BETTYBOOP330 Recipe Reviews (Pg. 1) - Allrecipes.com (1537629)

Turkey-Rice Supper

Reviewed: Jan. 20, 2011

I made this tonight, after searching for a dish with rice, turkey & mushrooms. I changed the method a little, cooking the rice (Thai) separately in the broth. I used fresh mushrooms (about 1 pound or 500 grams), and started them cooking first. Then I added the turkey, one chopped roasted red pepper, and finally the broccoli. After stirring it for a bit, I covered the pan and let the broccoli steam. To my taste, it needs seasoning. I added Jamie Oliver's spicy Szechuan blend, which added a little zip, but even plain salt and pepper would be a help. I will make this again, as I liked the combination, but may spice it up during cooking next time.

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Cindy's Turkey Salad

Reviewed: Jan. 18, 2011

Having thawed my leftover Christmas turkey, I was in search of recipes in which to use it. I chose this one, as it seemed to be more flavorful than some turkey salad recipes I looked at. I made some changes, in accordance with some reviews, namely in using half low-fat yogurt/half mayonnaise and reducing the salt & pepper. Because I live in Greece, some ingredients are not available, so I used chopped pickles instead of pickle relish, and a canned jalapeno instead of the fresh one (how I wish I could get fresh jalapenos!) Because part of my turkey was taken from the boiled carcass and I feared that it would be tasteless, I added a bit of horseradish sauce. The result was wonderful.

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Broccoli Salad

Reviewed: Nov. 20, 2010

My husband, who does not like raw broccoli, suddenly requested that I serve it, as he had read about its health benefits. I chose this recipe as it had a limited amount of sugar - in the end I added only a couple of pinches, even though doubling the amount of dressing. I also followed some reviewers' suggestions of adding raisins, and added pinenuts as well. The result was wonderful - we all had additional helpings. The recipe is quick & easy to make, although I left it to blend the flavors for 24 hours, which I think was beneficial. We will certainly make this often when fresh broccoli is in season.

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Black Pepper Beef and Cabbage Stir Fry

Reviewed: Nov. 5, 2010

I have to join the ranks of those who really like this dish. It was easy, but not that quick (maybe the prep time calculated did not include the time to prep the veggies). My husband is not a fan of pepper, so I reduced the amount of black pepper. I shredded half of a Chinese cabbage, and the amount seemed too much for the ground beef, so I doubled the meat, and the proportion seemed perfect. Next time (and there will be a next time) I will put the red pepper strips in a little earlier. My daughter didn't try the food yet, but I expect a high rating from her as well... Thanks for a tasty recipe for a vegetable that I have rarely cooked before.

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Sesame Parmesan Zucchini

Reviewed: Jun. 17, 2010

I have had this recipe saved for some time, but only today got around to making it. All I can say is wow! Fpr once I made practically no changes except that I sauteed it on the stovetop, not wanting to heat up the oven on a hot summer day. I toasted the sesame seeds in the oil until very lightly browned and then added the rest of the ingredients except the cheese. I also used Jamie Oliver's Szechuan Pepper Herb Mix which I love rather than rather elderly cayenne powder. The secret is in cooking the zucchini until just tender and then adding the Parmesan. Served with braised pork chops. There was barely enough for two of us, so my husband was left with a scant spoonful (his fault for not coming to eat when it was ready). This will definitely be a favorite all summer long, with the mounds of zucchini our garden produces :) T

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Roasted Portobello, Red Pepper, and Arugula Salad for One

Reviewed: Mar. 27, 2010

This was a great salad. I used arugula from the garden, which made it very fresh. I halved medium-sized button mushrooms as I didn't have portobellas. Upsized the recipe for 4.

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Sunflower Broccoli Salad

Reviewed: Mar. 27, 2010

We all loved this salad - so delicious! The only change I made was to use toasted pine nuts instead of sunflower seeds, as I had them on hand. I doubled the recipe and it was great!

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Broccoli and Artichoke Bake

Reviewed: Mar. 13, 2010

My family loved this! As I decided to make this at the last minute, I had to make some substitutions. Instead of broccoli, I used a frozen bag of broccoli, cauliflower & carrots. We don't have canned artichoke hearts here in Greece where I live, so I used frozen artichoke bottoms, which I cooked in the boiling water before adding the broccoli mix. Otherwise I followed the recipe as stated, adding seasoning to taste at the table. A great meatless main dish, or a fine side dish!

