Laura Stephen Recipe Reviews (Pg. 1) - Allrecipes.com (18157270)

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Laura Stephen

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Honey Apricot Pork Chops

Reviewed: Jan. 19, 2015
I followed the advice of other reviewers and added some extra honey. It tasted nice, but I'm not sure it was to our preferences. I think it's unlikely that I'll make this again.
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Slow Cooker Pulled Pork

Reviewed: Jan. 4, 2015
I recommend making this with ~ 3lb pork shoulder instead of the recommended tenderloin. I used a 2lb one, and the meat to sauce ratio was not quite right. I didn't read the directions and added the BBQ sauce and root beer at the beginning, as well as a bit (about 2-3Tbsp) of white vinegar, to cut some sweetness. It turned out well. No need to drain this recipe, which was good. I served it on buns with crunchy fried onions, which made a nice contrast in texture.
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Amish Breakfast Casserole

Reviewed: Nov. 12, 2014
I made some modifications recommended by other reviewers. I skipped the Swiss cheese, but used a little extra of the cottage and cheddar cheeses and substituted sausage for bacon, for $ reasons, based on this week's grocery prices. The eggs played a minor role in this recipe. It was pretty tasty, and I would definitely make again (with bacon next time!), and keep fiddling around with the recipe. I agree that if this was the main course for people with healthy appetites, this might serve 6, and I might like a side of fresh fruit or sliced tomatoes. If served at a buffet or potluck, I'd cut it to make at least 12 servings, probably more.
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Photo by Laura Stephen

Cashew Chicken with Water Chestnuts

Reviewed: Nov. 11, 2014
I decided to make this recipe after eating an amazing cashew chicken dish at a Halifax restaurant. This recipe was good, but not as close to what I had in mind as I'd hoped. Like the restaurant I went to, I quartered two whole oranges rather than using water chestnuts; other then this change, I prepared the recipe as directed. The mixture of foods was good, but I found the sauce more bland than I'd hoped for. I will try something similar again, but will research more into possible sauce ingredients first, and will plan to make more sauce.
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Iced Pumpkin Cookies

Reviewed: Sep. 24, 2014
I think that the cookie without the icing would be quite bland. I added 1/2 t cinnamon to the icing, which was a good addition.
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Traditional White Bread

Reviewed: Sep. 9, 2014
Easy recipe. Turned out with the texture I was hoping for. Because my bread tins seem to be a bit under 9x5, I made 5 rolls as well with the dough, and baked those in muffin tins. I used butter in place of lard. Both rolls and bread loaves took about 20 minutes for me. Will make again.
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Best Brownies

Reviewed: Sep. 5, 2014
My colleague made this recipe and brought it into the office. It was as if choclate fudge and brownies had a lovechild. Totally amazing and killed my chocolate craving, dead.
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Good Old Fashioned Pancakes

Reviewed: Oct. 21, 2013
I found this recipe to be too dense - I like my pancakes light and fluffy. The standard "8 serving" size provided for this recipe made three large pancakes.
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Photo by Laura Stephen

Perfect Roast Chicken

Reviewed: Sep. 29, 2013
First crack at roasting a whole chicken, and I wanted crispy crackling skin. I followed this recipe which was FANTASTIC. I used butter instead of margarine, and my only complaint is that it needed far less butter than it called for, so I will half the quantity next time. It also cooked faster than expected, so make sure to take periodic temperature readings as you baste it.
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Easy Banana Bread

Reviewed: Apr. 4, 2013
Delicious! I reduced it to a single loaf, used three medium over-ripe bananas and swapped 1/2c of white sugar for brown, based on others' advice. I'll definitely make again.
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Photo by Laura Stephen

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Mar. 11, 2013
Agree with other reviewer's comment (which I read too late). This should be made with pork LOIN, NOT TENDERLOIN! While the taste was nice, the tenderloin cut was wasted, and cooked to falling apart, rather than sliceable texture. I think it would be excellent and hold shape far better with a loin. May try again.
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Crusty French Rolls

Reviewed: Mar. 3, 2013
I think I may need to try to make these again... The outside was crusty, and inside soft, but it was very dense. I'm not sure whether this is a result of the recipe or of the yeast I used. Also, I found the flavour lacking.
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Hasselback Potatoes

Reviewed: Jan. 24, 2013
Made this recipe with parmesan instead of romano cheese (that's what was on hand). Tasted nice, but wasn't quite my style. I will probably use this mode of preparation with different seasonings - maybe garlic and herbs - in the future.
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Beef Sirloin Tip Roast with Mushrooms

Reviewed: Jan. 24, 2013
First time making a roast and first time using my new ceramic coated cast iron casserole was made easy with this recipe. I wasn't sure whether I should keep the lid on, but decided it would be best, and it worked out well. Searing took about 5 minutes per side before adding the other ingredients and putting in the oven. I used 3 cans of sliced mushrooms instead of 4 cans of pieces since my roast was a bit less than 3lbs. I cooked mine a bit faster/more than planned (to 155 degrees). One mistake: make sure to mix the corn starch with cool broth - it will clump if you put straight into the hot liquid. As suggested by Gymrat, I served this with Hassleback potatoes. I don't usually eat beef OR mushrooms and I enjoyed this. My hubby said, and I quote, "Now THIS is a meal!" He even went for seconds!
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Caramel Frosting IV

Reviewed: Aug. 26, 2012
Tasty and easy. I reduced the recipe to four servings, to use as the filling layer in a 9" cake.
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Fluffy Pancakes

Reviewed: May 21, 2012
This is my new go-to recipe for pancakes!
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French Toast Casserole

Reviewed: Oct. 30, 2011
Tasty, but I'll make some modifications next time. I think when using fresh bread cubes, less fluid is required. I also plan to use some brown sugar and more cinnamon.
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Photo by Laura Stephen

Spooky Calzone Snake

Reviewed: Oct. 30, 2011
I loved this idea! I didn't remember to come back on here and get the actual recipe you used though. I happened to have another All Recipes one on a cue card: Jay's Signature Pizza Crust, so used that as my crust and filled it with mozzarella, pepperoni and pizza sauce. I decorated my snake with watered down food colouring. While cooking, it exploded in a couple part, but we just it guts, and enjoyed it! Tasty, and a great addition to my Halloween party!
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Displaying results 1-20 (of 35) reviews
 
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