Lori Recipe Reviews (Pg. 9) - Allrecipes.com (1598277)

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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

Cheesy Zucchini Casserole I

Reviewed: Dec. 1, 2008
I cut up four SMALL zucchini and when I realized that I had three cups of chopped zucchini, I looked for a review that closely matched my needs...I followed "Nancy's" advice. I cubed four slices of wheat bread, 1/4 cup melted light margarine, 1/4 large chopped purple onion, 1 tsp minced garlic, 2 beaten eggs, and 1 1/2 cups cheddar cheese. I sprayed an 8 x 8 glass pan with Pam and covered with foil also sprayed with Pam. I baked at 350 covered for 30 mins. then uncovered for 20 mins. My family thought this was a little bland but when served with Tabasco sauce, it was a huge hit. I guess that means that cayenne pepper would be a nice addition to the dish...
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1 user found this review helpful

Mediterranean Stuffed Chicken

Reviewed: Nov. 28, 2008
DELICIOUS! I used McCormick's :It's A Dilly" seasoning which includes lemon pepper with the dill seasoning. I added a splash of milk to process the feta and cream cheese easier in the food processor. I have also followed LAMBIE's recommendations and added olives and red onions the but I was SO DISAPPOINTED. Stick with the recipe, it is perfect as is...no need to make any alterations. The only change that I made was that I used toothpicks not string. The cheeses were so creamy--I will make this again.
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2 users found this review helpful

Christmas Chip Dip

Reviewed: Nov. 17, 2008
I totally agree with Breeze's review. Leave the cream cheese in block form and put the jelly on top; delete the nuts. It's best to put several spreaders in the cream cheese since it's so thick. (It's not really a dip.) It tastes great on wheat thins. You can even use reduced fat/calorie cream cheese. A great way to serve pepper jelly.
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9 users found this review helpful

Manhattan Clam Chowder II

Reviewed: Nov. 17, 2008
I made 1/2 of the recipe. I had extra clam juice in the fridge so I ended up with approx 1 cup clam juice and 1/2 cup water. I used a can of diced tomatoes that were seasoned with oregano, basil, and garlic. I think if you did not have the extra clam juice and seasonings the recipe would be really bland. This is a very easy recipe.
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0 users found this review helpful

Savory Deviled Eggs

Reviewed: Nov. 17, 2008
I love deviled eggs with vinegar and the white vinegar taste was just right but I didn't like the dill or garlic aftertaste. I won't make this again.
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1 user found this review helpful

Special Deviled Eggs

Reviewed: Nov. 16, 2008
I really wanted to love this recipe because I love horseradish but I didn't like the relish with the horseradish. I mixed everything in a ziploc bag and then cut the corner off so there was minimal clean-up. I was hoping the leftovers would result in a better flavor but again, we did not like it. I won't make this one again.
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1 user found this review helpful

Bacon and Cheddar Stuffed Mushrooms

Reviewed: Nov. 11, 2008
Honestly, I love stuffed mushrooms so I would probably rate a cream cheese stuffed mushrooms similarly. I fried the bacon in a pan over low heat and then I drained the bacon on paper towels. I omitted the butter and sautéed the onions and mushroom stems in the bacon grease. Keep the temperature and time the same. I really enjoyed this one! Will make again…thanks.
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1 user found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Nov. 11, 2008
I love tangy salad dressings and this definitely has some zip. I made a greek salad with feta and olives so I omitted the salt in the recipe. The first time I made it, I forgot the dijon so I added it later and it tastes much better with the dijon. I can't wait to use this as a steak marinade or even use this dressing in the Grilled Zucchini II recipe from this website. A keeper!
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Horseradish Dipping Sauce

Reviewed: Nov. 11, 2008
I decreased the servings to 4 and made the following changes: doubled the horseradish (2TBLS) although I used extra hot, I still think it could use more horseradish especially if you are serving this with prime rib or roast beef. I omitted the salt, and used 1/8 tsp. of garlic salt, paprika, and onion powder. I let the dip sit overnight but I don't think it's necessary. I served this with oven baked zucchini sticks from the recipezaar website.
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Greek Garbanzo Bean Salad

