Laurie Lyter Recipe Reviews (Pg. 1) - Allrecipes.com (13413579)

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Laurie Lyter

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Egg and Spinach Casserole

Reviewed: Oct. 25, 2014
Had a bag of fresh spinach no longer quite salad ready to use up, 6 wedges Laughing Cow cheese coming up to their expiration date, a hunk of cheddar to shred, and the leftover heel of a ham. Diced it all up, mixed it in with the eggs, onion, flour, and 1/4 cup butter, and viola. What a tasty way to clean out the fridge.
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Simple Roasted Butternut Squash

Reviewed: Feb. 1, 2014
I rarely write reviews. This recipe is spectacular. You don't need cream sauces, pastas, curries, sugary stuff, rum, chilis, or any other fancy ingredients. They only add calories and mask the squash's flavor. Use this simple recipe with high quality ingredients - a quality olive oil, Sea Salt, fresh garlic and freshly ground pepper. For easy peeling, purchase a large, sharp vegetable peeler - the kind for bigger vegetables, not carrots - at any grocery store. Sharpen your knife, and prep will be much easier. The sweet, delicate flavor of roasted squash will shine through to reward you in minutes. Purchase a squat squash without a long "neck" - more "meat" and fewer seeds make cubing easier and result in more squash. I cube a big squash all at once and store the remaining cubes in a good quality produce keeper for more delicious meals later. Thank you MChele for the great submission.
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Butternut Squash Risotto

Reviewed: Jan. 12, 2014
Superb. Thank you for sharing. Featured in allrecipes magazine and I am so happy it was or I wouldn't have considered a squash risotto. Used 4 cups chicken broth and roasted the squash. No changes.
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Shrimp Quesadillas

Reviewed: Dec. 8, 2013
This is spectacular! The second time around, I cut back on the oil for the peppers/onions and, having purchased a super good non stick pan, I was able to eliminate any oil or spray for frying the queso's. I cut back on the cheese (personal preference) and the flavor is still fabulous. Not too spicy with 1/2 jalpeno and other seasonings per the recipe - and my family is picky. Thank you, Dana for a great submission!
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Guacamole

Reviewed: Dec. 8, 2013
Since I started using this recipe, I'm forbidden from ever bring home store bought guac! I lower the salt to 1/2 tsp. as another reviewer suggested - 1 tsp. was too much for us. I use red onion and if I have a jalapeƱo, that's a happy addition to toss in. Either buy avocadoes in advance, or find a grocery store with a good Spanish-Latino cooking section. You won't be putting up with slimy cilantro or rock hard avocados.
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Spicy Pumpkin Chili

Reviewed: Nov. 3, 2013
This one's a keeper! I like pumpkin in everything but I was a little nervous about serving this to my family. They loved it. I changed a bit based on what I had on hand - I know some reviewers don't like when you do this, but when you live far from the grocery store, that's how you cook and why I love the reviews on this site. I used crumbled apple sausage that my husband buys at the local farmer's market instead of ground beef. Didn't use any tomato paste but used the sauce. Allrecipes Magazine said to omit the sauce, but I found it was needed for moisture and great flavor, too. I had some fresh roma tomatoes I had to use up instead of canned diced, and put in a tiny bit of chili pepper in adobo for heat instead of red pepper flakes (being careful to de-seed them.) Next time I won't rinse the beans. My chili started to dry out a little, so I added a bit of water. Delicious! No need for cheese, it's marvellous on its own. Thank you Daisy K.
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Mama's Asian Chicken and Rice

Reviewed: Apr. 22, 2012
This is a great recipe as is. I shortened the simmer time -my family was stalking the pan lured by the awesome aroma - still turned out great. Double the recipe for 6. The Chinese 5 spice powder really adds to the flavor and aroma - brings out the orange flavor. Use reduced sodium soy sauce if you are worried about Sodium. The 5 spice powder and orange peel add to the complexity of the flavors without needing all the salt typically found in Asian recipes. Thank you scarlett.
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Brazilian Black Bean Stew

Reviewed: Dec. 10, 2011
Completely, utterly, 100% delicious. I used jarred mango, all my store had. The fresh mangos were rock hard, take forever to ripen and are soft about 15 minutes before they rot. Next time, I'll use frozen mango for a little better texture. Why is it someone always feels the need to give a recipe 1 star for not being "authentic?" I have no idea about the intracies of Brazilian cuisine, but don't miss out on this one.
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Butternut and Apple Harvest Soup

Reviewed: Nov. 26, 2011
Have made exactly to recipe for the third time. Totally, completely awesome. This time, I used the butternut sqash cut up in packages in the product section of the supermarket. Every bit as good and saves a ton of time. Thank you, cynjne for sharing this.
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Roquefort Pear Salad

Reviewed: Oct. 22, 2011
I made this for a pot luck and it got rave reviews. Make sure you spray Pam on the waxed paper that you cool the pecans on, as suggested by one reviewer, or you will be attemting to peel tiny amounts of waxed paper off of the nuts. The amount of dressing as listed in the recipe is perfect for my taste. As for the water vs. no water in the carmelizing of the pecans, I need to research, since I've never carmelized a nut before. The sugar left in my pan was rock hard, but all I had to do was heat it on the stove with water for easy clean up. Thank you for a great recipe.
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Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Dec. 28, 2010
Wonderful! I'm not one for roasts but this is a slam dunk. The 1st time my mega grocery store was out of apple jelly, so I used cherry preserves. Absolutely fantastic with either flavor.
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