Kristy Parker Recipe Reviews (Pg. 1) - Allrecipes.com (10186796)

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Kristy Parker

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Apricot Lentil Soup

Reviewed: Oct. 2, 2010
This is such a versatile, tasty recipe. I couldn't find dried apricots, so I used dried mangos instead...it turned out great! I also wanted to use up some leftover pinto beans, so I subbed 2 cups of those for the lentils. I made mine a bit more asian, so I used a 1/2 cup OJ, mandarian seasoning, ginger, and added some extra garlic. I used 1 15oz. can diced tomatoes instead of fresh, and added in some leftover wheat rotini that I had to make it a bit more hearty. I also added 1 tsp crushed red pepper to spice things up a bit. Thanks for the idea to use dried fruit in a soup!
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5 users found this review helpful

Vegetarian White Bean 'Alfredo' with Linguine

Reviewed: Jul. 30, 2010
My husband likes this. This is a great, healthy alternative to Alfredo, and it's vegan if you use soy milk & vegan margarine (I use Blue Bonnet Light Spread). It does need a bit more seasoning though and less milk. I like to add lemon pepper, crushed red pepper and oregano. I also used zucchini & yellow squash instead of asparagus to cut down cost. Yummy!
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11 users found this review helpful

Spicy Black Bean Cakes

Reviewed: Jul. 14, 2010
amazing and versatile recipe. You don't need to microwave your sweet potatoes, they cook up nicely in the oven. I recommend adding green pepper and cilantro to the sour cream. I also added half the green pepper to the cakes. I would recommend making this cakes flat because they will crisp up better while broiling. I'm a lacto-vegetarian and I don't eat eggs...I just added a bit more bread crumbs and they held together just fine.
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3 users found this review helpful

Greek Burgers

Reviewed: Jul. 7, 2010
This is so fresh and tasty...a unique take on a traditional burger! I forgot the cucumber, but I put some lettuce and tomato on top and added extra olives into the yogurt. I also toasted the buns with some olive oil @ 400 (F) for about 10 minutes to make sure they wouldn't get soggy. If you have a george forman or just a grill, make sure to grill the burgers to eliminate extra fat and to add more flavor. I grilled on the onions as well, sooo tasty. I think next time I'll use less yogurt though, since these are very messy to eat.
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4 users found this review helpful

Mean Woman Pasta

Reviewed: Jul. 4, 2010
This is a great, simple, affordable recipe to make. I changed the olive oil into a dressing. I used 1 TB red wine vinegar and 2 TB raspberry vinager. I added some sea salt, the garlic, 1 TB Honey Dijon Mustard and some pepper. Whisk that together and stir it into the pasta. It gives the recipe some more Omph and flavor. I also add more basil and used canned diced Italian tomatoes. With these changes, its a great recipe.
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3 users found this review helpful

Mashed Potato Quesadilla

Reviewed: Apr. 10, 2009
This was very yummy! I think the people that are having problems with this being messy probably didn't leave an inch around the end of the tortilla or press down the potato mixture into the seal of the tortilla. I'm also glad that I added the cheese into the potato mixture because this also helped to make the mixture a bit more dense and easy to handle in the quesadilla. I also added chili powder, garlic powder, sea salt, and pepper into the potatoes (to taste). I didn't need to add anything else...just a bit of cayenne pepper sauce on top.
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1 user found this review helpful

Fresh Veggie Bagel Sandwich

Reviewed: Apr. 10, 2009
This is a great started idea, but it definitely needs a bit of something more. I added some hummus and a bit of olive oil and vinegar to the lettuce (with pepper)...I ommitted the onion and I was satisfied with this end result. Use whole wheat bagels and this is a high fiber, low-fat vegan sandwich that everyone can appreciate if they want a light, tasty meal that's quick to make.
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6 users found this review helpful

Vegetable Pizza I

Reviewed: Apr. 10, 2009
This is a great recipe....I did make a few changes though. I decided to go with a pre-made pizza crust to save time, and it tasted great. I also added some dill weed and garlic powder into the cream cheese mix. Next time, I will reduce the amount of mayo to reduce the fat because the flavor is great with just the cream cheese (I like 1/3 less fat cream cheese...it tastes pretty much the same as regular.) Also, I find this pizza is best if you find 3 or four veggies that you have on hand and just use those. If you have to many vegetables, it can be messy and fall apart while you're eating.
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6 users found this review helpful

