Elizabeth Profile - Allrecipes.com (18223722)


Home Town: Lakeland, Florida, USA
Living In: Silver Spring, Md, Maryland, USA
Member Since: Dec. 2005
Cooking Level: Beginning
Cooking Interests: Mexican, Italian, Southern, Nouvelle, Healthy, Quick & Easy
Hobbies: Reading Books, Painting/Drawing
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Recipe Reviews 13 reviews
Carrots a la Orange
This was GREAT! Easy, fast, delicious, healthful; this is a winner. I made a few minimal changes: I left out the sugar (felt like between the sweetness of the orange juice and the sweetness of the carrots, it was redundant) and didn't miss it at all. And the sauce was very thick so I added a little more juice. Otherwise, made it exactly as written. The flavor is wonderful -- lightly tart, lightly sweet, with a generous hint of ginger but the ginger is nicely balanced by the orange juice. Family loved it, I loved it ... I'll be making this again, soon and often. Thanks for posting!

0 users found this review helpful
Reviewed On: Mar. 16, 2014
Butternut Squash Bake
This was fantastic! I made it almost exactly as written, except I used a red onion instead of white, since that's what I had, and used Italian panko instead of regular Italian bread crumbs. We loved it. My mother-in-law went back for seconds, which she almost never does, and hubby raved about it, even though he's usually not a huge squash fan. We loved the contrast of the tangy blue cheese with the mild sweetness of the squash! I will absolutely be making this again, sooner rather than later (I think the household may revolt if I don't.) One small tweak I'll make is to slightly reduce the oil -- it seemed just a little more oily than it needed to be. If I get really motivated, I might toss the panko/bread crumbs that go on top in a tiny bit of butter, too ... that always crisps nicely. But those are the only things I'd change, and they're trivial. Thanks for sharing such a great recipe!

1 user found this review helpful
Reviewed On: Dec. 12, 2013
Chicken Marsala
This was very quick, easy, and very tasty! I would absolutely make it again. Followed the suggestions of others to double the liquids -- and I might seriously consider tripling them next time I make it. I cut the olive oil and butter by about a third and didn't miss it. Added a finely diced half a red onion, a tablespoon of minced garlic (possibly a little too much -- might reduce that in the future), a little bit of thyme and tarragon, and used dry sherry instead of cooking sherry. Sauce was thicker than traditional marsala but was tremendously flavorful and luscious. This is definitely a keeper.

2 users found this review helpful
Reviewed On: Aug. 19, 2013

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