FieldGreens Recipe Reviews (Pg. 2) - Allrecipes.com (1826616)

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The Best Bean and Ham Soup

Reviewed: May 3, 2008
Delicious! I followed the directions from the recipe creator's review and not what AllRecipes posted. Except I didn't have a ham bone so I increased the cut ham to 3 cups; used 5 different beans totaling 2.5 cups (I'll increase to 3 cups next time) and added the cut veggies much later, maybe 2 hours before the soup was done. Also keeping my 3 year old in mind, I only used 1/2 a tblspn of chili powder. There was a very subtle hint of spice so I'll use a little more next time. After our meal I was able to fill 4 ziploc freezer bags with the leftovers. Definitely a great freezable meal. Served with Best Ever Corn Muffins from this site.
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Krissy's Best Ever Corn Muffins

Reviewed: May 3, 2008
These corn muffins turned out dense and sweet, perfect for cutting in half and smearing on butter. I increased the sugar to 1 cup and omitted the honey. Next time I make these I think I'll use the 2/3c. sugar and still omit the honey. I will also use a full cup of thawed corn.
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2 users found this review helpful

Black Bean Soup I

Reviewed: May 1, 2008
Definitely omit the 1 tblspn salt. The amount of sodium in this recipe was unfortunately overpowering. I would also recommend using a full 16 oz. bag of black beans, if using 2 cups measured you will get a thinner soup.
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Snapper Veracruz

Reviewed: Apr. 29, 2008
I actually visited Veracruz a couple of years ago and can confidently say that this tastes like something from that region. It is very good. The olives and capers give it wonderful zing. I reduced the cinnamon to just over half a teaspoon, used diced canned tomatoes, lemon, and yellow bell pepper. Served with a big scoop of white rice and my family ate it up.
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2 users found this review helpful

Fry Bread Tacos II

Reviewed: Apr. 26, 2008
I had a Navajo taco at the 4 corners in New Mexico when I was a kid and loved it so much that I have always wanted to try and make them myself. The only thing that held me back was the frying. I don't have an instant read thermometer, just a candy thermometer but that seemed to work fine. 375* was achieved at medium high heat and I used my large cast iron skillet. Definitely make either a small hole or a good dent in the center otherwise they'll puff up too much. Really roll them out, I think 1/4" is too thick, they shrink a little when frying. These where very close to how I remember them. I tried to recreate the meal that I remembered so I spread the fry bread with refried beans and topped with shredded lettuce, kidney beans, sour cream, tomato and cheddar cheese. I served with a jar of Tapatio sauce.
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2 users found this review helpful

Cream of Broccoli Soup V

Reviewed: Apr. 24, 2008
This is very rich but tasty all the same. I didn't have bouillon so I cooked the broccoli in about 2.5 cups chicken broth and saved the liquid like suggested. I don't think heavy cream is necessary in this recipe. I used 2 cups whole milk and it was plenty rich. I might try reduced fat milk next time and see if I like it more. I just chopped up the cooked broccoli once it was cooled and added it after the cheese and liked the consistency. Also, if you don't have shredded mozzarella already, save time by cubing it instead of shredding, it melts pretty quickly in the pot.
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69 users found this review helpful

Sandy's Chocolate Cake

Reviewed: Apr. 23, 2008
This is the first cake I've made from scratch and it turned out beautifully. I made this for my Grandma for her birthday. Finished making the cake moments before we left for her house and it held up very well. Next time I make this I'll be a little more liberal when applying the frosting. It was a little thin between the layers and I had a cup of frosting left over. My husband who doesn't eat cake had a huge piece. That's saying a lot! I've never seen people ask if they can take some of the cake home with them and it happened that night. It was really good. Thank you Sandy for sharing!
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Bean Potato Enchiladas

Reviewed: Apr. 17, 2008
I made this recipe because I had a left over baked potato, so count me in as another reviewer who didn't use mashed potatoes. I sauted half a large onion in canola oil, added the cubed potato, sprinkled with taco seasoning and then added the almost fully drained can of pinto beans. Used an 8oz bag of shredded Mexican cheese and most of a 19oz can of enchilada sauce. This made 15 enchiladas.
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1 user found this review helpful

Lemon Garlic Tilapia

Reviewed: Apr. 15, 2008
Great flavor. The recommended cook time was too long so then I tried the 400* for 12 minutes as another reviewer suggested and that wasn't long enough. The fish was cooked through but I didn't enjoy the flavor as much, it was sort of wet. Needs to cook a little longer to dry a bit.
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1 user found this review helpful

