Lauren Recipe Reviews (Pg. 1) - Allrecipes.com (13054388)

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Lauren

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Curried Cauliflower

Reviewed: Jun. 30, 2014
A little different take on cauliflower. I've made it as is (minus the cracker topping) but prefer it when I only use 1/2 cup of mayo, no milk, and add 1/2 an onion and 8oz mushrooms (sauteed first). I also add 1/2 tsp ginger and maybe 1/8 tsp garlic powder. Everyone enjoys it, and even the hubby (who proclaims to hate curry) says, if it had chicken it would be REALLY good. I plan to make it with chicken sometime soon. :) And then I'd use the crackers on top...but Ritz or breadcrumbs, not wheat crackers.
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The Most Easy and Delish Meatloaf EVER!

Reviewed: Apr. 20, 2012
This was my first time cooking meatloaf. What an easy and yummy recipe! I followed it to the letter -- the only modification was to use the milder version of rotel for the kiddos -- and it turned out pretty tasty. My husband was thrilled and my 19 month old ate it with gusto! It did not slice well for me (so moist); however, we'll make this again!
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Alfredo Sauce

Reviewed: Oct. 7, 2010
We sopped up the leftovers with the bread, because this had fanastic flavor. I wondered about the egg yolk, since the consistency was looking fine to me before that addition. But I went with the recipe, and sure enough, the egg really richens the sauce. The only variation I made was to use garlic salt in place of regular salt. Probably a little garlic on its own would be yummy, too. Way better than a jar sauce and so easy!
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Irish Cream Bundt Cake

Reviewed: Sep. 5, 2010
The cake does have a nice flavor, and the cake mix makes it very easy. I would question the advice to put the glaze in the bottom of the pan and putting the cake back into the pan to soak it up. I did that, and when I tried to remove the cake to the serving dish, the whole cake split apart. What a mess! It seemed the glaze acted like a glue. I will try this cake again, but I will just do the normal glazing method that has worked before: poke holes and drizzle!
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Crustless Spinach Quiche

Reviewed: Mar. 6, 2010
This lacks the richness of real quiche, but I expected that. The flavor isn't "wow"--but it's pretty good. I will try again following some of the recommendations for nutmeg and cracked pepper. Might even try a pinch of nutmeg or adding some bacon. It cooked up nicely in the ramekins I used for single servings. My two year old ate it and "green" usually has to be very well hidden!
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Baked Spaghetti Squash with Beef and Veggies

Reviewed: Nov. 14, 2009
This was my very first try at spaghetti squash, so I used this tastey sounding recipe as a starting point. I honestly deviated a lot. Rather than using the veggies called for, I used 1/2 cup red wine, 1 can of campbell's tomato soup, a whole onion, 1 can of diced tomatoes (italian style). I also used italian blend cheese instead of sharp cheddar. I wish I had used the sharp cheddar, but I didn't have it on hand. It's like a baked spaghetti. I enjoyed the texture of the squash in lieu of the noodles...really pretty amazing to be missing noodles!
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Bananas Foster II

Reviewed: Nov. 8, 2009
Totally delicious! I took this to a church event in a crock pot. Because of this, I cooked the sauce in the pot longer and then added the bananas just a few minutes before I headed out. Everyone raved about it.
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Awesome Baked Sea Scallops

Reviewed: Oct. 9, 2009
I will probably stick to pan-searing scallops or adding them to pasta. This just kind of covers up the scallop-ness. And I felt the garlic was too much.
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Cream Cheese Frosting II

Reviewed: Dec. 28, 2008
This was so easy, and delicious. I halved the recipe except for the vanilla. Delicous to frost a 9 inch single layer cake, but the leftovers turned my "cake pops" into something gourmet. YUM!
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Red Velvet Cupcakes

Reviewed: Dec. 28, 2008
My husband loves red velvet cake and this was a hit with him. I will add a little less salt next time, as the teaspoon seemed to be a bit much for us. But overall a very nice recipe.
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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Nov. 15, 2008
This is "lick the plate" good. I had no heavy cream, but still wound up with a delicious sauce. I had to substitute onion for the shallot, with no regrets. It is a potent sauce, in that a little goes a long way for flavor. I couldn't have drowned the pork in it. But wow! so yummy!
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