Laura Recipe Reviews (Pg. 1) - Allrecipes.com (10269022)

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Biscuit Baking Mix

Reviewed: Sep. 21, 2010
This is an excellent substitution for Bisquick or any of the similar baking mixes, and for anyone unfamiliar with those products you can visit bisquick.com to get some recipes (I recommend Melt in Your Mouth Pancakes).
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9 users found this review helpful

Tortillas I

Reviewed: Aug. 10, 2010
I lost my original recipe so I made these as listed knowing that the fat was the only difference. These came out bland, but it didn't matter so much since I made tacos with them and the filling was flavorful. I have a few tips for those who are less adept at making tortillas. First, ask if you can watch and help someone experienced. Just about everyone who makes awesome tortillas will tell you that they learned from someone else. Next, if you want a tortilla that you can nibble on I recommend using bacon grease or butter for flavor. Also, IMO, the only two things that contribute to tough, crunchy tortillas are not enough water in the dough and overcooking them. Both come with practice and patience, and keep in mind that you want to use the highest heat possible to just barely brown the outside while just barely cooking the inside. Multitasking is key, as well, to making this short and quick. Roll out tortilla A, place it on the skillet, start rolling out tortilla B, flip A finish rolling out B, put A on a plate between a towel and put B on the skillet, and so on.
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18 users found this review helpful

Fudge Pops

Reviewed: Aug. 8, 2010
I followed the recipe exactly (used 2% milk) and YUM. Question for a friend, though: is it possible to use something that isn't wheat-based to thicken? Perhaps some cornstarch or rice flour?
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5 users found this review helpful

Chocolate Chip Cheese Ball

Reviewed: Mar. 5, 2010
This was super easy to make, and it turned out awesome. I lined 6 muffin cups with plastic and spooned the cream cheese mixture in to each one to make them evenly sized (though they could easily be split into 3-4 evenly sized balls for larger gatherings than I was going to). I also made some without nuts for those who have allergies, instead using cocoa powder for the outside. Will use these with some Ritz Brown Sugar crackers that I mistook for regular crackers.
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1 user found this review helpful

Italian Bread Bowls

Reviewed: Feb. 9, 2010
It took me 3 tries to get this recipe down, not because it was difficult but because I'd never made yeast bread on my own before. Tonight they came out with a thin, crispy crust. All three times I did add 1 tbsp sugar, reduce the flower a bit (I couldn't say how much, though) and substituted garlic salt for regular salt. Tonight we paired this with the Delicious Ham and Potato Soup from this site and topped it generously with fiesta blend cheese. YUM!
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2 users found this review helpful

Potato Skillet

Reviewed: Jan. 17, 2010
I make this recipe (only more at a time) on a regular basis for my family. My favorite thing about this recipe is that you can either wrap it up in a tortilla as a breakfast burrito, or you can serve it as is alongside pancakes or biscuits and gravy or the like. I also occasionally substitute breakfast sausage for the bacon.
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2 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Dec. 9, 2009
This has always been a foolproof, easy dinner for me to throw together when I have no other ideas, but tonight I paired it with the Italian Bread Bowls recipe and topped it generously with cheese and.....YUM YUM YUM. I haven't yet, but I plan to add things on the occasion to change it up, including corn or broccoli.
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0 users found this review helpful

Pumpkin Butter I

Reviewed: Nov. 25, 2009
OH-EM-GEE! I followed the recipe almost exactly with the only exception that I only had about 1/2-1 tsp cinnamon. It still turned out amazing. I will use these tomorrow for thanksgiving with scones, and also in my christmas baskets for the family with maybe scone mix or something similar.
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3 users found this review helpful

Marinated Baked Pork Chops

Reviewed: May 15, 2009
These were amazing. I've never made pork chops before, but they came out great. I did add some paprika, diced onion, garlic, and vinegar to the mix, and marinated the pork chops for 4 hours before baking. The meat came out super tender and my husband said that it even made the fatty part edible. I would recommend lining the baking dish with some foil for easy cleanup, though.
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3 users found this review helpful

Peanut Butter Easter Eggs

Reviewed: Apr. 8, 2009
I did what one reviewer suggested and added extra stuff. I found that this recipe is amazing by itself, but does great with everything but the Rice Krispy addition. They became chewy and tough after sitting overnight and are best left out in my opinion. I did, however, welcome the addition of the vanilla and crunchy peanut butter. In fact, next time I make these I'll either use all creamy or all crunchy. This is a great basic recipe that I hope to use every year with my son.
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0 users found this review helpful

