BETHANY S. Recipe Reviews (Pg. 1) - Allrecipes.com (1072994)

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BETHANY S.

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Chicken Breasts With Herb Basting Sauce

Reviewed: Jan. 18, 2012
Very simple and good! I just placed the chicken in the pan, poured the basting sauce over it all, and used my hands to make sure it coated completely while rubbing the herbs in. I did as another reviewer suggested and removed the foil during the last 10-15 minutes of cooking to brown it slightly. I also turned the chicken over once. I used a brush instead of a baster to distribute the sauce while cooking. The chicken came out so tender and juicy, and very flavorful too. I didn't change much except using dry parsley and adding it with the other herbs, and eliminating the hot sauce. I used split, bone-in chicken breasts and left the skin on while roasting. I will definitely make this again! Thanks for the recipe!!
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Gaye's Microwave Fudge

Reviewed: Oct. 4, 2011
Wow! Amazing that you can make fudge that quickly and easily and have it turn out so good. I veganized this for my boys who have severe food allergies, using dairy-free margarine and rice milk. The only thing missing was a little salt, but that was my fault since the margarine is unsalted. I followed others recommendations to melt the "butter" and "milk" together first in the microwave. I used a whisk to mix the cocoa and sugar, and remove lumps. Then I added the milk mixture to the dry mixture, and continued to stir with the whisk. I added the vanilla, and continued mixing with a rubber spatula. It came out so smooth! I didn't grease the pan but used foil instead, as others suggested, which made cutting easy. Thank you for this recipe!! I will definitely make it again . . . And again . . . And whenever I need a quick chocolate fix. :)
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3 users found this review helpful

Super Sausage Gravy

Reviewed: Nov. 3, 2009
This was quick and easy to make. We have dairy and soy allergies here, so I used oat milk and it tasted the same as "regular." I think next time I will increase the liquid and/or decrease the sausage; it didn't have the consistency of gravy (not runny enough) and was heavy on the sausage. Maybe I just cooked it too long!
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5 users found this review helpful

Buttermilk Cinnamon Rolls

Reviewed: Jan. 30, 2009
I was so happy to find an egg-free recipe (due to food allergies), & this one worked well. I used sour oat milk (1 1/2 T. vinegar plus enough oat milk to equal 1 1/2 c.; mix & let sit 5 minutes) in place of buttermilk. I ended up using my bread machine. Next time I won't "proof" the yeast beforehand though; I'll just add it dry to the bread machine as the last ingredient, adding the liquids first. Most cinnamon rolls have sugar in the dough, so I added 1/4c. sugar with the rest of the dry ingredients. I also used BREAD FLOUR. The dough turned out nice & soft, not sticky, and was VERY easy to work with (huge rectangle!). For the spread, I substituted white sugar for the brown sugar & added more cinnamon. I rolled the dough, starting at the long end, & used thread to cut the pieces (put thread under the dough log, bring both ends up, crossing each other, & pull out & down); this works much better than a knife, which tends to squash & seal the dough. Next time I will bake them in a 9x13" pan (10x15" is too big). The rolls need to touch each other on the sides so they raise more in the oven. I made a simple glaze of 1 c. powd.sugar & 1 t. vanilla extract mixed with enough "milk" to make it smooth & thin enough to drizzle. These really turned out great!
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2 users found this review helpful

Toasted Pumpkin Seeds with Sugar and Spice

Reviewed: Oct. 25, 2008
Very tasty! I roasted the seeds on a foil-lined pan, sprayed with non-stick spray to keep them from sticking. This made for easy clean-up, and also was an easy way to transfer the seeds to the pan. I read some of the reviews, and decided to heat the oil and melt the sugar ahead of time, BEFORE adding the seeds. (I used 1 T. oil, 1 T. margarine, and a drop of water with the 2T. sugar.) I set this aside as I waited for the seeds to finish toasting, which took 35 minutes at 275 degrees. I added the toasted seeds to the melted sugar mixture, and tossed them together over medium heat. Then I added the spice/sugar mixture, removed the pan from the heat, and mixed all until well coated. (I did not feel that there was a need for a separate bowl; I did all the mixing in one pan.) I added a bit more cinnamon and used only 4T. sugar overall, instead of the 6T. it calls for. This is definitely better than the traditional salt-only roasted seeds!
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136 users found this review helpful

