Lori likes to cook Profile - Allrecipes.com (18669551)

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Lori likes to cook

Lori likes to cook
Home Town: Nome, Alaska, USA
Living In: Anchorage, Alaska, USA
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Quick & Easy
Hobbies: Quilting, Hiking/Camping, Biking, Walking, Fishing
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Recipe Reviews 8 reviews
Emily's Famous Popcorn
I made air popped popcorn that I drizzled lightly with light-taste olive oil. I didn't use the chili powder or cumin because I wasn't in the mood for those flavors. Instead, hit the popcorn with a small dash of table salt, then a bunch of freshly cracked pepper and the nutritional yeast. I can't imagine anyone not liking this - it actually reminds me of mac & cheese!

3 users found this review helpful
Reviewed On: Oct. 25, 2012
Hot Pepper Jelly
OK, here's the deal. I looked at all of the recipes but I'm commenting on this one because it's the only one I found that uses the 1.75oz box of pectin rather than the liquid pectin. My jelly turned out perfectly and has a kick. This is what I used: 1 cup finely chopped jalapenos. (I left seeds & membranes in about half of them and my jelly has a decent kick.) 2 cups finely chopped green bell peppers, drained the best you can - I used a colander and let them sit for about 5 minutes. (I caution against using red bell peppers because they can add an off-putting flowery flavor.) 1 cup of cider vinegar (yes, use cider, not white.) 5 cups of sugar and 1 box of pectin. The trick to perfect jelly is to follow the directions exactly. Bring it to a ROLLING (foamy, bubbling) boil and cook for exactly one minute. Do this and your jam will set up perfectly. Good luck!

19 users found this review helpful
Reviewed On: Oct. 14, 2012
Quinoa with Peas
To rinse or not to rinse? RINSE! If you have a mesh strainer, rinse thoroughly and then get as much water out as possible by shaking off the strainer and then setting the strainer on a folded paper towel to draw off the remaining water. It does make a difference with the flavor. Proceed as called for in this recipe. My quinoa roasted in the butter just fine after rinsing. This recipe is very good though I found that it lacked some flavor. Rather than add a bunch of spices to perk it up, I diced about a cup of mushrooms and sauteed them with a little butter, garlic, salt & pepper. It was just the ticket! Also, I used a heaping cup of frozen peas. I left out the thyme because I didn't think it was meant for this dish and I'm glad I did. This is a great recipe and one I will use again and again.

3 users found this review helpful
Reviewed On: Aug. 16, 2012

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