sarah's laolao Recipe Reviews (Pg. 1) - (10465853)

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sarah's laolao




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Easy Fruit Cobbler

Reviewed: Apr. 30, 2015
One thing that will help sweeten the cobbler if making with variety of berries is to macerate the fruit first--put in bowl--sprinkle about 2 Tablsp. sugar over top of berries--then because I'm more tactile than daughter--I reach in with CLEAN hands and kind of mash or squish a few (not all) of the berries up--she presses a glass down to crush a few berries and get the juices flowing--let that sit while oven preheating and toss together the rest of recipe. Made it twice and first time I left rack in middle of oven and turned out a tad gooey in center--second time I place oven rack up a notch and turned out evenly baked throughout--good recipe for if you're in a hurry.
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Cheesy Corn Casserole

Reviewed: Mar. 23, 2015
One of the many reasons that this is one of my family's favs as well as mine is because it is pretty resilient if you bobble it--too wet--cook it longer--10 minutes before time don--check it--if dry--stop the cooking--got 10 oz sour cream left or even 12--dump it in--used you 9"x13" panns already--I used a smaller deeper pan and cooked a little longer--I like my cornbread a tad sweeter so I add 2 Tblsp. of sugar--seldom can anyone mess this recipe up--Oh--substituting an 11 oz can of shoepeg corn works well as do the larger amounts (14 oz) that someone else suggested. Occasionally I will ad a little melted butter or omit onion (daughter doesn't like onion)--also recipe is quite adaptable if you have the ingredients and are also cleaning out frige-once I added 6 oz cheddar-2 torn up slices of Gouda, some Havarti and three slices of extra sharp cheddar on top--this recipe is amazing--Love it .
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Cabbage Rolls

Reviewed: Mar. 19, 2015
I LOVE this recipe--my ex-sister in law made this same recipe in lieu of the recipe her Hungarian mother made (which I watched her mom make once when I was young and liked to fuss in kitchen and which also required small amounts of game--not for me--she ground her own venison, beef and pork together) but SIL tweaked the sauce a bit--I myself remember her adding ketchup but she also used the tomato soup that the recipe calls for--I loved the way it came out (with a couple of tablespoons of ketchup and 2 tbls. of tomato paste to amp up sauce a bit--that's why I buy a TUBE of tomato paste at the store) and made it for son-in-law who LOVED it also--but he put Tobasco in his--I put on a sprinkling of paprika prior to cooking and liked mine just fine. FOR THE 1st time users--if you like this--next time make a goodly amount of meat filling --like 2x-3x of recipe--and freeze in bags--also for newbs--Get a big pot and put the cleaned up head of cabbage in there and let it simmer--outer leaves will start to loosen up--I trim the center rib off for easier rolling--with the leftover cabbage--I take a few more of the destroyed outer leaves--(it happens)--and line the pot with them to prevent sticking--the rest go to make Allrecipes Cabbage Fat-Burning Soup (which the family doesn't realize is fat burning)--for the soup--I use Chicken broth or stock and cook the vegs in there and add a can of stewed or crushed tomatoes to sweeten flavor.
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Spinach Quiche

Reviewed: Nov. 22, 2009
O-M-G. This is a VERY forgiving recipe--lost track of eggs once and added one extra, two extra another time--also can combine differect cheeses as well as or in place of the 2 c. Cheddar--I like about 2 Tblsp parmesan reggiano which I quickly finely grate as I am adding other cheeses--also had leftover shredded mozzarella--so added about 1/2 c. as well as some provolone (not all to the same dish--just added these at different times during experimentation and desire to used up refrigerator stores). Also I always like to add one small can sliced mushrooms, lightly drained. Have used flavored croutons as well as my FAV--Panko breadvrumbs with more grated parmesan. This recipe was a lifesaver for me. My guy had complications from dental surgery and this helped us through what became a prolonged recovery without depending on smoothies and mashed potatos and gravy. Thanks you sooooo much!!!
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Microwave Peanut Brittle

Reviewed: Dec. 21, 2008
1100 Watt Microwave Owners--PLEASE NOTE. After dumping my 3rd batch to a friend who loves 'overdone' candy--I thought to check my 4 month old microwave to discover that I had 1100 Watts--No wonder none were turning out!! Anyway--I found this procedure to be helpful. #1.--Don't walk away from this--you need to check the candy color. #2. Keep ice water in a glass handy--if you're in doubt about recipes doneness--this is hard crack candy and should immediately form hard ball with threads when small amount is dropped in water--if it doesn't add--20 seconds. #3. If it has passed the hard crack test--don't worry if it takes an hour to set up--I put mine in the cold garage and it took all of 40 minutes (apparently every last molecule of the pan needed to be cooled). #4. My protocol--mix syrup and sugar--stirring is helpful--microwave for 3.45 minutes--add peanuts and butter, nuke 2.45-3.00 minutes more (gold is good golden brown--not so good)--add vanilla and test for crack stage--if not quite ready--nuke for 30-45 seconds more--remove, stir in soda and pour--place in cool area and forget about it. #5.Really hot water running directly into candy bowl with utensils cleans them all nicely--do right away as hard crack candy can be maddening to clean--first time I made this years and years ago--two microwaves ago--I ended up throwng out the batch and the bowl. Lovely recipe--Thanks so much for sharing and thank you all for the helpful comments--the most helpful was the person
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Romanian Apple Cake

Reviewed: Dec. 15, 2008
I work for an elderly man on the weekends private duty and found this recipe that one of the regular weekday people use to make for him as a special treat. I decided to make it but the batter turned out sooooo full of apples that I thought that I had done something wrong--necessitating yet another trip to Allrecipes to see if I could find a similar recipe and whether I had, indeed, made it correctly. While looking for and eventually finding this recipe--the cake came out of the oven--just as wonderful as I remember it from my weekend gig and my husband tore into it--he's currently on his second piece and I love it, too. The gal to whom the recipe belongs also told me it's a somewhat forgiving recipe--she's made it with Splenda, with whole wheat flour, even with one less egg once and generally got a good cake. My house smells so heavenly right now!! Love it.
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Creamy Frosting

Reviewed: Sep. 30, 2008
After reading and following "Just Me"s instruction--please don't think they're just suggestions--I made the following changes and got a less buttery product. Decrease real butter to 3/4C. and increase whte cane sugar to AT LEAST 1 1/4c. and I have the frosting I had been searching for these past 23 years--VOILA!! Also be advised--heat causes it to mealt and refrigeration causes it to harden--so serve at room temp.
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Poor Man's Frosting

Reviewed: May 26, 2008
I use this recipe often. There a few caveats that should be mentioned as we all know that half of our cooking success is really in technique and not just the ingredients. First--try to make on low humidity day or have the AC going to dehumidify the air--things just seem to work in this recipe better with lower humidity. Second--WRT ingredients--whole milk or any level of cream will work better--must be dairy and not any of the imitations that are quite good but will NOT yielod the same result with THIS particular recipe. THIRD--please do yourself a favor and use butter the first few times around with this recipe--my only failures came in using a cheap margarine and other whipped "spreads" that are great on toast but don't always make the transition into old family favorite recipes (I figure if my mom and grandma made it with butter--if I want the same result I should use butter)--actually my frosting was slimey tasting when I used one of those 'spreads'--grossed me out and I wasted the other ingredients and still had to get dressed and run to my all night grocer. You need to reduce the flour and milk mixture to a smooth paste by constantly whisking over medium low heat. Is this a fussy recipe--kinda but well worth the effort and like everything else--the more times you prepare it--the better you will become.
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