Sola Recipe Reviews (Pg. 5) - Allrecipes.com (18819552)

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Chickpea and Couscous Delight

Reviewed: Mar. 14, 2006
I'm being a bit forgiving on the rating because I think this has potential and it made a quick and easy lunch. This was a tad boring and I used vegetable broth and tomato flavored balsamic vinegar, much more than the recipe called for and yet I still couldn't taste it. I used whole wheat cous cous, cherry tomatoes (around 1/2 cup or so, cut in half), but didn't have a cucumber. I think this would be better with more balsamic and olive oil, perhaps with some parmesan sprinkled on top.
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Kickin' Meatballs

Reviewed: Mar. 3, 2006
I scaled this down to 3.5 servings to equal one pound of meat, but I used ground turkey, not beef. I also subbed garlic powder and dried parsley, and added a touch more mustard than called for (spicy brown). I baked the meatballs in the oven for 25 minutes at 400 degrees and didn't bother with the onion slices. I only did a dash of salt. Instead of pepperjack, I did monteray jack and added 1/2 tsp of crushed red pepper. We ate these with basmati rice and dipped them in BBQ sauce.
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18 users found this review helpful
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Italian Bread Bowls

Reviewed: Feb. 24, 2006
The only reason why I am knocking off a star is that I think you should make the recipe int0 SIX bread bowls, not 8... the size you get making six seems perfect. I also did olive oil instead of veg., and I added 1 tbsp. of sugar. I used entirely bread flour, not all purpose. I took the advice of another reviewer and let it rise with a steaming pot in the oven-- worked great! We ate this with "Super Sloppy Joes" (search for it) in the middle with cheddar cheese on top. Deliciously filling. One thing to remember though-- making six bowls means they need a little extra time in the oven, maybe 5 minutes or they are a tad doughy.
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439 users found this review helpful

The Best Vegetarian Chili in the World

Reviewed: Feb. 14, 2006
Good, but I used real hamburger. I saw that the only liquid seemed to come from the cans of beans, and that didn't seem right, so I drained all the beans and corn with the exception of the black beans. I added a 29 oz. can of tomato sauce. I also used a 14.5 oz can of petite diced tomatoes instead of fresh ones. The end result was very tasty.
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3 users found this review helpful
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Cajun Pasta Fresca

Reviewed: Feb. 9, 2006
Very good! I reduced the salt to 2 tsp, used 2 tsp of dried parsley and subbed monteray jack for the mozzarella cos that is what I had. Turns out really well, especially since I cooked it in my large electric skillet, there was plenty of room to toss everything together. This recipe doesn't suffer from the "not quite enough tomatoes" problem that some do.
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13 users found this review helpful

Skillet Herbed Chicken with Mustard

Reviewed: Feb. 1, 2006
This was good, though I didn't have any white wine and did vegetable broth instead. I did only 1.5 tbsp of tarragon and cut the chicken into strips. It took a little longer to cook than stated, but was still fairly quick. I used grey poupon mustard with white wine, and I think that made a difference. We ate this with mashed potatoes. I thickened the sauce with some cornstarch and then tossed the chicken strips in it. I'm sure I will make it again, since everyone (including my toddler) liked it.
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2 users found this review helpful
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Black Beans and Rice

Reviewed: Jan. 28, 2006
This is sort of so-so. I'd give it a 3.5. It is definitely a quick lunch though! I think it needs salsa to liven it up a bit.
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3 users found this review helpful

Bunjal Chicken

Reviewed: Jan. 28, 2006
This was really easy and good! Instead of a whole chicken, I used just shy of a pound of boneless, skinless breasts cut into strips. I laid the strips over the sliced onion and only sprinkled a little bit of salt on them, not the full 1/2 tsp. They needed 45 minutes to cook, and then I drained what liquid was left and added the sauce. The sauce I doubled from the way it is listed (so, doubled twice from scaling down the chicken amount) I didn't have tomato paste so I used ketchup and omited the extra salt. I also used dehydrated celery flakes instead of celery salt. I added around 1/4 tsp of cayenne pepper. Since the sauce wasn't that thick, I added around 3/4 tsp of cornstarch as I mixed it all together in a bowl, then poured over the chicken. The end result was good, but I wanted more tomato flavor, so next time I will use the paste, but I will increase the amount. We served it over brown rice.
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28 users found this review helpful

Baked Spaghetti Corn

Reviewed: Jan. 24, 2006
Good. Nothing super-special, but it was easy and I liked it, as did my toddler. I added some garlic powder, paprika and black pepper. I also had to cook it nearly an hour, not 25 minutes. It was an easy dinner when I didn't have a lot of food in the house!
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4 users found this review helpful

