Elizabeth B. Profile - Allrecipes.com (10323654)

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Elizabeth B.


Elizabeth B.
 
Home Town: Glendale Heights, Illinois, USA
Living In: Winfield, Illinois, USA
Member Since: May 2007
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Walking, Photography, Music
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Recipe Reviews 21 reviews
Jamie's Minestrone
This was one of the best soups I've ever made! I was looking for a recipe to use up some ingredients that I had, so my soup wasn't 100% according to the recipe but I don't think it would matter, the base was the same. I added a couple of Yukon Gold potatoes, peeled and cut up, about a cup of a corn/pea/carrot/green bean frozen vegetable mix instead of the can of green beans, and one whole can of white kidney beans instead of one cup red. I omitted the red wine and used one large zucchini instead of three. I used half of the amount called for of onion, celery and carrots. I kept the ratio of chicken broth, water and tomato sauce. Finally, I used whole wheat penne instead of shells, and cut them into shell-sized pieces once cooked. We were really impressed with the results and will definitely be making it again!

0 users found this review helpful
Reviewed On: Jan. 30, 2014
Quick and Easy Oatmeal Muffins
I changed this a bit - 1/2 c brown sugar, 1/4 c oil, 1/4 c applesauce and about 1/2 t cinnamon. My kids ate it for breakfast and after dinner for dessert. I made a loaf but had to bake it for longer than 20 minutes, more like 30-35. The oats become so soft that you really can't tell they're there, which was great because my son thinks he doesn't like oatmeal. I called it "breakfast bread" and I'm about to make a second loaf because the kids want it again for breakfast tomorrow!

64 users found this review helpful
Reviewed On: Mar. 25, 2012
Pork Tenderloin with Creamy Dijon Sauce
Wow, this is my new favorite meal. I used a pork loin roast instead of a pork tenderloin because that's all the store had, but it turned out just as well. I did brown the meat, which I feel is essential when you make a roast in the crock pot. Otherwise it comes out gray and unappealing. I can't buy Campbell's cream soups because of the MSG so I bought a cream of mushroom from Whole Foods. I didn't realize until too late that it was not condensed. However, I think I liked it better because it was thinner, like a gravy, and had bits of carrot and things that you don't get in Campbell's cream of mushroom. I also used that Philadelphia Cooking Creme because I had it on hand. It didn't blend very well, but I think it gave it a creamier flavor than the sour cream would have. All in all, I will definitely be making this again. I was so good, I couldn't help myself from having seconds.

1 user found this review helpful
Reviewed On: Dec. 22, 2011
 
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