ELIZABETHT Recipe Reviews (Pg. 1) - Allrecipes.com (1849540)

Easy Meatloaf

Reviewed: Aug. 4, 2010

Good, some tang to it. I doubled the recipe and mixed everything together rather than make the outside sauce. Sauteed the onions and added worchestiershire as recommended. Baked it in a 9x13 pan at 380 degrees for 50 or so minutes. Yum.

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2 users found this review helpful

Easy Chocolate Ice Cream

Reviewed: Jul. 22, 2010

Very yummy with few steps. I have had better chocolate ice cream, so I'm not rating it 5 stars, but it is close. I made mine in my ice cream maker. One important tip: refrigerate your canned sweetened condensed milk and your chocolate syrup ahead of time so you get the ice cream colder quicker than using those items at room temperature.

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12 users found this review helpful

Vanilla Ice Cream V

Reviewed: Jul. 20, 2010

I made it a few days ago and added chocolate sandwich cookies to make cookies n cream flavor. Finished texture was a little flaky rather than smooth, but great flavor. I'm making it again and will whip it at intervals while I'm hardening it to try to get a smoother texture. If I succeed, I'll give it 5 stars.

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2 users found this review helpful

Coconut Ice Cream

Reviewed: Jul. 13, 2010

excellent ice cream - I'm making it once a week right now cause hubby and I LOVE it. After it's been in the ice cream maker but before I harden the ice cream I add dollops of (cold) hot fudge and salted macadamias or toasted slivered almonds and gently swirl them in. LOVE IT!

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4 users found this review helpful

Buttermilk Syrup

Reviewed: Jun. 16, 2010

Reminds me of the caramel topping you put on sticky date pudding (the aussie cake).

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2 users found this review helpful

Black Bean Quesadillas

Reviewed: Mar. 7, 2010

My husband says I outdid myself with this one. I was shocked, although I like it, too. It is easy and the ingredients are always on hand at my house, so this will be a regular addition to the menu.

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1 user found this review helpful

Red Beans and Rice

Reviewed: Feb. 20, 2010

After several failed attempts at cooking dry beans, I achieved success with this recipe (probably more technique than this specific recipe, but I followed these directions exactly). The whole family loved it, which was a nice suprise.

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9 users found this review helpful

Greek Avgolemono Chicken Soup

Reviewed: Feb. 20, 2010

use fresh produce wisely - taste as you go along. My lemons were extra tart and overpowering for the kids. Otherwise a great soup.

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1 user found this review helpful

Calico Beans

Reviewed: Nov. 13, 2009

Love it. I cook it on the stovetop - simmer for 30 minutes or so. I add some water because my first batch turned out thick and pasty. 1/2 cup to 1 cup of water does the trick. That's in addition to the 1 C ketchup other reviewers recommend; definitely add that. It turns out great - I've already had recipe requests. It's the only way I'll eat lima beans (butter beans work, too). My hubby thinks the limas are essential because of their starch and their shape holds the sauce well.

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3 users found this review helpful

Cherry Almond Coffeecake

Reviewed: Oct. 24, 2009

Good - I made my own cherry sauce from canned cherries. Good flavor. Scored less becasue I think the best would have more homemade flavor and texture, but it was good for an easy recipe. The bottom of the cake was wet the second day - fridge it to avoid that problem.

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Jammin' Beef Stew

Reviewed: Oct. 16, 2009

Great stew - I'm going to try celery in it next time. My kids are already protesting this alteration. The jam seems odd at first, but think of the grape jelly as a touch of wine and sugar - the sugar helps tone down the acidity of the tomatoes, and the grape flavor is like what wine might add to the flavor.

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11 users found this review helpful

Swedish Meatballs I

Reviewed: Jul. 4, 2008

I used bread crumbs in place of cream of wheat. I added a dash of nutmeg to the sauce. I froze this for later use and it was great.

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Curried Cauliflower

Reviewed: Mar. 13, 2008

My husband hates mayo - didn't recognize it in this dish and he thought overall it was great. I followed some reviewers instructions and increased the curry amount to 1 TBS; I thought it was a bit too much but hubby loved it. Since nothing is raw, I think it's best to taste test the mixture before adding addl spice. I also skipped the crumb topping.

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1 user found this review helpful

Apricot Pork Chops

Reviewed: Feb. 6, 2008

I didn't think this could be good cause I'm used to more prep work - turned out great. My 1 lb. of boneless chops were cut 1/2 inch thick and they were a little overdone in 30 minutes (thickness of chops relates to cooking time, so there can be a great deal of variation - and I think that may be the cause of some of the other reviewers' dissatisfaction). I used 1/2 the sauce recipe on 1 lb of meat and there was plenty to go over brown rice. I used russian and pineapple-apricot preserves (some other reviewers suggest variations, so that's mine). Not "the best", but very good; will repeat.

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4 users found this review helpful

Japanese Zucchini and Onions

Reviewed: Dec. 21, 2007

Great. On a side note, my personal favorite brand is Soy Vay Very Very Teriyaki - chock full of sesame seeds and great flavor.

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Chinese Happy Family

Reviewed: Dec. 19, 2007

Good easy recipe I've made more than once. I'm giving it 3 stars because it's neither the best nor very exciting to the palate. It tastes good and easy to keep the ingredients on hand. Look for a bigger bag of stir-fry veggies that includes bell peppers and baby corn and you're don't even have to spend the time cutting/opening cans of those.

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Indian Naan II

Reviewed: Dec. 19, 2007

Good. Didn't have kalonji so I added some onion powder.

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1 user found this review helpful

Grilled Orange Vinaigrette Chicken Salad

Reviewed: Dec. 19, 2007

It was okay - I found it very peppery, which I think came from my bottle of salt-free garlic and herb seasoning blend. I'd probably try it again with half as much seasoning blend. Otherwise good.

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3 users found this review helpful

Greek Garbanzo Bean Salad

Reviewed: Dec. 19, 2007

Very good.

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Creamy Lemon Pie I

Reviewed: Dec. 19, 2007

This is an easy pie, not a gourmet pie, so you have to know what you're getting into and rate it on that basis. As such, I think it has a great flavor and texture. I'm a huge lemon fan so I added lemon zest (it will really heighten the lemon flavor without adding unwanted extra liquid), I did increase the juice to 1/2 cup, and reduced the whipped cream amount to 8 oz. I know that's a lot of changes, but that's what makes this a great easy recipe - you can tailor it to suit your taste without disastrous results. Give it a try.

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