Beth Recipe Reviews (Pg. 1) - (18412209)

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Outback Onion Soup

Reviewed: Jul. 12, 2010
I have had the soup at the Outback, and this is quite similar, however, I would suggest using low-sodium boullion. The only fault I had with the recipe is that it as waaay too salty. Also, to address two issues from other reviewers: to keep the onions from dissolving, yes, simmer and do not boil them, but also, just quarter the onions, do not slice them thinly; regarding the clumpy flour issue: as others have suggested, slowly add broth from the cooking soup until you have it as smooth as you can get it, then stick it in a blender, or a 'magic bullet' to puree out the rest of the lumps. Stir it gently back into the pot. Smooth as silk.
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10 users found this review helpful

Breakfast Pies

Reviewed: Nov. 15, 2009
These are fantastic! I made mine in a deep muffin tin, so I could use flaky layered biscuit dough (Grands-type), subbed bacon for the sausage, subbed a small forkful of sour cream for the milk in the eggs, and added onion powder to the eggs.
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1 user found this review helpful

Linda's Lasagna

Reviewed: Sep. 12, 2009
An easy, tasty basic lasagna recipe. My daughter loved it! The sauce recipe was a special hit--I think she would have been happy to sit and eat a bowlful of the sauce alone, which is a thick chili-like consistency. I doubled the amount of crushed tomatoes and used fresh minced garlic instead of the garlic powder, plus ricotta instead of cottage cheese.
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2 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Feb. 27, 2009
My 14 year old daughter won't try anything new. When she does, she has decided before she tastes it that she does not like it. This recipe (using sour cream, not cream cheese), got a literal two thumbs up from the toughest critic I know. Fantastic and easy, easy, easy!
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0 users found this review helpful

Prime Rib Roast

Reviewed: Dec. 22, 2007
Having never made any kind of prime rib before, I was terrified when I first tried this recipe--for Christmas dinner. My entire family literally went ape over it. I have made it a few times since, and each time have had people falling all over themselves over it. If you make this in a large roasting pan, so the marinade is shallow in the pan, it will cook down to almost nothing, and can be made into a gravy so good it should be its own food group. Cook with confidence--this recipe's a sure thing. Enjoy!!
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11 users found this review helpful

Japanese-Style Sesame Green Beans

Reviewed: Nov. 24, 2006
I have made this dish for Christmas and Thanksgiving. Not only does the flavor nicely complement the traditionally savory flavors of American holiday dishes, but it's ridiculously easy to make, and not at all time consuming. It has received raves from literally everyone I've ever served it to!
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Freak'n Good Ribs

Reviewed: Jun. 19, 2006
Used this recipe for my first stab at BBQ ribs for a Father's Day cookout. They were PHEMOMENAL!! I used big, thick pork spareribs instead of baby backs, and Sweet Baby Ray's Honey Barbecue sauce. Of course I had to increase marinating time and baking time to account for the thickness of the ribs, but other than that, followed this recipe to the letter. Fantastic, fantastic, fantastic!!
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2 users found this review helpful

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