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    Chef-Betsy

    West Coast of US

    Chef #243506

    West Coast of US

    Joined: Sep 16, 2005

    Birthday: Mar 18

    7 reviews by Chef-Betsy

    1 - 7 of 7 sorted by Date | Rating | Helpful

    Reviewed Swiss Mushroom Loaf
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      |  (3 people found this helpful) |  By loof

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    "This was good and relatively easy to make. I used one brown-n-serve sourdough round (from a 2 pack. They are not that large. I wasn't sure how much the recipe was going to make because the recipe does not specify the size of the bread round. I baked it for 10 minutes, as per the bread bag's instructions, and let that cool while I prepared my in..."

    Nov 23, 2008 on Food.com

    Recipe #261407

    Reviewed Stove-Top Scalloped Potatoes
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      |  By Derf

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    "This is a good recipe. So easy, too! I did find it too salty so I will cut the salt in half next time. Definitely a keeper, that I will make repeatedly!!!"

    Dec 21, 2007 on Food.com

    Recipe #14701

    Reviewed Crock Pot Beef Stew
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      |  By Terese

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    "This will get made again in my crock pot. Here's how I did it: I floured/seasoned and sauted up the beef first; used the whole 1/4 cup of flour; used the whole 2 1/2 lbs of beef and even though I added 1-1/2 potatoes,chopped, and 1 cup of peas, I did not need to add any extra liquid while it cooked. I did substitute 1 14oz. can beef broth for the ..."

    Oct 9, 2007 on Food.com

    Recipe #40074

    Reviewed Crock Pot Super Garlic Chicken Legs
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      |  By Helping Hands

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    "This was good. It was the first thing I've ever made in a crock pot. (I was quite impatient waiting for it to finish cooking! I found that I had to double the spices because I only got 3 of the legs coated in the amount of spices that the recipe calls for. Also, I added a bit more broth, probably 1/2 to 3/4 cup, and while it cooked I added some w..."

    Jul 11, 2007 on Food.com

    Recipe #179050

    Reviewed Seafood Bisque
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      |  By DoctorT

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    "This was really good! I didn't use 1/3 cup of olive oil, however. that seemed like a bit much just to saute some onion and garlic in. I just used enough to cover the bottom of the pot substantially. That way, you can always add more if you need to. Secondly, I thought it seemed a bit thick so at the very end I added 1/4 cup water and that helped..."

    Mar 5, 2007 on Food.com

    Recipe #210882

    Reviewed Chinese Cabbage (Bok Choy and Pork Meatball Soup
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      |  By Barbara Polowetz

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    "I made this over the weekend. It was REALLY good. It tasted just like potsticker soup (minus the carb-laden potsticker dough wraps. The meatballs taste just like the filling of a potsticker. Anyway, this is a perfect low-carb yummy filling soup! The only (very minor change was I added soy sauce and hot chili oil (to taste to the broth while it ..."

    Feb 20, 2007 on Food.com

    Recipe #159638

    Reviewed Dill Dip
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      |  By Shannon Triplett

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    "I made this to share with my mom who wasn't sure if she liked dill, and we couldn't stop eating it! She insists I make a double batch next time! Very good with zuchini sticks. I did add a little extra dried minced onion in addition to the amount of fresh onion it called for, just for some additional oniony flavor."

    Sep 16, 2005 on Food.com

    Recipe #18626

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