Elizabeth Jenkins McFadden Recipe Reviews (Pg. 1) - Allrecipes.com (18223722)

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Elizabeth Jenkins McFadden

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Cheesy Baked Grits

Reviewed: Dec. 14, 2014
We LOVED this. I had to adapt a bit -- was almost out of milk so cooked the grits in half chicken stock, half milk, rather than all milk. Reduced the amount of butter a bit, and went a little heavy on the cheese. Came out wonderfully, with a rich creamy flavor, and all that wonderful crispy Parmesan crust on the top -- decadent! Served it with chicken creole and the family went back for seconds ...and thirds!
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Carrots a la Orange revised

Reviewed: Mar. 16, 2014
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!
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Carrots a la Orange

Reviewed: Mar. 16, 2014
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!
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Butternut Squash Bake

Reviewed: Dec. 12, 2013
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!
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Chicken Marsala

Reviewed: Aug. 19, 2013
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.
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Crab Stuffed Mushrooms

Reviewed: Jul. 15, 2013
I'd give this 3.5 stars if i could ... it was certainly good, but with some doctoring it could be terrific. I made these almost exactly as written (my parmesan on top was a little scant, and I forgot the paprika). Overall, I thought they ware good, but they were slightly undercooked (and my mushrooms were pretty small!), they were a little watery, and the onions were a tad too prominent. When I make them again -- and I will! -- I'll add some lemon juice, cut back on the onion a bit, and possibly add some bread crumbs or crushed bread stuffing to absorb some of the moisture. I'd also be really interested to try subbing cream cheese instead of the mayo. All that said, these are fairly tasty, easy, fast, and taste more caloric and indulgent than they are.
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Squash and Apple Bake

Reviewed: Oct. 21, 2012
This was very tasty! And apart from making the initial cuts in the squash -- where's my broadsword when I need it?! -- very fast and easy. I substituted a pear for one of the apples, because that's what I had, and that variety was pleasant. Also substituted nutmeg for the mace, as others have recommended ... but next time I think I'll make sure I have mace in the pantry. The nutmeg was fine but I think the mace might have been even better. In the future, I'll probably cut back on, or even eliminate the sugar -- there's so much sweetness in the squash and fruit -- or else possibly add in something tart, like cranberries, or savory, like chunks of Gruyere or bacon or salt ham, to create some additional complexity. I might also increase the amount of flour just a tad -- the mouth-feel of the liquid seemed just a little thin. But overall, this is an easy, delicious, and tremendously nutritious (it's got tons of vitamin A and C) autumn comfort food.
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Barley, Shrimp, and Corn Salad

Reviewed: Aug. 10, 2012
This was tasty -- made it for a potluck, where I was looking for something that wasn't Yet Another Pasta Salad. I'm giving it 3 stars, but it could get to 4 with a little tweaking. I followed the recipe pretty closely, though I was a little loose and sloppy with measurements. I felt the thyme was a little overly present, and the onions could have been rather more present. The lemon juice / olive oil dressing is mild but nicely balanced, but in general I felt like I was just wanting a little *more* of something, and the sweetness of the barley was a little pushy. Possibly a little garlic? Or replace the green onions with shallots? Or leeks? I'm also thinking a little bit of a tart crumbly cheese -- like a feta or sour goat cheese, or something in that world -- might be a nice addition. If you haven't cooked with barley before -- I'd only done so once -- be aware that barley is a VERY sweet grain, even sweeter than wheat. So feel free to use strongly flavored savory elements with it to balance out the sweetness.
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Sausage Egg Squares

Reviewed: Mar. 15, 2012
This is great! I used a mix of real eggs and egg substitute, and used turkey breakfast sausage instead of Italian-style sausage, but otherwise made it exactly as written. It turned out wonderfully! Fluffy and flavorful. And leftovers served as tasty, easy microwave breakfasts for several days. The recipe meets all of the requirements to go into regular use in our household -- it's delicious, has good nutrition without tons of calories, and it's both easy and inexpensive to make. I also suspect it will lend itself well to variation; I'm planning to make a version with spinach and mushrooms this weekend.
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Christmas Breakfast Sausage Casserole

Reviewed: Nov. 7, 2011
This was very good -- a solid 4 star -- and with some playing around, could easily, I think, be a 5 star. I made it largely as written, though I went a little heavy on the eggs and bread and I followed the advice of several reviews and sauteed some onion with the sausage, and it was delicious -- served it as breakfast-for-dinner and DH liked it very much, too. The overall product was a little heartier-seeming than I expected, very satisfying. I'm really inspired to try experimenting with it! I'm thinking ... maybe adding mushrooms and using Gruyere cheese? Or bell peppers, onion, and ham instead of sausage? This seems fabulously adaptable (and it doesn't hurt that it's really easy and inexpensive to fix!). Thanks for sharing the recipe!
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Get a Husband Brunswick Stew

