Laurita Recipe Reviews (Pg. 1) - Allrecipes.com (18120279)

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Cinnamon Swirl Bread

Reviewed: Oct. 5, 2008
I got a lot of compliments on this when I brought it to a brunch. It's like a moist cinnamon-y coffee cake. I used 1 cup of plain yogurt because I didn't have any milk. I made it the night before. Next time I will experiment using whole wheat pastry flour and adding vanilla, as suggested by others. Try it, you'll like it!
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1 user found this review helpful

Playgroup Granola Bars

Reviewed: Jun. 20, 2008
I was disappointed! I was expecting something chewy but got something crumbly yet oily. This is probably not the fault of the recipe, but rather the changes I made, such as reducing the amount of brown sugar and using ww pastry flour. Maybe I baked them too long. I will probably try again.
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1 user found this review helpful

Thai Monkfish Curry

Reviewed: Apr. 27, 2008
So simple, and such an impressive, delicious result. Definitely try this recipe! I was surprised at how much the last 3 ingredients really enhanced the flavors of the dish. My first attempt at Thai cooking was a success! Thanks!
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3 users found this review helpful

Grilled Fish Steaks

Reviewed: Mar. 18, 2008
The garlic, lemon and parsley in the marinade are absolutely delicious with the delicate flavor of halibut. The tsp each of salt and pepper is also right. I marinaded a 1.25 piece of halibut for just under an hour, then baked it at 400 for 25 minutes. The fish was tender and juicy. We will definitely try it on the grill come summer time!
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2 users found this review helpful

Brigadeiro

Reviewed: Feb. 16, 2008
This makes sweet, caramel-y chocolatey good stuff! I confess it did not ever get poured out of the pan. I kept picking off little pieces of it, burning my fingers in the process. I finally just put the pan in the fridge and finished it off straight from there. I do think sweetened condensed milk is plenty sweet though, so I wouldn't want to use Nesquik. I promised myself not to ever make this again.
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2 users found this review helpful

Room 157 Sugar Cookies

Reviewed: Feb. 13, 2008
These were fast and easy. The dough rolled into perfect little balls, not at all sticky. They don't spread, they just turn into little crackly-top cookie-cakes. WW flour always makes cookies a little drier, but if you're careful about not overbaking, they come out nicely. Cakey, not chewy.
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3 users found this review helpful

Sesame-Soy Broccoli Florets

Reviewed: Aug. 21, 2007
Very good way to get yourself or other reluctant broccoli eaters to eat up! I only had a bag of frozen broccoli but it worked just fine. I'll be making this again. Thanks!
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2 users found this review helpful

Chocolate Ganache Icing

Reviewed: Jun. 26, 2007
Fast and easy chocolate heaven. It is an icing, rather than a frosting.
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3 users found this review helpful

Jan's Chocolate Cake

Reviewed: Jun. 26, 2007
This cake turned out delicious, with a tender, dense, moist crumb. With chocolate ganache icing from this site, it was fantastic with vanilla ice cream. Baked as directed in a 13 x 9 pan, it took extra time for the middle to be done, approx. 15-20 extra minutes. There was a big crack on top, which the ganache covered up, no problem. I thought it might be dry around the edges but it wasn't. Everyone loved it! So much better tasting than a mix...
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3 users found this review helpful

Outrageous Chocolate Chip Cookies

Reviewed: Jun. 17, 2007
These cookies are great in every way - flavor, texture, easy, and fast because it's not a huge batch. Whole wheat pastry flour works fine. I've made them many times and they have always turned out perfectly following the recipe as is. They do need to sit on the cookie sheet for a bit when they come out of the oven. Ten minutes will get you chewy middles, crispy edges. Thanks for a wonderful recipe.
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1 user found this review helpful

