LAURA B. Recipe Reviews (Pg. 1) - Allrecipes.com (1814037)

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LAURA B.

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Gypsy Chicken Stew

Reviewed: Feb. 2, 2008
This was outstanding! All the flavors blended perfectly. I was afraid the sherry would be overpowering, but it wasn't at all. I used poblano peppers (couldn't find regular chile or "aneheim" peppers, believe it or not)..they turned out great...they are nice and fleshy and complimented it well. Also I used a large can of peeled whole tomatoes cut in half, fresh vine-ripes were $3.99 per lb. I opted for the $1.99 can, and it was just fine. I topped with shredded jack cheese and a little cilantro over white rice to soak up the broth. We also enjoyed a nice cold ale with it, yum!
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14 users found this review helpful

Tuna Mushroom Casserole

Reviewed: Nov. 6, 2007
This is the first time I've baked a tuna casserole...all these years I've only made a sauce and served without baking (that's the way my husband's mother made it, think "comfort food"). Imagine my surprise when he suggested I bake it! It was very good...I did follow other reviewers advice. I cut the bread crumb mixture in half, added peas and I used sliced fresh mushrooms (sauteed in a little butter and salt). I used whole grain penne pasta since that's what I had on hand. It was very tasty and the texture was good, but next time I will add a little more soup and milk to make it wetter as per my husband's suggestion. Also, the thyme was a little overpowering, I will cut back on it. A half teaspoon should be sufficient. Overall, we enjoyed it very much (even the picky kids)!
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3 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: Jul. 17, 2007
This was very, very easy and so delicious! After hand shredding the pork, I stirred in a generous amount of Wegman's Memphis style BBQ sauce...its sweet, and has a strong smoky taste. I lightly buttered kaiser rolls with sesame seeds and lightly toasted them, then loaded on the pork. On the side we had home-made potato and egg salad and corn on the cobb. Yummmm!
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5 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Jan. 13, 2007
OMG, this was terrific! I haven't had tortilla soup in years, and I was happy to stumble upon this recipe. I tore up a rotisserie chicken, then threw everything in the crock pot on low for 7 hours. I tasted it and I thought it was a little weak, so I added 3 envelopes of no sodium chicken boullion and a little sea salt. Next time I'll use all chicken broth and no water. I garnished each bowl with the toasted tortillas, a generous dollup of light sour cream, cubed avocado and plenty of chopped fresh cilantro. It was out of this world, and I will be making it often! Thanks for the terrific recipe, Elena!
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3 users found this review helpful

Chutney Baked Brie

Reviewed: Dec. 26, 2006
I made this for our Christmas Eve appetizer spread. It looked beautiful when it came out of the oven. We tasted it and it was terrific, I couldn't wait to sit down and enjoy. By the time we did, it had gotten cold, so I microwaved it for about 24 seconds. DON'T DO THAT!!! The brie curdled and the oil from the cheese seperated into a messy puddle. At that point the texture was shot and it was greasy. It needs to be served and eaten right away, apparently. I'm sad to say, I had to throw it out! But it was a terrific recipe, very tasty and easy to make. It just so happened that I ruined it! Eating it cold would have been a far better option! :(
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77 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Apr. 22, 2006
I made this for my family for Easter dinner. I used a 4 1/2 lb. boneless leg. I was concerned that there wasn't enough marinade to do the job. But I always attempt to follow the recipe as written the first time I make it. I marinated it for about 20 hours. I cooked it to medium, and it was juicy and tender. But a little bland. I agree with one of the reviewers who thought that the marinade seemed a little odd for lamb. I feel it is better suited for pork or chicken. Also, it needed more marinade...the body of the marinade was 1/4 cup of honey and two tablespoons of dijon mustard. It needed to be wetter, perhaps with vinegar, wine or even Italian dressing. We did enjoy it, with lots of apple-mint jelly, but after all the rave reviews, I was still a little disappointed.
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5 users found this review helpful

