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    Laurie in California

    Chef #147535

    Joined: Jun 23, 2004

    6 reviews by Laurie in California

    1 - 6 of 6 sorted by Date | Rating | Helpful

    Reviewed Round Steak and Gravy
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      |  By Becky H

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    "Easy and good. (Of course, between steps 5 and 6, you need to "add the meat to the roaster"!"

    Apr 8, 2005 on Food.com

    Recipe #56693

    Reviewed Baked Halibut
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      |  By MizzNezz

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    "Awesome, simple, end of story. Pleased my husband, his mom, his grandma and me! Thanks for reminding me that butter matters sometimes ... olive oil just can't make it taste/smell that heavenly."

    Feb 6, 2005 on Food.com

    Recipe #18688

    Reviewed Lemon Chicken Spaghetti Toss
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      |  (2 people found this helpful) |  By Dine & Dish

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    "A great basic recipe to play with, and very easy (esp. if you dice lots of chicken on weekends and freeze in sealed bags, like I do. I too switched out the seasoning salt -- too "artificial" for an otherwise fresh and lively recipe. At the end, why note make a pan sauce by simply deglazing all those good bits with chicken broth! Also added stea..."

    Jan 6, 2005 on Food.com

    Recipe #102351

    Reviewed Garlic Swiss Steak
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      |  By Mirj

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    "Excellent and easy. USe all the garlic because it mellows significantly. Smells great when cooking!"

    Jan 1, 2005 on Food.com

    Recipe #14468

    Reviewed Marinated Flank Steak With Mustard Sauce
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      |  By Derf

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    "This is an easy and delicious recipe! I grilled the flank-steak to medium-well and it was still very juice and tasty from the marinade -- do it all day or at least several hours. Did not need the sauce, but was extra good with. Agree it goes great with cornbread! And grill some zucchini while you're at it -- sweet compliment."

    Aug 21, 2004 on Food.com

    Recipe #12041

    Reviewed Quick & Easy Tortellini Soup With Spinach and Tomatoes
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      |  By Vino Girl

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    "Awesome, a godsend. Easy, healthy, colorful, and huge flavor. You don't need the parmesan. Recommend chic broth instead of veg. Definitely agree with the "dry" recommendation for tortellini -- far tastier than refrigerated kind. A keeper."

    Jun 23, 2004 on Food.com

    Recipe #92364

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