Lorie Recipe Reviews (Pg. 1) - Allrecipes.com (18301857)

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Ham and Bean Soup II

Reviewed: Dec. 30, 2006
Great way to use leftover ham. My only change: substituted 2 cans vegetable broth (low salt)for some of the water and doubled up the vegetables. Even the teenagers ate this. Cooked on simmer all day - thickened nicely. Froze well.
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158 users found this review helpful

Rhinelander Lentil Soup

Reviewed: Oct. 1, 2006
Excellent. I was generous on the portions of potato, onion, celery, and carrot. Used canned beef broth over bouillon - just adjusted water accordingly. Served w/the Whole Wheat Beer Bread from this site - best lentil soup I have had. Thank you!
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22 users found this review helpful

Carrot Oatmeal Muffins

Reviewed: Jan. 6, 2007
This yielded excellent results. I skipped the cream cheese center (hubby has prostate cancer so I eliminate dairy fats as much as possible). Still turned out great. I was very generous in my measurements of carrot and pineapple. Added a dash of nutmeg, handful of ground walnuts. I bet with the cream cheese these are awesome but feel free to skip that part to reduce fat - you'll still get a terrific muffin.
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18 users found this review helpful

Dale's Lamb

Reviewed: Mar. 18, 2007
Husband loved it. Marinaded overnight and then tossed it under the broiler. I also added rosemary. I am not a fan of lamb but I had to admit this was a good marinade. I will make this again.
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13 users found this review helpful

Christmas Cake

Reviewed: Dec. 30, 2006
Everyone loved this. My only change: soaked the fruit in rum, then drizzled about 1/3 c brandy over the cake just prior to storage. Stored for 2 weeks wrapped in waxed paper in a tin in my fruit cellar. This will change everyone's mind about the dreaded fruitcake.
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10 users found this review helpful

Black Walnut Cake

Reviewed: Oct. 1, 2008
Texture was fine - it's just a little bland. The family's reaction was "it's okay". I took some into work as I knew they wouldn't eat more at home and I asked my coworkers for their honest opinion: same thing. "Bland". There are too many better recipes out there - this is nothing special. This is the first 5 star recipe on this site that was not a hit for me.
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5 users found this review helpful

Almond Orange Streusel Coffee Cake

Reviewed: Dec. 31, 2007
I found this to be coarse and dry. I did increase the baking time slightly due to previous review. Also, I found it to be a bit bland (and I even increased the orange peel). I think basically a good flavor combination and I haven't given up on it - next time I will add a bit of sour cream, maybe some orange extract to pop the flavor a bit. I was disappointed in the recipe as written, which is rare for this site.
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5 users found this review helpful

Dried Cherry Muffins

Reviewed: Mar. 18, 2007
OK - as written these would be bland. I doubled the recipe, added 1 tsp each almond and cherry extracts, and gave it a chance. Very good muffins and I enjoyed the different flavor. Froze well. The extracts really gave these the boost they needed.
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5 users found this review helpful

Crab Crusted Grouper

Reviewed: May 8, 2005
Quite good. Used grated parmesean w/plain bread crumbs. Substituted crushed red pepper flakes for jalapeno. Cooked according to directions except broiled for last 7 minutes. Husband says "make again!".
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4 users found this review helpful

Stuffed Cabbage Rolls

Reviewed: Aug. 27, 2011
You can add to the flavor by grating the the leftover cabbage (about 1 cup) into meat mixture. A huge help is to add about 1-2 tsp cider vinegar and 2-3 T. brown sugar to the soup to pop the flavor. Way better then straight tomato soup. This is a great way to use extra cabbage from the garden. I cook batches of these and freeze in ziploc bags in dinner-sized portions. Freezes very well.
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3 users found this review helpful

Grandma Johnson's Scones

Reviewed: Jan. 16, 2005
Excellent recipe. We're Scots, and this was truly the best scone I have made - better than the recipe from home. Mother was mildly skeptical about the sour cream but these are moist and tender. The only addition I will make in the future is a wee bit of lemon or orange peel to enhance the currants. We thank you!!
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3 users found this review helpful

