lauren Recipe Reviews (Pg. 4) - Allrecipes.com (10394364)

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Cherry Balsamic Short Ribs

Reviewed: Nov. 5, 2011
Very good!! Will make again. I used 2 cans cherries, then used juice from the can in addition to the wine in deglazing. I used my pancake griddle to brown everything--best way to do it, everything is spread apart so it doesn't lose juice, only nicely brown. I really browned the veg to give flavor to the stew, used no fennel, can't stand the stuff! I dbld the bay, and used beef consomme instead of demiglace. Also used beef broth instead of chicken, not sure why you would use chicken in this dish. 2.5-3h was more than enough, the meat was way over done at 4h.
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13 users found this review helpful

Portuguese Garlic Chicken

Reviewed: Nov. 3, 2011
Great flavor. Did not bother broiling at end, peeled off the skin and pulled meat out, and covered with sauce. Had reduced liq in microwave a lot.
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2 users found this review helpful

Lithuanian Kugela

Reviewed: Nov. 2, 2011
very nice! I think more onions fried 'til they are a bit brown would be even better. i think serving the next nite after panfrying a slab in butter would be good too.
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2 users found this review helpful

Chicken with Chipotle

Reviewed: Nov. 1, 2011
tasty!
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2 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Oct. 29, 2011
TERRIFIC. Amazing method. Thanks so much for posting.
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1 user found this review helpful

Cheesy Ranch Potato Bake

Reviewed: Oct. 29, 2011
We did not care for these, too artificial tasting.
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1 user found this review helpful

Holly's Chicken Cordon Bleu Casserole

Reviewed: Oct. 28, 2011
This was great! A real keeper. NOTE: I scaled it to 6 servings not 12. I followed the suggestions of other posts-- sauteed 8oz (not 4oz) mushrooms, added garlic, and a small onion and deglazed with 2/3c of wine. I skipped the scallions. I put paprika, onion powder, sage and mustard powder in plain bread crumbs and used extra butter in them for the crumb layer and I only put it on top. My scaled version called for 2c crumbs but I should have made only 1 cup+. I put peas in the mushroom layer. I used 16 oz of tyson grilled strips cut into chunks. I used only 2c swiss when my scaled version called for 3c, it was plenty of cheese. It was creamy and very flavorful due to the extra mushrooms,garlic, and the wine deglazing. Also my crumb layer was delish. Thanks for the recipe!
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2 users found this review helpful

Slow Cooker Sweet Chicken Chili

Reviewed: Oct. 27, 2011
This was very good! As suggested by others I added a can of diced green chilis and some garlic. and please for the love of all things holy--rinse your beans and toss the liquid they come with, just sub the same amt in water. If not, your beans will create a lot of gas in your diners! This is a trick I always employ. The chili was not cooked after 1 high and 4 low so next time I will go all day on low.
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7 users found this review helpful

Authentic Cochinita Pibil (Spicy Mexican Pulled Pork)

Reviewed: Oct. 25, 2011
We liked this a lot! It is such an easy way to make puerco pibil. I saw another recipe that added 1.5 TB of cinnamon and bay leaves so I added those (8 bay leaves). I also took the advice of another poster and added 1/3 can OJ concentrate to the liquid and another 1/3 can to the juice of 5 limes (not 10 limes)in the salsa. I chopped the onions slices and added cilantro to the salsa, and it was GREAT. I can see using this citrus onion sauce on other dishes, it was really tasty. I served this piled on thick cheese arepas (thick central-american corn tortillas/pancakes)and we ate with a knife and fork. Next time--I don't really like the taste of achiote paste that much so I think next time I will halve that to 3.5 oz, it was just too strong. Thank you for posting this recipe!!
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4 users found this review helpful

Special Delivery Chicken

Reviewed: Oct. 24, 2011
very nice recipe! i added some garlic like the others, and some hot paprika to give it a kick. to help with calories i used crushed corn flakes on top and no butter, lowfat sour cream, lowfat cream of chicken soup. it was crunchy on top and creamy below. i used frozen grilled chicken so this was 10 mins to get into the oven. thanks!
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0 users found this review helpful

