Laura Recipe Reviews (Pg. 1) - Allrecipes.com (1352992)

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Swiss Chicken Casserole II

Reviewed: Jan. 29, 2007
Love this recipe! I use cream of mushroom soup and cornbread stuffing mix. Make sure to add enough milk to ensure that the stuffing is nice and moist... if it's crunchy when you put it on top it will stay hard and crunchy.
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91 users found this review helpful

Dad's Kentucky Home Fries

Reviewed: Jun. 20, 2007
I cook the potatoes for about 10 minutes first, then add the onions and peppers and cook for another 10 minutes... it keeps the onions from burning.
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46 users found this review helpful

Shepherd's Pie

Reviewed: Nov. 6, 2006
I like to make this with a jar of mushroom gravy instead of the cream of mushroom soup. It makes a more traditional shepherd's pie and I think adds more flavor.
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34 users found this review helpful

Chicken Enchilada Soup II

Reviewed: Oct. 16, 2001
This is great! I used corn starch instead of masa harena to thicken. I also deleted one cup of water and added two cans of Rotel tomatoes. Delicious!
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12 users found this review helpful

Barbecue Ribs

Reviewed: Sep. 25, 2010
These were pretty good. Sauce was not really to my taste, but the meat was cooked perfectly (used the oven finish). I'll try again with some tweaks to the sauce.
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11 users found this review helpful

Lime Gelatin Salad I

Reviewed: Jan. 16, 2009
Maraschino cherries are a must... they add a beautiful color that's especially nice at Christmas.
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9 users found this review helpful

Cathy's Creamy Chicken Bake

Reviewed: Jan. 3, 2007
I use 1/2 cup milk instead of wine in this recipe because I don't like the flavor of white wine. I also use a whole box of cornbread stuffing instead of just one cup. It's definitely easy, great comfort food.
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9 users found this review helpful

Simple Roasted Butternut Squash

Reviewed: Oct. 14, 2013
Followed the recipe exactly and it was delicious. I recommend lining a cookie sheet with foil and giving the squash a quick stir halfway through cooking to keep it from sticking.
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8 users found this review helpful

Pork Chop and Cabbage Casserole

Reviewed: Jan. 23, 2008
We enjoyed this. I covered with it with foil for 1 hour and cooked it for another 10 minutes to let it brown a litte, and the pork chops were very moist and tender. I added salt and pepper to taste, but might add a little rosemary next time. I used cole slaw mix with carrots instead of just cabbage as a short cut and to add some color.
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7 users found this review helpful

Seven Layer Dip II

Reviewed: Jul. 31, 2010
This is the best seven layer dip recipe you'll find. I use store bought guacamole to save time.
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6 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Sep. 27, 2009
I've made this recipe for years with just one can of soup and 1/2 can of water (that makes plenty of gravy for us). I've found that it's ESSENTIAL to dredge the roast in flour with salt and pepper and brown it in some oil before you put it in the crockpot. It only takes about 5 minutes and makes the roast tons more flavorful and tender.
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5 users found this review helpful

California Coleslaw

Reviewed: Nov. 5, 2008
This is a great vinegary slaw. Just don't substitute balsamic vinegar like I did unless you like it to be an icky brown color. Tasted great, though!
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5 users found this review helpful

Spiced Percolator Punch

Reviewed: Dec. 24, 2010
This is my family's favorite Christmas drink recipe! Smells wonderful and tastes great with fudge. It gets super hot in the percolator, so let it cool a bit before serving.
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4 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Nov. 9, 2006
I just gave these a second try. Added another 1/2 tsp. of salt and some rosemary and thyme, and that made a huge difference. This is a keeper.
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4 users found this review helpful

Prime Rib

Reviewed: Dec. 26, 2013
This was just about perfect for a 7 lb roast. I added 15 minutes in a 300 oven after 90 minutes because we like it a little more done, and it came out a perfect medium. Also, it takes around 6 hours for a large piece of meat to come to room temperature from the fridge. If you forget to put it out early (like I did), bring it to room temp before cooking by double bagging the roast in ziplock bags and submerge it in warm water for 15 or 20 minutes. You can check the internal temp with a meat thermometer to make sure it's around 70 degrees before cooking.
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3 users found this review helpful

Mondi's Super Simple Chicken

Reviewed: Jan. 27, 2008
Great, easy recipe for baked chicken. I added a few sprigs of fresh rosemary under the skin and it smelled and tasted fabulous!
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3 users found this review helpful

Deviled Eggs I

Reviewed: Apr. 6, 2007
I prefer prepared mustard over mustard powder, but this is the perfect good old fashioned recipe. A sprinkle of dill weed on top is also great.
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3 users found this review helpful

Easy Sausage Strata

Reviewed: Jan. 3, 2007
Made this for Christmas breakfast and it turned out great! I might keep some cheese to sprinkle on top next time, but other than that I wouldn't change a thing.
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3 users found this review helpful

Restaurant-Style Hashbrown Casserole

Reviewed: Dec. 11, 2006
I've tried several hashbrown casserole recipes, and this is the best. I like to add a little milk or sour cream just to keep it from being too dry, but it is an awesome recipe just the way it's posted here.
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3 users found this review helpful

Creamy Hot Cocoa

Reviewed: Dec. 2, 2011
This is the cocoa my mom made, only she used all milk instead of half and half, and way less sugar. Your cocoa and sugar amounts should be the same.
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2 users found this review helpful

Displaying results 1-20 (of 47) reviews
 
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