Lorrie Recipe Reviews (Pg. 1) - Allrecipes.com (18152919)

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Best Ever Pie Crust

Reviewed: Aug. 17, 2007
I tried this pie crust yesterday..It was amazing I followed others and put my bowl in the freezer and used 1/2 butter and 1/2 shorting also putting them in the freezer for about 15-20 minutes, I put my water in the freezer too, and cut the salt by 1/2. I was in a rush so I seperated the finished product and put it in the freezer for 30 mins and it rolled out the best pie crust I have ever made and so easy to work with. It was flaky and the taste was out of this world. THANKS for a great recipe.
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Grandma's Lemon Meringue Pie

Reviewed: Aug. 17, 2007
I made this pie yesterday, it's crazy good. The bits of zest taste like candied fruit in the filling and meringue is the best I've ever made. Thanks for a great recipe.
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Banana Crumb Muffins

Reviewed: Aug. 22, 2007
We really liked this recipe. I took the advise of some others and baked it in a 9x9 sqare pan instead of as muffins and put the crumbs all over the top. The outcome was a very moist banana cake, with a very yummy crunchy topping.
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Warm Apple Pocket

Reviewed: Sep. 5, 2007
My husband and I agree this really needed more sugar and wasn't really as gooie as we like apple pie to be, but that is on a personal level. It turned out beautifully, nice shape and the aroma was incredible, the apple filling was good just not quite sweet enough for our tastes. Will probly try again and just alter a little. Thanks for the recipe.
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9 users found this review helpful
Photo by Lorrie

Seven Minute Frosting I

Reviewed: Oct. 29, 2007
My mom has been making this for years, using light corn syrup in place of the creme of tarter (no diffrence in the taste at all). I like this one better. It's so easy once you find the trick...WHICH IS keep mixing but don't start timing your 7 minutes until after the water returns to boiling and run your mixer on high for the full 7 minutes. It's thick and creamy and tastes like marshmallow fluff. Perfect on chocolate cake or cup cakes. However you have to spread it on a completly cool cake while the frosting is still slightly warm, and DO NOT cover it it will stick to everything (as does fluff) and it does get a little grainy after it sets for a long period (6-8 hours) of time to best to make just a few hours before serving. Sounds like a lot of work but it's really not. AND IT'S WORTH WHAT LITTLE TIME IT DOES TAKE! YUMMY!!!!
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Black Halloween Punch

Reviewed: Oct. 29, 2007
It was good... was definatly the perfect color for a Halloween Party Punch, the kids loved it, the adults thought it was a little on the sweet side. I will make it again and cut down on the sugar. Thanks for a great recipe.
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3 users found this review helpful
Photo by Lorrie

Seven-Up® Cake II

Reviewed: Nov. 6, 2007
I had to chime in on this recipe. I have been making this cake for years and while this recipe is not exactly like my great-grandmothers it's the closest I've seen. This cake at one time was just a holiday tradition in my family and was only made at that time of the year. But my hubby and boys love it so much I love making it for them. Plus the ladies I work with ask for it everytime we have a potluck. This is an amazing cake. I hope you and your family like it as much as mine.
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Photo by Lorrie

Fried Rice Restaurant Style

Reviewed: Dec. 3, 2007
My first attempt ever at fried rice and it was really good. I took the advice of others and used frozen pea's and carrots, I heated the wok and used olive oil sauteed 1/2 onion then added veggies then rice, to be exact I used 1/3 c. soy sauce, and it was plenty for our taste. My husband really liked it and ate nearly half of what I made. Thanks for a great recipe, will make again.
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239 users found this review helpful
Photo by Lorrie

Honey Baked Chicken II

Reviewed: Dec. 3, 2007
WOW what a taste. I will make it again, however next time I may cut the mustard just a little. I did use spicy mustard and added just a dash of garlic. My husband really liked it and so did my boys (and that says a lot). Thanks for a great recipe.
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Pepperoni Dip II

Reviewed: Dec. 7, 2007
I've had this recipe for a while and it's a big hit at all the party's and potluck I've taken it too. Best if served warm with bagels cut to pieces. It taste's like pizza. Yummy.
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Photo by Lorrie

