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

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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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65 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

Sweet Plantain Pie

Reviewed: Nov. 9, 2011
This was excellent! We had piononos in PR many years ago and loved them. This satisfied our craving and was so easy. I used Goya frozen prepared plantains (3 pkgs), just thawed them and laid them on the bottom, put the meat mix on top and put another layer. I covered the casserole with one egg beaten with water (1TB) before baking. I made a few changes to the meat mix--I sauteed a sm onion in with pork and used fresh garlic. I wanted more of a picadillo flavor so put in a cpl TBs of vinegar, a healthy pinch of cinnamon and 1/2 c of currants (didn't have raisins) into meat mix. I did not use the ham. I think I will try beef next time as that is more traditional. Will make again and again! DH had thirds!
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14 users found this review helpful

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

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

Apple and Brown Sugar Corned Beef

Reviewed: Jan. 18, 2012
Nice, and I will make again but it really was too sweet. I followed the suggestion by another poster and added some vinegar to the liquid and a lot more mustard but next time I will skip adding the sugar instead. I also added some bay leaves, I love bay, te seasoning packet and more mustard seeds. Lastly, I added the cabbage in the last hour only, along with some green beans and they were perfect. Then once all the veg were on a platter I poured a lemon butter sauce with parsley (melted butter, a squeeze of lemon and chopped parsley) over the whole lot--my mom's trick. As for cook time, I did one hour at high at first, then 10.5 hrs on low. Thanks for posting!
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10 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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9 users found this review helpful

Mamaw's Southern Buttermilk Chicken

Reviewed: Nov. 8, 2011
very good! in the buttermilk i put a couple chipotle peppers in adobo. i used 2C of flour (and still had a lot left) but the whole amounts of the seasonings to make it more flavorful. i also added a TB of thyme and onion powder. i dredged them then put back in buttermilk and redredged to get a thick crust. i used boneless breasts and i think next time I will halve them along the thickness to make them thinner and just cook completely in the oil and place in a warm oven only until serving.
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7 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

Brigadeiro

Reviewed: Dec. 27, 2011
good! very sweet. i rolled them in cocoa but coconut would have been good too. needed to cook over low so as not to burn and for a LOT longer to get it stiff enough to roll properly.
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6 users found this review helpful

Kerri's Holiday Punch

Reviewed: Dec. 27, 2011
Loved this punch, rather than food coloring, I threw in the cherry liquid.
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5 users found this review helpful

Caribbean-Spiced Roast Chicken

Reviewed: Nov. 28, 2011
very good! I used tequila instead of rum.
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5 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

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

Harvey's Moroccan Roast Chicken

Reviewed: Mar. 26, 2012
Excellent. we really enjoyed this recipe. Not a fan of mint or fennel I dropped that out and dropped the salt to 1 tsp. Put two stalks of celery in cavity with lemon to ensure moistness (it did!). Put halved onion and some whole garlic cloves in pan along with other veg. Took Tent off and raised heat to 400 for last 15 min.
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4 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

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

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

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

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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4 users found this review helpful

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