Laura Profile - Allrecipes.com (18954487)

cook's profile

Laura


Laura
 
Home Town: Seymour, Connecticut, USA
Living In: Belchertown, Massachusetts, USA
Member Since: Feb. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Kids, Quick & Easy
Hobbies: Knitting
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Yummy Matzo Rolls
About this Cook
I'm an avid crocheter and beader, when I can find the time. I have 3 kids (1 in school, 1 toddler, 1 baby) and a wonderful husband. I enjoy baking, but cooking is something I must do. I'm trying to get better at it so I can enjoy it more. Must remember to set a timer!!!
My favorite things to cook
Breads, matzoh ball soup, desserts/baking
Recipe Reviews 9 reviews
Homesteader Cornbread
I'm another baker in love with this recipe. It's simply delicious. I have made it as-published (without the extra mixing) and it comes out fine (I like my cornbread a little dense). I've also made it in a loaf pan, and once I worked out the extra cooking time, it's fine. My favorite tweak, however, is to omit the salt and baking powder and use self-rising flour instead. Delicious and fluffy! Thanks for this recipe. It's the only one I use now!

1 user found this review helpful
Reviewed On: May 4, 2014
Zippy Barbecue Sauce
Delicious. Tangy and sweet and very zippy! I reduced the Tabasco by half so there would be a higher chance that my kids would eat it. I made it the night before, and then used it on beef ribs in the crock pot. Wonderful flavor! The ribs are gone, but I've been eating the leftover sauce on rice all week. I'll make this again any time I need a bbq sauce and have time to let it sit all night.

16 users found this review helpful
Reviewed On: Jun. 28, 2010
Yummy Matzo Rolls
As with many Passover foods, these fall into the "edible, but only because I must" category. They came out greasy and heavy. Maybe I did something wrong, but I was hoping for something a little lighter that I could cut open and eat with tuna. These are more like balls of scrambled eggs with matzah meal mixed in. I would recommend making 6 or 8 smaller rolls and baking a little longer. They could use a little seasoning as well; maybe onion or garlic added with the eggs. Sitting in the oven helped crisp up the outsides, and they are certainly filling, but I will look for another recipe to try next Pesach.

19 users found this review helpful
Reviewed On: Apr. 12, 2009
 
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