lauren Recipe Reviews (Pg. 5) - (10394364)

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Asian Coleslaw

Reviewed: Feb. 6, 2011
excellent!! I used one lb bag of pre-made slaw (~7c), added cilantro and used the dressing scaled to 6 cups.
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2 users found this review helpful

Slow Cooker Guisado Verde

Reviewed: Dec. 1, 2010
EXTRAORDINARY. I did the suggested sub of using Herdez green salsa instead of the tomatillos and green chilis. For 4lbs of meat I used three cans Herdez, two jalapenos, one qt of broth. Dbl onions and double garlic. Then at the end I took the liq out and cooked it down to 1/3-1/4 of its volume to make it all less soupy. We ate it as stew or in tortillas as tacos. Reheats really well so make a lot! REALLY that good.
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3 users found this review helpful

Barbecued Beef

Reviewed: Nov. 15, 2010
This was only OK. The meat took a lot longer to truly get tender and the sauce was too vinegary for us.
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4 users found this review helpful

Pork Chops with Apples, Sweet Potatoes, and Sauerkraut

Reviewed: Nov. 9, 2010
Hmm. I really wanted to like this recipe, we love all the ingredients but it was bland, just too bland, and in 6 hrs the pots were not cooked and neither were the onions. I had to finish them on the stove. I DO, however, plan to make this again because my DH and son loved it, go figure! I plan to change it a lot. I plan to add chopped bacon to the pot, prob 3 slices, to saute the onions before putting them in and to use apple cider to deglaze the pan (I did that this time too). Also, much more salt and I will add a TB of prepared mustard and maybe some celery seed. I think it will be great with these changes.
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4 users found this review helpful

Wilderness Place Lodge Cookies

Reviewed: Nov. 7, 2010
This is a very good cookie, not a great cookie. It is basically the recipe on the oats box doubled with an extra cup of white sugar, coconut, nuts and chips added. I found them greasy, too heavy with butter. I made them huge--3.5 oz of dough rolled into balls. They were even better when I put the extra dough in the fridge and cooked them a day later without letting them come up to room temp. They set up thicker this way looked and tasted much better. I do this with cc cookies too--cook them after 24 to 36 hrs in the fridge, makes a world of diff in the cookie.
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8 users found this review helpful

Burgundy Lamb Shanks

Reviewed: Nov. 2, 2010
We did not like this recipe. We love lamb but had never had shank before. It was tough and really tendony, almost impossible to eat and very little actually edible meat. (We will never have shank again.) The sauce had a great flavor but was way too greasy even after I de-fatted it. Maybe it did not braise enough, although it was in the crock pot for 8+hrs.
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1 user found this review helpful

Trinidad Stewed Chicken

Reviewed: Oct. 30, 2010
This recipe was awesome, took me back to T&T!! This will be a regular. I used 4lbs of bone-in thighs, skin removed. I doubled the rub ingredients and finely pureed them as someone mentioned. Marinated overnight as others have suggested. I also doubled the sauce recipe, using broth instead of the water and only half as much and at the end added some cornstarch in water to thicken it. Served over rice. Fantastic!!
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Kalua Pig in a Slow Cooker

Reviewed: Oct. 29, 2010
This recipe is extraordinary. Pork, flavored with pork, yielding pure porky moist goodness. A MUST try recipe and a real keeper. 3lb boneless roast took 11 hrs on low. I served it with mexican pintos, corn tortillas and salsa. Don't forget the lime wedges! Another time on hawaiian rolls with hot sauce and slaw.
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Sloppy Joes II

Reviewed: Jan. 24, 2010
Really good. A little sweet though I would half the sugar next time. I also added 1 tsp of Worcestershire and some hot red pepper flakes!
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1 user found this review helpful

Quiche Lorraine II

Reviewed: Jan. 9, 2009
This quiche worked out great-mine are usually a runny mess! In this case the only sub I made was I used half lite cream/half milk. Very nice recipe, thanks.
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1 user found this review helpful

Killer Shrimp Soup

Reviewed: May 27, 2008
Loved this soup!! Before I added the shrimp, I used my submersion blender to whizz it and make it homogeneous. Which really made it creamy, no oil floating on top. I used 3/4c up butter, and might use less next time. I used shell-on shrimp which definitely adds flavor but just made it messy to eat. Next time I will use peeled shrimp.
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1 user found this review helpful

Singapore Chicken Rice

Reviewed: Jan. 9, 2008
Very good! My family really liked this. I wouldn't change anything but I think the chicken needed longer to cook through. I also used this recipe for the traditional chili sauce to go with --Mix together for Chili Sauce 2 to 3 tbsp freshly squeezed lime or lemon juice, 5 tbsp finely chopped fresh red chilies, 5 cloves garlic, chopped, 3 tbsp finely chopped ginger, 1 tsp fine salt, 1/2 cup boiling hot chicken soup
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56 users found this review helpful

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Reviewed: Dec. 16, 2007
This was really good! It was a hit in my pre-Xmas gathering. I sub'd cherries for the currants and used cherry liqueur. I couldn't bring myself to use the basil, it just didn't sound right (too many flavors) so I used more mint instead. I used a cooking method I'd read about for lamb--450 deg from 20 mins, 325 for the rest of the time.
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13 users found this review helpful

Displaying results 81-93 (of 93) reviews
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