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

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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

Holiday Chicken Salad

Reviewed: Sep. 15, 2011
Delicious! I omitted the pecans since I was going to have leftovers and don't like "bloated" nuts. I also used cranraisins which tasted even better the second day. Everyone loved this recipe! Thanks for sharing!
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7 users found this review helpful

Spicy Brussels Sprouts and Carrots

Reviewed: Sep. 15, 2011
I used a bag of frozen brussel sprouts from Trader Joes. Since the sprouts were so small, I didn't cut them in half and they cooked faster than the carrots so I pulled them out of the pot early in order to maintain their crispiness. I used spicy horseradish but next time, I will add more since I really enjoyed the tangy taste. I was really suprised at how well these ingredients work together. I will definitely make this again.
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2 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Sep. 27, 2011
Delicious! I used mushrooms that were not "fresh" and you couldn't tell a difference--I wouldn't put the mushrooms on a salad but cooked/baked would be okay. I couldn't find the onion powder in the cupboard so I used roasted garlic powder. I also baked the mushrooms in a sprayed mini tin (recommended by another member) and it worked really well. I added the spices to the sauted mushroom stems/garlic and it was very tasty. Don't use a cheap ziploc bag if you are piping the cheese into the mushrooms otherwise it will break--I found out the hard way. Also, push the ziploc bag deep into the mushroom; it will expand and you will be surprised at the amount of cheese it can hold. I will make this again. Thanks for sharing!
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4 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

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

Tasty Lentil Tacos

Reviewed: Apr. 12, 2008
Prepared the recipe without making any changes, additions, or deletions. It turned out FABULOUS! I loved the taste and texture. A definite keeper! Will make again and again! Thanks for the great recipe.
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1 user found this review helpful

Greek Style Garlic Chicken Breast

Reviewed: Apr. 12, 2008
Used Lizabeth's recommendations. I decreased the oil to 1/2 cup but next time, will decrease more to at least 1/4 or even 1/8 cup. Used 3 TBS lemon juice since I didn't have lemons on hand. Used 1 tsp. of oregano and basil and 1/4 tsp. of cayenne and red/black pepper mix but that combination takes away from the original "Greek" recipe. Love the changes but it is what it is...not really Greek. I served the leftover chicken strips over a salad. Very tasty! Didn't understand the concept of "cutting" the chicken prior to marination but either way, the chicken breasts were so tasty and WILL MAKE AGAIN!!! A definite keeper!
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0 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

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

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

Roasted Portobello Mushrooms with Blue Cheese

Reviewed: Apr. 5, 2008
It has been a while since I LOVED a recipe so much that I would make it every week. Well, this is it! I cooked the portobella in my toaster oven on a foil lined pan (easy clean-up) and lightly sprayed the foil with pam. I also added a little garlic but it would be great without. The mushroom was so juicy when I pulled it out of the oven, I'm not sure how it would hold up in a sandwich but I could see myself serving it over rice or pasta. I also think any strong cheese such as feta would work well. I used reduced sodium soy sauce and I think regular soy sauce combined with a salty, strong cheese would result in a dish that's too salty. (You must love blue cheese and mushrooms to like this recipe.) Again, I LOVED the recipe! Thanks for sharing!!!!!!
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6 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

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

Hot Vanilla

Reviewed: Mar. 7, 2008
This recipe is similar to "Milky Tea" and "Mom's Warm Milk" which are on this website too. But, HOT VANILLA is my FAVORITE!!!! I used 1% milk, 1 packet of Splenda, and vanilla and cinnamon to taste. The first time, I did not mix the Splenda and cinnamon so the cinnamon floated to the top and was chunky. The second time I mixed the cinnamon and Splenda together and the cinnamon was evenly spread on top; not chunky. I had to reduce the cook time to 1 1/2 minutes. I recipe was like "Mom's Warm Milk" but due to the nutritional benefits of cinnamon and it's one of the world's healthiest foods, I like this recipe more. I also find this a rather sweet treat that fills me up after a light breakfast or a calming, night cap. Loved the recipe
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1 user 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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0 users found this review helpful

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

Best Spinach Dip Ever

Reviewed: Mar. 1, 2008
I used a whole box of spinach and the key is to make sure that it is well drained otherwise it makes the dip too runny. I prefer the Knorr's Leek Dip but my sister doesn't like the oniony flavor so she uses vegetable dip. I have used Miracle Whip and it was terrible--the taste was off. I have used low or reduced fat mayo and that's the key to success. The water chestnuts give the dip a nice crunch. I have made this dip several times and love it. A definite keeper!!!!!!!!!
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4 users found this review helpful

Sweet and Tart Strawberry Salad

Reviewed: Mar. 1, 2008
I loved this simple, tasty recipe. I used the Splenda Brown Sugar blend and it tasted awesome! My family turned their noses up at the thought of black pepper pn strawberries so I probably will not use it next time but, I will put the peppermill on the table so my guests can add freshly ground pepper if they desire. I have used different grades of balsamic vinegar and the cheaper version was too tart; stick to the good stuff. I think next time I will add a dash of vanilla. Definitely a keeper!
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4 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

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