Laura Recipe Reviews (Pg. 1) - Allrecipes.com (10515671)

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Roast Beef Burritos

Reviewed: Jan. 18, 2010
Made this tonight and was excellent. I thought I would add something to the preperation part. I had no taco sauce but made one from this site. Instructions omitted saying when to add so added it with the beef. I jullienned the beef because it stayed together better in the burritos. I drained the chilies too. I added half the cheese to the hot mixture just before putting together. After warming tortillas and assembling, I poured over any leftover filling and heated covered for 15 minutes @350, sprinkled on remaining cheese and heated only until melted. Served with lettuce and a dallop of sour cream. This is a keeper. Thanks for a great recipe.
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23 users found this review helpful

Green Tomato Relish

Reviewed: Oct. 16, 2009
I used green grape/cherry tomatoes. Wasn't sure whether celery seed was grey or large yellow type called French Celery Seed so used as much French Seed as I had & made up rest with grey one (labels referred to both as "whole"). I wanted lots of jars so added 4 c. of cabbage as in other recipes, which I put through the chopper. I hand-chopped peppers though, and left sugar at 5 cups. Don't do as I did putting vinegar, sugar and spices in pot & then dumping drained veggies on top an hour later - sugar was cemented to bottom. Draining prevents lengthy boiling. I cooked it until peppers turned lighter in colour - more than 5 min. Was still somewhat watery & colourless so made a paste of 1/2 c. flour, 1/2 to 1 tsp. green food colouring and 1/2 c. vinegar (next time I will cut back on the original amount of vinegar by 1/2 c. to accommodate)and mix to a smooth paste. Strain it into a 2 or 4 c. measuring cup, mashing it in strainer with spoon to remove any lumps, and add as much hot relish to fill cup, stirring constantly, then add very slowly back into the hot relish, stirring constantly until relish reboils and thickens ever so slightly. Cook 5 minutes more. I am probably going to get into trouble for saying this next part but I never water process anything hot-packed because jars, lids and contents are already boiling and whenever I water process I have always had my seals burst & contents boil out.
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6 users found this review helpful

Easy Slow Cooker Ham

Reviewed: Sep. 6, 2010
THIS WAS MEGALICIOUS!!! I used an uncooked smoked picnic ham. I thought it had too much liquid and my crock pot was not quite large enough so I cut down on cider, and ground cloves to 1-1/2 T. and covered it with foil but still overflowed onto counter. I mixed the spices with the brown sugar and put 1/2 cup on bottom of crock pot and spread rest on ham. Ham dark on bottom due to dark colours caused by cloves and maple syrup so I cut down time to 6 hours but while not overdone it could have been 1-2 hours less. Put a few slices on the griddle next morning and wonderful scent permeated the house once again. This definitely a keeper!
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5 users found this review helpful

Chocolate Squares II

Reviewed: Jun. 22, 2009
This recipe brings back memories of my teenage years. My recipe of 50 years ago uses 1/2 c. unsweetened cocoa rather than 2 Tbsp., 2 eggs & 28-30 broken arrowroot biscuits. I cook & stir all ingredients except vanilla, biscuits & Nuts in double boiler until thickened. I add vanilla and sometimes add 1/2 small pkg. miniature marshmallows, stir until melted, then remove from heat & add other half package. The arrowroot cookies are broken into medium size pieces (each biscuit quartered) and then stirred in with the nuts. Push into 9" pan and smooth top as best you can. I usually ice with chocolate buttercream icing and store in fridge and cut into squares after an hour or so. It is a much less sweeter version, especially without the marshmallows. Of course I would give it a 4 or 5 star rating with these variations.
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4 users found this review helpful

Squash Stuff

Reviewed: Sep. 23, 2009
I read some reviews before I started this recipe and added onion, garlic, 1 tsp. Italian seasoning, reduced pepper to 1 tsp. and cooked it in a stove-top dutch oven, however after simmering and stirring almost constantly for over 2 hours to keep it from burning on the bottom, my small cubed potatoes were still little stones and the mixture had all cooked down to a thick paste (read "hearty stew"!). I finally resorted to fishing them all out and put them into a microwave dish with some liquid and cooked them for 3 minutes just so we could eat before midnight! However the taste is worth the wait although a bit bland but next time I will precook the potatoes until almost tender and then add. I think I will bump up the pepper but not to 1 Tbsp. and see what else I can spice it up with. I also made corn muffins as suggested which were a fine addition to the meal.
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2 users found this review helpful

