Laurie C Recipe Reviews (Pg. 1) - Allrecipes.com (1591719)

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Laurie C

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Split Pea Soup with Rosemary

Reviewed: Dec. 15, 2011
This is SO GOOD! I cooked the bacon and then reserved it, because I hate rubbery bacon. Followed the directions with the exception that I didn't measure the rosermary, just eyeballed it (and was generous). After the one hour of simmering, the consistency was soft but with texture-very nice. I added the bacon back in and just gave a few bursts of my immersion blender to help chop the bacon and blend a tiny bit of peas. This soup was a hit with my kids and boyfriend, and I will make it a regular in my soup rotation. It's AMAZING!
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6 users found this review helpful

Anniversary Chicken I

Reviewed: Apr. 3, 2010
This was absolutely delicious! I didn't measure the cheese-just eyeballed it-used 2 pieces of bacon and 2 green onions per breast, and measured the teriyaki and ranch (used low fat). Since my measurements were a bit different I only gave it 4 stars. Plus, I used REAL bacon, and not yucky bacon bits from a can. REALLY TASTY, and I'm making it again tonight.
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3 users found this review helpful

BBQ NY Strip

Reviewed: Feb. 7, 2010
This is a good marinade that adds a nice flavor to the meat, but doesn't overpower it. It can vary a lot since it doesn't specify what 'steak seasoning' to use though. I used Emeril's steak seasoning. I will certainly make this again. It's easy and tasty.
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2 users found this review helpful

Shaved Brussels Sprouts with Bacon and Almonds

Reviewed: Oct. 18, 2009
Sounded great but was NOT exciting. It made way too much (and we eat large portions of veg), needed to cook A LOT longer than stated, and I had to add oil while cooking to help wilt it. It's possible that since I used center cut bacon that was the problem, but I will not be making this recipe as written again. I too had to doctor this up to eat it and was left with a big ol' container of leftovers that nobody ate.
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7 users found this review helpful

Orange Herb Roasted Chicken

Reviewed: Aug. 26, 2009
This was the best roasted chicken I've ever had! I made some preparation changes, but kept the basic recipe the same. I mixed the butter, garlic and herbs together and then put it UNDER the skin like others suggested (we don't eat the skin, so I wanted the flavor to be on the chicken itself). I then cooked it upsidedown, covered in foil until the last 35 min or so. Came out great! I will absolutely make this again.
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6 users found this review helpful

Simple But Awesome Lemon Pepper Pork Chops

Reviewed: Aug. 26, 2009
Followed the directions except used 1/2 the oil. The pork chop was swimming in oil and butter. Certainly won't make this again, and I love pork chops.
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3 users found this review helpful

Maple-Garlic Marinated Pork Tenderloin

Reviewed: Jul. 23, 2009
Made it as direceted. I didn't think I'd like this, but made it anyway because I thought the kids would like it. I took the advice of another reviewer to up the sauce by 50% so I could use it as a glaze after. I think it's really important to this recipe that you cook it on the grill. It was really tasty, but I think the glaze is what made it. I tasted the pork without the extra glaze and it was good, but not outstanding by itself. I would make this again.
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3 users found this review helpful

French Lentil Soup

Reviewed: Jul. 20, 2009
EXCELLENT AS WRITTEN. Makes a ton and freezes well. Healthy too!
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2 users found this review helpful

Diego's Special Beef Stew

Reviewed: Jul. 17, 2009
I MADE IT AS WRITTEN, and it was good. Next time I will add more wine. It will NOT feed as many people as it says. I made it scaled for 6 servings, and it barely fed my husband, two kids (ages 2 and 5) and me. I didn't think the rosemary was overpowering at all either. I will make this again with the addition of more wine, but will scale it for more people.
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19 users found this review helpful

Peach Muffins

Reviewed: Jul. 9, 2009
As written, the recipe is two stars. It tastes like flour. I sprinkled brown sugar on the top for fun, and it was still bland and not very sweet. It really needs some extra flavoring, and I even used a generous 1 cup of fresh peaches! I will make it again, but I will add probably 1 1/2 tsp of vanilla, 3/4 cup of sour cream, and 1 1/4 cup of sugar. Oh, I forgot, I didn't include the nuts since my son is allergic. I don't think this really affected the flavor of the batter. It needs some tweaking for sure.
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3 users found this review helpful

Tenderloin with Spicy Gorgonzola-Pine Nut-Herb Butter

Reviewed: Mar. 14, 2009
INCREDIBLE!!! I can only imagine how good it would taste if I had enough fresh herbs on hand. I only had 1 TBS of fresh thyme, and had to use 2 tsp dried. I had all the fresh rosemary, but had to use all dried parsley. I was a little heavy on the garlic, but followed the recipe otherwise. SOO GOOD!! I'm sick right now because I put tons of butter on my fillet mignon... :)
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9 users found this review helpful
Photo by Laurie C

