Laura Jean Recipe Reviews (Pg. 2) - Allrecipes.com (18601003)

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Laura Jean

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Lemon Chiffon Pie

Reviewed: Jan. 13, 2008
I know nothing about Chiffon Pies but it's what my mother requested so I went for it. I was surprised how light it was. It was very good.
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Hot Crab Dip

Reviewed: Jan. 13, 2008
This didn't turn out so well. I thought it was too soupy and not enough of the crab taste I was hoping for. It certainly wasn't inedible, just not so great that it's worth spending all that money on crab IMO.
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2 users found this review helpful

Baked Ziti III

Reviewed: Jan. 13, 2008
This was really good. I forgot about the sour cream and it was still very nice. I will try adding it next time, or just some ricotta as recommended by other reviewers. Great for leftovers, too.
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Poke Cake I

Reviewed: Jan. 13, 2008
This turned out really well. I poked holes with a wooden spoon instead of the fork tines and so when the cake is cut, there are spots with the jello and some without. I thought it looked better this way. Very good cake.
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23 users found this review helpful

Potato Leek Soup III

Reviewed: Jan. 13, 2008
Very nice soup. I used whole milk instead of the cream and mashed some of the soften potatoes. I used white pepper, touch of cumin and some rosemary just because I like those flavors. It's a very good soup. Oh, and I put some garlic in with the leeks and didn't really need all that butter. A couple tbsps was just fine.
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Honey Mustard Dipping Sauce

Reviewed: Jan. 13, 2008
I skipped the green onion & lemon juice and it was just great. I added a touch more cornstarch, too, to make it a bit thicker. If I was using it as a salad dressing, I wouldn't have upped the cornstarch. Very nice.
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Mouse's Macaroni and Cheese

Reviewed: Jan. 13, 2008
This was perfect mac & cheese. I was concerned there was too much sauce, too, but after baking the sauce really does thicken. PLUS, the leftovers are not dry at all. Nice job, mouse!
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Black Pepper Beef and Cabbage Stir Fry

Reviewed: Dec. 14, 2007
This was pretty bland. I might used some crushed red pepper next time.
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Lime Chicken Soft Tacos

Reviewed: Dec. 14, 2007
Couldn't taste the lime at all.
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Grandma's Green Bean Casserole

Reviewed: Dec. 14, 2007
I'm not a fan of traditional green bean casseroles but this was pretty good. I used fresh and lightly steamed green beans and brought it for Thanksgiving. Everyone enjoyed this dish. Thanks!
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Goat Cheese and Spinach Turkey Burgers

Reviewed: Dec. 3, 2007
Really very good. The spinach didn't add much in the way of flavor but it did take away from the gray-ish look that a turkey burger has. The goat cheese was just perfect. Much better than I would have thought and now it will be so much easier to eat ground turkey. Thanks!
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Yummy Honey Chicken Kabobs

Reviewed: Sep. 9, 2007
Just OK for me. Nothing great.
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Almond Orange Chicken

Reviewed: Aug. 20, 2007
It's a good idea with great ingredients, but I think it needs more marmalade. I practically doubled the amount & I think I should have tripled it. Red pepper flakes were a nice touch, as well as the toasted almonds
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5 users found this review helpful

Cheesecake Brownies

Reviewed: Aug. 20, 2007
I would have given 3 stars, but I think it may have been my fault. Getting the timing right was a little tricky. Needed longer than package directions, but when I baked longer to cook the middle, the cheesecake turned brown.
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Honey Ginger Carrots

Reviewed: Jul. 28, 2007
Ehh... Couldn't taste the ginger & I grated fresh ginger into the pan along with the ground ginger. Honey & Lemon are just too overpowering for a subtle flavor like ginger. Wished it worked because it sounded yummy.
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Shrimp and Andouille Sausage with Mustard Sauce

Reviewed: Jul. 28, 2007
First let me say my husband loved this & it was very simple so we thought we could make it together. But since I'm the reviewer, I have to say, I didn't think it was that great. Couple confessions first, used whole milk instead of cream, smoked sausage instead of andouille and peppers instead of mushrooms. Having said that, the sauce was a little bitter so I mellowed it with some more milk & some sour cream. I also thickened the sauce (since I used milk v. cream) with a little H20 & cornstarch. There was just something odd about dinner, though. I think it was the angel hair. I'm thinking this would be better over rice. The sauce is almost gravy like in flavor so it was a little odd with pasta... at least a very tender pasta since it's practically impossible to get angel hair al dente. Wish I could give it 3.5 stars.
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Walnut Pie Crust

Reviewed: Jul. 22, 2007
Very Nice! Used this at the bottom of a spring form pan for a no-bake apple cheesecake. Wasn't sure if the butter should be cold or melted, so I just used some softened room temperature butter & it was perfect.
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Creamed Spinach

Reviewed: Jul. 21, 2007
This was really good and I'm glad I used fresh grated nutmeg. I sauteed a HUGE bag of fresh spinach that I roughly chopped in some olive oil instead of using frozen. It really takes about as much time as zapping the frozen stuff in the microwave. Anyway, great basic recipe. I'll use some shallots or gruyere cheese instead... just to mix things up a bit. I could have made a meal out of this deal.
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jul. 14, 2007
AMAZING! Every pork tenderloin I've ever eaten was sliced thin and still dry. Pork is usually pretty bland unless you drown in it something. Wow! I could eat this everynight! I followed the recipe pretty closely... I upped the garlic a bit and omitted the soy since I thought the salt from the onion soup mix was enough. I'm glad I did because eventhough I did add a little more salt, the soy would have cut the aroma of the wine. Use the richest red wine you have, it was just delicious. Took about 2 cups of the juice stovetop and made a thicker gravy with some added cornstarch & black better. Then served with garlic mashed potatos. Was planning to slice it but the meat just falls apart. This was just PERFECT! Can't wait to make it again!
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Saltimbocca alla Pollo

Reviewed: Jul. 14, 2007
This was just lovely with a few minor changes I made the second time around. Flattened the chicken, seasoned and added prosciutto (this is classic, don't sub w/ ham) and then folded over once and pan seared in oil. Once brown but still raw inside, remove chicken & add the fresh sage to the pan, sort of frying it. Sage really comes out when you release those natural oil... no bitterness. Finish the sauce and THEN add the chicken back to simmer. Made some stuffing with this to go with the sage flavor. REALLY REALLY GREAT DINNER... I used to hate sage.
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9 users found this review helpful

Displaying results 21-40 (of 81) reviews
 
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