Laura Recipe Reviews (Pg. 1) - Allrecipes.com (16714875)

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Oatmeal-Chocolate Chip Cookies

Reviewed: Nov. 19, 2013
Wow, these are great. I made them twice in one week. I omitted the nuts both times and used milk chocolate instead of semisweet. The first batch I made I used quick cooking oats. The second time I used regular oats (I ran out of quick cooking). The texture of the cookies with the regular oats was better. They didn't come out as flat as the first time. They had all those lovely bumps that make cookies look delicious. Also, do yourself a favor. Take two of these cookies, soften up some vanilla ice cream and squish it between two of them. Put the ice cream sandwich back into the freezer to harden. Oh my goodness...insane deliciousness.
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Perfect Pie Crust

Reviewed: Nov. 26, 2010
Yummy, yummy, yummy! Everyone was impressed with my apple blueberry pie and its delicious crust!
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Sweet Coated Pecans

Reviewed: Nov. 23, 2010
Obscenely delicious. After reading the other reviews I used 1 tablespoon water/1 tablespoon vanilla, and I used half white sugar and half brown sugar. I'm going to make several more batches of these so I can wrap them up to have on hand for Christmas gifts. So easy and so good--perfect combination!
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6 users found this review helpful

French Bread Rolls to Die For

Reviewed: Oct. 6, 2013
Made these with a bread maker and made 8 larger rolls instead of 16 smaller ones. With 8, you could make small sandwiches with leftovers. They were yummy! :)
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Triple Berry Crisp

Reviewed: Jul. 9, 2011
Wow! This was wonderful! I basically halved the recipe except I added extra berries, and less butter and brown sugar. I probably used roughly 4 cups of fresh blackberries and strawberries combined. I only used 1/2 cup of butter, but I melted it in the microwave before adding it to the dry ingredients, and honestly, I probably could've gotten away with even less butter than that--the topping was plenty moist. I only used 1/2 cup of brown sugar and I tossed in about 1/3 cup of chopped walnuts for added crunchiness in the topping. Instead of baking this in one big pan, I used four 6oz ramekins for individual desserts. I made this for just for me and my husband but I'm socking this recipe away for the next time we have guests...it's that easy, and that good! Plus, it's super pretty (and AMAZING with vanilla ice cream!!!) :) No, seriously, it's good--try it. :)
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4 users found this review helpful

Whole Wheat, Oatmeal, and Banana Pancakes

Reviewed: Jun. 12, 2011
I made this recipe with applesauce and cinnamon instead of the banana. I replaced 1/4 cup of the white flour with flax meal and omitted the oil altogether. The pancakes came out great--both my husband and my toddler were impressed. I'll definitely make this recipe again!
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Bread Machine Bagels

Reviewed: Jan. 18, 2011
I generally used this recipe although I changed it a bit because the recipe I tried prior was producing flatter bagels. I didn't have that problem with this recipe (I'm thinking it was the 3 tablespoons of sugar in the water?) Anyway, I made muesli bagels by adding in a cup of muesli, a half cup of sunflower seeds, and a handful of raisins and dried cranberries (I cut out about a half cup of flour). I also used 1 and a quarter cup of water. The bagels were amazing. This is a good base recipe if you're experimenting with bagel-making.
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4 users found this review helpful

Grilled Chicken with Herbs

Reviewed: Jun. 26, 2011
Very tasty! I would suggest pounding down the chicken breasts to make them thinner, though. I eyeballed the herbs (used some fresh, some dry), white wine vinegar instead of balsamic, and it turned out great on the grill!
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Oven Baked Garlic and Parmesan Fries

Reviewed: Mar. 25, 2011
Very good! :)
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The Best Rolled Sugar Cookies

Reviewed: Dec. 11, 2010
My hand mixer broke the day I had a two hour window to make a triple batch of this recipe (for my 25 first grade students to decorate at our holiday party). So I threw the butter, sugar, eggs, and vanilla all at once into the food processor and blended it all until it was creamy--then I mixed in the dry ingredients by hand. I did this times 3 (my food processor doesn't have the capacity to handle a doubled recipe), and had the dough in the fridge and the kitchen cleaned up within an hour. I just finished baking the cookies, and they came out fine--the dough was easy to work with (and thank you fellow bakers for the tips on using parchment paper and peeling the extra dough off around the shapes!!!) and the cookies came out as well as any sugar cookies I've ever made. I didn't worry about the sweetness because my kids are going to decorate them with store-bought frosting and candies anyway. For quick and easy preparation, and great cookies at the end of it all--I give this one five stars.
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2 users found this review helpful

