Laurie H.'s

22out of22

Reviews

Delicious Grilled Chicken Marinade

(1 person found this helpful) Posted by PatisserieFan  

Easy and delicious. Half recipe was perfect for 3 lbs of chicken breasts & legs. — Laurie H. Jul 19, 2009

Recipe #231897

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Coleslaw

Posted by Sue L  

Marvelous, although I too leave out the raw onion. If you're pressed for time, you can substitute about 12oz pre-shredded cole-slaw mix from the produce aisle for ALL the vegetables. — Laurie H. May 19, 2009

Recipe #61776

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Embarrassingly Simple, Utterly Delicious Chicken With Onions

Posted by Sarah Chana  

Quite average, I thought. I made the recipe exactly as written, using lots of garlic powder, and marsala wine. It came out fine, nothing to write home about. I agree it is easy and looks nice, so it fits the bill for "bringing a chicken dish"... — Laurie H. Apr 9, 2009

Recipe #189411

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Pulled Pork (Crock Pot)

Posted by duonyte  

Terrific, but much more work than it appears (apart from the unattended time). You must pick over the onions and meat carefully to find any small pieces of bone that may have fallen loose, and trim the cooked meat of any leftover skin/fat. ALSO:... — Laurie H. Mar 15, 2009

Recipe #131018

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Orange-Molasses Glazed Chicken

Posted by Saturn  

I agree completely with all said by Quest4ZBest and Jenn from New Orleans. This looks better than it turns out, but pouring the pan juices over everything hot on your plate definitely helps! For all that effort to juice the oranges (even with a... — Laurie H. Mar 15, 2009

Recipe #80846

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Penny's Easy Goulash

Posted by C.Y.  

Quick, easy and delicious. Easy to make a half-recipe, and even a 20-minute simmer is fine (although longer would be better). I substituted chopped zucchini for mushrooms, and note: if you use dried herbs (smaller amount), you can add at any time. — Laurie H. Feb 23, 2009

Recipe #243127

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Cabbage and Beef Soup

Posted by Manda  

Delicious, easy, and pretty nutritious on top of it all! I agree, a can of beef broth subs for the water and bouillon. I also included the tomato liquid — easier, and the soup can use it. — Laurie H. Feb 7, 2009

Recipe #21886

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Sweet Southwestern Black Bean Soup

Posted by Nifferlicious  

Delicious and very flexible recipe! I omitted the cilantro (I don't like) and corn (kid would object), and added 1 stalk chopped celery. Even found I had only 1 can of black beans, so subbed 1 can red kidney beans. Also, I used a red onion for... — Laurie H. Jan 23, 2009

Recipe #350218

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Rustic Salmon Pie

(1 person found this helpful) Posted by Derf  

Just wonderful. Made it for Christmas Eve dinner for my husband, his mom and her mother, and all loved it. I used 1lb of fresh salmon, pan-sauteed with a little butter and salt. Used milk instead of cream ... NO need for that extra fat. And if... — Laurie H. Dec 26, 2008

Recipe #164584

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Golden Apricot Marinated Chicken

Posted by Mrsspeevs  

Delicious and easy. You can use three large chicken half-breasts (recommend on the bone) instead of a whole chicken cut-up. Also: I think it's important to bake COVERED with foil. My first effort (without) was too dry, but the second one (with)... — Laurie H. Dec 11, 2008

Recipe #245403

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Italian Sausage Soup

Posted by Nancy Van Ess  

This tasted fine, but between the sugar and the deglazing, it ended up too sweet for our taste. Also there is almost no reason in my mind ever to use green peppers, which have no flavor — I always use red or yellow. Definitely chop zucchini... — Laurie H. Dec 10, 2008

Recipe #480

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Simple Avgolemono

Posted by Sarah!  

Simple and tasty, but needs 4 egg yolks (not 3), a little more rice, and to make it really satisfying, some finely chopped chicken meat. — Laurie H. Nov 2, 2008

Recipe #307571

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Beefy Refried Bean Soup

Posted by Tugar357  

A very tasty soup that all can adjust to their own taste. The basic concept of refried beans and beef broth as the base — YUM!! I agree, ditch the celery and cinnamon, and add more of whatever beans you like. I agree no need to blender,... — Laurie H. Oct 28, 2008

Recipe #104715

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Onion Parmesan Roasted Red Potatoes

Posted by TheDancingCook  

I just did not find this recipe worthy of making. Even with less oil and more time uncovered to crisp up (sort of), these potatoes are just adequate. — Laurie H. Oct 25, 2008

Recipe #26210

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Napa Cabbage Coleslaw for Non-Slaw Lovers

Posted by jaynine  

This is a diamond with a few rough edges! It can be much simpler even than written, and come out better. 1 — You can finely shred with a knife, so don't think you have to pull out the food processor. 2 — I skipped the ramen noodles.... — Laurie H. Oct 25, 2008

Recipe #133199

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Pumpkin Cupcakes

Posted by Calee  

Wish I had seen another user's note about increasing spice to 2 tsp.; that might have cured the palid pumpkin flavor I got. They definitely did improve the next day, however — not what I expect from cupcakes, but true. We liked them with icing,... — Laurie H. Oct 18, 2008

Recipe #258848

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The Best Chili You Will Ever Taste

Posted by AmandaAOates  

Yummy chili, here. My tips: — NO more than 2Tbl. brown sugar; might even cut it nexy time. — 2-3 cans of beans is plenty. "Mostly drain" them (but not the diced tomatoes). — Don't skip the diced sirloin; it adds a great texture element... — Laurie H. Oct 18, 2008

Recipe #73166

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Grilled Swordfish Sicilian-Style

(1 person found this helpful) Posted by JanuaryBride  

Three cheers and 5 stars for the genius of Marcella Hazan (original creator of this recipe). It could not be simpler or more delicious, but caution: use 1tsp salt at first and add more to your taste. I also urge you to use fresh oregano (not... — Laurie H. Sep 2, 2008

Recipe #318954

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Oven Fried Eggplant (Aubergine)

Posted by James Craig  

Terrific change of pace — served with whole wheat noodles and a quick homemade tomato sauce. I used 1/2 cup each of the crumbs and parmesan, and also upped the Italian seasoning a bit. Farm-fresh eggplant also helps!! — Laurie H. Aug 3, 2008

Recipe #49387

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Oven Barbecue

Posted by Doglover61  

Delicious, but needs more liquid to start — at least half the soup can of water. Probably also cover with foil for part of cooking time. I used 5-lb meat and after 2hrs, there was no way to "drain off fat" and barely enough sauce even to spread... — Laurie H. Dec 10, 2006

Recipe #62851

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