Laurie Mc Recipe Reviews (Pg. 1) - Allrecipes.com (15995881)

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Laurie Mc

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Grilled Tri-Tip with Oregon Herb Rub

Reviewed: May 12, 2015
This came out very well. Wet with Worcestershire and dry rubbed and let it sit overnight beforehand. I made it in the oven and baked it for 1.5 hours at 350 until it reached about 138 degrees, then took it out and let it rest for 15 minutes. My family loved it.
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Balsamic Roasted Pork Loin

Reviewed: Feb. 17, 2015
If you think this is vinegary, you are using the wrong balsamic vinegar. You can't get the $5 bottle and think it will work. Added garlic to this and it was perfect.
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Scrumptious Salmon Cakes

Reviewed: Feb. 17, 2015
My stepdaughter, who loves crab cakes, but does not like fish, loved this recipe. It's a winner and very easy to make. I browned them for 6 minutes each side and they came out perfect. I used regular yellow mustard in place of dijon mustard and it was fine. This will be made again and again.
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Beef Stroganoff III

Reviewed: Feb. 17, 2015
Very good. This did not stay around very long. My family loved it. Highly recommend. I made it in the pressure cooker and it came out perfect.
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Homemade Shake and Bake Mixture

Reviewed: Feb. 17, 2015
I liked this, but I can't get my breadcrumbs crispy. I tried it on pork chops, and maybe that's my problem. Must try again on chicken.
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Spinach Rice

Reviewed: Nov. 4, 2014
This recipe is a keeper. Like most, I took advice and changed it. But with spices, mine came out to taste just like Uncle Ben's Original Wild Rice-- which my family loves! So I feel very grateful to the person who posted this, and I got the spices from another place on line. This is what I used: • 1 1/2 cup uncooked long grain wild rice • ½ cup of regular white rice • 2/3 cup water • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted (or any kind of creamed soup) • 1/4 cup milk • 2 tablespoons butter • 1/2 cup chopped yellow onion or green onions • 1 (12 ounce) package frozen chopped spinach • 1 teaspoon dry chopped onion flakes • 1/2 teaspoon dry parsley flakes • 1/4 teaspoon garlic powder • 1/4 teaspoon onion powder • 1 teaspoon ground turmeric • 1/2 teaspoon ground cumin • 1/4 teaspoon ground ginger • 1/2 teaspoon black pepper • 1/2 teaspoon salt • 2 cups chicken stock Cooked it according to wild rice package directions. Man that was great rice!
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Impossibly Easy Cheeseburger Pie

Reviewed: Sep. 22, 2014
My family loved this. They said it was better the first night than the second, but still, this was a hit. But I did add green peppers into the meat with the sautéed onions. I added hamburger grilling seasoning, A1 sauce and a dash of garlic powder into the meat for some flavor. When building the pie, I layered Bisquick liquid, seasoned meat, peppers, onions, cheese, ketchup, mustard, pickle relish, sliced tomatoes, then the rest of the Bisquick, and three slices of cheese on the very top for color (and disguise of the sliced tomato underneath.) It was almost like a quiche with no eggs. I'll be making this again, no doubt. This got me in the mood to make a Shepard's pie!
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Easy Chicken Tetrazzini

Reviewed: Sep. 9, 2014
Ultimate comfort food! I rated it a four because I changed it to make it a five, and it was still easy! I made it with flat, fat thick noodles instead of spaghetti. (I think the Amish made them.) Added garlic powder, onion powder, paprika, italian seasoning, and lemon pepper which was recommended. Then instead of water, bullion cubes and butter, I added 2.5 cups of chicken stock (this is where the flavor is!) that was previously made from scratch and frozen. Also, I only put in about three chicken breasts worth of meat. I substituted in some stir fry veggies with broccoli, carrots, peppers, etc. I also added sliced mushrooms and added ground up cracker crumbs on the top of the cheese. Since this casserole was so juicy, I did not bother to cover it up in the oven. I just kept my eye on the cheese to make sure it did not get too brown. My family went back for seconds. Yummy!
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Ruth's Grandma's Pie Crust

Reviewed: Jul. 23, 2014
It was hard to roll out and work with. I just could not get it thin enough without it falling apart. It makes enough for three crusts. I tried it again, thinking I did not measure right, maybe. It was really hard to work with, stuck to everything even with lots of flour. It just does not have the consistency to get from the counter rolled out to the pie plate without falling into 5-10 pieces. But I love the taste! (My husband says it tastes like cake!)
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Creamy Chicken and Rice Soup

