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Butter Flaky Pie Crust

Reviewed: Oct. 30, 2012
Liked very much-and gave 4 stars only because I think it needs a little sugar added to the mix. I sprinkled a few tsps. of regular sugar on the top which added a little sweetness - and made a lovely apple pie today. This would be fantastic recipe 'as is' for a chicken pot pie. I am saving it and using this recipe for some pies I'll make for Thanksgiving this year.
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5 users found this review helpful

Slow Cooker Butter Chicken

Reviewed: Sep. 28, 2012
When I got this recipe in my email today it inspired me to 'go for it' - I had some, but far from ALL of the ingredients. I couldn't resist making "Indian" for dinner tonight, so I browned the boneless chicken thighs I had on hand in extra butter (no oil), onions and roasted garlic granules--in the meantime, in the slow cooker, I threw in a can of evap. milk, a can of tomato soup, a tsp. of garam masala, a heaping tsp. of curry powder, a jar of Trader Joe's Masala sauce, a tbsp. of coriander paste (jarred "chutney" from the Indian market), about 3/4 cup shredded coconut, and about a cup of nonfat plain yogurt. Cooked that sauce first and then added the buttered onions and chicken with the garlic. I salted the chicken slightly. If you could smell my house right now you'd think you were in a 'good' Indian restaurant! The sauce tastes divine and it's not even cooked for more than an hour. I know it's going to be excellent tonight and better tomorrow--and I promise I will make this again, and do it just as the recipe calls for but for now, I wanted to put this in so that I can remember how I improvised on this! But Indian IS forgiving, isn't it? LOL
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1 user found this review helpful

Chewy Granola Bars

Reviewed: Sep. 8, 2012
I made these today and agree with others who say the mixture was too dry and crumbly. I managed to cut some into squares, but they were not nice and tight, and falling apart. The taste was terrific, I added walnuts and dried chopped apricots, as well as mini choc chips and even a little bit of rice krispies and though the mix seemed wet enough, they did not hold together. Wondering if a beaten egg or two might have helped, but I will research other granola bars to see if they ever add an egg to it.
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1 user found this review helpful

Quick Chicken Piccata

Reviewed: Apr. 25, 2012
I used Wondra to dredge the chicken instead of a-p flour (it's finer and less clumpy), then followed all the ingredients but changed the proportions because I used a lot more chicken than this (when I cook I cook big). It's forgiving-but careful about too many capers and and barely salt the chicken because the capers make everything super salty. I added extra olive oil and butter to the saucepan and added ground garlic and a few flakes of red pepper to simmer awhile. Didn't have fresh parsley so I used dried. I served this over penne since I didn't have linquine or spaghetti. While the pasta drained, I added about 1/3 cup of olive oil to the pasta pot, a half a stick of butter, more garlic granules and about a cup of chicken broth--heated to boiling and tossed the cooked pasta back into it. Put in serving dish, then placed the chicken and all the sauce from the pan over the pasta and topped the pasta and chicken with some grated parmesan cheese. I have never made a piccata I liked as much as this one and my husband and I inhaled it. YUM.
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313 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Apr. 24, 2012
Happened to read this recipe on a day I had a big piece of wild caught salmon thawed to make for dinner. I made this as a marinade and threw the fish in it for about an hour. Husband said it was the best salmon I ever made! Really nice with a good grainy mustard, which is what I used instead. Also slipped and used more steak sauce than it called for and it didn't matter, it was still terrific. I will try it with chicken, but use it on fish too.
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4 users found this review helpful

Cheesy Baked Grits

Reviewed: Apr. 18, 2012
Really liked this alot and my husband raved. Served with pork chops and succotash. I didn't have alot of real butter in the house, so I used margarine for the 1/2 cup portion and real butter for the 1/3. Used shredded cheddar/jack cheese. Turned out great--really delicious, I recommend. Followed the rest of directions to a T and the dish is a keeper. (I used Paula Deen's grits.)
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3 users found this review helpful

Pasta Fazul

Reviewed: Jan. 14, 2012
Chuckling at that phonetic spelling of "fagiole." It does sound like fazul, but bean in Italian is "fagiole." Pasta and beans. I make this all the time and it's great--but we Italians also made pasta and peas, my son's fave since he was a little boy. You use tubettini (little tubes) pasta for it!
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2 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Jan. 4, 2012
I was anxious to try this recipe as I cook for a family of 4 and found there was this 3 lb eye roast to cook in the fridge. Since I know this cut of beef is not the most tender, I was anxious to give this highly rated recipe a shot. The household does possess a very pricey electric oven (Dacor) so I knew the equipment wouldn't be an issue. I used the 7 mins. per pound at 500 degrees version. The meat was rubbed with olive oil, salt, pepper, garlic powder and onion powder. After the 21 mins., I reduced the temp to 200 degrees and cooked the roast for 1/2 hr. and, uncovered, of course. Then I shut the oven off and left it untouched for one full hour. Couldn't wait to see the end result! I was very happy to find--the meat was beautifully rare to med rare, oozed juice and just the right amount of blood (not overly so). Best of all, it was so tender the children ate 3 helpings of it, sliced thin. I was a bit rushed for time and didn't make the gravy from scratch, so in the bottom of the pan (BTW I cooked it in a LeCreuset dutch oven!) I simply mixed in a jar of store bought au jus gravy. The sample photo you see of the meat is pretty much what we ended up with and I would classify this as a winner of a recipe. The meat, after an hour of sitting in the turned-off oven was still hot & the hot gravy poured on top finished off the heating after slicing it. I served with my own terrific sauteed potatoes/onion/mushrooms & tossed salad with balsamic dressing. GREAT!!
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7 users found this review helpful

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