LaurenBaking Recipe Reviews (Pg. 1) - Allrecipes.com (16864511)

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Rosemary Roasted Turkey

Reviewed: Jan. 12, 2012
Fabulous! This was my very first turkey, and I am shocked how great it was. (Don't tell my mom, but it was better than her's, and she's been cooking up Thanksgiving Turkey for years!). I did follow the advice of other reviews and brined my turkey for about 13 hours (24 is supposed to be better, but we didn't have the time) in the juice of two lemons and oranges, plus 1 cup of kosher salt and 1 cup brown sugar for every gallon of water it took to cover the bird, along w/ some fresh rosemary and pepper. I also followed another reviewer's suggestion to soak the spices in the olive oil over night before greasing the turkey. I did use 2 bottles of white wine (some sav blanc 2 buck chuck from Trader Joes) instead of water. I also had to use dry basil instead of fresh because the (four) grocery stores I went to were out of fresh basil, and my brown thumb can't grow it at home. Other than the brining prep work, wine instead of water, and dry instead of fresh basil, I stayed true to the recipe. I have heard that if you cook the turkey breast side down first and then flip it later you get a moister turkey, but I just cooked my breast side up the whole way and tented some tin foil over the turkey when it was sufficiently brown (between 1-2 hours of baking). We also stuffed the turkey w/ stuffing from Harris Teeter's (NC grocery store) La Brea bakery. We ended up having a delicious 16 lb turkey for Christmas that our friends are still raving about! Thanks for sharing!
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Baked Ziti

Reviewed: Dec. 10, 2011
Easy and delicious. I actually forgot to put the parm in with the noodle mix and it still turned out great. I did have to add a bit more sauce. I actually used this to make food from my cousin after she had a baby. Instead of baking in a 9x13, I baked in 3 of those 2 lb disposable loaf pans so she could freeze and bake smaller servings instead of defrosting/making a whole one at once. We had one of the "loafs" - Delicious! Will make again
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Chocolate Caramel Brownies

Reviewed: Dec. 23, 2010
My Godmother gave me this recipe years ago and I have yet to meet someone who doesn't LOVE it. My fiance is a brownie fiend and he always requests these instead of cake for his birthday. The only thing we do different is we don't add pecans. There are very few times when I feel it is necessary to add nuts to a recipe, and this is not one of them, but if you're one of those people who loves pecans/walnuts/etc in their brownies you'll probably love this recipe just as it is. Thanks for sharing!
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Tomato-Mint Quinoa Salad

Reviewed: Oct. 9, 2012
We really enjoyed this salad. Made it once as written, once with some changes (I much prefer it with the changes, husband liked it either way). I prefer grape tomatoes in this salad. I do think it's important to use red onion rather than yellow (recipe just says "onion"), as the sweet yellow I used on the first go round was way too much. I used half a giant red onion on the second go and was much happier. We also ran out of parsley so we didn't have any the second time, and I didn't think it was a big deal, though would probably be best with the parsley. I will caution that this is a LOT of chopping, which isn't so bad if you're not short on time, or if you've got extra hands. I've mixed a bit of shredded chicken in as well as an after thought and loved it. Lovely recipe, thanks for sharing!
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Roasted Brussels Sprouts

Reviewed: Oct. 1, 2012
Best way to get your green veg EVER. My husband and I already liked brussel sprouts, but I was feeling kinda blah about steaming them every time. This recipe is the way to go - we never have left overs brussel sprouts this way because we keep snacking at them the rest of the night. They are nutty and delicious this way. We usually go for one dish wonders for dinner, but whenever we don't this is our go to side dish.
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Mediterranean Chicken

Reviewed: Oct. 1, 2012
I loved this recipe, and I'm not normally a fan of kalamata olives (despite being a fan of mediterranean food). I made this for my husband and I and serviced over rice. I tried to stick as true to the recipe as I could for an accurate review - the only things I did differently were using canned diced low sodium tomatoes instead of fresh chopped (what we had at the house), using dried spices (again, it's what we had at the house), and I cubed the chicken before I sauted it. I did make sure to to cut the olives up really finely. Even the next day reheating it at work, everyone at both my office and my husband's remarked at how amazing it smelled. I will definitely make again.
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Sesame Beef Bites

