Laura Recipe Reviews (Pg. 1) - Allrecipes.com (11239926)

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Roasted Garlic Cauliflower

Reviewed: Dec. 11, 2012
Followed the recipe as-is except that I covered it for the first 15 minutes. Didn't feel like measuring the garlic, so I just guessed at 6 cloves, which I grated into the mix. Perfection!
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1 user found this review helpful

Peanut Butter and Pumpkin Dog Treats

Reviewed: Nov. 24, 2012
I've made dog biscuits in the past, but didn't have my recipe handy so I tried this one. This is honestly a GREAT recipe as-is, but is also a perfect "base" recipe for customizing to suit special diets and preferences. I made a batch as directed, then made a 2nd batch with dried parsley sprinkled into the dough. I also sprinkled some ground flax seed on top before baking. Turned out great, and my mom's schnauzer loved them! Next time, I plan to add an extra tablespoon or two of peanut butter. This recipe is a keeper and will replace my old recipe, which was good, but not this good! A few tips on mixing: Don't whisk the dough. Instead, stir the dry ingredients together in a medium bowl. In a separate bowl, whisk together the eggs and the rest of the wet ingredients. Then stir the wet into the dry. Knead to thoroughly mix before rolling out. Don't add water except as an absolute last resort, because it'll ruin the crunch factor. You want this to be a very dry dough that can be kneaded, rolled-out and cut without sticking to anything. If it sticks, add more flour. Leftover pieces can be rolled into snake-shapes and cut into small kibbles for snacks and baked on the same sheet as the cut-out "cookies" for 40 minutes.
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3 users found this review helpful

Buttermilk Pie

Reviewed: Nov. 11, 2012
I made this oh-so-remarkable pie today using the adjustments recommended by others (sugar reduced from 1.5 cups to 1 cup and butter reduced from 8 tablespoons to 5) and it was utter perfection. I chose this recipe WITH the above amendments after researching new and old family recipes around the internet. I wanted to get this Buttermilk Pie right the very first time, because I was making it for someone special. So glad to have found this recipe!
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7 users found this review helpful

Quinoa Pilaf

Reviewed: Mar. 21, 2012
Excellent recipe that also tastes good the next day! Like another reviewer, I used g. pepper since I was out of celery. I also threw a handful of toasted sunflower seeds on top before serving. This is really a wonderful recipe as-is, but is also great for adding your own unique twists. Next time, I might add a handful of chopped walnuts and/or some dried fruit -- cranberries, currents or diced apricots. I agree that the lemon juice and zest add a subtle something that is just-right. Thanks for sharing this recipe!
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3 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Apr. 20, 2011
I was really excited to find this recipe with so many 5-star reviews and thought it'd be nice to have a big ol' batch on hand, instead of my usual one-salad-at-a-time recipe. As other reviewers have noted, this recipe is bitter (and all the more if, like me, you end up having to throw the whole batch away, wasting all those good ingredients). I also found that proportions of garlic powder and onion powder gave it a fake taste, compared to the real thing. (And, in case you're wondering, I was using fresh, quality powders). Maybe I've gotten spoiled, but I think I'll stick to my old classic, which uses fresh garlic. The shelf-life isn't as long, but it tastes like Greek dressing is supposed to taste.
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4 users found this review helpful

David's Yellow Cake

Reviewed: Jan. 27, 2011
I've made this recipe twice (layer cake and cupcakes) and it was an equal success both times. An easy recipe for a moist, flavorful cake that smells wonderful while baking. Just follow the directions as given. All-purpose flour will work fine, but cake flour will give a decidedly finer texture. For best results, as with any cake recipe, you'll want to be sure to the butter is room temp and that you cream the butter and sugar thoroughly for at least several minutes. After this, take care not to overbeat, especially when adding the flour and milk. Mine were done baking right at 25 minutes. It will be yellow and might APPEAR underdone, but if the cake starts to brown at all, that's too long. The instant it passes the tap-and-spring-back test, it's ready.
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4 users found this review helpful

Curry Pumpkin Soup

Reviewed: Jan. 8, 2011
Excellent recipe which I have now added to my repertoire of fast, easy and wonderful autumn & winter soups. It was delicious, as written, but I've gradually introduced the following amendments to suit my personal taste: I use coconut milk instead of half-and-half; reduced the pumpkin to approx. 2 cups; and -- instead of curry powder -- I add 2 TBSP of green curry paste, which gives it a fresher, more complex flavor and just a touch more heat. Thank you so much for submitting this recipe!
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Paneer

Reviewed: Jul. 5, 2010
Loved this recipe. I usually make paneer with just milk and lemon juice, but tried this to see if it might be more flavorful. It was. I doubled the recipe, and that worked out great. I also added 2 tsp. salt while cooking, to see how that would taste. That also enhanced the flavor. The only thing is that I wasn't sure the curds and whey were properly separating, so I panicked and added several tsp. of lemon juice and hot water toward the end. No damage done, the cheese turned out beautifully. I never knead or process the cheese. I simply wring it out in the cheesecloth with all my might (running cold water over it to avoid burning my hands) and then I press it between two plates to squeeze out still more water, then I place the plates (sandwiched around the cheesecloth-wrapped cheese) under a heavy cast iron Dutch oven -- filled with water to make the pan heavier -- and leave it there for several hours. I got many compliments on my cheese this time around, which I made for palak paneeer for a large family gathering. Thank you for submitting this recipe!
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8 users found this review helpful

Southern Shortcake

Reviewed: Jun. 9, 2010
This is the real deal -- good old-fashioned shortcake. Exactly what I was looking for. Yes, the dough was sticky, but with a generous addition of flour on the kneading board, it was *just-right* after a few kneads. I followed the recipe with only two minor differences. As advised, I substituted all-purpose flour + baking powder and salt for the self-rising flour. And for a healthier mix, I substituted chilled expeller-pressed organic coconut oil for the shortening (which I do in most recipes that call for shortening). Absolutely excellent. Love the texture -- a light crunch on the outside, and soft in the middle, perfect for soaking up the berry juice. Thanks so much for sharing this recipe!
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1 user found this review helpful

New York Cheesecake III

Reviewed: Mar. 2, 2010
With a few additions, this is THE classic Lindy's Cheesecake recipe. I couldn't put my hands on my mother's copy and didn't want to impose on her to recite it over the phone, so I searched the internet and found this. The only changes I made were (per a phone call to Mom): 1 tsp. lemon zest + 1/2 tsp. vanilla extract to the crust, then adding 1-1/2 tsp. each of lemon and orange zest + 1/4 tsp. vanilla extract to the filling. This may be just the touch for those who complained that it lacked flavor. I wish I'd also asked my mother about the baking time, because I followed this recipe to the letter and didn't worry about the jiggly center. Granted, it appeared to firm up overnight, but upon serving turned out to be a runny mess in the center. I've since consulted my mother's recipe, which calls for 10 minutes @ 500°F, followed by 1 hour + 40 minutes @ 200°F. (Don't open oven door). Other recipes call for 1 hour @ 250°F. A perfect Lindy's should be lightly browned at the edges. A few tips to avoid cracking: add the eggs one at a time, beating just til mixed. Overbeating adds air, which makes the cake rise (then fall and crack) during baking. Slow cooling is also essential. Ideally, it should cool for 2 to 3 hours before refrigerating. Despite the runny center, everyone loved it and kept apologizing for sneaking seconds, then thirds. My New York aunt -- a regular at Lindy's back in the day -- was elated and said this was her first taste of a real Lindy's cheesecake in 50 years.
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22 users found this review helpful

 
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