Laura Recipe Reviews (Pg. 1) - Allrecipes.com (10192799)

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Banana Cream Pie III

Reviewed: Apr. 13, 2009
I had some textural issues because I used cook & serve pudding, but otherwise the taste was great! I made some changes: used graham cracker crust (which I baked for 5 min @ 375 ahead of time), I layered 4 oz. dark chocolate pudding, 1 sliced banana, 3.4 package banana pudding mixed with 1/2 cup light whipped topping, 4 oz. dark chocolate pudding, and 1 sliced banana. I marbelized the chocolate and banana pudding on the top layer, so it looked pretty. I let everyone top with their own whipped topping.
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1 user found this review helpful

Chinese Chicken Fried Rice II

Reviewed: Feb. 26, 2009
I made alot of changes to this.... I omitted the chicken to make it vegetarian, used short-grain brown rice, a mixture of sesame oil and olive oil instead of butter and veg. oil, 1 tbs. soy sauce and 1 tbs. teriyaki. I also added pinches of minced ginger and red pepper flakes. I cooked the egg with a bit of salt. I also added 1/2 cup peas and 2 tbs. peanuts. I would add other veggies like carrots, broccoli, or bell peppers if I had them. It tasted pretty close to restaurant style.
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1 user found this review helpful

Oat Bran Muffins

Reviewed: Feb. 13, 2009
Not very sweet, but that's how a bran muffin should be! I substituted: 3/4 whole wheat flour and 1/4 white flour, wheat germ for 1/4 of the oat bran, 2 chopped apples, 1/2 cup soaked raisins, 1/2 cup chopped walnuts, 3 tsp. cinnamon, pinch of nutmeg cloves ginger, 2 tsp. lemon juice, and added 1 cup soymilk because it needed more moisture...also took about 20 min to cook in my oven.
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2 users found this review helpful

Crustless Cranberry Pie

Reviewed: Jan. 23, 2009
More like a sweet & tart coffee cake! Made a few changes...used all whole wheat pastry flour, frozen cranberries, half almonds/half walnuts, orange zest, Smart Balance, and added a splash of soy milk because the batter was too dry when mixing. Served with soy vanilla ice cream. The pie was drier on the bottom and sides, but the cranberries floated to the top and center, which was very moist.
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1 user found this review helpful

Rosemary Baked Potato Wedges

Reviewed: Dec. 18, 2008
Used 6 potatoes, 2 tbs. olive oil, 1 tbs. bread crumbs, 1 tbs. wheat germ, 1 tbs. Smart Balance, 2 tsp. garlic powder, salt, pepper, dried rosemary, and a dash of seasoned salt. Baked on 450 for 45 min and broiled on low for another 5 min. Really quick and easy!
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15 users found this review helpful

Cream of Pumpkin Soup

Reviewed: Dec. 5, 2008
Like others said, this recipe provided the basis for the soup, but it needed the addition of some extra spices. I halved the recipe and made several changes: I melted 2 tbs. Smart Balance along with 1 tbs. brown sugar and 1/4 tsp. cinnamon in a pan and dipped both sides of each slice of bread in the mixture. I minced 1 clove garlic and an entire onion and sauteed that in 1 tbs. Smart Balance until almost carmelized. I added only 1 cup vegetable broth, and I did process it, which made it nice and creamy. With the pumpkin, I added 1 cup water, 1/2 tsp. cinnamon, 1 tsp. fresh minced ginger, 1/4 tsp. nutmeg, 1/4 tsp. paprika, and a dash of salt and pepper. I also subsituted light ceam. The croutons were a nice addition.
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2 users found this review helpful

Light and Fluffy Spinach Quiche

Reviewed: Dec. 4, 2008
This quiche was amazing! I brought it to a potluck and it was the most popular dish! I made quite a few changes though...I added shredded mozzarella/cheddar, ricotta cheese, light cream instead of mayo, garlic, arugula, roasted red pepper, carmelized onion, olive oil, fresh basil, oregano, crushed red pepper flakes, and salt/pepper
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2 users found this review helpful

Lighter Libby's® Famous Pumpkin Pie

Reviewed: Nov. 29, 2008
You would never know this is light! I did slip in one egg yolk by accident though...but aside from that, the only changes I made were to use Saigon cinnamon (slightly spicier), and I also added 1/4 tsp. ground cloves and 1/4 tsp. ground nutmeg. I also subsituted brown sugar. It was so thick and creamy!
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4 users found this review helpful

Spaghetti Squash I

Reviewed: Nov. 10, 2008
Wow I like this even better than real spaghetti!! I had a spaghetti squash sitting on the counter for 4 months and I was worried it had gone dry, so I took someone's advice and placed it in a baking pan with 1.5 cups water. (I've microwaved spaghetti squash before, but that tends to dry it out). I also brushed the squash with canola oil and salt/pepper before putting it in the oven. I added olive oil, 3 cups canned crushed tomatoes, chopped spinach, black beluga lentils, and frozen basil. I omitted the olives. I didn't have onions so I used onion powder instead. I also added salt/pepper and crushed red pepper flakes to the sauce. I substituted shredded parmesan for the feta, but I tried a bit with feta and it was nice as well. This is such a quick, easy, and versatile dish!
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5 users found this review helpful

