LAURA-ANN Recipe Reviews (Pg. 1) - Allrecipes.com (1943329)

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LAURA-ANN

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Honey Dijon Brussels Sprouts

Reviewed: Jan. 21, 2013
Go, brussels sprouts! This is a fantastic recipe. You know, the kind that when the bowl is empty you still find yourself dreaming about? And, yes, I did eat the entire bowl myself! I made the recipe as written except I sauteed the little buggers instead of boiling them. But it would be just as good no matter how they are initially cooked (I think I'll just steam them next time, just because that will require less baby sitting). But the end result and mix of flavors is fantastic. The flavor of the sprouts isn't covered up, just enhanced. Can't wait to make this again!
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5 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Jan. 10, 2013
Waka, waka ... is this bread fantastic!! This is definitely going to be my go-to recipe for banana bread from now on. I did tweak it according to one reviewer's suggestions: used softened instead of melted butter; used 1-3/4 cups flour; added 1 tsp lemon juice; added 1 tsp baking powder; mashed bananas instead of sliced. I know this sounds like a lot of tweaking, but it's just basic stuff. I'm quite sure the recipe would be exceptional as-is (except I would definitely mash the bananas, not slice the buggers). Ooh, one note. When I baked it for the 1 hour, when I checked on it the bread seemed to be overbaked; it was quite brown and almost smelled burnt. However, once it cooled and it came time to eat it, I discovered that this is the perfect time to bake it, since it gave it a very nice crust. I know sometimes the top of banana bread can be almost mushy, but this one turned out perfect at the 1 hour baking time.
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1 user found this review helpful

Raspberry Chocolate Supremes

Reviewed: Jan. 10, 2013
I wanted so badly to love this recipe, but it falls short in a number of ways. Although the overall taste combination is on point (ooh...raspberry, white chocolate and milk chocolate), it is simply way too sweet, and I am a bona fide lover of all things sweet. It really needs a salty element to transform it. Also, the crust on this is too brittle and crumbly and it sticks terribly to the baking pan. I even thought I baked it for too short a time, but it ended up being hard. It is almost impossible to get these bars out of the pan, and I used a well-seasoned baking stone (Pampered Chef) 9x9 pan.I don't know if it sticks because it apparently needs to remain in the refrigerator. Who knows. But I certainly would not make this again. I'm just not rating it below a "3" because I do love the flavor combination.
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0 users found this review helpful

Super Duper Easy Apple Cake

Reviewed: Feb. 21, 2012
I was rather disappointed with this recipe. With the high rating it got and others' rave reviews, I expected much more. I made a few adjustments as mentioned in other reviews such as increasing the cinnamon by 1+ teaspoons and adding 1/4 tsp nutmeg, as well as adding 1/4 cup applesauce to replace some of the oil, but the flavor is still surprisingly BLAND! Sure, it is "super duper" moist, but to me the flavor in this is almost non-existent. Would definitely not make again!!
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1 user found this review helpful

Premium Pizza Crust

Reviewed: Jan. 3, 2012
I was very disappointed in this recipe. I made using the "Sponge Rinse Method," and it was so sticky that it was unworkable. I actually expected this based on other reviews, but even adding at least 1-1/2 cups additional flour when kneading it was still a huge issue. I can understand a dough being "tacky," but this is horrible! Anyway, once it was baked, the middle area of the crust turned out great, but the edges where it was thicker was very tough, not as in crunchy tough. Next time I make fresh pizza dough I will most definitely try a different recipe!!!!
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1 user found this review helpful

Sour Cream Chops

Reviewed: Nov. 14, 2005
I'm in love! First off, I usually stink at making pork chops. This is the first recipe I've found where the chops didn't turn out like dry shoe leather. In this recipe they are as moist as meat can be. The sauce is so flavorful. The basil makes this dish (I substituted about 2 tsp dry basil). The recipe was simple to make. You could probably throw in an extra chop or two since it makes ample sauce. I wouldn't suggest making any other substitutions, as this recipe is perfect as-is (except, I'm sure it would also be great with chicken).
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17 users found this review helpful

Green Beans with Bread Crumbs

Reviewed: Jul. 25, 2005
FABULOUS! I was surprised at how the taste of the olive oil came through (I used extra virgin olive oil) which is why I loved this recipe so much. The seasonings are also just perfect. The bread crumbs and parmesan cheese add a nice finishing touch. I am not normally a fan of fresh green beans (I was raised on canned so prefer those), but this recipe may just become one of my favorite vegetable recipes!
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1 user found this review helpful

Grilled Portobello Mushrooms

Reviewed: Jul. 22, 2005
This is one of those great recipes that is fast, simple, straightforward and simply delicious. It has just the right combination of flavors. The portobellos hold up well on the grill (they don't fall apart). This would go equally well with hamburgers and macaroni salad as they would with a gourmet steak and Caesar salad. Loved it!
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2 users found this review helpful

Uncle Bill's Chicken Strips

Reviewed: Feb. 6, 2005
I was very underwhelmed by these. While they certainly aren't bad, they were very bland. However, maybe it's better that they're bland since they'll probably be served with a dipping sauce (I used honey mustard) and therefore you won't have competing flavors (but this is a stretch). They are easy to make, and also very tender and juicy, which is a big plus. They'd be good for kids, since they tend to not like food that's outside the ordinary.
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2 users found this review helpful

Little Broccoli Bites

Reviewed: Feb. 6, 2005
Very disappointing recipe. I adore broccoli, but these were very, very "bready" so they left a funny taste in your mouth. Made them for company and noticed many guests took a bite out of them and put the rest in the garbage. This recipe could possibly have potential with tweaking, that's why I didn't rate it a 1 or 2.
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1 user found this review helpful

Kickin' Meatballs

Reviewed: Feb. 6, 2005
I wasn't sure what to expect with this recipe but was pleasantly surprised. I left out the cumin (yuck!), and they were still very tasty. The mustard was a great addition. Meat was easy to work with--not too dry or too meaty. Next time I make them I'll bake them instead (20 min., 350 degrees). I find baking meatballs to be much easier and they cook more evenly.
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20 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Feb. 6, 2005
This is one of the best appetizer recipes I've ever tried! It was a huge hit with my family, all of whom are excellent cooks. Kids loved it too. Cayenne pepper gives it just enough kick. I baked it in white wine as another reviewer suggested, and I think this takes it up even another notch. Makes enough for much more than 12 mushrooms. Great because you can prepare filling ahead of time, then rest of prep time takes only minutes.
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0 users found this review helpful

Sausage Sauerkraut Balls

Reviewed: Apr. 18, 2003
I was rather disappointed with this recipe. It wasn't bad, but it wasn't great either. To me they taste like sausage balls. I couldn't even taste the sauerkraut, even though I added 50% more kraut than the recipe called for. I think they would probably taste better using a ground pork/ground beef mixture so that the kraut taste isn't overpowered by the spices in the sausage.
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12 users found this review helpful

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Reviewed: Feb. 15, 2003
I made this with a few revisions. I only added about 1/2 of the chicken broth (to give it a more "glazed" consistency), less pepper and more brown sugar. I also added grated orange peel. Wow, it was fabulous! Made it for company and they raved about it - every ounce of it was eaten.
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63 users found this review helpful

Cheesy Green Bean Casserole

Reviewed: Feb. 15, 2003
This recipe is terrible! Cooking should be about getting a good balance of tastes and textures. This has such an overwhelming amount of cheese that it's all you can taste. Made this for company and nobody finished what was on their plate. I ended up throwing 75% of it away.
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1 user found this review helpful

 
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