Lamb Masala with Jeweled Rice

Reviewed: Nov. 10, 2005
WOW this was awesome! So gourmet, and it made a beautiful presentation on the plates (with a sprig of cilantro for garnish). I agree with the other reviewers...DO NOT use stew meat. I used boneless butterflied leg of lamb that I cubed myself. So tender, and it cooked up perfectly! I can't wait to make it again. I may try adding a little garlic and ginger next time. It would also be good with toasted slivered almonds (just because I like to experiment)...but it really is perfect the way it is!
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6 users found this review helpful

Pumpkin Fluff Dip

Reviewed: Oct. 29, 2005
This was very good, but I used less whipped topping than the recipe called for. It just seemed like it was becoming pumpkin flavored whipped topping. I used about 12 ounces, next time I will use even less. But overall, very delicious! My kids love it, it's a nice seasonal treat. Thank you!
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2 users found this review helpful

Alysia's Basic Meat Lasagna

Reviewed: Oct. 17, 2005
After finding out after many years that my husband doesn't care for my lasagna, I realized it was time to try something new. And boy, am I glad I did! It turned out great! It was so moist...the ricotta blend was superb, it was almost like a custard. My husband went for seconds, which he never did with my "old" lasagna! Next time, however, I may try it without sausage flavored sauce, maybe a marinara sauce...it's flavorful enough with the garlic and herbs. I found the sausage flavor a little overwhelming with all the garlic and oregano, but that's just my personal preference. Very delicious with wonderful texture! Thank you!
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3 users found this review helpful

Kettle Corn

Reviewed: Oct. 16, 2005
This is excellent...the first two times I made it it was pretty good, but not quite right and I wasn't sure why. Yesterday, I finally figured it out. I did the three kernel method to tell when the oil is hot enough, then stirred in the sugar. I let it go a little longer before I put the rest of the kernels in because I got distracted. The sugar and oil mixture turned a little brown, more like amber. I was sure I had burned it. But in the end, it was perfect. The sugar had carmelized, but not burned. It gave it a richer, toastier taste. I also add just a little salt to give it a more authentic taste. Terrific!
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5 users found this review helpful

Fresh Salsa II

Reviewed: Sep. 15, 2005
As the recipe is written, I give it 3 stars. With a few changes, I give it 5 stars (so I'll officially award it 4 stars)! First, I used three ripe Jersey tomatoes, by far the best out there. I used just one large green bell pepper, one medium sized sweet onion and one fresh jalepeno pepper. I added more lemon juice to taste, and lots of fresh cilantro. I also added kosher salt to taste. The original recipe had too much green pepper and subsequently not enough tomato. It needed salt desperately, as it was very bland. Also, it tastes much better the next day, it needs to marinate. My family is enjoying it, and I plan to keep making it as long as there are Jersey tomatoes out there!
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89 users found this review helpful

Moroccan Chicken and Whole Grain Couscous

Reviewed: Jun. 28, 2005
Not worth four stars, but better than three. It was good, but considering the wonderful spices, I found it to be somewhat bland (my daughter said it was "watery"). I think that 48 oz is way too much chicken broth, if I make it again, I will cut back the broth by at least one third, maybe even half. I also pulled the chicken out of the pot after simmering for about 15 minutes, because it was more than done, and I did not want to over-cook it (35 minutes total cook time is way too long for diced boneless chicken). I added the chicken back in after the vegetables were done. Next time, I may also consider using chicken thighs whole (with the skin and bone) to provide a richer flavor. It just lacked "oomph", but with a little work, this could be an excellent dish.
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27 users found this review helpful

Eggplant Mixed Grill

Reviewed: Jun. 16, 2005
What a terrific and versatile recipe! I've been making an effort to eat better, so I searched for a new way to make veggies. They were awesome! I used eggplant, zucchini, green bell pepper, vidalia onion and sliced roma tomatoes. I didn't have fresh herbs, so I used one tsp. each of dried oregano, basil and parsley. I only had two small cloves of garlic, so I used them with some garlic powder. I also added a little white sugar. I used a grill basket and it worked out perfectly. I served the veggies with marinated grilled salmon and they complemented eachother perfectly! The only problem was that the eggplant looked very unappetizing...it turned a brown-black color, but it tasted fine. It must be something I did. I will definately make this again and again. Thank you!
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37 users found this review helpful

