Lori Recipe Reviews (Pg. 1) - Allrecipes.com (1598277)

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Cucumber Sandwiches III

Reviewed: Mar. 16, 2006
Always a hit at any event! I use a packet of Hidden Valley Ranch Dressing Mix in lieu of the italian packet and I like to add 1/4 cup of sour cream. You need to let the ingredients season overnight for a smoother, more powerful flavor. I have used the dill weed or lemon pepper on top of the cucumbers and have received positive reviews on both choices. Enjoy!
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232 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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155 users found this review helpful

Slow Cooker Lancaster County Pork and Sauerkraut

Reviewed: Jan. 2, 2007
I felt like I was back in PA for the New Year. Thanks for the great recipe! I loved the flavor of the caraway seeds and used two Granny Smith apples and 2 T. brown sugar as previously recommended. I also added dumplings on top during the last few minutes of cooking... 1 1/3 c. flour, 1/2 t. salt (cannot omit), 2 t. baking powder, 1 egg, and 1/2 c. milk. You cannot have sauerkraut without dumplings in PA. Most tender pork roast I have ever cooked and enjoyed!
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73 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

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

Asian Avocado

Reviewed: May 7, 2006
A fast, simple way to enjoy an avocado with little preparation and only a few ingredients. It is a definite keeper. I used the low sodium soy sauce and loved it. Thanks Josie!
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27 users found this review helpful

Chilled Marinated Asparagus

Reviewed: Mar. 7, 2008
INCREDIBLE! I used jlg83's advice and decreased the oil to 2 Tablespoons and the recipe was so good! I can't imagine using more than 1-2 Tablespoons of oil. I also omitted the pecans to decrease the calories. I ended up with enough marinade for more than 2 lbs. of asparagus. Also, next time I will follow the microwave directions for blanching the asparagus using the "Microwave Asparagus Salad" recipe. It ends up with a quick and easy clean-up. I didn't think I would like the soy sauce and I was right, I LOVED IT!! UPDATE: Used the leftover marinate with steamed brussel sprouts and loved it! Cooked the asparagus, chilled it overnight and served it the next day. Steamed brussel srouts using the Birds Eye steam packs in the microwave and added to the marinade. Let sit overnight and it was so GOOD!! WILL MAKE AGAIN!
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26 users found this review helpful

Balsamic Pickled Eggs

Reviewed: Oct. 8, 2008
I really enjoyed this recipe. I was looking for a different pickled egg recipe and this was it. I was surprised by the strong garlic after taste. I think the quality of balsamic vinegar makes a difference in the overall taste. I will definitely make this again.
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24 users 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

Hog Maw

Reviewed: Mar. 3, 2007
I grew up in PA but I'm in the military now. Every time I go home, I ask my grandmother to make this for me. As a kid, I refused to eat it because of the name (Pig's Stomach) but the melt-in-your-mouth taste makes you ask for a second helping. If you are from the PA Dutch area or adventurous, this is a definite keeper. Try it and I'm sure you will love it. We omit the salt when cooking it because it can be added later. Serve with Shoo-fly Pie and you are cooking like the PA Dutch. Thanks for posting this recipe!
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18 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

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

Adrienne's Cucumber Salad

Reviewed: May 10, 2006
I followed PANCAKEONE's recommendation. I used 1/2 c. vinegar, 1/4 c. Splenda (instead of sugar), and 1/4 c. water. Since I used Splenda, I did not boil the sauce. I also used four cucumbers, a little red onion, and the dill. I really enjoyed this recipe.
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16 users found this review helpful

The Real Reuben

Reviewed: Mar. 16, 2006
You are really missing out on a great recipe if you don't try Pam Anderson's Classic Reuben Sandwich. You really need to use a skillet to get everything heated just right. The ingredients are similar but the cooking techinique makes a HUGE difference.
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15 users found this review helpful

Grilled Zucchini II

Reviewed: Jul. 20, 2008
My favorite way to eat zucchini! I prefer the Italian dressing but I have also used balsamic vinegar salad dressing as a marinade. I slice the zuchinni lengthwise (not as pictured) so it's easier to turn over on the grill with tongs. I put the zucchini and dressing in a gallon ziploc bag for easy clean up and you can even put it in the fridge overnight and it will be ready to cook the next day. You don't need to add anything else. Buy the cheapest dressing available and you will be satisfied with the results. ENJOY! UPDATE: If you prefer the coin size bites, the Pampered Chef Grilling basket works great. But, if you like the grill marks, you need to cook it directly on the grill.
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14 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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13 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

Margarita Party Pie

Reviewed: Apr. 26, 2004
I made three desserts for a Mexican themed party and this was a huge hit! If you prefer sweet and salty tastes, stick to the pretzel crust. Some of the guests agreed that a graham cracker crust would work well too but the pie would not have that interesting salty balance. Everyone thought the alcohol was just right (I used Jose Cuervo) however, I bought orange flavored triple sec not knowing that there is a difference between orange liquer and triple sec. I will definitely make this again. It is so good and so easy!
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13 users found this review helpful

Asparagus Vinaigrette Salad

Reviewed: Mar. 17, 2008
I cooked the asparagus using the Microwave Asparagus Salad directions from this website. I decreased the olive oil to 2 Tablespoons and it worked well. I omitted the salt since the recipe uses worcestershire sauce. I also didn't have the pimentos on hand. If you like a strong basil taste, then you will like this recipe. I imagine if you replaced the onions with garlic this salad would go great with an Italian dish. I enjoyed this and will make this again and recommend it to others.
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12 users found this review helpful

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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11 users found this review helpful

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