Beth H Recipe Reviews (Pg. 1) - Allrecipes.com (18279513)

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Beth H

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Apple Crisp II

Reviewed: Jan. 21, 2015
This was way too sweet! I think it was the full cup of sugar in the apples, because the topping was just fine. I'll try making it again and cutting the sugar in the apples down by half.
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Lemon Chicken Piccata

Reviewed: Jan. 5, 2015
My 18 year old made this last night with a friend, and it was amazingly good! I am not usually a fan of chicken breast (too dry for my taste), but this came out tender and moist. The sauce was a bit strong for the kids when they first finished it (not sure if their proportions were off in the lemon juice and capers), but I added in some white wine and more chicken broth, and it was delicious. About 2 hours after dinner, I was distracted from my favorite TV show by the thought of the leftovers sitting in the fridge... suffice to say, those leftovers were gone by the end of the show!
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Gourmet Sweet Potato Classic

Reviewed: Nov. 28, 2014
Made this for Thanksgiving 2014 - big hit! I cut down on the sugar slightly (maybe about 3/4 of what was called for) but otherwise followed recipe exactly. Will do this again!
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 7, 2014
I made this last night, and what a great recipe! I used fresh pumpkin puree (from a small sugar pumpkin yielding just about 2 cups of puree). Followed the recipe pretty closely other than that substitution of fresh for canned. The recipe perfectly filled three 8 1/2" x 3" foil loaf pans. It did take about 15 minutes more to bake to done, but I'm guessing that might be because fresh pumpkin might contain more water than canned. (Though I did let the cooked pumpkin drain in a collander lined with coffee filters, and got a LOT of water out that way). I have two loaves up in the freezer, and they'll be coming down when I have a housefull of company at Thanksgiving!
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Crispy Fish Fillets

Reviewed: Oct. 20, 2014
Flour first, as per other reviewers. Have never had such a crispy coating (that stayed!) on fish. Really good, though I think next time I'd up the seasonings in either the flour or the potato flakes.
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Pumpkin Soup

Reviewed: Oct. 20, 2014
Really good! I used one whole (small) sugar pumpkin and followed the recipe pretty closely. Bonus was I had pumpkin seeds to roast as well!
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Fried Corn with Smoked Sausage

Reviewed: Oct. 2, 2014
I did change this a bit, but it was SO good! I started out by panfrying cubed potatoes in a bit of olive oil and butter, as though starting homefries. I added the onion & peppers, and some minced garlic (used the bottled kind that I reconstituted with water before adding), fried a bit more, and then covered the pan to let the potatoes soften (probably at least 10 minutes if not more) before adding the sliced sausage. Once the sausauge was a bit browned, I threw about half a bag of frozen supersweet corn in - I cut down because we had the potatoes as well. Gave it the last 7 minutes still covered to cook the corn, added ground pepper and seasoned salt. My husband is taking the leftovers for lunch tomorrow and said he really liked it. As I'm still in the habit of cooking for 4, even though oldest daughter has gone off to college, I used 2 smoked sausage links (2 lbs.), so it was way too much for the 3 of us.
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Baked Apples

Reviewed: Oct. 1, 2014
These were good, but not like I remember baked apples from my childhood. I baked them for about 35 minutes (tested at 25, and still very firm), and they were still fairly firm. My husband remarked that he could've used a knife! I did put a little bit of water in the bottom of the pan, but don't see how that could've thrown the baking time off by that much. The apples I used (Jonah Golds) were not particularly big, so maybe they're just a more firm apple to begin with - the orchard did say this variety was good for baking.
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Linguine with Chicken and Sauteed Vegetables

Reviewed: Sep. 25, 2014
This was basically like a lo mein recipe - somehow I didn't think that was what it was going to be! It was OK, but I doubt it's going into regular rotation.
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Maple Glazed Chicken with Sweet Potatoes

Reviewed: Sep. 18, 2014
A bit too much on the steak seasoning for my 11 year old, but my husband and I really liked this. It may just be too 'sophisticated' for kids' tastes. Pretty quick to throw together, and the chicken tenders came out fairly juicy. Coming from someone like me, who does NOT like white meat, that's pretty high praise!
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My Favorite Soup

Reviewed: Aug. 19, 2014
Yummy - but SO rich! Next time around I'm trying it with neufchatel cheese for slightly lower fat. It definitely needs a good shot of Old Bay seasoning as well, to add a little kick. I think it would be good with any type of seafood. This soup is pretty much a meal in itself, and I love that it's fairly easy as well.
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Cheesy Tuna Mornay

Reviewed: Aug. 5, 2014
Definitely use more pasta, and I also used more milk/cheese. Basically this is macaroni & cheese with tuna, but everyone liked it so I'll be making it again. Fast & easy.
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Rachel's Cranberry Chicken Salad