Strawberry Balsamic Chicken

Reviewed: Mar. 12, 2009
Was certainly different, but it tasted strongly of cinnamon. I scaled the proportions for 2 chicken breasts and followed the directions exactly. I marinaded it for 3 hours because that's all the time I had. I didn't omit or change anything. Looked really pretty, even though I forgot to slice the chicken at the end. I did drizzle some GLAZED balsamic vinegar on top because we like balsamic, but I'm not sure I'll make this again. Both my husband and I gave it 3 stars.
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10 users found this review helpful

Honey Roasted Red Potatoes

Reviewed: Mar. 8, 2009
3 STARS AS WRITTEN...5 STARS AFTER CHANGING THE PROPORTIONS. I made it as written with 1.15 pounds of potatoes-I weighed it, but with double the sauce. When I stired it halfway through, I tasted a potato and it was pretty bland. I ended up adding about 2 TBS more honey, and 2 TBS more of the dry mustard. THEN it was great. Nice and different, not just roasted potatoes with rosemary. I followed other's suggestions and used a dark non stick pan and then broiled for about 5 minutes at the end. My suggestion is to put your potatoes in a ziplock bag then use that to get the sauce all over them. I also tried marinading them in the sauce for a bit first, but it wasn't great until the extra seasonings were added and it was broiled.
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5 users found this review helpful

Blake's Best Steak

Reviewed: Mar. 8, 2009
Just OK. I wanted a simple steak recipe that would let the steak flavor come through, but even after using more garlic than called for and more rosemary, it still didn't have much flavor. I followed the prep. directions exactly, and my neighbor who's a chef said he cooks steaks like this too. He suggested I throw a sprig of rosemary on the back of the grill so it will 'smoke' the meat. Like another reviewer said it almost tasted like you grilled the steak plain. I might try this again with something other than rib eye.
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6 users found this review helpful

Creamy Slow Cooker Marsala Pork

Reviewed: Mar. 5, 2009
I will absolutely make this again, but it only gets 4 stars because I doubled the spices and changed the cooking method of the mushrooms and onions. I did brown my pork chops, then cooked them for 5 hours on low, but I think they would have been done in 4. I sauteed the mushrooms (used two containers of fresh because I like them), onion, 3 cloves of garlic (once clove would never be enough for me), olive oil and a half cup more of marsala until the onions were translucent. Then I added that to the pot the last hour. My husband and I LOVED it. I served it with roasted red potatoes seasoned with rosemary, olive oil, salt and pepper. Super yummy, but I changed the proportions of the ingredients and cooking method so only 4 stars.
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56 users found this review helpful

Glazed Corned Beef with Lentils

Reviewed: Feb. 12, 2009
This tasted really good, but I had issues. I followed the recipe, even though my roast was only 2.12 pounds (which I'm sure was some of the problem). My roast was pre marinaded in the pickling spices, so I omitted them and just dumped the juices from the meat into the pot. I also couldn't resist adding cabbage to the pot, because I love corned beef and cabbage. I figured I'd add it to the lentils later (which I didn't end up doing, I just ate the yummy cabbage!). My lentils are STILL cooking as I type. I used the brown kind since that's what was at my grocery store, but different kinds of lentils cook up differently, so I don't know what would be best. I also had to add ALL the broth to my ONE CUP of lentils-which makes a TON! I included the carrot and some of the onion to my lentils and then mashed it in. The lentils taste great, but they're taking a real long time to cook. I will make this again, but I'll try and tweak the cooking times so I have a moist roast. This was also my first time making corned beef, so I'm giving some credit to the recipe since I'm inexperienced.
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7 users found this review helpful

Slow Cooker Pork Chops II

Reviewed: Feb. 12, 2009
I try never to review a recipe unless I made it as written, but I just couldn't bear to put 1/4 oil in this so I substituted white wine. Everything else I did was as written but I doubled the sauce so I would have extra to put on the roasted red potatoes I made. It smelled really good while it was cooking, and even my 5 year old said that! It was very tender when finished, but the juice it was cooking in was blah and thin. I then had to start doctoring it up. I tried thickening it, but that didn't help much. I added salt, tried a little more wine, and nothing I did made it great. My husband and I both didn't really care for it, but still ate it. I would have given this 2 stars, but since I changed the recipe I gave it some extra credit. I won't make this again.
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8 users found this review helpful

Slow Cooker BBQ Pork Chops

Reviewed: Jun. 18, 2007
VERY EASY! I used enough BBQ sauce to COVER THE PORK CHOPS. I used boneless, and they turned out great! So tender, this is the way they should be. I cooked it on high for 4 hours per the directions and had no problems. Again, I did add extra BBQ sauce, so maybe that's the difference.
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65 users found this review helpful

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