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

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Beth H

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Bachelor's Creamy Pumpkin Soup

Reviewed: Oct. 11, 2009
My very picky 6 year old called this "Amazing!" - which is amazing in itself! I didn't have cream, so I used evaporated lowfat milk. Otherwise, I followed the directions exactly - until the garnish. I used gorgonzola cheese and bacon sprinkled on top, as another recipe recommended - wonderful! A couple of croutons would've been nice as well, but I didn't have them on hand. As another reviewer said, Campbell's cream of potato has chunks, so the stick blender comes in handy for this soup. This very easy recipe is a keeper!
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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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Crab and Shrimp Delight

Reviewed: Jun. 2, 2009
Delicious with a few of the changes other reviewers noted: about 1 3/4 c. milk, 3/4 c. mayonnaise, Old Bay, garlic powder and freshly ground pepper. I didn't have shrimp on hand (usually do), but I did happen to have a whole pound of crab meat, so I used that. I also used orzo rather than angel hair, and while it was good, I wasn't satisfied with the texture - too much 'small' stuff! I think it would've seemed like a more substantial casserole with shrimp and larger pasta to contrast with the crab. I also left off the fried onions. I wonder if it would taste good with some spinach to break up the monochromatic look - it was all one color! Otherwise, very good!
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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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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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Chicken Fried Chicken

Reviewed: Jan. 11, 2010
I really did change this up quite a lot, but I'm sure it would've been very good as written. I used bone-in chicken parts, made the coating with extra seasonings (garlic powder, parsley, paprika and more Lawry's), and did the 3 step technique so many other reviewers recommended (flour, egg, cracker mixture). Then, arteries be damned, I did the rest of as a traditional fried chicken since they were bone-in pieces - about a cup of Crisco, browned it on both sides, then cooked covered for about a half hour on med-low heat. Removed the cover and back up to higher heat to crisp up at the end. Very good!
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Honey Baked Chicken II

Reviewed: Jan. 15, 2010
Really good - even my picky 7 year old ate seconds. I cut the butter in half as suggested by so many other reviewers, and I'm considering using olive oil next time around. I also threw in dried apricots as someone suggested. I might add more seasonings next time (garlic powder in particular) but it was plenty good just like this! The sauce was delicious over rice.
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Cottage Cheese Chicken Enchiladas

Reviewed: May 28, 2010
Very good - and I pretty much followed as written (though I mixed the sour cream/cottage cheese mixture together with the chicken mixture). I also covered the pan in the oven since I don't like the tortillas to dry out too much if they stick out of the sauce. I like to serve this over shredded lettuce - adds a nice touch of green. This was a little too spicy for my 7 year old, but the rest of us loved it!
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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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Sparkling Punch

Reviewed: Sep. 6, 2010
Delicious! The amount of fruit overwhelmed my punch bowl a bit, but we still guzzled down all the punch - and then ate the fruit after the company was gone. Will definitely make again. My FIL said it would be wonderful with vodka or gin added (I don't see the need!).
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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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Chicken Quesadillas

Reviewed: Feb. 23, 2011
Very good and fairly easy! I used leftovers from a store-bough rotisserie chicken, sauteed the onion with some sliced sweet red peppers in a little olive oil, and used both cheddar and Monterey Jack cheese. I served them with salsa and sour cream and 3 out of the 4 of us loved them.... My 8 year old loves nothing, so no big surprise!
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Grilled Asparagus

Reviewed: Apr. 26, 2011
Delicious!! My 15 year old called this "brilliant". (My 8 year old had to be bribed to eat 3 small pieces.....) I did the bamboo skewer thing, and added a quick sprinkle of granulated garlic along with the kosher salt, pepper and olive oil. Fresh garlic would've been even better. Gave it right around 5 minutes, and think possibly another 30 to 45 seconds would've been perfect. Still.... YUM!!
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6 users found this review helpful

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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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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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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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?!? UPDATE: 10/11/14 - made tonight with half beef broth/half chicken broth - just because I had both to use up. Every bit as good!
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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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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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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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