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

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Beth H

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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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Steelhead Trout Bake with Dijon Mustard

Reviewed: Mar. 4, 2014
My husband really liked the sauce, but I don't think any of us were crazy about the steelhead trout. It's a very firm textured fish, and I don't think I over-cooked it, but it still seemed a bit dry. The sauce might be really good on salmon, which we all love. I doubled the sauce recipe since I was using 24 oz. of fish.
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Roasted Brussels Sprouts

Reviewed: Mar. 4, 2014
Delicious! I made it basically as written, though I did cut the sprouts in half. I covered the baking sheet with aluminum foil for easier cleanup. Instead of plain kosher salt, I used a sea salt/lemon pepper combination that I had on hand. My 18 year old, who doesn't like veggies, had eaten more than a serving before the bowl made it to the table. The 11 year old wasn't a fan, though.
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Cheese and Broccoli Chicken Soup

Reviewed: Dec. 3, 2013
Absolutely delicious!! I did make some changes, but only to procedure, not ingredients. I cooked the broccoli and chicken in broth (I used the boxed stuff), then at the end of cooking time, I scooped out the chicken so I could use an immersion blender on the broccoli. (Experience - my kids won't eat it if I leave the broccoli whole!) Then I made the roux separately. I was really thrown by the proportions in the roux, as it basically made a thick glop with just a cup of cream. I quickly figured out I had to add a large amount of the broccoli/broth and cook the roux that way before adding it back to the main pot. Added the cheese at the end, served it in homemade Italian bread bowls (dough in the bread machine), and it was a hit! This original recipe makes a LOT of soup, though.
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Lemon Cream Cheese Frosting

Reviewed: Nov. 17, 2013
Nice lemon 'zing' with a cream cheese base - and the only thing I did wrong was listen to the reviewers who said to cut back on the sugar. The texture wasn't quite firm enough with only 4 cups of sugar - I thought it was when I first took it off the mixer, but then quickly realized it needed more sugar to stiffen up a bit more. Will definitely try it again, next time with the 5 full cups of sugar.
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Super-Delicious Zuppa Toscana

Reviewed: Oct. 24, 2013
Wow! Even better the second day!! I followed the recipe fairly closely, though left out the crushed red pepper flakes as my family doesn't do spicy. I upped the garlic to 4 cloves. I used a whole 32 oz. box of chicken broth and then realized I had an open one in the fridge (not sure how much was in there - maybe a cup?) so I threw that in as well. I used 3 very large russet potatoes, sliced - and left the skins on as I'd read in another site's recipe. Not sure if I'll do that again, but it did add some flavor and texture. Again, following other recipes, I substituted kale for the spinach, and loved it - it doesn't mush down completely like spinach would - and I think it's the first time 2 of my family members have ever eaten kale voluntarily! I did use the heavy cream, but wonder if some of the other substitutions to cut down on fat would work well - may try next time. This soup was amazing! I had some for breakfast this morning..... why wait?!?
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Beefaroni

Reviewed: Jun. 19, 2013
I'm only putting down 4 stars till after we actually eat dinner! I tasted a bit on the way into the oven, and thought it was pretty good. I did make a few changes, though. I sautéed onion in olive oil, adding a few cloves of garlic right before throwing the ground beef into the pan. I didn't have 15 oz. cans of sauce - only 2 8 oz. ones on hand, so I also added a 14.5 oz. can of diced tomatoes NOT drained. I used a mix of cheese (a few different cheddars, some shredded mozzarella, and a good sprinkling of grated parmesan) because my daughter got into the cheddar while "helping" in the kitchen and there wasn't enough of it! We're always of the opinion that more cheese is better, no matter what. I also think there was probably more than 1.5 pounds of ground beef in the package I used, and with a whole box of macaroni... that's a HUGE casserole! I have it baking covered with foil right now, and will uncover for the last 10 minutes. Since I had less sauce, I didn't want to chance having it come out dry. I have a VERY picky 10 year old, and if she eats this, it'll get 5 stars.
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Burgundy Pork Tenderloin

Reviewed: Mar. 14, 2013
I followed the recipe pretty closely, though I didn't have celery (decreased regular salt and threw in some celery salt instead). I used a cabernet, since that was all I had on hand. I cooked it about 55 minutes, and that was probably about 5 minutes too long. (It was only at about 135 degrees after 45 minutes.) I did flip the tenderloins over when I put it back in for that last 10 minutes. I transferred the wine/drippings to a small saucepan to boil off a bit more of the alcohol (just in case) while adding the gravy mix. Other reviewers have said the sauce didn't thicken up enough, but mine was fine this way, perfect gravy thickness with just one gravy packet. The pork was maybe a bit on the bland side, but it was probably the most tender & moist pork I've ever made.
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Garlic Cheddar Chicken

Reviewed: Mar. 13, 2013
My husband loved this, and my older daughter as well. The picky 10 year old, not so much... but she doesn't like anything! It's truly a heart attack on a plate made the way it's written, but I can't imagine making it without the butter. It was cooked pretty thoroughly in half an hour, and I did start out with very large chicken breasts.
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Delicious Ham and Potato Soup

Reviewed: Jan. 3, 2013
Very good - and perfect for a cold NY winter night! I used Italian sausage instead of ham. I browned the sausage and then used the drippings to saute the onion and celery to add flavor. I used a 32 oz. box of chicken broth instead of the water and bouillion cubes. The roux thickened up nicely and made the soup a good hearty texture when added. Of course my 10 year old wasn't crazy about it - but then, she eats almost nothing! My husband and I liked it a lot, and I'm looking forward to the leftovers for lunch tomorrow! I may add corn when reheating to stretch it a little further.
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Sour Cream Pork Chops

Reviewed: Dec. 16, 2012
Very moist tender chops - and I usually can't eat pork chops because of the texture. I used rotisserie chicken seasoning before dredging the chops, sauteed the onion with garlic in olive oil, and then cooked them for 3 hours on high, 1 hour on low. Popped them in a 200 degree oven while finishing up the sauce, and they were cooked perfectly. The sauce really didn't thicken up much, and if I'd had the time, I probably would've added even more flour and cooked it on the stovetop - but it was good anyway. Update - 1/9/14 - Made these tonight with the changes from the 'most helpful review', and I think it was even better. Still used the rotisserie chicken seasoning, then threw the chicken broth in the pan to deglaze the pan and scrape up the browned bits. I mixed in a can of cream of mushroom soup before adding it to the crockpot over the chops. I sautéed the onion in a little olive oil and added the garlic for a moment at the end, and then added just a bit more chicken broth. Probably should've added the onions to the crockpot before the broth/soup mix, but it still worked out just fine. I cooked about an hour on high and 4 hours on low, then removed chops to the oven to keep warm while thickening the sauce. It made a LOT of sauce - no need to double.
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