LauraS Recipe Reviews (Pg. 1) - (10333276)

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Chili Mac Casserole

Reviewed: Sep. 24, 2011
This is a good recipe and lends itself well to changes. That being said, I didn't have some of the ingredients so I had to improvise....I used two boxes of boxed Mac and Cheese - made to directions, I used 1 pound of turkey and black beans. Aside from this, I made it to "specs" and used York State Sharp Cheddar to top. Not bad at all and I will make it again!
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0 users found this review helpful

Blueberry-Lemon Pound Cake

Reviewed: Sep. 4, 2011
I'm giving this 5 stars because I know it's a good recipe! It's baking right now....but, you might want to add 1/2 teaspoon of salt and 1 teaspoon of vanilla, it really enhances the flavor. NOTE, this makes A LOT of batter! - I mean A LOT!!! I had the entire bunt cake pan full along with a small loaf pan. If you use a decorative cake pan like the one shown in the pict, you might need all that batter. If you are using a basic bunt/round cake pan, you might want to customize the recipe to 12 servings. That being said, I plan to place the small loaf in the freezer for a later date - so no problem!! something to look forward to later.
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5 users found this review helpful

Creamy Vanilla Ice Cream

Reviewed: Oct. 30, 2010
This is a very good recipe - the secret of which is getting really good vanilla. I recommend Madagascar Vanilla Bean Paste. It's ll cost you, but it will be worth it. Check the amount of sweetness before you refrigerate, as you loose some of it during the freezing process. Also, I recommend a candy thermometer for temperature control - it is very easy after the 175-degree mark to burn the mixture, but you will need at least that temp to get it the right thickness. Refrigerate the mixture for at least 8 hours, the colder it goes into the ice cream maker, the smaller the ice crystals - the smoother the ice cream. Enjoy!
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11 users found this review helpful

Sweet and Sour Sicilian Tuna

Reviewed: Jul. 2, 2010
This was reallllllllyyyy good! Even just the basic recipe it's good. I threw in a little bit of garlic and some marjoram into the mix and that made it extra flavorful. I would imagine that you add just about any herb and it would not spoil it. Fantastic.
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8 users found this review helpful

Apple Fritters

Reviewed: Mar. 13, 2010
I think that these deserve a solid five stars. They really are fantastic and what makes them so great is the addition of the orange zest/juice. I must have eaten a dozen - thankfully, we made them very small. This is important if you want to make certain that the insides are cooked. I'm saving this recipe, it was great!
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0 users found this review helpful

Salmon Bisque for Two

Reviewed: Feb. 9, 2010
This is a great recipe. I did a few substitutions, as I used 2% milk instead of cream - which brought down the calories. Instead of paprika, is gave the soup a good helping of chili powder - about a full tablespoon. Even with a basic pre-packaged salmon from the grocery store, it was fantastic. Definitely a recipe to keep.
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4 users found this review helpful

Zucchini Corn Fritters

Reviewed: Aug. 25, 2009
This was very good and we will make these again. I would recommend a little more salt as I didn't add enough and I left out the cumin, tho (not a fan of it) - they were great with Wildflower Honey! My husband ate them with Blue Cheese dressing.
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2 users found this review helpful

Golden Tuna Casserole

Reviewed: Feb. 10, 2009
This is really really good. I've been looking for a recipe that was different from Chicken Noodle version and this is the one I am hanging on to. I think this could easily be made with a canned ham as well!
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10 users found this review helpful

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Reviewed: Mar. 26, 2008
Even after missing a few ingredients (corriander and mint) I still made this dish. I substituted canned plums in syrup for the figs and this recipe was just wonderful. The fruit flavors went very well with the lamb - everyone loved it. I recommend only allowing the lamb to reach an internal temp of 150 (about medium well) but it's up to your personal preference. I will definitely make this again. My husband loved it - and never liked lamb prior to this. Thanks for the post. Laura Swink
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2 users found this review helpful

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