Eliza Recipe Reviews (Pg. 1) - Allrecipes.com (18786057)

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Dijon Four-Bean Salad

Reviewed: Aug. 8, 2012
Thanks for a great recipe Karen! For years I have been making a different version of the three bean salad (see below for the all recipe link) but husband wasn't so fond of it. However, we both really enjoyed this mustard based version. I always try to follow the recipe exactly the first but my family hates lima beans and I didn't have any kidney beans so I used canned green beans, red beans, black beans and waxed beans. I also added a helping of shredded carrots and a very small amount of finely chopped Valida onion to give it some crunch. Here's the other recipe I had used for years (was popular with everyone except the hub-bub). http://allrecipes.com/recipe/three-bean-salad-5/detail.aspx
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Easy, Eggless Strawberry Ice Cream

Reviewed: Aug. 5, 2012
This was fantastic! I put the strawberries and sugar in the food processor to blend the two together. Contrary to the other reviews, I add the salt and vanilla extract as directed. It's like strawberry cream ice cream. Thank you for a lovely recipe.
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4 users found this review helpful

Turkey and Quinoa Meatloaf

Reviewed: Nov. 17, 2011
Very reluctant to try this recipe but it was so fabulous! Remember to rinse your Quinoa before putting it in the saucepan. I have been experimenting with Quinoa for almost a year now and found that this is a very important step to ensure it cooks and tastes good. For this first recipe attempt I used 48 ounces of ground turkey and used three eggs while only doubling (but with rounded spoonfuls) the other ingredients - except for the hot sauce. Thanks for all the tips and this amazingly delicious recipe!
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Mini Meatloaves

Reviewed: Sep. 4, 2011
I followed the previous comments and let the oats soak but this still came out runny with one pound of ground beef. I added some Italian bread crumbs and only divided into four loaves and it turned out great. In the future I plan on adding 1.5 - 2 pounds of ground beef AND some worcestershire since this recipe is still a keeper!
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Sweet Restaurant Slaw

Reviewed: Aug. 6, 2011
I read some of the comments about it being too sweet and since I try to steer clear of pesticide ridden food, I used organic broccoli shred mix from Trader Joes. The broccoli really balanced out some of the excess sweetness previously referred to. Since the bag of broccoli shreds is smaller than 16 ounces, I supplemented it with additional shredded carrots. This is by far the best coleslaw dressing recipe I have made - sorry Grandma but this recipe has topped our secret family recipe!
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3 users found this review helpful

Granola Bars III

Reviewed: Jul. 18, 2010
I think what is missing from this recipe is baking or toasting the oats and coconut (and sunflower seeds if you so desire). I also found the addition of the egg a little odd and was not very impressed with the way mine turned out. To try and salvage them, I dunked them in melted bark chocolate.
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4 users found this review helpful

Urban Legend Chocolate Chip Cookies

Reviewed: Jul. 3, 2010
I was really disappointed with the texture of these cookies - maybe I cooked them a little too long. They were still delicious but not the same as the Macy's cookies from my childhood.
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6 users found this review helpful

Ranch Dressing II

Reviewed: Jul. 3, 2010
My daughter and I have been searching for a simple basic ranch dressing and this was fantastic! The consistency was more like a vegetable dip but by adding a little milk or buttermilk, you can thin it out enough for salad dressing. I like to have this on hand for a healthy veggie dip snack and will only thin out some for salads on an as-needed basis. Thank you so much for this recipe!!!!
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2 users found this review helpful

Mexican Casserole

Reviewed: Sep. 9, 2009
The Best STARTER Recipe for a quick weekday night dinner. I didn't have taco seasoning mix but that's easily remedied with chili powder, cumin, garlic, onion, cilantro and chipotle seasoning. I did have some taco rice mix so I cooked and spread it on the bottom of a large casserole dish, then spread a can of (drained and rinsed) black beans. This way the black beans don't get crushed and mushy. I sauteed the chicken with some chopped onions, seeded and thinly sliced pablono pepper, two large chopped tomatoes, can of corn, can of Rotel, can of sliced black olives and added extra cilantro, cumin, chili powder and chipotle seasoning. After draining some of the juices from the skillet, I then took the chicken mixture and added a can of tomato sauce and placed it all on top of the rice and beans in the casserole. I then topped this with mexican shredded cheese and let bake in the oven till nice and hot. Since we only had a 1/4 bag of broken tortilla chips, I put those on the bottom of the plate and then the casserole with a dollop of sour cream on top. Yummy! I will definitely do a bunch of variations depending upon what I have on hand. Thank you Suezqz_64 for the recipe!
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8 users found this review helpful

