Laura Jean Recipe Reviews (Pg. 1) - Allrecipes.com (18601003)

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Laura Jean

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Cathy's Banana Bread

Reviewed: Sep. 17, 2005
This was an excellent recipe, I've made it twice. As a rule, I bake with butter instead of margarine... not sure if that makes a difference. The second time I made this I added dried blueberries and it came out perfect. This is a great recipe as is, but adding dried cranberries, blueberries, apricots, etc. works great, too. Love this recipe!
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1 user found this review helpful

Sweet and Sour Smoked Sausage

Reviewed: Sep. 26, 2005
I made this tonight & it turned out really well. What an easy recipe. I did add extra sweet/sour sauce like the other reviewers recommended, which was great because I served it over white rice. Next time I'll get a better (more authentic) s&s sauce. But the peppers/onions in the sauce with the sausage was really really good. My husband is already looking forward to leftovers for lunch tomorrow. Thanks for a great recipe!
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11 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Sep. 26, 2005
I made this yesterday & it was pretty good. Very moist, not overly sweet, but lots of chocolate. I used 1/2 cup of strong black room temperature coffee instead of the liquor. It's deceptively plain looking, so I'm not sure I'd recommend it for a potluck. Otherwise, a very good chocolate cake.
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0 users found this review helpful

Sausage Balls III

Reviewed: Oct. 31, 2005
These are not very good. They were bland even though I added some cayenne pepper.
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7 users found this review helpful

Great Pumpkin Dessert

Reviewed: Oct. 31, 2005
I made this yesterday for a family get together & it was fantastic. I followed the advice of the other viewers and melted an entire cup of butter, not sure if that made any difference or not. I was a little concerned when I was making it that the filling was so thin... but it baked up beautifully. The bottom of this cake is like pumpkin pie filling with a cobbler like top to it. It was really good. I served it with whipped cream (ok, cool whip, I don't whip my own cream...) and it was perfect. It was a bit rich the way pumpkin pie is, so ice cream would have been too much for me. What an excellent recipe. Definitely a keeper. Thanks Nancy!
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3 users found this review helpful

Pistachio Salad

Reviewed: Oct. 31, 2005
I am laughing while I read all these reviews. You all figured it out. You need to use the pudding mix; not prepared, skip the bananas & drain the pineapple. My mother has made this for every Thanksgiving dinner I can remember. My aunt made the mistake of offering to make it about 6 years ago but when my mother gave her the recipe, she didn't tell her to skip the juice & just use the mix, don't make the pudding. To this day, my mother denies sabbotaging my aunt those years ago when she showed up with a green soupy mess. Thanks for the laugh.
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93 users found this review helpful

Creamy Jalapeno

Reviewed: Dec. 5, 2005
This was Okay. I used 2 peppers and extra cilantro, but it still tasted like ranch dip with a little kick. I will say that it tasted better the next day, but that's a lot of time to devote to a dip. It was good, nothing great. Sorry.
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0 users found this review helpful

Broccoli Chicken Divan

Reviewed: Dec. 16, 2005
Update: You can use Healthy Request Soups & 2% milk cheeses as a great alternative. This recipe is low fat/cal/carb as it is... but these changes are even better. I noticed no change in taste. Oh, and I made this today without baking it & have it in my frig for dinner later in the week. It's a great make-ahead dinner that bakes off beautifully. This is such a basic recipe, there are so many ways to enhance it depending on your tastes. I add 2 tbsp of curry (and I don't even LIKE curry) and use mayo instead of the milk. It's a great dish served over rice, my mother has made it for years and it's always been a family favorite. You can use frozen broccoli in a pinch, or freshly steamed is even better. As for the soup... I use whatever flavor I have in my cupboard.
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54 users found this review helpful

