Laura W. Recipe Reviews (Pg. 1) - (1272320)

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Laura W.



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Baked Kale Chips

Reviewed: May 19, 2011
So wonderful and healthy, and even my preschool-age children love it! Based on other reviews, here are my modifications: Turn down the oven a few degrees to 340 or so. Tear the kale into 2-3 square inch pieces (discard the thick center stalk). Arrange in a single layer on a cookie sheet (no need to line with parchment paper). Spray with Pam. Sprinkle with garlic salt or another favorite seasoning. Keep in the oven for only about 7 minutes or so. Monitor the cooking time to prevent them from becoming dark or burnt. Thanks so much for the awesome recipe!
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London Broil I

Reviewed: Jan. 11, 2009
Delicious and unique flavor!! Here are my small changes - I added a splash of apple cider vinegar to the marinade, and I did not add ketchup. Also, instead of oregano and pepper, I added a Cajun blacken spice. (It includes oregano and pepper in the ingredients.) I marinated it for close to 20 hours. The meat was still pretty tough. Next time I might try slow cooking the meat so it will become more tender.
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0 users found this review helpful

Blue Cheese Dip II

Reviewed: Nov. 26, 2005
This recipe has been a hit for the past two years at Thanksgiving. I followed the recipe exactly, and my guests just loved it (even those that don't normally enjoy blue cheese). This dip is great with vegetables and different kinds of crackers. My personal favorite combination is dipping Cheez-Its in this dip. Blue corn chips dipped in this dip also taste very yummy. Enjoy!
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1 user found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 26, 2005
Excellent recipe! The combination of spices is delightful. I used a pan of Jiffy corn bread (suggested by another reviewer) and fresh Italian bread dried in the oven. I also added only about half the broth called for by the recipe. The texture turned out nice - not too soupy. Because this recipe is cooked in the crockpot, it is very convenient for a busy Thanksgiving day.
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2 users found this review helpful

Artichoke and Roasted Red Pepper Dip

Reviewed: Dec. 22, 2003
Very good recipe! I added some cayenne pepper to make it spicy, along with some shredded Monterey Jack cheese. Very yummy when it's warm!
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1 user found this review helpful

Candied Kielbasa

Reviewed: Dec. 18, 2003
The first time I tried this recipe, I enjoyed it, but it was a little too sweet for my taste, and not spicy enough. When I made it again last night, I cut the brown sugar down by at least half, increased the horseradish by 75% or so, and added Dijon mustard, barbecue sauce, Worchestire sauce, and a taste of tabasco sauce. Mmmmmm, yummy! It's delicious! My coworkers all want the recipe. I think another key is to make sure your kielbasa slices are nice and thin. I didn't enjoy it as much the first time I made it when I sliced the sausage too thickly.
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164 users found this review helpful

Cranberry Sauce I

Reviewed: Nov. 28, 2002
The sugar and the orange juice offset the tartness of the cranberries to provide a nice blend of flavors. I altered this recipe just a little by bringing the entire cranberry mixture to a boil, and then letting it gently boil for about 10-12 minutes. Then I turned the stove off and just let it sit on the hot burner for awhile. The consistency turned out perfect...not too runny. We all loved this recipe!
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65 users found this review helpful

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