Elizabeth Woodward Profile - Allrecipes.com (1468717)

Elizabeth Woodward


Elizabeth Woodward
 
Home Town:
Living In: Cedar Park, Texas, USA
Member Since: Dec. 2003
Cooking Level: Beginning
Cooking Interests:
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About this Cook
Being easily distracted means that cooking tends to be a dicey undertaking. Did you know that a rice-and-turkey casserole can, in fact, become turkey jerky? I love distilling the reviews, figuring out the key changes that take these recipes from good to fabulous, and making tasty meals that the family can enjoy eating.
My cooking tragedies
Turkey rice jerky; Smoked blackened chicken breasts (boiled too long); Fajitas that only our dog could actually chew; Apple cobbler - got distracted and forgot the sugar; Creamed corn, tuna and lettuce chowder (there was no allrecipes in those days to indicate that might be a bad plan; Too many to list
Recipe Reviews 17 reviews
Vegetarian Korma
I made this "somewhat" (big smile) exactly as written and it was fabulous. One thing to note is that it says a *4oz* can of tomato sauce. If you read the recipe, that makes things much easier. I, on the other hand, decided to dump a 15.5 oz can in and then had to backtrack. It was still delicious, but I bet it will be even better when I get it right the first time. And, yes, I agree with others that the potatoes took longer than 10 min, but I suspect that has something to do with how big you cut up the cubes of potatoes and carrots in the first place.

0 users found this review helpful
Reviewed On: Jan. 25, 2014
Chicken Pot Pie IX
This was so AWESOME that both my husband and 7 year old asked that we have leftovers the next night. Yum! I did double the liquid and spices for the gravy, and I baked the bottom crust brushed with egg white for 7 min as others recommended. I also tossed in one diced russet potato. One thing to note is that the package instructions for my pie crusts (from the chilled foods section) said the crusts should sit out for 15 minutes. I didn't realize this, rushed the first time and found that the crust kind of crumbled/tore in places and was more difficult than it had to be if I had read the instructions. The other thing to note is that when you bake the bottom, you kind of have to squeeze the crust around the rim, overlapping the top of the pie pan. Otherwise, with nothing to grab onto, it shrinks into the pan....not cool. We will definitely make this again.

2 users found this review helpful
Reviewed On: Jan. 25, 2014
Zesty Tilapia with Mushrooms
Family declared this their favorite fish dish so far. I used 3 filets instead of 2, but it turned out just fine anyway. I also used about 6 oz of an 8oz pack of fresh white mushrooms—cleaned, dried and sliced—instead of the dried porcini mushrooms. I tucked them under the fish and sauté them around the fish during that last 5 minutes. My pan was small enough to where the mushrooms might’ve ended up sitting on the fish and not getting cooked as beautifully, if I left them alone. (That was probably the only issue with 3 filets in the pan instead of 2.) For the reviewer that said this was sour…I used small fresh limes that weren’t especially juicy. We had no issues with sourness. Will make this one again.

1 user found this review helpful
Reviewed On: Jan. 12, 2014
 
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