LAURA B. Recipe Reviews (Pg. 2) - Allrecipes.com (1814037)

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LAURA B.

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Creamy Rice Pudding

Reviewed: May 3, 2004
Wow, this is awesome! I've never made rice pudding before, desserts are not my strength. It was very easy and delicious! I used basmati rice...it's so delicate and tender, and not as starchy and clumpy as regular white rice. I also used regular dark raisins and sprinkled with a little nutmeg! Yummm!
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Cuban Midnight Sandwich

Reviewed: May 2, 2004
I had a similar sandwich at a Cuban restaurant in Florida and have always wanted to try to make it at home. Well, I tried it out tonight...first of all, I found one cup of mayo plus the Italian dressing and the mustard to be way to abundant. The sandwiches were so wet and slippery, they fell apart in the skillet. I shoved everything back in and tried again. The first sandwich was a slimy gooey mess. By the time got to the third one, I cut way back on the wet stuff and it turned out much better. That one went to my husband. He added a little more mayo and mustard when he sat down to eat and it turned out just fine. They were very tasty, and when I make them again, I will experiment and try to come up with a way to make them a little neater (perhaps I will invest in a sandwich press)!
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Coquilles St. Jacques

Reviewed: Feb. 27, 2004
Okay, I've got this down now, I've made it a several times since my first review. Here are my changes...1/2 cup mayo, 1/2 cup light sour cream. I use Emmentaler swiss cheese melts very well and is cheaper than Gruyere. If I can't find button mushrooms I use regular sliced mushrooms. I add a little flour and water (before adding the scallops) to the sauce so it's not too runny. And very important...the bread crumbs. I use plain Panko (Japanese style) bread crumbs...so much better than the fine bread crumbs and I squeeze a little lemon juice into the melted butter and Panko crumbs. Let the casserole stand for a few minutes after removing from the oven to allow the sauce to thicken. Better than any restaurant!
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52 users found this review helpful

Hot Clam Dip I

Reviewed: Feb. 21, 2004
I made this today for a baby shower...it was the first time I made it. It went over real well, everyone liked it. I served it with Ritz Chips (they are sooo good)! This reminded me very much of Clams Casino or stuffed clams minus the clam shell. It also looked exactly like turkey stuffing! The only thing I plan to change is to reduce the butter...it was swimming in it. The butter made it moist, but a little clam juice in place of the butter may work. It took me a lot longer than 5 minutes to prep...(I can't even make scrambled eggs that fast!)...I hand minced my veggies, it took me about 25 minutes. Overall very good and I will be making this appetizer again!
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11 users found this review helpful

Jalapeno Poppers I

Reviewed: Feb. 4, 2004
If I could, I'd give this recipe 3.5 stars...it's not quite as good as 4 stars. They were good, but we didn't care for the crushed corn flakes...I couldn't crush them as fine as I would have liked. Next time I try them, I will use regular fine bread crumbs. I'd also like to make the filling a little more interesting...maybe I will add some pepper jack to the sharp cheddar for a little more flavor. I like the fact they are baked...no need to deal with the mess of deep frying! We did enjoy them, I just couldn't get past the corn flakes.
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2 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 4, 2004
After trying many local bars and restaurants to find the ultimate wings, my husband suggested that I try making them myself. So I made a double batch for my family for a Super Bowl snack. They were fantastic! Better than any we've had from restaurants. The coating was just right and the sauce was the perfect consistency. I served them with chunky blue cheese dressing and celery sticks. Unfortunately, I was unable to find Frank's hot sauce...I used Crystal hot sauce, which was fine for my tastes, but my husband thought they could have been spicier...but he still enjoyed them). Next time, I will kick it up a bit and hopefully make him sweat! I can't wait to make them again!
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4 users found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Sep. 14, 2003
This is the recipe I've been looking for!! I used to work for a specialty restaurant in the 80's that served a soup called "African Peanut Chicken"...it was by far the most popular soup. The restaurant closed for business years ago and took the recipe with them! I used the base of the recipe (the broth, tomatoes, onion, celery, chicken and garlic). To make it "African" I used canned okra, corn, rice, cayenne pepper, and coriander. It turned out great! I've dreamed of that soup for years and now I can have it anytime I want! It even has the enthusiastic approval of my family, even my picky peanut-butter hating 13 year old daughter!
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172 users found this review helpful

Freak'n Good Ribs

Reviewed: Sep. 8, 2003
This is a freak'n terrific recipe! I used 4 lbs of basic pork spareribs that were on sale for $1.79 a lb, trimmed them up and they were fabulous! I knew 2 lbs of baby back ribs would never feed my family of four...and at $6.99 a lb, I was reluctant to try a new recipe on such expensive cut. This marinade would work an any cut of pork! I will try it next on country style ribs as those are my favorite since they are so meaty. I used Sweet Baby Ray's sauce as others suggested. One suggestion, though...don't use the whole bottle, it can overwhelm the delicate taste of the delicious marinade. The sauce should complement, but not dominate. We enjoyed them very much! Thanks, Mike!
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49 users found this review helpful

London Broil I

Reviewed: Jun. 2, 2003
I thought this was great...the marinade was so flavorful and did a great job tenderizing a real tough peice of meat (I used a 2.5 lb. shoulder steak that was on sale, I normally use top round). I marinated it for a full 24 hours. The bad news is, my husband prefers the usual store bought commercially prepared teriyaki-style marinade! Next time (and there WILL be a next time!)...I will use a better cut of meat (the shoulder steak was a little fatty), maybe that will bring him around!
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Baked Salmon Fillets Dijon