Reviewed: Jun. 18, 2014
Stop reading now if you're offended by folks who change a recipe and then rate it.... I left out the cranberries simply because I had seedless red grapes I wanted to use up instead. I used fresh dill (again, had to use it up), a whole Jazz red apple instead of 1/4 of a green one, added minced celery, substituted almonds for the walnuts - and my husband said he thought it tasted like the chicken salad at Panera! Pretty high praise, I think. I didn't measure the green onion, and wish I had put in more, but other than that - wonderful recipe that lends itself to being 'customized' to whatever you have on hand! I'm eating the leftovers as I type this at midnight.
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Banana Crumb Muffins

Reviewed: May 24, 2014
I substituted oil for the melted butter and added both cinnamon and 1 tsp. vanilla to the batter as per other reviewers' comments. Also threw in one extra banana, since it was going to waste otherwise. Made 1 1/2 recipe of the crumble topping, and that went over 12 muffins very generously.
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Creamy Dreamy Chicken and Spirals Casserole

Reviewed: May 23, 2014
My older daughter called this "the best macaroni & cheese ever!" I made it pretty much as written, though I do think I would add more pasta next time around. It seemed a bit light with just a smidge over 2 cups. I think I probably did throw in more chicken and cheese than called for. We didn't find the mustard or wine overpowering at all - but then I usually do add mustard powder when I make a cheese sauce, so they're used to the taste. Will be making this again, especially when I have cooked chicken to use up.
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Baked Lemon-Basil Pasta

Reviewed: May 5, 2014
This came out really good even though I didn't have quite all the ingredients necessary! I used more wine, and only had about 1 1/4 cups of sour cream so I made up the difference with milk. Used a bit more garlic and 2 chicken breasts, and only had bottled lemon juice. I mixed the spinach and mozzarella in with the pasta, sauce and chicken, then baked covered for about 18 minutes. Added more mozzarella and parmesan on top, and then baked uncovered another 12 or so minutes.
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Baked Kale Chips

Reviewed: Apr. 1, 2014
Wow - my kids ate this!!! I used a pre-washed kale and cut out the thick stem parts, blotted dry with paper towels. I used a Pam-type spray (think it's canola oil), garlic powder and seasoned salt. I went light on the salt and it could've used more. I left them in for about 8 1/2 - 9 minutes at 350 (did check after 7 minutes) and they were wonderful!
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Slow Cooker Beef Stew I

Reviewed: Mar. 11, 2014
Necessity/mother of invention and all that! I've made this recipe before (must've forgotten to rate it), and followed Corrine's changes - excellent! Yesterday, with a sick child at home and a package of stew meat to use up, I had to be inventive... and it was excellent again. I had no beef broth, but did have an open box of vegetable broth to use up. I added about 1 1/2 packets of beef seasoning from Ramen packages, which I was afraid would only add salt, but did seem to add some beefiness. I also didn't have the McCormick Beef Stew packet (have never bought that) so I added in a package of Lipton's Onion Soup Mix. No red wine, so I used white. More garlic, full TBSP of worcestshire, and all the other changes as per Corinne (browning the beef, etc.), and it was so darn good that my family polished off 2 pounds of meat! It was not overly salty as I had worried with all those soup/seasoning packets. I did thicken the sauce a bit at the end as I had added a bit of extra broth and it was very thin. I had a LOT of veggies and sauce leftover with no meat... so guess what's in the crockpot this morning? :-) I'm cooking more meat to add in, and I think I'll throw in some peas today as well. Very forgiving recipe/technique, and with a bit more garlic and onion, extremely flavorful. I'd also like to say that I really do appreciate all the comments that add in changes - I rarely have exactly the ingredients on hand, and love the input of possible changes.
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Seasoned Swai Fish Fillet

Reviewed: Mar. 9, 2014
Pretty good - I used a bit more wine and kept the lemon juice low because my daughter is not supposed to have citrus or acids for a few weeks, and still this was tasty. A bit more garlic (always, in this house!), and I simmered the sauce a bit longer to avoid a raw garlic bite. I had the oven up higher because I was roasting cauliflower, and it still took a bit longer than the 12 minutes in the recipe.
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Pork Chops to Live For

Reviewed: Mar. 5, 2014
Changes as per a few other reviews, and one of my own... but WONDERFUL! My husband thinks the sauce stands on its own as a soup, and he rarely says that kind of thing. Both of my kids ate seconds, and even I loved it, and I'm generally not a fan of pork chops. Changes I made: used one can of cream of mushroom, one can of cream of onion (hard to find, but Walmart seems to be carrying it again finally!), a can's worth of vegetable broth (the kind from the box), a package of Lipton's Onion Soup mix, 1 1/2 cups milk and 1/2 cup white wine. While that sounds like it would be way too salty (and my husband is sensitive to too much salt) it surprisingly wasn't. I skipped the egg wash, and just dredged the chops in flour with salt, pepper and garlic powder. After browning them for about 4 minutes per side, I threw them in the crockpot and used the same pan to mix up the sauce mixture while deglazing the pan and getting all the browned bits. Added sauce to crockpot and cooked on low for just about 8 hours. They were tender and moist. I was afraid they would be dry, but far from it! I might use a second sliced onion next time. YUM!! I've got to add that I think the cream of onion is key - it adds a different flavor than the usual cream of chicken would.
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