Laura Roberson Recipe Reviews (Pg. 1) - Allrecipes.com (13026435)

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Laura Roberson

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Holiday Cranberry Applesauce

Reviewed: Jan. 26, 2009
I have three daughters and I can never get them to eat cranberry sauce on Thanksgiving. I made this for a big dinner, 15 people, I tripled the recipe, and it was completely gone. I served it in a divided server with regular cranberry sauce on the other side and no one ate the regular kind. I will add this to my yearly dinner. Got several requests for the recipe and was happy to give it out!
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18 users found this review helpful

One Bowl Brownies

Reviewed: Mar. 10, 2009
These brownies are fantastic! I wanted to add a little tip I love. 5 minutes before the brownies are done baking cover the top, generously, with milk chocolate chips. Once the brownies are done pull them out of the oven and spread the melted chips. When the brownies are warm the chocolate is heavenly and when they are cooled it takes on a topping like a chocolate bar. YUMMY!
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6 users found this review helpful

Best Carrot Cake Ever

Reviewed: Apr. 11, 2009
This is an awesome cake. I wanted to add that if you want to make the icing carrots use a #12 tip and start at the top applying a lot of pressure. Hold bag at a 90 degree angle to the cake. Bring the bag downward easing pressure as you get to the tip of the carrot. Lift slightly to end. Then take a #233 tip to make small green sprouts at the top of each carrot.
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3 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Jun. 21, 2009
I made these for Father's Day lunch and my husband loved them. I used the Panko bread crumbs, and seasoning salt, rather than regular salt. Everyone loved them and I got nothing but compliments. I also used buttermilk rather than regular milk, it is thicker and the batter holds on better. The only suggestion I have is to buy more breadcrumbs. We had more onion rings and ran out of the crumbs.
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0 users found this review helpful

Baptist Grasshopper Pie

Reviewed: Apr. 13, 2011
This is a very good recipe. Just wanted to add that the alcohol content in extracts are higher than the liqueur you are replacing.
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Crab Appetizer Napoleons

Reviewed: Nov. 16, 2012
These were very easy to make, and quite tasty. However, I did what others suggested and used fresh crab meat, rather than canned. Another reviewer said it was missing something, but she didn't know what. I agree. I added fresh minced garlic, which punched it up a bit, I also added 1/4 teaspoon of finely ground white pepper. What I suggest is to try the filling, before assembling. Add spices you know you like until you get it right.
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9 users found this review helpful

The Best Ever Chicken Nuggets

Reviewed: Jun. 3, 2009
I made this for my family tonight. I did not cut the boneless, skinless breasts into chunks, I just left them whole. The batter was good, but too salty, and I like salt more than the average Joe. I would cut back to 4 tablespoons of garlic salt. Also, pepper is to taste, and I found it a little too much, as well. Remember, when frying chicken, dip first in the flour mix, then the egg dip, then back into the flour, and the coating will hold tight to the chicken, better than egg first and then flour. My kids, 6 and 7, loved it, but it was too salty.
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165 users found this review helpful

 
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