LROHNER Recipe Reviews (Pg. 1) - Allrecipes.com (184223)

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Bev's Chocolate Pie

Reviewed: Jan. 1, 2008
This recipe was so simple to make, and it contained ingredients that I always have on hand. Great pantry dessert to make for unexpected guests. BUT...I had to cook it for 55 minutes rather than what the recipe called for. Unfortunately, I had my meringue ready to go after 35 minutes and during the 20 minute wait for the pie, it got very grainy and thick -- probably because I made the mistake of attempting meringue on a rainy day. Anyway, I will definitely make this again...and again....and again....and again...
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To Die For Blueberry Muffins

Reviewed: Aug. 5, 2007
Deeeelish! The only change I made was that I made 7 giant muffins instead of 12 small ones. Be sure to cut the streudel in half if you do that and make sure to cook them an extra 15 to 20 minutes. This is sure a keeper!
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Easy Cajun Jambalaya

Reviewed: Jul. 25, 2007
Luv, luv, luv it. Made a few changes though. Instead of using oil, I crisped 6 slices of bacon, removed them from the pan, cooked the veggies and meat in the bacon fat and then added the crumbled bacon at the end. I didn't have enough chicken stock, so I used half chicken stock half beef stock. I like my jambalaya with a little tomato flavor (what can I say? I'm from Connecticut, not the bayou!), so after adding the rice and before adding the stock, I added in a couple of tablespoons of tomato paste. All in all, excellent and will make again (and again, and again...).
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Shrimp Scampi

Reviewed: Jul. 9, 2007
Very good...with a few tweaks! I doubled the garlic, for starters. In my book, it's not shrimp scampi unless it creates major garlic breath afterwards! I used about 1/4 cup fresh chopped flat leaf parsley to bring in a fresh flavor, substituted 2 tsp crushed red pepper for the black pepper, but back the parmesan to 1/4 cup (parmesan tends to make the fish taste salty) and used some unflavored bread crumbs in lieu of the remainder of the cheese to thicken the sauce. I also used a couple of tbs of fresh lemon juice for zip, but should have used more. All in all, not bad after all of the changes!
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Tasty Buns

Reviewed: Apr. 28, 2007
Perfection! These buns were tasty and had a perfect consistency to hold up to a hamburger! I didn't change the recipe itself except to use only 4 1/2 cups flour and made the dough in my bread machine. I got a little creative with the dough, though. After the dough rested for 10 minutes, I used a rolling pin and rolled it out to about 3/4 inch to 1 inch and used a 2" round cutter to make 2 dozen mini buns. Before baking, I brushed some egg wash on top to give it that nice shiny glaze and sprinkled half with sesame seeds and the other half with dehydrated minced onion. Yummy! Because the dough expands when rising and hamburgers tend to shrink, I used a 3" round cutter to make the perfect size little burgers for these buns!
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Marinated Baked Pork Chops

Reviewed: Apr. 16, 2007
This was....okay. Not terrible but certainly not mouth watering. I made only a few adjustments per previous reviews. I did the salt/pepper/garlic thing on the three 3/4" bone-in chops and then seared them to a golden brown on both sides. I tripled the sauce and then followed the recipe exactly except I cooked them for only 15 minutes per side. They were still a bit tough and overdone but not terrible.
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Candied Carrots

Reviewed: Apr. 8, 2007
I came across this recipe because I was looking for a "twist" on an old classic. I have been making candied carrots similar to these for all of my 47 years as did my mother before me and my grandmother before her. These are a staple in my house at the very least on Thanksgiving, Christmas and Easter as they go deliciously with the Easter ham. I use either baby carrots or regular carrots sliced 1/2" to 3/4" thick. I also tend to use a lot more butter and a little more brown sugar and cook them a bit more to reduce the sauce just a tad. You can also add a little bit of cinnamon and ground cloves or try adding maple syrup instead of the brown sugar. For a lower calorie version (and since I have a daughter who is a diabetic), you can cut the butter by half and use orange juice or something similar. You can also substitute sugar free maple syrup for the brown sugar.
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Fried Rice I

Reviewed: Apr. 1, 2007
Ohmigosh!!! Soooooo good! I can't wait for my daughters to come home from college so I can make this for them! They are fried rice afficionados and luv luv luv bacon in anything! I didn't use quite the amount of peas called for, the dish needed NO salt OR pepper, used a bit more soy than was called for and added in some bean sprouts. This is definitely a big, huge keeper!!!! I made a few minor, minor changes...I used 2 "boil in bags" of white rice and after boiling them, I refrigerated them for a few hours before making this. I didn't do the whole egg flippy thing. Instead, I just scrambled the eggs in a wok and took them out while they were still just a bit runny.
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Caramel Popcorn