No Bake Cookies I

Reviewed: Dec. 14, 2007
Perfect! I followed the recipe to the tee let come to a rolling boil for 1 1/2 minutes, and got a chocolaty, chewy dream, the crunchy PB was a great touch to these cookies. Will definatly "no-bake" again...
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2 users found this review helpful
Photo by Lorrie

Joey's Peanut Butter Cookies

Reviewed: Dec. 17, 2007
I followed the recipe to the tee, the cookies were perfect. Bake time does vary per oven so keep and eye out. These were awesome and I have added this recipes to my own personal collection. Thanks for a great cookie.
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Homestyle Turkey, the Michigander Way

Reviewed: Dec. 27, 2007
I gave this recipe 4 stars only because I chose not to follow it as written. I tried it mainly because I had never heard of lifting the skin and putting butter in there. So I lifted the skin put in 2 pats on each breast used others advice and used toothpicks to hold the skin back down, put a pat inside with sea salt, pepper and poultry spice, and then mix up 1 stick of melted butter 2 tbsp poultry spice, 1/2 tsp garlic powder, sea salt, and pepper, and poured it over the top of the breast, in a oven bag and brought out of the oven the juiciest turkey I have ever made my husband and brother-in-law loved it. It was beautifully brown and the skin crisped up nicely. I definatly will make this turkey again. Thanks for the idea.
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Photo by Lorrie

Pumpkin Cookies V

Reviewed: Dec. 31, 2007
These are great so chewy and yummy even days later they taste great. The icing is a little hard to figure out at first I just ended up spooning it over each cookie. TIP: Make extra frosting I ran out 3/4 of the way through my cookies. Also this does make alot of cookies I got 6 dozen 1 1/2" cookies from this recipe. My family went crazy for them and my mother in law begged for the recipe. Thanks for a new tradition.
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Photo by Lorrie

A Good Easy Garlic Chicken

Reviewed: Jan. 8, 2008
YUMMY, It was so flavorful and the house really smelled wonderful while it was cooking. I too used the pan drippings and made gravey to which I added a cup of mushrooms and put over rice for a side dish we loved it. It was a hit in my house and I will be making it again. Thanks.
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Photo by Lorrie

Beer Bread I

Reviewed: Jan. 8, 2008
Ok this was good, not as good as Tastefully Simple but I think with a little playing around it has great potential to be that good. The beer I used Yuengling Lauger (my favorite beer) was great next time I make it I will add a bit more sugar and the butter on top is a must. Thanks for the recipe.
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2 users found this review helpful
Photo by Lorrie

Holiday Poke Cake

Reviewed: Jan. 8, 2008
This is an old family favorite. We make this every holiday and just change up the colors. Cherry and Blue Raspberry with the whip topping makes a beautiful 4th of July cake, Orange and Lime for Halloween, Cherry and Lime for Christmas the possiblities are endless and YUMMY! Have fun.
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Photo by Lorrie

Golden Sweet Cornbread

Reviewed: Jan. 11, 2008
WOW! This is great cornbread. No more boxes for me either I will definatly be making this from now on. I followed others advise and added 2 eggs and changed the oil to butter and it came out fluffy and not really crumbly but a good cornbread consistancy. Baked in a 9x9 sq. glass dish 35 mins. in my oven was perfect hubby and kids loved it. Thanks.
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Photo by Lorrie

Mushroom Rice

Reviewed: Jan. 17, 2008
I'm giving this 3 star only because my family didn't care for it at all. My hubby is a big rice eater and he loves mushrooms so I thought this would be a hit but he gave it a 2 out of 5 stars. Personally I loved it had a awesome smell, tasted great,and was easy to make. I followed the recipe to the "t" and it turned out beautifully just not our taste but I will recommend it to others. Thanks.
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Photo by Lorrie

Garlic Chicken Fried Chicken

Reviewed: Jan. 17, 2008
5 stars isn't enough for this one. WOW!! I used boneless skinless chicken breast and cut it into nice thick strips, followed the recipe perfectly. My 6 yr. old son ate 6 strips and ask if I would make it for lunch tomorrow. My husband raved and I thought it was great. It turned out beautiful, crisp, just plain yummy. Will definetly make again and again. Thanks for the recipe.
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