make again!
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11 users found this review helpful

Displaying results 141-160 (of 258) reviews
 
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