Brooke Laurel Recipe Reviews (Pg. 1) - Allrecipes.com (10127409)

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Brooke Laurel

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Smoky Barbecue Sauce

Reviewed: Feb. 3, 2009
This is an unusual recipe for an Australian to make - our idea of BBQ sauce comes from a plastic bottle, is runny, vinegar-y & (after this), slightly depressing!! This sauce was thick, rich & had the best sweet, sour & smokey BBQ flavour. I used fresh garlic & dried chili as I didn't have any chili sauce, & poured it over a couple of pork chops before slow baking them for an hour & a half. So divine. This is one cooking smell I don't want out of the house! It's going to be hard to beat this sauce.
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5 users found this review helpful
Photo by Brooke Laurel

Sweet Potato and Black Bean Chili

Reviewed: Jul. 2, 2013
Wow, this is a good 'un! I was looking for recipes that were lower GI & this fit the bill - you can even trade out that tiny teaspoon of sugar for agave. Not only is it healthy, but uber tasty, too. Nice & spicy!
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2 users found this review helpful
Photo by Brooke Laurel

Creamy Corn Soup

Reviewed: Dec. 2, 2012
Wow! I steamed a couple of large crab claws & added them (broken up) at the end, rather than the chicken suggested in the recipe header. I also prefer a smoother texture, I blended most of the soup as other reviewers suggested (before adding the crab). So creamy & filling, with loads of flavour. Wonderful!
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4 users found this review helpful

Fresh Ginger Cookies

Reviewed: Nov. 30, 2012
Really delicious, nice chewy texture. Next time I could even add more ginger for a really zingy cookie!
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4 users found this review helpful

Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Nov. 23, 2012
This is a perfect recipe. One of the best things I've ever eaten! I added a tablespoon of grated, fresh ginger to the cheesecake mixture, which works if you're cooking for those who love ginger :)
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2 users found this review helpful

Octoberfest Roast

Reviewed: Sep. 4, 2012
This is fantastic! I made this almost exactly as written - just added a little more mustard to avoid too much sweetness, and left out the beef stock (put in more beer for more liquid). With a dark ale this tastes rich & hearty, with the mustard really lifting the flavour... And the gravy! Pshew! Yum.
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3 users found this review helpful

Roasted Red Pepper Tapenade

Reviewed: Aug. 15, 2012
This recipe is perfect - made exactly as written & ended up an incredibly delicious tapenade! The flavours really do develop over time, it was even better the next day :)
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3 users found this review helpful

Lemon Cupcakes

Reviewed: Jul. 15, 2012
A wonderful, easy recipe for moist, fluffy cupcakes. I made these exactly as written, and they had a beautiful, soft lemon flavour. You could add more zest for a bit more of a tang. By far the best cupcake recipe I've tried. Thanks!
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3 users found this review helpful
Photo by Brooke Laurel

Gages

Reviewed: Jul. 13, 2012
Wow, this has a beautiful nutty crunch to it from the peanuts & coconut, and lots of zing from the chilies and vinegar which actually work quite well together. The only changes I made were to substitute olive oil for the butter, baby eggplant for the eggplant (I used 5) and dessicated (dried & finely chopped) coconut for the flaked coconut - same ingredients, just different form so I guess the taste is the same! I wondered too, which vinegar to use, & went with white. It's delicious!
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2 users found this review helpful
Photo by Brooke Laurel

Pastry Cream

Reviewed: Mar. 6, 2012
Technically this recipe is excellent - no lumps, a good consistency, and it set nice & firmly in the refrigerator. I used it to fill chocolate eclairs, and it worked brilliantly. The only change I would make, would be to cut back on the sugar a touch; I was looking for that cool, vanilla-y hit in the middle of the eclair, to offset the sweetness of the chocolate, and this was a little too sweet. It's probably a matter of personal taste though - if you're a sweet-tooth, make it as is!
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4 users found this review helpful

