SwanInWA Recipe Reviews (Pg. 1) - Allrecipes.com (1101544)

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SwanInWA

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Spinach-And-Berries Salad With Non-Fat Curry Dressing

Reviewed: Aug. 30, 2011
I love this salad and make it frequently. I'm especially crazy about the dressing, which I whip up often to drizzle over salads or fruit. It has lots of zing, while being naturally fat free. For a main dish I sometimes add grilled chicken to this salad. DELISH!
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3 users found this review helpful

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Jan. 25, 2010
I made this tonight following the recipe exactly BUT using reduced fat blue cheese, low-fat sour cream, low-fat buttermilk and light mayo. Hubby and I both thought it was excellent. Served it as dipping sauce with carrots, celery and Hungry Girl's Healthy Boneless Buffalo Wings. YUM! Looking forward to trying it on a Wedge Salad next time. I will definitely be using the healthier version again and again. THANKS!
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1 user found this review helpful

Sweet Mustard Chicken Bake

Reviewed: Oct. 26, 2009
I've made this chicken several times now -- it's great for a quick and tasty weeknight meal. I omit the butter completely (trust me, you won't even miss it) and just mix equal parts honey and dijon mustard with a healthy dose of black pepper. I brown the chicken breasts on the stove in a smidgen of olive oil before putting them into a baking dish. Then I slather them with the honey mustard and bake them for about a half an hour. Good with wild rice and steamed veggies. Also works well sliced up and laid on top of a salad. Either way, save a little honey mustard to drizzle over the top of the meat just before serving. YUM.
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6 users found this review helpful

Smoked Mozzarella and Pesto Sandwich

Reviewed: Dec. 1, 2008
Very good! This makes a fantastic panini if you leave off the lettuce and brush the assembled sandwich very lightly with extra virgin olive oil before grilling to a nice golden brown. We sometimes add other tasty veggies like thinly sliced red onion, bell pepper and chopped artichoke hearts. It's even good if you only have regular (not smoked) mozzarella on hand. YUM!
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9 users found this review helpful

Chinese Cold Pasta Salad

Reviewed: Nov. 30, 2008
This was really yummy. I doubled the recipe, but cut back a little on the pepper flakes because my 3-year old grandson was joining us. He still didn't like it (lol!) but it was a winner with the rest of the gang. It's even better the next day when the flavors have had time to meld. I'd love to try it warm and with chicken like other reviewers have suggested. Will definitely make again, THANKS!
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2 users found this review helpful

Chicken Pesto Paninis

Reviewed: Nov. 30, 2008
I LOVE this panini -- and fellow reviewer "Shiloh" and I think a lot alike when it comes to making a healthier version (see March '08). ;o) I use whole wheat sourdough bread, and, like Shiloh, I use the Classico brand pesto. I also use sliced turkey, sliced part skim mozzarella, and thinly sliced (red) pepper and onion. (I don't own a panini grill and the sandwich is easier to flip when the ingredients are sliced.) I brush the outside of my panini very lightly with extra virgin olive oil before grilling. Sometimes I leave the turkey off of mine and add sliced tomatoes to make a great veggie panini. Hubby likes his meat though, so I always put turkey on his! We had these for dinner tonight with Muir Glen Organic Tomato Soup. YUM!
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4 users found this review helpful

Crunchy Romaine Toss

Reviewed: Oct. 14, 2008
I try not to change a recipe the first time I make it, but here are the minor changes I ended up making to this one: 1) I used pecans instead of walnuts. 2) I added some shredded carrots and sliced mushrooms. 3)I left out the green onion but that was ONLY because I forgot it! The recipe is great and my sister and brother-in-law raved about the dressing. It's something I will make again (and again) only next time I will: 1) use 1/4 cup of sugar in the dressing as recommended by other reviewers -- I think it will be just as tasty with less sugar. 2) toast the ramen and nuts in the oven and omit the butter to cut fat & calories. 3) remember the green onions! Thanks for a wonderful salad that everyone in the family loved!
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120 users found this review helpful

