Elizabeth B. Recipe Reviews (Pg. 1) - Allrecipes.com (10323654)

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Elizabeth B.

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Jamie's Minestrone

Reviewed: Jan. 30, 2014
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!
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Quick and Easy Oatmeal Muffins

Reviewed: Mar. 25, 2012
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!
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Pork Tenderloin with Creamy Dijon Sauce

Reviewed: Dec. 22, 2011
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.
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Creamy Potato Leek Soup II

Reviewed: Sep. 26, 2011
This was a really good, basic potato leek soup. I used nearly a whole 5 pound bag of Yukon Gold potatoes, 4 smallish leeks, chicken stock and half and half. Make sure you slice and clean the leeks properly, slicing them the long way and then again in half-moons. Rinse them in a bowl of cold, clean water to wash away all the silt. I accidentally burned about 2/3 of my bacon, but it was all for the best because I think a whole pound might have made this too decadent for us. We thought the soup needed salt, but maybe that was because we didn't use all the bacon. I also ran a hand blender through the soup, making it mostly pureed but still a little chunky. It was rich with the half and half, but I'm sure heavy cream really does the trick. The was a good, hearty fall soup and I will definitely make it again.
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Roasted Okra

Reviewed: Aug. 30, 2011
This was so good! I had never eaten, let alone prepared okra and even our 5 year old tried it and liked it. My only complaint about this recipe is that it is WAY TOO SALTY as is. I had thought that 2 t of kosher salt sounded like a lot, so I only put in 1 t and it was still much too salty for our taste, and we had 24 okra pods. I'll definitely make this again, but will probably only use 1/2 t of kosher salt. Thanks for the non-slimy way to enjoy this vegetable!
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Lebanese Chicken and Potatoes

Reviewed: Apr. 7, 2011
I just made this for dinner and was very pleased. I only had boneless breasts, so I cut those into smaller pieces. I also halved the recipe and follow all the ingredients, except used 1/4 cup olive oil and 1/4 cup lemon juice as well. I thought the amount of lemon was just right. It came out perfectly done and tender, with a great amount of cooking liquid from the lemon, oil and chicken. I roasted asparagus in the same oven for the last 15 minutes and it all went well together. My husband thought it was delicious and said to definitely make it again.
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Superfast Asparagus

Reviewed: Jan. 27, 2011
This was good, but too oily. I think I will use half the oil next time, as I like my asparagus a little crispy on the ends. I also substituted seasoned salt for Cajun seasoning and it had good flavor.
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4 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Jan. 26, 2011
I am so happy I found this recipe. This is the one meal that is guaranteed to get my kids eating. Sometimes I make the meatballs, sometimes I use premade turkey meatballs and sometimes I just make a meat sauce. I usually use 28 oz. diced tomatoes and 28 oz. tomato sauce, but have also used the whole tomatoes as well as crushed tomatoes. But no matter what, it is a hit. I'm making the sauce right now to use for baked mostaccioli tomorrow night. It's probably cheaper and definitely easier to use jarred pasta sauce, but there are so many weird unnecessary ingredients. I feel so good feeding my family a meal completely from scratch. This is great!
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Grilled Lemon Chicken

Reviewed: Jan. 26, 2011
This had a lot of potential. Like other reviewers, I omitted the red pepper. I marinated it for about an hour and a half and it was very moist. I used a cast iron grill pan instead of the grill and it turned out kind of soft. If I'd used our gas grill, I'm sure it would have been nicely charred. The flavor was good, although a bit heavy on the mustard. I will try it again, though. This leftovers will be good cut up and tossed in a salad.
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Favorite Banana Blueberry Quick Bread

Reviewed: Nov. 30, 2010
I am always trying to find new healthy snacks for my kids, while using up extra fruits and vegetables. I made these into muffins and they turned out great. I used 1/2 cup oil instead of shortening (it was a light olive oil/canola mix) and frozen blueberries. I didn't thaw the blueberries, just ran them under warm water for a second to get rid of the frost. I also used 2:1 whole wheat to all purpose flour, 1:1 white sugar to brown sugar and replaced the pecans with extra oats. I baked them for 25 minutes, as suggested by another reviewer. I will definitely be making these again.
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Playgroup Granola Bars

