SMITHRAC Recipe Reviews (Pg. 1) - Allrecipes.com (1085467)

Hummus III

Reviewed: Feb. 6, 2005

This recipe is super yummy! I also implemented other reviewers suggestions including: reserving liquid from beans to add to mixture and adding 1/2 tsp each of cumin and red pepper. I added another clove of garlic - tasty, but the garlic stays with you for awhile. Freezes well, too. I have this served with the Pita Chips recipe and plain pita bread.

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Chocolate Mousse Pie

Reviewed: Feb. 6, 2005

I made this for Christmas and it was awesome. I made my crust using crushed low fat honey graham crackers and did not put any of the topping on it. It was rich enough without.

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Spinach and Strawberry Salad

Reviewed: Feb. 6, 2005

I served this at a party and everyone loved it. I didn't put quite as much sugar in the dressing as it called for (1/4 cup to 1/3 cup) and it was still sweet and tasty. Make sure you use vegetable oil and not olive oil like I did the second time I made it. The flavor of olive oil didn't go well.

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Tofu Parmigiana

Reviewed: Feb. 6, 2005

This was our first time eating tofu, and not the last. There was no fooling anyone in my family - the texture is definitely tofu - but if you like it, you'll really like the overall flavor of this dish. I used my own homemade sauce and plain breadcrumbs and baked the breaded tofu (instead of frying). One mistake I made was cutting the tofu too thinly - it ended up falling apart while breading. I might try extra firm tofu next time and make sure I stay to the 1/4 inch slices. This dish was even better the reheated the next day. Even my two year-old ate it!

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Fresh Salsa I

Reviewed: Feb. 6, 2005

I made this for a party, and it was a hit. I used diced fresh plum tomatoes instead of canned diced tomatoes and did not add any salt (we are on a low sodium diet). I also added a quarter cup of chopped cilantro. The result was a tasty and hot tortilla topper. My guests loved it!

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Enchilada Casserole

Reviewed: Feb. 6, 2005

This is the first time that I have tried tempeh and it wasn't as bad as I thought. The texture was similar to barley. I implemented some suggestions by other reviewers including: cutting tortillas into strips and marinating for 15 mins, marinating tempeh in sauce for 10 mins before adding to bean mixture, and mixing tortillas together with bean/tempeh mixture instead of layering. The hot enchilada sauce combined with the peppers in this recipe gave me heartburn, but I would just reduce the amount of peppers I use next time. My husband, also his first time eating tempeh, loved this recipe.

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Red Enchilada Sauce

Reviewed: Feb. 6, 2005

Very tasty and hot! I modified using suggestions of other reviewers including using 1 cup of beef broth, 1/2 cup salsa (Fresh Salsa I), and a little tomato paste to thicken it up. I used this sauce in the Enchilada Casserole recipe and it was a hit.

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Broccoli Soup

Reviewed: Nov. 7, 2004

My husband and I love this recipe. It has just the right amount of thickness, is filling, and tastes great as a main meal. I used fresh broccoli instead of frozen and used four low salt chicken bouillon packets for the broth. Relatively simple to make. My kids won't touch this, but they don't like any soup.

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Barlow's Blackened Catfish

Reviewed: Nov. 9, 2003

I also halved the amount of pepper for this dish based on others' reviews, but my mouth was still burning! I might reduce it just a little bit more next time. I also did not have lemon pepper and instead dribbled some lemon juice on the fish before they went into the oven. Based on another person's review, I also just dribbled the italian dressing on the fish right before putting them in the oven and left out the salt altogether. It was quite tasty and relatively nutritious as compared to frying the fish. I also might try olive oil instead of butter next time.

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Betsy's Mandarin Orange Salad

Reviewed: Oct. 27, 2003

I tried this recipe for a partylast year, and it was a hit. The oranges give the salad a twist and the vinaigrette was wonderfully sweet (I kept some to use it on other salads). I did not use red onions, as I am not a big fan of them. I also found that the viniagrette needed to be added at the last second before serving otherwise the lettuce gets very wilted.

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Granny's Banana Bread

Reviewed: Oct. 27, 2003

This recipe yields the best banana bread I ever made. It is full of banana flavor yet doesn't have all of the oil and fat that most other recipes do.

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Broiled Tilapia Parmesan

Reviewed: Oct. 27, 2003

I am definitely not a big fan of fish, but this recipe has made eating fish enjoyable. My husband, who does like fish, said this was the best fish he ever had. The parmesan coating gave the fish lots of good flavor although I will probably use less butter and mayo next time to make it a little more healthy (we also ended up not using all of the parmesan coating). This was the first time that we ever used our broiler, and besides setting off the fire alarm in our kitchen (we like things well done), I am planning on cooking with this recipe again.

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Banana Banana Bread

Reviewed: Dec. 28, 2002

This is the best banana bread I have ever tasted. The more bananas, the better.

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Grandma's Corn Bread Dressing

Reviewed: Dec. 28, 2002

I used my own cornbread instead of that out of the box (see Amusement Cornbread). I also did not add any salt to the recipe, which it probably needed to taste a bit better for me. Next time, I would definitely reduce the amount of sage used - it was the overwhelming flavor.

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Amusement Park Cornbread

Reviewed: Dec. 28, 2002

This was an excellent recipe. I used the cornbread for a stuffing recipe at Thanksgiving, so I reduced the amount of sugar that the recipe called for. Because my husband is on a low-salt diet, I also left out the salt. The cornbread was still good with those reduced ingredients.

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Orange Glazed Carrots

Reviewed: Dec. 28, 2002

I made this for Thanksgiving and it was very well received. The orange adds a bit of zip.

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Bake Sale Lemon Bars

Reviewed: Jun. 6, 2002

Very yummy, deadly, and addictive. Bake time took about 5 minutes longer than specified. I was initially confused about what quantity of flour to use when (crust or topping) but luckily it turned out okay. After a couple of days, they started to taste strange.

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