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    LauraBlueEyes

    Wichita, KS

    Chef #672320

    Wichita, KS

    Joined: Dec 01, 2007

    Birthday: Jan 28

    37 reviews by LauraBlueEyes

    1 - 10 of 37 sorted by Date | Rating | Helpful

    Reviewed Tartar Sauce That Makes You Scream... Oh Yes!
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      |  By NcMysteryShopper

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    "Oh Yes!! This is amazing sauce. I wanted to eat it by the spoonful - not a healthy choice even though I did use light mayo. It isn't just for fish either. I had used the last of the mayo to make this up, so I was putting this on my turkey sandwich for lunch the next day - excellent. Thanks for sharing."

    Feb 14, 2013 on Food.com

    Recipe #170190

    Reviewed Tzatziki Cucumber Dipping Sauce
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      |  (1 person found this helpful) |  By Rita~

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    "I have made this so many times I've lost count, but have failed to review it. Well, it is a 5 star all the way. I have made it as a dip, I have drained the yogurt so far to use as a spread, and I have barley drained it and added tomatoes for a refreshing salad. I always cut my cucumbers to a small dice (don't care for the texture of the grated..."

    Feb 1, 2013 on Food.com

    Recipe #83189

    Reviewed Mahogany Beef Stew
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      |  By evelyn/athens

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    "Oh my was this good. My DH licked his plate and asked for more. I did as some other reviewers and floured my stew meat and than browned. At the point where the carrots were added I put the stew in the oven at 350 for an hour and half. Wonderful recipe, thank you so much."

    Jan 24, 2013 on Food.com

    Recipe #80536

    Reviewed No Sugar Pecan Pie
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      |  By Steve_G

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    "I really dislike giving bad reviews. I believe that everyone should give something a try and decide for themselves if the recipe works for them or not. However, the ingredients in this recipe are expensive to buy, and in my experience not worth it. The pie was a unappetizing gray, spongy in texture, and while I didn't expect a SWEET pie, I did ..."

    Oct 26, 2012 on Food.com

    Recipe #17457

    Reviewed **copycat** Costa Vida Ranch Salad Dressing
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      |  By HSingARMYmom

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    "This is amazing dressing. It reminds me a great deal of a sauce they serve in Houston area Mexican restaurants. I have made it many times and am just now getting around to giving you a well deserved 5 stars. Every time I make it someone wants the recipe. Thanks HSingARMYmom, love this stuff."

    Sep 6, 2012 on Food.com

    Recipe #367823

    Reviewed New Allison's Mambo Margaritas
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      |  (1 person found this helpful) |  By flower7

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    "Easy, delicious, did I mention easy? What is not to like. We have made these three times now for different gatherings, and everyone has enjoyed them. I really like the fact they aren't overly sweet, just smooth. Wonderful, thanks Flower!"

    Jun 6, 2010 on Food.com

    Recipe #116195

    Reviewed Stuffed Mexican Chicken Medallions
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      |  By ninja

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    "These are so, so good. I have made them for two different dinner parties with great results both times. The Creamy Chipotle Sauce is a must to put this dish over the top. Yum, yum, yummy!"

    Jun 6, 2010 on Food.com

    Recipe #318316

    Reviewed El Coyote Cafe Cheese Enchiladas Ranchera
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      |  By Chef SuzyQ

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    "These are additive. I put the sauce together in a crockpot in the morning so it was ready to go over the enchiladas for that evening's dinner. Tasty, tasty. Thanks for sharing."

    Apr 4, 2010 on Food.com

    Recipe #263982

    Reviewed Sweet and Spicy Shrimp Kabobs
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      |  (1 person found this helpful) |  By Rita~

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    "Made these as a starter for a dinner party. I made the marinade up the morning of, and added the shrimp an hour before cooking. Instead of grilling (winter, cold, burr!, I opted to roast them in the oven. 400 for 5 minutes - perfect. Thanks Rita - I can think of so many ways to use these spicy little guys - in a wrap, over rice, cold right ou..."

    Jan 24, 2010 on Food.com

    Recipe #116536

    Reviewed Scalloped Potatoes
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      |  By Vicki G.

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    "I never have been successful making scalloped potatoes, but I have a husband who really loves them. I had recently been experimenting with freezing cooked potatoes. I took baby yukon golds and cooked them in a crockpot for 8 hours (skins on cooled in the fridge and then froze them in a gallon freezer bag. This way I could take out any amount I..."

    Dec 31, 2009 on Food.com

    Recipe #85629

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