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

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Laura Jean




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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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355 users found this review helpful

Frosted Banana Bars

Reviewed: Feb. 1, 2007
My only complaint is that I can't give this recipe 6 stars! These are wun-der-ful! It's so great making a 'bar' recipe the comes out of the pan perfectly and makes a great presentation. I served them chilled because my sister has a similar recipe and for some reason it really brings out the banana flavor. I only used two really dark bananas but you could really taste the flavor; I added some cinnamon, too. For such a simple recipe it really does make a ton - an entire jelly roll pan... WOW! I made a softer frosting of one block cream cheese, 2 cups of powdered sugar, tsp vanilla and some milk to thin it out ever so slightly. Stop searching for recipes... turn off your computer & go make these. They are really delicious.
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188 users found this review helpful

Ten Minute Enchilada Sauce

Reviewed: May 10, 2008
The problem with a 10 minute sauce is that it lacks the depth of flavor - which I think is needed in a really good enchilada sauce. I just made a small batch to see what I thought before making a large batch for our family dinner tomorrow. It tastes like tomato sauce and chili powder. I followed the recipe to a T. Living in Southern California avails you to many authentic mexican restaurants. It didn't taste bad, but it certainly isn't what I consider enchilada sauce.
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140 users found this review helpful

Awesome Red Pepper Hummus Dip

Reviewed: May 5, 2008
Really good. Although I'm not sure I understand why there are so many hummus recipes on this site when they're all basically the same. In any event, roasted red peppers is my favorite type of hummus. I couldn't find the tahini so I ground up sesame seeds in my spice mill... and trust me... I looked ALL over my local grocery store looking for tahini to no avail. Of course, this afternoon I found it... in the peanut butter aisle... DUH! Anyway, the recipe turned out great... tasted EXACTLY like the container I pay $6 for at the store. Oh, and I took a reviewers advice and while rinsing the beans, I rubbed them together in my hands and the skins came right off. Skimmed them right off the top of the water before tossing them in the food processor.
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130 users found this review helpful

Caramel Apple Eclair Cake

Reviewed: Jun. 30, 2008
I made a few changes... instead of apples, I used celery and instead of pudding I used Cream of Mushroom Soup. Don't you hate it when people completely change the recipe & then complain about it? I'm only kidding. I made this as written and it was really very good. Gone in under an hour.
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98 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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97 users found this review helpful

Slow Cooker Bananas Foster

Reviewed: Jun. 11, 2008
This is not good and I'll tell you why. The banana's in Bananas Foster are suppose to stay somewhat firm and not turn to mush. They shouldn't turn brown. The caramel sauce is really good though, so that alone gets the two stars.
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95 users found this review helpful

Orange Chicken Stir-Fry

Reviewed: Jan. 22, 2008
This was OK... but I'm giving it 4 because I think it has potential. You really have to double the sauce to have enough to serve with noodles or over rice. Second, since the chicken is already cooked, adding the sauce mixture & then boiling it with the chicken really overcooks the chicken. I think next time, I will cook the chicken, then remove it & make the sauce... Oh, and I added the rind of one of the oranges for extra flavor. Still could have used more orange in my opinion. Some red pepper flakes or chili sauce would have given it more kick. Lastly, added some pea pods, shredded carrots & bean sprouts.
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62 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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58 users found this review helpful

Sherry Wine Sauce Chicken

Reviewed: Jun. 30, 2008
I'm giving it 4 stars because that's the average and I didn't want to rate it the way I made it... which would be 9 stars. Usually I'm annoyed when people rate a recipe when they've completely changed it, but it's like passing a stone to get a recipe approved on this site (unless of course, you have a recipe for Corn Fudge which apparently they have no problem publishing... but I digress). I saw the reviews that said too saucy and too bland... so here's what I did and it might just be the best thing I've ever made. ***My husband is washing all the dishes right now if that's any indication. I carmelized some red onion and put that at the bottom of the 9x13. Then I put down 3 butterflied chicken breasts I had lightly browned first. Covered with a slice of swiss cheese. Poured the sauce over (sour cream, sherry, & 1/2 the amount of soup) and baked. Oh, then sprinkled about 6 thin slices of crumbled cooked bacon. Served this crazy mess over some egg noodles and I swear, I'm so darn proud of myself. This was really excellent. I stole the ideas from some other similar recipes on this site. Forgive me, please, for reviewing a recipe I changed so much. I just had to share.
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40 users found this review helpful

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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25 users found this review helpful

Asparagus Roll-Ups

Reviewed: Apr. 1, 2007
This was so much better than I thought it would be. I was making about 3 different appetizers at the same time & I got a little turned around. I mixed some italian seasonings with the cream cheese. But they were really good. I was afraid rolling them in white bread would look a little "cheesy" but you can't tell it's white bread so it makes a great presentation. I'll be making these for a baby shower in a couple weeks and I think I'll double it to 2-3 asparagus spears (fresh, then roasted with olive oil, s & p) to get a better asparagus taste. These were pretty darn good served at room temperature.
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25 users found this review helpful

Curry-Coconut Shrimp

Reviewed: Feb. 17, 2008
The way I made it was only worth four stars, but I made some poor alterations. I didn't have coriander or cilantro and I love both... so I shouldn't have made it without them. Secondly, I didn't see the need for the teaspoon of sugar, but in hindsight, I should have. On a good note, I did what a prior review AGLIKA recommended and put the first few ingredients in a food processor before sauteeing. This thickened the sauce nicely and I didn't have to add the cornstarch/H20. I also up'd the red pepper flakes which gave it more heat. I cannot wait to make this recipe again THE RIGHT WAY. On a Side Note: I always loved curry-coconut shrimp in restaurant eventhough nutrition-wise, it's right up there with alredo sauce. So, I could never bring myself to make this at home considering how terribly fattening it is. However, this recipe is LowFat, LowCal, and LowCarb... amazing!
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21 users found this review helpful


Reviewed: Jul. 14, 2007
Made this dip without the tomato but added some chopped green onion and just stuffed it in some hollowed out cherry tomatos. Looked and tasted great. Nice appetizer.
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16 users found this review helpful

Artichoke Wonton Cups

Reviewed: May 20, 2007
The filing was a tad greasy for the wontons, so next time I will follow the advice of the other reviewers and use some lighter alternatives. The wontons are a great idea a friend of mine has been doing for years. I never liked the dark brown pointed edges. I used an average round cookie cutter (3" maybe?) on the wontons and they were the PERFECT size to fit into the mini-muffin pans. They looked gorgeous...
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16 users found this review helpful

Lemon Bread Pudding

Reviewed: Jan. 13, 2008
OMG!!! This was so very good! I had a lemon bread pudding at a B&B but couldn't squeeze the recipe out of the chef. I can't believe I found this! This is so good! My entire family devoured it. I did use dried cranberries instead of raisin. So Good!
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15 users 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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13 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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12 users found this review helpful

Zucchini Blossom a la Feta

Reviewed: Jun. 3, 2007
These were really good and worth the effort of going to 3 different grocery stores to find zucchini blossoms. The feta add a great flavor. Gotta remember to keep the oil hot enough so they fry up quickly without the feta melting too fast.
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11 users found this review helpful

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

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