FOODFAVOR8 Recipe Reviews (Pg. 1) - (1486388)

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Broccoli-Cauliflower Salad

Reviewed: Nov. 9, 2003
This recipe was wonderful and immediately asked for by my luncheon attendees. We're doing low-carb, so I substituted Splenda instead of the suger, and didn't use as much. And, because I used Splenda, I needed to add a bit more white wine vinegar to thin the dressing up a bit more. I did serve the dressing on the side so that everyone could add the amount that they wanted. This recipe has become a new favorite of my family's! Thanks so much!
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6 users found this review helpful

South Beach Chopped Salad with Tuna

Reviewed: Jan. 6, 2004
This is one of the best tuna salads I've ever eaten. I've made it a couple of times now. I didn't have any lines on one occasion, and so I used lemons for the dressing. It was still wonderful!
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7 users found this review helpful

Crepes with Spinach, Bacon and Mushroom Filling

Reviewed: Feb. 24, 2004
Very good! Like others, I used only half of the lemon juice suggested. Next time, I will add onions and maybe even a bit of roasted chicken. My husband loved it!
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8 users found this review helpful

Spinach and Strawberry Salad

Reviewed: Mar. 25, 2004
This salad was great! It was gone in a matter of minutes. I didn't use quite as much oil, and I used Splenda instead of sugar. I don't think anyone knew the difference! A keeper!
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1 user found this review helpful

Buttermilk Pancakes II

Reviewed: Jan. 23, 2005
Great recipe! Hubby said they were the best! I scaled the recipe down to 4 and it was perfect for the three of us (hubby likes double his serving of pancakes when I fix them). I didn't have buttermilk, so I substituted 1 cup 2% milk with 1T vinegar. Still came out just perfect! Thanks!
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0 users found this review helpful

Mini Eggplant Pizzettes

Reviewed: Mar. 24, 2005
My husband and I both loved this recipe! It really was just what we needed to quiet that pizza craving. We opted to use the Canadian bacon, along with some red and green bell peppers and onion that I sauteed in a spray of olive oil prior to placing it on the pizza. YUM! I shared this recipe with other friends doing the SBD. Thanks!
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1 user found this review helpful

Hot or Cold Vegetable Frittata

Reviewed: Apr. 26, 2005
I absolutely LOVED this recipe! I took it to a ladies' brunch, and everyone absolutely loved it. I made it again for a baby shower, and again got many requests for the recipe. It's a definite keeper! I did make a few changes. I used red bell pepper instead of green, just to add a bit more color. I used fat free half and half instead of cream, and fat free cream cheese. I don't think anyone even realized the difference. I also used multigrain bread instead of wheat, and I cubed it very, very small. Everyone was surprised that there was even bread in the mixture. Overall, a very flavorful frittata. Great served with a spinach salad! Thanks so much for this one!
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3 users found this review helpful

Beef Potato House Pie Casserole

Reviewed: Oct. 12, 2005
Very good and simple recipe. Hubby loved it! I did as others suggested and cut back a bit. I used only 1 1/4 lb. of ground beef and 4 large baked potatoes (peeled and chopped), and it fit perfectly in a 9x13 casserole dish. I also spiced up the meat, onion, bell pepper mixture with about 1 tsp. of worchestershire sauce and some steak seasoning, as well as sliced baby portabella mushrooms. I also made garlic mashed potatoes instead of just regular mashed potatoes. And I also did as other suggested and added cheese. I made two layers each of beef mixture, mashed potato mixture and then shredded cheddar cheese. Thanks for the recipe! Will certainly make again.
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25 users found this review helpful

Chicken Milano

Reviewed: Nov. 1, 2005
Great dish! Hubby told me to put this one on the "keeper" list for sure! I followed the recipe as written except for a couple of things. I used fat free half-n-half instead of cream, and I sauteed some sliced mushrooms and added them to the cream mixture. I also thickened the mixture using about 1/2 tsp. of corn starch in just a bit of water. I sliced the chicken breast and layed it atop the noodles, and spooned on the sauce. It was beautiful and made the house smell great! Served it with warm French bread. Really restaurant quality -- thanks for this one!
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3 users found this review helpful

Rempel Family Meatloaf

Reviewed: Jan. 17, 2006
Sorry, but we found this recipe to be entirely too salty. I didn't have quite a pound of ground beef (I used ground serloin), but went ahead with the recipe as posted. It was super salty! I won't try this one again, but if you do, I would make certain that you use at least 2 pounds of beef. Thanks for the recipe, though. I might try a version of this again, only adding half of the Onion Soup Mix and use breadcrumbs instead of crackers. It did turn out nice and moist, though.
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2 users found this review helpful

Belle and Chron's Spinach and Mushroom Quiche

Reviewed: Feb. 27, 2006
Wonderful recipe! I made this for my friends and I to have after a Girls' Night Out party. All of my friends agreed that it was great. They all wanted the recipe. I used baby portabella mushrooms, and I took others' advice and sauteed the onions and the mushrooms in a bit of the bacon grease before adding them into the egg mixture. Thanks again for the recipe!
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40 users found this review helpful

