DEBD11 Recipe Reviews (Pg. 1) - Allrecipes.com (18343392)

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Bodacious Broccoli Salad

Reviewed: Dec. 1, 2005
This is a delicious salad. A great way to enjoy broccoli. I used real bacon bits from the jar and used 3 broccoli crowns. I also added roasted sunflower kernels and raisins for texture and crunch. I used fat free grated cheddar cheese. I am going to take this to a ladies' Christmas lunch because it is so good. Thanks for the great recipe.
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11 users found this review helpful

Beef Barley Vegetable Soup

Reviewed: Nov. 14, 2005
This is one of the most delicious soups I have ever made. I like it because it is high in fiber and nutrients and low in fat if a lean cut of meat is used. I used leftover London broil (thick top round steak) that I had grilled the day before. I cut it into bite size pieces and put in crock pot with 2 cans low sodium, fat free beef broth. I sauteed onions and mushrooms before adding to broth. I did not use frozen vegetables but added carrots, potatoes, undrained canned green beans, canned crushed tomatoes. After simmering for 6 hours, I added a can of creamed corn and the barley and cooked for another 90 minutes. The beef was so tender and the soup so thick it was a meal all by itself. If you like you soup thinner, just add addtional liquid-either water or broth. Thanks for the nutritious, delicious recipe!
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4 users found this review helpful

Oklahoma Cheese Grits

Reviewed: Nov. 9, 2005
I cooked this recipe for a bridesmaids' brunch. We were preparing for over 20 people so I doubled the recipe. Per previous reviews I reduced the amount of butter-in fact I used "I Can't Believe It's Butter" to reduce fat content. I used less process cheese per other reviews and used Light Velveeta. I did not add hot sauce because my friend does not like spicy. I omitted the additional salt per other reviews. I cooked the grits in a pot on the stove and then mixed in all additional ingredients. I tempered the eggs (mixed some of hot grits into beaten eggs) before adding to the entire mix so as not to have scrambled eggs! Per another reviewer I baked in the removable crock pottery for a little less than an hour til top was golden. Then transported in crock pot to destination and kept on warm setting. It was a hit! So if you need to take this dish to another location using a crock pot is the perfect solution. Lots of compliments. Thanks for the recipe and all the wonderful review suggestions!!
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41 users found this review helpful

Tomato Chicken Parmesan

Reviewed: Sep. 23, 2005
This was really delicious. Smells wonderful as it is baking. I butterflied my chicken breasts and cut them in two. Then I pounded them as thinly as I could. I followed the suggestion of other reviewers and first coated chicken in seasoned flour, then dunked in egg substitute (no cholesterol), then in the seasoned breadcrumb/parmesan cheese mixture. I also let them sit in the frig for about 20 minutes to let coating seal. I debated about whether to saute or not but then sauteed in non stick skillet with a little olive oil and melted Smart Balance. They turned a beautiful golden and since they were so thin didn't take long-maybe 4 minutes total. I placed on top of red spaghetti sauce and baked covered for about 35 minutes. Then I added shredded fat free mozarella and baked uncovered another 10 minutes until cheese melted. Very good and left overs great the next day!
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2 users found this review helpful

Sweet and Sour Pork I

Reviewed: Aug. 24, 2005
This sauce is really good. I had some leftover cooked pork loin roast that I cut up in small cubes. I coated the pork cubes in cornstarch and browned in canola oil. Then I sauteed red bell pepper and onion-I did not use tomato or red chili pepper. In a small bowl I combined the sugar, no salt, cornstarch, white vinegar (only used 2 and 1/2 tbs per another reviewer), ketchup, used hoison sauce, and water. I did add a splash of lite soy sauce and the juice from the can of pineapple chunks. I combined the browned pork cubes, peppers and onions, pineapple, and gravy sauce and cooked until bubbly and thickened. Very tasty!
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2 users found this review helpful

