Elizabeth Recipe Reviews (Pg. 1) - Allrecipes.com (10718017)

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Mama's Easy Awesome Meat Sauce

Reviewed: Oct. 21, 2009
Definitely easy, can't go wrong with this one. If you have any fresh basil on hand, it really brightens up the flavors to add about a tablespoon of chopped fresh basil. Also good with 1/8 tsp crushed red pepper flakes.
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5 users found this review helpful

Blue Sky Martini

Reviewed: Jul. 13, 2009
As a former (somewhat rusty) bartender, I know what would remedy this recipe. Sweet vermouth does not go well with vodka. Maybe it was supposed to be dry vermouth. Even with dry vermouth, I'd suggest greatly reducing the ratio or eliminating it altogether. I just don't think either type of vermouth goes well with blue curacao but that might be my personal taste. Also, you should garnish with a lemon twist and not olives. Hope this helps! Great looking drink as-is, though.
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22 users found this review helpful
Photo by Elizabeth

Coconut Poke Cake

Reviewed: Apr. 6, 2009
I made this cake over the weekend, and I was quite impressed with how it turned out! I accidentally bought yellow cake mix instead of white, and it STILL turned out fabulous. I did make a few modifications. I drained (very well) a large can of crushed pineapple and reserved the juice. I substituted the reserved juice for half of the water in the cake mix recipe, which meant I still had a small amount of juice left after that. After the cake was finished baking I mixed together the remaining juice and the cream of coconut, and I omitted the sweetened condensed milk. I placed the drained pineapple on top of the cake before spreading on the whipped cream. Even after omitting the condensed milk, the cake was very moist and sweet but not excessively sweet. I don't like coconut but I sent the cake to work with my husband, who is a police officer. He said that everyone went crazy over the cake and it was gone in no time! Update 12/20/2010 after having made this cake several times: I've found that it's best to stick to the recipe except for the icing. To ice the cake and make it hold together a little better, take 1 container of plain white cake icing and gradually fold into it an entire tub of whipped topping, extra creamy if available. This holds the cake together a little better. Also, I like to put the coconut on the iced cake, and then pat in a small amount of toasted coconut flakes to improve the appearance.
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11 users found this review helpful

Green Bean Salad

Reviewed: Jan. 26, 2009
I omitted the pimentos, used a can of white shoepeg corn instead of regular, and added 1 small can of mexican style corn. The only other change I made was reducing the oil to 1/4 cup. I feel that 1/2 cup just makes the salad too oily, which is my reason for 4 stars and not 5.
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6 users found this review helpful

Crab Ceviche

Reviewed: Jan. 19, 2009
Definitely a good recipe if you are concerned about the cost of preparing true ceviche. I felt that it was missing a little something but overall, for the cost of making this recipe, it's great!
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1 user found this review helpful

Salmon Patties II

Reviewed: Oct. 20, 2008
This recipe is an old fashioned Southern style one.... I love it just the way it is. If it's too bland, just add a little salt and pepper, and a dash of Worcestershire sauce. Otherwise, I love it as is.
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28 users found this review helpful

Baked Zucchini

Reviewed: Aug. 11, 2008
I put the sliced zucchini in a large zip lock bag and added 2 Tbsp olive oil instead of margarine. I added about 1/4 tsp of garlic powder, the salt and pepper, and oregano. I shook the bag to coat all the ingredients and followed the other instructions exactly. My husband is a plain meat and potatoes kind of guy and doesn't usually like unique side dishes, but he loved this recipe alongside baked chicken. If my picky husband will try something new, this one's a winner in my book!
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120 users found this review helpful

Baked Spaghetti

Reviewed: Jun. 25, 2008
I made this recipe last night for my family who is visiting. I made two changes, which I think were crucial to the success of this dish. I substituted ricotta cheese for the cottage cheese, and I used TWO 26 oz containers of sauce, both the garlic and herb variety. The only other thing that I did differently was to spread just a little sauce on the bottom of the dishes instead of greasing them, which worked just as well. I can't imagine making this without doubling the sauce... I just don't think it would be wet enough. Even with the extra sauce, the casserole still stuck together well enough to serve with a spatula. I honestly believe that this would have served more like 12 people, because there were six of us and we have more than half left over after some of us had seconds! This makes a very large batch, which is great because I don't have to cook tonight!
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1267 users found this review helpful

Slow Cooker Tender and Yummy Round Steak

Reviewed: Feb. 25, 2008
This is an excellent and simple recipe, and I've done something very similar with all roasts that I make. The only difference in my recipe is that I use a 3.5 to 4 pound boneless chuck roast and I substitute a can of beef broth for the cream of mushroom soup because of a food allergy. It's also a good idea to add a couple of tablespoons of worcestershire sauce for added flavor. If you substitute the beef broth for cream of mushroom soup, you'll need to add about a tablespoon of corn starch at the end of cooking to thicken the gravy.
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4 users found this review helpful

