Beth Recipe Reviews (Pg. 1) - Allrecipes.com (18648150)

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Beth

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Jalapeno Popper Spread

Reviewed: Feb. 3, 2014
Great recipe. Not a huge mayo fan so I used 1/2 mayo and 1/2 sour cream. Best when sprinkled with extra Parmesan cheese and baked at 350 for 30 min. This was a hit both times I made it.
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7 users found this review helpful

Microwave Caramel Popcorn

Reviewed: Mar. 4, 2010
You are 15 minutes away from Caramel corn happiness!! I think the hardest part is knowing how long to cook the coated popcorn in YOUR microwave. I cooked it for 1 min. 10 seconds then shook and flipped and cooked for 1 min 30 seconds. Mine came out just a little chewy. Next time I will try 1 min 30 seconds for both cooking times. I say try it and see what works best for you. I know I will be making this one again and again so I will have lots of chances to perfect the cooking time!
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Gluten-Free Peanut Butter Cookies

Reviewed: Feb. 25, 2010
I think that these are going to be my new go to cookie. I made them for my small group, 6 adults and 8 kids, they LOVED them. I loved knowing that I didn't have to make something special for me to eat. I did make one change instead of adding chocolate chips I pressed a Kiss into the middle of the cookie after baking.
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Chantal's New York Cheesecake

Reviewed: Feb. 19, 2010
I have made MANY cheesecakes and this one was a total flop for me. The cake came up over the edges and flopped onto the bottom of the oven. Yes, I used a 9 in pan. And yes, I mixed the eggs in by hand. I had a HUGE mess! Sorry, but I am going to stick to the Classic Philly recipe.
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2 users found this review helpful

Fortune Cookies I

Reviewed: Jan. 7, 2009
I have made fortune cookies in the past and they always came out eggy. These tasted great. I did add a little water to the batter to make them spread a little easier and I used splenda for baking in place of the sugar. It was a wonderful low calorie, no fat cookie. Once they are done you do have to move fast, so only bake a couple at a time.
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4 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Jan. 1, 2009
I have made these twice in the past week. Once as my family's potato choice for Christmas day and another time for a staff Christmas party. Both times I made them the day before and then popped them in the oven 30 min. before we ate. They were perfect. Nice and creamy! I will note that I did add about 3 oz of cream to each batch just like I do when making GOOD mashed potatoes. Put the mix in a zip lock bag and snip off the corner to fill your potato halves. If you want to make it super fancy, use a 1M piping tip. Try this one you will love it!
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Roast Pork with Cranberry Glaze

Reviewed: Jan. 1, 2009
Yum! I made this for my Dad staff Christmas dinner for 20 and it was a hit. I doubled the recipe and used whole cranberry sauce instead of Jelled. The smell was wonderful and the taste was even better. I cooked it at 275 for about 5-6 hours and then turned it back until about 30 min. before the party. I took the pork out and then thickened the sauce while keeping the pork warm in the oven. I made two 5 lb roast (precut) and there was only two pieces left!
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2 users found this review helpful
Photo by Beth

Building Gingerbread

Reviewed: Nov. 21, 2008
If you are looking for a strong firm gingerbread that will not spread or warp this is it. BUT, having said that, you need to realize that this is not your typical cookie dough recipe. This is a HOT cookie dough and if you let it cool down you will have a crumbly mess. I followed other reviews and added the hot mixture to the dry (minus one cup of flour for my double batch) and mixed until combined. To roll out the dough I covered my cookie sheet with parchment and microwaved a large handful of dough for 25-40 seconds until it was very warm and soft. Working quickly I rolled the dough out on my prepared cookie sheet cut out my pattern and removed the (by now) crumbling dough extras. My pieces took between 15-18 min. to bake but I was making large walls mostly. Once I removed them from the oven I quickly put my pattern back on the cooked pieces and trimed the edges to ensure that my building's edges were straight. This recipe was VERY different from anything I have worked with before but the results were just what I was looking for. This is not a recipe for beginning cooks but if you are up for a challenge give it a try. Just remember it needs to be warm!!!!!
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30 users found this review helpful

Cider Cheese Fondue

Reviewed: Oct. 22, 2008
My hubby and I really liked this recipe. He loves cider so I knew that he wouldn't mind the slightly sweet taste. The texture came out very creamy and smooth. I served two kinds of bread, steamed veggies, and little smokey sausages with the fondue. The smokeys were the best, the combo of the salty smokey sausage with the slightly sweet cheese was wonderful! Thanks for a great wine free recipe!
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Pumpkin Bread IV

Reviewed: Oct. 22, 2008
If I could give 10 stars to a recipe this would be it! This is the only pumpkin bread recipe I make. It is soft, pumpkiny, and spicy all at the same time. I have made it in loaves, muffins, and mini muffins. It freezes VERY well, that way I don't eat all three loaves at the same time. ;-) I add a 29 oz or large can of pumpkin with no other changes and they come out perfect every time!! You have got to try this!!!
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5 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Oct. 22, 2008
A very nice cakey cookie. I followed the recipe exactly as written and they came out great. To flatten I suggest just dropping your cookie sheet on the counter top a couple of times. The batter is very soft and sticky so flattening them with a spoon or your finger is messy. These a wonderful when you add Cream Chesse Frosting II on top!!!
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Cream Cheese Frosting II

