Elizabeth Woodward Recipe Reviews (Pg. 1) - Allrecipes.com (1468717)

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Elizabeth Woodward

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Zesty Tilapia with Mushrooms

Reviewed: Jan. 12, 2014
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.
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Photo by Elizabeth Woodward

Lentil Soup with Lemon

Reviewed: Jan. 5, 2013
This is our favorite lentil dish so far. Everyone from 6 year old to grandma, each with a different taste preference enjoyed this one. Even my husband who is (was?) not a fan of soups or lentils wants for me to make this one again and again. I followed the recipe, but cooked the lentils about 15 min longer to soften the lentils and blended only about one-third because of our texture preference. We had it with store-bought naan. Love it!
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Bacon Wrapped Smokies

Reviewed: Oct. 28, 2012
THANKS for this recipe! Everyone loved these and they were the very first things to vanish. I used two packs of 12-oz Hillshire Farms beef smokies and two packs of center-cut Oscar Mayer bacon. Trying to be budget-conscious, I cut the bacon into thirds. That worked because the end-pieces weren't just fat. If the bacon were all fat on the ends, some of the smokies would have ended up with all fat. One strip of the "thirds" was too small, but we had enough without using those. (That bacon became breakfast.) I used a ziploc bag to coat everything, prepared it the day before (which is GREAT to be able to do), and drizzled the juice that had accumulated in the bottom of the dish over the smokies and sprinkled with a little extra brown sugar when I went to cook them. I baked them at 350 for 15 min each side, then broiled for 2 min to crisp them. I then placed them (and the remaining juice) in a buffet warmer set on low. I did this 3 hours before our party. They held up very nicely until devoured by the crowd. Great recipe for doing ahead!
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Almond Wild Rice

Reviewed: Nov. 30, 2010
This is ridiculously delicious recipe! We couldn't find wild rice at our grocery store, but did find a mix that had brown rice and wild rice in one bag. We ended up cooking the mix according to the instructions on the package...except that we used chicken broth instead of water. We sauteed the almonds in a bit of olive oil and then tossed the drained golden raisins, almonds and parsley into the cooked rice when it was done. I left out the salt and pepper inadvertently, but thought it tasted great without. Everyone wants this recipe!
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5 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Nov. 26, 2010
I'll make this again, given that everyone really liked them. Nice and flavorful! I used a 16-oz package of mushrooms that has mainly smaller mushrooms, instead of the really big mushrooms that we can buy loose at the grocery store and it turns out that was a good thing. This stuffing is much better with the smaller mushrooms than it was with the two larger mushrooms that came in the pack. The extra stuffing was a bit overwhelming in the larger mushrooms. I also split out the base recipe into two batches and added 1/2 lb of crumbly fried and drained Jimmy Dean Sausage (regular) to one of the batches. The version with sausage was the bigger hit. Good stuff!
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4 users found this review helpful

Texas Caviar I

Reviewed: Dec. 23, 2009
We made this for Thanksgiving and I'm getting ready to make it again for our family's Christmas gathering...that's how good it was! Everyone loves it. Most of us tend to like our food less spicy, so I used 1 jalapeno with the seeds removed, very finely chopped. I also made sure the onions were chopped fairly finely. I added 1C of frozen corn, warmed up in the microwave, but not overcooked...it was still nice and firm. I used a bit more than 3/4 of the bottle of zesty Italian, since a full bottle seemed a bit too much. My husband doesn't care for bell peppers or tomatoes, so I also made half of the batch without either of them. That can ruin a lot of recipes, but not this one. He gave it 5 stars as modified. We were in the mood for experimenting, so I made another batch of the other texas caviar recipe where you make your own dressing. Our diverse bunch (from a 2 year old to teenagers to grandparents) enjoyed both versions, but preferred this version. We made the texas caviars the night before...about 24 hours ahead of time (with the cilantro mixed in) and thought it just got better and better as the flavors melded. It's really nice to be able to make it ahead of time. YUM! Thanks for the recipe!!
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3 users found this review helpful

Home-Style Scalloped Potatoes

Reviewed: Nov. 28, 2008
Thanks! This is a great recipe for the family potluck and a nice shift away from the cream of mushroom soup recipes. This dish was one of the most popular with everyone from our 2 year old to our 91 year old grandma at our Thanksgiving feast. I used 4.5 C of 2% milk, let it thicken up to a gravy consistency (which took a lot longer for me than the 2 minutes stated for some reason), baked for about 1 hour 20 minutes to let the potatoes get a little crispier on top, sprinkled about 1.5 C of Cheddar cheese on top and let it go for a few more minutes until the cheese had melted. This is easy to make, you just have to be sure that you give the sauce time to thicken. I'll make this one again!
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5 users found this review helpful
Photo by Elizabeth Woodward

