Laura Hamilton Recipe Reviews (Pg. 1) - Allrecipes.com (14397822)

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Laura Hamilton

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Marinated Baked Pork Chops

Reviewed: Nov. 15, 2014
This recipe always turns out awesome, and it's nice and simple. I usually serve it with rice and either broccoli or green beans. Most who eat it take second helpings.
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All-Day Apple Butter

Reviewed: Nov. 6, 2014
I used one cup of sugar instead of the four called for in the recipe and used Gala apples. Since I used three cups less of sugar, I ended up with five cups of apple butter at the end. I'm really glad that I only used one cup; reading the reviews made me suspect that four cups would be way too much, and one cup ended up being perfect. Adjust the sweetness to your tastes, but don't be surprised like I was when your yield decreases! I was so disappointed when I ended up with four 8-oz jars to can, and one partially full jar for the fridge. Still very yummy, but seemed like a sparse reward for so much time spent on the apple butter.
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Banana Muffins II

Reviewed: Oct. 27, 2014
Yummy! I loved these muffins, even without a streusel topping or nuts inside of it. I was out of baking soda, so I just used an extra half a teaspoon of baking powder. They still rose up nicely and they were nice and moist. Great recipe!
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Easy Meatloaf

Reviewed: Oct. 27, 2014
Not bad! Very simple, with some good base meatloaf flavors. Too much onion, though. I scaled the meat/breadcrumbs/milk mix up 50% and used half an onion, and that was still a little much. That's just our preference, though. All in all, good recipe.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Sep. 18, 2014
I must say that I was nervous when I was making this recipe. For one, Italian dressing seemed like it would be funky with barbecue sauce. Then I thought maybe adding brown sugar would make it a little sweet, but for a good review, I did it anyway. I put it on high for 4 hours, and after hour 1, it was still a frozen mass. Didn't break apart until after hour 2. Was hard feeling at hour 3. But after hour 4...oh wow! Pulled apart and was melt-in-your-mouth tender and very flavorful. Yum!
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Grandmother's Buttermilk Cornbread

Reviewed: Sep. 15, 2014
LOVE this cornbread! I serve it with ham and collard greens for an awesome Sunday dinner! The first time I made this, I accidentally added baking powder instead of soda at first; instead of throwing out the batter, I just added in the required amount of baking soda and kept the baking powder addition. Ended up even fluffier and lighter--yum!
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Sloppy Joes II

Reviewed: Sep. 11, 2014
Not bad! Made exactly as written and served on regular toasted sandwich bread. Good flavors, even though it was a touch bland and just a touch too sweet. I like my sloppy joes a little tangier, but this was still great as is!
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Peach Preserves

Reviewed: Sep. 10, 2014
This is my first time making any sort of fruit spread, but certainly not my first time cooking. Thank goodness for that--my preserves were turning into nothing like the recipe or the video. They weren't very juicy, and even on low heat, they were trying to burn and caramelize at the bottom before they became liquid. I ended up with a mushy mess (like the consistency of slop) instead of a liquid. And it was a darker brown, which indicated caramelization. 12 peaches yielded 4 1/2 cups of "liquid" peach. 2 cups sugar sweetened it up plenty, and the final yield was 5 1/2-8 ounce jars. Much less than expected, but I'll forgive the recipe because it tasted ABSOLUTELY AMAZING. Just be mindful of your peaches as you cook--not all peaches will cook up exactly the same, and no two batches will be alike. Happy canning! EDIT: I made this same recipe and tried to do the exact same thing again. WAY too sweet, because the peaches actually were a bit overripe. How to save preserves that are too sweet? Lemon juice!
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Easy Slow Cooker French Dip

Reviewed: Sep. 10, 2014
This recipe made my house smell amazing while it cooked; my mouth watered waiting for it to be finished. However, I was skeptical because I took of the lid of the slow cooker and got the overwhelming smell of beer. I don't like beer; I never have. "You can't taste the beer!" Yes, I can. Not saying it's bad; this is the first time I've liked something beer-related. Put this meat on the buttered, toasted bread with some provolone cheese and dip the sandwich in the sauce--yum, absolutely awesome sandwich. But the beer thing? Still a little off-putting.
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Chantal's New York Cheesecake

Reviewed: Aug. 23, 2014
Cheesecake is fickle; I'll be the first to say that. I've made a couple of them, typically with minimal ingredients: crust of butter and graham crackers; filling of eggs, cream cheese, sugar, and a little vanilla. Sometimes it cracks, and sometimes it doesn't. I incorporated all of my tricks into this recipe: soften the cream cheese, don't overmix, don't open the oven door at all during baking and a couple hours after. After several hours I opened the oven door to a glorious...crack in the shape of an X decorating the top. After some chilling, I tried a slice. Still runny in the middle. Oh well. This time was definitely a miss. The filling tastes delicious (needs a little less crust), but I'll have to fiddle with the method a little more to get it just right. Edited to add: okay, so I'm coming back the next day (after leaving my cheesecake in the freezer all night) with my tail between my legs. I should've known better, too: THOROUGHLY CHILL YOUR CHEESECAKE. Firmed up nicely and tasted perfect.
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Bread Pudding II