Cabbage and Noodles

Reviewed: Aug. 21, 2011
I grew up in a neighborhood w/many eastern Eurpoean families - fortunately I remembered their tweaks to this recipe. A tspor so of cider vinegar plus two tsps brown sugar will add depth to the flavor. Also, as a previous reviewer indicated, caraway seeds really pop the flavor as well. Truly, you can skip the bacon and use butter as the fat. This is a cheap, filling dish. Many a pieroghi was eaten with a side of "halushki". 4 stars as is, 5 stars tweaked!
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2 users found this review helpful

Orange Date Nut Bread

Reviewed: Dec. 17, 2010
This recipe requires too much tinkering to rate highly. I made the modifications others suggested - it's still not worthy of a repeat. Flavor was good (I added grated orange peel) but baking time and texture were not as expected. Keep looking.
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1 user found this review helpful

Department Store Onion Soup

Reviewed: Dec. 10, 2009
Superb! Only little tweak I added was to put a very light spreading of dijon mustard on the french bread before I topped with the swiss cheese. Also added a dash of worcestershire as noted by previous reviewer (reduced salt accordingly). I also suspect that if you were out of white wine a few glugs of good sherry would work as well. You would NOT want to substitute red wine in this soup. Paired w/additional french bread and a bottle of Syrah. Lovely! The secret is giving the onions the full cooking time - this is an "all day" cooking soup but you'll love the results.
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1 user found this review helpful

Slow Cooker Lancaster County Pork and Sauerkraut

Reviewed: Jan. 1, 2007
My husband ate HALF of this - he LOVED it! The whole family dug in...the pork fell apart with a fork. Added the onion and a couple of diced Macintosh apples per other reviews. Served w/mashed potatoes. Excellent results w/almost zero effort.
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1 user found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Dec. 12, 2008
Made some modifications and found this to be excellent. First off, I eliminated the tomatoes; I'm just not wild about combining tomatoes w/soy sauce. Added 1 T. vinegar and some a few good dashes of red pepper flakes. I think this gives it a bit more authentic Asian flavor than you would get with the recipe as written - think this would be on the bland side with out the kick of the vinegar/pepper flakes, as others have noted. I also went w/one red pepper and one green to give it more visual appeal. Oh, and threw in a can of sliced water chestnuts for crunch. My husband loved it - leftovers were equally good.
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Favorite Old Fashioned Gingerbread

Reviewed: Oct. 29, 2008
Giving 5 stars despite some modifications. I used 1/2 c shortening plus 3 T. butter - I like my gingerbread rich. Doubled the cinnamon and ginger per other reviews. Added 1/2 tsp allspice. Baked approx 40 minutes in a 9 inch round pan (watch the bake time - the time stated on the recipe is really too long). Cut into wedges, served w/brandy sauce - excellent. Great dessert for cool weather and keeps well.
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Mom's Zucchini Bread

Reviewed: Aug. 12, 2007
Really good - not "over the top" but a good solid recipe. As per other reviews I used 1 c granulated sugar and 1 c. brown sugar. Used 2 1/2 c unbleached flour, 1/2 c whole wheat flour. I also added a bit of grated lemon peel and a few handfuls of raisins. Baked 55 minutes. Very good.
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Creamy Artichoke Pasta

Reviewed: Jun. 30, 2007
I know this has received great reviews and I was hopeful, but this just seemed to fall short of my expectations; flavor seemed weak. I used marinated artichokes, fresh oregano from the garden. Also added fresh Italian parsley, a splash of white wine - still seemed like something was missing. A little better the second day when reheated for lunch but, in my opinion, not a keeper. Maybe someone will have s suggestion as to how I could perk this up - seems like a good base sauce, but again, just not a homerun.
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Get-Well Custard

Reviewed: Mar. 18, 2007
Taste was quite good but I almost had to double the baking time suggested. At 60 minutes, it was absolutely not set; baked an additional 45 minutes. Otherwise, a fine basic custard and a good way to use up some extra eggs.
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