Mary Elizabeth Recipe Reviews (Pg. 1) - Allrecipes.com (18233454)

French Bread Rolls to Die For

Reviewed: Oct. 29, 2011

I really like this bread recipe. I use it to make sandwich rolls. I make very few changes and it comes out great. 2x the sugar, 1.5x the salt, use olive for vegetable oil that's basically it. I've learned through trial and error that for the size of the rolls I want I can weigh the dough for 3.5 oz and it's perfect. At this size I generally get 10-12 rolls. Perfect for sandwiches. Nice and chewy texture. Thanks for the submission.

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Herbed Batter Rolls

Reviewed: Oct. 29, 2011

I wanted to make some rolls to go with "Penne with Shrimp" also found here (great recipe BTW), and came across these little gems. I also knew I wanted batter rolls but I've been advised by my doctor to add more whole wheat breads to my diet so I proceeded to alter these rolls accordingly. (BTW I decided to change the flavor profile to match the dinner I was having!) Just so you know I increased the serving size to 12, therefore the following amounts correspond to that number: used a ratio of 1-1/4 cups whole wheat flour and 1 cup AP flour, added 1/3 cup grated Parmesan cheese, added 1 Tbsp. Italian seas. and 1 tsp. garlic powder, used 1 tsp. reg. salt and 1/2 tsp. onion salt, used required amount but sub'd light margarine for butter, used 6 Tbsp. liquid egg substitute for 1-1/2 eggs, used only 2 Tbsp. sugar and omitted the nutmeg, sage and tarragon. I ended up getting 24 medium-sized rolls. They didn't rise very much so next time I might add back that other Tbsp. of sugar, but otherwise they turned out great. I'm sure I'll be making them again soon. Thanks for the recipe and the inspiration.

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Rustic Multi-Grain Bread

Reviewed: Jan. 18, 2009

Mine never finished cooking in the middle; don't know what happened but won't be making this one again :(

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4 users found this review helpful

Slow Cooker Turkey Breast

Reviewed: Jan. 1, 2009

I had never cooked a turkey breast before this recipe and certainly never in the slow cooker so I accidentally bought one that was just slightly too big; I had to cover the slow cooker with aluminum foil for the first few hours until the breast had softened enough to get the lid on. Anyway, I made a few changes to enhance this recipe and here they are: in addition to the onion soup mix I rubbed the turkey breast with 1 tsp. poultry seasoning and 1/2 Tbsp. minced garlic; then after I got the turkey settled in the crock I surrounded it with 4 stalks of celery, 2 small pkgs. of baby carrots and 1 chopped onion, sprinkled the vegetables with 1 tsp. poultry seasoning and 1/2 Tbsp. minced garlic and drizzled with 1/4 cup chicken broth. The breast, even though still slightly frozen, was cooked is less time than the recipe calls for so I simply put the cooker on warm. Right before serving I made gravy out of the drippings using cornstarch. This recipe was a great jumping off point for me to make a mini-Thanksgiving dinner. Thanks for posting this simple but versatile recipe. BTW I used the carcass from the breast for After Thanksgiving Turkey Soup from this site and it was great.

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Sweet and Spicy Stir Fry with Chicken and Broccoli

Reviewed: Jan. 1, 2009

First off, I love this recipe. I made it with 1 lb. boneless beef steak (don't know what cut) and doubled the recipe otherwise. I did make a few changes though; here's what I did. For veggies used 2 pkgs. frozen broccoli, carrots and cauliflower cooked in the micro. Sliced steak into thin strips, placed in large Ziploc bag with 1/4 cup cornstarch and shook to coat then cooked in the oil in a large skillet with the garlic and green onions. I did 4 times the original recipe amount of sauce ingredients. Omitted crushed red pepper flakes, salt, black pepper, second listing of 8 garlic cloves. Used 1 tsp. chili sauce with garlic for the chili paste and it was still spicy enough. Finally I used beef for chicken stock. The sauce (even though I doubled the amount) looked a little thin but turned out perfectly. Next time steak's on sale I'll be making this dish:) Thanks for posting.

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Easy Shepherd's Pie with Garlic Romano Potatoes

Reviewed: Jan. 1, 2009

The mashed potatoes for this pie are amazing but the meat/vegetables need work, too tomato-y. Not sure how to fix that. Might make the potatoes again, however.

