elizabeth32 Recipe Reviews (Pg. 1) - Allrecipes.com (16030754)

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elizabeth32

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Red Broccoli Salad

Reviewed: Feb. 20, 2015
This salad is so good and is so variable, my mother gave me the basic recipe about 40 years ago (without the grapes). Now I make it just like this but with 1 pound of bacon instead of two. It's not a very healthy salad but is just fine as a side at a BBQ when you're only eating about 3/4 of a cup, a couple of times a year. It's a dish to look forward to, definitely not a rotation dish unless you want a heart attack by the time you're 35!
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Bacon Wrapped Smokies

Reviewed: Jan. 29, 2015
I really must be behind the times because I just started making these, but at least I had the benefit of reading all the reviews for mistakes and triumphs. My first try at these were good, my husband loved them as he loves anything he shouldn't be eating, cholesterol levels, you know. My second try was even better. I was trying to figure a a way to make the brown sugar stick better and cut down the amount of bacon used (party pooper...that's me). I partially froze my bacon so it would cut easier. Then I cut it in thirds and then stacked the bacon in 3 stacks and cut it lengthwise thus stretching the amount of bacon to twice the number of smokies. It worked, there was really no difference in flavor at all. Plus, after wrapping the smokies I rolled them through a bit of maple syrup THEN rolled them through the brown sugar, the sugar really stuck. I foiled lined a sheet and sprayed the heck out of it, nothing stuck to the foil . I also put about 7 or 8 on a skewer and was able to turn them more quickly without having to turn the temperature up, no need to broil with the lesser amount of bacon it was nice and crispy. No need for a Crock Pot either, these babies were gone in a flash.
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Spaghetti Squash with Pine Nuts, Sage, and Romano

Reviewed: Jan. 23, 2015
This one of my favorite 5 star sides, I have it often when we visit Rome. It's especially nice when accompanied by a Veal dish. I fix it with the same ingredients just different proportions, I bake the squash the same amount of time, add the toasted pine nuts and cheese and toss. I melt two TBS of unsalted butter with 1/4 teaspoon of ground sage, drizzle over all and lightly toss again and salt and pepper. Even my husband (the avowed carnivore) eats this side dish.
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Sweet and Sour Pork II

Reviewed: Jan. 22, 2015
I have to admit I was just looking for a Sweet and Sour recipe as a guide, but with this recipe I had to make so many modifications I really can't say that it's the same recipe. I will not however, under rate any recipe because of my modifications. I was fixing the recipe for 2 people ( which I usually translate to 3) anyway, this is supposed to serve 8...with a 1/2 cup of onions? I added 1 cup to my dish, I added a thinly sliced large carrot, 1 whole red pepper, I added 1/3 cup brown sugar and 1 full TBS corn starch. The rest of the ingredients were cut to 1/3. After I was done we loved it...gave it 5 stars. :-)
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Yummy Guacamole

Reviewed: Jan. 20, 2015
This recipe is very much like my favorite Guacamole. The only change I make (for 8 avocados) I use 3 TBS finely minced red onions instead of green onions. I like the coarse texture of the "mashed" avocado so I use a large fork rather than a small one. If I'm making a large amount for a party I strain the juice from a couple of fresh lemons, put it in a spray bottle and lightly spray the interior of my bowl and the top surface of the piled on Guacamole. I have found that if you get too much lemon IN the Guacamole it changes the whole flavor, makes it taste lile "store bought".
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Traditional Mexican Guacamole

Reviewed: Jan. 20, 2015
This is so good just the way it is, but tonight when I made it I added the smallest clove of garlic on the bulb, mashed it and minced, also added one squeeze of lime, more to keep it's color..not that it's going to last long enough to darken! This is so much better than anything you can buy or mix together with a packet.
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My Chili

Reviewed: Jan. 20, 2015
Well, I would have to say that this is "MY" new chili recipe! Like many other reviewers here I did swap out the stewed tomatoes for 4 cans of Ro-tel with green chilies. Added a 1/2 can (3oz) tomato paste and my 2TBS chili power were heaping. Also added another can of red kidney beans, I do like the ratio of more beef than beans but after we have this tonight I'll freeze it till Super Bowl and bring it out again, this will make a bit more. I like this basic recipe, sometimes we can get caught up in the more exotic flavors like coffee, chocolate, beer and even lard.....shudder, that we forget what the original recipe even was. Thanks Michelle for submitting it.
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Brown Sugar Smokies

