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

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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

Claypot Chicken rice

Reviewed: Feb. 23, 2012
Excellent dish. Esp with dates and chestnuts added.
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0 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

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

Toad in the Hole

Reviewed: Nov. 28, 2011
loved this. but--only use 2 tb of bacon fat in casserole, put bacon in gravy. used chicken apple sausages.
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1 user found this review helpful

Sriracha Sauce

Reviewed: Mar. 28, 2012
good stuff!
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1 user 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

Welsh Cookies

Reviewed: Dec. 30, 2011
very nice!
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3 users found this review helpful

baked oatmeal with raspberries

Reviewed: Feb. 23, 2012
great!
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0 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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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

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

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

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

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

Udon Peanut Butter Noodles

Reviewed: Jan. 15, 2012
This was very good. The amount of sauce was the right amount! I skipped the oil and used sriracha instead. I added a little cornstarch to thicken the sauce a bit.
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2 users found this review helpful

Chilaquiles II

Reviewed: Jan. 12, 2014
Fantastic. I added two shredded chicken breasts, some garlic and used a can of enchilada sauce and a jar of Goya pico de gallo. I also just used some trader joes tortilla chips. They are thick and substantial. Topped with Mexi cheese blend and cojita. I think I will cook the eggs separately and add at the end so they don't break up.
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0 users found this review helpful

Southern Tomato Gravy

Reviewed: Feb. 23, 2012
I thought this was great.
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Spicy meatloaf

Reviewed: Mar. 8, 2012
best ever! i leave the bacon in strips and use three.
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1 user found this review helpful

Finnish Cookie Sticks

Reviewed: Dec. 27, 2011
awesome cookies. i did what the other poster did and mixed sugar in with nuts to make prep easier. could use a smidge more almond flavor.
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2 users found this review helpful

Displaying results 1-20 (of 93) reviews
 
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