Laura G Recipe Reviews (Pg. 1) - (1586001)

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Laura G



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Easy Lemon Cookies

Reviewed: Jul. 12, 2009
Very, very sneaky way to make excellent lemon cookies. My son called me a "goddess". I didn't have lemon extract (where the heck did it go???), so I just made it straight. I'll try it next with the extract, I'm sure it'll be even better.
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2 users found this review helpful

Peach Cobbler III

Reviewed: Aug. 29, 2008
I liked this recipe, but, like others here, I modified it almost entirely -- I doubled the peaches (fresh), used maybe half the sugar, used brown sugar instead of white, dotted it all with butter at the end and didn't grease the pan because I forgot to. I also added a teaspoon of vanilla, a half tsp nutmeg and doubled the cinnamon (I always double the cinnamon). Instead of water, I poured in a little lemonade I had handy. After taking it from the oven, I let it sit to let the fruit gel up a bit and then served warm with vanilla ice cream. It was very tasty.
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6 users found this review helpful

Snickerdoodles I

Reviewed: Jan. 23, 2008
A terrific basic snickerdoodle recipe. As I generally do, I replaced half of the shortening with locally-made organic butter. The result was a more buttery taste, but still a light, soft cookie with just the right hint of crackle on the surface.
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5 users found this review helpful

Lamb and Winter Vegetable Stew

Reviewed: Dec. 31, 2007
This was a wonderful stew, and the only things to complain about were things I did differently from the recipe and even so, It was great. Because it was to be the "quick supper before Christmas Eve services," I braised the lamb in advance, then dumped the veggies and broth and wine with the lamb into the slow cooker for an hour on high then on low for 5 hours. The butternut squash disintegrated entirely, but really richened the gravy -- I think next time I'll add the squash later on in the cooking. Also, I don't like sweet potatoes, so I used red-skinned potatoes instead, and used turnips instead of parsnips. It was lovely. I served it with a green salad and angel biscuits and a lightish red wine -- perfect combo.
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40 users found this review helpful

Baked Pork Chops I

Reviewed: Dec. 19, 2007
I thought these were good. I made the recipe as directed, and found that the meat wasn't as tender as I'd hoped and the sauce was a little "gummy". But the overall flavor was good, and I think next time I'll try really browning the chops in advance to seal in more of the moisture.
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2 users found this review helpful

Chicken David

Reviewed: Dec. 11, 2007
We all loved it. I followed recommendations not to add salt and only used half the salami. I left out the mushrooms, since some family members have strong feelings about fungi. Since then I've made it without salami, and that's great, too. A real crowd-pleaser: savory and colorful.
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6 users found this review helpful

Easy Sausage Strata

Reviewed: Dec. 10, 2007
This is a very reliable recipe. Having made it several times now, I'd agree with suggestions to leave out the salt. I tend to add about 4 more eggs than called for as well. When serving vegetarians, I'll stir-fry peppers and asparagus and toss those in instead of the sausage, and in that case throw in salt and more pepper and some Herbes de Provence to give it a little more "oomph".
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3 users found this review helpful

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