Laura Tucker Recipe Reviews (Pg. 1) - Allrecipes.com (11873641)

cook's profile

Laura Tucker

Reviews

Menus

 
View All Reviews Learn more

Christmas Breakfast Sausage Casserole

Reviewed: Jul. 8, 2013
This was a big hit with the family. I roughly one-and-a-halfed the recipe, which fit much better in a 9x13. I used: 1.5 5-oz bags of cheddar garlic croutons, 1.5 lbs sausage (1 lb spicy and .5 lb regular), 1.5 t ground mustard, NO extra salt (as croutons add a lot), 14 eggs (it could have even used more eggs--this casserole is heavy on the sausage), about 3.5 c milk (a bit less than the 4.5 c called for in a 1.5 recipe), and maybe 3/4 to 1 lb shredded cheese (less than called for b/c croutons add cheese flavor as well). It baked for about 1 hr 15 minutes at 350. I removed the foil cover for about 20 minutes in the middle, but ended up replacing it for the last 15 mins so the top didn't get too brown. Next time I will add grilled peppers and onions and maybe more eggs. Good to feed a big crew!
Was this review helpful? [ YES ]
7 users found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Nov. 22, 2012
I made this, except with only one chopped orange and one chopped apple, plus the cranberry sauce, water, and sugar. I left out the dried apricots to keep it from being too sweet. It was great!
Was this review helpful? [ YES ]
0 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Jul. 11, 2012
Amazing! New holiday favorite. Splurge on good cheeses and lots of breadcrumbs! Be patient while the cheese melts on low. Rushing it will give you a grainy sauce.
Was this review helpful? [ YES ]
0 users found this review helpful

Shannon's Smoky Macaroni and Cheese

Reviewed: Jul. 11, 2012
Fantastic. I've made it four Thanksgivings in a row, sometimes using the different cheeses called for, and sometimes using almost all smoked gouda. Sometimes it's been grainy, so the most recent time I used the following adjustments, and it was perfect! ANTI-GRAININESS VARIATION: INGREDIENTS: 8 T (1 stick) butter, 6 T flour, 4 c milk + 2 c heavy cream, a small amount of processed cheese for stabilizing (Velveeta/American), 4-6 c shredded cheese (I used 2 half-lb packages of smoked gouda, 1 c grated parmesean, 1 c shredded cheddar), 1/2 t paprika, pasta. TOPPING: 1 c panko crumbs, 1/2 c parm, 1/2 t cayenne pepper, optional t of parsley for color, 2-3 T melted butter (or olive oil). STEPS: Melt butter. Wisk in flour to make roux. Let bubble, but don't burn. Add a little milk/cream and stir until roux is incorporated. Add the rest of the milk/cream. Heat over medium-high heat, wisking constantly, until thickened. Lower heat and simmer, stirring occasionally, 10 mins. REMOVE FROM HEAT BEFORE ADDING CHEESE. Add a small amount of a processed cheese, which stabilizes the sauce/prevents graininess. Stir until melted. Add shredded cheese, cover, and let sit until melted, stirring occasionally. Turn on low heat if necessary to get it to melt, but don't overheat-DON'T let it boil. Add paprika. Cool. Make pasta and cool. Add cooled pasta to cooled cheese sauce and pour into 13x9 pan. Refrigerate until chilled. Combine topping ingredients and sprinkle over pasta. Bake at 400 until golden.
Was this review helpful? [ YES ]
2 users found this review helpful

Asparagus and Cashews

Reviewed: Jul. 11, 2012
Great for lots of types of veggies, including broccoli. A family holiday favorite!
Was this review helpful? [ YES ]
1 user found this review helpful

Classic Fish and Chips

Reviewed: Jul. 11, 2012
Good, but I don't know if I'll ever make it again. I can't handle the amount of oil we're consuming or the amount of oil vapor hanging in the air in the house. The whole place smells like oil for days after making this! However, for an occasional treat, and if you have an enclosed deep fryer to minimize the oil vapor, it's a good recipe.
Was this review helpful? [ YES ]
4 users found this review helpful

Broccoli with Garlic Butter and Cashews

Reviewed: Jul. 11, 2012
This has become a family tradition for holiday dinners! A delicious way to serve veggies. Also works for asparagus too.
Was this review helpful? [ YES ]
1 user found this review helpful

