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    Emily Elizabeth

    Belton, Missouri

    I enjoy creating recipes that are all natural, gluten free, nutrient dense and sweetened naturally.

    Chef #584814

    Belton, Missouri

    Joined: Sep 11, 2007

    Birthday: Dec 06

    91 reviews by Emily Elizabeth

    1 - 10 of 91 sorted by Date | Rating | Helpful

    Reviewed Slow cooker Hoppin' John
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      |  By carole in orlando

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    "I have made it every New Year's Day for the last 5 years, so I can honestly say this recipe is a repeater. The red pepper flakes add just the right amount of heat, and the thyme, onions, and ham add a ton of flavor to the normally bland black-eyed peas. I love that this dish has collard greens - I had actually never had them before and this was a ..."

    Dec 30, 2012 on Food.com

    Recipe #49064

    Reviewed Papaya Berry Smoothie
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      |  By Rita~

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    "Sweet, creamy and smooth. Be sure you have a ripe papaya (slightly soft when squeezed and that you cut off the bitter ends and skin. I love that Rita gives nutrition information in the description!"

    Sep 10, 2010 on Food.com

    Recipe #115617

    Reviewed I Did It My Way- Tossed Salad
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      |  By Chef Mommie

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    "You're right, everyone compliments this salad - and its so easy!"

    Jun 11, 2010 on Food.com

    Recipe #126190

    Reviewed Oatmeal Raisin Cookies
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      |  (4 people found this helpful) |  By Bev

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    "I have found my oatmeal cookie recipe! I followed the recipe almost exactly - the directions are very well done. The only changes were that I had to use gluten free flour so I used that along with a tsp of xanthan gum (used in GF baking - helps baked goods stay together. I soaked the raisens in hot water with a splash of vanilla and dark rum for ..."

    May 18, 2010 on Food.com

    Recipe #35813

    Reviewed Decorator Buttercream Icing
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      |  (2 people found this helpful) |  By Marg (CaymanDesigns)

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    "I had to taste this multiple times to be sure , but this icing is perfect! Most decorator icing is just way too sweet. This is perfect. (I used butter flavored Crisco out of necessity"

    May 18, 2010 on Food.com

    Recipe #95416

    Reviewed Gluten Free Waffles
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      |  By E Bennett

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    "Perfect! I used my Food Network Waffle Maker, preheated on the sear setting and put a little butter on the iron before carefully pouring in the batter (so it almost ran to the edges, but not all the way. I cooked them for 4 minutes and they came out perfectly (5 mins was too crispy for us. This made a little over 12 waffle squares in my waffle m..."

    Dec 13, 2009 on Food.com

    Recipe #54529

    Reviewed Savory Organic Golden Beets With Greens
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      |  (1 person found this helpful) |  By Chef #1263404

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    "Absolutely delicious. The hint of lime really makes this dish wonderful. My husband even agrees. This is a very healthy side dish that is low calorie and very filling! Beet greens also have a great deal of vitamin A so that's a plus. This is definitely a repeater."

    Oct 19, 2009 on Food.com

    Recipe #371520

    Reviewed Homemade Ice Cream...in a Bag!
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      |  (2 people found this helpful) |  By Divinemom5

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    "Wonderful and simple recipe! I couldn't believe it was so easy and fast! Never again will I have to drive to the store when I have an ice cream craving. I used sea salt instead of rock salt and ziplock bags and everything turned out perfect! I would prefer it to be a little more creamy, but very good overall!"

    Aug 14, 2009 on Food.com

    Recipe #34257

    Reviewed Original Carrabba's Chicken Bryan (Not Copycat!
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      |  By princessbride029

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    "Delicious! My husband says this is restaurant quality. Even with a few substitutions due to necessity, it was wonderful! (sherry cooking wine for white wine, pan fried chicken instead of grilling, used about half the butter Thank you for posting this!"

    Jul 12, 2009 on Food.com

    Recipe #361631

    Reviewed Kittencal's Old Fashioned Rice Pudding
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      |  By Kittencalskitchen

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    "As usual, your recipes never fail Kittencal! This is deliciously creamy and has a perfect sweet flavor. I used 1.5 cups cooked rice and halved the rest of the recipe (looking at the pictures compared to mine, I will use a 1 to 2 ratio for uncooked vs. cooked rice next time instead of a 1 to 4 in order to get the right consistency. Thank you!"

    Apr 15, 2009 on Food.com

    Recipe #79781

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