lclaurie Profile - Allrecipes.com (11960261)

lclaurie


lclaurie
 
Home Town: Cornish, New Hampshire, USA
Living In: King George, Virginia, USA
Member Since: Apr. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking
Hobbies: Hiking/Camping, Biking, Walking, Reading Books, Music, Wine Tasting, Charity Work
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Recipe Reviews 9 reviews
Slow-Cooker Corned Beef and Cabbage
I'm sorry, I mean no offense, but... Its not that I didn't like this recipe, its just that this is not a recipe at all, this is the directions off the corned beef package that you get in the supermarket! There is absolutely nothing in this recipe that makes it unique or different. I come to AllRecipes for recipes, not to read package instructions.

3 users found this review helpful
Reviewed On: Mar. 26, 2013
Mexican Bean Pie
My family went nuts over this dish! It was great the first night, and leftovers were even better the next day. I only made a couple of changes: after reading that someone else thought it was too dry, I drained both cans of beans and reserved the liquid. Then, when I out it in the oven, I poured some of the bean juice over the top, just before adding the last layer of cheese. Came out deliciously gooey on the bottom. I also used 2 large jalapenos instead of 1 jalapeno and one green pepper. I seeded one and left the seeds in the other. Gave it a very subtle kick, but noticeable. We served it as recommended with fresh salsa and sour cream, and also used sliced avocado as a topping. Definitely a keeper.

1 user found this review helpful
Reviewed On: Mar. 13, 2013
Mom's Stovetop Pork Ribs
First, this is a quick and foolproof way to cook ribs, even on a work night. I tried this recipe last night and got mixed reviews. My wife and I both liked them, but I was a bit overwhelmed by the salt! The ribs were tender, moist, and tasted good, but again, the taste was overwhelmed by the soy sauce. I will try again, and seek some way to instill flavor without the salt.

0 users found this review helpful
Reviewed On: Feb. 1, 2013
 
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