Hawaiian Chicken I

Reviewed: Aug. 11, 2005
This is a very tasty chicken recipe. I used 4 chicken cutlets and marinated about 4 hours. For the marinade I used only about 1/2 cup teriyaki sauce, half of the pineapple juice from an 8oz can of pineapple slices, and about 1 tsp garlic powder. After marinating and before grilling, I took the leftover marinade and added about 2 Tbs of soy sauce, 1/4 cup of brown sugar, rest of the pineapple juice, 2 tbs of corn starch and cooked over low heat stirring constantly until marinade thickened and was bubbly (kills any bacteria). I basted my chicken cutlets and pineapple slices with the thickened marinade (omitted melted butter) and grilled both chicken and pineapple slices. After grilling I topped each cutlet with a pineapple slice. Very tasty and tender.
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4 users found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: Jul. 24, 2005
Very nutricious and delicious entree. Several reviewers said they found the chicken bland and dried out after the specified cooking time. After I butterflied the chicken breasts, I seasoned them with garlic powder and onion powder. Then, because I don't like chicken that does not have a golden color on the outside, I sauteed in a nonstick pan sprayed with Pam (because I am fat conscious due to cholesterol) for about 45 seconds per side til I got the color I wanted. (The center was still quite rare.) I made my stuffing by using only half of a 10 oz carton of frozen spinach. (Drain the spinach well on lots of paper towels.) Then I added 3 parts fat free sour cream to 1 part mayo. Per a previous reviewer I added 1 tsp of egg substitute to bind the mixture. I also sauteed sweet Vidalia onions and fresh minced garlic to add to the spinach mixture. Instead of feta cheese, I added grated Parmesan/Romano cheese (about 1/4 cup). After stuffing the chicken, I precooked slices of turkey bacon (less fat) and topped them on the chicken pieces. I covered my chicken with aluminum foil to bake in a 350 degree oven for about 30 minutes (depends on thickness of your butterflied breasts). It was quite moist and very flavorful (not bland or dry.) And because I cut back on fat at every opportunity, it was healthy for our lifestyle. Hope this helps those who have the same dietary concerns.
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963 users found this review helpful

Stuffed Yellow Squash

Reviewed: Jul. 15, 2005
Very nutritious and delicious veggie side dish! I am trying to watch my fat intake (especially saturated fat) and I made a few changes per the many suggestions from prior reviewers. I steamed (not boiled)3 medium yellow squash that I had previously halved for 6 minutes. I did not use any of the squash pulp--I just removed all the watery seeds and discarded and left the rest of the squash shell intact. Per another reviewer I also used lower fat bacon bits. Instead of green onions, I used sweet Vidalia onions (they are in season and I live in Georgia). I sauteed the onions and peppers in a small pan coated with Pam and a teaspoon or two of olive oil. Per another reviewer I seasoned the squash before stuffing with ground pepper and garlic powder to boost the flavor. I also used dry Italian bread crumbs and added grated Parmesan cheese (from the green cannister you find near the pasta). I melted 1 tablespoon of Smart Balance spread (instead of using butter) and mixed the sauteed veggies, bread crumbs, grated cheese, and melted spread. I ended up having to add about a teaspoon of olive oil to moisten the stuffing sufficiently. (If fat is a real issue in your diet you could just moisten with either vegetable broth or chicken broth.) After stuffing the prepared squash halves, I added probably 2 tablespoons max of the shredded Parmesan cheese from the refrigerated section. Thanks for the great recipe and all the helpful previous reviews! Will definitely prepare this again.
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2 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Jul. 9, 2005
Very tasty soup! I agree with other reviewers to reserve some of the black beans whole. I used 1 can low fat low sodium chicken broth and 1 can Rotel instead of the salsa. I also sauteed some sweet Vidalia onion and garlic before adding beans, broth, and Rotel. I added cumin, dash red pepper, garlic powder, onion powder. Then I used a hand held blender (Emeril calls it the boat motor) and blended until I got the consistency I wanted. Then added the reserved whole black beans. I left lid off pot and let it simmer to reduce the amount of liquid and concentrate the flavors. At the very end I added the juice of a lime. It was delicious. Great base recipe to add your favorite flavors! When serving I added a dollop of no fat sour cream and some chopped green onions. A meal in itself! Thanks for a great recipe!
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210 users found this review helpful

Rice with Black Beans

Reviewed: May 22, 2005
I liked this recipe because it is high in fiber and protein and low in fat. I made a few changes. I used brown rice because it is healthier and cooked it seperately in low sodium, fat free chicken broth. To the broth I added cumin, tumeric, garlic powder and onion salt to flavor the rice as it cooked. In another pot, I sauteed sweet onion and garlic in 1 tbs of olive oil. After veggies became translucent, I added 1 (10 oz) can of tomatoes and green chilis and 1 (15oz) can of drained black beans and heated through. After rice was cooked, I tossed the bean/tomato mixture in with the brown rice and added a splash of lime juice. As condiments, you may want to add a dollop of low fat sour cream and/or low fat cheddar cheese. Very tasty and healthy meal. Deb, Georgia
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214 users found this review helpful

Barley and Mushrooms with Beans

Reviewed: Apr. 5, 2005
I am looking for high fiber recipes with low cholesterol and saw this one and tried it. It was very tasty. I made a few changes: I used Quaker quick barley which cooks much faster. I used chicken broth instead of vegetable and added a teaspoon+ of soy sauce to cooking liquid. I also added Mrs. Dash flavored seasoning. I chopped a portabello mushroom which added a meaty flavor. I also added toasted almonds for flavor and crunch texture. I left out the white beans and used this as a side for grilled salmon. Even my son who is not into healthy foods tasted it and commented how good it was. I will use this recipe again.
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3 users found this review helpful

 
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