Whitney Ford Recipe Reviews (Pg. 2) - Allrecipes.com (10985019)

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Whitney Ford

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Hungarian Mushroom Soup

Reviewed: Jan. 9, 2012
Follow the directions as stated except I used canned mixed gourmet mushrooms...and dumped some black eyed peas in. Should have left the peas out. My rating is for how it would have been without the peas.
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4 users found this review helpful

Gin Rickey

Reviewed: Jan. 6, 2012
Lower cal version 2oz gin juice of one lime club soda...filled highball glass with ice pour in gin and squeeze in lime top with club soda....won't be as sweet as original but only cals are from the gin...use more lime if need more flavor
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7 users found this review helpful

Quick and Easy 20-Minute Chicken Posole

Reviewed: Jan. 5, 2012
Good for a quick meal. A very versatile recipe that is easy to throw together based on what you have on hand.
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3 users found this review helpful
Photo by Whitney Ford

Yogurt Chocolate Chip Cookies

Reviewed: Dec. 16, 2011
Very good. I used greek yogurt and I think that is why mine didn't spread out much...will use normal yogurt next time. Tasted great either way.
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4 users found this review helpful
Photo by Whitney Ford

Mushroom Slow Cooker Roast Beef

Reviewed: Dec. 1, 2011
This was very good. I typically have been using potatoes as a base for setting a roast in the slow cooker and hadn't thought about mushrooms. I was afraid they would become too soft but they held up well during cooking. The only thing I would change is using real onion instead of flakes; the tiny pieces of cooked onion flakes make it harder to save the leftover broth for later use and looked a little odd stuck to the mushrooms.
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3 users found this review helpful

Tomatillo Salsa Verde

Reviewed: Nov. 30, 2011
Very good. The only place where it needs improvement is that the salsa is a little thin if made per the directions. After blending I put it back on the stove on high for about 5 minutes and let the salsa boil down a little; stirring frequently. Next time I'll just add less water; 1.5 cups would probably be about right. I used this to make an enchilada casserole.
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3 users found this review helpful

Baked Beer Can Chicken

Reviewed: Nov. 28, 2011
Very good; using green onions to plug the top and covering with foil at the end made a big difference over more simple beer can chicken techniques. I left out the seasoned salt and salt because I rarely add salt (especially that much); it definitely didn't need it added as there was plenty of salt in the liquid the chicken was packaged in. I threw some cut up potatoes in the bottom of the pan while cooking and they came out great too.
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26 users found this review helpful
Photo by Whitney Ford

Jalapeno Jelly

Reviewed: Nov. 19, 2011
This was my first time to make my own pepper jelly and my first time to can anything. This recipe is good but I think it could be better. Harry and David's pepper jelly is what I'm use to and this recipe isn't to that level. I followed the directions exactly other than using a red bell pepper instead of green (for color). Problems I encountered: The liquid pectin comes in 3 ounce packets but this recipe calls for 4 ounces (that's just not very thrifty). If you actually get all the liquid out in step 2 it actually ends up making enough to fill 4 - 8 oz jars; I had to quickly wash an extra jar and I had 3 ready just in case it filled more than the 2 specified. It does not say how long to process the jars (from looking at other canning recipes I assumed 20 minutes; Ball's instructions says the recipe should indicate canning time). UPDATE: After sitting for a couple days in the jar the flavor improved significantly. It is also highly jelly so I think the liquid pectin could be cut back to 3oz so that only one packet could be used. So I'd give it a 4 for flavor but the odd amount of pectin as written makes stay a 3.
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10 users found this review helpful

Lower Carb Potato-Leek-Bacon Soup

Reviewed: Nov. 17, 2011
This was very good. The only change I made was using home made chicken stock because I had some in the freezer. I also didn't think there was a need to add salt (especially not if using canned stock) I would eat this even if it were not healthy and will make it again.
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2 users found this review helpful

Pumpkin Black Bean Soup

Reviewed: Nov. 7, 2011
It's ok as written but isn't a favorite. The only changes I made at the end were blending everything together because I didn't like the consistency with whole beans. After tasting I added a couple tablespoons of fat free sour cream; that helped a lot. I think that if I make this again I'll add half and half or whipping cream to the soup toward the end of cooking. I may also try it with two cans of pumpkin to see if that is better. If you are looking for pumpkin flavored soup then this is not the recipe for you; it tastes similar to normal black bean soup. I ended up throwing most of it out.
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2 users found this review helpful

Roasted Beets 'n' Sweets

Reviewed: Nov. 2, 2011
I think I would like this better if I was a bigger fan of beets. But it did taste pretty good and is pretty.
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3 users found this review helpful

Baked Pear

Reviewed: Nov. 2, 2011
Very good and easy to make. I don't know why the intro says it's not a dessert because it's not a side; too sweet.
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4 users found this review helpful

Broccoli Beef I

Reviewed: Nov. 2, 2011
Not at all like Chinese Restaurant Broccoli Beef; which I assumed it was poorly trying to imitate. Also not good. With some last minute add ins of extra soy sauce, extra ginger, extra sugar, garlic powder, onion powder, and red pepper flakes I was able to cover up the flour taste of the sauce. I plan on trying to make broccoli beef again at home but don't see a reason to try to make this particular recipe work by tweaking as there is little worth saving...I knew it was odd that it called for flour when most asian dishes use cornstarch; should have read the 1 star reviews first. If you make this and also don't like the sauce use a slotted spoon to salvage the good part.
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2 users found this review helpful

Patti's Mussels a la Mariniere

Reviewed: Oct. 31, 2011
I followed the recipe except that I doubled the sauce, garlic, and added the tomatoes towards the end as suggested in other reviews and it was very good. I usually don't like mussels that much (made if for husband) but loved them this way. The sauce goes great with whole wheat pasta.
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3 users found this review helpful

Displaying results 21-40 (of 86) reviews
 
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