Katrina Leigh Recipe Reviews (Pg. 1) - Allrecipes.com (18986013)

California Grilled Veggie Sandwich

Reviewed: Jul. 18, 2011

Wow, there is a reason this recipe is so highly reviewed! I've made this twice now... the first time I followed the recipe exactly, and it was delicious. The second time I added a few mushrooms I had leftover, and used a 35 cal/tbs. vegan mayo instead of regular. I could not tell the difference, and it was once again fantastic! I will be making this often.

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Curried Salmon Pasta Salad

Reviewed: Jul. 8, 2011

Delicious! I made only two servings of it, and ended up doubling the pasta, but otherwise made it exactly as-is. It turned out great! I think this would also be really good without pasta and used in place of a chicken salad on a sandwich or over greens. Thanks!

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Pesto Cream Sauce

Reviewed: Aug. 18, 2010

Wow, this was delicious! I substituted the mushrooms and roma tomatoes for what I had on hand - mild green olives and sun-dried tomatoes, which just turned out perfect.

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Thai Chicken Pizza

Reviewed: Aug. 18, 2010

I was a little nervous to make such a different pizza, but I'm so glad I tried it! I used a frozen pizza dough, but I might try something else next time - it didn't get as crispy as I would have liked. I also only ended up using maybe half of the peanut sauce/peanut butter mixture I made. Nevertheless, still a big hit at the Asian-themed party I took it to!

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Scallops with White Wine Sauce II

Reviewed: Jul. 29, 2010

Delicious! My only comment is that I had to broil the scallops a bit longer to get them slightly browned, maybe 3-4 minutes on each side. I served it with asparagus and fettuccine, and just poured the sauce all over everything. It was perfect!

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Vegetarian Tortilla Soup

Reviewed: Jul. 26, 2010

I've made this several times now, always with rave reviews! I like to add a can or two of navy beans to give it a little more protein.

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Singapore Noodles

Reviewed: Jul. 26, 2010

I've made this a couple of times now, and just can't seem to get it to taste right.

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Barley Bake

Reviewed: Jul. 1, 2010

This is a fantastic recipe, great as a side dish or eaten alone. The flavor is great and the texture is kept interesting with the pine nuts. The only modification I made was using chicken broth rather than veggie. I also had to leave it in the oven for an hour and 45 minutes before the liquid was absorbed. Next time, I'll either raise the heat a little, or just plan for the extra time. Thanks for the recipe!

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Oat Bran Muffins

Reviewed: Jul. 1, 2010

This is a delicious muffin and a great start to the day! I only gave it four stars because I made some modifications based on other reviewers' suggestions. I used whole wheat pastry flour rather than regular, 1 tsp. each of baking powder and baking soda, 1/2 cup Egg Beaters in place of the eggs, used only 3/4 cup of applesauce, and added a single serving (6 oz.) of vanilla soy yogurt. I sprinkled a little brown sugar and rolled oats on top - they look and taste great, I will definitely be making these again!

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Lori's Famous Crab Cakes

Reviewed: Jun. 24, 2010

First, the good: the flavor of this recipe is amazing! I love that it has so many veggies in it. I served this with a seafood dipping sauce from this site and some dirty rice, with a bit of Cajun seasoning added to both to give it a bit of a Creole flair. Delicious! I followed the recipe exactly, except that I cut it in half, but still added one egg white. This was my first shot at a crab cake, so I wasn't sure what consistency I was going for, but my first one completely fell apart! I added another two teaspoons of mayonnaise and one more egg white to the remaining batter - I'll be cooking these up tomorrow, and I'm hoping I'll actually get a crab cake rather than just a pile of crab yumminess. I'll update as to the success of tomorrow's attempt.

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Garlic and Tomato Tilapia

Reviewed: May 14, 2010

Delicious! I used a can of Italian style diced tomatoes I had been trying to get rid of, and fat-free sour cream. Super fast and easy - will definitely make again!

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Quinoa Tabbouleh

Reviewed: May 5, 2010

This was a good start for me, but I will be making a few changes next time. For one, I don't care for cucumber, and I was hoping the flavor would be masked, but it isn't. I will leave that out next time. I also feel like garlic and white onions are an important part of tabbouleh, which I will probably add next time. Lastly, adding a can or two of garbanzo beans adds the protein you need to make this a healthy, vegan dinner. Thanks for the recipe!

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Gourmet Mushroom Risotto

Reviewed: Mar. 15, 2010

Very tasty! I made stuffed bell peppers with this risotto: I cut the peppers in half, drizzled with olive oil, garlic salt and a dash of red pepper flakes and cooked them at 350 for 20 minutes, then took them out and added the finished risotto, sprinkled with some Parmesan and baked for another 10 minutes. Delicious! My only complaints: It took me at least 30 minutes at the stove, and I made what was claimed to be six servings to feed four people, and we probably only ate a third of it. But I'm ok with yummy leftovers!

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Fast and Delicious Black Bean Soup

Reviewed: Mar. 8, 2010

Delicious! My only modifications were using less oil to saute the vegetables (about 2 tsp.), leaving out the ham (I'm a vegetarian), and adding chili powder to spice it up.

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Orzo and Tomato Salad with Feta Cheese

Reviewed: Mar. 8, 2010

Yum! I left out a tablespoon of the olive oil to cut down on fat, and used black olives instead of green (all I had). The dill in this is fantastic... I will definitely be making this again.

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Veggie Vegetarian Chili

Reviewed: Feb. 24, 2010

This chili was excellent, and got rave reviews from everyone who tried it. The only thing I did differently was to drain and rinse the beans, and then add chicken stock (to reduce the sodium, which would have been upwards of 5,000mg). I would also like to note that the recipe as is created about eight servings (which fed six people), so take that into consideration when planning your meal.

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Egg Salad I

Reviewed: Feb. 11, 2010

Love this! I've made it a few times, and I always leave out at least half of the yolks and it's still great!

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Roasted Spicy Garbanzo Beans

Reviewed: Feb. 11, 2010

These are fantastic! I use less cheese than it calls for, and even my boyfriend who isn't fond of chickpeas loves them!

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Ratatouille

Reviewed: Feb. 11, 2010

Excellent! I left out the mushrooms and bell peppers because I didn't have any on hand, sauteed the onions a bit before adding them to the dish, and only used 1/4 cup of cheese to cut down on some of the fat. Delicious!

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Garlic Chicken with Orzo Noodles

Reviewed: Jan. 4, 2010

This recipe is extremely versatile and very tasty! The first time I made it, it definitely could have used some salt, so make sure you salt the orzo to taste while sauteing. I also used chicken stock, and left out the spinach and Parmesan. The second time I made it with the spinach, and used shrimp instead of chicken and served it with tilapia... yum!

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