Laralu Recipe Reviews (Pg. 1) - Allrecipes.com (10399516)

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Restaurant-Style Chicken Scampi

Reviewed: Feb. 16, 2015
I did not read the other reviews until after I had purchased the ingredients or I might have made the white sauce from scratch. That said, the restaurant version of this used to be my favorite meal there. A couple of years ago we went gluten free, so bye bye scampi. I was able to use this recipe to make a pretty close replica. I did buy Classico 4 cheese alfredo (it's gluten free) and added seasoning to my rice flour mix for the chicken. I also added a tablespoon of butter and 3 large cloves of garlic, as well as subbing the chicken broth for the pasta water. Gluten Free pasta creates an extremely starchy water so I would not have used that regardless. We have 1 tiny serving left. My extremely picky 17 & 12 year olds had seconds. That rarely happens, so I'd say this is a keeper!
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Marinade for Chicken

Reviewed: Jun. 22, 2014
I made no other change except to use olive oil, and drop the black pepper back a bit more than half as my kids don't like anything that they perceive to be "spicy." This has to be the best marinade for chicken I've used. Ever. I have Zaycon chicken, which tends to be a bit tough as it's not injected with anything. I wanted to marinate overnight, but forgot to put it together until about 4pm this afternoon. I put it on the grill at 6:30 and was sure it would be tasteless and tough. It was delicous, juicy and tender. Just the right amount of "spice" and fabulous flavor. I am already wondering when we can have some family over so I can make it again.
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Cheesy Chicken Meatballs

Reviewed: Jul. 31, 2013
I was on the hunt today for a ground chicken recipe and ran across this one. I always worry about ground chicken being dry, but this one was exceptional. I followed the recipe other than omitting the red pepper flakes (the 1 tsp of black pepper was plenty hot for us) and used a teaspoon of garlic salt, a teaspoon of garlic powder and 2 minced garlic cloves in place of the 1T of garlic powder. We also have to do everything gluten free, so I used gluten free breadcrumbs. Worked great! This will get added to my personal collection of GF recipes!
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A Very Popular BBQ Sauce

Reviewed: Nov. 13, 2012
Good recipe, but WAY too much vinegar for our taste. I had only put in 1 cup of the brown sugar, and ended up adding the other 1/2 C plus honey, and it was still too tangy. Also added a tablespoon of butter to give it a silkier texture.
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Sweet Pumpkin Seeds

Reviewed: Oct. 31, 2012
I made two batches of this tonight with our pumpkin seeds from last night's pumpkin carving. I was in a hurry and didn't read the directions very well. Instead of 2T of sugar, I was using 2t sugar each time. They turned out really good. I think maybe using less sugar prevented the "brittle" version that several reviewers complained about. I also used parchment paper on my baking sheet and just slid the seeds back into the bowl to add each round of cinnamon and sugar. Very little mess for a very yummy result.
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Shrimp Lemon Pepper Linguini

Reviewed: Jul. 19, 2012
I would definitely increase the liquid ingredients next time by about 50%, but otherwise, this was absolutely delicious. Moderate amount of prep work, but totally worth it.
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Basic Flaky Pie Crust

Reviewed: May 26, 2012
I have not tried to make my own pie crust for 30+ years. My grandmother diligently tried to teach me using this type of recipe when I was a teen and I was a complete failure. I do great with any other type of baking, but this is something that has always eluded me. Last night my oldest daughter asked me to make my from scratch chicken pot pie, that I usually buy premade crust for. I didn't have time to run to the store and so decided to try my hand at crust again. I gave this recipe 4 stars only because the baking instructions are missing and because, similar to others, I had a lot of trouble rolling out, so some tips for how to make that go smoother would have been nice. It wasn't pretty, but it was delicious. My husband came home late from work and didn't know that I had made the crust. He sat down in the arm chair with his plate to relax and eat his dinner and his first comment was "this crust is sooooo good." I also appreciate the gluten free instructions that the site links to this recipe. My 2nd born has to be GF, so I guess that may be my next attempt! As noted by other reviewers, this is only enough for a large single crust. You need to double the recipe for a double-crust pie.
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Pizza Casserole