Reviewed: Apr. 1, 2007
Delicious! This was so easy to make and so tasty, I'll never buy the boxed stuff again! Don't know how many quarts of popped popcorn I wound with, but I used one cup unpopped and it was the perfect amount. I only had dark corn syrup (can't figure out why!) which gave the mixture a deeper taste. I would revert back to light corn syrup next time. I also threw in 1 tsp baking soda instead of 1/2 tsp by accident, and I actually love the very light mixture that resulted. Definitely a keeper!!!
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Amish White Bread

Reviewed: Mar. 21, 2007
A few weeks ago I posted a 5 star rating for another white bread recipe on this site that I said was the absolute best. Well, when I'm wrong, I'll admit I I'm wrong. Intrigued by the hundreds of 5 star ratings for this recipe, I decided to give it a try. Since it's just my son and I, I halved the recipe and threw everything into my bread machine and set it for basic white bread with a light crust. A few minutes into the first knead, I checked and did have to add almost 1/3 cup of water. I checked after the first rise and had the sinking feeling that this was going to be yet another failed bread recipe. OHMIGOSH WAS I WRONG! When the beeper on my machine went off, much to my surprise I was looking at the most perfect loaf of white bread you can imagine. I was even more surprised when I tasted it and deemed it better than Sunbeam! Needless to say, my son awoke this morning to a huge plate of french toast and claimed it was the best he ever had! Try this recipe....it's a keeper. Only one little, minor, eensy weeny problem that I believe was caused by the bread machine. While the density of the loaf is wonderful, it was a bit "holey". I wouldn't say the nooks and crannies were quite like an English muffin, but the next time I make this recipe I will use the custom setting on my bread machine and follow the knead and rise times given in the recipe more exactly.
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Buttery Rolls

Reviewed: Mar. 18, 2007
Yum yum!!! Perfect little dinner rolls with perfect texture and taste! The only alteration I had to make to the recipe was during the first knead in the machine the dough was too stiff so I added 1 tbs warm milk. That got it a tad too wet so I threw in a pinch of flour and it was perfecto!!! I cut the recipe in half and when the dough was ready I divided it into 12 pieces and each of those were divided into 3 pieces and rolled into balls. I greased 12 muffin tins and laid the 3 balls inside of them for cloverleaf rolls. Those only took 10 minutes to cook. The only disappointment I had was that I forgot to brush them with either melted butter or egg wash before baking. They still tasted wonderful but lacked a bit in presentation.
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101 users found this review helpful

Amish Meatloaf

Reviewed: Mar. 18, 2007
I've never had a meatloaf with brown sugar in it before and I have to say I was extremely skeptical. Didn't need to be...this meatloaf was awesome! It held together fairly well and the meat had just the right of sweet that was offset by just the right amount of tang in the glaze. Speaking of the glaze, this recipe made waaaaay too much. You could easily cut it back by a third or a half depending on your taste. After reading all of the postings, I let it cook for an hour and 15 minutes instead of the hour and it was just perfect! I did make a few changes in the recipe, however. I didn't have crackers so I used 2 cups of unflavored bread crumbs and also added 2 tsp dry ground mustard to the meat. Also, I was taught that you should always cook your veggies before they go in the meatloaf so I sauteed the onions first in a little bit of butter until they were translucent. I also made a freeform loaf with this so it wouldn't stew in its own juices in a loaf pan and topped it with four strips of bacon. This is my new standard meatloaf now! Delicious!
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Barbequed Marinated Flank Steak

Reviewed: Mar. 12, 2007
Followed the directions exactly and allowed the meat to marinate overnight. Cooked it medium rare and sliced thinly across the grain. Still way too tough to me. Definitely needs an extra step or two to tenderize before marinating. Also, I agree with a lot of the reviewers that while the flavor was pleasant, it just needed something more.
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Old Fashioned Onion Rings

Reviewed: Mar. 8, 2007
Wow! Little ringlets of heaven!!! As most of the previous reviews noted, these are both time and labor intensive...but well worth the time and effort!!! Light, wonderful texture, not greasy at all. Thank goodness for deep fry machines that regulate the temperature! (To a previous reviewer, if your rings are greasy then either your oil temp wasn't high enough to start with or you overloaded the pan and brought the temp down too much. Even in my fry machine I only did max of 6 at a time.) Just a couple of comments. A) I battered all of the rings first, put them on racks and THEN went back to breadcrumb them and lo and behold...the batter had started to dry and the breadcrumbs wouldn't stick. Redipping in the batter solved the problem however. These really need to be battered and breaded at the same time, although the breaded product held up well while waiting to fry up. B) The flour/batter itself could use a touch more seasoning. C) Through trial and error found that they only took 60 seconds in my fry machine. You can be sure that I will be making these again...and again...and again... My teenage son and I thank you, Jean!
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Bread Machine Bagels

