Sola Recipe Reviews (Pg. 12) - Allrecipes.com (18819552)

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Cowboy Skillet Casserole

Reviewed: Mar. 13, 2005
Tasty. I did one whole small-ish onion, 1 red pepper, 1 green pepper and used a 16 oz. can of baked beans since that's what the store had. Instead of buying fajita seasoning, I just guesstimated and used cumin, chili powder, garlic powder, cayenne pepper, black pepper and oregano. The spices were good, but I'll use a touch less cumin next time (I think I did around a tsp., but I wasn't strictly measuring.) I added some sharp cheddar to the cornbread mix. Overall, this was easy and I'll make it again.
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3 users found this review helpful

Company Couscous

Reviewed: Mar. 7, 2005
Delicious and easy! I used chicken broth instead of water (left out the salt because of it), green pepper instead of red (didn't have red), and half a can of diced tomatoes instead of fresh. I didn't have fresh basil, but decided to do around 1/2 tbsp of Italian seasoning instead. This made for a very tasty lunch and I'm sure I'll make it again.
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12 users found this review helpful

Hearty Meatball Sandwich

Reviewed: Mar. 1, 2005
SO GOOD. I had some beef to use, but didn't want to do just plain meatloaf, so I was excited to find this recipe. I didn't have any real onion, so I used the dehydrated kind instead, and it was fine. For the bread crumbs, I did crushed crackers w/ 1 tbsp. of Italian seasoning, but I would do a touch less seasoning next time. I added spices to tomato sauce to create my own marinara, and used an 8 oz. can. We used one long loaf of French bread cut in half, and it was the perfect size for all the meat. Overall, this was exactly as delicious as I thought it would be, and it was very very filling!
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2 users found this review helpful

Cashew Crusted Chicken

Reviewed: Feb. 22, 2005
Very good! This is a really strong sauce, so I paired it with just plain mashed potatoes. Instead of rolling the chicken in the cashews, I just sprinkled them on and pressed them into the chicken breasts after they were dipped into the sauce. I will make this again.
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1 user found this review helpful

Rocky Mountain Stew

Reviewed: Feb. 21, 2005
This was really good, and worth the wait. I used corn instead of peas (don't like peas), and cut up one onion instead of doing the can of onions. I also left out the bay leaf. To make it a bit thicker, I used 1/3 cup flour instead of 1/4. My one complaint is that it took much longer than 20 minutes for the potatoes and carrots to become tender, but the end result of the stew was tasty enough to where it didn't matter so much. This is just like the stews everyone's mother, grandmother, etc. make on chilly days.
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2 users found this review helpful

Potunas

Reviewed: Feb. 20, 2005
We ate these for lunch, and they were great. I used 6 potatoes since some of mine were smallish. I added 1 tsp. of yellow curry to the mix and used fat free miricle whip instead of mayo. I also used mozzerella instead of cheddar since I thought it would go better with the curry. I think these would have been a tiny bit on the boring side if I hadn't of added the curry, but still would have been pretty good.
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3 users found this review helpful

Lentil Rice and Veggie Bake

Reviewed: Feb. 19, 2005
This was good, but nothing spectacular. I cooked the rice and lentils in the same pot, and instead of sprinkling the second half of the spices over top, I mixed them into the remaining tomato sauce. Instead of a fresh tomato, I used half a can of petite diced tomatoes. This has a great combination of vegetables, but I think it could benefit from a little extra tomato sauce on top, or perhaps some cayenne pepper in with the spices. Still, I thought this was pretty good, very healthy and I'll probably make it again.
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30 users found this review helpful

Very Veggie Omelet

Reviewed: Feb. 16, 2005
Very tasty. I, too, used real eggs, and I used 5 instead of 4. Instead of water, I did about 2/3 cup skim lactose-free milk and I added the lactose-free cheese right into the egg mixture. Instead of making an omelet, however, I poured the egg mixture over the veggies after I was done sauteeing them, and ended up scrambling it all together. It was very tasty, and this is a great ingredients combination. I ended up using a touch more pepper and oregano since I had the extra egg. We ate this with spicy cubed potatoes and it made for a great dinner.
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4 users found this review helpful

Chili I

Reviewed: Feb. 16, 2005
I made this exactly as listed with only two exceptions-- I used ground cumin instead of seeds, and I cooked up the meat and onions in a separate pan before adding it to the pot so that it would be easier to drain the grease. The peppers I chose were Anaheim, and I used Guinness for the beer, which I think made a difference. This was so tasty, and I think it benefits from very close following of the ingredients, as well as using quality ingredients. You hardly taste the individual cocoa powder, beer and coffee-- it all blends together as a sauce so well. I will definitely make this again.
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1 user found this review helpful

Celery and Carrot Soup

Reviewed: Feb. 14, 2005
Fairly good. I added a bit of black pepper. I didn't have any white wine, so I used 1/8 cup white wine vinegar and added some sugar to balance it. I put some crushed crackers in the soup, and it makes for a decent lunch. It might have been better if I'd actually had wine to put in it, but as I did it, it was ok.
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12 users found this review helpful