Asian Lettuce Wraps

Reviewed: Feb. 15, 2008
This recipe is absolutely incredible! I'm not big fan of ground pork, so contrary to a lot of other reviewers, I liked the flavor of the ground beef in this recipe. This dish is excellent--I ate half of it in one sitting by myself! It's a great meal for high protein diet.
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2 users found this review helpful

Broccoli Beef I

Reviewed: Jan. 7, 2008
As-is, this recipe is good, but I added a few extra spices to make it really tasty. I doubled the garlic, used ground ginger instead of fresh (it was what I had on hand), added 1/4 tsp of red pepper flakes, and 1 tsp of onion powder. I also used reduced sodium soy sauce, and omitted the sugar. A quick, easy, and tasty recipe!
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2 users found this review helpful

Mini Cheesecakes I

Reviewed: Nov. 9, 2007
Excellent, but be sure to follow the cheesecake tips on this website if you aren't a cheesecake expert. Otherwise, your cheesecakes may crack or sink in the middle. This is a great recipe to add whatever toppings are your favorite!
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2 users found this review helpful

Easy Meatloaf

Reviewed: Oct. 25, 2007
This is an excellent and simple homestyle recipe. My husband is a picky eater and likes good old homestyle cooking, and this was great! I used lean ground beef, you know, the kind you can buy that says that it's only 8% fat. I was glad that I did, because the lack of fat didn't make the recipe turn out dry at all and I didn't even have to worry with draining off the fat. I've since made the recipe with ground chuck, which seemed like way too much fat to drain. I used seasoned bread crumbs instead of plain, and added Worcestershire sauce as other reviewers suggested. Great recipe, thanks for sharing!
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1 user found this review helpful

Fast and Friendly Meatballs

Reviewed: Oct. 17, 2007
This recipe is so easy and wonderful! I used ground chuck instead of turkey, and I added a tablespoon of milk, a teaspoon of worcestershire sauce, and some additional basil, garlic, and onion powder. I followed the cooking instructions, but felt that they could have cooked 5-10 minutes longer. I will make this recipe again, and next time I will place the meatballs on a rack in my pan and not worry about turning them at all! Thanks for an awesome recipe!
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11 users found this review helpful

Smoked Turkey Tortilla Wraps

Reviewed: Oct. 16, 2007
This is a very simple recipe that you can easily customize to your taste! I omitted the sour cream and substituted sliced provolone cheese for the cheddar. I also added bacon and drizzled with ranch dressing before rolling up the wraps. Next time, I think I'll add some roasted red peppers for a little kick, or maybe try the cream cheese with chives as others suggested.
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4 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Oct. 3, 2007
I think the cooking time is far too long for this recipe, because it really dried out the meat when I tried it the first time. After experimenting a couple of times, I've found that three hours or so on low works just fine. I also added 1 clove of garlic minced, a dash of tobasco, 1/2 tsp of red pepper flakes, and about a tablespoon of extra Worcestershire sauce for added flavor. I agree with a couple of other reviewers that the sauce was quite thin, but it worked fine adding some of it to the leftovers because I shredded the remaining chicken and we ate it on buns. Leftovers were great as chicken BBQ sandwiches, too!
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2 users found this review helpful


Reviewed: Jul. 31, 2007
I've always made my guacamole this way. The only thing that I do differently is omit the cayenne and add one very small seeded and finely diced jalapeno (it's not as hot as you might think, but you can reduce the amount added to suit your taste).
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7 users found this review helpful

Chicken Quesadillas

Reviewed: Jun. 8, 2007
I've been making a variation of this recipe for several years now. I cheat when I'm in a hurry and use canned chicken because it's so much easier, and I add 1/2 cup diced bell pepper. After I've sauteed the pepper and onion in a large skillet, I add the chicken and a well-drained can of Rotel (any variety you prefer, but I like the one with lime and cilantro). As long as you drain the diced tomatoes properly, your quesadillas will be just as crispy. The Rotel adds another dimension of flavor, especially with the lime and cilantro.
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66 users found this review helpful

Healing Cabbage Soup

Reviewed: Jun. 6, 2007
I just made this recipe tonight. It is probably one of my top 10.... the best/easiest thing you could ever wish for!! Instead of bouillon cubes and the two quarts of water, I used only two cans of reduced sodium chicken broth, because after making this recipe a few times, I realized that I prefer it have much less liquid. I did not add salt, and added 1/2 tsp of crushed red pepper flakes as well for a kick. The thing about having less liquid in this soup is that it can be served as soup, or other times you may prefer to drain away some of the liquid and actually serve it as a tasty side to any simple pork chop or chicken dish. I make this at least once a month and it's enough for 8 servings for us, even with the reduced liquid. At times, I use only ONE can of chicken broth when I know that I plan on serving this as a side dish and not a soup. It's still every bit as delicious!
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13 users found this review helpful

Honey Ginger Shrimp

Reviewed: Jan. 17, 2007
I took the advice of other reviewers and reduced the amount of red pepper flakes. I used about a teaspoon, and that was about the right amount of heat (for me). It did seem like something was missing, but I couldn't quite put my finger on it. It was okay, but next time I will certainly use it as a base and tweak the recipe.
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3 users found this review helpful

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