mbl Recipe Reviews (Pg. 1) - Allrecipes.com (10496269)

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Beetroot Hummus

Reviewed: Mar. 13, 2009
Have no fear - there IS a lazy version of this recipe, which I just tested. I bought a can of chickpeas and a can of beets. I rinsed them both, then put the beets in the food processor. Next I sauteed the onion and garlic in a little olive oil until translucent. I went ahead and threw the chickpeas in with them, though this probably didn't make much of a difference. Then I poured the onion, chickpeas, and garlic into the food processor with the beets. I added the lemon juice and cumin and salt (I didn't add the tahini because i'm on a diet, but this would be the moment to add it), and then I blended them all together. I found this low-fat, 20-minute version of the recipe to be very tasty!
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52 users found this review helpful

Spinach and Yogurt Soup

Reviewed: Jun. 26, 2010
Surprisingly delicious! I used olive oil instead of butter, and I didn't have any tarragon at home. I also reduced the amount of yogurt by a little bit, just to retain the spinach flavor. This recipe's a keeper!
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10 users found this review helpful

Soft Ginger Cut-Outs

Reviewed: Feb. 12, 2009
The recipe's great, but the instructions could be a little better. First of all, my dough was very crumbly and difficult to stick together, even after adding two teaspoons of water to it. Second, it should be noted that the cookies expand significantly when baked, so leave lots of room between each gingerbread-person on the tray. Finally, for some reason I was never able to get the icing firm enough. It says to beat on high for 7 to 8 minutes: I beat on high for 20 minutes and it still didn't form stiff peaks. As a result, the icing ran a little on the cookies, making it very difficult to make faces, buttons, and the like. If you're short on time or simply want to avoid the mess, It's probably a better idea to buy the icing. Otherwise the cookies are delicious and low in fat - definitely a keeper!
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10 users found this review helpful

Garlic Salmon

Reviewed: Jul. 13, 2008
LOVE this easy recipe. I have one important suggestion for this and all salmon recipes: make a few incisions in the salmon skin before baking - this ensures that the juices from the fat in the skin soak through the whole fish, making it juicier, and more flavorful!
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10 users found this review helpful

Pasta with Cilantro Pesto and Barley

Reviewed: Aug. 23, 2008
I love cilantro and arugula but I couldn't even finish eating my large batch of this recipe. Something about the competing strong flavors of these greens made the dish tangy in a way that tasted almost like it had gone bad.
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7 users found this review helpful

Couscous and Cucumber Salad

Reviewed: Mar. 4, 2011
Easy, tasty, healthy dish. I recommend adding feta for a little extra flavor.
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6 users found this review helpful

Cream Of Ginger Carrot Soup

Reviewed: Dec. 13, 2009
This recipe is good, but only with some serious revisions. I used all fresh ginger instead of liqueur, only one tablespoon of flour, and no sugar (I tried with one tablespoon of sugar, but even that was too sweet). Lots of pepper helps bring out the ginger flavor, and the parsley at the end is crucial. I like that its creamy without using cream.
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5 users found this review helpful

Cabbage Fat-Burning Soup

Reviewed: Feb. 18, 2011
If you're looking to diet, then I suppose this recipe serves its purpose well: it is certainly low in calories, but not high in flavor. I added chili sauce and cumin which made it significantly more palatable.
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4 users found this review helpful

Pasta Primavera with Smoked Gouda

Reviewed: Jan. 21, 2010
This is a good, healthy recipe, though I'm not a fan of carrots in pasta. I would probably double the mushrooms and cut the carrots next time. I also had to double the spices + salt and pepper for flavor.
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4 users found this review helpful

Roasted Garlic Lemon Broccoli

Reviewed: Nov. 17, 2009
Nice variation on the regular old steamed or sauteed broccoli. I didn't think the salt was too much, but then I'm a big salt-eater. The lemon juice at the end is crucial. I may try sprinkling on some red pepper flakes next time to add a little spice.
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4 users found this review helpful

Sauceless Garden Lasagna

Reviewed: Jun. 6, 2009
This is a good, simple recipe. I used fat free mozzarella and reduced fat feta. I doubled the amount of mushrooms and added extra spinach. The mushrooms provide a lot of flavor, so you really can't have enough. I didn't have fresh basil, so I used dried basil - next time I'll make a point of going out to get fresh basil. I had to bake mine a bit longer than suggested because the vegetables were not yet tender - around 55 minutes I think. I also used regular lasagna noodles and they worked fine. Next time I'll try adding pasta sauce and artichoke hearts. The nice thing about this recipe is you can really play with the amounts and kinds of filling to tailor it to your own tastes.
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4 users found this review helpful

Simply Marinated Mushrooms

Reviewed: Jun. 1, 2009
The lemon juice overwhelmed all of the other flavors. If I made it again I would completely take out the lemon juice.
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4 users found this review helpful

Summer Squash Bread

Reviewed: Nov. 23, 2008
Delicious!! I took the advice of other reviewers and used only half the amount of nutmeg called for (which was still quite a bit). I used apple sauce instead of vegetable oil. I may try to spice it up some more next time with raisins and more cinnamon.
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4 users found this review helpful

Creamy Spinach-Stuffed Portobellos

Reviewed: Feb. 18, 2010
What a surprise! I was expecting something bland and watery, given the lack of spices in the ingredients. I thought this dish was absolutely delicious. I made several substitutions because I didn't have all the ingredients: I used condensed cream of mushroom soup instead of cream of celery; frozen spinach instead of fresh; olive oil instead of vegetable oil; and I cut out the bread crumbs altogether. Healthy, hearty, easy, and full of flavor!
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3 users found this review helpful

Chayote Soup

Reviewed: Dec. 4, 2009
Delicious! My only change would be to use a food processor instead of a blender. I have a really good blender, but it still came out not quite creamy enough until I put it through the food processor. It might be good with a dollop of queso fresco at the end too - I'm going to try that next time.
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3 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Jun. 28, 2009
Nice simple recipe, but mine came out way overcooked. Next time I'll try baking it for half as long or even less.
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3 users found this review helpful

Easy Chocolate Tofu Pie

Reviewed: Apr. 28, 2009
I LOVE this recipe!! I have made it twice and both times it was a huge hit. I didn't have the vinegar either time and it turned out fine. Also, if you want a low-fat version, you can make it as a kind of pudding and just not use a crust. That's good too.
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3 users found this review helpful

Maple Salmon with Mushroom Couscous

Reviewed: Aug. 24, 2008
Easy, healthy meal - the salmon was delicious, though the yummy sauce didn't soak all the way through. The couscous was a little bland - boxed couscous would probably be as good if not better. Otherwise a handy little fish recipe for a last-minute meal.
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3 users found this review helpful

'Angry' Italian Bean Spread

Reviewed: Jul. 23, 2010
Delicious! I made my own Arrabiata sauce, and used dried parsley because I didn't have any fresh. Still delicious!!
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2 users found this review helpful

Butternut Squash Fries

Reviewed: May 10, 2010
These were full of flavor and easy to make. Like others, mine came out mushy, not crisp. No matter, they were delicious!
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2 users found this review helpful

Displaying results 1-20 (of 46) reviews
 
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