Shredded Beef

Reviewed: Jul. 11, 2012
Love doing this in the crockpot and making shredded BBQ beef sandwiches, or using it instead of ham (which my husband doesn't like) in a favorite family casserole with mashed potatoes and grated cheddar cheese. I took the advice of another reviewer and added onions to the crockpot and bits of garlic actually stuck into slices in the roast while cooking. Use a good quality BBQ sauce for the best results!
Was this review helpful? [ YES ]
3 users found this review helpful

Ohio Sausage and Kale Soup

Reviewed: Jul. 11, 2012
Love this! You can stretch the sausage and use half as much, especially if it's spicy. We use jalapeno chicken sausage and love how it gives its flavor to the whole soup!
Was this review helpful? [ YES ]
2 users found this review helpful

Seafood Enchiladas

Reviewed: Jul. 11, 2012
My husband loved this. I thought it was a little too rich but still good. I used about 1/4 shrimp and 3/4 imitation crab. Next time I'll probably do more shrimp, as the imitation crab isn't my favorite and the real stuff is just too expensive. I used flour tortillas as the recipe calls for, but I think I may try corn next time. Also, next time I'm definitely going to try adding a minced habanero pepper to the cream sauce to add some heat.
Was this review helpful? [ YES ]
0 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Jul. 11, 2012
Giving this 5 stars on my husband's behalf. This recipe is super easy to make and is very flexible on amounts and ingredients - I just threw two chicken breasts, dumped enough hot sauce in so it was almost covering the chicken (probably 1 - 1 1/2 cups), threw in 1-2 T of butter (I added the butter at the beginning) and a little ranch dressing (the liquid dressing, since I didn't have any packets on hand), and turned on the machine. I cooked it on high for a couple of hours, shredded the chicken with two forks, and cooked it on low for a couple more hours, although it probably could have been done sooner. I've made this a few times and knew that I didn't want leftover liquid, so I added some corn starch for the last hour or so to thicken everything up. Great served on buns with blue cheese crumbles or ranch dressing, with carrot sticks or celery on the side. My husband's favorite!
Was this review helpful? [ YES ]
2 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Jul. 11, 2012
Very good! I used peaches and fresh cherries, added more fruit than called for (more like 4 cups), and baked it in a pie dish. I used a knife to incorporate some of the melted butter with the batter around the edges, to avoid the greasiness mentioned in some reviews. Served with whipped cream. Great for how easy it was!
Was this review helpful? [ YES ]
0 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Jul. 11, 2012
As I made it this wasn't great. I think my major problem was that I stirred it too much after adding the biscuits, so there was just a chunky sauce rather than big dumplings. Maybe it would have been better to let the biscuits rise to the top and not worry about them being dry. Not sure if I'll try this again, but if do I'll revise my review if they come out better.
Was this review helpful? [ YES ]
0 users found this review helpful

Blueberry Coffee Cake

Reviewed: Jun. 9, 2011
This recipe is fantastic! I doubled it and baked for exactly 45 minutes in a metal 13 x 9 in pan and it turned out perfectly. The cream cheese chunks should not be whipped in - leave them as small chunks (chocolate chip size to blueberry size) and GENTLY fold in after the blueberries at the end. I think it adds bits of cheesecake-like goodness! My cream cheese wasn't cold enough to "cube" exactly, so I just pulled off bits with my fingers and dropped into the batter. Tossing the blueberries in flour and gently folding in by hand is what keeps your batter from turning blue. Also, fresh berries work much better than frozen. I increased the struesel topping and used a bit of cinnamon... next time I'll try the brown sugar others mentioned. I could also increase the blueberries a little. I've seen a similar recipe that layered in the pan the batter, then blueberries, then bits of cream cheese, then struesel and that was great too - another thing to try next time. Overall - delish!
Was this review helpful? [ YES ]
10 users found this review helpful

Pumpkin Cream Cheese Muffins

Reviewed: Mar. 17, 2010
This was amazing! I used white sugar (as it calls for) in the actual muffins, and canola oil instead of the olive oil. It made 21 muffins with the cream cheese filling. Definitely don't fill the muffin tins more than 1/2 way with the pumpkin mixture. I did as another reviewer recommended and was careful to leave small bits of cream cheese in the filling mixture, not over mixing. I also used a spoon to create a small hole in the pumpkin mixture before adding the spoonful of cream cheese filling, as someone recommended, and this definitely helped! Next time I would double the streusel topping, because this didn't make enough to cover each muffin. Everyone LOVED them and asked for my recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States