Reviewed: Aug. 20, 2014
Really yummy recipe! I've never had bread pudding before, and I've definitely never made it, so I wasn't sure how it was going to turn out. I'm pleased with the result! I need to buy a new 8x8, so I increased the recipe by 50% to fit in an 11x8. I tried some after 50 minutes of cooking, and it was creamy and custardy (or soggy, depending on viewpoint) in the middle. I put it in for another 10 minutes, and it tasted much more cooked--quite a bit more eggy in the middle. I liked both ways, but for food safety purposes, a little longer is better for us. The reason I gave it 4 stars is because it's a very sweet recipe--definitely good for dessert; not as awesome for breakfast. I see why so many people put apples on it; that would add some tartness for balance.
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Slow Cooker Chicken Stroganoff

Reviewed: Aug. 13, 2014
To be honest, I shouldn't really be reviewing this recipe because I didn't use a slow cooker, and that's a pretty serious deviation from the recipe. I also used pre-cooked chicken breasts from a whole chicken I made earlier this week. I'm pretty much reviewing on the flavor profile only, which was absolutely amazing! I melted the butter in a big skillet, added the Italian seasoning mix and cubed, cooked chicken, and stirred constantly for a few minutes. Then I added the last couple of ingredients and stirred until the cheese melted and incorporated. My only problem was that, since I didn't use a slow cooker, I didn't have enough liquid (I'm guessing the slow cooker would have rendered some off from the chicken). So I just thinned it out with some pasta water from the egg noodles I served the sauce over. Creamy, thick, and deliciously seasoned--awesome!
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Cinnamon Bread I

Reviewed: Jul. 24, 2014
This is the second time I've made this recipe, and I really like it! Nice breakfast bread that uses ingredients I always keep on hand. The only reason I give it 4 stars instead of 5 is because 50 minutes wasn't quite enough time; it needed about 10-15 minutes more. But it turned out wonderful and delicious--nice for a change of pace in the morning. Would probably be even more awesome with raisins!
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Baked Teriyaki Chicken

Reviewed: Jul. 1, 2014
This chicken is excellent. I've tried making it at 350 degrees instead of the 425 called for. Don't do it. The high heat is essential for caramelizing the sauce onto the chicken. I've also questioned the amount of sauce used, because it just barely covers the chicken. Don't do that either. The chicken juices render out and make good basting liquid, and the amount of sauce ends up being perfect. No extras for rice, though, but I made fried rice and didn't need it. The chicken ends up incredibly juicy and the outside turns a pretty dark brown color. Will make again and again.
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Philly Cheesesteak Sandwich with Garlic Mayo

Reviewed: Jun. 28, 2014
Wow--excellent sandwich! I've been exploring different things to do with leftover roast, instead of just using my standard beef stroganoff recipe all the time. I thought about the idea of a philly cheesesteak, and went on Allrecipes looking for one. Here is where I ended up, and I couldn't have been happier! I used 1 onion, 1 pepper, and 1 pound of leftover roast, and ended up with plenty of good, proportionate filling. Since my meat was already cooked, I let my veggies (especially my onions) get a head start so they could properly caramelize, then added the beef last to heat through. (I guess I ended up with a cheese-roast sandwich instead of a cheesteak? Something to ask a true Philadephian!) The garlic mayo does so much for this recipe--delicious! Thank you!
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Chicken Fried Chicken

Reviewed: Jun. 28, 2014
Good flavor base in the coating, and I like the idea of using crushed crackers. But for some reason, even though I heated the oil to 350 degrees as the recipe said, my coating burned before my chicken was done. I tried it both on chicken breasts and on bone-in, skin-on chicken thighs, with the same result. The breasts ended up dry and burnt inside and out. The thighs took longer to cook, which meant more burning. Not a recipe for a beginner at frying, like me.
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Garlic Cheddar Chicken

Reviewed: Apr. 10, 2014
Excellent, flavorful chicken! I did everything identical to the recipe except the cooking method: I cooked the chicken in the pan with the melted butter on the stove. Everything else was the same. The chicken ended up extremely flavorful--many compliments all around!
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Italian Spaghetti Sauce with Meatballs

Reviewed: Apr. 9, 2014
This was a very interesting, complex sauce! Next time, though, I think I'll definitely add more garlic, and use my immersion blender to smooth out the sauce before adding the meatballs. Think I'll also add milk to the meatball mixture; the meatballs were good, but not super tender. Amazing sauce though--I had seconds!
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Minute Chocolate Mug Cake

Reviewed: Apr. 2, 2014
I applaud you, Chef John, for giving us a recipe for something homemade, chocolate, using ingredients we keep around the house, and finished in less than 10 minutes. Maybe I shouldn't applaud you--I can tell you this will be made many times, and my waistline may protest, but with the ease and convenience of this cake, who cares? Yum.
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Caramel Apple Pork Chops

Reviewed: Mar. 28, 2014
Certainly not bad! Nice crunchy exterior and juicy interior. I seasoned the chops with salt and pepper before putting them in the pan, and I'm certainly glad I did. It gave the pork chops a nice salty-sweet flavor that I don't think could have been obtained from just the salt in the sauce. Which reminds me--there wasn't nearly enough sauce. Next time, I'd probably use the Sauteed Apples recipe from this site, because it has much more sauce with it.
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