Bella's Rosemary Red Potatoes

Reviewed: Feb. 12, 2005
These were very good...I followed the recipe with just a couple of changes. I mixed everything together in a large bowl, stirred everything together, then put in the baking dish. I also added extra fresh rosemary. When they were done, they were pale and very soft. I took the foil off and browned them under the broiler to crisp them up a little. They turned out very well, and they were so simple to make. I served them with the Baked Salmon Filets Dijon (from this site...delish!) and steamed spinach.
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Classic Fajitas

Reviewed: Feb. 5, 2005
Actually, I would give it 3.5 stars. Better than three, but not quite four. First of all, I used shirt steak, By far the most tender cut, and the most suitable for fajitas. I've also used chicken. I don't care much for sauteed meat in fajitas. To me, a truly authentic (or should I say "classic") fajita is fire-grilled. I also don't think that the use of red wine vinegar lends itself well to fajitas. Last time I tried it with lime juice and it was better. The vinegar was too tangy and tasted just like, well, vinegar. But we have enjoyed these with the changes. The recipe as given is just okay but not great.
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Oven Roasted Red Potatoes

Reviewed: Jul. 31, 2004
These were okay, they tasted just like potatoes covered with onion soup mix. The potatoes cooked up very nicely and browned well, though. I will try again, but I will experiment w/ different seasoning mixtures.
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2 users found this review helpful

Chocolate Pecan Pie I

Reviewed: Jul. 19, 2004
I've never had much success with baking...but this recipe looked so easy...and it was! It turned out very well. A tad too sweet for my taste (I still enjoyed it), and my husband went nuts over it. He kept picking at it until I finally put it away! Next time, I may cut back on the chocolate chips and add a little unsweetened cocoa powder. Between the sugar and corn syrup it's sweet enough. And my advice to anyone trying this for the first time...make your own crust! I used a store-bought refigerated pastry crust and was very disappointed. It was hard and dry. This pie needs a nice, delicate flaky crust. But overall, it was still very good and I will make it again...with a home-made crust!
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16 users found this review helpful

Sugar Coated Pecans

Reviewed: May 27, 2004
These are great! I made them specifically as a sundae topping (vanilla ice cream w/ hot caramel sauce...yum!) And they are fantastic just by themselves! Can't wait to chop them up and put them on top of a grilled chicken caesar salad! I tried other reviewers suggestions and used two egg whites, added vanilla and extra cinnamin. Next time, I think I will use only one egg white...two egg whites made the sugar mixture runnier than I think it should have been...a lot of the mixture ran off onto the baking pan, therefore I don't think the pecans were quite as well-coated and sweet as they should have been, but still very delicious!
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5 users found this review helpful

Carnation® Caramel Sauce

Reviewed: May 26, 2004
The taste is okay, very buttery and the vanilla is not very subtle. But the most disappointing thing for me is that it turned out very gritty. My daughter observed that it tastes like cookie dough! And it does! I'm not sure if it's the recipe, or my technique. I did follow the recipe exactly, maybe I did not let the water/sugar mixture get dark enough...it smelled like it was about to burn, so I pulled it off the heat. The store bought sauce would have been cheaper and much neater...not to mention convenient! So off to the store I go, won't try this again!
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Rice Pudding (Kheer)

Reviewed: May 15, 2004
Wow, this is so good and so authentic! Exactly like what is served at Indian restaurants...even better! I like the addition of the almonds. I used basmati rice and lightly toasted the almonds. I had my doubts about the rose water, because it smells so "perfumey"...but it really accents the pudding beautifully. I also cut back on the sugar a little...I used 1 1/4 cups. The recipe as it is scaled makes a lot of pudding...it doesn't cook down much since there is no boiling involved. Next time I will scale down by half, since I am the only one in my family who likes pudding (I just don't get it)! Shazia, I make your Pasanday often and now this will be a regular treat, too! Thank you!
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9 users found this review helpful

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