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Mushroom, Leek, Chicken Sausage and Tortellini Soup

Reviewed: Mar. 5, 2010

My family & I are in the category of those who really loved this soup! My changes were very minimal - less Tabasco as my husband doesn't do hot, more mushrooms as we love them, and a little more broth (combo of chicken & veggie). The tortellini we had on hand had meat - it was wonderful. My daughter asked me to leave this recipe to her in my will (!) Thanks so much for a great recipe.

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Mama's Balsamic Vinaigrette

Reviewed: Jan. 17, 2010

I reduced the oil & vinegar to 1/2 cup each (to fit in my salad cruet) but left the remaining ingredients the same. Refrigerated overnight and served with Beet & Balsamic Vinaigrette from this site. Wonderful - we were practically licking our plates. I used the best vinegar I could find - it was worth the price.

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Beet and Balsamic Vinaigrette Salad

Reviewed: Jan. 17, 2010

We loved, loved, loved this salad! The main dish was too hot to eat immediately, so we started with the salad. I didn't think we would even get to the main dish. Made it exactly as listed, although I only had sliced beets - they were fine sliced thinly cross-ways. We didn't quite finish it (we're only three), but I think it will still be tasty for dinner. Thanks Lori.

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Pumpkin Soup

Reviewed: Jan. 16, 2010

We had a butternut squash from our garden which I wanted to make something savory from, and I chose this recipe. I am really glad I did - I really enjoyed it and my remaining family members found it good as well. We are only three, so there are some leftovers, and I am hoping they are even better as some reviewers said. Although I followed the recipe quite closely, I did add spices as recommended: garam masala, dried thyme (no fresh available), and ginger. I made the puree by halving the squash and baking it in the oven for 1 hour with a little water in the pan. I then cooled it, scraped it out of the skin and processed in the food processor until smooth - so easy and much tastier than canned. Next time I will omit the water, rub the surface of the squash with olive oil, and bake for 45 min. As the puree was very moist, I reduced the broth to 4 cups. The texture of the resulting soup was perfect. I did not add the cream due to lactose intolerance, but didn't miss it.

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Crispy Fish Fillets

Reviewed: May 16, 2009

This was delicious and easy for a quick weeknight supper. I did not add salt and didn't miss it. Otherwise, made exactly as stated except used Dijon mustard (all I had on hand). The one piece left over did become a little soggy in the frig.

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Fish Fillets Italiano

Reviewed: Mar. 17, 2009

I made this tonight, and loved it! For those who don't like olives, I would suggest processing them with a few capers (6-8) in the food processor until finely chopped. When added to the sauce they disappear, but give the sauce a delightful flavor! My husband doesn't like capers and I don't like olives, but this way only the flavor remains. I used pimiento-stuffed green olives.

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Sauced Fish

Reviewed: Mar. 11, 2009

We enjoyed this easy recipe, although made a few changes at the suggestion of other reviewers. I added 1 tsp. Dijon mustard and garlic powder to the sauce, forgot the lemon juice :( My fillets were frozen, and therefore probably thinner than fresh, so the fish cooked in about 20 min. I sprinkled a little Parmesan over for the last few minutes and ran the pan under the broiler to give it a tinge of color. I sprinkled my own portion liberally with Cajun seasoning, which gave it a nice color and great flavor! Served with sauteed mushrooms and Brussels sprouts - yum. Update: made again adding mustard (accidentally more than recommended - maybe 2 T) made with mustard which included balsamic mustard with Mediterranean spices such as oregano. This made all the differences! My fish-hating daughter cleaned up the pan and asked for it again tomorrow. Wow!!

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Low Carb Cauliflower Leek Soup

Reviewed: Nov. 30, 2007

This recipe has everything I want - easy to make and very tasty. I am grateful to whoever recommended curry. I just sprinkled it on my portion at the table, as my family members are not keen on curry. It gave a more full-bodied flavor. I liked it both with and without the cream. One thing: I added canned mushrooms, which did not blend in to the soup. I actually liked having pieces of mushrooms, but next time (and there will be many times) I will use fresh mushrooms, chopped into smaller pieces than canned.

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Chicken and Leek Stew

Reviewed: May 2, 2003

We loved this thick stew - much more to our taste than soup! I didn't have any peas, and can't say I missed them. Next time I might cut the chicken into pieces and stir them into the stew rather than serving on top. Otherwise I wouldn't change a thing. Yum!

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