Beth H Recipe Reviews (Pg. 2) - Allrecipes.com (18279513)

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Beth H

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Easy Chicken Bake

Reviewed: Nov. 18, 2012
Can't have a casserole without cheese! Changes I made: sauteed chicken with onion, garlic (4 cloves) and olive oil, then mixed with soup, sour cream, veggies, and several handfuls of shredded mozzarella (just what I had on hand - would also use cheddar). Topped with stuffing and then I baked it covered for 20 minutes since I didn't want the stuffing to dry out too much. I uncovered for another 12 minutes. Very good!
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Chicken Pot Pie IX

Reviewed: Oct. 19, 2012
Yummy! I changed it only a tiny bit - I read the reviews to double the sauce a little too late, as I'd already made the sauce. So I just added in an extra 1/3 cup of milk, and that seemed to do the trick. I wouldn't have called this pot pie dry at all, though I might still add a bit more sauce next time. I added garlic powder, and would add a bit more seasoning next time. I have to answer the reviewers who say to use the water from cooking the chicken instead of using commercial broth - I wouldn't do that. Here's what I'm thinking: commercial broth or stock is much richer than water that's been boiling chicken for less than 1/2 hour. I'd use homemade stock if I had it, but if not, use the packaged stock and toss the water from the chicken....'cause that's all it is - water! I used the Basic Flaky Pie Crust recipe from this site, and it was wonderful (double it for a covered pie). I made individual pot pies instead of a large 9" deep dish, and it worked out to filling 4 little French White ramekins perfectly. I will definitely be making this again.
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Sauteed Mushrooms

Reviewed: Oct. 1, 2012
Pretty good - but do not use the whole pkg. of ranch dressing mix. I used about half, and still thought it was a bit too salty. I threw in sliced onions as well, and added white wine near the end.
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Slow Cooker Chicken and Dumplings

Reviewed: Sep. 25, 2012
I followed several reviewers' advice and added quite a bit of seasoning - cumin, parsley, seasoned salt, poultry seasoning, garlic powder and a tiny bit of celery salt. I only had cream of mushroom on hand, so used that, and subbed chicken broth for the water. I put the chicken in the slow cooker about halfway defrosted, and used 2 boneless breasts and 4 bone-in thighs. My kids and I prefer the dark meat, my husband likes the white meat. I always think the white meat comes out a bit dry, even cooked this way in liquid. I also added frozen mixed veggies about half way through the cooking. Added the dumplings about 2 hours before the end. ONLY USE ONE CAN OF BISCUITS!! This overfilled my slow cooker and made a big mess on my counter once the biscuits started to expand. Not sure about the dumplings - even at 2 hours, they're just a bit too doughy. I might make this next time as chicken and biscuits and just bake the biscuits separately. I'd probably make this again, but I don't think it'll be high on the rotation list. My 9 year old was not crazy about it.
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Fish Chowder

Reviewed: Sep. 16, 2012
It needed more Old Bay, and as per several other reviewers, only one can of evaporated milk. I used bacon drippings to saute the veggies. I used a combination of cod and flounder, and almost 3 cups of chicken stock since it needed more liquid when I put the potatoes in. It thickened up pretty nicely. It was even better the next day after the flavors intensified a bit.
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Jimmbo's Garlic Knots

Reviewed: Sep. 16, 2012
Great idea - but WAY too much salt as written. (And I like salt, believe me!) I think next time I might either use 1/4 tsp. or leave it out altogether. I was concerned that the garlic might be a bit sharp if left completely raw, so I gave about a minute of saute time in some of the oil. I used an entire head of garlic, and it still only produced about 4 1/2 tbsp. minced - and that was definitely enough.
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White Cheese Chicken Lasagna

Reviewed: Sep. 8, 2012
We really like this! Changes made were: I used no-boil noodles, so added an extra 3/4 c. of chicken broth and about an extra half cup of milk to accommodate the liquid for the noodles. I used the leftover meat from a rotisserie chicken (so it was fairly well seasoned to begin with), and boosted the garlic to 4 cloves. I added 2 eggs to the ricotta, as I always do with lasagne, and mixed in the thawed spinach, the mozzarella and the parmesan just to make the layering easier. Next time I will definitely use fresh spinach and saute it first, but didn't have any on hand this time. I followed the directions from the back of the lasagne noodle box for baking - 375 degrees, covered with foil, for about 55 minutes, followed by 5 minutes uncovered, and then 15 minutes stand time before cutting. Very rich meal, so half of it is going in the freezer! One other thing: This OVERFILLS a 13 x 9 glass baking dish, so either find something deeper or be prepared with foil on the bottom of the oven!!!!!
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Bruschetta 'n Cheese Stuffed-Chicken Breasts

Reviewed: Jul. 7, 2012
I would definitely make this again - pretty tasty, and the chicken didn't come out dry. I took another reviewer's suggestion to use the canned tomatoes with garlic and onion, drained, and then I added some olive oil to replace the liquid.
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Slow Cooker Cranberry Chicken