Ginger Beef Stir-Fry

Reviewed: Aug. 30, 2009
Great suggestions from others on marinating the beef (soaked in Teriyaki for 1 hour before cooking) and on doubling the sauce (I would even triple the sauce). We freeze our ginger into chunks and it grates so much easier and keeps the ginger longer. I also burned the sesame seeds so I used sesame seed oil in the wok and soy bean sprouts. Turned out great but needed more cornstarch. Also used chopped cashews instead of peanuts which seemed to compliment the spicy mongolian oil I also added to the sauce.
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Gramma's Apple Bread Pudding

Reviewed: Aug. 30, 2009
I followed the suggestions from others and used white grapes (they really are sweeter) that had been soaked in run for 1/2 hour. The rum really added a perfect flavor in the bread pudding! I also used Pink Lady apples which complimented the white raisins and rum. After reading about the brown edges and discovering that I didn't have a good size dish to be able to put the bread pudding in a water bath, I decided to use ramekins. I set the ramekins inside a large baking dish and filled it with enough water to cover half the side of the ramekins. It still took about 40-50 minutes to bake all of them at once but they were absolutely delicious! Thank you for a wonderful recipe that will now be one of my favorite comfort foods!
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Angie's Dad's Best Cabbage Coleslaw

Reviewed: Aug. 23, 2008
This recipe was just too tart and tangy. Even after letting it sit in the fridge for a few days, it still tasted bad. For a real good slaw recipe, try the one from "Cooking for Real" on the Food Network - that recipe is the perfect mix of tangy with a little sweet and spice.
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2 users found this review helpful

Marinated Tuna Steak

Reviewed: Jun. 29, 2008
Not a fan of tuna steaks...until this marinade. Absolutely FANTASTIC! Once it came off of the grill, I garnished it with some chopped mango and place on the top of the tuna steaks. I didn't have fresh herbs so I used dry (only half of the amount called for). Next time I will also use a little ginger and fresh herbs but this is a recipe my family and I make for a long time.
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Yellow Squash Casserole

Reviewed: May 26, 2008
Absolutely loved the recipe but I made some minor modifications to suit my taste buds the second time I cooked it. First I used Cheddar Jack Cheez-Its instead of the butter round crackers and then omitted the 1/4 Cup Melted Butter so it wouldn't be too greasy and mushy. I will continue to make this recipe over and over. Thank you!
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Doreen's Steak Marinade

Reviewed: Apr. 13, 2008
This was, by far, the best marinade for just a plain ol' steak.
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Chicken and Spinach Alfredo Lasagna

Reviewed: Mar. 2, 2008
I added additional Italian spices to the chicken mixture and it took a lot longer to prep than 30 mins but maybe because it was my first time. It also turned out a little runny - next time I will add more Parmesan to the sauce and REALLY DRY my spinach leaves. Otherwise it was the best lasagna I ever had!
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Brigadeiro

Reviewed: Jan. 21, 2008
FANTASTIC but TIME CONSUMING. Since good things come to those who wait, go the extra mile and consider really jazzing it up. Melt dark or milk chocolate (barks work well b/c they harden better), dip the balls into the chocolate and completely submerge them, then cool and harden on wax or parchment paper. Melt white chocolate and with a fork 'spatter' the white chocolate on top and you have a gourmet looking candy that is out of this world!
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The Best Corn Bread You'll Ever Eat

Reviewed: Jan. 21, 2008
Concept and ingredients look great...didn't turn out though. We followed the recipe but we ended up with the cornbread being mushy / undercooked. Continued cooking it much longer than the recipe and although it browned on the outside, the inside was still mush.
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4 users found this review helpful

 
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