Special Irish Beef Stew

Reviewed: Mar. 21, 2008
great recipe! I don't know much about beer so I ended up buying Killean's Irish Red instead of a stout beer like the recipe calls for and didn't have any of the bitterness I later saw was common. I also used corned beef and added a cut-up, small head of cabbage. It tasted wonderful and I will be making this again.
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2 users found this review helpful

Enchiladas - New Mexico Style

Reviewed: Feb. 23, 2008
There's a difference between the terms "Authentic New Mexican" and "New Mexico Style". The first means it's prepared the exact way one would expect it to be prepared (i.e. fresh ingredients) and the second is as best as one can without the "proper" ingredients (i.e. canned sauce for those of us unable to get decent fresh chilis). As someone who grew up in New Mexico, eating authentic New Mexican foods, this New Mexico-like recipe is great especially since I don't have easy access to the proper chilis.
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41 users found this review helpful

Biscotti

Reviewed: Feb. 20, 2008
I love this recipe because it's good on its own or dipped in chocolate, but I can make so many variations from it. I usually substitute the anise oil/extract for 1 tbsp almond extract. FOR PEPPERMINT BISCOTTI substitute anise for 1 tbsp peppermint extract and add 1/2 cup semi sweet or white chocolate chips. I dip in chocolate or vanilla almond bark and then in crushed peppermint. FOR CHOCOLATE ORANGE BISCOTTI, use 1 tsp almond extract, add 1/2 cup orange zest and 1 1/2 cup sliced almonds. dip in chocolate or chocolate almond bark. FOR CHOCOLATE CHERRY BISCOTTI use almond extract, add 1/2 cup candied or dried cherries and 1/2 cup mini semi sweet chips. Drizzle with white chocolate or vanilla almond bark.
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1 user found this review helpful

Gingerbread Biscotti

Reviewed: Feb. 20, 2008
I made these for a family get together recently. I'd never made biscotti before so it's safe to say that I didn't really know what I was doing.Everyone agreed that these were absolutely delicious. I'm not a big fan of gingerbread and disliked the strong bite, but everyone else said the flavor was perfect. I will be making these for them again.
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1 user found this review helpful

Chocolate Cherry Biscotti

Reviewed: Feb. 20, 2008
Wow. Just wow. I'd never made biscotti before so I was a little worried it wouldn't come out very well. I made them for a family get together along with two other kinds and got a lot of compliments from everyone on all three, even the high-and-mighty chef uncle. I will definitely be making these again soon, even if it's just for me!
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1 user found this review helpful

Chocolate-Candy Cane Cookies

Reviewed: Dec. 23, 2007
Re-reviewing this after playing around with the recipe a bit. It seems that my first time around was a lucky fluke and every time since I've ended up with the telltale greasy slug shape. With this latest batch I cut the cream cheese down to 4 oz and added 1/4 cup cocoa powder (I could have done 1/8 cup, but I have a group of chocolate lovers). I still had to chill the dough before baking, but this time they came out more appealing-looking.
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3 users found this review helpful

Breakfast Calzones

Reviewed: Dec. 14, 2007
I've made these a few times now and still feel like the recipe needs some definite improvement. My recipe usually swaps the roll dough for biscuit dough (I like using 4 c bisquick with 1-1/2 c water and 1 tbsp sugar because it doesn't rise as much as the store bought stuff). Also, my filling is usually just 1 lb sausage (any brand, and different flavors jazz it up quite nicely), 8 scrambled eggs mixed with 2 tbsp milk, cheese (either 1-2 slices of american per calzone or about 1/2 cu shredded fiesta blend mixed into the egg and sausage) and salt and pepper to taste. Sometimes I saute a little diced onion to add to it, too. My husband's coworkers have gone nuts over this and have resorted to demanding I make more for them =)
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6 users found this review helpful

Butter Icing for Sugar Cookies

Reviewed: Dec. 8, 2007
This was a wonderfully simple icing recipe. Instead of using the full tablespoon of vanilla I used just 1 tsp of almond flavoring and it turned out great, especially when paired with the cream cheese sugar cookies recipe from this site. Add a few drops of different colors, spoon into a ziploc baggie and I was good to go. After about 2-3 hours the icing hardened enough to stack the cookies.
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234 users found this review helpful

Cream Cheese Sugar Cookies

Reviewed: Dec. 8, 2007
This is a finicky recipy to work with, but if done right the cookies come out great. Be sure to work with the dough in portions (1/4 to 1/3 the dough at a time, chilling the rest when not being used). A few modifications are necessary, however. I used an extra 1/4 cu flour and used the entire egg and reduced the oven temperature to 325. For me, these made really awesome cookies that, when topped with the Butter Icing for Sugar Cookies recipe from this site (1 tsp almond instead of the vanilla), get great reviews. I never have any leftover.
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114 users found this review helpful

 
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