Buckeyes I

Reviewed: Mar. 19, 2008
I finally found a recipe which might be the one I had 30 years ago and was regretting its loss big-time especially at Easter. I made it yesterday with some changes - like anyone who knows me would guess. I upped the vanilla to 1 tsp. and used 5 cups unsifted iciing sugar. I liked that you could roll them right away. I found 1 inch balls too large so made them approx. 3/4 inch and it made 114 pieces. Make sure you use pure choc. or melting wafers. 4 cups of choc. chips didn't provide enough coating so I had to melt another 2 cups. As I had both milk choc. and semi sweet choc. chips on hand, I made 2 cups of each, and one with half and half. My lost recipe also added parafin wax so I guessed and added approx. one tablespoon to each 2 cups. The wax won't melt at the same temp. as the chips so grate the wax and melt that separately in microwave - watch carefully as it's very flamable. I had a bit of coating left over and used that to cover up some of the "eyes" (or else I would have just gone in a closet and eaten the melted choc. all by myself)and because of the colour difference, it looked kind of like specialty chocolates when done. I found they keep better covered in the frige, although they're right "in-your-face" each time you open fridge door. Yummy Yum Yum.
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2 users found this review helpful

Upside-Down Coffee Cake

Reviewed: Sep. 26, 2011
Sorry Coleen. I had trouble with this recipe in that I used a large centre-hole tube pan with removeable insert and double-foil-wrapped it yet there was so much juice and syrup collected in the foil, some of which bubbled out and and burned all over my oven. I used 4 medium peaches but they created so much juice in baking that it ended up a mess even though I held the baked cake over a measuring cup and pierced the foil through the centre hole to drain the juices. I had one cup of juices (and more burned on my oven bottom) and put the juices into the freezer trying to solidify them but of course they never did and after spooning some over the top, ended up tossing the rest. I had mixed some fresh blueberries into the cake batter because coffee cakes are usually drier, but I too realized the cake was dry which was why I tried to spoon some sauce on top. Baking for 90 minutes was perhaps a contributing factor to the amount of juice accumulated. Refrigerating it overnight just accentuated the soggyness. I may try putting this into a 9 x 13 pan to distribute the base and peaches mixture over a larger area and cutting the bake time down to 60 minutes, or simply trash this recipe and go back to my "old faithful" with a hot milk sponge cake batter. To me it was a waste of time and ingredients and I had to clean my oven after to boot!
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1 user found this review helpful

Mushroom Sauce Baked Pork Chops

Reviewed: Oct. 18, 2009
This recipe is scrumptious. Definitely not bland with freshly ground pepper. Made no major changes. I shook some salt & all pepper & onion powder on chops before frying so cut down on a lot of salt. I sliced the onions because they look better when browned. I added 1/4 lb. fresh sliced mushrooms to onions just before they finished cooking. I used 10" square corningware dish and put dry layered sliced potatoes into oven (covered) while I browned onions and chops. The soup and milk I mixed together and heated it with onion mixture until boiling so part of total cooking time was not needed to heat up the sauce. I removed top 2 layers of potatoes and put a bit of sauce between & then finished as instructed. 1 hour total cooking time was sufficient. Will definitely make again.
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1 user found this review helpful

Fish Tacos

Reviewed: Apr. 11, 2009
I was looking for a "beer" fish batter and saw this one. I got distracted making the batter and added in the spices for the sauce by mistake and it came out TERRIFIC! Will make this "Mistake" again. I dried the fish portions and dusted them first with the dry-blended batter mixture before I added the beer & egg - turned out I had way too much batter anyway for my 1 lb. fish package. Do not use fryer basket - drop battered fish into fryer bowl as fish floats up while cooking and no messy basket to clean to say nothing about all that yummy crispy wasted batter on the bottom of the fish which gets stuck right to & through the basket grids.
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1 user found this review helpful

Li'l Pecan Pies

Reviewed: Apr. 10, 2009
Great size recipe for only hubby and I. Fast to do. I rushed chilling time but great and easy to roll. Thought it needed some melted butter so next time will add 1 tbsp. I increased pecans to 1/2 cup. Used one 7" tart shell because had no 4" ones and pastry amount was perfect. Filling was stingy for my one 7" tart so think it would be even thinner for two. Resist cooking longer than 30 minutes although won't test or appear done but continues to cook/set upon cooling. Will try 25 min. next time.
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Krissy's Best Ever Corn Muffins

Reviewed: Sep. 23, 2009
I was not dissapointed in the result however way too sweet for me so I will reduce the sugar next time to 1/3 cup. I also increased the baking powder to 1 tsp. because I had to melt my sugary honey and was concerned that I had activated the leavening prematurely. I made them in my extra-deep muffin tin (generous amount of batter)and they puffed up beautifully. I really like high fluffy muffins. The honey positively perked up the flavour. Will definitely make again and again. Thanks Krissy!
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Applesauce Bars

Reviewed: Mar. 9, 2008
These are great - tasting & texture. After reading reviews, I did add 1/4 tsp. cinnamon, 1/2 c. raisins & 1/2 c. coarsely chopped pecans. I messed up by adding the applesauce at the beginning and was surprised at the thin batter before discovering my mistake, but they turned out fine. Thought pan size was too large however will try making it right next time before adjusting that. Nothing wrong with the icing - even wished there was more (which would happen with smaller pan). My husband is not a "cake with icing" fan and later noticed he had helped himself to TWO pieces.
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