lauren Recipe Reviews (Pg. 1) - Allrecipes.com (10394364)

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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

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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57 users 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

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

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

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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0 users 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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0 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

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

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

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

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

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 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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16 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

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

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

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

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

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

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