Reviewed: Jan. 20, 2015
I found this recipe on the last page of Allrecipes magazine last week, I must live a sheltered life because I had never heard of this recipe before. Following the recipe in the magazine, baking for almost an hour, mine turned out way over done, almost burned. My husband however eats everything and ate the whole batch while watching Brady play for Patriot's glory. I made the other half of the package last night and followed the recipe but cut the time down to 35 minutes. I also put 8 of these little guy on long wooden picks, easier to turn, just slide the off when done and serve with toothpicks on the side. I might add that cutting the time down my bacon was still crispy. I know my oven is calibrated correctly because I have no problem with other recipes. Much better the second time around, I skipped the sauce too and didn't miss it at all. This is a real keeper appetizer, especially since it can be made ahead of time and baked before guest even arrive.
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Ground Beef for Tacos

Reviewed: Jan. 18, 2015
Being from California and now living in Maine I really miss good tacos, so every now and then I get a real yen for a couple. When I fix a recipe for the first time I almost always prepare it according to the recipe but this time I really wish I had used my instincts and added a small can of Ro-tel tomatoes with green chilies and a clove of minced garlic and omitted the ketchup altogether, it added a sweetness that was hard to correct. Needless to say, I had a lot left over so the next day I doctored it up and made Chimachangas...not bad. :-)
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Balsamic Roasted Pork Loin

Reviewed: Jan. 18, 2015
I love it when I can add another easy but fabulous tasting dish to my recipe collection. Not only that, this is a two for one recipe. I love Cipolline onions, those little flat onions that look and are the size of little door knobs, I usually braise them as a side dish but this time I just peeled them and added them to my roasting pan with the pork. This is the only way I am going to fix them from now on. I served this with a citrus salad with baby greens and a loaf of French bread. Dessert was simple too, one of my favorites from Italy; a scoop of vanilla ice cream, a few chopped walnuts and a tablespoon of chestnut honey. This whole menu leaves plenty of time for visiting with guests. The poor reviewer who threw out her roast, may have thought that "Balsamic" was a brand name?
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Creamy Cheddar Beef Enchiladas

Reviewed: Dec. 14, 2014
I really like this recipe, it has so much in it, plenty to choose from I made it with out the cottage cheese but I did try it with rice and I liked it. I also put in the garlic ..something I rarely use in Mexican food but again I liked it. Sometimes I find that a whole package of Taco seasoning it too much when fixing enchiladas, it's ok for tacos when you're putting in a smaller amour of meat, so I just added 1 TBS then followed the recipe as written. I served this with a fruit salad and everyone liked it, so easy too.
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Beef Enchiladas II

Reviewed: Dec. 14, 2014
This is an excellent starter recipe, it's the exact "starter" I use when fixing enchiladas or enchiritos, sometimes I use flour tortillas, sometimes corn, if it's corn I always make my own...so easy! I usually add cumin and a small can of chopped jalapeños , a pinch of red pepper flakes to my meat and onions. I also vary the sauce, sometime red or green and even a white. Enchiladas is a dish that is so versatile and will adapt itself so easily to what is in your refrigerator and pantry, even the cheese can be varied.
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Pear Honey Cranberry Sauce

Reviewed: Dec. 11, 2014
I did this recipe for Thanksgiving last year but I like my modifications to it better this year. I used OJ instead of water, I chopped up the pears from one 15oz can and added the juice to the OJ. I used fresh cranberries and the 1/2 cup sugar but only 1/2 cup of honey, 1/8 teaspoon of cinnamon, a squirt of lemon juice and a large strip of orange peel rather than the zest of lemon. I brought it all to a simmer for about 20 to 30 minutes, even with the extra liquid it thickened up beautifully. I had many requests for this recipe and it's my new favorite. Thanks for posting it Sue S.
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Baked Macaroni and Cheese

Reviewed: Dec. 11, 2014
I really like this recipe and I've been fixing it for about 55 years. It's better than some of the recipes that have a flour base. This recipe does not set up like concrete the next day. I follow the directions as printed but always add a pitch of red pepper flakes, not enough to make it too spicy but just a "nip" also a small pinch of nutmeg. If I have some chips in the pantry, usually do cause no one finishes of the crumbs in the bottom of the bag, I use these for a topping. Also, I almost alway vary my cheeses, matter of fact I usually make this dish when I have several cheeses in the refrigerator, not enough of one to really make anything so I just shred them up and use them. I think my favorite one time was Fontina, Cheddar and a bit of Gorgonzola. I also add a lot of pepper to my Mac & Cheese.
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Baked Macaroni and Cheese I

