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

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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" 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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174 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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91 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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81 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

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 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

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

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 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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41 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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36 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

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

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

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

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

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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15 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

Sharon's Scrumptious Souvlaki

Reviewed: Jan. 18, 2003
This dish was fantastic! The marinade was 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

Hot Clam Dip I

Reviewed: Feb. 21, 2004
I made this today for a baby 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 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

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 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

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

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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7 users found this review helpful

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