Beth Recipe Reviews (Pg. 1) - Allrecipes.com (12300068)

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Shrimpcargot

Reviewed: Jan. 16, 2012
I def. tweaked this recipie. Added twice the garlic, sprinkled on bread crumbs, salt, pepper and lemon juice. For the reviews that said the mushrooms weren't done enough, here's a trick from my mother: Bring 6 cups water, 2 tbs lemon juice & mushroom caps to boil, reduce heat and simmer 6 minutes. Drain on paper towels while you're making the filling. You can even store the boiled & drained caps for 24 hours. Proceed as recipie directs for filling. Please note! Mushroom caps will shrink by HALF when you boil them, so make sure you're using extra large caps.
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Pork Chop Skillet Dinner

Reviewed: Sep. 3, 2011
I was making this for one, so I really had to do some adjusting. I added one garlic clove and salt & pepper. The rice was a bit sweet, but it was a great compliment to the pork. I imagine this would be even better with boneless chicken and a splash of tequilla :-)
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Biscuits for Two

Reviewed: Jan. 11, 2011
I used butter instead of shortening, and they turned out perfect, though a tad more salty (of course). I think the key to getting them to rise and be flaky is extra kneading. I did have trouble actually getting 4 biscuits out of the dough, but the three I made were wonderful.
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