lorabore Recipe Reviews (Pg. 1) - Allrecipes.com (19888724)

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Brown Sugar Smokies

Reviewed: Mar. 28, 2012
These are really good! I've had an extra package of lil smokies in my freezer for the last month, but didn't know what to do with them. I added some smoked paprika to the brown sugar for a bit of a different flavor, and then I drizzled them with maple syrup halfway through cooking. I served them for dinner sprinkled with crushed red pepper. The maple syrup/bacon pan drippings made a really yummy sauce to drizzle over them. I may even make these again for brunch, but using breakfast sausages instead of smokies.
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Naan

Reviewed: Mar. 24, 2012
This recipe gets 3 stars...for now. Most naan recipes I've looked at online call for baking soda. I made this one ONLY because I was clean out of baking soda. The bread tasted fairly good, but it did not bubble and rise like traditional naan, and instead cooked into something that resembled a very dense pancake. My husband has served in Afghanistan and ate a lot of traditional flat bread while there, and basically said that this recipe hardly even resembled naan. I'm going to experiment with it a bit and see if adding baking soda helps with the textural problems. As is, it's still a fairly good, edible flat bread and I can think of a million uses for it, but it's no Indian naan.
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Simple White Cake

Reviewed: Mar. 6, 2012
This cake did not work. I followed the directions exactly as written, NO modifications. By the time the inside was cooked, the outside was way over cooked. And the rest of the cake was dry and had the consistency/taste of cornbread. Reading through the reviews, a lot of people are making modifications to add more milk, decrease oven temperature, beat the eggs for a specific length of time, etc. THAT is the kind of thing that needs to be explained in the recipe. If reviewers are having to make modifications to the ingredients in order to make their cakes work, I don't think that counts as a successful recipe. I did end up eating the cake (after drowning it in frosting to cut out the dryness), but I don't think I will make it again.
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Photo by lorabore

Creole Shrimp

Reviewed: Jan. 20, 2012
This recipe was a first for me on a LOT of things. It was my first roux, my first creole/cajun dish, and my first time cooking shrimp. I followed the recipe for the most part, but since I didn't have any stewed tomatoes I used 1 can of diced canned tomatoes instead. And I had to swap cilantro for parsley, since I grabbed the wrong thing at the store I read the other reviews about it being too watery and bland, and was worried since my canned tomatoes also had added liquid. So, instead of water I used hot V8 juice, and I only used about 1 cup. As far as flavor, I definitely agree with other posts that some sort of hot spice/sauce is needed. I used cayenne and chili powder, but I think red pepper flakes, tabasco, or even a diced jalepeno would work. Without that, I think it would have been too bland. The best part of this recipe though, is that it was pretty basic and easy (even for a first-timer), and even my shrimp-hating husband ate it and said he would eat it again. So, anything that gets Mr. picky to eat shrimp is a plus in my book. I served it over lightly salted bulgur wheat. Rice, pasta, quinoa, potatoes would all work great too.
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Simple Potato Salad

Reviewed: Nov. 14, 2011
All my life I've been picky about potato salad. I don't like celery in it, I don't like hard potatoes, I don't like it fancy, etc. But for some reason I was under the impression that potato salad was complicated. Now I know I can make it whenever I want! I added diced dill pickle (mmm) and ate it on a sandwhich. LOVE!
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Sweet and Spicy Green Beans

Reviewed: Aug. 20, 2011
The first time I made this as a side dish, my husband RAVED about it. I followed the recipe mostly, but subbed agave nectar for the honey (vegan) and used sesame oil instead of canola. I also added pine nuts to add some nutty texture. The second time I made it as a main stir fry. I tripled the recipe, added 1 scallion to the sauce, stir fried some bok Choy, green pepper, green beans, and brocolli, and then served over Asian noodles with coarse chopped almonds on top. Hubby loved it! He usually adds some extra chili sauce (siracha) to his.
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Black Bean and Couscous Salad

Reviewed: Aug. 2, 2011
Delicious! I made this recipe to get rid of some of the left over couscous I had in my fridge. I made it almost the exact same as is written, but I added a few other things that I had lying around: 1/4 of a cucumber, diced really small 2 TBSP minced almonds some whole pine nuts 1 orange, peeled and chopped into small cubes The orange in particular added a very nice extra kick of citrus. One thing I will say is that couscous is VERY absorbant. Even when it's fully cooked, it will continue to absorb liquid. So if you're making this ahead of time, I'd recommend keeping the salad components separate from the dressing and mixing them when you serve it. Yoou may also consider adding a little extra vinegar. I found the recipe as is to be a bit too light, so I added an extra 1 tsp of vinegar. The great thing about this recipe is that it is SO versatile! I'd imagine that can use pretty much any citrus juice (lemon, lime, orange, etc) for a new taste, or even add some cayenne pepper, trade the couscous for rice or quinoa, etc.
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Photo by lorabore

Black Bean Brownies

Reviewed: May 27, 2011
These are really good! Like the other reviewers, I added an extra 1/4 c. sugar and 1/4 c. extra cocoa powder. I didn't have any vanilla so I used amaretto liqueur instead. I got a bit crazy with the liqueur and ended up adding 1/4 cup o_O but the slight nutty sweet taste was awesome. I made these at the same time that I made "normal" brownies from scratch and conducted a blind taste test on my husband. Not only did he prefer these brownies to the "normal" brownies, but he actually though they WERE the "normal" brownies. I used dried beans instead of canned, and I wonder if canned beans are the culprit in the "bean" taste others report (they have a lot of sodium, even unsalted). I soaked the dried beans for 24 hours in the fridge, rinsing every now and then. Then I covered them with water and cooked them on the stove until they were mushy (a bit "overdone" than what you'd want for any other dish). I blended the beans until they were completely liquified, added in the sugar and other ingredients, and baked. Eating through the pan, even I'M surprised they were made with beans as there is not a single ounce of "bean" flavor, and the texture is almost like rich chocolate cake. (see photo #45 with the 2 strawberries)
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