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

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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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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'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

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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38 users found this review helpful

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'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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1 user 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" 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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168 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

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

Awesome Slow Cooker Pot Roast

Reviewed: Feb. 23, 2003
Wow, this was 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

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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35 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

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

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

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

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

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

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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49 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

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

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

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