Reviewed: Jul. 12, 2014
No sherry. Too sweet. Needs spices like thyme.
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Slow Cooker Beef Stroganoff I

Reviewed: Apr. 21, 2014
I also doctored up this recipe based on reviews by adding wine, beef broth, etc., cooked it in the crock pot and ate it over noodles. My family enjoyed it and the leftovers were scarfed up. Banner day and great recipe!
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Slow Cooker Pinto Beans

Reviewed: Mar. 25, 2014
This was really good, and very healthy (I did not put the lard in (did not think it was necessary!) I swapped out ham for a smoked turkey leg instead. I halved the amount of spices and added in 1/2 tsp of creole seasoning. I meant to add a chopped jalapeno pepper, but it got lost somewhere between the store and my kitchen! The onion, bell pepper and celery make this soup great! I used turkey broth frozen since Thanksgiving and it turned out fantastic! And like most meals, better on the second night of leftovers.
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Delicious Ham and Potato Soup

Reviewed: Jan. 10, 2014
My husband and I love this recipe. It has now become one of our favorites. I have made it several different ways with different ingredients, so you can get really creative! Navy beans, potatoes, carrots, corn, ham, onions, celery, mushrooms, are mostly our favorite way to have it. I will try chicken next. I use half and half instead of milk, and I use instant potato flakes to help thicken at the end. Delicious! Thank you!
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Baked Ziti I

Reviewed: Dec. 10, 2013
Really delicious and will make again. Loved it. Thank you.
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Haluski - Cabbage and Noodles

Reviewed: Dec. 10, 2013
I used this recipe as a base from directions I was given by a Polish man how to make this. I did not have to bake it at all, so I skipped the last steps but I did use the ingredients listed here and added some pulled pork and some bacon. I fried the onions and the meat in the butter, then broke up the meat, added the cabbage and some water and covered to cook about 10 minutes-- meanwhile boiled the noodles, drained, and added to the pot, stirred well before serving. My family loved it, had seconds and is scarfing the rest for lunch. How can you go wrong with cabbage? Yum.
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Swedish Meatballs (Svenska Kottbullar)

Reviewed: Dec. 10, 2013
These were very good. Well worth the time and effort put into them. I did not have allspice on hand so I added a little cinnamon instead to the nutmeg and they were very good. I did not have beef broth-- used chicken instead and still delicious. I like it when recipes like this can be flexible. My family loved it! Thanks for your authentic recipe! I asked a real Swede for her recipe and I knew it was not real when it had cream of mushroom soup in it. This is the REAL DEAL!
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Anniversary Chicken I

Reviewed: Nov. 25, 2013
Way too salty. But my stepson loved it. I said, "too bad we can only have this 'anniversary' chicken once a year" and he said "Why?" and I said, "Because there is too much salt in it to eat it more than once a year." So I gave the recipe to him so he can make it in college.
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Skillet Apple Brownie

Reviewed: Nov. 7, 2013
Very good! I omitted the nuts and regretted it, but my stepson does not like nuts. So next time I'm making it with raisins and nuts! I like the chewy edges, so maybe I'll make it with just one egg, not two. This is a very sweet experiment. I cut the nutmeg in half and used no cloves since my family does not like gingerbread. The cinnamon was just the right amount. This is great for breakfast coffee cake if you cut the sugar down a little. Will definitely make again and again in many different variations. Thanks!
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Herb Roasted Pork

Reviewed: Nov. 7, 2013
Very good but yeah, I tripled the seasonings. Slow roasted the pork, poured out the drippings and then poured over the glaze-- it reduced itself into a sticky goodness at the bottom of the pan I used for sauce. Not enough for the leftovers so I had to make more. Instead of water in the glaze I used cranberry juice, half the amount of sugar, and half balsalmic/half apple vinegar. Really yummy! I also cut up garlic and placed clove slivers into slits in the meat while it roasted. So delicious. I will be making this again. My family went nuts over it. Thanks for making me look like a gormet chef. :-)
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Pat's Baked Beans

Reviewed: Oct. 24, 2013
I had some leftover pulled pork, so decided to create this around that. Came out very well. My family liked it!
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