Elizabeth Recipe Reviews (Pg. 1) - Allrecipes.com (16815832)

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Rich and Creamy Tomato Basil Soup

Reviewed: Nov. 7, 2014
This was outstanding. I made a couple modifications as other reviewers mentioned. I used only 1/4 cup butter and 1/2 cup cream. My intent wasn't to cut calories/fat -- I did it because it tasted better with less cream/butter. I also cooked the tomato mixture about 2 hours before adding the cream/butter. I added 3 cloves of garlic as the tomato mixture simmered. A definite 5 stars!
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Chicken Tetrazzini IV

Reviewed: Jul. 28, 2014
I used Coffee Mate instead of cream to reduce the calories and keep the good taste. I added fresh spinach (instead of the mushrooms) which I quickly sauteed in olive oil for 60 seconds -- then folded in with the rest of the ingredients prior to baking.
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Summer Tomato Pie

Reviewed: Jul. 28, 2014
It's just as easy to do 1 layer of all the ingredients instead of 2 layers as the recipe indicates. Also, I mix the mayo and cheeses -- it's easier to spread on top. Finally, I add fresh grated parmesan cheese which adds a wonderful flavor. I add meat when I want to make this side dish a wonderful main course.
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Beef and Noodles in Crockpot

Reviewed: Nov. 10, 2013
Very good. I cut the meat up in small pieces. I sometimes flash cook mushrooms in a skillet on the grill and add those. I also add the garlic cloves from the Med. bar from Wegman's and that's a delicious touch. I sometimes add some fine noodles to soak up the excess sauce. I have served over mash potatoes but rice or noodles would be good too.
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Melt-In-Your-Mouth Meat Loaf

Reviewed: Nov. 10, 2013
I cooked in crockpot for about 3 hours and then transferred to a baking dish to cook at 400 for 15 minutes with a double batch of the sauce. I put cut-up garlic cloves from the Mediterrenan bar from Wegmann's (so they are soft and sweeter). Next time I could transfer about 1/2 the juice from the crockpot to the baking dish. I think it would be fine to cook the whole time in the crockpot too. Sauce is delicious.
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Best Buttercream Frosting

Reviewed: Dec. 3, 2011
This was very yummy and quite easy. I followed the recipe and the suggestions. I cooked the milk and flour at a low-medium heat, whisking it gently while it thickened to make sure it didn't burn/scald -- about 5 minutes. I cooked it until it was quite thick. I beat the butter and sugar for 10 minutes to make sure it was past the "gritty" stage -- quite easy to test by just tasting. The butter/sugar mixture cooled to room temp while I mixed the milk/flour mixture and then I folded both together and beat another minute, after throwing in a dash of vanilla. I let it sit in the frig. for 20 minutes to thicken slightly. It made a lovely, light-tasting frosting -- my husband raved that it was not heavy and super sugary -- like canned frosting. I'll make again -- I always have these ingredients on hand and I'd like to make a chocolate version next time.
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Sopapilla Cheesecake Dessert

Reviewed: Oct. 23, 2011
Fabulous! So simple to make. I made it without the nuts/pecans and took it to my mother-in-law's house. It got rave reviews.
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3 users found this review helpful

Chocolate Chip Cookie Ice Cream Cake

Reviewed: Jul. 4, 2011
I followed this recipe with a few of the modifications listed by others. I sprayed the 9-inch spring-form pan with cooking spray. I used crumbled Oreo cookies mixed with butter as the base and Nilla wafers standing up as the edging around the outside. I heated the hot fudge sauce and drizzled 3/4 cup over the Oreo base. The original author was spot on -- 20 cookies and 1/4 cup butter was the exact amount. After freezing, I spread the first layer of Vanilla ice cream and crumbled Oreos and Nilla wafers on top. After freezing, I spread on the 2nd layer of Vanilla ice cream and topped with more crumbled Oreos, Nilla wafer cookies and hot fudge. I froze for 4 hours with aluminum foil on top so not to pick up any freezer odors. After releasing it from the spring form pan, I spread the top with Cool Whip. It was the perfect summertime birthday cake for my ice-cream loving husband. I'll make this again -- I love the endless possibilities for modifying it!
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9 users found this review helpful

Red Velvet Cupcakes

Reviewed: Jun. 26, 2011
I made it according to the recipe but put it in a heart-shaped cake pan. Very good and festive.
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4 users found this review helpful

Too Much Chocolate Cake

Reviewed: Mar. 6, 2011
Probably the most chocolatey cake I've ever had. It was moist and perfect at 55 minutes. I put a cream cheese frosting on it but it would have been just as yummy with powdered sugar.
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Egg in a Hole