Almond Wild Rice

Reviewed: Oct. 14, 2008
The only change I made was to add extra golden raisins -- an excellent suggestion from another reviewer. I was a little worried about this recipe because it seemed a little soupy, but I poured it into a casserole dish and took it on a camping trip. It stayed overnight in the RV fridge and the next day at dinner I warmed it through in the oven. It was PERFECT. Fluffy and light, with lots of flavor (and I was glad I added those extra raisins!). This is a terrific make-ahead side dish. THANKS!
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12 users found this review helpful

Pat's Baked Beans

Reviewed: Jul. 1, 2008
This is an excellent baked bean recipe which also comes out very good in the crock pot. I follow the recipe as written with a couple of small short cuts -- I don't fry the bacon or saute the onion and garlic. Instead I use pre-cooked bacon pieces from the store and I just throw the bacon and chopped onion and garlic in when I mix up the rest of the ingredients. The last couple of times I've made this I've also thrown a can of black beans into the mix, but otherwise I don't really make any changes because it doesn't need any. THANKS for the yummy recipe!
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3 users found this review helpful

Spinach Salad with Pepper Jelly Dressing

Reviewed: Jul. 1, 2008
This was YUMMY and went over very well at a dinner party I had last weekend. I used "medium" jalepeno jelly and feta cheese -- and added a handful of craisins to the salad. I made a big batch for 6 people and every last bit of it was gobbled up. If I hadn't had dinner plans for the next night I would have stopped at the store for more spinach and made this again, that's how much I liked it. Definitely a keeper -- THANKS!
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1 user found this review helpful

Southwestern Pasta Salad

Reviewed: Jul. 1, 2008
I really liked this recipe, but I highly recommend making it up a day ahead of time. The first night I thought it was good, but "needed something" and I couldn't decide what. Then we had the leftovers the next night and couldn't get enough of it, the flavors had melded together overnight and hubby and I both agreed that it was MUCH better on night two. I used multi-grain spiral pasta, used live oil instead of vegetable oil, and added some chopped onion. Otherwise, I followed the recipe as written. I plan to make this again for an upcoming BBQ in a couple of weeks. Thanks for the recipe!
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0 users found this review helpful

Green Chile Frittata

Reviewed: Dec. 23, 2007
I've made this recipe several times and it's terrific exactly as written. This weekend I put a different spin on it. The resulting "Vegetable Frittata" was a huge hit. ~ I was looking for an egg dish that had fresh veggies in it. I found a highly rated Vegetable Frittata on AllRecipes that contained sauteed zucchini, mushroom, onion and bell pepper. However, this recipe also contained lots of cream cheese, half & half and other rich ingredients. While I'm SURE it was wonderful, it also had about 40 grams of fat per serving. ~ I was wanting something a little healthier. I followed this recipe as I always do, only I sauteed the veggies as instructed in the OTHER recipe, and used them in place of the green chiles. ~ I mixed and bake the dish as instructed in this recipe. Swapping the veggies for the green chiles was my ONLY alteration. The dish was a HUGE hit -- my father-in-law AND my hubby (who's not a fan of zucchini) went back twice for more. ~ From now on, I'll alternate between the original recipe and my new "veggie frittata" version. GOOD STUFF!
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311 users found this review helpful

Fruity Rainbow Salad

Reviewed: Dec. 23, 2007
I served this salad at my Holiday Brunch yesterday and it was a hit. The nutmeg really enhanced the flavor of the fruit without being overpowering. I didn't want to mess with the nectarines, so I used two 8 oz. containers of fresh refrigerated peach chunks. That was the only alteration I made. I recommend serving this with a slotted spoon. This was such a nice alternative to the heavy whipped cream or sour cream recipes. I'll definitely make this again! THANKS!
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4 users found this review helpful