Reviewed: Oct. 22, 2008
A great cream cheese frosting. It had a wonderful taste and was just what I was looking for to put on my pumpkin cookies. I will add that the texture is very soft. It was perfect for frosting my cookies but it would be hard to frost the sides of a cake and expect it to say in place, but it would be good if you out it on a sheet cake or between layers. It is so soft you could dip cupcake into it to frost them, and much easier. NOTE: This frosting stays soft and sticky, it does not crust over. You could also add extra sugar to make it thicker. Plus to add, I ran out of Powdered sugar as I was making this so I put 1 C. of granulated sugar into my coffee grinder and ground it to a fine powder. It worked perfectly and I didn't have to run to the store for one cup of powdered sugar. :-) It would not do this for a lot of powdered sugar but for this small amount it worked well.
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Pumpkin Cake II

Reviewed: Oct. 9, 2008
Like others I used a spice cake mix. I reduced the sugar to 2/3 cup, doubled the pumpkin and added the cinn. I baked it in my bunt pan and it came out perfect! I made a cream cheese frosting, colored it orange and drizzled it over the top. To finish I filled the hole in the middle with pumpkin shaped candy. It looked wonderful and very festive!
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5 users found this review helpful

Turkey Tetrazzini II

Reviewed: Oct. 9, 2008
3 stars for taste but 5 for the recipe. I only cooked it for 30 min. and added some bread crumbs and table spices to the cheese on top, plus some frozen peas for veggies and color. But, my family did not enjoy it. I threw out a lot from my kids plates and the rest of the pan is sitting in the fridge two days later. I don't think I will make this again, it just did not meet my family's tastes but the recipe came out perfect. Sorry!
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Pesto Torta (Layered Spread)

Reviewed: Oct. 9, 2008
I made this as a app. for an Itilian dinner at my home. I doubled the cream cheese and added extra layers of the chopped drained red peppers. You must drain your pesto or you will end up with an oily mess!!! I used a bread loaf pan as my mold, it came out perfect. I served 20 people and had plenty, plus several request for the recipe. Thanks for a great, easy idea!
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6 users found this review helpful

Apple Butter I

Reviewed: Oct. 9, 2008
It doesn't get any easier than this!!! I just filled my large crock pot with peeled, cored and chopped apples. I added 2 C apple cider, 2 C. sugar, 3 tsp. cinn., 1 tsp cloves and 1/2 tsp nutmeg. I start the pot at around 8 pm stir once or twice before going to bed and when I wake up in the morning I use a strong whisk to break up any chunks. Uncover and cook on high for 2-4 hours until thick and smooth. I process mine in a water bath for 15 min. This is a great way to use up those spotted and imperfect apples from your tree!!!
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Italian Wedding Soup I

Reviewed: Oct. 1, 2008
This is a great soup. Then night before I made the meatballs, boiled them in water and then drained them and browned them. I combined the chicken broth, grated carrots, frozen spinich (defrosted and dried), and meatballs. I put this in my crockpot and stored in the the fridge. I also cooked the pasta, rinsed it and tossed it with a little olive oil. Then next morning I warmed up the soup in the crock pot by heating on high for 4 hour. One hour before serving I added the pasta that I had heated in the microwave. It came out perfect! The meatballs were tender, the soup was not greasy and the pasta was perfect. A wonderful soup for a lunch time meeting! Thanks!
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Kielbasa with Peppers and Potatoes

Reviewed: Sep. 27, 2008
4 stars for this one. It was a good idea that needs a little tweaking. In order to cut down on the time the potatoes needed to cook I put them in the microwave to soften up. Don't forget to poke them with a fork first. :-) Cook these while you are cutting put up the sausage and peppers. Then I cooked the sausage and cut potatoes together until crispy and brown, about 15 min. I did find that I needed to add a little olive oil to get the browning going. I then added a clove of minced garlic, salt, pepper and the bell peppers. I cooked the peppers 15 min or so until softened and slightly browned. Next time I will saute the peppers before adding to the sausage/potatoe mix to get a better color. I will also add some sesoned salt or some other kind of spices. My HD said it was good but needed a little something extra. With one package of sausage, 8 med. potatoes, and 3 peppers this fed 3 adults and two kids. Over all a good, quick meal.
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1 user found this review helpful
Photo by Beth

Red and Green Christmas Jalapeno Jelly

Reviewed: Sep. 4, 2008
This is a wonderful recipe. I had extra Jalapeno pepper after making salsa and wanted to find a creative way to use them. I did make some changes to the recipe since I wanted to use powder pectin. I found that 1/2 cup jalapeno peppers was close to 4 peppers (add the seeds and veins of two or you will get VERY little heat) and 1 cup of red bell pepper was one good size pepper. I followed steps 1 and 2 as written. For step 3 I mixed 1 1/4 cup cold water and 7 tablespoons of bulk pectin (about 1 and 3/4 boxes, there are 4 tlb. in a box) I mixed and boiled this mixture for 1 min. Then I followed step 3. After step 3 I put the mixture back on the stove to boil for 3 min (this will also disolve the skin that forms on the top of the mixture during cooling). I then put the mixture into jars and processed in a hot water bath for 10 min. to ensure a good seal. I made three batches and they all jelled up and taste wonderful. My first batch I did not add the veins and seeds of two peppers the the heat is VERY mild. It was much better when I added some pep!! I got a little over 6 - 8 ounce jars with each batch. Hope that this helps you!
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19 users found this review helpful

Grandma Oma's Pickled Okra

Reviewed: Sep. 3, 2008
Someone from church gave us some Okra and I had never eaten okra in my life. I went searching for a creative way to use it that my kids might also eat. This is it!!! The recipe is super quick and easy, even for novice canners. I did not add the peppers and put one galic clove in each jar. My two year old can not eat them fast enough. Who knew Okra could taste so good? You have got to try it!
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29 users found this review helpful

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