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

cook's profile

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
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
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
 
ADVERTISEMENT

In Season

Easter Ham, Lamb, and More
Easter Ham, Lamb, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States