Caramel Macchiato Cheesecake

Reviewed: Dec. 6, 2011
An easy 5 stars for this one! I followed the recipe exactly...was a liiiiiiiiiiiiitle too sweet for my taste (not for others eating though!), so next time I'd probably skip the sugar in the graham cracker base & go with a little more espresso. I ran down to the coffee shop downstairs & got a double shot in a cup for this, so maybe next time I'll get a triple! Great recipe though - Dawn really knows her cheesecake science! Gotta let it cool slowly in the oven!
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3 users found this review helpful

Peppermint Chocolate Fudge

Reviewed: Dec. 14, 2009
This is a really easy recipe to follow, and it turned out perfectly. I added roasted almonds as I had no peppermint essence, so that it wasn't just plain fudge - they gave it texture that went well with the soft fudge. I'll make this again!
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3 users found this review helpful

Moist and Chewy Peanut Butter Cookies

Reviewed: Nov. 17, 2008
These actually turned out really well the first time, usually it takes a bit of tweaking! I followed the recipe exactly, but for substituting butter for the margarine. Once the cookies were cool I dipped them in melted milk chocolate & let them set on a piece of baking paper in the fridge. They're brilliant, I'll make them again for sure!
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2 users found this review helpful
Photo by Brooke Laurel

Cinnamon Rolls I

Reviewed: Sep. 18, 2008
Man! These were amazing! My first time cooking with yeast, & it was too easy. I would definitely double the quantity next time though (just could've eaten more!) and I would put the oven down just a little lower than 200 degrees...might just be my oven, but they browned a little quickly on top & I had to turn it down during cooking. Overall, a winner; sweet, cinnamon-y, fragrant, I am cooking these again!
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2 users found this review helpful
Photo by Brooke Laurel

Baked Sesame Chicken

Reviewed: Jul. 5, 2013
Wow! I loved this! I nearly skipped the toasting of the sesame seeds out of sheer laziness, but very glad I didn't! This was so flavoursome & the meat stayed really moist. The only thing I did differently was to add a bit of chilli powder to the sesame/flour mix... Just because I have to, with this chilli addiction I have. It's still really tasty without!
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2 users found this review helpful

Mel's Magnificent Chocolate Chip Cookies

Reviewed: Dec. 1, 2010
I cut back on the butter a little, by about 50g and they are still chewy & magnificent. Just what I wanted, thanks for the great recipe!
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14 users found this review helpful
Photo by Brooke Laurel

Lemon Garlic Hummus

Reviewed: Mar. 10, 2014
I loved this recipe. I'm a hummus lover to start with, but the extra lemon adds a lightness & freshness to the usual flavour. Definitely a keeper.
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2 users found this review helpful

Cottage Cheese Roast

Reviewed: Aug. 6, 2011
Despite the scores of reviews telling me so, I was still surprised when this interesting mix of ingredients turned into something impressive! In lieu of own 'onion soup' mix to make it a bit more natural...I used 2ts thyme, a vege boullion cube, 1/2 c diceed onion & 2tb dried onion. Following the advice of another reviewer, I also brushed the top with ketchup/BBQ sauce in the last 10 mins of baking. Thanks for posting - a definite 5 stars!
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8 users found this review helpful

MMMMM... Brownies

Reviewed: Dec. 9, 2011
The great thing about this recipe is that if you like gooey brownies, when baked for around 25 mins, the melted chocolate with ensure they are gooey! If you prefer them cake-y, you can cook for longer & they will cake up. Brilliant, no?! They also have that beautiful glossy top & chewy edges :) I really recommend letting the melted chocolate mix cool a minute or two before whisking the egg in, just to avoid cooking any of the egg. ...Oh, and I also love that everything in this recipe is a real ingredient, no prepackaged mixes - no ingredients list that sounds like a laboratory inventory! Chocolate happiness, no?!
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21 users found this review helpful
Photo by Brooke Laurel

Marinated Black-Eyed Pea Salad

Reviewed: Jul. 3, 2013
Healthy, simple, vinegary, and delicious. I doubled the cumin because I love it so much & dry roasted it in a pan before adding it to the salad to release a bit more flavour. A great side dish, or a healthy lunch. Thanks for posting!
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