Best Ever Party Appetizer

Reviewed: Sep. 16, 2006
This was wonderful! Thanks so much for the recipe. I served it as an appetizer for a wine tasting party, and everyone agreed that it was simply fantastic. Everyone wanted the recipe. I made the recipe as is, but I did slice the cheese with dental floss. However, in the end, it didn't really matter, as the cheese did not retain it's shape. I did as another suggested and just put everything together in a plastic ziploc bag and "squished" it all together and put it into the refrigerator overnight. I then just inverted the bag to release the spread into a pretty bowl. I served it as a spread, along with a sliced baguette. It was devoured!!
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14 users found this review helpful

Cheese and Broccoli Chicken Soup

Reviewed: Dec. 17, 2006
Thanks for the recipe! I just made it for a Teachers' Luncheon at school, and everyone raved about it and asked for the recipe. The addition of the chicken was such a nice change, and all agreed that it was a meal all by itself. I did make a few changes, just to make it easier on myself. I picked up an already roasted chicken from the grocery store and just cut up the breast into bite-sized pieces, and I used 2 bags of frozen broccoli florets, instead of the fresh. Obviously, I didn't need to simmer the soup nearly as long. I also added some sauteed onion and garlic, a bit of cayenne pepper, and about 8 oz. of velveeta cheese. It turned out beautifully! Thanks again for the recipe. It's going in the "keeper" pile for certain!
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72 users found this review helpful

Tuna Curry in a Hurry

Reviewed: Apr. 20, 2008
Hubby and I decided to rate this a 4 for what it is -- "tuna curry in a hurry." It's not a gourmet meal -- it's a quick, but very good, satisfying meal when you're in the mood for something a little different. I did make a few adjustments -- I doubled the amount of peppers, onions and garlic which I sauteed in 1 Tbsp. butter and 1 Tbsp. olive oil. I then used the full cup of light sour cream, 2 pkgs. of white albacore tuna, 1 1/2 Tbsp. curry, 1/4 tsp. cumin, and then a dash or two of cayenne pepper. We served the mixture over egg noodles. Really good -- and again something different than your norm. Thanks for the recipe!
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12 users found this review helpful

Best Spinach Dip Ever

Reviewed: Apr. 20, 2008
This really is the "best spinach dip ever!" I've used this recipe for years. I use Knorr Leek Soup mix, a tall container of sour cream and I also chop the water chestnuts so that everyone gets them in their scoop. I also put it into a hollowed out Hawaiian bread bowl, and I buy an extra thing of Hawaiian bread to cut up. The sweetness of the Hawaiian bread pairs perfectly with this dip!!
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9 users found this review helpful

Double Nickel Dressing

Reviewed: Apr. 21, 2008
I've actually eaten at the Double Nickel!! This dressing was great, but I did as others suggested and cut back on the amount of sugar, heaped the tablespoons of ground mustard, and used white wine vinegar. Will definitely use again. Thanks for the recipe!!
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13 users found this review helpful

Quick Clam Spaghetti

Reviewed: May 21, 2008
I'm giving this 3 stars, because it's pretty basic (but still tasty). I do realize that is the whole point, really. But, I agree with others, I think it could use a bit more garlic (even though I did add more at the suggestion of others here). Maybe 3 big cloves? I also added a splash of white wine. I also think I might add some cracked pepper next time. Thanks so much for a great change!! I would like to add that my 7-year old daughter thought it was a 5-star recipe!
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10 users found this review helpful

Macaroni and Cheese Salad

Reviewed: Sep. 25, 2008
Very good macaroni salad!! I wasn't sure about the vinegar at first, but the whole family agreed that we will never have store-bought macaroni salad again! I did use another person's suggestion to use Miracle Whip instead of regular mayonnaise (and believe me, I am NOT a Miracle Whip fan at all), but I guess it was the right choice to make because it turned out great. And -- I had to look up what Beau Monde was before going to the store for the ingredients and was happy to find that our local Kroger carried the spice. I agree, it added a flavor that this salad shouldn't be without! Thanks for the recipe -- it's going into the keeper pile!
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4 users found this review helpful

Appetizer Meatballs

Reviewed: Oct. 25, 2008
Seriously yummy meatball recipe. I made for a Halloween party (called them Mealy Meatballs in Blood Sauce), and everyone RAVED. Will definitely make again for the Superbowl party. The only change I made was to add some brown sugar and a bit more than a dash of garlic powder. Thanks for sharing!!
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13 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jan. 26, 2009
I really enjoyed this recipe -- it couldn't be more simple. Great for a week-night quick meal. I did as others suggested and seared the tenderloin first before putting it into the crockpot. After it was done, I also removed most of the reserved juice and put it into a sauce pan with some sliced mushrooms and thickened it just a bit with a cornstarch mixture. Made a great gravy for the pork. My 8-year old seafood-lover of a daughter even asked for seconds of this one. Thanks for the recipe!
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4 users found this review helpful

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