Grecian Pork Tenderloin

Reviewed: Aug. 22, 2008
NOTE: This is WAY TOO MUCH marinade for 2 pounds of pork. I used 1/3 of all ingredients (except the pork), and it was plenty for 2 pounds of pork! (If you change the serving size of this recipe to yield 2 instead of 6, you will have the right proportions.) I also added 2 T. of sugar and a dash of pepper. It came out great! I was looking for a marinade free of soy (soy sauce, teriyaki, etc.), and this is perfect. We make this all the time now! We usually cut up the pork into large cubes before marinating, and then grill them as kabobs with green peppers, cherry tomatoes, and pineapple. Always a favorite in our house--and we never have any leftover!
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4 users found this review helpful

Tasty Texas Tenders

Reviewed: Apr. 30, 2008
These came out so good! Everyone loved them!! I had exactly one pound of chicken tenders, but the amount of cereal called for seemed excessive, so I halved that and also the garlic salt; it still made plenty of breading. I didn't crush the cereal too finely, which added some extra crunch. I ommitted the dill, and instead added my own mixture of seasonings: paprika, pepper, and marjoram. I sprayed the foil so the chicken wouldn't stick. The tenders were tasty enough that we didn't need to dip them in anything! I will definitely make these again!! :)
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1 user found this review helpful

Gobble Up Granola Snacks

Reviewed: Apr. 15, 2008
These came out PERFECT for me! They have the taste and consistency of store-bought granola bars!! The only thing I altered was adding more raisins (about 1 cup total) and using creamy soy nut butter in place of the crunchy peanut butter. (I think I'll add a little cinnamon with the raisins!) I'm not sure how others found these too crumbly--maybe their peanut butter was too dry, or perhaps CREAMY peanut butter would work better than crunchy. It might also help to make sure you mix it VERY thoroughly before putting it in the pan--this takes a while, so be patient--and to let them cool completely before cutting (they were much better the next day; they do fall apart if still warm). I also used my hands, as some suggested, to press the mixture into the pan. I will definitely make these again (and again, and again)!! I really want to try them with chocolate chips! Thanks!!
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2 users found this review helpful
Photo by BETHANY S.

E-Z Drop Biscuits

Reviewed: Apr. 1, 2008
VERY quick, easy, and tasty! I love how you can stir these by hand (no mixer necessary) and how you don't have to roll them out like traditional biscuits. The first time I made these, I used canola oil instead of the melted butter, as some suggested, and I substituted rice milk for the cow's milk (we have dairy, soy, and egg allergies in our house). I left out the cream of tartar, and I increased the salt to 1/2 t. and the sugar to 1T. I used a large scoop and was able to make more than 12 biscuits (about 16). The only downside was that they flattened out quite a bit while baking, and they were also very crumbly on the bottom (but maybe this was due to my alterations?). I made them the same way the next time, except I baked them in a greased muffin tin (instead of on a cookie sheet) and used the cream of tartar. They held together so much better! I will definitely make these again and again! THANKS!
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6 users found this review helpful

Taco Seasoning I

Reviewed: Jun. 26, 2007
Even BETTER than a packaged mix!! I had a little more than a pound of ground turkey, so I used heaping measurements of all ingredients, except for the salt, which I reduced to 1/2 t., and the black pepper, which I reduced to 1/4 t. I also ommited the crushed red pepper; this still had plenty of flavor! After browning and draining the meat, I added the spices along with 3/4 c. cold water mixed first with 1 t. corn starch. It came out perfect!! I never seem to have those little packets on hand, so I will definitely keep this recipe on file to make again and again!
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2 users found this review helpful

Spicy Sausage and Rice Casserole

Reviewed: Jan. 5, 2006
A good dish, but I altered it some, and was able to make it MUCH MORE QUICKLY. I used only 16 oz. sausage, and added the garlic and onion during the last few minutes of browning the meat to sautEe them all together. I used a 28 oz. can of DICED tomatoes, undrained, and 1 full can of chicken broth. Since these already have salt (and the sausage is flavorful enough), I didn't use ANY salt. I don't know why people bothered to complain of it being too spicy. Couldn't they see that 1 t. each of black and cayenne peppper was WAY TOO MUCH?!? So adjust the spiciness accordingly. (I only used a dash of black pepper.) The biggest change was that I didn't cook it in the oven. I just left everything in the large skillet once mixed. I brought it to a boil, then reduced the heat, covered it, and cooked it for about 15 - 20 minutes, until the rice was done and most of the liquid was absorbed. It was a lot quicker this way, and I didn't have to add any extra liquid as some others had to do when using the oven. We had this as a main dish, and everyone in my family really liked it. I will definitely make it again, with the changes mentioned here, of course.
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808 users found this review helpful

