Sola Recipe Reviews (Pg. 13) - Allrecipes.com (18819552)

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BBQ Chili Pasta

Reviewed: Dec. 21, 2004
I made this recipe exactly as is, and I found it a bit heavy on the BBQ sauce. I would maybe only do half a cup next time. My husband thought it was all good though!
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2 users found this review helpful

Home-Style Brown Rice Pilaf

Reviewed: Dec. 18, 2004
Delicious! I left out the mushrooms (not a fan) and cut the salt in half. I added hot sauce and soy sauce to the rice while it cooked, and added crushed red pepper to the veggies while they were cooking (The end result was really spicy... I may have to lay off next time, ha!). I used about 1 1/2 tsp. of ground parsley instead of fresh. This went together really easily and it was really filling! I have also substituted zuchinni instead of mushrooms. Also good.
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2 users found this review helpful

Mexican Bean Pie

Reviewed: Dec. 17, 2004
I thought I would really like this, and that it would be a great meatless alternative, but I wasn't that impressed. I've had similar recipes that were better. Perhaps I would have preferred it with green chiles instead of jalpenos. My husband liked it fine, but I haven't made it again.
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2 users found this review helpful

Lentil Soup

Reviewed: Dec. 16, 2004
I added probably a little more spinach than called for and omited the salt. I used balsamic vinegar instead of regular. I pureed about 1/2-2/3 of the soup to make it extra creamy. Also, I have used a mix of water and whatever extra chicken or vegetable broth I have around. Overall, I thought it was pretty good, but what really made it stand out is when I added parmesan cheese to my bowl.
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6 users found this review helpful

Kid-Friendly Taco-Burritos

Reviewed: Dec. 14, 2004
Very easy-- I liked that I didn't even have to turn on the stove. For toppings, I had avacado, cheese and green onions only, but it was still very good. I used fat-free sour cream and lactose-free cheese.
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3 users found this review helpful

Bechamel Chicken Pasta

Reviewed: Dec. 14, 2004
I have to admit, I was nervous about this recipe, and wanted it to turn out well since it involves quite a bit of work and dishes! However, my fears were put to rest as soon as I took a bite. This a very good recipe that is not at all your typical casserole. The only things I changed were using margarine, lactose-free skim milk and frozen french-cut green beans instead of peas (not a big fan of peas). The end result was great. When reheated as leftovers, the bechamel sauce loses some flavor, but that's only a minor complaint.
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6 users found this review helpful

White Bean Chicken Chili

Reviewed: Dec. 12, 2004
This was somewhere between soup and chili, but still delicious. I think this a great meal using any meat. I didn't have any chicken to use, so I did lean ground beef instead. Instead of fresh corn, I did one drained 14.5 oz can and one can of niblets (10 oz?) and it seemed to be the perfect amount. Instead of tomatillos, I did one 29 oz can of diced tomatoes, and one small can of tomatoes with chiles. I omitted the salt since I was using canned corn. Using the beef, it was still very good, and I think it would be good with ground turkey as well. I would maybe add some chili powder to the mix if I wanted it spicier, but the spices as-is are fine.
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2 users found this review helpful

Thanksgiving Meatloaf

Reviewed: Dec. 12, 2004
Very, very tasty. I was glad to see how well it all held together. The only thing I changed was cutting the recipe in half, as there were only 2 of us eating it. It was really easy to make, and I served it with green beans. The only thing I would suggest is having some gravy!
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2 users found this review helpful

Alfredo Light

Reviewed: Dec. 4, 2004
I had been looking for an Alfredo sauce I could make lactose-free, and this was a pretty good option. I used 1 1/3 cup lactaid milk and 1/3 cup of margarine. I also added a couple dashes of Italian seasoning. I didn't have any broccoli, so I used corn instead. The end result was good. Nothing spectacular, but I enjoyed it.
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1 user found this review helpful

Perfectly Chocolate Hot Cocoa

Reviewed: Nov. 30, 2004
Delicious. I had been looking for a hot chocolate recipe that I could make lactose-free. I used lactose-free skim milk, and added a dash of cinnamon. Word to the wise though--- stir well before drinking!
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1 user found this review helpful

Sweet and Sour Meatloaf

Reviewed: Nov. 26, 2004
Good taste. I have recipes that I prefer, but this one was a good meal with mashed potatoes. I ended up messing it up a bit and added the entire sauce to the beef mix, instead of pouring it on top. It made the meatloaf a little crumbly, but I added some extra bread crumbs, and it held together pretty well. I kept all the ingredients the same otherwise.
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Classic Baked Mostaccioli

