lclaurie Recipe Reviews (Pg. 1) - Allrecipes.com (11960261)

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lclaurie

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Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 26, 2013
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.
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3 users found this review helpful

Mexican Bean Pie

Reviewed: Mar. 13, 2013
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.
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1 user found this review helpful

Mom's Stovetop Pork Ribs

Reviewed: Feb. 1, 2013
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.
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Campbell's Kitchen Baked Corn Casserole

Reviewed: Dec. 19, 2012
This recipe needs major revisions to be edible. 30 minutes of cooking, plus five minutes to crisp the onions, left me with a baked outer ring and an uncooked middle that was not at all tasty. I suggest maybe custard cups to cook this in, with the list of ingredients, it should be good, just a problem with the cooking.
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1 user found this review helpful

Campbell's Kitchen Baked Corn Casserole

Reviewed: Dec. 19, 2012
This recipe needs major revisions to be edible. 30 minutes of cooking, plus five minutes to crisp the onions, left me with a baked outer ring and an uncooked middle that was not at all tasty. I suggest maybe custard cups to cook this in, with the list of ingredients, it should be good, just a problem with the cooking.
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2 users found this review helpful

Vegetarian Tortilla Soup

Reviewed: May 10, 2012
My wife raved about this soup! The cumin and garlic gave it excellent flavor. Next time, I will halve the recipe, this time we (3) had plenty of leftovers that just get better with more time for the flavors to meld.
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1 user found this review helpful

Colorful Vegetable Fajitas

Reviewed: May 10, 2012
This was a great supper! I pretty much used the exact recipe, and my wife's only comment was to "use more squash next time." I was lazy, and bought the already sliced mixed peppers at the store, so that cut way down on prep time. The next time I do this, I'm going to try to make my own tortillas, store boughts were the only blah thing about this recipe.
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1 user found this review helpful

Fresh Pea Soup

Reviewed: May 10, 2012
Very fresh and healthy. My wife (who doesn't eat regular pea soup out of a can) was very impressed. We are trying to eat better, and this soup, with a nice loaf of garlic bread was a delightful supper. Instead of the blender, I used my wand mixer right in the cooking pot for a real fine puree. I used sour cream as mentioned by others instead of the whipping cream. I also used a little white wine and vegetable stock, not water.
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4 users found this review helpful

Favorite Fish Chowder

Reviewed: Jan. 27, 2012
This was fantastic! I came home from work and told my wife we were having fish chowder, her response was "I don't like fish chowder." As she finished her second helping, she admitted that she may have spoken out of turn. I jazzed it up a little (no disrespect to my fellow New Hampshirite) by using cream of shrimp soup (undiluted) instead of the evaporated milk (I didn't have any in the house), and added 1/2 cup or so of clam juice. The shrimp soup gave it a delightful rich texture, but be careful about salt, definitely taste before adding any more. My son is also not a fish eater, so I added a can of corn to see if I could fool him into eating some. The end result was a nice corn chowder with fish as the protein. This is definitely a staple in our house from now on...and very easy.
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1 user found this review helpful

Favorite Fish Chowder

Reviewed: Jan. 27, 2012
This was fantastic! I came home from work and told my wife we were having fish chowder, her response was "I don't like fish chowder." As she finished her second helping, she admitted that she may have spoken out of turn. I jazzed it up a little (no disrespect to my fellow New Hampshirite) by using cream of shrimp soup (undiluted) instead of the evaporated milk (I didn't have any in the house), and added 1/2 cup or so of clam juice. The shrimp soup gave it a delightful rich texture, but be careful about salt, definitely taste before adding any more. My son is also not a fish eater, so I added a can of corn to see if I could fool him into eating some. The end result was a nice corn chowder with fish as the protein. This is definitely a staple in our house from now on...and very easy.
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3 users found this review helpful

Ginger-Scallion Crusted Salmon

Reviewed: Nov. 26, 2010
I got rave reviews from the friends I cooked this for, but I feel a little put out that the "Ponzu Sauce" doesn't print out on the shopping list, and even if it did, I was unable to find it anywhere. I read that it weas a sweet citrus sauce, so I used some marmalade instead, but who knows what that taste did. Bottom line, this recipe is a pain in the butt to make, but it yields great results.
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4 users found this review helpful

Chad's Slow Cooker Taco Soup

Reviewed: Nov. 13, 2010
What a beautiful dish! Absolutely vibrant colors and lovely smell. I'm guessing my 12 year old son is liking it, since he's on his second bowl. I pretty much followed the recire, with a little creative measurement since my can sized were different that the authors. I left the seeds and ribs in the Jalapenos, and it isn't too spicy at all, (in fatc, I prefer a little more). A real winner and a future favorite!
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12 users found this review helpful

 
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