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

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Sweet Restaurant Slaw

Reviewed: Mar. 2, 2008
FABULOUS! So easy and everyone loved it! I used splenda versus sugar and celery seeds versus poppy seeds. I also used reduced fat mayo and a broccoli coleslaw mix. Tasted just like KFCs! Will make again!
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3 users found this review helpful

Classic Rice Pilaf

Reviewed: Aug. 16, 2014
So easy to make! I used homemade vegetable stock versus chicken stock which didn't have any salt added. I also didn't have the saffron. Although it takes a while to cook, it is a truly simple and easy recipe to make. This rice is great with a crockpot chicken.
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1 user found this review helpful

Doreen's Ham Slices on the Grill

Reviewed: Mar. 31, 2009
Delicious! I used Splenda Brown Sugar Blend (what I have on hand) and loved this!!!! I also cooked this on the stove since I don't have a grill. Next time I will decrease the brown sugar a little more but I really loved the horseradish and lemon juice. I'm so excited to make this again. UPDATE!!! Tonight I could smell my neighbor's charcoal grill next door so I asked him to grill a few ham slices for me. This was again, delicious! I wish I could rate this more than 5 stars!
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2 users found this review helpful

Four Cheese Stuffed Jalapenos

Reviewed: Sep. 14, 2013
Using a plastic Ziploc bag, I added the ingredients from the last to the first. I put the spices in a bag, then the cheeses and finally the cream cheese. The only change is that I reduced the salt to 1/2 tsp. Once everything was in the plastic bag, I let the mixture sit overnight and cut the corner off the bag to pipe into the jalapenos. YUMMY!
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5 users found this review helpful

Moist Turkey Burgers

Reviewed: Apr. 3, 2009
As described...moist turkey burgers! I decreased the bread crumbs to 1/4 cup but I didn't change any of the other seasonings. I mixed the burgers together and let them sit in the fridge overnight. This is my favorite turkey burger recipe on this website. Very tasty! I will make this again.
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Carrot Souffle

Reviewed: Apr. 4, 2009
Delicious! I never had a carrot souffle before so I really did not know what to expect. I replaced the sugar with Splenda and decreased the butter a little. Next time I would use less Splenda. But I think you should first try this recipe as written and then make changes the second time you make it. I will definitely make this for Easter.
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2 users found this review helpful

Dirt Cake I

Reviewed: Apr. 4, 2009
I made this for my neighbor for April Fool's Day. I did not alter the recipe and it was VERY SWEET! I think that was part of the fun--giving it to my neighbor's kids with tons of sugar. If I make this again, I would decrease the sugar and butter or perhaps replace it with the remainder of the cool whip that was leftover. I lined my flower pot with pink saran wrap and cut the flowers into individual stems and attached them to plastic spoons with green floral tape. It provides a great presentation and not too expensive but it has tons of sugar! Loved it!
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Asian Turkey Burgers

Reviewed: Apr. 4, 2009
LOVED IT! I mixed everything together the night before and then cooked the burger the next day; it was so flavorful. If you are expecting this recipe to coverup the taste of a ground turkey, you will be disappointed. This recipe truly enhances the taste of the turkey and is delicious!
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1 user found this review helpful

Sauerkraut Rye Bread

Reviewed: Mar. 2, 2008
I made this bread while making the Slow Cooker Lancaster County Pork and Sauerkraut from this website. I was pleasantly surprised by the taste. You couldn't taste or see the kraut. My mom wasn't a fan of the taste of caraway seeds but I loved it. I also added Vital Wheat Gluten to the flour mixture. Will make it everytime with the pork and sauerkraut recipe. Thank you! Made this again on New Years Day and we really love this recipe! We decrease the amount of caraway seeds since our sauerkraut already had the caraway seeds in it.
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Artichoke Bruschetta

Reviewed: Apr. 10, 2009
A very versatile recipe--using ingredients on hand, I used bocconchini and green onions. The only changes that I recommend is toasting the bread before and adding garlic. I will make this again.
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4 users found this review helpful

English Muffin Breakfast Strata

Reviewed: Aug. 28, 2013
I had to make an unexpected breakfast with the items that I had on hand and this recipe was perfect and adaptable! First, I defrosted a 12 oz. pack of Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage in cold water. Meanwhile, I buttered a Pyrex dish and put two halved whole wheat English muffins in the dish. I melted a little butter in the microwave and brushed the muffins lightly with butter (next time, I will omit the butter, the rest of the ingredients makes it creamy and the butter won't be missed). I halved and divided the cheddar cheese and mozzarella cheese then I mixed the 4 eggs and ¾ c. light sour cream in a separate bowl and set it aside. I didn't have the chilies on hand therefore I omitted them. Next, I took the thawed sausages and cut off the skin, chopped, and browned/cooked in a pan. Since the sausages were frozen, I probably only used 10 oz. of meat after I skinned and ground them. We each ate one serving (1/2 of a muffin plus all the goodies) and refrigerated one serving each for breakfast the next day. DELICIOUS! It was a perfect leftover! I cooked at 350 degrees for 45 minutes. Next time, I will probably decrease the cooking time by 5 minutes since the edges were brown. But, still YUMMY!
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Piggy Wiggys

Reviewed: Nov. 23, 2012
I used Hillshire Farms chicken sausage and one can of crescent rolls for 40 sausages. I cut each triangle into 3 or 4 pieces using a pizza cutter. I placed the piggy wiggy on a parchment lined cookie pan for easier cleanup and baked for 15 minutes. Served with BBQ sauces and mustards--horseradish and regular mustard. I prefer the chicken sausage which is less greasy than any other sausage. Delicious!
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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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7 users found this review helpful

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

Herbed Lentils and Rice

Reviewed: Mar. 2, 2008
A filling and healthy comfort food! I omitted the salt and used mushroom broth which was a leftover from another recipe on this site. I didn't have swiss cheese so I used sharp cheddar instead. I think next time I would use fresh or minced garlic as recommended by LINDALOU2002. Or, maybe the garlic should be doubled. Either way, a definite keeper.
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1 user found this review helpful

Greek-Style Rib Eye Steaks

Reviewed: Apr. 13, 2009
I loved the simplicity of this recipe. However I wondered if blue cheese, olives, and the seasoning are Greek? Not to my recollection so I went to the Taste of Homes website and looked up this recipe. The blue cheese is an added option, they don't list on TOH. So, as written it is delicious but lesson learned, if the recipe references Taste of Homes, I will double check with their website to verify the actual/submitted recipe.
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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

Grilled Lamb with Brown Sugar Glaze

Reviewed: Jul. 27, 2008
This was my first experience cooking lamb and I marinated the chops for more than one hour. I broiled the chops in my toaster oven. I loved the taste of the lamb and the sweetness of the seasonings together. I will definitely make again.
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4 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Sep. 1, 2008
Fabulous! This was my first time cooking mahi mahi and I won't be looking for another recipe. The only change was that I used ground ginger since that is what I had on hand. I loved the sauce and agree with other reviewers stating that it's versatile. Will definitely make again and share with others.
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The Best Potato Salad

Reviewed: Jul. 27, 2009
Delicious! I used banana pepper rings and zesty dill pickles which is what I had in the kitchen. Next time I will omit the celery seed, a personal preferance. The peppers and pickles made this a five star recipe. I will definitely make this again!
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