Reviewed: Nov. 10, 2008
Need to use kalamata olives versus the black olives. Although I let everything marinate overnight, the Italian dressing that I used didn't add anything special. I think an oil/vinegar mix with greek seasonings would have been better. This wasn't memorable so I won't make this again.
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Stuffed Peppers My Way

Reviewed: Nov. 10, 2008
LOVED IT!!! Which is a surprise since my Mom's stuffed pepper recipe has always been my favorite and unbeatable. I used a red and yellow pepper. I baked the peppers for 15 minutes and some of the edges ended up brown despite greasing the baking sheet. I omitted the salt; the fat free feta that I used had enough. I also used brown rice and 1/2 green and 1/2 white onion. I think if you bake the peppers more than 15 minutes the end result and texture would be comparable to the cooked tomatoes; mushy not slightly firm. Again, LOVED this recipe; will make again!
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Chow Mein Clusters

Reviewed: Nov. 10, 2008
I replace the chow mein noodles with Fiber One cereal. I also omit the peanuts to keep it healthy. Very simple recipe and no one will know the difference between using Fiber One cereal or chow mein noodles.
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1 user found this review helpful

Bulgogi (Korean Barbecued Beef)

Reviewed: Nov. 10, 2008
After living in Korea for two years, I love Korean food including kimchi! I marinated the meat overnight and cooked it on my George Foreman grill and served it over rice. I didn't have a carrot but I wish I did, many Korean restaurants add a carrot and it adds color and texture. I omitted the salt and MSG, you don't need it. I used low sodium soy and Splenda 1/2 and 1/2 sugar (half sugar and half Splenda). The key to Bulgogi is marinating overnight and if you freeze your meat for 30 minutes prior to slice, it is easier to get thin slices. I will definitely make this again! It is a fabulous recipe.
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1 user found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Nov. 9, 2008
Cooking for one...I used one microwave ready Russet potato (in plastic). It said to microwave for 7-8 minutes so I choose 7 minutes and let it sit for 10 minutes as instructed. I cut the potato in half and the skin fell off so I had to adapt the recipe. I put the potato in a ramkin and mashed the ingredients together. It was chunky, not creamy and I baked it as directed. The taste was fabulous but it was a little dry (not bad though) so next time I would probably add another tablespoon of milk. The flavors really melt together and you don't need any salt. Will make again!
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Steak Tip Marinade

Reviewed: Nov. 9, 2008
Used Hunt's Original BBQ sauce and Kraft Free Italian Dressing. Marinated for 5-6 hours. You could definitely taste the Worcestershire Sauce more than anything else. So, if you don't like Worcestershire Sauce, you need to decrease the amount. I like this marinade better than a strictly Italian dressing marinade but it's still missing something. Would make again but won't make it to impress anyone.
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1 user found this review helpful

Blueberry-Sausage Breakfast Cake

Reviewed: Nov. 5, 2008
Okay so I'm the first one that won't make this again. Loved the idea, ingredients, ease to prepare overnight and bake later and even using frozen blueberries but I think it was missing something. I guess I prefer a traditional sour cream/brown sugar/butter coffee cake. I enjoyed the blueberries on top and I put the leftover blueberries on top of the leftover cake before I refrigerated it (recommended by another rater). However, there were leftovers and I only made 1/2 of the recipe. Again, great idea but I will not make this one again.
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18 users found this review helpful

Pepperoni Dip I

Reviewed: Oct. 30, 2008
I have been making this recipe for years and everyone loves it. I prefer to mix the cream cheese, sour cream and seasonings and let it sit overnight. Otherwise you will taste more cream cheese/sour cream than seasoned cream cheese/sour cream. I also increase the oregano to 1/2 tsp. versus 1/4 tsp. and add 1/8 tsp. of red pepper--it does not overwhelm the dip. I have also used provolone cheese in lieu of the mozzarella cheese. Add or delete peppers, onions, sausage, olives, tomatoes, etc. This is a very versatile recipe.
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39 users found this review helpful

Spinach Dip with Water Chestnuts

Reviewed: Oct. 30, 2008
Definitely use mayo and not Miracle Whip. I also prefer to use Knorr's Leek Recipe mix in lieu of the vegetable soup mix and then omit the green onions. I prefer to make the dip a day prior to my event so the flavors can mix overnight. The water chestnuts provide a nice crunch to the dip and is low-cal and filling. Delicious!
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0 users found this review helpful

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