Laura Recipe Reviews (Pg. 1) - (10142114)

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Egg and Cheese Puffs

Reviewed: Feb. 15, 2010
These aren't anything gourmet or fancy but they are a "make again and again" kind of recipe. I have made them as written and I've also made them with spinach and feta, pre-cooked well-chopped chard, and today I made them with sweet Italian sausage and my husband loved them. I cut down the amount of cheese but I've found that the cottage cheese is a must to have a nice creamy texture. I agree with other reviewers that the butter is not necessary. There is plenty of fat available in the other ingredients to get the right consistency. Thanks for such and easy, versatile, and portable food recipe!
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10 users found this review helpful

Extreme Crepes

Reviewed: Dec. 19, 2009
I made this recipe against my better judgement. I decreased the baking powder and the sugar, and they were still too puffy and too sweet. The batter was so sticky I had to re-butter the pan with every "crepe." Not worth modifying, there are much better recipes out there. If you want the pancake equivalent of a twinkie, this may be for you.
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4 users found this review helpful

Fettuccini de la Mer

Reviewed: Nov. 9, 2009
I made some minor changes: used Trader Joe's frozen seafood blend (scallops, shrimp, squid) in place of all seafood. Used fresh herbs (basil, tarragon, and parsley), no green pepper, and used hazelnut rather than dairy milk because it's what I had on hand. Suddenly had to leave right as it was done, and came back to cold pasta... and it was so delicious! I will totally make this again, and maybe even follow the recipe closer next time. ;)
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1 user found this review helpful

Chewy Coconut Bars

Reviewed: Mar. 18, 2009
I wanted to make this recipe without wheat so I subbed oat flour, and then increased the baking powder to counteract the relative heaviness of oat flour. I don't think I needed to do this, in retrospect, because they turned out like cake! Very delicious cake! I did use 2 cups of brown sugar, but didn't pack it down. Also, I used coconut oil instead of shortening, since it has the same consistency and would bring out the coconut flavor. Only giving four stars because I made so many changes. Hoping this review helps others who may be thinking of going wheat-free or using coconut oil. It came out amazing and I definitely will be making this again!
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2 users found this review helpful

Linebacker Lasagna

Reviewed: Feb. 6, 2009
Love it! This is the first time I've made a lasagna, and it's the best lasagna I've had! I did alter the recipe, though. I used 1 lb sweet and 1 lb spicy italian bulk chicken sausage instead of the pork and beef, and I mixed a bunch of chopped spinach in with the ricotta cheese. Also, I used 3/4 of a bottle of Newman's Own Sockarooni instead of the marinara because I needed to use it up. I think I'll use the same amount next time because the lasagna sliced up really nicely without a lot of spillage with this amount of moisture. I love the carrots and celery in it!
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10 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Aug. 22, 2008
As if this recipe needs another review! I'll just comment that I exchange a half cup of flour for oat flour; it's delicious! The creamier the milk, the more decadent the pancake. Use fresh good quality baking powder, like Bob's Red Mill (aluminum free), and you will notice the difference!
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1 user found this review helpful

Best Chocolate Chip Cookies

Reviewed: Aug. 5, 2008
These are very good cookies but there is nothing special about them... just a good chocolate chip cookie. I will definitely use this recipe again, but I will take some suggestions from the reviewers like sub some oat flour in, add some spice, maybe throw in some dried cranberries for a little zing. I also think the cream of tartar suggestion is a good one and will give it a shot. In a white wheat flour only batch, I will decrease the flour as well, as mine came out cakey.
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1 user found this review helpful

Coffee Roasted Beef Chuck

Reviewed: Jun. 1, 2008
I want to give this a better review, but I ran into a problem when I got to the gravy part and realized I had way too much liquid to make a thick gravy. I haven't made gravy on my own or this way before, so I tested a small amount of the liquid and proportioned it down... only to get soup. I *think* I was supposed to cook it uncovered. I noticed in the recipe it never said to cover it, but I assumed since a slow cooker works with a cover, then I should cover it. I will try it again sometime uncovered. Luckily I had enough liquid left to make a decent skillet gravy from another recipe. Some specification as to whether the pot should be covered would improve this recipe for people like me who have never cooked a roast before!
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1 user found this review helpful

Peppy's Pita Bread

Reviewed: May 25, 2008
These turned out great! I don't have a bread machine so I kneaded and let it rise per another pita recipe. I subbed 1 cup of wheat flour for 1 cup of white. Other than that, I followed the recipe exactly. They split nicely, better than the pitas I buy at the supermarket. I think I'll make my own pitas from now on. I took off a star because I almost skipped over the recipe when I only saw bread machine instructions. It would be nice to see instructions with and without a bread machine on this page.
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5 users found this review helpful

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