Reviewed: Nov. 7, 2010
Excellent. I'm 50 years old and had never heard of this before. I prepared it for my husband this morning and he loved it. I used a fork to mix the egg a couple times as it cooked so it wasn't as runny. I was a little short on bacon grease so I added a little butter to the grease. I put the extra bread rounds in another skillet, and quickly sauted them in butter with cinnamon/sugar sprinkled on top, flipping them once -- a delicious and easy addition to this already yummy breakfast.
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Autumn Cheesecake

Reviewed: Nov. 7, 2010
This was outstanding. I followed the modified recipe (no pecans, doubled the filling, sliced apples thin, microwaved apples for 1 minute and drained, sprinkled it with a mixture of flour/brown sugar/butter and put a pan of water in the oven during the 70 minutes of baking. I let it sit in the oven with the door open for an hour after baking. I refrigerated it overnight. It was amazing and got rave reviews. Tonight (night 2), I'm going to serve it with a thin drizzle of hot fudge and carmel on top. Thanks for the recipe, Stephanie, and others who modified.
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Great Pumpkin Dessert

Reviewed: Oct. 22, 2010
It's a week before Halloween and this was the perfect Fall dessert. I followed the recipe although made the changes that some of the other reviewers had suggested, adding 1 cup butter, 1 teaspoon cinnamon and using spice cake mix. I also used chopped hazelnuts just because I prefer them over walnuts. I took the suggestion of another reviewer after reading that some people had trouble with the topping. I melted the 1 cup butter and mixed in the spice cake. I placed spoonfuls of the butter/cake mixture on top of the pumpkin mixture and then sprinkled with the nuts. I cooked for 65 minutes -- the knife came out clean and they looked beautiful. I let them cool so they were just slightly warm and served them with whipped topping. So good! Some people said that these were better on day 2 and 3. Mine were absolutely delicious on day 1, 2 and 3. I will make these again. Great recipe!
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Pasta Fagioli

Reviewed: Oct. 22, 2010
I had never made Pasta Fagioli nor tasted it -- although it's a favorite of my Italian husband. I was pleasantly surprised at how easy it was to make. I followed the recipe although I used a 15 oz. can of Italian diced tomatoes instead of fresh. I made it earlier in the afternoon and let it sit for a couple hours to let all the flavors meld. I heated it back up to a low simmer in the same pan 15 minutes before we were ready to eat. It was absolutely delicious - I served with some crusty bread and a salad as suggested. My husband raved about it and suggested we bring some to his mother as part of our weekly Sunday night dinner with her....that was a huge compliment. I will definitely make this again and may try adding some fresh chopped spinach leaves in the last 10 minutes of cooking.
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Chocolate Chip Marshmallow Bars

Reviewed: Oct. 20, 2010
I used butter, semi-sweet chocolate chunks and baked them for exactly 25 minutes -- they turned out perfect and oh-so-good. Don't be concerned with the dry texture of the mixture as you put them in the 9x13 pan -- they turned out moist and delicious. I gave a plate of these to a friend as a thank-you gift. They are quick and easy. I can't wait to make them again.
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Slow Cooker Beef Stroganoff I

Reviewed: Sep. 27, 2010
Great with the modifications of doubling all the ingredients except cream cheese and worstershire. I added sauted mushrooms in last 30 minutes, the 4 oz of cream cheese and a big dollap of sour cream. I served it over mashed potatoes. I used stew meat and but it up in small pieces. On low for 3-4 hours was sufficient. Great dish that was as good on day 2 as leftovers.
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Toffee Pie Bars

Reviewed: Sep. 25, 2010
I first tasted this recipe years ago and it's always been a favorite. I moved recently and don't have many of my recipes with me since they are in storage as we wait to move into a new house. So, I was thrilled when I found this on here. I always line my pan with foil, spray it and let the butter/sugar simmer for a couple minutes so it thickens. I spread the chocolate chips with a spatula and stick them in the frig for a little while to speed up the cooling process. They always come out perfect. I don't even try to break them into nice/neat squares. I treat them like "toffee" and just break them into pieces with jagged ends/corners. These are going to a birthday party with me tonight -- bound to be a surefire hit!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Aug. 29, 2010
These cookies are fabulous. I read several of the comments and decreased the quantity of chips to 1 cup with a combo of semi-sweet and milk chocolate, as someone had suggested. I baked for exactly 15 minutes (even though they looked under-baked when I removed them from the oven) and let them sit for 8 minutes -- then removed them from the cookie sheet to a paper towel to finish cooling. I forgot to grease the cookie sheet but had no problems with sticking. They taste and look perfect. I'm excited to take them to a family gathering this evening for everyone to taste. Great recipe!
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Chicken Fettuccini Alfredo

Reviewed: Aug. 12, 2010
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