ITSLAURAF623 Recipe Reviews (Pg. 1) - (1511675)

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Spaghetti Sauce with Ground Beef

Reviewed: Oct. 29, 2012
Being I come from an old school Italian family, I NEVER thought I'd use and LOVE a recipe for meat sauce that i found online. The seasoning is perfect, no reason to alter it. This was the second time I made it. The first time I added 1 1/2 lbs of chopped meat and followed the recipe exactly except for not adding the peppers. It was delicious, but not wet enough. This time, I added a little over a lb. of chopped meat AND 4 sausage patties crumbled up while I was browning them. I used two 28 oz. cans of crushed tomatoes, one 14 oz can of chopped tomatoes and one can of tomato paste. I added about 1/3 cup of grated cheese, and was heavy handed on the spices. Served it over 1 lb of pasta with a dollop of ricotta and extra grated cheeseon each plate. I would suggest saving pasta water when draining it ( I stopped pouring out the pasta and left about 1" of pasta that wasn't drained at the bottom of the pot). That made it wet enough. I might add a little wine to it next time when cooking, but it's not totally necessary. Its so good, my family was eating the sauce alone with buttered bread! Enjoy!
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The Best Rolled Sugar Cookies

Reviewed: Apr. 14, 2012
If I could give this recipe ten stars I would. The only change I made was to add 1/4 cup of white sugar to sweeten them slightly. Also, these are meant to be frosted, I wouldn't serve them without it. One recipe makes about 20 - 2 1/2 oz cookies. I made about 120 cookies in all in the two times I made them as party favors and for Easter and everyone raved about them. I weighed the dough and placed it directly on a sheet of parchment paper then gently rolled them and cut them with the cookie cutter and pulled away the excess, then when I was done with all of them, just slid the parchment paper onto the cookie sheet, fool proof! I baked them until they were just finished and the edges were getting to very light golden brown. They were soft to the bite and perfect. I would suggest using the "sugar cookie icing" recipe found in here, perfection! Good luck!
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Photo by ITSLAURAF623

Carrot Cake

Reviewed: Apr. 13, 2012
This is not your traditional carrot cake but hands down absolutely delicious. I doubled the recipe and made 4 round cakes, 2 - 8" and 2 - 10" as well as three full jumbo muffins. I didn't have 2 cups of walnuts and added just one, and added just about 2 full 20 oz. cans of crushed pineapple with the liquid, (which didn't effect the outcome at all). I sprayed Pam and dusted the pans before baking for about twenty minutes to a beautiful deep golden brown. I would suggest definitely checking them with a toothpick as looks can be deceiving and no one wants a dry cake. The frosting recipe filled the two layer cakes and just about covered the 8" two tiered cake, covered the 10" layer cake and I had a little left over to pipe a border (I posted a pic of the ten inch layer cake completed). Next time I would make a half recipe more to have more left over for piping. This tastes DELICIOUS chilled, much better than close to room temperature. I made these for birthdays so I had a slice last night and a taste this morning and it definitely is better served cold. I would mess with this much, maybe next time add a little allspice, that's it. Enjoy!
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6 users found this review helpful
Photo by ITSLAURAF623

Sugar Cookie Icing

Reviewed: Dec. 21, 2009
Wonderful recipe that will become a staple in our home. If you're not that fond of almond flavoring, don't add it or reduce the amount. I feel it complimented the baked cookie recipe I used. I added extra milk, about a tsp. at a time as well as a little bit more corn syrup. until it was the a good consistency, enough to spoon and paint onto the cookies. my kids had a great time with it, we added jelly beans, sprinkles and colored granulated sugar as well as mini m&m's to the cookies. we also used food coloring markers to paint them as well.
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Too Much Chocolate Cake

Reviewed: Mar. 21, 2009
I've been searching for a perfect moist and dense cake for my fondant cakes and this is it! It's got a great texture and it really delicious. I didn't use the chips when I made the chocolate cake, but will try it in the future. Also, you can make any flavor cake with this recipe (I would omit the chips), just make sure to match the pudding with the flavor of cake mix.
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German Chocolate Fudge

Reviewed: Dec. 25, 2006
Wonderful recipe, wouldn't change a thing. A few suggestions - Place the fluff in the microwave for about 20-30 seconds to loosen the consistency a bit, it'll make it easier to remove from the jar. I cooked the stove top ingredients for six minutes after they just began to boil. I've made this recipe a number of times now and line my pan with parchment paper and spritz it with cooking spray & it's a snap to remove, it cuts very well too. By the way, the fudge does set up quickly, you can notice the top of it begin to set and crack while mixing. I've made variations of this fudge, pecan rocky road with mini marshmallows and peanut butter fudge (heaping spoonfuls of creamy peanut butter swirled into the fudge) with Reese's peanut butter chips on top. I add this to my Christmas cookie plates now every year and it's a favorite of all! Enjoy...
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Banana Nut Bread Baked in a Jar

Reviewed: Jun. 4, 2003
Using this for teacher gifts. Was planning on using my favorite recipe from the Fanny Farmer Baking Book for the bread, but noticed that the ingredients were almost identical so I used this one instead. I omitted the cloves (don't like them much) and after reading from another reviewer that the bread had tasted a little too spicy. Cut back a little on the cinnamon too. I also used cooking spray to grease the inside of the jars. After filling half-full I placed the jars directly on the rack (as another person suggested). They came out perfect and the recipe is delicious! If when taking them out of the oven you noticed that they've popped out of the jar a little you can carefully (with gloves of course) press the top of the bread down gently so that the sides are away from the seal. I made sure that the rim was clean and even with them being quite full they all sealed perfectly. Found the pint-size wide mouth jars by where I live for only 5.99 for a dozen at Big Lots. Plan on decorating them with 7" round pieces of material with ribbons and will print out gift tags to attach with a note to heat for less than 30 seconds in the microwave so they will slide right out and be ready for slicing. Will definitely make them again, plan on buying more mason jars and storing them for holiday baking! Hope this review helps...all the others did for me as well!
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