African Peanut Soup

Reviewed: Sep. 21, 2006
LOVED IT! Made it exactly as directed and it came out really good. Next time I may try adding chicken, although my hubby liked it even though it was vegetarian (he's a meat & potatoes guy). I'll make this again for sure.
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1 user found this review helpful

Poppy Seed Chicken II

Reviewed: Sep. 21, 2006
I love comfort food, but I almost didn't make this recipe when I saw the fat/calorie content! Then after reading a review from LORI3405 (about 10 reviews down from this one) I decided to give it a try. LORI used low fat soup and fat free sour cream and reported good results. I followed her example, plus I used reduced fat butter crackers and only half the amount of butter the recipe calls for. I was very pleased with the outcome. I don't usually alter a recipe the first time I make it, but I wouldn't have been able to enjoy this one knowing I was eating 50 grams of fat in one meal. The reduced fat version came out really good and I'll definitely be making it again. Thanks for the recipe, and thanks to LORI3405 for trying the lighter version and telling us about it.
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1 user found this review helpful

Indonesian Satay

Reviewed: Sep. 21, 2006
We thought this was excellent. I made it while camping a few weeks ago and we cooked the skewers over the open flame. YUMMY! It was so good I made it again the following weekend when my son & daughter-in-law came for dinner. THANKS for the recipe!
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1 user found this review helpful

Korean Barbequed Beef

Reviewed: Aug. 28, 2006
We tried this while camping over the weekend. I don't like to substitute the first time I make a recipe, but I looked at THREE different stores for hot chile paste and had no luck. I substituted hot thai chili sauce, so I don't now how much that altered the recipe. I did everything else exactly as instructed and we LOVED the results. When I told hubby what I was making I could see the look of doubt on his face -- "wrapped in lettuce leaves???" But I lost count of how may he ate and he has already requested that I make it when we go camping again Labor Day Weekend. I served this with Far East brand Ginger Sesame Rice which was a great accompaniment -- we'd add a little to our lettuce bundle before wrapping and eating. YUMMY! I'm not sure whether to keep searching for the chile paste or stick with the chile sauce. Either way THANKS for the great recipe and a nice addition to our camping trip menu!
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20 users found this review helpful

Mom's Best Pork Chops

Reviewed: Apr. 22, 2006
I haven't had great luck with pork chops, but these came out REALLY good! I used italian bread crumb. I try not to alter recipes the first time I make them, but this was a "desparation dinner" of sorts and I had to use what was on hand. I also shortened the cooking time to about 20 minutes and they were done perfectly. THANKS for the recipe!
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2 users found this review helpful

Hashbrown Casserole

Reviewed: Dec. 30, 2004
I usually make this recipe for Easter Brunch and again for a New Year's Day Brunch. The reason I didn't give it five stars is because it's WAY too high in fat and cholesterol to make regularly. However, for a special treat it is SO YUMMY! I use the "O'brien" style hashbrowns -- the ones that come with minced onion and red & green bell pepper already included. They add extra flavor and color (but not any extra effort!) This is SO good with sliced ham, and it always gets raves from my guests. CHEERS and Happy New Year to everyone!
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2 users found this review helpful

Salmon Spread II

Reviewed: Feb. 13, 2004
I made this last week for a party, using leftover grilled salmon instead of poached salmon. I also added a few drops of liquid smoke so the spread would have a "smoked salmon" flavor. Otherwise, I followed the exact recipe. It was very well recieved. I served it with a combination of crackers, and carrot and celery sticks. The recipe makes a large bowl of spread. Right after I made it, I tested it on a cracker and was not terribly impressed. The next day I tried it again, and it was delicious. Definitely NEEDS that 8 hours in the fridge for the flavors to properly blend. When I got ready to leave the party, the salmon spread was almost completely gone. I'll make this again -- THANKS for the recipe!
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56 users found this review helpful

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