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Butternut Squash and Turkey Chili

Reviewed: Jan. 16, 2009
This recipe has so many delicious ingredients however it needs tweaking for them to come together and each flavor not stand out too much from the others. Next time I make this and I do want to try it again, I'll cut the squash into smaller pieces, increase the broth to about a cup, use tomato paste instead of tomato sauce and add more garlic and onion. I'll also try simmering it in my dutch oven a little longer too. One tip with the butternut: before you do anything pierce the skin of the squash a few times and put it in the oven at about 400* about the time the turkey is done browning you can take the squash out of the oven (it will be hot) and cut the skin off and chop much more easily.
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209 users found this review helpful

Orange Roughy Parmesan

Reviewed: Feb. 22, 2007
I love easy recipes that taste so good. I used cod instead of Orange Roughy and here's why...a quote taken from the Monterey Bay Aquarium website, just fyi..."Orange roughy live 100 years or more—so the fillet in your freezer might be from a fish older than your grandmother! This deep sea fish, once known as the “slimehead,” grows very slowly and doesn’t reproduce until it’s 20 years old. Unfortunately, years of heavy fishing have decimated orange roughy populations. Although fishery management plans are now in place, it’ll take decades for this slow-growing fish to recover."
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79 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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71 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

Coconut Shrimp I

Reviewed: Mar. 16, 2009
I used rinsed raw frozen shrimp, (31-40 cnt, per lb size) after battering the frozen shrimp I left them on the counter for about 20 min. then fried. They turned out perfectly. The shrimp was nice and tender and cooked through. Thinking about serving them at family game night. Great for a party!
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17 users 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

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

Lentil Lemon Soup

Reviewed: Apr. 20, 2006
I highly recommend, the dark greens are so tasty in this soup unfortunetly the lemon really over powered the flavors, because of this the soup tasted better the next night. I'll make again with half the lemon suggested.
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10 users found this review helpful

Pierogi from Granny

Reviewed: Dec. 23, 2009
The "ready time" for this recipe is more like 3 hours. That's if you have little experience working with dough and are doing this by yourself. But it's totally worth it. I made these because it's a tradition in my husband's polish family to have perogi with Christmas dinner. Some tips for handling the dough. Make sure you use really cold water adding a little at a time as you really work the dough with your hands, turning and squeezing. I used just under a cup of water. I snaked it like another reviewer suggested. Kneed the dough like directed, then roll it out into a long snake about 2-2&1/2 inches thick. Then with a knife make a slight indent in the center of the snake, then 2 more on each side of the mark an equal distance from the ends and center and repeat. Just under half inch is about the right width to make 50 pierogi. Then cut a piece, lightly flour on each side, flour your rolling pin and roll out flipping the dough to create a circle. Mine were slightly smaller than 5 inches but that made for a firmer pierogi. Then continue following the recipe's directions. I ended up with half the filling left over so I plan on making another batch the day after Christmas just for us. I ate one of the pierogi's tonight (have to make sure they're good since I didn't follow the family recipe) and they're delicious! We always eat our perogi's with pan fried onions and bacon, and sour cream on the side.
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9 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

Springtime Potato Salad

Reviewed: Jul. 7, 2007
I've made this recipe 4 times now and am making it again tonight for a party tomorrow. It's definitely a keeper. Still turns out great minus the radishes and celery but looses that tasty crunch.
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5 users 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

Simple Artichoke Dip

Reviewed: Dec. 29, 2000
This recipe did not turn out very well. I ended up with a very greasy mess and had to throw it out. I think the problem was I used a brand mayonnaise that has different oils than regular mayonnaise.
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4 users found this review helpful

Rita's Spinach Casserole

Reviewed: Sep. 1, 2009
This recipe has a great framework for customizing to your taste. Instead of using the tomato sauce and sour cream I finished up things I had in the fridge. I added about a cup of mild salsa and 3/4s of a jar of cheesy ragu. I used probably a little less than a cup of plain yogurt and a 1lb. bag of fresh spinach, added about 1/3 at a time. I just let it simmer on the stove for a while and then sprinkled mozzarella on the individual servings.
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3 users found this review helpful

Green Bell Peppers stuffed with Tomato Lentil Couscous

Reviewed: Mar. 7, 2007
Loved it even though I made many modifications. Used a 20oz pkg of ground turkey, 8 oz of stewed tomatoes, about 1/3 c. ketchup, some left over orzo pasta, and a veggie bouillon cube. This very forgiving recipe turned out delicious.
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3 users found this review helpful

Creamy Cucumber Brussels Sprouts

Reviewed: Feb. 28, 2007
This tasted like half a recipe to me. The creamy sauce was good but even with adding some roasted chicken breast it was still sort of boring. It tastes like pot pie filling minus all of the pot pie stuff.
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3 users found this review helpful

Kielbasa and Potato Bake

Reviewed: Aug. 7, 2006
Tasty! I grew up dreading kielbasa night, but I married a man that loves this stuff. I finally found a recipe that we both enjoy. I cooked the sausage in a pan to cook off some of the fat and brown it a little. I will use 3 potatoes next time I make this.
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3 users found this review helpful

Berry Trifle

Reviewed: May 10, 2005
Delicious, super easy and a huge hit with my husband's family. I took the advise from other reviews and used amaretto instead of praline liqueur and angel food cake instead of pound. Also, I didn't use the condensed milk, I just made the vanilla pudding and mixed it with the still partially frozen whipped topping.
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3 users found this review helpful

Kielbasa Kale Stew

Reviewed: Jan. 28, 2012
So creamy without the cream. I boiled the unpeeled cubed potatoes in the 10 cups water with a couple tablespoons chicken base then used a wand mixer to blend right in the pot. Used chard instead of Kale because that's what I had and heated that with the sliced keilbasa for another 20 minutes. So delicious! Finally found a meal using dark leafy greens that my husband really likes. Even my 3 year old gobbled it up.
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2 users found this review helpful

Greek Lazy Lasagna

Reviewed: Dec. 28, 2011
My boys and husband loved it. Made some modifications; didn't add the olives (sounded to salty), used a defrosted and squeezed box of frozen spinach, a can of Italian seasoned stewed tomatoes instead of lemon juice and ground chicken. I think I'll try adding some pine nuts next time too. Was craving pasta and had to find a recipe that didn't call for cow dairy due to son's allergy and this fit the bill.
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2 users found this review helpful

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