Bethlh Recipe Reviews (Pg. 1) - Allrecipes.com (18668814)

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Super-Delicious Zuppa Toscana

Reviewed: Dec. 16, 2011
I have never had the original but this soup was great! I went with other reviewers and used kale, about 1/4 bunch and also used milk in place of the heavy cream adding 3 Tbs cornstarch for thickness. I also added a Tbs fresh fennel. I will be serving this with a salad and bread with olive oil for dipping.
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3 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: Nov. 20, 2011
For me, it seemed like way too much butter for the top. The butter pooled in the center once in the oven, which left the center soggy, so I added 7 minutes to the cooking time. In doing so the edges became darker and crispier which was not a desirable result. When I took it to a card party, people avoided those darker pieces, however the overall taste was excellent!! I should have put tin foil on the top when I added the extra time. In the future I will melt the butter first and then brush it on using a pastry brush and cut the butter down to 3/4 stick. Also, I used seamless crescent rolls - makes the process easy!
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4 users found this review helpful

Smooth Sweet Tea

Reviewed: Aug. 17, 2010
Following this recipe exactly I make this daily in my household. To keep this on hand I make the concentrate, freeze it in a container, pop it out then store it in the freezer gallon size ziplock bags. Whenever I run out I just place the frozen concentrate in a gallon container and add the 6 cups of water and WHOLAH!! Simple and Tasty!!
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47 users found this review helpful

Zucchini Brownies

Reviewed: Jul. 27, 2010
Will give this 5 stars because I do not think you should decrease stars if you change the recipe and do not like it. I did use applesauce in place of the oil. I did not like this at all with that particular change. I had two friends try this recipe, both could not finish one square. One friend was not fond of zucchini and could detect the zucchini flavor. Me and the other friend did not like the spongy consistency. Husband? He likes everything and liked these, though not over the top about them. Not sure I will try again with oil, since I like to keep recipes moderately healthy.
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Meatloaf

Reviewed: Jul. 22, 2010
I followed this recipe using 1lb ground chuck and 1lb ground pork, omitted the tomato soup and used 1/4 cup ketchup as others recommended. This is a super easy recipe and very good! This is the first time I have used a loaf pan with my meatloaf, normally I shape it and put it on a wire rack above a roaster pan to allow the fat to drain off as it is cooking. The loaf pan made it simple (though not as healthy even after draining off the fat at the end.) I asked my 11 year old if she liked it, she replied, "This tastes really good, what did you do different?" I guess my old recipe needed an overhaul! I served this with macaroni and cheese and a vegetable on the side and Wholah, Dinner.
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10 users found this review helpful

Cornbread Casserole

Reviewed: Jul. 6, 2010
I have made this a few times. The first time I forgot the sour cream, second time I added about 4 ounces of sour cream. I had the same result each time flavor wise however the sour cream adds a fluffiness to it. Others have reported adding eggs, using them will give you more of a firm texture that can be sliced into squares that will retain their shape when put on a plate. Also I have always drained the kernel corn. Any variation I have used, I have never had a bad serving of this recipe!
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4 users found this review helpful

Baklava

Reviewed: Dec. 14, 2009
Wow! Wow!! My first time making this and I followed Sandra Lee's suggestions about not using too much butter. Do not soak the sheets, just wet them. I tried some of her quick tips like using the whole phyllo sheet instead of cutting it, and also not covering the sheets between layers (time consuming) It turned out WONDERFUL!!!! I was so intimidated to make Baklava for so long, and now I wonder why I waited so long. You will love this!! I also read up on storage. If you like softer baklava with a liquidy texture (yum!) then store out of the refrigerator in a covered container. If you like it firm and chewy then store in the refrigerator. I am serving this in muffin cups for my husband to take to work. Of course, I kept some home for the family. Enjoy!!
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Broiled Tilapia Parmesan

Reviewed: Dec. 17, 2007
Very delicious and satisfying. I did not have any celery salt or basil yet it still turned out delicious. I did add some bread crumbs and garlic powder like others suggested, I may have added too many as I had to add some water to loosen up the paste for spreading without ripping the fish apart. I cooked this on tin foil on a broiler pan. Next time I will salt and pepper the fish prior to adding the topping as the few parts that did not have topping were flavorless. I served this with broccoli and cheese. Next time I make this I may experiment with Morton Nature's Seasons seasoning blend. It lists the following ingredients: salt, black pepper, sugar, spices, onion flavor, garlic flavor, parsley, and celery seeds. This seasoning seems to cover the bases without having to measure out individually.
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Easiest Peanut Butter Fudge

Reviewed: Dec. 17, 2007
I too followed the suggestion for 2 C. brown sugar, 3 C. confectioner's, and 1 C. peanut butter. I also topped it with melted semi sweet chocolate chips YUM!!
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3 users found this review helpful

Grilled Bruschetta Chicken

Reviewed: Dec. 13, 2007
Excellent! My whole family loved it. I used the George Foreman Grill as it is freezing here in MI. I topped the checken and then put it in the oven for about 5-10 minutes on 425 degrees to melt the cheese and warm the tomatoes. I served this with garlic bread and gnocchi topped with a homemade tomato sauce put together with the extra tomatoes, basil and some fresh garlic simmered while everything else was cooking. Very healthy and delicious!!!
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Chicken Enchiladas V

Reviewed: Nov. 13, 2007
This recipe is FANTASTIC!! I have made it several times, most recently for my daughter's 9 year old friends during her birthday sleepover. I had 2 very picky eaters there, and they asked for seconds, ALL OF THEM! My daughter continued to ask for this this for the next 2 days, and became disappointed when there was no more left. My husband loves it too. Doubling the sauce is a must, and preparing the chicken ahead of time - the day before is necessary if you are short on time. I use my George Foreman grill to speed things up. Excellent, this has become part of my regular menu.
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Spicy Bean Salsa

Reviewed: Jan. 27, 2007
I have made this recipe 5 times already and people claim it is addictive! I agree and LOVE this recipe! It is colorful and fun to make, and like someone else mentioned, you can't mess this one up. I put this in pita's with turkey, eat it with chips and have simply ate it right from the bowl on a spoon! I've made small changes each time I have made this and yes, it is even better the next day. Today's batch went something like this: Frozen sweet corn instead of canned, fresh Roma tomatoes instead of canned, 1/2 cup each red and orange bell pepper for color and sweetness, I omit the green pepper. Red onion for color, fresh chopped garlic instead of powder, 1/4 C red wine vinegar, 1/4 C rice vinegar 1/2 C italian dressing. We are not cilantro lovers so I do not add that but many others do.
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80 users found this review helpful

 
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