Elisabeth Thomas Recipe Reviews (Pg. 4) - Allrecipes.com (13253528)

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Elisabeth Thomas

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Make-Ahead Vegetarian Moroccan Stew

Reviewed: Jun. 20, 2011
Yum! I used fresh potatoes and kale from our garden, and this was delicious. I followed the recipe exactly but opted not to use the cornstarch. Will make again.
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2 users found this review helpful

Ribollita (Reboiled Italian Cabbage Soup)

Reviewed: Jun. 20, 2011
I've had better soups in my life, but I don't know that I've had a better vegetable soup! This was excellent. That said, I might add sausage next time to make this even better. I followed the recipe, except that I upped the cabbage and kale and skipped the chard. I also left out the french bread. This seems to be a very adaptable and forgiving recipe.
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11 users found this review helpful

Caramelized Turnips

Reviewed: Jun. 11, 2011
This was quite good. The first few bites were great . . . by the time I cleared my plate, though, I'd grown just a tad bored of it. I will likely make this again, but certainly not as often and as enthusiastically as I'll make the kashmiri-style kidney beans from this site!
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0 users found this review helpful

Kashmiri-Style Kidney Beans with Turnips

Reviewed: Jun. 11, 2011
I loved this! This was my first turnip recipe, and now I'm hooked. I've made this four or five times, first as written and then with variations. Today I made a double recipe with 2 turnips, 4 carrots, a large potato, and 1 can of kidney beans. Because my tomatoes were very juicy, I drained off some of the cooking water (from the turnips) before combining. At any rate, this has been a 5 star recipe every time I've made it. I do think I like it better with carrots than without, but it is fabulous either way. Even my 2-year-old devours this.
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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Jun. 11, 2011
Delicious! This was my first time making swiss chard, and it will be very difficult to get myself to branch out further after finding such a perfect recipe on my first try! I used green onions rather than red (because that's what we had), but other than that, I followed the recipe as written.
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1 user found this review helpful

Cheesy Broccoli Pie

Reviewed: May 5, 2011
This was surprisingly good. I don't give a lot of five star ratings, and I usually reserve them for foods with more complex flavors than this. But this is just so easy to make, so cheap, and so kid-friendly that I think it deserves 5 (even if on taste alone it is more like a 4 or 4.5). We will definitely be making this again! We ate it as the main dish (with garden fresh asparagus and salad on the side), and it fed me, my husband, and our toddler.
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1 user found this review helpful

Smoky Four Cheese Macaroni Bake

Reviewed: May 5, 2011
This was my first attempt at baked macaroni. It was good but not great. I would have liked it better if the sauce had been smoother (it seemed a bit grainy), thinner, and possibly more abundant.
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1 user found this review helpful

Spinach, Red Lentil, and Bean Curry

Reviewed: May 5, 2011
I love curry and have tried dozens of different recipes. This was not one of the better ones. It also wasn't the worst. With some sort of hot sauce thrown on top, this improves dramatically. Since I often make chole saag and red lentil curry (both from this site) and like them better, I probably will not make this recipe again.
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4 users found this review helpful

Cabbage Burgers

Reviewed: Apr. 26, 2011
I followed another reviewer's suggestion and added Worcestershire sauce (about 5 Tbsp) and nutmeg (about 2.5 tsp), as well as 2 tsp or so of crushed red pepper. I also doubled the onions and garlic, and with these modifications, I thought the flavor was outstanding. I made the bread dough from scratch (a slightly sweet dough with an egg in it). All in all, this was quite tasty, but it also seemed relatively labor intensive for a week night meal. It reminded me of empanadas . . . except that I still like empanadas better.
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2 users found this review helpful

Moroccan Chicken

Reviewed: Apr. 25, 2011
This is a great family recipe. My husband and I really liked it, and our two-year-old DEVOURED it. I measured all of the spices quite generously and added an extra carrot, but other than that, I followed the recipe as written. We'll be making this again.
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1 user found this review helpful

Harvest Salad

Reviewed: Dec. 26, 2010
This was good, but I've had many spinach salads that I've liked better, so I've just given this a three-star rating. I like a more flavorful dressing and a higher proportion of blue cheese.
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2 users found this review helpful

