Lauri Recipe Reviews (Pg. 1) - Allrecipes.com (13938917)

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Mexican Rice II

Reviewed: Mar. 5, 2014
I love this Mexican rice recipe. And with just a few minor additions I would give it five stars. The first time I made it I liked it quite a bit but I felt it needed more texture. So I increased the onion to slightly more than 1/3 of a cup, and I add one rib of small-diced celery at the same time as the onion. (I also use just less than 1/4 t. of cumin, but that's because of personal taste). And with five minutes to go, I add tomatos (2 Roma tomatoes, cored and diced). Adding the celery and the tomato gives it more visual appeal and also a little more texture, but doesn't really change the taste. I think this is such a great base recipe that can be altered to accommodate anyone's personal tastes. I love that the end product looks restaurant-quality, but it doesn't much effort to achieve it!
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Amazing Muffin Cups

Reviewed: Jun. 27, 2013
Not sure what I did wrong, but mine did not come out of the muffin pans. Ended up having to use a spoon to scoop them out. The flavor is good, but I agree with other commenters that it calls for too much cheese and definitely too much sausage. I think my trouble might have been with the hash browns. They didn't go all the way up the sides and they never really got golden brown, even though I cooked them longer than the recipe calls for. It may have been the positioning of my oven rack, which I ended up adjusting. I can see how this recipe could easily be adapted to different flavors and I really want to use it again but I'd have to figure out how to make the hashbrown component work, first.
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Awesome Egg Rolls

Reviewed: Jun. 18, 2013
This was my first time making egg rolls and they turned out wonderfully. I didn't use sprouts, because I'm not a sprout kind of girl, and I subbed in shredded chicken. Took some of the other reviewers' advice and used 3T of soy sauce, but next time I might use 4T. I got 18 in my batch. Fried up 6 and froze the others unfried in two batches to use later. My boyfriend loved them. Said they were better than any frozen egg rolls we'd tried. I thought they were, too. Wanted to take a picture but we ate them too fast! Thanks, Rouver!
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Black Bean Huevos Rancheros

Reviewed: Mar. 30, 2013
When I first tried this recipe, I may have overcooked the beans a tad. And I didn't understand the concept because it seemed like the beans just rolled off the tortillas. So the next time I made it I had an epiphany and made the beans the same, but I then threw the mixture into a blender and (after allowing some time to cool), blended the mixture along with a little sour cream and more chicken broth (if needed) to create a thick black bean sauce that I then pour over the egg and tortillas, then put the pico de gallo over the top. I really didn't change any ingredients, but changing the form of some of the components really made it work so much more for my tastes. I get rave reviews on this recipe when I make the black bean sauce, which makes this a five star recipe at that point!
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Banana Crumb Muffins

Reviewed: Nov. 29, 2009
These are actually quite tasty. I've never made muffins before, only banana bread. But I had some black bananas and decided to try something new. The crumb topping is delicious. These are good with coffee for breakfast or as an afternoon snack.
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Baked Ziti with Sausage

Reviewed: Nov. 29, 2009
I made this as the recipe stated but did not use the ricotta. I think that was a mistake. I'll probably make this again and I'll be sure to add the ricotta when I do. But I'll also add some additional spices because I thought it was a tad bland for my taste. This was a good recipe that I'll continue to make but I won't be raving about it as I have some others.
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Slow Cooker Texas Pulled Pork

Reviewed: Nov. 19, 2009
I would give this 3.5 stars ... it was good and I enjoyed the leftovers for a couple of days. Great for a fast dinner by just reheating. Next time, I would pull some of the juices out of the crock pot and add quite a bit more BBQ sauce at the end. The recipe was good, but BBQy enough, in my opinion.
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Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Reviewed: Nov. 19, 2009
This was awesome. I made it like the recipe said but accidentally doubled the sun-dried tomatoes. I think I'll do that on purpose next time. In addition, I'll probably add a few more pine nuts at the end because I like the flavor and the crunch. Like others noted, it says it will feed 6 but the truth is it will feed them not only dinner but lunch as well! :) The one thing that surprised me was that I was using a super larger skillet and by the time I got to the last step there wasn't enough room. I had to dump it all in the large pot I had used to cook the pasta. So keep that in mind if you make the 6-serving recipe. The leftovers were great for lunch the next several days. I'm recommending this recipe to all the cooks I know.
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