Reviewed: Oct. 5, 2010
Wow, these are so good! I made them with 1/2 c dried cranberries and 1/4 c sliced almonds, and I am going to have to stop myself from eating them all at once. I can't wait to experiment with other add-ins. They weren't as crunchy as I would expect a granola bar to be, but more cookie-like. But, they still taste good so I won't complain! So easy, too!
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Sesame Pasta Chicken Salad

Reviewed: Oct. 1, 2010
I brought this to a pot luck and it was all eaten. I altered the recipe a little, reduced the oil to 1/3 c, sugar to 2 T. I used whole wheat linguine, and would have preferred soba or udon noodles but couldn't find them. I also added shelled edamame and julienned orange and purple bell peppers. I will make this again, it had a great taste and you can use what you've got in it - it's a great base recipe as is.
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Butter Chickpea Curry

Reviewed: May 26, 2010
This is so good! I used crushed tomatoes, half and half, and accidentally put in 2 t of cumin instead of one. It all worked out great, though. I added 2 chopped chicken breasts so I decreased the potatoes to 2. I'm serving it with basmati rice and I will definitely be making it again. It tastes creamy and spicy - not hot, but spicy. Just perfect.
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Pork Chops a la Slow Cooker

Reviewed: May 19, 2010
This wasn't as good as I'd hoped. I like to use cream soups in the crock pot but have never used a broth soup before. The dish ended up tasting processed, like chicken and rice soup you could eat with a fork. I won't be making this again.
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Berdean's Cube Steak

Reviewed: May 19, 2010
This was great! My mom always made cube steak when I was a kid and I loved it. But when I would try to cook it as an adult, it always turned out too chewy. This was a perfect and easy way to make it fork-tender. I also added some onion powder to it. My gravy was sparse, but it didn't really need it because it was so easy to chew. I'll definitely make this again.
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Butternut Squash Soup II

Reviewed: Jan. 3, 2010
I thought this soup was great. It was so velvety and rich. I had bought a pre-cut package of butternut squash that also had yams and turnips. I also added a 1/4 t of dried ground thyme. My house smelled like I was roasting a chicken while it cooked! This was a perfect soup for a cold winter night, and I will be making it again.
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French Toast Casserole

Reviewed: Dec. 13, 2009
This was really good and easy, and didn't require soaking overnight which helps when you're in a hurry! I used Hawaiian bread and put brown sugar in the egg mixture. I also made a blueberry and raspberry sauce. Very sweet, but very yummy.
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Easy Spicy Roasted Potatoes

Reviewed: Oct. 28, 2009
I was always afraid of roasting vegetables because they'd end up burnt on the outside and hard on the inside. But this recipe makes the best potatoes, I have made it at least 3 times a week since I found it! I don't add onions or the other seasonings, but instead use a spiced McCormick sea salt. I've made it with red potatoes and russet, with and without skins, and they both work. The first time I made it, though, I did use onions and I also chopped up a zucchini. They almost melted into the potatoes, I couldn't believe how good it was. Great recipe!
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Oven Fries

Reviewed: Jun. 18, 2009
I was so disappointed! I cut the potatoes into 1/2 inch strips, like the recipe said. But on the picture, the potatoes are definitely wedges. I followed the rest of the directions exactly and ended up with soft-cooked fries with burnt edges, caked to the foil. What a waste of time :(
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Tender Pork Roast

Reviewed: Oct. 20, 2008
I followed this recipe exactly, except I used reduced-sodium soy sauce and I thought the salt content turned out just right. While it was cooking, I became disappointed because it just smelled like barbecue sauce and I am sick of bbq pork. But when it was ready I was really surprised. I didn't pour the juice over the pork, it was tender enough without it. It just had a really nice flavor to it. My husband was pleasantly surprised as well, and my picky 3 year old ate more than he usually does!
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