Homesteader Cornbread

Reviewed: Oct. 30, 2008
Tried so many other cornbread recipes, and this is the best so far. Moist and sweet...nice with butter. I halved the recipe but used 1 cup cornmeal and 3/4 cup white flour instead. Also used both white and brown sugar. Whisked the batter for 5 minutes before pouring in the pan as advised by others. My oven cooked it in only 25 min at 375.
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3 users found this review helpful

Double Tomato Bruschetta

Reviewed: Oct. 22, 2008
I used multi-grain baguette that was getting stale. I also substituted grape tomatoes and added roasted red pepper and oregano to the bruschetta mix. I brushed the bread with pesto before browning in the oven. Then I placed some shredded mixed Italian cheeses on the bread underneath the bruschetta mix. I didn't have fresh basil, but used frozen, which has just as much flavor!
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1 user found this review helpful

Fried Cauliflower with Tahini Sauce

Reviewed: Oct. 3, 2008
I've had this at an authentic Syrian restaurant and this tasted just like it! Place the cauliflower in the pan completely raw...I tried steaming it first, but it doesn't stay as crisp. Cook until the cauliflower browns...the darker it gets the better it tastes! I also added ground toasted sesame seeds and paprika to store-bought tahini.
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24 users found this review helpful

Pakistani Spicy Chickpeas

Reviewed: Oct. 1, 2008
This was really easy to make and tasted great! I also added some frozen spinach, roasted red pepper, red pepper flakes, and black pepper. I didn't have cumin seeds so I used ground cumin.
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3 users found this review helpful

Bissara

Reviewed: Oct. 1, 2008
This was surprisingly easy to make and tasted authentic. I only wish mine was spicier...it will probably taste better the next day after it has thickened and the flavors have settled. I added some ingredients: coriander seeds, fennel seeds, lemon juice, minced ginger, chopped red onion, turmeric, red pepper flakes. I also used yellow lentils and dried parsley and dried chili powder instead of what the recipe called for.
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2 users found this review helpful

Cheesy Quinoa Pilaf with Spinach

Reviewed: Oct. 1, 2008
Very easy and healthy! I used frozen spinach and red pre-washed quinoa. I steamed the quinoa, so I didn't have to rinse and drain it after. I also added some sesame seeds, walnuts, and black pepper.
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10 users found this review helpful

Asian Tuna Patties

Reviewed: Sep. 29, 2008
These were so easy to make and came out great! I halved the recipe and was still able to make 6 decent-sized patties. I also made the following additions: toasted sesame seeds, dollop of red pepper hummus, dried basil, lemon juice, red pepper flakes, sweet chili sauce, radish, roasted red pepper (omitted the ketchup). I also let them set in the fridge for 2-3 hours, which prevented them from falling apart. Next time I'll try adding some water chestnuts to give them a nice crunch.
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4 users found this review helpful

African Peanut Soup

Reviewed: Jul. 28, 2008
This recipe was very similar to another on this site called "indian peanut stew." I made a few changes: used 4 cups vegetable stock and 2 cups chicken stock, added chopped zucchini, carrot, and sweet potato, used almost a full cup of natural chunky peanut butter and added crushed dry roasted peanuts (my boyfriend and I love peanuts). We also like things a little spicier, so I added lots of chili powder, paprika, ginger, and a pinch of cinnamon and cumin. We cooked brown rice seperately on the side which is why we used 2 cups less of vegetable stock in the stew. It definately tastes much better when it cools off or over the next couple of days.
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2 users found this review helpful

Cream Puffs

Reviewed: Jul. 16, 2008
Mine came out very eggy and deflated after cooking...all I did was use only 3 eggs and added 1 tbsp. sugar. However, they were still a hit and were so easy to make! I used pistachio pudding and banana cream flavored pudding with fresh sliced strawberries....the pistachio was very popular. I would like to try again to make them fluffier.
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1 user found this review helpful

Delicious Whole Wheat Fruitcake Cookies

Reviewed: Jun. 10, 2008
Made these into 10 mini loaves. Also made some changes: used about 2 tbsp. each of honey and molasses in place of sugar, added about 1/4 cup canned pumpkin; added nutmeg and cloves; used raisins, prunes, dried apple, dried pear, dried apricots, cranberries, walnuts, and almonds as filler; added some wheat germ; sprinkled with sifted powdered sugar. The first day they tasted just OK, but I put them in the fridge and the next few days they tasted better and better. Very dense and chewy. Next time I might try added a bit of almond liquor.
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11 users found this review helpful

Strawberry Avocado Salad

Reviewed: May 23, 2008
Nice combination of strawberry and avocado with a sweet dressing...used walnuts and balsamic vinegar instead of pecans and apple cider vinegar.
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1 user found this review helpful

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