LilPhotog Recipe Reviews (Pg. 1) - Allrecipes.com (18363881)

Roasted Beets and Sauteed Beet Greens

Reviewed: May 5, 2011

I was wary of beet greens but this recipe was delicious. As some have mentioned, it was heavy on the oil. I will definitely cut back on both the oil for roasting and the oil for the greens. We omitted the onion and felt it was fine without. I don't know what is standard size for a bunch of beets but the bunches at the store were sold with 4 baby beets - this would not have made 4 servings. 2 at best. Just something to keep in mind if you're looking to feed a lot of people.

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Spinach and Feta Pita Bake

Reviewed: Jan. 15, 2010

I went to two grocery stores and couldn't find the tomato pesto. I mixed together a 6oz can of "Tomato Paste with Tomato Pesto" with half a packet of Knorr pesto sauce mix and some water and divided it between the pitas. It was too strong so I think I would use a thinner layer of my mixture and just toss the rest. The feta wasn't very obvious but that is likely due to my paste/pesto. I baked the pitas a for a few minutes before and otherwise followed the directions. The only other difference was changing the order of the ingredients - pesto, feta, parm, tomatoes, spinach, mushrooms so that all the feta doesn't fall off the top but I do think the presentation is better when you can see the feta. I would get 5 or 6 mushrooms next time too. Might make again.

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Hot Pizza Dip

Reviewed: Nov. 25, 2009

This went over REALLY well at a recent party. I followed suggestions to mix the herbs and cream cheese the night before and I added some garlic powder too. I cut the parm to 2/3 cup, the oregano to 1/4t, and upped the basil to 1/2t. I omitted the peppers and olives and substituted vegetarian pepperoni for the real thing. Is it bad that I didn't tell them? No one seemed to notice and it was gobbled up. Good call on the frito scoops; it's a dense dip and the cheese on top makes it hard to break into at first. A fantastic dip!

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Cantaloupe Bread with Praline Glaze

Reviewed: Jul. 31, 2009

Like others I subbed an extra cup of cantaloupe for the oil, 1c whole wheat flour for 1c all purpose flour, used an egg substitute, and used half splenda half sugar. I also added some dried cranberries and a tiny dash of allspice and nutmeg. No glaze. I made them in a muffin tin for about 35 min. They were soooo tasty! This made 18 muffins, each was 148 calories and only .4g fat!!! I made a smaller batch with some added wheat germ too. I'll definitely come back to this recipe if I have leftover cantaloupe again.

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Kori's Whole Wheat Cookies

Reviewed: Jul. 25, 2009

I used what I had on hand and ended up with the following substitutions: splenda not sugar, margarine not butter, skim milk, a dash of nutmeg, and a drop of almond extract. I also added some dried cranberries in some of them. The cranberry cookies weren't bad - I really wish I had added them to all of the cookies. They were a little dry overall and pretty simple/bland tasting but puffy and light. Maybe some kind of gooey frosting would do the trick. They needed to be pressed down as they stayed in balls when they cooked.

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Banana Muffins II

Reviewed: Jun. 26, 2009

Like others, I added about 1/4t nutmeg, 1t cinnamon, 1t vanilla, splenda for sugar, only 2 bananas, SmartBalance Omega 3 margarine, and whole wheat flour. They smelled heavenly and tasted really good too. They were kind of small and a bit dry but maybe that's due to the 3rd banana I didn't have or some of my substitutions. These changes brought the calories down to 108 and fat to 1.4g each. I'll definitely be making these again!

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Beautiful Salad

Reviewed: Jun. 20, 2009

Very tasty and colorful salad. I replaced the almonds with plain walnuts and substituted reduced fat feta for a slightly less calorie-intense salad. Even so, I think it needed more spinach to balance out all those toppings. I'd go with more greens next time for less calories and more salad-y.

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Almost No Fat Banana Bread

Reviewed: Jun. 10, 2009

Like others I made a ton of changes: subbed splenda for sugar, eggbeaters for egg whites, whole wheat flour for white, and 4 bananas. I also added 1/2t nutmeg, 1t vanilla, 1/4t salt and upped the applesauce to 1/3c. It smelled delicious while baking. I must have made too many substitutions because it was still gooey at 60 mins. I've stuck it back in the oven but more time doesn't seem to solve the problem. It still tastes pretty good.

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Quinoa and Black Beans

Reviewed: May 13, 2009

Like others I used only 1 can of black beans and added a half can of diced tomatoes, a diced green pepper, and a squeeze of lime. I cut the cilantro in half. I subbed chili powder for cayenne pepper since I didn't have any. I also didn't soak the quinoa. I thought it tasted really good. I might even take down the cilantro a bit since I'm not too keen on the taste. My mother didn't like it but she doesn't like anything that's not meat and potatoes. She's Scottish and we know the Scots are not known for their culinary prowess.

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Sauteed Garlic Asparagus

Reviewed: Jan. 28, 2009

I substituted 1T of the butter with EVOO like others had recommended. But even at 6 mins, the stalks were too soggy for my liking. Next time, I don't think I'll cover them and see how it goes.

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Artichoke & Spinach Dip Restaurant Style

Reviewed: Nov. 24, 2008

absolutely delicious as is

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Artichoke Spinach Lasagna

Reviewed: Feb. 13, 2008

I followed the directions and suggestions of most: add some ricotta on the layers, sub basil for rosemary, don't pre-cook the noodles, and added some extra mozzarella. It just didn't turn out well at all. There was so little "sauce" that the noodles remained pretty al dente and it was really dry. There wasn't enough sauce to fully cover each layer of noodles. I don't know what I did wrong but I won't be making this again.

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9 users found this review helpful

Strawberry Kiwi Tartlets

Reviewed: May 15, 2007

I didn't take the seeds out of the kiwis... how do you even do that? Being new to puff pastry, I didn't let it rise enough so it was doughy and not big enough to fit all of the strawberry filling. All in all, it was a good recipe and I might try it again.

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6 users found this review helpful

Kiwifruit Muffins

Reviewed: May 14, 2007

I used Splenda and 'Better than Eggs' in place of sugar and eggs for a healthier twist. As suggested, I used blueberries in place of raisins. I realized too late that I no longer have a muffin tin so I made it in a silicone cake pan. I baked it for about 19 mins and that seemed to be about right. It didn't rise very much at all and tasted like kiwi-blueberry loaf. Not quite sweet enough for my liking.

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Sweet Potato Pudding

Reviewed: Oct. 18, 2005

I liked it, but it was far too sweet and became very clumpy. Don't know what I did wrong.

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Alfredo Light

Reviewed: Oct. 18, 2005

I played with the suggestions from other reviews and really liked the taste, but it was a bit thin and grainy. I replaced the oil with margarine, added more garlic, cornstarch instead of flour, and vegetable broth rather than chicken broth. Served sauce with 'Absolutely Fabulous Portobello Tortellini' and it was quite delicious.

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Absolutely Fabulous Portobello Mushroom Tortellini

Reviewed: Oct. 18, 2005

This was very good. Could have used a little extra something, not quite sure what. Maybe more wine? I made the 'Alfredo Light' with it. It all went together very well. If serving as a main course, it wouldn't be enough to serve. Next time I'll use regular pasta for less fat and more attention on the mushrooms.

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Mrs. Sigg's Snickerdoodles

Reviewed: Jun. 10, 2005

I tried to make these twice, but they turned out very dry and puffy and eventually hard. I'm hoping that this is because I substituted Splenda and margarine for white sugar and butter. Other than that, I followed the directions exactly.

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2 users found this review helpful