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Sour Cream Pear Cake

Reviewed: Jan. 1, 2009

Great cake. Delicate and rich flavor at the same time. I used canned pears (2 medium cans of pear halves in pear juice). I had no problems gettting the cake out of the pan either. I also used light sour cream, applesauce for the butter and AP flour for the cake flour (and followed sub directions given on allrecipes.com substitution chart). I didn't think that the spices overwhelmed the flavor of the pears but the pear taste doesn't jump out at you either. I'll make this cake again as one of our during-the-week desserts but not for a special occasion. Thanks for posting the recipe.

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Mondi's Super Simple Chicken

Reviewed: Jan. 1, 2009

I liked this dish without any sauce at all but not everyone in my family liked it. I melted the butter and stirred the spices into it then brushed the mixture onto the chicken. Next, I sprinkled the breasts with Montreal Chicken Seasoning by McCormick (didn't measure). The basil was a little strong probably b/c I had rather small pieces of chicken, but they had TONS of flavor and were super moist; I liked it a lot but not everyone did, like I said... So, 3*. Thanks for posting this very easy and versatile recipe; I'm going to try it with different spices and seasonings until I find some everyone WILL like lol:)

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Broccoli, Rice, Cheese, and Chicken Casserole

Reviewed: Jan. 1, 2009

I made quite a few changes to this recipe based on posted reviews. First I use boneless chicken breast (cubed) sauted in a skillet with minced garlic and salt and pepper. For the water I use chicken broth (14.5 ounce can), only 3/4 cup of skim milk, add 1/2 cup light sour cream, omit butter, instead of onion use 1 tbsp. of onion powder, add 1 tsp. garlic powder and 1/2 tsp. black pepper, for the cheese I use half shredded Sharp cheddar cheese and half cubed processed cheese food, the rest of the ingredients remain the same. Combine everything in a large bowl, pour into a baking dish and follow baking directions. Turned out wonderful and NO LEFTOVERS:) Thanks for posting and for all the great help from the reviews.

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Cranberry Pork Roast

Reviewed: Jan. 1, 2009

Very good recipe for pork roast in the slow cooker. My family likes this a great deal. I wouldn't change a thing.

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Golden Oven Omelet

Reviewed: Jan. 1, 2009

I made this for Christmas breakfast this year and it went over very well. I did make a few changes to make it more than just baked eggs. Added 3/4 cup bacon bits, 1-1/2 cups shredded Sharp cheddar cheese, 1 cup shredded Swiss cheese, 1 medium green pepper (chopped), to pan after pouring in melted butter. To eggs I added 1 tsp. dry mustard and 1/4 tsp. black pepper and omitted salt due to using salty bacon bits. Also used skim milk and reduced fat sour cream. Lastly, sprinkled 1/2 to 3/4 cup shredded Sharp cheddar cheese on top of beaten eggs in pan. I had to bake quite a bit longer, about 25 minutes, to get the eggs to be done; not sure if that's due to my additions or a problem with the recipe but thought I mention it. Anyway, thanks for posting and the help from the reviews.

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106 users found this review helpful

Very Special Spaghetti Sauce

Reviewed: Jan. 1, 2009

I wanted to tackle the task of making homemade spaghetti sauce so I've been searching for the perfect sauce recipe and I think I've found it in this one (with a few changes). Here's what I did - decreased olive oil to 3 T, omitted green pepper (don't like), sub'd beef broth for red wine, sub'd 2 cans Italian diced tomatoes (undrained) for fresh, use 1/8 tsp. crushed red pepper flakes for cayenne (we don't like spicy food), and decreased mushrooms by half. I also sometimes omit the ground beef and add 2 pkgs. (12 oz) of frozen meatballs. Then, after sauteing the meat (if using), garlic, and onions I cook the rest of the time in the slow cooker on high for 3 hours and add the mushrooms for 15 minutes before serving. Turns out great every time.

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Peppermint Cookies

Reviewed: Jan. 1, 2009

I made these today and they turned out great! I did add 1 Tbsp. peppermint extract to the dough in addition to the finely crushed peppermint; it really intensified the flavored. I had to cook them for a couple of minutes longer than required but that's normal for my oven and cookies. I also didn't have time to freeze the dough; so, I just scooped up the dough with a couple of spoons and dropped it on parchment and wax paper lined cookie sheets (I ran out of parchment). The cookies turned out soft and chewy on the inside and slightly crispy on the outside with crunchy bits of partially melted peppermints strewn throughout. BTW, added 3 drops of red food coloring to the dough also. I'll definitely be making these again.

