CHEFBETHPHX Recipe Reviews (Pg. 1) - Allrecipes.com (18188675)

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Chicken Enchiladas II

Reviewed: May 2, 2005
This recipe is quite yummy! For a lower fat version, use low fat sour cream 98% FF mushroom soup and whole wheat tortillas.
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0 users found this review helpful

Butter Nut Balls

Reviewed: Dec. 23, 2005
I found this recipe to be rather dry when made as is. The dough was too crumbly and dry to make balls with. When I added another 1/2 stick of butter, I achieved the buttery consistency that is typical of butter ball dough though.
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9 users found this review helpful

Easy Slow Cooker Chicken

Reviewed: Jun. 27, 2006
This is definitely a good base recipe but it is VERY bland without adding in any other ingredients. Based on the other suggestions, I pre-cooked some Minute Rice and added it about 40 minutes before serving. I added in some sliced mushrooms with the rice as well. I used only 2 cans of soup; cream of mushroom and cream of chicken and then I added in 1 can of Chicken Broth and 1 cup of milk with the chicken along with a bag of frozen peas and carrots. Salt, pepper, minced garlic, dried onions, and voila...it was good. But this receipe is definitely just a springboard for some great variations.
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5 users found this review helpful

Tangy Grilled Pork Tenderloin

Reviewed: Feb. 23, 2007
I used this recipe over pork chops and it was fantastic. I replaced the salt with Mrs. Dash and I sprinkled the chili powder and Mrs. Dash on the pork chops and then poured the honey-mustard mix over the chops. I grilled the chops up on my George Foreman grill and the family RAVED. Definitely a keeper. Thanks for sharing!
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1 user found this review helpful

Honey Ginger Shrimp

Reviewed: Feb. 23, 2007
This is VERY delicious. I increased the honey to about a tablespoon + 1 tsp and I decreased the red pepper to 1/2 tsp as my son can't deal with heat at all. Even at 1/2 tsp it still gave a little bit of heat. We served it over angel hair with some bok choy and it was awesome!
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3 users found this review helpful

Orange Blossom Pie

Reviewed: Feb. 25, 2007
I would give this 5 stars for taste, but like all the others, mine ended up a runny mess so I give it a 3 overall. I chilled this for 8 hours, then folded in the whipped cream and let it chill over night and it was still ran all over when I cut it. I think I will add a sheet or two of gelatin to the base mixture or perhaps use some cornstarch to thicken up the egg mixture and give it more body next time. It has potential but it's really missing something to keep it from running. In the meantime, instead of serving as a pie, I layered put it into cups and served it as more of a trifle than a pie. It worked great that way!
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3 users found this review helpful

Lime-Poached Mahi Mahi

Reviewed: Mar. 21, 2007
This recipe is very tasty, although, I found Mahi Mahi is a bit overpowering for the delicate flavor of the sauce. Tilapia works MUCH better. I give this 4 stars since it is intended it to be for Mahi, but I've done it with Tilapia and it is EXCELLENT. Also, to make it even more flavorful, I used Mrs. Dash Southwestern Chipotle seasoning in place of cayenne.
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2 users found this review helpful

Honey Pineapple Chicken

Reviewed: Mar. 21, 2007
This recipe is great! I pounded the chicken to even it out and it is excellent. Adding the honey to the juice thickens it up enough to brush on nicely. I've added the crushed pineapple at the last 5 minutes of cooking and I use red raspberry vinegar to give it a tiny punch of flavor. I've served it with Basmati rice. Love it.
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2 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Mar. 21, 2007
This is an outstanding meatloaf recipe. I've tweaked it to make it lower in sodium to suit my family's dietary needs and I put the brown sugar/ketchup mixture on top only. I also use ground turkey in place of ground beef and it's just awesome.
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0 users found this review helpful

Garithes Yiouvetsi

Reviewed: Mar. 21, 2007
Absolutely positively delicious. All I've added to this is chiffonade of spinach leaves. As usual, I tweak it to make it lower in sodium and replaced the wine with no sodium chicken broth. This dish is absolutely heavenly.
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0 users found this review helpful

Chicken With Portobello Mushrooms and Artichokes

Reviewed: Mar. 21, 2007
YUM! I tweaked it as I always do to make it lower in sodium. Additionally, I omitted the brandy. This dish rocks. Even my 6 year old adores it.
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3 users found this review helpful

Best Spanish Rice

Reviewed: Mar. 21, 2007
This recipe is a great springboard to making some fab spanish rice.
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1 user found this review helpful

Slow-Cooked Cherry Pork Chops

Reviewed: May 24, 2007
My family enjoyed this recipe tremendously. I didn't have any mace, but I added a few shakes of cinnamon, ground cloves and nutmeg to the filling and it was great. I have done the crock pot version and also baked this recipe in the oven at 350 for 1 hour and it worked out great!
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26 users found this review helpful

German Rouladen

Reviewed: Jul. 3, 2008
Excellent recipe. We've been to Bavaria many times and this recipe is about as authentic to the region as it gets. The things I did differently was to par-cook the bacon and then browned the rouladens in the bacon fat. We used round steaks that the butcher sliced for us. DO NOT use sandwich steaks as previously recommended as they are too thin. Additionally, I used beef broth for simmering as well and then thickened it for the gravy. Remember, the longer the rouladens simmer, the more tender they will be. I simmered mine for 2 hours and they were fork tender.
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15 users found this review helpful

German Spaetzle Dumplings

Reviewed: Jul. 3, 2008
We loved this recipe! We sauteed in butter with minced garlic and topped with parmesan cheese and fresh parsley. It was tasty and very authentic.
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2 users found this review helpful

Hawaiian Wedding Cake III

Reviewed: Jul. 19, 2009
I have made this cake countless times and it is always a crowd pleaser. I let the cake cool completely before putting the topping on to prevent the topping from becoming a big liquid mess. Also, when you make the cake itself, replace part of the water the recipe calls for with pineapple juice. You really get the pineapple flavor throughout. I also top the cake with toasted coconut.
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20 users found this review helpful

 
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