lauraeaton77 Recipe Reviews (Pg. 1) - Allrecipes.com (12487275)

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J.P.'s Big Daddy Biscuits

Reviewed: Dec. 30, 2013
Quick and super simple- didn't change a thing! Biscuits are perfect just the way they are! I ate them with a spicy/sweet sausage gravy, and also with butter and honey- delicious either way.
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Cinnamon Hazelnut Biscotti

Reviewed: Feb. 22, 2013
This is my favorite biscotti recipe. I have tried about 5 or 6 other recipes for biscotti and the texture of this one is the best, hands down. I use this recipe as base for all other biscotti recipes by omitting the cinnamon and hazelnut and adding whatever else I want instead. The recipe is best if you follow it to a T, but I have used margarine instead of butter and today I substituted chia seeds and water for the eggs because I had randomly come across a recipe for using chia seeds and water as an egg substitute and was curious how it would be. Incidentally, it's ok but it's better to use eggs! If anyone cares, the substitution is 1 TBS chia seeds + 3 TBS water, according to the internet. :D
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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 18, 2013
SOOO good! I actually used margarine because I was doubling the recipe and didn't have enough butter but it was really good with margarine so I can only imagine that it's even better with butter. Perhaps I'll make it both ways some day to compare... I ended up accidentally overcooking it a bit but I made it to accompany chili so I thought the crunchy factor made it even more enjoyable. It IS a little on the sweet side so if you don't like sweet cornbread I would suggest reducing the sugar a tad.
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Aunt Sally's Cocoa Drops

Reviewed: Nov. 6, 2012
I'm tempted to try this recipe again just to see if I did something wrong, but I'm 95% sure I followed the recipe exactly- even chilled for 1 hour! I baked half the recipe without walnuts and the other half with, because some of my friends don't like nuts. I personally felt like the cookies without nuts were very boring and couldn't really stand on their own without frosting them. Additionally, the texture was pretty dense- more like a brownie but a really bland brownie. Maybe they would be better with more sugar and more chocolate? I baked the half with walnuts second and as I wasn't happy with the texture I added some more baking soda to that half. I personally was more pleased with them being fluffier.
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Green Chutney

Reviewed: Oct. 12, 2012
This recipe was really good. I had my doubts when I just tasted it on its own but it was really good as a dip for samosas. I had to use lime juice instead of lemon juice because I'm in a place where it's not possible to find lemon juice (or lemons!) but I imagine it would be even better prepared correctly, so I'm giving it 5 stars. Though, I did have to add about 1/4 - 1/3 cup water and that's not tecnhically a part of the recipe. Also, make sure you process the peanuts first and then add the other ingredients because if you put them in at the end they don't get processed properly and you end up with whole peanuts in your chutney.
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Indian Naan II

Reviewed: Oct. 12, 2012
I couldn't wait to bake this bread! Most reviews seemed great, the dough was HEAVENLY to work with, it rose properly, everything seemed perfectly aligned and I was sure I would have fabulous tasting naan... Well, something went wrong because my naan was flat and the texture wasn't right at all. It was flaky instead of chewy. It still tasted good but it wasn't naan. I am not sure what it is that some people are doing right and others are doing wrong because it seems like most people who are reviewing are saying that the texture is great but then there are a few of us who report that their bread doesn't rise (though the dough rises so it's not a problem with the yeast). I DID have to substitute sour cream for yogurt because I'm on an island and couldn't find yogurt so I guess it's possible this is what went wrong with mine but I've substituted sour cream and buttermilk for yogurt in breads before and never had problems.
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French Bread Rolls to Die For

Reviewed: Sep. 30, 2012
These were ok. A lot of work by hand and the dough is very sticky, even when you use the full 6 cups of flour. Maybe it's great if you have a bread machine... I thought they were a bit bland (I think next time I will pre-ferment as some other reviewers have suggested) and they were hard as a rock on the outside, though still fluffy inside. I would have only given 3 stars but am giving 4 because, although I set my oven for 400, it's possible that it's not accurate so maybe the temp was a bit lower than it should have been and this might have contributed to how hard they were- perhaps they could be better if they were cooked at a higher temp for a shorter amount of time, as I did bake them for a couple minutes longer than the recipe said because I wanted the tops to brown nicely and they weren't doing that even with the egg/water wash. The tops still didn't brown but I removed them when I realized how hard they were getting.
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Portobello Mushroom Burgers