Zucchini with Chickpea and Mushroom Stuffing

Reviewed: Feb. 14, 2005
Okay, I'm going to rate this on the overall flavors of the dish, since my preparation ended up being waaaaaay different that suggested, due to my inability to properly scoop the zucchini meat out. I ended up trying to chop up the zucchini in the blender with some tomatoes, but I accidentally set it on liquefy instead of chop, and ended up with zuccini in applesauce consistency. ooops. So I added it in with the chickpeas, onions and spices (I left out the mushrooms). I added some chili powder and poured it all over some white rice and baked it. It would have been good, except there wasn't quite enough liquid to make all of the rice cook. Half of it was, but the rice up top was still hard. Still, I picked around those pieces just to taste how it came out, and the flavors of the spices with eveything were quite good, so I'm sure if I would have prepared this dish as it is listed, it would have been quite tasty. So if you choose to do something like I did, make sure you add some extra water to the dish so that all the rice cooks!
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3 users found this review helpful

Boudreaux's Zydeco Stomp Gumbo

Reviewed: Feb. 13, 2005
My husband and I both agreed that this was one of the best things I'd ever made. Since it was just the two of us eating it, I halved the ingredients. Since I don't eat pork, I left it out and just increased the chicken. Instead of fresh tomatoes, I used 1.5 (14.5 oz) cans of petite diced tomatoes and still did the full 10 oz. can of tomatoes with chiles. Since the store did not have any fresh red chiles, I added 2 tbsp of chili powder to the mix. I used Creole seasoning instead of Cajun, and even though I know that's a crime in certain circles, it was really tasty. For the beer, I used Guinness, and I think that really made a difference. Go for the quality! I reduced the broth to 5 cups (used 4 cups chicken, 1 veggie), and when I added the chicken and shrimp, I added a cup of white rice. Delicious then, and delicious the next day for lunch. MAKE THIS AND LOVE IT.
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3 users found this review helpful

Spinach and Black Bean Pasta

Reviewed: Feb. 11, 2005
Nothing drool-worthy, but good. I added 1 tsp of oregano and 1 and 1/3 tsp of chili powder, and increased the cayenne to 1 tsp. A little less veggie broth might be in order (1 cup instead perhaps). I used garden rotini instead of wheat. The noodles do soak up some of the extra broth by the next day, so the spices are diluted a bit, but it no longer has the extra liquid. It's still good the next day, and this is a very nutricious meal.
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2 users found this review helpful

Spicy Chicken Curry Soup

Reviewed: Jan. 22, 2005
I doubled the recipe, but did 2 full carrots and used red curry paste instead. I did one can of lite coconut milk and one can of regular, and I used 1/2 cup of pre-made lime juice instead. I thought this was good, but I think it needs less chicken broth (like 3 cups for 4 servings) to make it thicker like similar soups I've had, and it would probably benefit from some rice (especially basmati rice) and maybe some ground peanuts. Overall, good (and smells REALLY good), but needs some tweaking.
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29 users found this review helpful

Chickpea Curry

Reviewed: Jan. 18, 2005
This was good, but felt like it needed something. It was spicy, yet bland, which I'm not sure how that can happen. I didn't have turmeric, but had all the other spices (used 1 tsp of ground cinnamon instead of sticks), including the fresh cilantro. I used just one large onion. I drained most of the liquid from the beans and added a can of diced tomatoes. I served it over brown rice, and it was good, but not something I'd rush to make again. My husband thought he made his portion better by adding barbeque sauce, but I don't know about that!
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Best Potatoes Ever!

Reviewed: Jan. 18, 2005
Really tasty, though I couldn't find any amchoor in the couple of stores I checked in. I used one big anaheim pepper, ground ginger and a bit of dried cilantro as substitutes, along with just regular margarine. These were good and spicy, and went really well with the honey and curry chicken that I made along with it. I'd definitely make them again, whether or not I find the amchoor.
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15 users found this review helpful

Pasta Hot! Hot! Hot!

Reviewed: Jan. 8, 2005
I thought this was good, but I think it needed a can of diced tomatoes. Perhaps I just felt like I needed more of a "sauce." I also doubled the amount of olive oil and red pepper cos it didn't seem like enough for the amount of noodles. Overall though, this was a good quick meal.
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2 users found this review helpful

Make Ahead Lunch Wraps

Reviewed: Jan. 8, 2005
Awesome idea, and these are good both hot and cold. I left out the cheese because I was going to be taking some along on a plane ride and didn't have anywhere to refridgerate them, and it still tasted good. I can see how the cheese would have added though, and I'll probably put it in next time. I also added a little bit of dried cilantro and chili powder, but it ended up not being enough to really be noticeable, and I'll have to play with it more next time. Also, I ended up using all 16 tortillas, plus 3 more smaller tortillas. I microwave the frozen ones for 2:40, and they're great!
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2 users found this review helpful

Tex-Mex Potatoes

Reviewed: Dec. 28, 2004
Really good. I used 6 potatoes since mine were sort of small, and used a can of diced green chiles instead of jalepenos. I didn't have quite enough green pepper, but with the extra green chiles, it evened out fine. I used lactose-free cheddar/jack mix and regular Worcestershire. We had a little extra bean mix and my husband made it into a sandwich later.
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3 users found this review helpful

Mexican Turkey Burgers

Reviewed: Dec. 22, 2004
Tasty. Would have been better if my oven cooked evenly and hadn't left one burger undone in the middle, but hey! I scaled the recipe to 4 servings since I had an extra half a package of ground turkey (approx. 10 oz.) to use. For the corn, I used a can of niblets (10 oz? again?) and it was a little bit too much. I didn't have any lettuce and my tortillas were a little too small for good wrapping, but overall, I liked this a lot.
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1 user found this review helpful

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