Mini Cheesecakes I

Reviewed: Feb. 5, 2005
I would have given this five stars except I didn't test the EXACT recipe. I made these alterations: I did a graham cracker crust instead of the vanilla wafers (1.5 cups graham cracker crumbs, 1/4 cup sugar, and 1/4 c. melted butter/margarine, all mixed together) and I added 1 T. flour to the cream cheese mixture (as most cheesecake recipes have a little flour). I would also recommend refrigerating the cheesecakes (once cooled) before adding the cherry pie filling. This recipe made more than 48 (about 60). Overall, very good, and I will definitely make these again! Great for Valentine's Day too!! :-)
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4 users found this review helpful

Chris' Bay Area Burger

Reviewed: Jun. 7, 2004
Way too salty (and I only used 1 t. salt)! Other than that, the flavor was great. Thanks!
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3 users found this review helpful

Chicken, Garlic, and Sundried Tomato Pasta

Reviewed: Jun. 3, 2004
I made a meatless (no chicken), slightly altered version of this, and it stilled turned out good. Here's what I did: I used about 2 T. oil instead of the butter. I addded 1 t. paprika, only a dash of salt, and 1/4 cup grated parmesan cheese (instead of Romano). I mixed cooked spaghetti noodles (they were leftover--maybe 3/4 pound?) with the sauce, poured it all into a sprayed casserole dish, topped it with fresh tomato slices and then shredded Cheddar cheese, and baked it in the oven for about 30 minutes. Yum!
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1 user found this review helpful

Banana Cake Cookies

Reviewed: Jun. 3, 2004
These cookies were excellent--really soft and moist! I made a few changes though: I used margarine instead of the shortening, cinnamon in lieu of the cloves, and 1 cup semi-sweet chocolate chips in place of the nuts. I didn't do the icing either (I don't think they need it!). I made these yesterday, and they're almost all gone!! I will definietly make thse again when I have "leftover" bananas. Thanks Robin!
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69 users found this review helpful

Strawberry Romaine Salad I

Reviewed: May 23, 2004
Very good--even without all the required ingredients (I didn't have spinach or onion). The dressing was so much better than any store-bought one!! I used red wine vinegar instead of white, which gave the dressing a slight pinkish color, and it still tasted fine. Next time I think I will reduce the mayo (maybe 1/3 cup?) and the poppy seeds (2 T. is WAY too much--maybe 1 T.?), and increase the vinegar (3 T.). Also, I think this would taste great with toasted, candied almond slivers. Thank you Mary for a delicious new way to use strawberries! I will definitely make this again--in fact, I have some dressing left over! :-)
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32 users found this review helpful

Mock Champagne

Reviewed: Apr. 24, 2004
Very good and very easy! I made a raspberry version of this for a bridal shower and everyone loved it. I substituted raspberry ginger ale for the regular ginger ale and added raspberry sherbert. It makes a TON, so be sure to use a BIG punch bowl!! You couldn't really see the lemon and orange slices that I put in the ice ring though (maybe because it was pink?), and remember that the ginger ale will expand some in the freezer so don't fill the ring to the top. It's easy to replenish the bowl (IF you need seconds) since it takes only one of everything (no need to make more than one ice ring though). Thanks! I will definitely make this again.
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5 users found this review helpful

Apple Rosemary Pork Tenderloin

Reviewed: Feb. 21, 2003
My family really enjoyed this meal. I used apple juice instead of the cider, and cut the cooking time in half (just use a meat thermometer to determine when it's done so you don't "kill" it). The rub was a bit too much in the end; I may just add the herbs/spices to the marinade next time instead. I really loved the "gravy," although the pork is so flavorful, you don't even need it. I used red delicious apples, and they were the best part!! Overall, this was very good, and I will definitely make it again! Thanks Bob!
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14 users found this review helpful

Cinnamon Pork Loin and Potatoes

Reviewed: Feb. 21, 2003
I definitely agree with "Mouse" and "FMarion" below. I just wish their reviews were here before I made/ate this!! After reading the description and all the positive reviews, I was REALLY disappointed with the taste (that's the nice way to put it). Maybe I am just used to associating cinnamon with sweet. I ended up removing the sweet potatoes, rinsing them off, and turning them into mashed ones (with brown sugar and butter) instead! I will NOT be making this again. Thanks anyway!
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Marinated Pork Roast with Currant Sauce

Reviewed: Jan. 14, 2003
I halved this recipe and used with 5 small pork chops instead. I followed the directions exactly the same, except I baked the pork chops in some of the marinade mixture and only for 15-20 minutes (until cooked thoroughly). The chops were wonderful by themselves, BUT the currant sauce--YUM!--made them taste even better! It was THE PERFECT complement to the meat. The flavors melded together so well! Thank you Jackie! I will definitely make this again!!
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14 users found this review helpful

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