Parmesan Baked Potatoes

Reviewed: Dec. 26, 2010
Very easy, very tasty. We added extra Parmesan, a bit of garlic, and a bit or dried rosemary. Next time I will probably add a bit more of each of those. I also recommend cutting the potatoes smaller so that you get more flavor packed into each bite!
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2 users found this review helpful

The Best Potato Salad

Reviewed: Dec. 26, 2010
This is delicious! Very flavorful. I used finely chopped dill pickles (and a splash of pickle juice) rather than the relish but apart from that didn't change a thing. Next time, I will add more pickles, more pepperoncini, and possibly more olives, too. I think that might just make it a 5-star potato sald!
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4 users found this review helpful

Hungarian Goulash I

Reviewed: Dec. 23, 2010
This tasted a lot like the goulash my mom made when I was growing up. Yum! I used regular paprika because it is all I had, but I thought it was great like that. I also replaced the beef with venison, which ended up being reasonably tender, though I didn't marinate it. I'm sure beef would have been falling-apart tender.
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2 users found this review helpful

Tortellini Soup

Reviewed: Nov. 27, 2010
I made this with a very well seasoned turkey broth (leftover from making gravy for Thanksgiving), and it was quite good. I suspect it wouldn't have been anywhere near as good if i had just used veggie bullion. I also added zucchini chunks and cooked the spinach directly in the broth to keep all of the nutrients in the soup. Tasty!
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1 user found this review helpful

Rye Borscht

Reviewed: Nov. 11, 2010
This has a three-star taste, but the recipe itself gave me some trouble. First off, 2 cups of water was nowhere near sufficient for the rye berries. After about 1.5 hours, they were scalded and stuck to the bottom of the pot. I tried again with three cups of water and had success. Problem number two (this is minor, but still inconvenient) was that the beets were still quite crunchy after 30 minutes of simmering. It took more like 50-55 minutes to get things to the right consistency. As for the taste . . . well, it tastes like a bunch of vegetables cooked in water. That shouldn't have come as a surprise, I suppose. And that's not a bad thing. There just isn't anything particularly special about this recipe. I had hoped it would be more flavorful. I'll stick with the Ukrainian Red Borscht Soup in the future, which is exceptional.
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3 users found this review helpful

Bread Machine Pumpernickel Bread

Reviewed: Sep. 26, 2010
Great flavor, great bread, but a little denser than I'd like it. That said, I did not add the vital wheat gluten. Next time I will do that and may also increase the kneading or rising times to try to get a slightly lighter texture. I thought the amount of cocoa and caraway was just right. It is flavorful enough to be pumpernickel (and to blend well with meats or cheeses) but still mild enough that it tastes great with butter and jam.
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Winter Squash Rolls

Reviewed: Sep. 24, 2010
Very moist and quite good! I only gave them three stars, though, because I'd prefer something with a more interesting flavor and texture. I think these would be better with a little more grit, so if I make them again, I'll use half wheat flour next time. I might also toy with using butter instead of crisco. I followed the recipe exactly this time except that I cut back the sugar to 1/3 of a cup, and they still seemed plenty sweet to me. Sweet, moist, and HUGE. The other reviewers weren't kidding. I should have halved the recipe!
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5 users found this review helpful

Whole Wheat, Oatmeal, and Banana Pancakes

Reviewed: Aug. 29, 2010
A nice, hardy pancake. My little boy gobbled them up. We made ours in a frying pan, since we don't have a griddle, and medium-high ended up being too hot. They turned out best when prepared on medium heat or slightly below.
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2 users found this review helpful

Byrdhouse Mushroom Barley Pilaf

Reviewed: Aug. 29, 2010
Moist, flavorful, and delicious! My grocery store only carried quick Barley (cooks in 10 minutes), so instead of baking it in the oven, I just prepared the onions, garlic, mushrooms, and sherry as stated in the recipe, and then added 2 cups of chicken broth, 1 cup of barley, brought it to a boil, put the lid on, and simmered it for ten or eleven minutes. After letting it stand for a bit, I added the parsley. It turned out really well and was a quick way to make a tasty pilaf. Perhaps it would have been better with regular barley, but since I haven't eaten much barley in my life, I really didn't notice a difference.
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5 users found this review helpful

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