Sweet Potato Minestrone

Reviewed: Oct. 9, 2008
I was feeling under the weather, and since I'm a vegetarian, I couldn't go for the stand by classic chicken noodle soup. I found this recipe and decided to give it a try since I'm a big fan of sweet potatoes. Boy, was it delicious! I did make a few changes to make it even more yummy and easy to make. I only needed one large sweet potato. I used the food processor to slice up the potato thinly, so the cook time would be reduced and the flavor could infuse the broth more easily. I highly recommend using a food processor to do the dirty work for you when you have a lot of vegetables to prepare. I shredded two carrots, sliced 5 stalks of celery, and chopped half of a red onion in a very short period of time. I added about a cup and a half of cider to the 4 cans of vegetable broth as one user suggest and I would highly recommend this step. I decided to only add one can of italian tomatoes since the cider added a lot of acidity, as did the apple cider vinegar I added (about 2 tablespoons). Then, to add even more flavor, I added about a 1/3 cup of red cooking wine and 4 tablespoons cooking sherry. For spices, I used about 3 tablespoons cumin, 3 teaspoons thyme, 1 tablespoon garlic powder, and then I salt and peppered to taste. I will make this recipe again and again. Its healthy, heart, and it made me feel a whole lot better. This will be my vegetarian substitute for chicken noodle soup most definitely.
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26 users found this review helpful

Broccoli Potato Soup

Reviewed: Oct. 2, 2008
This idea was good, but I like my potato soup to be a bit more flavorful. I added about a cup and half of fresh mushrooms and sauteed them with one bunch of chopped green onions. To make the soup base go farther without losing flavor, I added an extra can of condensed potato soup. I also added the cup of milk as suggested, but I also included 8 oz. of vegetable stock and half a packet of stroganoff seasoning to enhance the flavor. If you wish yours to taste a bit more rich (like me) I added a tablespoon of butter into the broth. It was delicious and I will definitely make it this way again. This soup is hearty and will definitely leave you satisfied, especially if you bake up some cornbread muffins on the side.
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12 users found this review helpful

Coconut-Curry Lentil Stew Served over Quinoa

Reviewed: Aug. 27, 2008
This is a good recipe, but I'm taking off a star because a tablespoon is WAAAY too much salt in this recipe. I had to add another can of coconut milk just to balance out how salty it tasted. I made this with a few modifications as well. I didn't have any coconut oil or powder, but it tasted fine just using coconut milk and vegetable oil (I'm all about keeping the flavor, but I like to keep things thrifty since I'm a college student). I also added a bit of brown sugar into this and used a 15 oz. can of diced tomatoes (five tomatoes seemed like a bit too much, plus I like the flavor or canned tomatoes in curries..the flavor seems more concentrated and holds up well to all of the spices used in Indian cooking). I think next time I will add some cayenne pepper to spice this up. Also, if you don't have quinoa ( I couldn't find any) simple white rice works nicely and soaks up all the coconut liquid. It was quite good with these modifications and I didn't break the bank. Also, this is very filling...I could barely finish my first helping!
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13 users found this review helpful

Spinach Enchiladas

Reviewed: Aug. 22, 2008
This recipe is great because it gave me the wonderful idea of adding ricotta cheese to an enchilada mixture. That said, I would up the proportion of ingredients to make a more hearty meal. I used 3/4 of the container of sour cream (saving the rest for topping) and I used the whole 15 ounce container of light ricotta cheese. To make this meal a bit more satisfying, I cooked up a box mix of wild rice while I was preparing the rest of the meal, and then I added a scoop of the rice to each enchilada. The recipe lacks spice, so I would add about a tablespoon of cumin, 3 teaspoons of chili powder, and a bit of garlic salt (about a teaspoon) to the mixture. Also, I used about a full cup of green onions (this added a ton of flavor) and I chopped up 2 small green peppers and threw them in with the green onions and garlic. I found that it was a bit easier to skip heating the shells on the stove-top and just bake the enchiladas for about 12 minutes at 350 degrees (F, or until the cheese has melted on top. Instead of using the enchilada sauce, I decided to top the enchiladas with a bit of sour cream, jalapenos, and salsa verde. It was delicious! My boyfriend and my friend loved it (and my friend can be picky).
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2 users found this review helpful