Juicy Roasted Chicken

Reviewed: Oct. 23, 2011
great trick!! i also put a sliced lemon and a ton of garlic in the cavity. i put thick slices of onion under the chicken to keep it up off the bottom of the pan, then blenderized them into the gravy. great recipe, thanks!
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4 users found this review helpful

Traditional Chicken Keleguin

Reviewed: Oct. 23, 2011
this was great! whole foods sells dried, unsweetened coconut chipped, in a pinch that'll work. this was a great way to serve leftover roast chicken. thanks!!
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0 users found this review helpful

The Original Donair From the East Coast of Canada

Reviewed: Oct. 22, 2011
i thought this was great. this sauce recipe looks better than dash's recipe on this site. i used this method--- Stir canned milk, sugar and garlic powder until sugar isdissolved. Add vinegar and continue mixing. The quicker you add thevinegar and the less you mix (I usually give the spoon 3 or 4 turnsaround the bowl), the thicker the sauce will be. Let sauce sit for atleast one hour in refrigerator before using. Eventually (hours to dayslater), the sauce may start to separate. DO NOT STIR IT. Simply skimthe thick sauce off the top.
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5 users found this review helpful

Dash's Donair

Reviewed: Oct. 22, 2011
this was great! my family loved them. i used more of the spices but not more of the oregano. i also used this sauce recipe instead (but it was too sweet i think but i have never have had the original!): 2/3 cup canned evaporated milk 2/3 cup sugar 1/4 cup white vinegar 1/2 tsp garlic powder Stir canned milk, sugar and garlic powder until sugar isdissolved. Add vinegar and continue mixing. The quicker you add thevinegar and the less you mix (I usually give the spoon 3 or 4 turnsaround the bowl), the thicker the sauce will be. Let sauce sit for atleast one hour in refrigerator before using. Eventually (hours to dayslater), the sauce may start to separate. DO NOT STIR IT. Simply skimthe thick sauce off the top.
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2 users found this review helpful

Heather's Famous Barbeque Bunyan Burger

Reviewed: Oct. 20, 2011
This was interesting but we didn't enjoy.
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4 users found this review helpful

Buttery Soft Pretzels

Reviewed: Sep. 20, 2011
I actually wanted to make pretzel ROLLS, I had had them once and loved them. So I divided the dough then made round buns. Boiled them in the soda water for 30secs then sprinkled with salt and baked until a rich pretzel brown. They were shiny and crusty and soft inside like a roll but tasted like a pretzel! I skipped the butter, not needed. Big hit!
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0 users found this review helpful

Chile Colorado

Reviewed: Aug. 3, 2011
This recipe rocks! It is extraordinary. I will never go back to chil"i" recipes. First, I used pork. Butt to be exact. Second, I browned the dredged pieces as I always do--on my two burner pancake griddle--they are well separated and truly brown, they do not release juices and steam. I do this for all stews. Works every time. Third, not having New Mexican chiles I sub'ed Guajillo chiles and some Anchos. Both hotter varieties but not crazy hot. I buy them from Penzeys and they were wonderful. A great heat that did not mask the depth of the pepper flavor. Fourth, I love beans so I added pintos at the end. Fifth, I added garlic but nothing else. I think oregano or cumin would ruin the straight up chile flavor. Note--I wrote chilE, not chili. There is a big difference there! And it is the essence of this recipe. Last, I saw a recipe like this one which added a TB of vinegar and a TB or two of sugar. I did this and it deepened all the flavors. This dish is extremely good and not much work. Make it the night before.
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4 users found this review helpful

Bou's Chicken

Reviewed: Aug. 1, 2011
This was ok, did not pass muster in my house. Easy to make, just not our thing.
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2 users found this review helpful

Chili I

Reviewed: Aug. 1, 2011
nice chili. very complex flavors. cooked the night before eating. i used more meat as someone suggested and less beans. i would skip the steak it was dry and maybe put in pork next time. we loved it.
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5 users found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Jul. 28, 2011
This recipe is really a method. You can use any sauce you want. I made mine from a bunch of sauces I had in the fridge including asian sauces. I also added liquid smoke. But do pre-brown, then slow cook, followed by searing under the broiler or on the grill. These are VERY GOOD ribs. I used spare ribs. We loved these ribs.
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18 users found this review helpful

Displaying results 61-80 (of 93) reviews
 
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