Beth Recipe Reviews (Pg. 1) - Allrecipes.com (1236183)

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Beth

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Cream of Pumpkin Soup

Reviewed: Nov. 15, 2010
Loved this soup! I just used less onion and milk instead of cream. Don't forget to read "Pumpkin Soup" to your kids before you make it. They got a kick out of making and eating it because they love the book (and the soup now too).
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1 user found this review helpful

Italian Veggie Rolls

Reviewed: Nov. 12, 2005
Excellent!! One note -- if you don't like the texture of peas, skip them. I thought that they would blend in with the other veggies, but they tend to burst in your mouth when you chew them. Everything else was wonderful.
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15 users found this review helpful

Coffeebar Chai

Reviewed: Jun. 5, 2005
This chai recipe is scrumptious! I also add in a shake of Allspice and a peppercorn and skip the honey to lower the sugar. Splenda or Vanilla soy milk tastes good to sweeten it. I like froth, so I separate the milk and put about ½ cup of the milk into my Magic Bullet (it doesn’t work in my blender) and froth it up for 1 minute then nuke it for about 45 seconds. I make the recipe as called for and then add the amount of milk I want to the top of my cup of tea. A shake of cinnamon, and I feel like I have the best treat around. Thanks for sharing your recipe, Heather!
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5 users found this review helpful

Cottage Cheese, Avocado, and Black Bean Salsa

Reviewed: Apr. 19, 2005
This recipe is scrumptious! After looking at the ingredients, I knew I was going to love it. It’s easy to alter according to your preference: I used an extra ½ can of black beans, frozen baby white corn (I microwaved it), and extra avocado. I also made my own salsa recipe really quickly with lots of garlic and cilantro!! One night, my family spooned it over hot baked potatoes, and we loved every bite. We also have added chicken from the barbeque and a little bit of cheddar and put it over baked potatoes. Dave, thank you for sharing your recipe that is now one of our favorites!
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23 users found this review helpful

Caramel Peanut Fudge

Reviewed: Dec. 28, 2003
I worked this recipe into my Christmas baking day and it was so worth it! Out of all the goodies I shared, this was everyone's favorite. Here are the tips that helped make it the best and easiest: use parchment paper so that it comes out of the pan easier, put each layer into the freezer to harden so that it speeds up the wait time, present the candy in cupcake cups, and use butterscotch chips in only one of the layers--I put it only in the bottom layer because it has a very dominating flavor. I substituted 1/4 C. choc. chips for the butterscotch in the top layer. Remember that a 7 oz. jar of marshmallow cream = 1 1/2 C. I warmed this in the microwave first so that it came out easier. This isn't something you want to make when time or patience is limited, but I hope these tips make it a little easier! Oh, have I mentioned that this is delicious?!
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75 users found this review helpful

Peanut Butter Cup Bars

Reviewed: Jun. 22, 2003
Mmm! This has a very smooth center, making it different from all of the other peanut butter bars. I made a graham cracker crust with g.c. crumbs and butter, only because I didn't have graham crackers on hand--it is delicious! I stuck it in the freezer after putting it together, and it was set and ready to eat in minutes!
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22 users found this review helpful

Kettle Corn

Reviewed: Jun. 9, 2003
Mmm! I took the combined advice of those who came first: heat the 3 T. of oil with a few kernels until they pop, add the sugar and stir, add the popcorn, put on some oven mits and shake! Don't forget to shake even after you take the pan off the fire because there is still a lot of heat/popping and the popcorn can still burn (I did it!). Put it in a bowl quickly before it clumps or sticks. Then I quickly sprinkle on salt, a little more sugar (or Splenda), and some Butter Buds. Stir it up or shake it and it is a perfect snack!
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14 users found this review helpful

Korean BBQ Chicken Marinade

Reviewed: May 19, 2003
This is a keeper in my house--especially for my picky husband who loves to BBQ. I took the advice of others and used red pepper flakes since they are handy, added crushed garlic and sesame seeds sprinked on top, and reserved some of the marinade (thickened with cornstarch) to pour over the chicken and the other side dishes. Thinking ahead the next time, I doubled the marinade. I used half of the marinade for that nights dinner and put the other half of the marinade with a few pieces of raw chicken in a ziplock for a second dinner. I put that bag of marinading chicken in the freezer. It marinaded while it froze, then 2 weeks later it marinaded while it defrosted for about 48 hours in my fridge. It made for an easy dinner--we threw it on the BBQ and made some rice and veggies. Thanks for the great marinade!
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98 users found this review helpful

Grilled Peanut Butter and Jelly Sandwich

Reviewed: Mar. 17, 2003
Mmm! I won't eat a PB&J any other way! This also grills up nicely with "I Can't Believe It's Not Butter" spray if you'd like to save some calories.
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2 users found this review helpful

Pork Chops to Live For

Reviewed: Nov. 21, 2002
I took the advice of others to add more seasoning and decided to try a packet of Lipton Onion Mushroom soup mix over the top of the pork chops. Oh, yum! I sprinkled about half of the packet over the pork chops so I did not overwhelm my hubby...this was a big hit. Also, I did not have 2 cans of Cream of Mushroom soup so I threw in one can Cream of Mushroom and one Golden Mushroom--another surprising bonus to our taste buds! Give it a try. It's tasty and easy!
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3 users found this review helpful

Chocolate Peanut Butter Cup Cookies

Reviewed: Sep. 21, 2002
My family begs for these cookies! I combined all of the wonderful advice of the cooks before me: use 1/2 butter and 1/2 Crisco for softness, use 1/2 dark and 1/2 light brown sugar for the best flavor, use less cocoa powder to keep more of a peanut butter flavor, and bake them for 6-8 minutes so they don't dry out. And the best advice of all was to use mini peanut butter cups, cut them in half, and freeze them before you put them in the cookie to bake. This helps to maintain part of the candy shape and when you get to that center bite--well, you will see!!! Thank you all for making me a cookie-making legend in my family!
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236 users found this review helpful

Easy Focaccia

Reviewed: Jun. 10, 2002
This bread is so tasty. I used a little less rosemary and sprinkled some garlic salt--it was so wonderful. It is definitely worth the wait!
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7 users found this review helpful

 
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