Reviewed: Apr. 24, 2012
Ummm - delicious! The whole time I was at the store buying the various oils and sauces required for this recipe, my husband was grumbling that we needed so many. All grumbles were put aside when this came out of the oven. The only change I made was to steam some broccoli and toss it with the beef at the final stage before serving. Well, that and I think we used cut up chuck steaks as they were on sale at the time. We ate this as dinner over basmati rice, and then went back to nibble at it so often that there were no left overs to wrap up for the next day. We will definitely be making this again. As a word of caution, if you don't regularly make a lot of food with more asian geared spices and oils (and, like us, have run out of a few that we had), the start up costs for this recipe can be a bit steep for the student/recent grad cooking crowd, though there is definitely enough left over in the bottles to make this again and again and again.
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Vegetable Pizza I

Reviewed: Apr. 24, 2012
This is a go to for me at office parties when everyone else signs up to bring in the desserts. It usually goes pretty fast, and it's easier to eat vegetables this way then trying to spoon some ranch on your paper plate and grabing some carrot sticks. It's also probably less healthy, but who are you trying to kid, no one eats eathing at those things! That being said, I use reduced fat crescent rolls, fat free mayo, and fat free cream cheese when I make these to soften the blow on the calorie front. I haven't had any complaints from the coworkers for switching to the low fat option. I also use red bell pepper instead of tomato. I always make these on cookie sheets, though I think the ones I use are bigger than the 9x13 suggested here. Basic, easy, yummy receipe for your next office party or baby shower.
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Sweet and Sour Chicken III

Reviewed: Feb. 2, 2011
I tend to be a lazy stir-frier and just throw in whatever I have around the house, but I was looking for something a little different and this did not look hard. LOVE THIS RECIPE. It tasted great. I've made it both with pineapple chunks and mashed up pineapple. We also tend to put soy sauce out when setting the table just because fiance loves extra soy sauce, but I think this recipe is pretty awesome just as is. The friends we've made it for really love it too.
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Spaghetti Italian

Reviewed: Aug. 23, 2012
I stumbled on this receipe when I was looking for an alternative to SauceInAJar. I needed some tomato based pasta sauce to go over the chicken parm bundles, so I didn't add the spicy italian sausage, though I threw in some roasted red pepper flakes and a splash of EVOO to compensate. I also forgot to add the bay leaves - I think that they would have been the cherry on top to this recipe. My husband kept saying "this sauce is really good!" throughout the meal and I don't think I'll ever be "allowed" to buy premade sauce again. As another reviewer commented, it smells and tastes like "real" sauce. Thanks for sharing!
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Pan-Fried Mustard Mayonnaise Tilapia

Reviewed: Oct. 1, 2012
This is probably my favorite way to eat Tilapia - though, I have to say, I did change something. Ugh, I know, reviewing when you change something is a cardinal sin. Anyway, in an effort to be healthy, I used all the same ingredients (but I switched to fat free mayo, though there's probably nothing healthy about that either) and I broiled it rather than frying. Delicious. Looking at another reviewer who washed her fish and dried it with a paper towel to get the coating to stick, I may try doing that and then frying, as I was finding that the coating didn't stick very well on my attempt.
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Stuffed Jack-O-Lantern Bell Peppers

Reviewed: Aug. 20, 2012
It's always great when you find a recipe that is delicious, adorable, and filling. As is this recipe is great, though I can see using rotel instead of a small tomato being delicious also. This recipe was fairly easy to prepare and the presentation was perfect. Also, these little guys are FILLING. I was concerned that I'd need to make a side salad or something else, but I think just by themselves they are a great meal. Of course, if you have a family full of teenage boys you may need more, but otherwise my husband and I were set for 3 meals with these peppers.
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