Elizabeth Heffernan Profile - Allrecipes.com (188044302)

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Elizabeth Heffernan

Elizabeth Heffernan
Home Town: Plover, Wisconsin, USA
Living In: Grand Junction, Colorado, USA
Member Since: Apr. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books
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About this Cook
I love to cook new and interesting foods.
My favorite things to cook
Hot wings, gourmet meat pies, Russian soups.
My favorite family cooking traditions
Grilling in the summer.
My cooking triumphs
The creation of my meat pies! I made up the whole recipe from scratch and it was amazing.
My cooking tragedies
My attempts at recreating Italian sauces (particularly the balsamic glaze used in Caprese and the various light cream sauces (I don't like heavy sauces like Alfredo)).
Recipe Reviews 22 reviews
Beef and Barley Soup III
This was a great recipe! I did make a couple of changes. First, I used mushrooms (baby bella) instead of potatoes, since I figured they would taste very good with the soup and since barley already provides enough starch. Secondly, I used raw sirloin. After sauteeing the vegetables, I added the cabbage and sauteed it with them. Then, I removed the vegetables from the pan and added just the meat. I browned the meat and added the mushrooms, then I deglazed the pan with the wine. After that, I added the vegetables back to the soup, and finally added the broth and the barley. This soup was amazingly good, and I will definitely make it again and again!

1 user found this review helpful
Reviewed On: Mar. 8, 2015
ECU Tailgate Wings
This recipe is simply superb! I did make a few changes, but 1) I don't think they are necessary and they won't suit all people, and 2) One of the changes was due to laziness and the marinade would have been better, not worse, if I had followed instructions. In other words, I give 5 stars for the recipe *as written* despite my changes. First, I decided to bake the wings rather than grill them since it's winter and I don't have a grill. I lined a baking sheet with foil and cooking spray and baked the wings at 350 degrees for 35 minutes. Second, I got lazy and used dry ginger instead of fresh (big mistake). Third, after tasting the marinade, it seemed a little bland, so after laying the wings out on the baking sheet, I sprinkled them with a little black pepper and cayenne pepper (actually Penzeys' Black and Red seasoning). I also used less sugar. I'm glad I made both of those changes. I happen to really like strong flavors, so in the future, I plan to replace the water with increased amounts of the liquid ingredients. The best part about these wings was that even though I baked them in the oven, they still came out extremely tender AND crispy without having to use the broiler. This is definitely a keeper!

0 users found this review helpful
Reviewed On: Jan. 24, 2015
Succulent Pork Chops
This was a great recipe! I think the grilling option is probably better than the skillet option. I did it in the skillet and I had a lot of splattering and smoke. It got done a lot faster than the instructions, too (5 minutes on side 1 and 3 minutes on side 2). I used Football Forever's suggestion about the ginger paste, but with rice wine vinegar instead of cider vinegar: 1/4 tsp. dried ginger and 1/4 tsp. rice wine vinegar. Otherwise, I followed the recipe exactly. In the future I would make more marinade (it just barely covered the pork) and marinate it for a longer time (the marinade flavor was very subtle). I am also going to try SCC's suggestion and broil them in my mini-oven to reduce the smoke and splattering, but I don't know if I will still get the wonderful seared top and bottom. This method really made even boneless pork chops juicy and, as the name states, succulent. I haven't ever had boneless pork chops this wonderful: they are always boring and bland, which is why I usually use bone-in pork chops instead. Finally, it was extremely easy to make! There are absolutely no cons with the recipe other than the smoke and splattering, and those would definitely not occur on the grill. Thanks for the great recipe!

0 users found this review helpful
Reviewed On: Jan. 17, 2015
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