Reviewed: Nov. 26, 2004
I'm knocking off a star cos cos it's a good idea to add things to this recipe. I added onion, garlic powder and plenty of Italian seasoning to the sauce. I used parmesan cheese instead of romano. Other than that, this is a good dish and very, very easy. I have also used ground turkey in place of the beef, and it was great.
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Baked Corn Casserole

Reviewed: Nov. 26, 2004
I didn't use the french fried onion because I don't like them that much, but I kept everything else the same. The end result was a little intense on the creaminess factor, (I kept referring to it as "super creamed corn") but overall I liked it. I've had better corn casseroles, but this one was pretty good.
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Spinach Mushroom Quiche

Reviewed: Nov. 15, 2004
Delicious, and very easy for someone who had never made quiche. However, I did make some changes. Instead of herb and lemon mix, I used garlic and herb (that's what the store had). Instead of mushrooms, I used Roma tomatoes. Instead of half&half, I used 3/8 cup + 2 tbsp. of lactose-free milk and 1/2 tbsp. of margarine. I had an extra pie crust, so I just used it instead of crescent rolls. Instead of monterey jack, I used mozerrella as it is less dairy-potent for someone who is lactose intolerant (lower the fat content, the lower the lactose). My only complaint is that I had to cook the quiche for around 50 minutes instead of 30... could have been something with my oven, so it's a minor complaint. The end result was wonderful.
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3 users found this review helpful

Brown Rice, Broccoli, Cheese and Walnut Surprise

Reviewed: Nov. 14, 2004
*I* thought this was absolutely delicious, but my husband thought it was boring. However, this is my review, not his! ;) Anyway, I used chicken broth instead of vegetable cos that is what I had. I added a dash of chili powder to the broccoli and used lactose-free cheese. Instead of serving the broccoli and cheese over the rice, I just mixed all the ingredients together in the rice skillet (to make sure the cheese was good and melted, as it tastes weird if it's not) and served from there.
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Chickpea Salad II

Reviewed: Nov. 14, 2004
Very good. The only thing I changed was a dash more parmesan cheese and half the salt. Next time I would consider leaving out the salt. Overall, this was an easy salad to prepare and the garbanzo beans are surprisingly filling.
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3 users found this review helpful

Andrea's Pasta Fagioli

Reviewed: Nov. 10, 2004
I thought this was good. Nothing excellent, but good. The only changes I made was that I used proportionally more oregano than basil, added carrot, and used rotini pasta instead of ditalini. I think the Parmesan cheese really helps this recipe. However, it doesn't make good leftovers, as the noodles REALLY soak up the broth, and everything is a mushy mess, with the flavor seeming a little bit more bland. If you're looking to have leftovers with this soup, make sure you keep the noodles separate and ladel the soup over your portion, saving the rest of the noodles for later. However, I thought 1 lb. of pasta was the perfect amount.
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My Favorite Soup

Reviewed: Nov. 6, 2004
Tasty, and I don't usually like seafood soups. I used fat free cream cheese, margarine and 1/2 cup of skim milk, so I think that cut down the fat quite a bit. Even with using the "lite" ingredients, it is still a VERY filling meal, to the point where I'm still feeling full over 6 hours later. I also added a bit of cayenne pepper and red wine vinegar. This is not something you'd want to make all the time, but when shrimp is on sale, make a point to do it! :)
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Moroccan Potato Casserole

Reviewed: Nov. 6, 2004
This was a fair amount of work, and I did it the easy way. Instead of fresh herbs, I used 2 tbsp. of dried cilantro and parsley. Since there was less to "process," I was able to mix up the sauce without using a blender, just using a garlic press and a fork to mix. I poured the sauce over the potato/veggie mixture and stirred it all up a bit. Instead of fresh tomatoes, I used a 14.5 oz. can of diced ones. I only had idaho potatoes, and they worked fine, but I had to cook the dish for quite a bit longer. I didn't have red pepper, so I used an orange one instead. I used pre-made lemon juice but probably only had the equiv. of half a lemon. I think the juice from the canned tomatoes evened out the liquid levels anyway. The end result was good. At first, we weren't totally impressed, but the second day after the sauce really had time to sink into the veggies, it was definitely better. Next time, I would add more cayenne and 1/2 a tbsp. less vinegar. Then I'd substitute the yellow pepper with zuchinni.
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9 users found this review helpful

Indian Peanut Stew

Reviewed: Nov. 4, 2004
MMM good. I didn't have enough brown rice, so I used white instead and it worked. I substituted ground ginger and did 1/4 tsp. of cayenne instead. The end result was very filling, and it was very easy to make.
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1 user found this review helpful

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