Reviewed: May 17, 2012
I changed one thing - I used an 8 oz. bottle of Catalina dressing instead of 16 oz. It's what I had on hand, and I believe I've seen this recipe before written that way. It's great with 8 oz., and it made plenty of sauce for 3 breasts and 4 or 5 thighs. I cooked a bit longer than the recipe stated since the thighs were bone-in. Served over mashed potatoes, and it was great. Love the way the house smells while it's cooking, too!
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Chicken Katsu

Reviewed: May 9, 2012
I usually can't deal with chicken breast - just too dry. This was NOT dry! Absolutely wonderful, and even my very picky 9 year old went back for 2nds. I did add some garlic powder, salt & pepper to the flour, and fried in half oil, half butter. I used the tonkatsu sauce from one of the other reviews, but changed it a little: 1/4 cup ketchup, 1/4 cup worcestershire sauce, 1/3 cup soy sauce, garlic powder, and honey to taste. (I was all out of hoisin, so figured honey or brown sugar for a bit of sweetness - it needed it to counteract that much worcestershire!) I needed 2 eggs, and I think you'll use more panko than the recipe calls for - I sure did!
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Broiled Tilapia Parmesan

Reviewed: May 9, 2012
Delicious! We love fish, but tilapia has usually left me cold - it's a little too mild-flavored. This topping adds a lot of flavor. I took the suggestions of adding onion and garlic powder, also panko (less than 1/2 cup), and sprinkled on a little bit of Old Bay while broiling the fish before putting on the topping. We'll be having this again!
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Aussie Chicken

Reviewed: Apr. 23, 2012
Cut down the seasoned salt!! 2 tsp. is way too much, especially when using bacon as well. I omitted the corn syrup as several reviewers said, left out the mushrooms (kids won't touch 'em), and sauteed the pounded chicken breasts in some of the bacon drippings. My husband thought this was amazing, and I will make it again - but with much less salt.
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Kyle's Favorite Beef Stew

Reviewed: Feb. 8, 2012
Yes, it's good - but that much better than any other beef stew? Not sure about that. I still think it could use a bit more seasoning. I took tips from some of the other reviewers and skipped a few of the 'extra' steps like boiling the water, and I omitted the mushrooms because they're an instant turn-off for my kids (threw in celery instead). Other than that, I followed the recipe pretty closely - and it definitely does take longer to get into the the crockpot than similar recipes. All that being said, I'll still give it 4 stars!
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Chicken, Stuffing and Green Bean Casserole

Reviewed: Feb. 8, 2012
My family really liked this, though I didn't expect to - recipes with canned soup usually wind up all tasting very similar to me. I tweaked this a little bit and it came out pretty good. I used raw chicken breasts, cubed, as I didn't have any cooked chicken on hand. I sauteed chopped onion and garlic in butter and added to step 1. I also mixed in some of the cheddar cheese with the chicken/soup mixture (and definitely used more than 1 cup total in the recipe - my older daughter loves cheese) and garlic powder. I don't use canned veggies, so I partially micro-cooked frozen green beans before adding them. I used StoveTop stuffing rather than an unseasoned stuffing mix - again, what I had on hand. I baked at 375 for about 50 - 55 minutes and then uncovered to brown the top. I will make this again, as even my picky 9 year old ate it.
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Italian Sausage, Peppers, and Onions

Reviewed: Jan. 13, 2012
I've made sausage & peppers before, but never added wine or garlic - much better! I used cubanelle (frying) peppers, and only had sweet onions, and it was still delicious. We had this as sandwiches.
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Pork Chops for the Slow Cooker

Reviewed: Sep. 9, 2011
This recipe was not to my liking.
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Syracuse Salt Potatoes

Reviewed: Jul. 19, 2011
Yum - and really not salty at all. I didn't get as much of a salt crust as other people said (maybe too much water?), but they were good anyway. My 15 year old (who doesn't like potatoes at all) really liked these. Used up all the salt in the house, though!
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Drumsticks with Peach and Honey

Reviewed: Jul. 13, 2011
Taste was not what I was expecting - somewhat bland. The chicken did come out moist. I don't think I'll be making this again any time soon.
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Oven Roasted Potatoes

Reviewed: Jun. 28, 2011
Delicious, but I do agree with the reviews that said 475 is way too high. I used small red potatoes, quartered, and set the oven to 425. I thought they would take about 35 minutes, but they were thoroughly cooked before 25 minutes were up. I shut the oven off and just let them sit in there until the rest of dinner was ready. I used granulated garlic, dill, oregano, basil, parsley, salt & pepper, and thought the taste was wonderful. I may try 400 degrees next time.
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Broccoli Chicken Divan

Reviewed: May 14, 2011
I did change this quite a bit as per other reviewers' suggestions, but it's a good base as written. I added sour cream, onion powder, granulated garlic, lemon pepper, used leftover rotisserie chicken (which already has good seasoned flavor), more chicken, more soup (1/2 can of roasted garlic cream of mushroom in addition to the cream of broccoli), more milk to thin it a bit, and the biggest change of all - cooked egg noodles, so it became a one-dish meal. For the topping I used the butter/seasoned bread crumb topping and added grated parmesan, as I do for mac-n-cheese. Makes a much tastier topping. My 8 year old ate this with much less prodding than I usually have to do!
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Displaying results 21-40 (of 69) reviews
 
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