Reviewed: Jun. 19, 2011
This recipe gets 5 stars from me! I made them a couple weeks ago and they were delicious. I actually didn't have Provolone so I used Colby Jack but I will make sure to use Provolone next time- I love Provolone but I don't keep it on hand. I thought it was delicious with the Colby Jack but I bet it would be even better with Provolone. I marinated in a ziplock bag. Try this with some grilled asparagas- there is a simple recipe also on allrecipes that I used- it's basically just olive oil and salt and pepper to taste. Delicious!
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Penne with Asparagus and Mushrooms

Reviewed: May 24, 2011
I don't agree at all with the reviewers who thought this recipe was bland! They must be missing some taste buds I have or something because this dish was incredibly savory and delicious. That coupled with how easy it was to make ensures I will make it again and again, though I'll probably add chicken or shrimp just because I like a little more protein in my meals. The only thing I changed in the slightest was that I didn't have pureed tomatoes so I blended a can of diced tomatoes instead; I would be surprised if this affected the taste much at all. I was a little concerned that the asparagas would be mushy since it basically cooked for 35 minutes, and I considered decreasing the time but in the end I chose to follow the recipe exactly and I'm glad I did. It's amazing that something with so few ingredients, that requires so little effort, can taste so good! There are a lot of points where you're just standing around waiting for the meal to cook but I just set a timer and did other things around the house- and, my kitchen was clean when I finished cooking! That NEVER happens!
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Bacon Quiche Tarts

Reviewed: May 14, 2011
These quiches get 4 stars on taste, in my opinion. They were tasty but not my favorite of the 4-5 things I prepared for a friend's baby shower; I think I would have enjoyed them more if they'd had some spices- perhaps just pepper but maybe garlic, some hot sauce or some liquid smoke... However, even though I thought they were a tad bland I would give 5 stars for ease of preparation and because they are pretty impressive- as others have stated, they look like they took a lot of time but they really are super fast to make. I used mini muffin tins; I can't remember exactly how long I cooked them for but I really don't think it was 20 minutes. Even then, they were a little overcooked. I recommend taking them out a little earlier rather than later; I always like my cheese to brown a little but when I waited long enough for that to happen the egg browned a bit as well so I think they would have been better if I had taken them out sooner.
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Lit'l Smokies® Mummy Dogs

Reviewed: May 14, 2011
Clearly I don't need to rate this recipe as so many others already have but I guess I just feel the need to put in my "two cents"! Definitely 5 stars on taste, although whoever decided the prep time was only 20 minutes either had like 10 go go gadget arms or a horde of little elves helping them! In reality they are INCREDIBLY time consuming, especially if you put the faces on (took me like 2.5 hours to wrap and draw faces on 2 small packages (~60?). Granted, I can be a bit of a perfectionist so it's probably possible to do it in less time but I really don't see how you could do more than about 1 per minute so seriously plan on at least an hour for the prep work. I don't like yellow mustard so I used BBQ sauce, which I thickened by cooking down in the microwave (not too much or it just makes a huge ball on the end of your toothpick). When you bake them the faces darken even more so you can clearly see them, even if they are a little faint when you first draw them on. I will definitely make these again but in the future I will just quickly wrap the croissant around the smokie instead; it was fun to do, ONCE- but never again! :o)
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Bacon Wrapped Water Chestnuts III

Reviewed: May 14, 2011
These are so delicious! I did as many reviewers suggested and halved the sauce recipe; I found this to be the perfect amount. I also cut my bacon into thirds as another reviewer suggested and found that this was ok 95% of the time; the bacon shrinks as it cooks so if you cut your bacon into thirds make sure it's not wrapped too tightly or the bacon breaks. I made half of my recipe using one can of (sliced) water chestnuts (I doubled up some of the smaller ones) and the other half using (fresh) pineapple (~ 1/6th or so?) as dadelson suggested- both were excellent and I don't know if I could pick a favorite if I had to! The waterchestnuts are still crisp and so for those it's more of a texture thing but the sweetness of the pineapple perfectly offsets the saltiness of the bacon so... YUM! I baked at the recommended temp until the bacon was "done"- firm but not crispy- about 25 minutes? Perhaps 30... Then I dipped each bacon-wrapped morsel in the sauce (tapping off the excess) and transported them to a friend's house for her baby shower. Once there we popped them in the oven until the sauce had just begun to carmelize- about 10 or 15 minutes, I think. They were a huge success and the plates were cleaned within about 10 minutes, max! I will DEFINTELY make these again and again.
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