Reviewed: Dec. 11, 2014
I followed the recipe exactly, I always do the first time and if I want changes I do it the second time. I will make this again but I will omit the onions they just didn't seem to belong. I will however keep the bacon, beacon belongs everywhere :-). Next time I will only use two TBS flour to my 2TBS butter and 2 cups of whole milk and a big pinch of nutmeg. Now after writing this I realize that I have just reverted back to my old recipe with the addition of bacon, hard to teach an old dog new tricks.
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Baked Penne with Italian Sausage

Reviewed: Dec. 10, 2014
I really did like this recipe. I stayed pretty much in the perimeters of the recipe with the exception of the wine, I used just 1/4 cup of a good red, I smashed 3 cloves of garlic and added them (not minced) for easy removal, I did not used a "bagged mozzarella" (too greasy) I used a good mozzarella which I shredded. I also added 2 TBS chopped Italian parsley toward the end of preparing my sauce just before mixing it with my pasta. With a salad and crispy rolls this was a good winter time dish. Next time I will try it with white wine, mushrooms and two or three TBS of cream.
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Stuffing of Champions

Reviewed: Nov. 22, 2014
I like this recipe, It's basically the same recipe I've been using for the past 50 years, it's simple, fast and favorable. A trick I picked up from my daughter is to add a minced clove of garlic (smash first then mince) it's not enough to make it taste garlicky but it adds a certain richness and depth, plus I use a cube of butter to sauté the onions and celery, other than that it is the same recipe. I always have a lot of stuffing left over after stuffing the bird so I bake the rest of it in a dish and I add about a half a can of chicken broth so it doesn't dry out (the portion in the bird doesn't dry out). Cover the dish with foil. A nice thing about this recipe (and most stuffings) is that you can make it up to a week before, don't add any broth to it till later. Freeze it in a couple of large baggies until the day before then thaw it (bread thaws quickly) when it thaws then add your broth. One less thing to have to think about when your fixing several things.
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Spicy Baked Sweet Potato Fries

Reviewed: Nov. 13, 2014
I have made this twice now to accompany a hamburger. I've been using "marisella Oct, 31,2007" review. She uses chili powder, garlic powder, fresh pepper, and Kosher salt (all to taste) and two TBS olive oil. 400 degrees for 40 minutes. She has it down pat! For just the two of us; two smallish sweet potato's are plenty.
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Baked Sweet Potatoes

Reviewed: Nov. 13, 2014
I just started making this recipe a couple of years ago. In my family growing up the only time we had sweet potato's was for the holidays, my mother always fixed the candied type recipe and we all know you can only deal with that dish once a year. Poor mom, she missed out on enjoying this versatile vegetable throughout the year in a healthier way. I usually fix this with a combination of sweet potato and yam or even beets, I like the colors. I also vary the herbs I use, oregano, rosemary or sage, sometimes even minced fresh garlic. I chop up my potato's in the same manner this recipe calls for, I find that they get crispier on the outside while remaining nice and steamy on the inside, if you cut them up smaller be sure to cut your baking time by about 10-15 minutes or they will just become over cooked and hard. One last word, In reading a couple dozen of the reviews I noticed that about 95% of the reviewers misspelled the word "potato", is this an American phenomenon?
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Manhattan Filet with Pan Sauce Bordelaise

Reviewed: Nov. 6, 2014
I tried this method of using a cheaper New York Strip rather than a Filet Mignon and my feeling is; if you're going to go through the the effort of making this wonderful Bordelaise Sauce you may as well spend the money on the filets in the first place and just buy an extra cut like a lean piece of chuck or round steak for the sauce. Also, I have a problem with the way the recipe is presented, you're going to have a hard time making this reduction sauce if you're doing it while the steak is "resting", this sauce takes about two hours from start to finish, so make it the day before up to straining the sauce then refrigerate it. Reheat it when your steak is "resting", whisk in your butter and it's ready. I'm giving this a four star because using a cheaper cut is not worthy of the sauce.
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