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9 users found this review helpful

Tuna Patty Sandwiches

Reviewed: Oct. 19, 2008

I read all the reviews on this before making it and here are the changes I made (BTW I scaled it for 6 servings):instead of bread crumbs used 1 sleeve of saltine crackers, added 1 X can of tuna, added 1 1/2 tsp. minced garlic, freshly ground black pepper to taste, 3 T lemon juice, 1/2 tsp. dried dill, 1 tsp. celery seed, 1 cup shredded Sharp Cheddar cheese. Mixed thoroughly, shaped into patties and then baked @ 350 degrees for 12 minutes on each side. Serve on hamburger buns or sandwich bread with lettuce and tomato. This is an often requested summer dinner in our house. Thanks for posting!!!

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29 users found this review helpful

Moist Turkey Burgers

Reviewed: Oct. 19, 2008

I've decided to review this recipe even though I changed quite a few things. My family loves it even though its healthy. Here are my changes (BTW I scaled it for 4 lbs of ground turkey): omitted the bread crumbs, salt and onions, added 1 T and 1 tsp. onion powder, 1/2 tsp. liquid smoke, 4 egg whites, decreased the poultry seasoning to 1 1/4 tsp., and use regular soy sauce. Then I cook them in the oven @ 375 degrees for 30 minutes turning once. They always come out perfect and they're so easy to put together. I make them about once a month. Thanks for the great inspiration.

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Pesto Cream Sauce

Reviewed: Oct. 19, 2008

I had some leftover store-bought pesto and needed something to do with it so I found this recipe. I did however make a few changes based on what I had: used tomato-basil fettuccine for the pasta, 1 can diced tomatoes for fresh, omitted the onion (picky eaters), used 16 oz fresh mushrooms (didn't count), only 3/4 cup of pesto, 6 T of butter instead of 1/2 cup, used bottled minced garlic for the sliced, added 1 tsp. onion powder and used 1/2 tsp. garlic salt for the salt. I also changed up the cooking instructions a bit: sauted the mushrooms in place of the onion the added the flour and cooked for 1 minute before adding the milk and stirring until smooth. I then followed the directions as listed. It turned out wonderful. The flavored pasta I used especially added to the dish, but regular linguine would probably be fine. Thanks for posting this recipe I enjoyed making it for my family!

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Lemon Poppy Seed Bread

Reviewed: Aug. 9, 2008

This went over well. Its not a favorite but still well liked. I made a few changes based on previous reviews. Increased the poppy seeds to almost a 1/4 cup. Used 1/2 lemon juice instead of lemon extract n the cake and decreased the milk to 1 cup. Decreased the oil to 1 cup and used half oil and half applesauce. Added 1 T lemon zest and 1/2 tsp. baking soda to cake batter. Baked in Bundt pan @ 325 degrees for 1 hour 15 minutes. Decreased sugar to 2 cups. Came out great and didn't stick to the pan at all. Probably make again the next time we're in the mood for lemon-poppyseed flavored something:)

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Banana Split Bread

Reviewed: Aug. 9, 2008

This has become my most liked quick bread/dessert bread. I used 4 bananas. Made 3-8x4" pans, used applesauce for shortening and pecans for walnuts. It went over amazingly well!! Next time I make it (and there will definitely be a next time) I'll use a little less chocolate chips, but otherwise its great. Thanks for the posting this unique and fabulous bread!!!

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18 users found this review helpful

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Aug. 9, 2008

This went over really well. I made it last night and I tried to lower the fat too!! I used reduced fat cream cheese, skim milk, and less butter than called for (about 1/2). Subbed chicken for shrimp. Doubled the sauce ingredients (except butter), used skim milk (heated in micro) for boiling water, added 1 tsp. dried chives, 1/2 tsp. black pepper, 1 tsp. salt, 1 can drained diced Italian tomatoes, 1 cup Parmesan cheese at the end and added 2 cups frozen peas to cooking pasta in last 2 minutes to boost the veggies. Don't worry if the sauce looks a little thin; it thickens as it sits. Thanks for posting this dish; I'm sure I'll get requests to make this one again.

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Simple BBQ Ribs

Reviewed: Aug. 9, 2008

I always read the reviews of the recipe before making it and take the advice of the writers. So I made a few changes to this recipe but I think the original recipe would be equally good so I'm giving it 5*. Here's what I did. Added to the boiling water the following: 1 cup soy sauce, 1/4 cup Worcestershire sauce, 2 tsp. liquid smoke, omitted the salt b/c of the soy sauce, added 1 large onion cut up, added 2 large carrots cut up. Boiled for 45 minutes; then took off the heat and let sit, covered for 3 hours in the broth. Baked for the prescribed time (needed 1 hour 10 minutes) and they were fall-off-the-bone tender. Will be making again when this kind of ribs goes on sale.

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