Allrecipes Home > Community > Cooks > Laura

cook's profile

Reviews

Photos

Good recipe. I like to sear the chicken before putting it in the slow cooker - it adds a lot of flavor. If you don't like beer, use an equal amount of chicken broth. Just watch the other salt that you add. I drain and rinse my beans, always. I don't use premade taco seasoning - I just add cumin, chili powder, Mexican oregano to taste. Fresh, chopped garlic is an absolute must, 2 or 3 cloves. A little lime juice and/or cilantro are nice additions at the end.

Was this review helpful? [ YES ]
8 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jun. 5, 2009

Fantastic. Great as is, also nice with the orange juice sub that many here mention. I find the dough easier to work with if I refrigerate it for about an hour. I always use butter instead of margarine. Instead of rolling the balls into regular sugar, I use demerara sugar, which gives the cookies a nice texture and a little extra flavor. I usually leave them plain but I've also made a crem cheese icing to top them which was also great. Perfect recipe, many have asked me for it.

Was this review helpful? [ YES ]
0 users found this review helpful

Classic Bran Muffins

Reviewed: Jun. 5, 2009

I've made these probably a dozen times. Like many others, I've used regular milk + lemon juice in lieu of buttermilk. I've also subbed 1/3 cup of applesauce for the oil with no real issues (it does make the muffins more moist/sticky and they seem to spoil faster, though). I've never used raisins, only Craisins or chocolate chips - or both. This is a really great standard recipe for bran muffins.

Was this review helpful? [ YES ]
0 users found this review helpful

Sugar Cookie Frosting

Reviewed: Jun. 5, 2009

I've used this a number of times - I usually halve the recipe because it makes a lot. I use softened butter in place of shortening with no ill effects. The food processor whirs this together in seconds.

Was this review helpful? [ YES ]
0 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Jun. 5, 2009

This has quickly become a favorite in my house. As with most recipes, I've played around with it a bit. I always flour the chicken first, which helps to thicken the sauce. I double all of the sauce ingredients - but for the liquid, I do 1/4 cup soy sauce and 1/4 cup orange juice. This cuts back on the sodium and gives it a nice orange flavor in the background. I use sriracha as the hot sauce, which is very potent, so I just add it to taste. I steam some broccoli and throw it into the pan so it soaks up the sauce. Served over brown rice, this is a great, simple meal.

Was this review helpful? [ YES ]
1 user found this review helpful