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    Lori in NC

    North Carolina, USA

    Chef #914720

    North Carolina, USA

    Joined: Aug 06, 2008

    180 reviews by Lori in NC

    1 - 10 of 180 sorted by Date | Rating | Helpful

    Reviewed Mango Salsa

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      |  By Lori in NC

    "We loved this! We served it as a topping for Jerk Chicken fajitas. The cucumbers provided a nice crunch, and the jalapeno was a nice contrast to the sweet mango. We'll definitely make it again!"

    May 5, 2013 on FoodNetwork.com

    Reviewed Jamaican Rice and Peas
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      |  By LifeIsGood

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    "This was a delicious side to jerk chicken. I made half a batch, and used diced jalapeno instead of scotch bonnet, but otherwise followed the directions. It's very close to my favorite Jamaican restaurant's rice and peas. A half batch was four generous servings for us. Thanks for sharing!"

    May 5, 2013 on Food.com

    Recipe #373354

    Reviewed Belgian Waffles
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      |  By Charlotte J

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    "These were great! I made a double batch to freeze for weekday breakfasts. My Belgian waffle iron used 1/3 cup per waffle, and about 5 minutes to cook. Kept warm in a 200 degree oven while the rest cooked. Served with sliced bananas and whipped cream. One batch made 12 waffles."

    Apr 5, 2013 on Food.com

    Recipe #28501

    Reviewed Stuffed Shells with Arrabbiata Sauce

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      |  By Lori in NC

    "This was delicious! I cut the pancetta to 4 ounces, and the red pepper to 1 teaspoon, but otherwise followed the recipe. I prepped them a day in advance to serve on Christmas Eve. It was so nice to be able to pull it from the fridge and pop it in the oven, without spending the whole afternoon in the kitchen. Will definitely make this again, ma ..."

    Dec 24, 2012 on FoodNetwork.com

    Reviewed Incredibly Delicious Cheese Garlic Bread Spread
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      |  By SaraFish

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    "This was delicious. I used 1/2 cup butter for about 3/4 of a large loaf of Italian bread. My butter melted too much, so I mixed in the parmesan and sprinkled mozzarella on top. Baked for about 8 minutes at 450, then turned on the broiler to brown the top a little bit more. Served with stuffed shells. My son said "You did a good job with the g..."

    Dec 24, 2012 on Food.com

    Recipe #18914

    Reviewed Onion Gravy
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      |  By Mille®

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    "Served this with French Tart's Toad in the Hole and mash to celebrate the opening of the London Olympics. I used beef broth instead of chicken. This was easy, delicious, and complemented the dish. Thanks!"

    Jul 27, 2012 on Food.com

    Recipe #18620

    Reviewed Traditional British Toad-In-The-Hole and Mini Toads Too!
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      |  By French Tart

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    "Wow! This was really, really good. We had this for dinner tonight to celebrate the opening of the London Olympics, served with mash, peas, and onion gravy (recipe 18620. Here's the adaptations I made, being in the US: Oven at 450, a 9x9 ceramic casserole dish, 10 ounces of milk, and 4 ounces of flour by weight. And, forgive me, I had to use ..."

    Jul 27, 2012 on Food.com

    Recipe #184023

    Reviewed Bev's Sauteed Yellow Squash
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      |  (1 person found this helpful) |  By Bev

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    "This was delicious. I used just one tablespoon of butter for three small squash. I cooked it until it was nice and browned. My son, who hates every kind of squash, ate it without complaint, and my husband and I loved it. Thanks for posting."

    May 24, 2012 on Food.com

    Recipe #31371

    Reviewed Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice

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      |  By Lori in NC

    "After my original dinner plans fell apart, I googled shrimp and mango and found this. I had to substitute cilantro for the basil, and I didn't have any jalapenos, but this was still a big hit. My 11-year-old inhaled his portion. We'll definitely have this again, hopefully with the jalapeno, but we may stick with the cilantro."

    May 4, 2012 on FoodNetwork.com

    Reviewed Individual Mini Cherry Cheesecakes
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      |  By RecipeNut

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    "This was a big hit at a girls' night out party. I refrigerated the topping separately and served it on the side. I love the simplicity you get by using the vanilla wafers as the crust. I got 14 cakes out of the recipe, and could probably have put a bit less filling in each to get a few more. I'm interested in trying other toppings next time, o..."

    Apr 21, 2012 on Food.com

    Recipe #17253

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