Beth Recipe Reviews (Pg. 1) - Allrecipes.com (18655702)

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Slow Cooker Split Pea Sausage Soup

Reviewed: Nov. 22, 2010
I made this for the first time yesterday and while not bad, it was not great. I used 9 cups of water. I would make this again but I would definitely change some things, for example, more bouillon and more spices. The broth was SO bland! The peas were fine after 5 hours but everything else was too mushy, so I would add the smoked sausage and vegetables only after the split peas cooked for 2 hours. With a little tweaking, this could be a wonderful fall/winter soup!
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9 users found this review helpful

Jo's Rosemary Bread

Reviewed: Sep. 19, 2010
I just realized that I have not rated this, despite the fact that I have made it dozens (yes, dozens!) of times since I found the recipe here almost 4 years ago. I tweak it a little, adding some Parmesan cheese to it (with a little extra water to keep the cheese from drying out the bread) but otherwise, this is a wonderful recipe that smells SO GOOD while baking, and disappears quickly.
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3 users found this review helpful

Eggplant Croquettes

Reviewed: Aug. 15, 2010
I substituted 1 cup mozzarella and 1/2 cup parmesan for the cheddar because I thought it would be more in line with the Italian seasoning and marinara sauce I served it with. This was a bit messy when shaping into patties, but they turned out well and my husband asked for seconds. He is asking for me to make it again!
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1 user found this review helpful

The Best Thai Coconut Soup

Reviewed: Aug. 15, 2010
I used chili oil instead of vegetable oil, added 2 chopped scallions, and doubled the mushroom and lime juice. Also used shredded chicken breast instead of shrimp. My husband had two big bowls, and he generally dislikes anything but meat and potatoes. Will be adding this as a staple dish in our household. Yum!
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Baingan Bharta (Eggplant Curry)

Reviewed: Aug. 15, 2010
Great base recipe. I am always looking for a way to use up eggplant from the garden and this combined one of my favorite veggies with one of my favorite cuisines! I diced up the eggplant (skin intact), salted it, let it drain, and baked on a cookie sheet for 15 minutes. In retrospect, I would forgo draining as the extra liquid was needed. I added a tablespoon of garam masala paste, extra minced garlic, and a teaspoon of fresh grated ginger to the base recipe. I did not use salt other than what I used when I baked the eggplant. I also added the yogurt at the end of cook time, based on recommendations. Really, really delicious! Color, flavor, aroma... this recipe has it all! Thank you!
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6 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Sep. 27, 2009
This is the only chocolate chip cookie recipe my daughter lets me make, she won't even consider any others. Have made these cookies over a dozen times and they come out perfect each time. I do find that this recipe needs one additional egg (total of 5, not 4).
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2 users found this review helpful

Golden Potato Soup

Reviewed: Sep. 26, 2009
My husband loves thick, hearty soups so I definitely had to try this recipe. I didn't change a thing. It came out pretty darn tasty, saving us a trip out when he craves his favorite comfort food!
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Persian Shish Kabob

Reviewed: Sep. 26, 2009
I mix in a cup of plain yogurt to the marinade and it makes THE BEST shish kabob that I have ever tasted!
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4 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Sep. 26, 2009
The only thing I change when I bake these is I omit the cloves and use golden raisins soaked 10 minutes in hot water and drained. Makes 4 dozen for me. They come out absolutely perfect each and every time!
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2 users found this review helpful

Peanut Butter Noodles

Reviewed: Feb. 22, 2009
Used this recipe as the building block to a staple dish in my house. For each 16oz box of cooked thin spaghetti (this is the preferred noodle for us) I dissolve one chicken bullion in 1 cup boiling water. Add 1/2 cup peanut butter, 1 TB fresh minced garlic, 2 TB reduced sodium soy sauce, 2 TB honey, 1/2 TB powdered ginger, 1 TB chili paste, 1 TB lime juice. Heat to boiling, stirring often, adding a pinch of cornstarch to thicken slightly. Toss with drained pasta, top with chopped peanuts, cilantro, and green onions. Delicious and inexpensive when those Thai cravings kick in!
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Awesome and Easy Creamy Corn Casserole

Reviewed: Feb. 1, 2009
I always make this as a side dish to the "Slow Cooker Taco Soup" recipe also found on this site. I add a can of drained green chiles, salt, pepper, and chopped cilantro. I bake it in individual ramekins and then invert on the plate so it looks pretty. Never had a problem with dryness or blandness.
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Egg and Cheese Puffs

Reviewed: Jan. 3, 2009
This is my husband's favorite breakfast treat. I've shared it with others for fabulous potlucks and even a Christmas brunch. Always popular and super-easy to make! I've never had a problem with them sticking, which is odd given that so many people have complained of sticking. I do use butter-flavored cooking spray to lightly grease my non-stick muffin pans, though. And I use a spoon to sort of edge around each puff to loosen it from the pan edges. If you want a little green but don't care for the canned chiles, you can use chopped fresh baby spinach or parsley. I also substitute diced ham for the bacon most times. I use 8 oz of shredded Mexican blend cheese in the mix and then about another 4 oz on top. After accidentally forgetting to add the melted butter once, I've now omitted butter from the recipe altogether. It doesn't need it. You could probably add anything you would throw into an omelette to tailor these to your liking. Just make sure you dice or shred pretty small. Anything too big or heavy will sink to the bottom and not mix properly while baking.
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Glazed Meatloaf I

Reviewed: Oct. 14, 2006
Doubled the sauce as suggested, and am glad I did. Tasted excellent and was a big hit for dinner. Next time (and there WILL be one), I might add another piece of bread or maybe another egg. Was just a smidge too crumbly for my liking. Other than that it was perfect.
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Mom's Zucchini Bread

Reviewed: Oct. 14, 2006
Didn't change a thing, and came out absolutely flawless. I served this with a dollop of honey butter (recipe gotten here as well).
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Eggplant Antipasto

Reviewed: Aug. 20, 2006
I made this for a party I attended yesterday. I used balsamic vinegar too, didn't peel the eggplants, but DID salt and drain them in a colander an hour before using them. The recipe came out PERFECT, not marinara-ish AT ALL! I served it with toasted pita chips and it was more popular than the regular salsa/chips on the table. EVERYONE raved about it! I will definitely make this again, not only for home enjoyment but for my company's potluck lunches. Easy, elegant, and very yummy. Splurge for pita chips or toast some French or Italian bread and skip the saltines or Ritz crackers.
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52 users found this review helpful

Eggplant Supper Soup

Reviewed: Aug. 19, 2006
This was absolutely delicious! My husband grumbled while I was making it because he doesn't care for eggplant, but he had two overflowing bowlfuls! I brought the leftovers to work the next day and everyone wondered what smelled so good as I was re-heating it! Will definitely make again!
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1 user found this review helpful

Quick Quiche

Reviewed: Aug. 19, 2006
I made this today while my husband grumbled the entire time, "Real men don't eat quiche." I added sliced grape tomatoes, shredded zucchini, diced mushroom, and asiago cheese. Baked for 45 mins at 350 and broiled for 4 minutes (could have used 5). I did use a glass 10 inch pie plate. My husband ate two helpings in less than 10 minutes. Will definitely add this to my favorites!
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4 users found this review helpful

 
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