WebsByMegan Recipe Reviews (Pg. 1) - Allrecipes.com (1521647)

Zucchini Cornbread Casserole

Reviewed: Sep. 20, 2011

Outstanding! I used closer to 6 cups of zucchini and added an extra egg but kept everything else the same. This is a new favorite to use with our garden zucchini.

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Zucchini Cornbread Casserole

Reviewed: Sep. 20, 2011

Outstanding! I used closer to 6 cups of zucchini and added an extra egg but kept everything else the same. This is a new favorite to use with our garden zucchini.

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Skillet Zucchini

Reviewed: Sep. 12, 2011

Outstanding.

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Kielbasa with Pasta

Reviewed: Jan. 13, 2011

Excellent! I didn't have green pepper on hand so I did some white and red onion. Used turkey kielbasa. Will definitely make again.

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4 users found this review helpful

Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine Recipe - MyRecipes.com

Reviewed: Sep. 21, 2010

Awesome! Making this weekly since we got so many winter squash out of the garden.

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Angel Chicken Pasta

Reviewed: Aug. 20, 2010

Best chicken ever.

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Fantastic. I found 1/2 pound sweet italian sausage to be enough (reduces the fat a bit, plenty of flavor!). I put in extra vegies (including lots of fresh spinach) so I added another can of beef broth (low salt on the extra can), and about 1 cup of white wine at the end while simmering. Served with a slice of beer bread. Wonderful on a snowy night!

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Fish Chowder

Reviewed: Aug. 20, 2010

Fantastic! I used 2 cups chicken broth and 2 cups fish broth, and replaced the evaporated milk with skim milk. Also added some white wine, pinch of dried thyme, tsp parsley and a bay leaf. Will definitely make again!!

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Lemon Squash Banana Bread

Reviewed: Aug. 20, 2010

This is excellent! Works well with shredded yellow squash. To lower the calories, I added 1 ripe banana, skipped the vegetable oil, added 3 TB olive oil and used 1/2 cup Splenda with 1/4 cup sugar. I love the lemon zest, what a great idea.

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Lemon Zucchini Bread

Reviewed: Aug. 20, 2010

This is excellent! Works well with shredded yellow squash. To lower the calories, I added 1 ripe banana, skipped the vegetable oil, added 3 TB olive oil and used 1/2 cup Splenda with 1/4 cup sugar. I love the lemon zest, what a great idea.

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Spicy Mexican Style Zucchini Casserole

Reviewed: Jul. 13, 2010

Awesome! I used brown rice and a can of black eyed peas. Will make this all summer with my garden zucchini.

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Zucchini Bisque

Reviewed: Jul. 13, 2010

Fantastic! I doubled the recipe, simmered the zucchini in broth until the zucchini got very soft, about 40 minutes. Used a submersible blender to puree. Just added a splash of fat free milk at the end, it really didn't need the cream. Made it a very low calorie soup. Absolutely delicious!!

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Buttery Soft Pretzels

Reviewed: Oct. 8, 2009

Awesome! Easy (and I am not a baker). I make the dough in my food processor and let it rise in a slightly warm oven for an hour. If you let it rise too long then it's difficult to roll/shape them because they're too puffy. They are addicting! We've also made pretzel "bites" like at the mall.

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Cumin Turkey Burgers

Reviewed: Sep. 11, 2009

These were the best burgers I have ever made. I did use Smokey Spanish Paprika from Penzeys, I think that really enhanced the flavor. Entire family loved these.

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Pesto Pasta with Chicken

Reviewed: Feb. 17, 2009

Wonderful! I used more like a cup of basil pesto and a few more sundried tomatoes.

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Linguine with Chicken and Sauteed Vegetables

Reviewed: Jan. 19, 2009

This was excellent! I used about 1/3 cup olive oil instead of vegetable oil, a small zucchini for the cauliflower, and rice noodles for the pasta. Definitely something I will make often and it's great left over!

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Zucchini Pasta II

Reviewed: Jul. 27, 2008

Excellent!! I omitted the chicken and used light chive & onion cream cheese. Will definitely make again!!

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Citrus-Basil Vinaigrette

Reviewed: May 19, 2008

Fabulous!!! I followed the recipe with just a few minor changes. I had a fresh orange on hand so I zested about 1/4 of the orange and then cut it in half and squeezed the juice from the orange. I used 1/4 tsp of dry basil and rice vinegar. Tossed with baby field greens and topped with seared scallops - a keeper!!!

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