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

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Beth H

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Round Steak Sauerbraten

Reviewed: Nov. 4, 2010
"Holy cow, that's good" - my husband. I made it almost exactly as written, with the addition of some sliced onion while browning the meat, and sour cream at the end. I did brown on the stovetop, and then finish it in the oven, just for convenience. Will definitely make this again!
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4 users found this review helpful

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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1 user found this review helpful

Karyn's Cream of Crab Soup

Reviewed: Apr. 3, 2011
YUM! So rich, though - can't have this too often! I added corn, and cut way back on the Old Bay, using less than 2 tbsp. My youngest still thought it was "too spicy", while my oldest thought I could've upped the Old Bay... can't please everyone! I also added more sherry. Wonderful, and VERY filling, with just crusty bread to dip.
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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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Japanese Chicken Wings

Reviewed: Nov. 27, 2012
Finally something my VERY picky 10 year old will eat!! I changed this just a bit out of necessity and screw-ups... but it still worked. I was planning on oven-frying, but realized I just didn't have the time. I had already floured the wings (with garlic powder, seasoned salt and pepper added in), but had NOT egged them. I decided to pan-fry just to save a little time, and I used a mixture of butter and canola oil. Because I hadn't egged first, I probably lost most of the flour coating, but it still turned out well. I cut down on the sugar in the sauce just a bit (about 3/4 cup instead), and didn't put in quite as much salt as called for (soy sauce is salty enough). I baked them at about 400 degrees for about half an hour, basting 3 or 4 times. My daughter called them her "favorite meal ever!"
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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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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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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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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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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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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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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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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 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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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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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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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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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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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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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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2 users found this review helpful

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