Apricot Maple Glazed Pork Chops

Reviewed: Jan. 1, 2006
The combination of maple and apricot with the pork is absolutely fabulous. I am not a fan of "the other white meat" but my husband is so I'm always trying to find recipes so I can enjoy it. I plan on trying this sauce with chicken, too, I'm sure it will be great. In all honesty, I skipped the chicken broth & sherry... The combination of the shallots, maple syrup (make sure you get goo maple, not the kind your kids put on their pancakes) and apricot nectar/preserves is wonderful! Thanks for the great recipe!
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1 user found this review helpful

Baked Brie in Puff Pastry

Reviewed: Jan. 1, 2006
This is such a great basic recipe for baked brie. There are some other recipes on this site, but this is the most basic. I've added preserves, dried fruits, and different toasted nuts... all work great. I love brie but the rind always bugged... so I remove it. I know there are some cheese connaisseurs out there who think different. P.S. If your pastry comes out soggy or greasy, you need to up your oven temp to 400 because it means your pastry is melting and not "puffing".
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348 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Jan. 8, 2006
These are fantastic. I am new to FRESH brussel sprouts, having always eaten the frozen ones. Wow, these are great. I've made this recipe twice & the bigger ones taste the best, the smaller ones can get a little bitter. You will no longer find frozen sprouts in my freezer.
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Jimmy Carter Dessert

Reviewed: Jan. 24, 2006
OMG! This is fabulous. I used an entire cup of chunky peanut butter to make sure you could taste it with the chocolate. I wouldn't advise using any less. This was put out for a potluck & gone in under an hour. Fans of chocolate/peanut butter will love this.
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11 users found this review helpful

Rice and Ham Salad

Reviewed: Jan. 24, 2006
Eww, did not like this at all. The curry and french dressing was not a good combination for me or my friends.
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3 users found this review helpful

Ranch Chicken

Reviewed: Jan. 24, 2006
If you're someone who eats with your eyes first, this is not the dish for you. The taste is fine, little on the bland side for me. Considering the time involved, I guess I was expecting a little more. Not great & not very appetizing to look at.
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1 user found this review helpful

Schweine Ohren (Pig's Ears)

Reviewed: Jan. 24, 2006
Somebody pinch me! These are so #@$%&! good and easy to make.
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2 users found this review helpful

Sarah's Chicken Lasagna

Reviewed: Jul. 1, 2006
This is pretty good. I guess it's kind of hard to go wrong with velveeta and condensed soups. HOWEVER, why anyone on God's green earth would put cottage cheese in lasagna is beyond me. There's a reason for Ricotta cheese. It's not lumpy and it doesn't have a sour after taste. Come on people... Cottage Cheese? I just don't get it. Sorry for the rant, this is a great recipe... worth trying when you're stuck with left over chicken.
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11 users found this review helpful

Cheese Lovers' Lasagna

Reviewed: Jul. 1, 2006
There should be a law against using cottage cheese in lasagna. I made this last fall and it was really good... with ricotta.
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9 users found this review helpful

Veggie Lo Mein

Reviewed: Jul. 1, 2006
This is a nice basic lo mein recipe. I added two tablespoons of chinese chile sauce for some heat & it was perfect. Ignored the bamboo shoots because they scare me... aren't they a means of torture? Why would I cook with them? Perfectly lovely lo mein recipe. Thanks.
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2 users found this review helpful

Spicy Orange Teriyaki Marinade

Reviewed: Jul. 1, 2006
This is an unbelievably good marinade. If for no other reason than it turned me onto chinese chile sauce with garlic. Sometimes I will do a quick marinade with just the chile sauce & soy. But try this one if you have the ingredients... and don't skimp on the cilantro. I've used this marinade on pork and chicken. Both were great.
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1 user found this review helpful

Grilled Asian Chicken

Reviewed: Jul. 8, 2006
This is a great marinade. I made it exactly as written & it was wonderful. I chickened out cooking the left over marinade to use it as a glaze because it had all that raw chicken in it... but it was still great. We marinated overnight. Very good.
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2 users found this review helpful

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