Southern Butter Rolls

Reviewed: Oct. 18, 2013
I halved the recipe and subbed in butter for the shortening. I made three long rolls for meatball subs. The rolls were very good and deliciously soft. They didn't fall apart with the meatballs, sauce, and cheese on them, although we ate our sandwiches right away. Yum!
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PHILADELPHIA Vanilla Mousse Cheesecake

Reviewed: Apr. 21, 2014
YUM! This is a delicious cheesecake. Someone commented about the density...it isn't particularly dense, but it's a wonderful consistency. It's smooth and creamy and still holds its shape well when cut. I added extra Nilla Wafers to the crust (just basically threw in an extra handful) and used real cream instead of Cool Whip. Otherwise, everything was the same. It came out perfectly beautiful. I cooked it for 50 minutes, then turned off the oven and let it sit with the oven door open 6 inches or so for 10 minutes. The top didn't crack at all. This is an easy, delicious dessert!
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My Chili

Reviewed: Jan. 23, 2011
I halved the recipe, used ground turkey instead of beef, omitted the tomato sauce (because I didn't have it), used diced tomatoes instead of stewed, and threw in two cans of kidney beans instead of half a can (for a half-recipe). It was great, and not soupy at all. I'd probably use the tomato sauce next time to add a little more body, but it worked out just fine the way I did it this time.
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8 users found this review helpful

Best Spanish Rice

Reviewed: Nov. 4, 2012
I had to add about an extra 3/4 cup of liquid to the recipe (I brought the rice/chicken broth/salsa mixture to a boil before I simmered it, which may have had something to do with it). I also added some onion powder and garlic salt to the rice. It was yummy!
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Oatmeal Peanut Butter Cookies III

Reviewed: Mar. 13, 2011
I replaced 1/4 cup of the white flour with whole wheat flour and used 2% milk and a little extra butter instead of the heavy whipping cream. I also let my toddler put 3 peanut butter M&Ms in each cookie before baking. They came out delicious! Mine were not as thin as in the photo (or as small)...I made them the size of your standard cookie and they are definitely rich. I stuck them in the freezer for the nights when my husband is craving something sweet while he's watching his sports games on TV. :)
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Chicken Pot Pie IX

Reviewed: May 11, 2011
Wow, this was awesome. I cooked the veggies in broth, added the extra spices suggested by other reviewers (garlic powder and onion powder), made extra sauce, and omitted the celery seed. I made individual pot pies in 6 oz ramekins using a homemade pie crust and leftover meat from a whole chicken I seasoned and roasted. I cooked the 4 small pies at 375 for 40 minutes, which was perfect. These were as good as Marie Calender's pot pies, if not better. I'll definitely make these again!
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Lemon Cheesecake Squares

Reviewed: Jan. 1, 2012
This dessert has a good flavor. I didn't rate it a 5 because I wasn't crazy about the way it looked when I cut it (which I did very carefully, with a warm knife that I was constantly rinsing.) Although the squares were set when I took them out of the oven, they weren't as firm as I would have liked after being chilled overnight. I was hoping they would have more of a true cheesecake firmness. If you look at the photos, you'll see that they don't look particularly wonderful when cut so I'm guessing that it wasn't just me. Since I was serving them for a party, that bothered me a little bit. Like I said, though, they were tasty. I made a lemon whipped cream topping to put on them and that helped the presentation some.
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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 11, 2011
I don't love gingerbread cookies generally (unless they're coated in icing), but I was looking for a good recipe to make some gingerbread boys with my toddler. I did not add any additional flour after refrigerating the dough and these cookies turned out very dark and spicy. They definitely don't look like your standard gingerbread cookies (my husband thought they were chocolate cookies when he first saw them.) They definitely stay soft after cooking, and they have a nice texture. If you like the gingerbread flavor and are looking for something spicier, than you'll probably really like this recipe. I liked them, when they were frosted, but I really prefer less of the spiciness (and I like the caramel color of regular gingerbread cookies), so I doubt I'll make these again.
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Caramel Frosting I

Reviewed: Feb. 26, 2011
I made this recipe exactly as written. I used this to frost cupcakes and it really good although it certainly isn't a light, fluffy frosting. It's more of an icing. It seemed a little grainy at first when it was done, but adding in a little milk and stirring it a little more helped that. It is sweeter than many traditional cake-type frostings, but the flavor is very good and it's very easy to make. This recipe was the perfect amount to frost 6 cupcakes, which was exactly what I needed.
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Shoyu Chicken

Reviewed: Jan. 10, 2011
I made this recipe as written except I omitted the cayenne pepper (because I didn't have any on hand), and I baked the chicken instead of grilling it. My husband and father-in-law both said they really liked it, and I liked it too. I wasn't blown away by it, but it was good, and really easy--and that's good enough for me. :-)
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3 users found this review helpful

Displaying results 1-20 (of 25) reviews
 
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