Beth Field Recipe Reviews (Pg. 1) - Allrecipes.com (12960608)

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Beth Field

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Italian Chicken Sausage Stuffed Portabellas

Reviewed: Apr. 29, 2012
This was a very good recipe, we like it a lot. The mushroom caps I got were enormous, so next time I will double the ingredients, except for the sausage, since the caps were not filled. I used this as the main dish and added a salad with walnuts and strawberries as a side dish and my husband said it was better than a cruise ship meal! So this one goes on my favs list too.
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Grilled Mediterranean Greek Pizza with Sundried Tomato Chicken Sausage

Reviewed: Apr. 29, 2012
This pizza was excellent, but I would leave off the feta next time. Didn't need it, the other cheese was fine by itself. The chicken sausage was a nice touch and I diced it up small so it wasn't an overpowering flavor. My husband wants me to add this to our list of "fav" homemade pizza recipes now. And I can keep some Al Fresco in the freezer so that's not a problem. Overall really good and satisfying.
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Shrimp and Sweet Corn Maque Choux

Reviewed: Apr. 29, 2012
This recipe isn't a true roux, IMHO, because the half and half is added too late in the recipe for it to thicken, and next time I would leave it out. This tasted really fresh and delicious and would be great over rice or couscous.
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5 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Apr. 1, 2012
I wasn't that crazy about this recipe. It really cried out for spices - so taking the advice of other cooks, I did add some cumin and a little cinnamon in addition to salt and pepper. What this recipe needed was some chopped fresh tomatoes and chopped cucumber mixed in just prior to serving. Next time I try this I will add those. It is hard for me to find lentil recipes that I enjoy, but I want to use lentils more in cooking for their health benefits.
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4 users found this review helpful

Spicy Shrimp and Red Bean Soup

Reviewed: Mar. 25, 2012
This was REALLY good! My husband had it the next day again for lunch and said that the flavors were still distinct and it was even better. I had used the little popcorn salad shrimps that were frozen, and so the shrimps added a little more water than I would have liked. So if adding frozen shrimp, reduce the water to a half cup. It's not too thick, it works well. This is going in my fav's file for sure. And super easy!
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1 user found this review helpful

Yellow Squash Casserole

Reviewed: Mar. 25, 2012
This was very good and I will make it again. I didn't have the round crackers, so I just used square multigrain and it was still fine. Delicious!
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Irish Heritage Cabbage

Reviewed: Mar. 16, 2012
I didn't care for this one. Guess I'm a purist, but I just didn't think that the nutmeg was a good choice to go with cabbage. It seemed to clash with the taste of the bacon and the vinegar. I'll stick to steaming and serving with malt vinegar from now on.
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Cheesy Leek and Mustard Soup

Reviewed: Feb. 23, 2012
I made this but it didn't impress me that much. I gave it 3 stars because it includes Leeks, which are so healthy and not many recipes use them. I didn't think the mustard flavor came through well enough, I would double that, and also the specialty cheese was not available at my grocrey store, so I just had to use all cheddar instead.
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Fiber One® Chocolate-Peanut Butter Haystacks

Reviewed: Feb. 11, 2012
This one gets 5 stars from me! Super easy to make, really delicious, and good for you - what's not to love? The recipe says it makes 4 doz cookies, but I made them in cupcake papers, and made 1 1/2 doz instead. I want more desserts like this one!
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Homesteader Cornbread

Reviewed: Jan. 23, 2012
This was excellent cornbread, and not too dry. I did make a change however, I substituted 1/3 cup of honey and 1/3 cup white sugar instead, because I don't like using so much white sugar and I wanted the extra stickiness of the honey. Add the honey last so that it doesn't lump up the batter. Otherwise, I did everything the same and it was so delicious and easy.
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Homesteader Cornbread

Reviewed: Jan. 23, 2012
This was excellent cornbread, and not too dry. I did make a change however, I substituted 1/3 cup of honey and 1/3 cup white sugar instead, because I don't like using so much white sugar and I wanted the extra stickiness of the honey. Add the honey last so that it doesn't lump up the batter. Otherwise, I did everything the same and it was so delicious and easy.
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2 users found this review helpful
Photo by Beth Field

Tangy Vegan Crockpot Corn Chowder

Reviewed: Jan. 14, 2012
This is a hearty flavored corn chowder, and the potatoes give it a good texture and body. I did not have fresh red chile peppers, so I used 1/2 tsp of ground red pepper. If you are not partial to that much heat, then you could omit the red pepper because the chili powder would be enough. I was also surprised at how much firmness was left in the potatoes after 7 hrs, so when I make this again, I will dice those up smaller. Next time I think I will save the parsley flakes and add them as a garnish at the end, because their flavor was missing. The onion and corn flavors came through perfectly and this was overall a very well blended chowder. It couldn't get any easier to make! If you use a regular milk instead of a soy milk, the color will be lighter also, but I really enjoy the soy milk flavor in this recipe. I intend to make this one again very soon.
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Quinoa with Peas

Reviewed: Jun. 12, 2011
Love this dish! I made this for a potluck feast and it was a huge hit. Next time I make it tho, I will cut the cheese in half. It was very salty, so that may have been from the veggie broth, but the cheese was a little too strong for me. I added more quinoa that was cooked in plain water to balance it out and that did the trick. The next day for lunch, we fried some up in a pan with an egg, and put sliced tomatoes on top for a great brunch. Also, it's good in a tortilla with chopped tomatoes and cucumber on it. This is such a versatile "comfort food" combination. Thanks!
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