JuliaKid Recipe Reviews (Pg. 1) - Allrecipes.com (10079712)

Gourmet Mushroom Risotto

Reviewed: Mar. 3, 2012

Excellent. Used 8oz and 6oz of button and portobello mushrooms, one half a sweet onion instead of shallot and some extra wine. Creamy, earthy taste. Will be on my keeper list.

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1 user found this review helpful

Really good. I added 4 extra eggs as it seemed on the dry side. I've made it with bacon and with sausage and prefer the bacon. I layer the potatoes in the bottom of the pan and salt and pepper them before I add the egg/cheese/onion mixture. I sprinkle the bacon on the top so I can leave one end meatless for my vegetarian husband. Will not go back to the bread based egg casseroles. This is far superior. Some fruit and muffins on the side and you have an easy company breakfast/brunch.

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3 users found this review helpful

Eggplant Parmesan II

Reviewed: Aug. 20, 2011

My go-to dish to fix for my vegetarian husband when company is coming. If you can get nice fresh eggplant - think farmers' market - I find I don't need to sweat the slices of eggplant before baking. If from the grocery store out of season, I will salt the eggplant, leave in colander for 20 min, then rise and pat dry, before dipping in the egg and bread crumbs. Three small/med eggplants make a bit more than my 9X13 pan, so I make a mini dish for the freezer that is just enough for my husband and I some night when there is no time to cook. I highly recommend this recipe.

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1 user found this review helpful

Parmesan and Basil Chicken Salad

Reviewed: Jul. 27, 2010

Great change from chicken and fruit in a salad. I added two green onions and a chopped red pepper. I used half low fat mayo and half nonfat yogurt for the dressing and cut the cheese to about 1/2 cup to save on fat and calories. I had microwaved the chicken breasts and dumped the liquid that collected on the plate into the dressing. This was a dish to take to a friend who was home from the hospital and she raved about it. She's Italian and loves basil and garlic so it was a great match.

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Meatiest Vegetarian Chili from your Slow Cooker

Reviewed: Dec. 29, 2009

Loved this veggie version chili. I cut back chili powder to 4 T and left out the Tabasco but added half of a jalapeno pepper finely diced with the onions and peppers. Also, we like tomatoes so added a 28 oz. can of petite diced tomatoes. The pot was full and so were our tummies. My husband really liked this and it will be a winter staple in our household.

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2 users found this review helpful

Couscous, Cranberry, and Feta Salad

Reviewed: Nov. 16, 2009

Delicious, super easy and colorful. Made about 6 times the recipe with one large cucumber. That was enough cuke for us. Used fat free feta (about 8 oz.) and 3T lemon infused olive oil and 1T pomegranate balsamic vinegar. The pomegranate blended with the cranberry and the lemon gave it a punch. Added 1/2 cup toasted pecans for crunch. Will be on my "make again" list.

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4 users found this review helpful

Vegetarian Moussaka

Reviewed: Jun. 17, 2009

My husband and I enjoyed this recipe very much. I made a few changes: 1) roasted the eggplant, zucchini, and potatoes (used little new ones), with a bit of salt, on cookie sheets in hot oven about 15-20 min; 2) added cinnamon to tomato/lentil mixture; 3) cooked 1/2 cup of dry lentils in 1 cup of water for 20 min instead of using canned; 4) used fat-free herbed feta; 5) added more onion, garlic, nutmeg and parmesan. It is a bit time consuming but if you roast the veggies (I didn't peal any of them) and cook the lentils while you get the onion/tomato mix going, everything is ready to layer together at about the same time. By roasting the veggies and using fat-free feta, I was able to lower the fat in this recipe - always a good thing. Not quite like the true Greek version, but a pretty darn good, healthier substitute.

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8 users found this review helpful

Beaker's Vegetable Barley Soup

Reviewed: Mar. 8, 2009

Having grown up on beef barley soup, I was looking for something with barley but without the beef. This recipe fits the bill. I made a few changes. I added extra veggies - green beans (freezer leftovers), mushrooms and yellow squash; made a few substitutions - pearl onions (freezer leftovers), 3 cloves of fresh garlic, and fresh parsley; used 3 quarts of broth to accommodate the extra veggies; left the barley the same but upped the spices to match the extra broth and veggies. I threw the whole thing in the crock pot (filled to the brim!) and let it simmer away. My family loves this soup.

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Quinoa Salad with Dried Fruit and Nuts

Reviewed: Feb. 14, 2009

Very interesting combination of flavors. I used more cilantro and extra pecans and celery for crunch. I followed others advice and used half of the sesame oil and it was plenty. My vegetarian husband scarfed it down. Will make again and again.

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10 users found this review helpful

Curried Squash Soup

Reviewed: Oct. 25, 2008

Loved this simple soup. I sped the process up by doing the squash in the microwave instead of the oven and cut the oil in half. Don't think we missed a thing. And I added the squash pulp to the broth and used my immersion blender. Very easy but be sure to remove the bay leaf before you do. Served with just a dollop of fat free sour cream. This recipe is destined to be a fall favorite.

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13 users found this review helpful

Pasta with Spinach Pesto Sauce

Reviewed: Aug. 24, 2008

I made a few changes to this and liked the results. Used only 12 oz whole wheat pasta, added the garlic and 1 T olive oil to the onions and mushrooms rather than in the food processor. I used vegetable broth and "baco bits" to maintain the vegetarian nature of the dish. Also added about 1 tsp salt and a good handful of fresh basil leaves to the pesto. My husband said I should put this one on the "keeper" list and make it again.

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54 users found this review helpful

Tofu Salad

Reviewed: Jul. 31, 2008

Loved this salad. I doubled everything (and a few more peanuts) and got about 6 servings. The dressing has a nice kick from the chili but not too hot. My vegetarian husband loved this. I did serve some brown rice on the side for him to carb-up on. Cold and crunchy for a hot summer evening.

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1 user found this review helpful

Cuban Black Beans II

Reviewed: Oct. 19, 2007

My husband and I both loved this recipe. I always forget to soak beans overnight, so I covered the beans with water and brought them almost to a boil, then turned off the heat and let them soak for about 2 hours. Then drained the beans and continued with the recipe. I used only half the oil and only 4 cups of water, added a bit more onion and let it simmer most of the afternoon. Served over quinoa, instead of rice, with a salad made a hearty vegetarian meal. I will definitely add this to my list of "keeper" vegetarian recipes that I'm working into my repertoire.

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1 user found this review helpful

Olive Puffs

Reviewed: Jul. 24, 2007

Fun appetizer for anyone who likes olives. Next time I would use a variety of green olives with different stuffing.

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Tomato and Mozzarella Bites

Reviewed: May 5, 2007

Have served these 3 times- twice to the same people and they all gave them rave reviews. I dont' think I know of a prettier appetizer. Don't worry about the size of the mozzarella, just cut the size piece you want. I like to use grape tomatoes and just drizzle the olive oil and balsamic vinegar over the assembled picks. Several generous twists of sea salt and pepper complete the dish. I've never had leftovers.

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Wow! Is that Caviar?

Reviewed: Mar. 9, 2007

My guest liked this even those who weren't too sure about eating fish eggs. Recipe can be found on the package of caviar, so while not original, it's good to know that it is good.

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5 users found this review helpful