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    Laurie H.

    California

    Chef #252084

    California

    Joined: Oct 14, 2005

    34 reviews by Laurie H.

    1 - 10 of 34 sorted by Date | Rating | Helpful

    Reviewed Easy Way Lasagna
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      |  By MizzNezz

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    "This has become a stand-by in my house -- delicious, with any combo of veggies on hand, or meat if you like. NOTE, though: 8oz cottage cheese must be a typo, as it's clearly not enough for a pan of lasagna; 12-16oz is more like it. Also, the recipe should state NO-BOIL lasagna noodles. And I end with a top layer of noodles,spread with sauce...."

    Feb 5, 2011 on Food.com

    Recipe #18888

    Reviewed Lemon Pesto Pasta
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      |  By KandB

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    "Fabulous -- especially if you cook the chicken in butter & garlic salt, and make a little pan sauce for it. I used way more brocolli, about 1/2 cup pesto sauce, and whole wheat pasta. DO NOT skip the lemon olive oil (if you can find it or the Meyer lemon; they make this dish distinctive. YUM!"

    Jan 27, 2011 on Food.com

    Recipe #312597

    Reviewed Popeyes Red Beans & Rice
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      |  By Stacky5

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    "NOT even close, my friends. I am a very experienced cook and an experienced PRB&R eater, and can tell you: the result of this recipe is not what you're seeking. Too peppery, not "smokY" enough, inadequate mouthfeel."

    Jan 19, 2011 on Food.com

    Recipe #259867

    Reviewed Low Carb Beef and Cheesy Spaghetti Squash Bake!
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      |  (3 people found this helpful) |  By ~Leslie~

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    "A diamond (or at least ruby, but VERY rough. First: I do not think this needs any cheese, certainly no cheddar. And you can use any ground poultry or sausage instead of beef.

    Directions for cooking the squash are too vague AND too complex. IGNORE STEPS 6-9 AND 12. Here's what you do instead: Use a 3.5 to 4 pound spaghetti squash. ..."

    Nov 18, 2010 on Food.com

    Recipe #167699

    Reviewed Addictive Mexican Stew
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      |  By Rose's Granddaughter

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    "Like others, I used 2 cans of (different beans, 1 Tbl. cornstarch, 1 Tbl cumin in addition to taco seasoning. Yummy, and very easy if you have leftover chicken. Great make-ahead too. I served with thick corn chips for scooping, and a green salad."

    Nov 6, 2010 on Food.com

    Recipe #114558

    Reviewed Macaroni and Cheese Primavera
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      |  By Manda

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    "Yummy, but hey, not all that healthy unless maybe whole wheat pasta. Easy and better substitute for frozen veg's: chop a little extra of each veg you make/use during the week (onions, broc, carrots, whatever, and use that to put this together on the weekend for a Mon./Tues. dinner! I steamed the broc a little, and sauteed onions and carrots, ..."

    Sep 18, 2010 on Food.com

    Recipe #20038

    Reviewed Broccoli and Cauliflower Salad
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      |  By carolinafan

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    "Tip to anyone wondering "shouldn't I blanch the veg's first"? NO! Just cut the florettes bite-size and let the salad sit for a few hours or overnight (stir occasionally the texture is perfect. I agree with others on "a little less sugar.""

    Jun 13, 2010 on Food.com

    Recipe #28887

    Reviewed Tuscan White Bean & Spinach Soup
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      |  (1 person found this helpful) |  By justcallmetoni

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    "SO yummy and so easy. I used 7-8 good shakes Italian seasoning in place of the rosemary. Used Swanson lower-salt chicken broth (2 cans. Add salt to taste after steps 1 and 4. NOTE the yield is small (really "3-4", so you may need to double!"

    May 25, 2010 on Food.com

    Recipe #150898

    Reviewed 3 Vegetable Casserole
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      |  By Tara

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    "Delicious, and even better texture when reheated the next day!! I think 4-qt is a typo; mine fit in a 2-qt even with a little extra bread. Picture seems to show a 2-qt. casserole dish. And friends, please, use butter. Margerine is NOT better for you and doesn't taste as good! ;-"

    May 1, 2010 on Food.com

    Recipe #31683

    Reviewed Banana Banana Bread
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      |  By Shelley Albeluhn

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    "Marvelous. I changed nothing except that I made muffins (using paper liners for ease of removal. Check with toothpick after 18 mins, may take a bit longer."

    Apr 25, 2010 on Food.com

    Recipe #25885

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