Easy Masoor Daal

Reviewed: Aug. 21, 2008
This was delicious and vegan! This was my first time using lentils, so a bit more advice on how much water to use when cooking the lentils would have been helpful. If I remember correctly, I used a full 16 oz. bag of lentils (which made more than enough) and used about 4 cups of water, because I wanted the mixture to have a bit more saucy texture to go over the rice. I also added about a tablespoon of molasses and 2 tablespoons of brown sugar to add a bit of savory sweetness to the daal. If you are making this recipe, follow the advice of previous users and temper your curry for about 45 seconds to bring out its flavor and pour the oil mixtures right onto your lentils. Also, the suggestion of the adding coriander leaves (cilantro) was a great idea and adds fresh flavor that compliments the spices. I also chopped up so fresh tomatoes and added them into the daal mixture. I will definitely make this recipes frequently. Its cheap, and relatively easy once you get used to cooking lentils.
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4 users found this review helpful

Pasta Pomodoro

Reviewed: Aug. 18, 2008
This is a great idea and I love cooking a pasta dish that is just as tasty as tomato sauce, but lighter and more tangy. I did make a few alterations to this recipe to make it a BIT more flavorful. I substituted veggie broth for chicken (it worked wonderfully). I also added probably about 2 tablespoons extra balsamic vinegar, 2 tablespoons red wine vinegar, and I also added some red wine I had on hand (probably about a 1/3 cup). Also, might I suggest adding oregano to taste, use a red onion, saute some portabello mushrooms , and use a can of Italian seasoned canned tomato as others have suggested. This might be a personal preference, but I found fresh cilantro shredded on top to be quite a delicious addition.
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4 users found this review helpful

Zucchini Herb Casserole

Reviewed: Aug. 11, 2008
This is a great idea, and a delicious way to serve vegetables. With a few alterations, this recipe is wonderful. To make the rice more flavorful, add vegetable stock and about a teaspoon of garlic salt instead of water while making your rice...it adds so much flavor. Then, I broil the zucchini and red onion in a broiling pan with a thin coating of olive oil and a seasoning rub including about a 2 teaspoons of each seasoning: garlic powder, cumin, pepper, oregano, and then I salt to taste. This takes about 10-15 minutes (or until they are lightly browned). I can't tell you how much flavor this adds to your vegetables (without adding all the fat that would get absorbed from frying them in a skillet). Then I just add the broiled vegtables to my cassarole dish that has the rice spread in the bottom. I mix the rice and veggies so that the seasonings are mixed into the rice. Then, simply top with the amount of cheese you want, pop back in the oven for 10 minutes at 350 degrees and dinner is served. This may sound like a bit more work, but trust me...its worth the effort.
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33 users found this review helpful

Kung Pao Chicken

Reviewed: Jul. 15, 2008
This was simply delicious. The only thing I could think to improve to simplify things is to use frozen oriental vegetables. At my local grocery store, you can buy frozen vegetables that contain broccoli, red peppers, onions, mushrooms, and peas. I also added some seasame seeds, garlic powder, and extra soy sauce. I guess I didn't really find it necessary to add a lot of water like the other reviewers. I did double the quantity of the sauce, but I found that the corn starch gave my chicken a nice coating, like you'd find at an Asian restaurant. This is very delicious and my boyfriend and I loved it. Just be creative and add spices you love and if you want extra flavor, add a Kung-Po Chicken seasoning packet like I did in addition to the sauce. Also, I'm a vegetarian and the Morning Star faux 'chickin' strips' were perfect here.
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1 user found this review helpful

Aloo Phujia

Reviewed: Jul. 10, 2008
Simple, cheap...and pretty easy to make, especially if you're familiar with Indian spices already. I would suggest playing with different spices and amounts, according to your personal preference. Cloves, nutmeg, coriander, cayenne pepper, and cinnamon and great to play with in this recipe. Overall, my boyfriend and I loved this...just don't forget to be creative!
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2 users found this review helpful

 
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