Christine Recipe Reviews (Pg. 1) - Allrecipes.com (1485280)

Greek Pasta Salad III

Reviewed: Jul. 24, 2006

I run a small catering business with my sister, and we've used this recipe twice now - both times we rec'd rave reviews. The only thing I do differently is use fresh spices as opposed to dried - really kicks up the flavor!

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14 users found this review helpful

Shrimp and Pepper Fajitas

Reviewed: Jun. 22, 2006

I added extra cumin & chili powder and omitted the cilantro (not popular in our house). Delicious & healthy!

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0 users found this review helpful

Five Spice Muffins

Reviewed: May 28, 2006

Absolutely delicious - I used 2 cups whole wheat flour to 3/4 cup white. And I used less sugar. It seemed like a lot to me, and I don't like a sweet muffin. Love the sunflower seed crunch!!

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4 users found this review helpful

Brown Rice Salad

Reviewed: Apr. 6, 2006

A delicious recipe! I doubled the spices and left out the cilantro, as my family doesn't care for it. And, as another cook suggested, I also omitted the bacon & added chick peas. Very tasty & healthy - LOVE the cumin!

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8 users found this review helpful

Beaker's Vegetable Barley Soup

Reviewed: Apr. 5, 2006

I run a small catering business, and this soup is a huge hit every time. I cut way back on the barley though, as it really absorbs all the stock and is just too thick for my taste. Really delicious though & so hearty!!

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4 users found this review helpful

Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Feb. 26, 2006

These were delicious! I also added ground flaxseed, and cut back the oil to half. I didn't have pastry flour, so I used regular whole wheat and added blueberries for even more goodness. I also separated the eggs and whipped the egg whites for really fluffy pancakes. My two year old niece devoured two! Definitely a keeper :)

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2 users found this review helpful

Chiffon Cake

Reviewed: Feb. 3, 2006

I didn't have lemon extract, so I sub'd w/almond. Based on one reader's review that it was quite bland, I added 2 tsps of almond extract and reduced the vanilla to 1. The cake was just okay, and the icing required far more liquid than what is called for to make it spreadable. Don't think I'd make again.

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2 users found this review helpful

Williamsburg Butter Frosting

Reviewed: Feb. 3, 2006

It was really crumbly after adding the GM - not at all spreadable. I had to add approx 4T of milk to get it to spreading consistency. The final product was tasty, but I have other icing recipes I prefer.

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10 users found this review helpful

Bran Flax Muffins

Reviewed: Jan. 16, 2006

These are deliciously healthy, but I gave them only four stars because they lacked flavor. I used hazelnuts & almonds, and cranberries instead of raisins. And I used only one apple (all I had on hand), but added extra shredded carrot. I also cut back the sugar to approx 3/4 cup - I prefer my muffins a little less sweet!

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2 users found this review helpful

Chicken Papadoris

Reviewed: Jan. 12, 2006

This recipe was so/so - although I loved the idea of the rich gravy, it seemed to be missing a little something. I'd suggest adding more spice, and maybe mangos to liven it up. Don't think I'll make it again - I have too many other similar recipes with far better flavor.

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1 user found this review helpful

Banana Date Flaxseed Bread

Reviewed: Jan. 11, 2006

I just made this & had a slice not ten minutes ago. It is yummy beyond words! And even better b/c it's so healthy. A note to readers, however - flaxseed must be ground before consumption to obtain any health benefits. I replaced the white flour with whole wheat, used four bananas, and sub'd applesauce for oil. I also halved the sugar, but it was still too sweet. The dates & bananas give it ample sweetness. Enjoy!

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22 users found this review helpful

Addictive Pumpkin Muffins

Reviewed: Jan. 9, 2006

These are sooooo yummy, but I made some modifications - personal preference. I use whole wheat flour and cut way back on the sugar. I also use egg substitute. Fantastic!

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35 users found this review helpful

Roasted Squash Soup

Reviewed: Jan. 6, 2006

My sister & I are just starting up a catering business, and I have made this on two occasions. Both times it rec'd the most compliments of all the dishes we prepared. As other readers comment the recipe is very flexible, so adjust according to your taste - I prefer lots & lots of ginger, sherry, and curry...yum!!

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3 users found this review helpful

Jo-Ann's Power Bars

Reviewed: Nov. 18, 2005

These are absolutely delicious and so nutritious - one of my favorites! A great snack after a work-out with lots of water to replenish lost energy stores!

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4 users found this review helpful

Irish Soda Bread I

Reviewed: Nov. 17, 2005

Delicious & moist! I used whole wheat flour rather than white, cut back on the sugar, added 2 Tblsps of ground flax seed and 2 Tblsps of caraway seed, and I used lite sour cream. Fantastic!

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4 users found this review helpful

Ma Po Tofu

Reviewed: Oct. 11, 2005

This was delicious! I also used black bean chili paste and garlic chili sauce and left out the cayenne - it was wonderful! I served it with brown rice, as opposed to the white rice recommended, for more nutritional value. Definitely a keeper!

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0 users found this review helpful

Tofu Quiche with Broccoli

Reviewed: Sep. 8, 2005

I was really excited to try this recipe based on the other readers' reviews, but it was so awful tasting that my boyfriend & I both couldn't eat it. I threw the whole thing out - what a waste. I don't know if it's just that we're not used to the taste of soy milk, as the only time I drink it is in the odd latte, but it was the only thing I could taste in the dish. Maybe the milk was bad? In any case, I won't be making it again!

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0 users found this review helpful

Sesame Tuna with Soy Miso Dressing

Reviewed: Aug. 2, 2005

This recipe calls for way too much flour (and that's after I cut back to 3/4 cup), leaving the coating far less 'sesame' than I had hoped it would be. Trying to add more sesame seeds after dredging it in the flour mixture was impossible because they wouldn't stick to the fish. The glaze was really salty - my boyfriend loved it, but I thought it was pretty average. Tip: Make sure you use a firm tuna!

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9 users found this review helpful

Grilled Chicken Thighs Tandoori

Reviewed: Jun. 20, 2005

The aroma of this dish cooking makes your mouth water! I used boneless/skinless thighs, as my other half can't stand bone-in anything. I also used fat free yogurt and sea salt rather than kosher. For melt-in-your-mouth chicken, make sure you marinate it overnight. I cooked it to perfection on a broiler pan for 40 minutes in a 350 degree oven - outstanding!

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61 users found this review helpful

Thai Pineapple Chicken Curry

Reviewed: May 24, 2005

This had wonderful flavor! I used lite coconut milk & replaced the chicken with tofu. And we like things spicy, so I doubled the curry paste! Fantastic!!

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4 users found this review helpful