Laura Hamilton Recipe Reviews (Pg. 2) - Allrecipes.com (14397822)

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Laura Hamilton

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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. 2ND EDIT: I think that the crust ratio is off here. A good graham cracker crust is usually 2 parts cracker to 1 part butter by weight; I used 12 crackers (about 6 ounces) and 6 tablespoons of butter.
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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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Mushroom Rice

Reviewed: Mar. 25, 2014
Very yummy, flavorful rice--nice change of pace to your average white rice! I think the only thing I would do differently would be to add in green onions along with the other veggies instead of just white onion; it would add another interesting flavor as well as some color.
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5 users found this review helpful

Roasted Lemon Herb Chicken

Reviewed: Mar. 25, 2014
Really juicy. Really flavorful. Way too sour. It definitely does good on the lemon flavor, but it does almost too good. It was sour enough to be almost inedible. My husband suggested marinating next time; I am wary that will make it worse. Probably won't make again.
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Mushroom Pork Chops

Reviewed: Mar. 25, 2014
Wow. These pork chops were absolutely phenomenal. I only did one thing slightly differently: I used a little bit of olive oil in the pan to help the chops and veggies saute. Otherwise, I followed the recipe as written. My husband said they were the best chops I've ever made, and I'm inclined to agree with him. Even my son had half a chop for himself, and he hates pork chops!
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Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 18, 2014
Excellent corned beef recipe! This was my first time making corned beef, and it turned out very well! I didn't use any carrots, and instead of using beer, I used beef broth. The potatoes definitely weren't mushy; everything was just right. The meat wasn't fall-apart tender, but we don't like it too tender, so it was just right for us.
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Angel Chicken Pasta

Reviewed: Mar. 16, 2014
Very good flavors. Not enough sauce, though. If you're just serving chicken it's fine, but if you're serving over pasta, double the sauce. You'll be glad you did.
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Good Old Fashioned Pancakes

Reviewed: Mar. 16, 2014
Absolutely epic pancakes. I only changed two things: for one, I added a little bit of lemon juice to the milk ahead of time and let it sour for a couple of minutes while melting the butter. Two, instead of just lightly oiling the pan, I used about a tablespoon or so of oil for each pancake (I made 4 large ones). Lightly crunchy exterior, extremely fluffy interior. My husband thinks I'm approaching pancake perfection!
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Boilermaker Tailgate Chili

Reviewed: Mar. 3, 2014
Wow. That's pretty much all I have to say. It takes a long time and requires a lot of chopping and a lot of spices, but oh so worth it in the end. My husband, a born-and-bred Texan, was in love with this chili. It made the house smell amazing while it cooked. I cut out half of the cayenne and removed the ribs and seeds from the 2 peppers before cooking, and I liked the spice level, but hubby said it was a bit too mild. Just adjust the spiciness to your own taste; the flavor is all there with this one.
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Baked Chicken Nuggets

Reviewed: Feb. 26, 2014
Not my favorite. Pretty bad, actually. Don't think I'll use the butter next time--the coating slid off during baking and didn't crisp up properly. Tasted soggy on the outside and breadcrumbs came off on our hands. Will modify later and post another review after modifying.
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Displaying results 21-40 (of 85) reviews
 
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