Elizabeth Recipe Reviews (Pg. 1) - Allrecipes.com (10071958)

Cheesy Beans and Rice

Reviewed: Mar. 4, 2011

I love beans and rice, so this recipe was like a magnet for me. I had a small bowl of leftover diced tomatoes, to which I added some jarred salsa. Kidney beans aren't a favorite, so I used black beans. I added minced garlic and cumin, as others have suggested. Great comfort food!

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Sancocho

Reviewed: Jan. 20, 2011

I vary this recipe with different combinations of ñame, yuca, green and ripe plantains, malanga and various spices. As for the issue of the origin of the soup, you have to go back further than pre-Panama. Sancocho in Latin America, especially the Caribbean, evolved from both Puchero Canario and Sancocho of the Canary Islands, which were brought with "Canarios" -- Canary Islanders who emigrated to Latin America.

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Quinoa with Veggies

Reviewed: Sep. 5, 2010

Great basic quinoa recipe! The instructions on the bag of pre-washed quinoa from Eden Foods says to use 1 1/4 cup of water to 1 cup quinoa and cook for 12 minutes. I use about 1 and a half cups of chicken stock and cook about 15 minutes. I don't understand the reason for using 3 cups and then draining away flavor and nutrients. Otherwise, I would give 5 stars.

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'Calabacitas Guisada' (Stewed Mexican Zucchini)

Reviewed: Apr. 3, 2010

This is a very good, quick recipe for a side dish, or to serve over rice, couscous or quinoa. The title has a typo. It should be "Calabacitas Guisadas".

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Mimi's Zucchini Pie

Reviewed: Nov. 22, 2009

This recipe has been in rotation since the first time I tried it. Just delicious and always gets raves. The first few times I made it, I only used zucchini, instead of half zukes and half yellow squash. I finally tried it with both, as the recipe calls for, and prefer it that way. It makes it slightly more moist and adds to the flavor. I sometimes use part EVO and part regular olive oil or canola oil. I make sure to cover the entire pie with generous slices of ripe tomato. That's the piece de resistance.

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Zucchini Tomato Pie

Reviewed: May 31, 2009

I love this recipe, because you can play around with it and add different veggies and spices. Some suggested sauteing the veggies first, but I liked it much better adding them raw. It's important to monitor the cooking time the first time you make it. For me, 30 minutes at 400 was too long. I had to turn the temperature down to 375 halfway thru, and even then, it only took 25 minutes.

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Creamed Spinach Casserole

Reviewed: Nov. 12, 2008

This was delicious and got a "Fantastic!" from my hubby. I used Panko for the topping.

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8 users found this review helpful

BUSH'S® Tuscan Garbanzo and Sun-dried Tomato Soup

Reviewed: Mar. 18, 2008

This soup is excellent. It got a big thumbs up from my husband. I didn't make any changes to the recipe at all. I even bought a pot of rosemary to plant in the garden, so that I'll have fresh herbs to use. I've put this recipe in regular rotation.

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Continental Zucchini

Reviewed: Oct. 24, 2007

This was fantastic! The only change I made was to add a little chopped red onion to the sauté. I served it with slabs of tofu, sautéed in a little olive oil and sprinkled with Italian herbs. Delicious and healthy!

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Greek Garbanzo Bean Salad

Reviewed: Jun. 25, 2007

My husband's verdict: Excellent! I added more feta, as others suggested, and reduced the olives and cucumber by half (personal preference). Will definitely make again. I'll add some parsley next time. UPDATE: I've been making this salad all summer, and I can't make it fast enough. It disappears almost as soon as it's made!

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Spinach Bars

Reviewed: Apr. 4, 2007

This was very good. I'll make it again with less butter. I added just a pinch of nutmeg.

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Creamed Spinach

Reviewed: Feb. 20, 2007

This tasted good, but it's a bit labor intensive. I sauteed the garlic first, with half a chopped onion. I took points off since there's nothing in the directions to indicate when the last three ingredients should be added.

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