Reviewed: Oct. 31, 2011
This is delicious, and easy to fix! I rate it 4 stars, but with some minor adjustments it gets five. I used boneless skinless chicken breasts, spicy pork sausage in lieu of ground pork, and ground buffalo in lieu of ground beef. I added lima beans and okra to get some extra nutrition into it, and replaced the ketchup with an extra can of diced tomatoes (I felt that much ketchup would make the end result too sweet). End result was wonderful -- hearty and satisfying and great for cold weather. My first thought on tasting it was "This tastes like autumn." The barbeque sauce brings a rich deep flavor that went wonderfully with the meats, with hints of sweetness balanced by spicy notes. Using chicken breasts instead of a whole chicken and buffalo instead of beef cut some calories, and the extra veggies added nutrition, so it became a healthful and delicious one pot meal. A few tips ... this makes a LOT! My ground meats came in 1lb packages, so I had less meats than called for, but even so, this filled my 20 qt stock pot about 2/3 full. Also -- it's thick. Very thick. It took a lot of stirring to keep it from burning on the bottom (though that's partly due to my stock pot being not the greatest pot in the world).
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Baked Whole Cauliflower

Reviewed: Feb. 24, 2011
I was a little disappointed in this. I read the prior reviews, and followed the frequent suggestion of brushing melted butter onto the cauliflower and then dredging it through the crumb mixture, rather than just mixing the butter in with the crumbs. However, even having done that, the crumbs didn't stick well. Maybe a light eggwash would help? Also, I steamed my cauliflower an extra 10 minutes and baked it an extra 5, but it was still a little tough. I might try this again, cutting it up instead of serving it whole -- but that does seem to defeat the purpose a bit!
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Italian Sausage Soup

Reviewed: Feb. 19, 2011
Wish I could give it 4.5 stars -- 4 seems too few, and 5 too many. Though I think it could be tweaked to a 5-star level easily. I made it exactly as written. The recipe doesn't specify anything about the sausage, so I used Whole Foods spicy Italian sausage. I think when I make it again, I might try a blend -- half spicy, half mild -- because it seemed to me that the spicy flavor dominated a little more than would be ideal. That change alone would likely bump this to 5 stars. One other thing -- and it, too, might be a function of the specific sausage I used: it seemed to me to be a tiny bit greasy when first I served it. The next day I took the leftovers out and skimmed the excess fat off the top, and when I heated up the leftovers, that was no longer an issue. Also, the flavors had mellowed a little the second day -- it seemed altogether better on day 2.
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Amazing Italian Lemon Butter Chicken

Reviewed: Sep. 18, 2010
This was delicious, but I'm glad I read the reviews! I used a bit over half the butter that was called for, and even so it was really quite buttery ... I might cut the butter further if I make it again. I doubled the mushrooms (used baby bellas) and was glad I did. Went heavy on the capers, since we love them. The sauce was great (used fat-free 1/2 and 1/2 to cut calories); I increased the sauce by 50%, partly because of the extra mushrooms, and it worked out well. I'd like to try this again but use either grilled or baked or lightly sauteed chicken, to cut the calories a bit ... as written, it's nicely decadent and rich, but I think a lighter version for everyday use would get cooked more often!
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Baked Ziti Casserole

Reviewed: Sep. 18, 2010
Perfectly nice starter recipe -- inexpensive, quick, satisfying, reasonably healthful. Taking advice from other reviews, I used 1.5 jars of sauce ... next time I'll use 2. I tend to like my pasta fairly lightly sauced, but even with the extra half-jar it was slightly dry. Also as per other reviews, I added minced garlic and some dried basil to the ricotta mixture, to richen the flavor. For health reasons I used Eggbeaters rather than an egg, and Barilla multigrain pasta -- both seemed to work fine. Altogether, results were quite pleasant, but next time I think I'll do more to it. Meat would be an easy addition but I'm looking for healthy & satisfying meatless options to make our diet healthier, so I'm thinking about adding chopped onions and mushrooms and maybe squash or eggplant to the sauce, and maybe adding some chopped spinach to the ricotta mixture. I think those would enhance the flavor nicely as well as adding nutrition.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Aug. 22, 2010
*CAVEAT* I made a quick mock-up of this last night for dinner, using frozen grilled chicken strips, because I had to get dinner together very fast. But apart from that, I made it as written and served it over whole-grain rotini. DH and I both liked it a lot! I'll definitely make it again, using fresh chicken; I might mess around slightly with more thyme, and possibly some black pepper next time. I think this is going to become a staple around our house! It's easy, tasty, affordable, healthful, and uses things I always have in stock. Thanks for posting!
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Quinoa and Black Beans

Reviewed: Aug. 19, 2010
This is great! DH was dubious -- sounded WAY too healthy for his tastes -- but loved it. Following other posts' suggestions, I cut the black beans back to 1.5 cans, but made up some of the volume by adding a bit of extra corn. And I used chicken broth rather than veggie. But otherwise it was as written, and it was a huge success. Quick, easy, yummy, inexpensive, and fabulously healthful -- what more can you ask? This was my first experience with quinoa, too ... but it certainly won't be my last!
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Grits Casserole

Reviewed: May 11, 2009
This is a very nice casserole. I used eggbeaters, turkey sausage, and lowfat cheddar to cut the calories and cholesterol, and it was still delicious. My husband, who's rarely a fan of low-cal foods, went back for seconds! I didn't tell him it was a "skinny" version -- and he never guessed.
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3 users found this review helpful

 
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