LAUREY Recipe Reviews (Pg. 1) - Allrecipes.com (1032370)

Mom's Buttermilk Biscuits

Reviewed: Aug. 7, 2011

Good basic biscuit. The only change I made was an additional Tbsp on buttermilk (needed just a hair more liquid - but that is likely weather related). I will make these again, but will add a melted butter brush on the top.

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1 user found this review helpful

Classic Fried Rice

Reviewed: May 31, 2011

Yum. Quick and easy - seems it was garlic I was missing in my previous attempts! I used asian bbq pork instead of bacon and it was .. well.. Yum!

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2 users found this review helpful

Authentic Louisiana Red Beans and Rice

Reviewed: May 30, 2011

Fabulous sums it up. The only changes I made were a bit more sausage and the addition of sweet basil, removal of sage (not a sage fan here) - it turned out wonderful and I had forgotten just how filling red beans and rice are. I highly recommend this particular recipe to any wanting to make true style RB&R.

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2 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: May 27, 2011

WOW! I left out the bread crumbs, and added a bit more garlic, but otherwise followed the recipe exactly. This was FABULOUS - nice and creamy, filling and exactly what I wanted. It needed just a touch of salt and some pepper at the table. I will be making this again (and again).

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7 users found this review helpful

Sour Cream Chocolate Frosting

Reviewed: May 27, 2011

I had high hopes for this frosting, and while it is beautiful - I found it far too sweet and it tasted pretty much like chocolate chips with powdered sugar to me. Perhaps with some modifications I'd like it more, but if I do try it again, I'm likely to use cocoa or bakers chocolate instead.

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1 user found this review helpful

Raspberry Lemon Muffins

Reviewed: Jan. 25, 2011

I do not really have much new to add from the other reviews. These are quite good following the recipe as is other than the addition of 1T additional lemon juice (due to other reviews) and removal of sugar on top. As noted elsewhere, this is a thick (almost dough) batter that will not pour but instead need to be spooned into the tin and a dense muffin. I did not sugar the tops as suggested, and will likely do so on my next batch as they could have used a bit more sweet with the tangy tart. While I made these as a snack, they would be wonderful for a morning meal with fruit and yogurt or hot cereal. I, as some others had done, made 'mini muffins' and it was approximately 12 minutes of cook time. These muffins do not brown on top so test as recipe suggests by gently pressing down and waiting for spring-back. I will definitely be making these again, and have shared the recipe with others who are excited to try it.

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2 users found this review helpful

Super-Simple, Super-Spicy Mongolian Beef

Reviewed: Aug. 22, 2009

Super quick and tasted quite good. Unfortunately I was out of peanut oil, so used some more sesame and did use sirloin as many other did. Next time I'll add a bit more onion, and possibly some green pepper and/or let it marinade more than an hour. Rating a 5 because right outta the gate this was really good and w/personal taste modifications can only get better.

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3 users found this review helpful

Cajun Chicken and Sausage Gumbo

Reviewed: Mar. 13, 2009

As most do, I made some changes per my own tastes. I did not use the bay leaf (I find them too strong in non-beef dishes) and added some crushed red pepper, cayenne and used Tony's as my creole seasoning. This dish turned out AMAZING. It is a very thick Gumbo (I wasn't expecting that, I am used to more a broth, light soup) and I loved it. I did have to add an extra 1.5 cups of water to allow it full simmer so will likely 1/2 the roux next time (and there WILL be a next time). Fabulous flavor, great texture and the leftovers today are awesome (reheats well).

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1 user found this review helpful

Spicy Sausage and Rice Casserole

Reviewed: Jan. 13, 2009

Very good! I will admit.. was curious. Had done a search of pork garlic rice and this was one of the results. I'm not a huge fan of tomatoes and almost left it out, but made as recipe calls for except I used 1/2 of green/red peppers, 16 oz sausage, and a bit more onion than called for. Cooking time was dead on and the flavors of everything worked well together. Filling, easy to make, tastes good - it has made it into my 'permanent file'. Edited: To give 5 stars. I've now made this 4 times, found the best sausage (for my tastes anyway) for it and have it down to a science. I had originally given 4 stars, but it really needed to be changed to 5.

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5 users found this review helpful

Lemon Chicken and Rice

Reviewed: Oct. 30, 2007

Simple to make with ingredients most often have on-hand. I doubled it, and it turned out very well. As I have never buy instant rice, I also used regular rice (cooked in chicken broth instead of water). The lemon was a very subtle flavor that went very well w/the garlic/onion and the textures worked together nicely. Highly recommend this dish.

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13 users found this review helpful

Carrot Cake III

Reviewed: Jan. 17, 2004

I've had this recipe in my 'box' for ages, and had made the icing for another cake before. For Christmas I asked my grandfather what he would like for desert and Carrot Cake was his choice so I tried the complete recipe, which was a great hit! I made it as directed (no changes) and everyone loved it (especially the icing). I felt there was something 'missing' in the cake, but it was delicious and very moist (and did I mention the icing is perfect?). Thanks for the great recipe!

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3 users found this review helpful

Salmon Ball

Reviewed: Oct. 29, 2003

This is a LONG time family favorite, except we double the onion and add 1/2 tsp liquid smoke. Spread on Ritz.. everyone loves it!

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20 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Oct. 26, 2003

I read the reviews first (thanks to those that took the time) and made a few adjustments for our tastes. This recipe was a HUGE success. I picked a mid-range Merlot (hard to do as not a wine drinker), and cut it with 1C broth, and instead of garlic powder and celery - I used 3 cloves of minced garlic. I did need to thicken the gravy in a skillet (heat was dissipating too quickly in the baking dish), but 1 packet of gravy mix (I used pork gravy) was plenty. Very easy recipe to do, and I highly suggest it. Sauteed mushrooms (with a bit of garlic and merlot) balance it nicely on the plate with some mashed potatoes and green beans.

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5 users found this review helpful

Cherry Pie III

Reviewed: Dec. 28, 2000

The crust is AMAZING, just like gramma (the one who's pie's you LOVED) used to make. In the future, I will make 1½ times the filling at least, it was a little thin for my family's tastes. Good flavor! This recipe has made it into my recipe box.

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2 users found this review helpful