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

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LAURA B.

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Spaghetti with White Clam Sauce

Reviewed: Aug. 15, 2000
This recipe went over big at my house. My husband has instructed me never to buy canned clam sauce again. He made me make twice this week! I substituted one can of whole baby clams for one of the cans of minced clams...delicious!
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20 users found this review helpful

Maryland Crab Cakes I

Reviewed: Aug. 20, 2000
These crabcakes were terrific...and so easy!
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1 user found this review helpful

Banana Banana Bread

Reviewed: Apr. 2, 2001
This banana bread is wonderful...I add just a little extra brown sugar for a little extra sweetness. Also, I was short on bananas the second time I made it so I added two 6 oz. jars of pureed Beech-Nut baby bananas and a couple tablespoons of applesauce and it turned out even better. Now I keep a couple jars on hand because I never seem to have enough bananas...I also topped the loaf with chopped walnuts. Delicious!
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0 users found this review helpful

Dinah's Baked Scallops

Reviewed: Jul. 22, 2001
I tried this recipe for my family last night..it was good, but I'd like to change a couple things next time. First, the crumbs need something more than pepper and garlic powder...perhaps a little salt, or perhaps one small clove of garlic sauteed in the butter instead of the garlic powder. I may try bread crumbs next time. Instead of coating the entire scallop with the crumbs, I'll try just coating the tops only, because we found them a little too soggy. They need to be broiled the last couple minutes in order to brown well.
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0 users found this review helpful

Luscious Spinach Artichoke Dip

Reviewed: Aug. 7, 2001
I've been enjoying this recipe for a few months now and decided to take it a step further...I took a Boboli pizza shell and topped it with shredded mozzarella, then I spread 1/2 the baked dip over the cheese. Then I placed sliced roma tomatoes on top and baked according to the directions on the Boboli package. I sprinkled the pizza with a little romano cheese and served. It was out of this world! A truly gourmet pizza using this wonderful dip.
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7 users found this review helpful

Spaghetti With Red Clam Sauce

Reviewed: Jul. 23, 2002
My family and I have been enjoying Angela's white clam sauce for a long time, so I decided it was time to try the red. I found it too salty, first of all. The canned tomatoes are salty enough. It was also to thick and pasty for clam sauce. I think it is hearty enough for meatballs or sausage. I find it interesting that the recipe got such high marks when the reviewers didn't even follow the recipe. Next time, I will add olive oil, and omit the tomato sauce. I will also add the clam juice during cooking, but reserve the clams until ready to serve...this way the acid in the tomato sauce won't have time to make the clams tough. I think with a little tweaking, this will be a better dish.
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14 users found this review helpful

Crab Stuffed Flounder

Reviewed: Sep. 7, 2002
I made this recipe last night...I had purchased the crabmeat on a whim and happened to have flounder in the freezer. I did not have any green bell pepper or mustard powder. I used one tsp dijon mustard in it's place. It turned out very well, but a little bland. Definately needed more salt and I wish I had added some Old Bay, which I did have in my spice cabinet, but forgot about. My family enjoyed it, but agreed it needed just a little more pizazz. The mayo and egg yolk mixture on top was very good...reminded me of hollindaise sauce. It looked very nice on the plate, like something you'd get at a quality seafood restarant. I will definately make this again!
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77 users found this review helpful

Pakistani Pot Roast Beef Fillets (Pasanday)

Reviewed: Jan. 10, 2003
My husband and I dine at Indian/Pakistani restaurants frequently. I enjoy the cuisine, but my husband is a fanatic. I finally made this recipe after adding it to my recipe box almost a year ago. It was so easy to prepare...I've avoided making this food at home because most recipes I've seen are very complicated. I got all the spices needed and a large package af naan at an Indian grocery for only $8.00, much cheaper than a regular supermarket, IF you can even find all of them there. The only change I made was that I added flour and water right before serving to improve the consistency because the sauce was very thin. I also simmered it over medium to medium-low heat rather than low, because it just didn't seem to be cooking. I served it over a bed of steamed basmati rice. It turned out wonderful...very authentic and unbelievably easy. My husband couldn't stop raving, and he wants me to make it often. Superb!
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37 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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13 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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2 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

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

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

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

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

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

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

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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1 user found this review helpful

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