Reviewed: Oct. 30, 2011
Very good basic recipe. Definitely beats out a box type dinner, if you make those. I added a can of mushrooms and a little cheese in with the mixture as well as the amount on top. I'd suggest adding some additional seasoning such as Marjoram or Basil and maybe some fennel seed. I used turkey pepperoni to save calories and reduce any additional grease and no one even noticed. I also added 1/4lb Italian sausage into the hamburger mixture which gave some additional flavor (be sure to drain off grease!). Made the night before, so I increased the time in the oven before adding the cheese as it needed it in order to heat through after being refrigerated. All in all, an easy Sunday night dinner.
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Baked Ziti with Sausage

Reviewed: Oct. 11, 2011
Very good ziti recipe. Not the least bit dry, and I only had 1 jar of sauce on hand and just made it work. I also only had a white onion. I sauteed it in the pan that I cooked the sausage in (after the sausage was done and set aside to drain). I think that added a little more flavor, but otherwise I followed the recipe as written. Great job, Ashley!
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Angela's Awesome Enchiladas

Reviewed: Oct. 7, 2011
I was desperate for a chicken recipe tonight that was not a casserole (per my husband). I ran across this enchilada recipe and it is fabulous. Makes a ton and is delicious. I did add a can of fiesta corn to the chicken mixture and used a 19oz can of enchilada sauce, just because I wanted to. Otherwise, the recipe was followed exactly and came out delicious.
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Baby Back Ribs

Reviewed: Jul. 23, 2011
In my 21 years of marriage, I've never before tried cooking ribs. I've always been unsure of how to get good results and was intimidated by others I know who cook fabulous ribs. I didn't have time to do the overnight marinade since I had picked up the baby back ribs today for dinner tonight, but will definitely do so next time. I did use the dry rub suggested in one of the other reviews and I have to say these were some of the BEST ribs I have ever tried - even in a restaurant. I turned off the oven after the first 2 1/2 hours and left the ribs in for another hour as I needed to run out for a while. Then I did broil them with the BBQ sauce before serving. Nothing left but bones!
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Salmon Patties

Reviewed: Mar. 10, 2011
I made salmon patties for the first time ever tonight using this recipe as a base, and I would definitely make them again. I did double the recipe and added 2 tsp of Old Bay Seasoning, 1tsp of garlic powder, 1/2 tsp of pepper, and used seasoned bread crumbs as I didn't have saltines. I found they did have a little trouble staying together, but I'm not sure if they were too wet or too dry. I used 2 eggs even though the recipe, even when doubled, still called for just 1. All in all, they were really good. My husband said they tasted like crab cakes.
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Favorite Banana Blueberry Quick Bread

Reviewed: Jul. 25, 2009
I read a few reviews before baking this tonight, so I added 1 tsp cinnamon and probably will add a little more next time as well as some vanilla. I didn't have any quick oats, so I used 1/2 C of Hodgson Mill multigrain hot cereal mix which has oats along with flaxseed and other milled grains. Worked beautifully and I will probably continue to substitute with that. I used 1 cup of fresh blueberries, but could have easily used a little less, I just like them. I did the muffins instead of the bread and it worked great - about 25 minutes. Tops were browned and insides were moist. Definitely a good basic recipe that you can experiment with.
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Best Ever Blueberry Cobbler

Reviewed: Jul. 11, 2009
Fixed this for dessert tonight. It was delicious but didn't give it 5 stars because it really needs more batter. I did add the cinnamon to the berries and the batter as recommended by other reviewers. I also sprinkled corn starch over the berries before adding the batter. I'm used to a more 'southern' cobbler with thick, almost biscuit-like topping. I think I'll increase the amount of batter next time, but otherwise I think it's a great, easy to fix dessert.
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Broiled Tilapia Parmesan

Reviewed: Jun. 30, 2009
I've been making this recipe (as written) for a while and my family loves it. Tonight I had to throw something together quickly without running to the store. I had no Tilapia on hand but had some Orange Roughy in the freezer. It has a little more moisture than the tilapia so it fell apart much easier when transferring to a serving dish, but the flavor was still delicious. I use fresh grated parmesan, which I think makes it more flavorful than the "powdered" stuff, and tonight I used fresh basil from my garden and I think it enhanced the flavor even more! Highly recommend for even the pickiest eaters.
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Burgundy Pork Tenderloin

Reviewed: Dec. 4, 2007
Just fixed this tonight for dinner and it was a huge hit. My 9 year old who hates meat, ate all of hers WITH the gravy, which is also something she normally never will touch. I did use the onion and celery and just strained it out when I fixed the gravy. I didn't have any red wine so I used about a cup of cooking Sherry and added water. Worked great!
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