Zucchini Herb Casserole

Reviewed: Jan. 5, 2013
This has become a family favorite! I double the basil, sweet paprika and oregano and decrease the amount of sharp cheddar cheese to 1 Cup. I've also substituted yellow squash for half of the zucchini and that turned out just as good. It's a delicious, beautiful and healthy dish. Thanks for sharing!
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Italian Style Pork Chops

Reviewed: Oct. 13, 2008
These are great pork chops, easy to make and delicious. As other reviewers have said, there's a lot of crumb mixture left over. This time, using 4 pork chops, I cut down the crackers to 1 C with 2/3 C Parmesan, left the Italian season at 1T and the garlic powder at 1/4 t. There was still 1/2 C of crumb mixture left over, but that was better than the 1st time I made this recipe. I used 1/4 C Butter, which was perfect for the 4 chops. Also sprinkled with a little salt and pepper before dipping in the butter. I cut the time to 10 min each side at 425.
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Smothered Green Beans

Reviewed: Jan. 9, 2008
These are AWESOME green beans, thanks! My husband is not a big fan of green vegies, but has asked me to make these twice since the first time. I've had to double the water each time, but we do like our green beans on the softer side. An extra plus is how great the house smells while these are cooking!
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2 users found this review helpful

Buttery Cooked Carrots

Reviewed: Jan. 7, 2008
We all love this recipe. They're so simple, but really add that "down home" touch to the meal. I used the little premium petite carrots and cooked them until they were soft enough for our 14 month old. Yum!
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3 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Aug. 4, 2007
This was really good! In cooking for two, I used 2 chicken breasts and made the same amount of sauce. I used 7/8 C chicken broth instead of 3/4 and 1/8 C balsamic vinegar instead of 1/4. Also used a 3oz can of mushrooms only because we were out of fresh. Served this over a bed of plain white rice and the amt of sauce was perfect. Easy and Tasty...my favorite combination!
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Martha's Cornbread Dressing

Reviewed: Nov. 25, 2006
Thanks for a great recipe! This was so easy that even I got it right! Folks who normally won't eat dressing went back for seconds and there no leftovers. A tip for those like me who need "paint by number" instructions... where the recipe says "soak" and doesn't say how much, I used 2.5 Cups. And, one recipe (one pie tin) of cornbread was about 5 cups. Also, there are so many different types of "biscuits" from buttered to buttermilk... I used a store brand (HEB) frozen pack labeled "Biscuits Southern Style" rather than the pack labeled buttery or buttermilk. Not sure how much difference that made. Yummy recipe!
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Chicken Pot Pie IX

Reviewed: Jan. 25, 2014
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.
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Vegetarian Korma

Reviewed: Jan. 25, 2014
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.
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Lemon Garlic Tilapia

Reviewed: Sep. 8, 2008
I followed all of MommyFromSeattle's additional suggestions on this one and my husband LOVED it. He's not a huge fish fan, but said this was the best fish he's ever had and is encouraging me to make it again. We were a little skeptical about cooking these at 400 for just 12 minutes (we tend to eat our food on the 'well done' side), but it was perfect--so moist, flaky and delicious!
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Chef John's Roast Turkey and Gravy

Reviewed: Jan. 5, 2013
Our family ruled this the best turkey we've ever made! The turkey was moist and the homemade gravy turned out. We enjoyed it so much at Thanksgiving, we made it again for Christmas Eve. There's a lot of seasoning, so we sprinkled the turkey nicely and had quite a bit left over. I saved that for the next time we bake a chicken. Thanks for sharing!
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Chicken Piccata II

Reviewed: Jan. 7, 2008
This is the 2nd time I've made this. I LOVE this chicken. My husband thinks it's a "3.8", so I gave it a 4 star rating. I followed all of cristyscookin's suggestions for doubling the sauce, adding the tsp of sugar, etc. Hubby liked it better this time with the sugar. With 3 chicken breasts, I barely had enough flour. If using 4, I would definitely double the flour to be sure I had enough.
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Bread and Celery Stuffing

Reviewed: Nov. 26, 2010
I'm sorry, but I tried two variations of this...one as written and one with sausage, granny smith apples and walnuts as described in one of the other reviews and we had plenty of both versions left over. The one person who loved it (my husband) thought the sausage version was worth 5 stars. It may just be that the rest of our family isn't into bread stuffing? I won't be making this one again.
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3 users found this review helpful

 
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