Reviewed: Mar. 6, 2007
Yum yum! Just made my first batch of these beauties I have to admit they were better than Einstein's AND Dunkin Donuts combined!!! I was able to get six good sized bagels out of it and topped some with sesame seeds and some with sea salt. Can't wait to try other variations! In the middle of the first knead I checked my dough (as always) and like some of the other reviewers I had to add additional water -- somewhere between 1/8 and 1/4 cup. I just went a tablespoon at a time until the dough had the right consistency. Also, these do need to rise a bit more than the prescribed 10 minutes. These are sure to become a weekend staple in my house!
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Clone of a Cinnabon

Reviewed: Feb. 26, 2007
Awesome, awesome, awesome!!! Much better than the original IMHO. The only "glitch" I had was that it took more than an hour for these to rise properly, so in the future I'll be able to plan more appropriately. Also, I've read some of the reviews where folks had difficulty rolling out the dough. I used a 20" french style straight rolling pin and rolled a couple of times vertically, a couple of times horizontally, pulled the corners by hand to form a rectangle and then repeated until I got to the desired size. It was a snap, but I do believe that if I had used the common short two handled rolling pin, I'd still be rolling out the dough!
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Savory Bubble Bread

Reviewed: Feb. 26, 2007
This bread was delicious and quite a change from plain old dinner rolls! I will make this again but I will go with the suggestion of mixing the herbs in the melted butter for more even proportions.
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Best Bread Machine Bread

Reviewed: Feb. 26, 2007
The first time making this recipe, I made some of the changes suggested in prior reviews. I increased the salt to 1.5 tsp, cut the yeast back to 2 tsp and used olive oil instead of vegetable oil. What a disaster!!! I got a rock solid lump that not only looked terrible, it tasted horrible! Figuring that the 400+ rave reviews for this recipe just couldn't be wrong, I went back and tried again. I still increased the salt to 1.5 tsp and decreased the yeast to 2 tsp, but this time I used veggie oil as called for in the recipe and I cut back the bread flour from 3 cups to 2 3/4 cups. DEEEEELISH!!! I got a perfect loaf (for the first time ever!) out of my bread machine that not only tasted great but it looked perfect! I had read a lot of the reviews that talked about the loaf over-rising and sometimes collapsing, so when it started to rise too much, I simply poked the top of the loaf a few times with a toothpick. What I ended up with was a loaf that looks as perfect as store bought but tastes better! If I was forced to say anything negative about this recipe, I would have to say that the loaf may be too light to use for sandwiches. I don't know though....we gobbled up the loaf warm out of the bread machine with lots of butter. I'll test the sandwich theory when the loaf that's in my bread machine now is done!!!
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Chicken Marsala

Reviewed: Aug. 26, 2004
To give the sauce a little more flavor and thickness, try this. When the chicken is browned and cooked through remove from the pan. Do not add the mushrooms. Turn the heat to high and add the marsala (I use all Marsala instead of sherry) and deglaze the pan, scraping up all the bits on the bottom. Those bits are flour from the chicken and will help thicken the sauce. Turn down the heat to medium, add the mushrooms and continue cooking until the sauce is thickened to your liking. Add the chicken back to the pan and turn to coat. You're done!
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Beef and Parmesan Pasta

Reviewed: Jul. 11, 2004
Wonderful summer pasta recipe! After reading some of the reviews, I made a couple of modifications. When I sauteed the ground beef, I added some minced garlic, about 3/4 c. chopped onion and was generous with the salt and pepper. I used 3 cans beef broth and doubled the tomatoes. It was a little too juicy -- next time I'll use 1-1/2 cans tomatoes. I didn't have Italian tomatoes so just used regular diced tomatoes but added crushed red pepper, a little more salt and pepper (can't cook pasta without salt!!!), a little garlic powder and some fresh oregano and basil from the garden. We like our pasta al dente, so I decreased the initial cooking time from 15 to 10 minutes before adding the zucchini, which was also fresh from the garden. Since I had a little too much sauce, I added the entire 3/4 cup freshly grated parmesan right to the pot. Delicious! Like a past reviewer, I made mine a little bit ahead and I think that extra time sitting allowed the flavors to blend wonderfully!
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