Potato Salad Soup

Reviewed: Jan. 15, 2006
This was good, but I did make a fair amount of changes due to what I had in the house. I omitted the eggs entirely. I did not have any celery, so I did celery flakes instead of celery salt. I did not have poultry seasoning, so I did 1/4 tsp. sage and 1/8 tsp. paprika. I did only a dash of white wine vinegar instead of the full amount of white wine. Unfortunately, I forgot to add the mustard, but I'm sure it would have been good. I upped the carrots to around 1/2 cup and used veggie broth instead of chicken. Then I added a drained (14.5 oz) can of corn and a 14.5 oz can of creamed corn... so it came out a little like a corn chowder, but you could think of it as potato salad and corn on the cob! Next time I would add quite a bit of black pepper, but this was easy and good.
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11 users found this review helpful

Brown Rice and Black Bean Casserole

Reviewed: Jan. 13, 2006
This was really, really tasty. I subbed just over a cup of sliced bell peppers that I sauteed with the chicken instead of the zuchinni and mushrooms (no decent zuchinni around here in Jan. and I don't like mushrooms). I did closer to 2/3 cup of carrots and did a mix of cheddar and monteray jack cheeses. The end result was great and I will definitely make this again
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32 users found this review helpful

Salisbury Steak

Reviewed: Jan. 4, 2006
I was out of eggs and milk to make mashed potatoes, so I improvised. I crumbled and cooked the ground beef, drained the fat, then added all the ingredients for the sauce, adding in some garlic powder. Then I added one cup of white rice and one cup of water, then simmered for 30 min. The end result was great!
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3 users found this review helpful

Chicken Garlic Pizza

Reviewed: Jan. 2, 2006
I used probably double the margarine and did all dried herbs, subbed mozzarella for the ricotta. Very tasty.
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5 users found this review helpful
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Brooklyn Girl's Penne Arrabiata

Reviewed: Dec. 21, 2005
I couldn't find a 28 oz. can of the tomatoes w/ olive oil and garlic, so I did one 14.5 oz. can of tomatoes w/ olive oil, basil and balsamic, and one 14.5 oz can of tomatoes with roasted garlic. I think it came out perfectly. The breading was really good, even though it didn't stick to the chicken so well and mixed in with the sauce instead. My pot wasn't big enough to mix the pasta in at the end, but serving the chicken and sauce over it worked. I have even skipped the breading and put the spices that were supposed to go in the breading directly into the sauce and it was still great-- and much faster to prepare!
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9 users found this review helpful

Albondigas Soup I

Reviewed: Dec. 20, 2005
Very good, although I did all beef since I don't eat pork. On the reccomendation of other reviewers, I did a full cup of rice. I didn't make my meatballs too terribly small, so we ended up eating all of them and still had broth/rice left, so I added corn to the mix and that helped. I think the broth could have used more oregano and black pepper, but otherwise, this was very tasty.
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8 users found this review helpful

Tim's Famous Salsa Burgers

Reviewed: Dec. 17, 2005
I mixed the salsa and tabasco right into the burgers and added a bit of garlic powder and black pepper. I also only did half the tabasco and it was fine. I cooked the burgers on a grill pan until they were almost done, then broiled for around 8 minutes, with the cheese melted on there for the last 3 minutes. Very easy, very tasty.
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21 users found this review helpful

Oatmeal Cranberry White Chocolate Chunk Cookies

Reviewed: Dec. 12, 2005
Very good! I subbed semi-sweet chips and used margarine, and added 2 tsp. of vanilla to each batch. I made bigger cookies (heaping spoonfuls) and doubled the recipe, and I think I came out with about 3 and a half dozen. Well received both at home and at a party I brought them to. Will probably make again, since I like the brown sugar in place of white.
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27 users found this review helpful

Hamburger Soup I

Reviewed: Dec. 12, 2005
This is really great, but I was out of basil and subbed marjoram and I actually think it may be better this way. 1 tsp of salt is too much though, once you figure in the salt from the broth and the tomato sauce. I did 1/2 tsp and it was fine. I also added 1 tsp of black pepper and three small cloves of garlic. I was out of celery, so a tbsp. of celery flakes was fine. To make up for the lack of veggie chunks, I did a full 16 oz of shoepeg corn. I will definitely make this again.
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26 users found this review helpful
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Vegetable Couscous

Reviewed: Dec. 9, 2005
Delicious and easy! I didn't have any zucchini so I upped the celery and carrots a bit. My peppers were a mix of yellow, red and green that I had left over in a frozen bag. I subbed dried basil and did garlic powder, not garlic salt. I used whole wheat cous cous. The only things I think that would make this better are some tomatoes (make it a little less dry) and some parmesan cheese on top. Otherwise, I liked it.
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1 user found this review helpful

Grandma Flo's Shipwreck

Reviewed: Dec. 9, 2005
The recipe made as-is would probably be pretty plain and salty. However, on the advice of reviewers, I made some changes. I did around 22 oz. of spaghetti sauce instead of tomato soup, I reduced the salt to 1/2 tsp total and that was fine. I browned the meat first because I did not want all that grease in my meal, and I spiced the meat with white pepper, oregano and thyme while browning. I cooked it covered for one hour and only 20 minutes uncovered because I was using red potatoes and they cook faster. Overall, this was a lot better than I thought it was going to be, and even though it takes awhile to cook, it was pretty easy.
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5 users found this review helpful

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