Rice and Lentil Casserole

Reviewed: Apr. 3, 2008
This is a very basic meal. Don't expect a wow of flavor but rather a warm simple, wholesome tasting meal. I halved the recipe and my 3 year old and I finished it at one sitting. I used 2 large links of mild italian turkey sausage and took the meat out of the casing. Browned the meat in a 2 quart pot, removed, and then added the onion and some chopped celery. Then soon added the broth and a splash of water, brown rice (healthier and takes just as long to cook as the lentils) and lentils. Brought to a boil, then set to low for 40 min. Added the sausage back into the mix a few minutes before the lentils were done. My son gobbled this up.
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15 users found this review helpful

Mexican Rice II

Reviewed: Feb. 2, 2008
I increased this recipe to 12 servings for a party. That was way too much, 8 would have been plenty but no complaints because I have leftovers! I actually asked my husband and brother to make this recipe for me because I was busy getting things ready, anyway, they used brown rice instead of white, Ahh! But it still turned out delicious, it just had to simmer for 45 minutes instead of 20.
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Tortillas I

Reviewed: Feb. 2, 2008
This was so fun! I've always wanted to make homemade tortillas and had no idea it was this easy. I made 2 batches and this is what I learned in the process; I increased the salt to 1 tsp., used slightly more water than the recipe calls for (just a tbls or so), and I neglected to knead the dough both times and it didn't seem to effect the outcome at all. Also, the tortillas only need to sit on medium heat for about a minute each side, too long and they start to get crisp. Dividing the dough into equal parts I ended up with 16 8-10" tortillas. A tip to get a nice round tortilla; Before you start to roll out the dough flatten it into a thick disk shape, once you have rolled it out a few times flip the tortilla and roll it out some more. I found that this helped me increase it's size and create a more uniform shape.
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10 users found this review helpful

Best Tuna Casserole

Reviewed: Jan. 31, 2008
A good basic recipe that needs additional seasoning like paprika or garlic powder. I might try this again but will add more to it so it doesn't taste so much like the mushroom soup.
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Blueberry Sauce

Reviewed: Jan. 29, 2008
So easy and delicious I'm disappointed that this is the first time I've tried to make this. I used 1c. blueberries, 1c. blackberries and substituted vanilla extract for the almond because that's what I had on hand.
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1 user found this review helpful

Pumpkin Turkey Chili

Reviewed: Jan. 21, 2008
A great healthy and quick meal. I took some of EMT's advice too by adding the worcestershire sauce, taco seasoning and corn although I added kidney beans and about 1 1/2 cups beef broth because that's what I had on hand. Along with the cheese and sour cream we put a few Fritos and avocado chunks on our chili.
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Tomato-Cream Sauce for Pasta

Reviewed: Nov. 19, 2007
Simple, tasty and economical! I used half a medium onion and will definitely dice it the next time I make this meal. I used fat free half 'n half instead of the cream. My 3 year old loved it and my husband said I could make this every week and he'll eat it.
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1 user found this review helpful

Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato

Reviewed: Sep. 27, 2007
Very tasty. The sweet potato tastes great with the squash and chicken. I don't like escarole so used a bag of fresh spinach instead. Didn't add beans either and it was still yummy. Also, I used bone-in thighs (more flavor) and boiled for just half an hour, then cut it up and added when suggested.
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4 users found this review helpful

Lamb Ribs with Honey and Wine

Reviewed: Sep. 23, 2007
I've made this a few times, usually without lemon and I add a little vinegar and it turns out great every time.
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8 users found this review helpful

Honey Ribs

Reviewed: Sep. 23, 2007
I served a party of 25 this recipe and it received rave reviews! I loved that it was so easy to make too. I changed the recipe to 21 servings and used boneless country style pork ribs and was able to cook it all in just two 3.5qt crockpots. Served with homemade corn muffins, canned baked beans and roasted summer squash, along with a small keg of root beer.
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38 users found this review helpful

Pork Tenderloin with Tomato and Pepper Sauce

Reviewed: Aug. 29, 2007
I cut the tenderloin into medallions instead of strips and browned them while sautéing the onion and the garlic at the same time (instead of boiling). I used fresh tomatoes and basil as well as a zucchini and omitted the chilies (I’m cooking for a toddler too), added a quarter cup of chicken broth to the pan and left it to simmer for 20 minutes. Served over rice, turned out tender and delicious.
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1 user found this review helpful

Displaying results 21-40 (of 74) reviews
 
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