BEEZLYS Recipe Reviews (Pg. 1) - (18079139)

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Classy Chicken

Reviewed: Oct. 20, 2014
Very delicious served over rice! I mostly followed the recipe but made a few modifications. I took the advice of other reviewers and cubed (~1") three medium-large chicken breasts, cooked for about 2-3 minutes after browning (1/2 cup flour is enough) for "springy". We don't like sun dried tomatoes so omitted it and replaced with a can of mushrooms (didn't have fresh on hand), by preference added a little more dill and 1/3 cup of chopped onions, used low fat sour cream, and added 1/2 cup extra chicken stock.
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Salmon with Lemon and Dill

Reviewed: Jun. 8, 2008
My husband and I loved this really easy recipe! It's one of those recipes that leaves a lot of room for adjustments according to taste. I used the suggestion of others to bake the fish in tighly sealed foil. I also used 1 tbsp of melter butter and 3 tbsp of olive oil instead of 1/4 c butter and as the others had suggested, mixed in freshly chopped garlic and dill in the oil/butter mixture. I found that the juice of 1 lemon is more than enough for 1 lb of salmon, I also used the lemon zest in the oil/butter mixture. I served with a side of steamed broccoli and rice pilaf (from the box).
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Awesome Chicken Noodle Soup

Reviewed: Jan. 27, 2008
I loved this recipe even though there really aren’t any short-cuts to this recipe and it can be time consuming. Like some other reviewers, I boiled the chicken the night before and made the soup the next day—it was much easier to skim off the fat since the broth was refrigerated over night and also much easier to pull the meat from the bone when the chicken isn’t hot! Also, I cooked the soup using a slow-cooker the next day so it really took me a while! After reading the reviews it appears some people are confused about the use of celery and carrots twice. It’s better to think of this recipe in two stages—making of the broth and making of the soup. You add celery and carrots at first to make the broth (boil the chicken) and discard everything except the chicken and the liquid after you are done. Later, you add chopped (bite-sized) celery and carrots to the broth to make the soup. I read almost all the reviews and I used the following suggestions: 1. Cooked the noodles separately (if you cooked it in the broth you would end up with chicken noodle casserole as noodles soak up a lot of liquid) 2. Used ¼ cup of “Better than Bouillon” chicken base paste (the broth itself is not strong enough without the base). 3. The broth is just as delicious without the lemon grass (depending on the time of the year, it’s hard to find lemon grass even in Asian grocery stores). 4. Used couple of cloves of fresh garlic and few sprigs of parsley for the soup.
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Cranberry Sauce I

Reviewed: Dec. 2, 2007
It is a solid recipe if you like your cranberry sauce on the tart side. I usually only add ¾ cup sugar (1 cup can be overwhelming if you don’t like your sauces too sweet). Also, I juice a fresh orange for the 1 cup juice and use the orange zest as well.
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Best Brownies

Reviewed: Feb. 21, 2007
this is the first time i have given a recipe 1 star. may be i did something wrong when i made these. but i still think there are far better brwonie recipes on this site.
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Awesome Slow Cooker Pot Roast

Reviewed: Jan. 30, 2007
the gravy turned out quite salty (the condensed mushroom soup and onion soup mix has quite a bit of salt). i would definately not recommend substituting beef stock for water (unless it's a low sodium version). i did brown the roast as many suggested in the reviews; it might have helped but i'm not sure since i cooked this roast overnight on low (12 hours). i added 2 bay leaves. i also added fresh mushrooms 2/3 of the way through cooking.
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African Chicken Stew

Reviewed: Sep. 8, 2006
i too took the advice of others and suggest the following modifications: 1. added 1 cup of chicken broth or water 2. 1/2 cup peanut butter instead of 3/4 cup 3. 1/2 teaspoon extra red pepper flakes (if you like spicey). 4. added celery and green onions. next time i would like to try this recipe with chicken breast as i don't really like the gamey flavor to dark meat chicken.
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38 users found this review helpful

Bread Pudding II

Reviewed: May 3, 2005
I just tried this recipe, it was good! But something was missing...came out crunchy on top and soggy on the bottom. Like others, I HIGHLY recommend not using more than 3 eggs and cutting down on the sugar [I used 2/3 cup sugar]. Also, substituting 1 cup heavy cream for 1 cup milk is a great idea! Make sure to soak the raisins in milk or some liquor of choice. May be next time I will let the mixture soak for a good half hour before baking.
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Beef Stroganoff III

Reviewed: Oct. 10, 2004
I made this stroganoff several times and it has now become a staple fancy dish! My boyfriend (now husband 7/2006) claims this is his all time favorite dish that I make. Over time I made a few modifications to this recipe: (1) Marinate the meat in red or white wine for 1-2 hrs in the fridge prior to cooking. This adds a really nice flavor to the beef and tenderizes the meat, and you can skip the addition of the wine at the end as this can thin out the sauce. (2) Use 1 medium yellow onion (sliced or chopped) and use the green onions for garnish instead. (3) Garlic is a must (be liberal unless you are on a date)! (4) Corn starch works just as well as flour or you can also use 2 tbsp of each. I found it easier to dissolve them in a few tbsp of beef broth before adding it to the skillet otherwise it's really difficult to dissolve flour/corn starch in the sauce. (5) Add 1 tbsp Worcestershire sauce along with the prepared mustard. (6) Add two cans (4 oz each) of sliced mushrooms and simmer with the beef instead of at the end of cook time. Fresh sliced mushrooms (8 oz) work well also. (7) Add 1/3 cup cream cheese and 1/3 cup sour cream that the end--trust me this is key!! TIP: found it VERY difficult to push aside the browned meat and then cook the onions and add the flour to the skillet the first few times I made this. Instead, I now remove the browned meat to a plate, cook the onion by itself, and then return the meat back to the pan and add broth with dissolved flour/starch.
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