No Bake Chocolate Oat Bars

Reviewed: Jun. 13, 2007
I am a little surprised by all the raves for this recipe, it just goes to show, the Spanish saying is true: Contra gustos no hay disputa. (There's no arguing over tastes.) I cut down on the butter to 3/4 c and used an 8x8 pan. I cooked the oats on the stovetop as long as I could, but they still tasted kind of raw, which, some people like! I prefer baked. But definitely try this recipe, the kids in my class gobbled them up. The delicious middle will melt and be messy unless you keep the bars cool.
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2 users found this review helpful

Banana Smoothie I

Reviewed: May 24, 2007
This reminds me of a recipe for eggnog I used to make when I was a kid (back in the 60's!), from a Junior Betty Crocker cookbook. We weren't afraid of raw eggs back then. I love this smoothie that tastes like eggnog with a banana in it! I'll definitely be making it for breakfast, thanks for the memory and the reminder.
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4 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Mar. 13, 2007
Thanks for the great idea of slicing the bananas! That's what makes this recipe different from the rest. I used half brown sugar, whole wheat pastry flour, and plain yogurt for the sour cream. Really banana-y and moist. This might be the banana bread recipe I've been looking for. Slice the bananas thinly and you won't find hunks - just intense, moist banana flavor.
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125 users found this review helpful

Asian Salmon

Reviewed: Mar. 13, 2007
This marinade makes a delicious sauce for rice. I made the amount in the recipe, but for 1 lb salmon. There was no sauce left, that's for sure. Instead of plain white rice, I made Kashi 7 whole grain pilaf with dill, and it was really good! Next time I'll put a little more dill. I didn't have sesame oil or rice vinegar so I substituted with olive oil and cider vinegar. I'm sure the original ingredients are more flavorful. I found that 30 minutes at 350 degrees did not quite do it. The salmon was not hot enough in the middle, so I gave it another 10 and it was perfect!! I guess it depends on your oven and your salmon. It was a great dinner, thank you!
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1 user found this review helpful

Camotes al Horno (Baked Yams)

Reviewed: Feb. 25, 2007
We have these often and they are always delicious. They are a great accompaniment. Much better and healthier than the marshmallow version!
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5 users found this review helpful

Spinach Salad with Baked Goat Cheese

Reviewed: Feb. 25, 2007
I'm giving this salad a 5 because I love this way of "baking" chevre. It's a delicious and elegant, not to mention simple, addition to a spinach salad. I think the salad is good as it is, but it would be even better with the addition of almonds, maybe sliced pears or strawberries.
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3 users found this review helpful

Microwave Caramel Popcorn

Reviewed: Feb. 25, 2007
I just ate a whole batch myself! I did halve the recipe, but still, it's just way too good. I used one bag of microwave popcorn which made 4 cups of popped corn, so I halved the caramel ingredients. I was concerned about messing and burning, as other readers had mentioned, but none of that happened. I pretty much followed the directions. On putting the bag back in microwave I set the timer for 1 minute instead of 1 minute 10 seconds, twice, as called for. Everything perfect. Thank you for a great recipe, I'm sure I'll make this many times.
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32 users found this review helpful

Cinnamon Sugar Biscotti

Reviewed: Feb. 20, 2007
I was disappointed these didn't turn out as well as I'd hoped. I used whole wheat pastry flour and two eggs, otherwise, everything as directed, but maybe that was enough to throw off the results. The dough seemed dry and the flavor was bland, in spite of all that good cinnamon.
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1 user found this review helpful

Biscotti

Reviewed: Feb. 19, 2007
They really are good and easy to make. You have to watch carefully, though, they almost burned after only 18 minutes.
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2 users found this review helpful

Oatmeal Raisin Cookies VII

Reviewed: Feb. 18, 2007
These are my oatmeal cookies from now on. Perfect texture, nice and chewy, works perfectly with raisins, chocolate chips, or combination. I increased the proportion of brown sugar to white and used whole wheat pastry flour. The second time I made these I ran out of normal oatmeal so I had to use some steel-cut oats. This changed the texture in a way that I liked, but that probably not everyone would appreciate. I am very happy to have found this recipe, thank you very much!
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