Reviewed: May 8, 2003
I usually marinate my salmon in zesty italian dressing and lemon juice w/ a little sugar, salt and pepper. It turns out very nice, but I wanted something different. This was very good. I found the dijon mustard I used a bit strong. Next time, I'll try a sweet dijon as some other reviewers suggested. Also, I may do my usual marinade next time and add the other ingredients for a richer flavor. I broiled it at the end of cooking to crisp up the topping a little and it turned out nicely. My husband loved it, and I will defimately make this again!
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4 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: May 6, 2003
These were very good and easy to make, but both my daughter and husband prefer the basic Aunt Jemima mix. So, I guess I'll keep it simple and stick with the mix!
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2 users found this review helpful

Last Minute Chicken Dinner

Reviewed: Mar. 31, 2003
This was okay, I thought it would be better considering the rave reviews. After I arranged the frozen veggies on top as the recipe suggested, I had to simmer longer than five minutes in order for them to become tender. As a result, it scorched. Rather than arranging them on top, I think it would be better to stir them in and keep stirring occaisionally through the end of the cooking process. It would probably be a good idea to thaw the veggies first. I skimmed the good stuff off the top and salvaged most of the meal. Overall, I found it a little bland, but salt and more spices will fix that. Also, next time I will omit the potatoes and use noodles.
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25 users found this review helpful

Deviled Eggs I

Reviewed: Mar. 30, 2003
Delicious and so simple to make...nothing fancy, but wonderful! I didn't have mustard powder, so I substituted the same measure of dijon mustard. I made them for a recent neighborhood block party and everyone loved them. I served on a bed of leaf lettuce and garnished w/ sliced black olives and a light sprinkling of paprika. They were gone in no time!
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8 users found this review helpful

Clark Gable Pancakes

Reviewed: Mar. 30, 2003
I was out of mix, so I found this recipe...I had everything on hand, so I went for it. My 12 year old daughter and I made them together. They were beautiful..so light and fluffy. My daughter took the first bite, said "Ewwww" and spit them out! She said they tasted like rubber bands. I then tasted them and they were HORRIBLE. Two tbs. of baking powder is why! It made them so bitter. Inedible. My two year old son gobbled his up. Go figure.
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5 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Feb. 23, 2003
Wow, this was unbelievable....so ridiculously easy to make and very little mess to clean up! I was skeptical...I thought it would taste too much like the onion soup mix, but it didn't at all! It was a wonderful, rich brown gravy! I cook a 3 lb. roast for 10 hours on low, and when I took the roast out, It began to fall apart. Very tender and moist and delicious! I added carrots and celery in the last 3 hours and served with mashed potatoes. Terrific!
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4 users found this review helpful

Tandoori Grilled Chicken

Reviewed: Feb. 19, 2003
Very delicious and easy to prepare...I served with naan bread and some steamed basmati rice. The garam masala is a little sweet, making the chicken a little too "cinnaminy" and it needed some salt, too. That may cut down on the sweetness a bit. I used 2 pounds skinless, bone-in drumsticks and thighs like the Indian restaurants. I will be making this again!
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21 users found this review helpful

Brian's Favorite Sauce

Reviewed: Jan. 19, 2003
Very good sauce, and very easy to make. I simmered it for about 90 minutes to bring out the flavors and thicken it up a bit. I liked the fact it wasn't pasty. The only negative: I found it too fatty, the sausage grease was a little overwhelming. Next time, I will boil the sausage first, then break it up into the onion and garlic, that way the grease will be tossed out with the water and won't go into the sauce. The seasonings were just right, and it truly is a very good recipe!
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Sharon's Scrumptious Souvlaki

Reviewed: Jan. 18, 2003
This dish was fantastic! The marinade was womderful...it took an inexpensive cut of lamb and made it so tender! The skewer went into the meat like a hot knife through butter! And it melted in my mouth! Absolutely delicious! I served it on grilled pita, as suggested. I added shredded lettuce, sliced sweet onion and tomatoes. The yogurt sauce was delicious, too! These souvlakis were better than those served at our favorite Greek restaurant! We had greek salad on the side to help make my big, fat Greek dinner a huge success! Thank you, Sharon!
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Absolutely Fabulous Greek/House Dressing

Reviewed: Jan. 15, 2003
Very good dressing, much better than the bottled greek dressings. The only thing I intend to change is to cut back on the black pepper...perhaps 1/2 tsp. of white pepper instead (I scaled down to 10 servings). Also, it was better the next day because the dried herbs had softened. Vey easy to make and I plan on keeping this on hand. Thanks!
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African Chicken Stew

Reviewed: Jan. 12, 2003
I made this recipe tonight and followed it exactly. After tasting the final product I made a few adjustments. I added chicken broth to thin it out. Then, I added dark brown sugar to sweeten it up a bit (not sure how much I used, probably about 2 or 3 tbsp). That really improved the flavor...not too sweet, but it really enhanced it. It also darkened the sauce up a bit which made it more appetizing. I topped it with chopped peanuts and cilantro. Overall a very good dish, but it needs a little more tweaking...next time, I may add some stewed tomatoes as well as other vegetables.
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