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Cran-Broccoli Salad

Reviewed: Sep. 29, 2012
I made this as a side dish for guests & they LOVED it! I substituted 1 Tbsp. lemon juice for the lemon zest, used 1/3 cup canola oil, &, just before serving, added 1/2 cup of chopped pecans. The 2nd time I made this, I used white balsamic vinegar so that the salad didn't turn brown.
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Layered Shrimp Dip

Reviewed: Apr. 29, 2012
I omitted the olives because, although they would have looked pretty, I don't care for them. I mixed 1/2 tsp of garlic powder, 1 Tbsp white horseradish, & a drained & rinsed can of crab meat into WHIPPED cream cheese. This soft cream cheese made it easier to mix & also scoop up when serving. I cut one pound of shrimp (washed, drained,& dried) into about 1 inch pieces. I brought the dip, which I'd layered in a glass pie plate & covered with plastic wrap, in a plastic cake carrier to a party last night & it was a huge hit!
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2 users found this review helpful

Spinach Lentil Soup

Reviewed: Jan. 4, 2011
Love this soup! I chopped carrots and added chopped celery and minced garlic. I sauteed it in canola oil, although olive oil would have been fine. I also used vegetable broth instead of water. I doubled the recipe by using a 16 oz. bag of lentils & added a 6 oz. bag of fresh baby spinach at the end. I figure if I'm going to do all the work, I might as well make a big batch & freeze it in individual serving containers. What I would strongly suggest is to add LESS salsa. You can always add more to suit your taste. For a double batch, I used one and a quarter cup of medium salsa & this just added enough tang for my family. Someone else might like it spicier.
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3 users found this review helpful

Argentine Lentil Stew

Reviewed: Jan. 8, 2010
I wanted to try this recipe as the additions of an apple & barbeque sauce sounded interesting. My main suggestion is to add less barbeque sauce & increase it according to your personal taste. It's much easier to add more than to try to dilute an ingredient that's overwhelming. Anyway, I only added 1/8 cup of barbeque sauce & that was plenty for my family. I substituted 32 oz. chicken broth for the water, omitted the vegetable boulllion, added diced celery, & substituted a can of petite diced tomatoes for the fresh ones as I had that on hand. I added the carrots with the lentils & cooked the soup for longer than it said. The last thing I did was to add the peas at the end of the cooking time as I didn't want them to get too mushy. Next time, I'll use an entire bag of Goya lentils, double the recipe, & freeze some containers of soup.
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9 users found this review helpful

Feta Artichoke Dip

Reviewed: Oct. 21, 2007
I'm rating this 5 stars IF you reduce the amount of mayo by half. I rinsed the artichoke hearts & the pimintoes separately under cold water to get rid of any excess salt. You should make sure they're drained well so the dip isn't watery. I substituted 1 tsp garlic powder for the diced garlic. Finally I didn't bother with the tomato & scallion garnish, although I'm sure it would have added some nice color. The main point though is that I doubled the recipe (using a total of only 1 cup mayo when doubling it) & it was a huge success at a party I attended last night. People told me it was yummy & I even was askd for the recipe. I asked the hostess, after I told her the secret ingredient was feta) whether she thought it might be better with a garlic & herb feta or a tomato & basil flavored one. She said it was perfect the way it was.
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42 users found this review helpful

Artichoke and Roasted Red Pepper Dip

Reviewed: Jan. 1, 2007
I added 1/8 cup chopped scallions and omitted the butter & leek, just due to calories & ease of preparation. I also added 1 tsp garlic powder and used a total of 1/3 cup of mayonaise. I brought this to a New Year's Eve party last night where there was a lot of food and this was the only dish that was completely eaten.
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Ratatouille

Reviewed: Jan. 1, 2007
I sauteed the onion 1st too. I used a cup of regular mushrooms & 1 large portobello mushroom, which I think adds richness to the taste. I also have substituted a yellow or orange pepper for more color. Once I just mixed everything together instead of layering it (like mixing baked ziti instead of layering lasagna) as I thought it would be a little quicker. For some reason (I don't know why), it tasted better to me when it was layered than mixed. I also think it tastes even better the next day as the flavors have a chance to meld together.
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Grilled Portobello and Mozzarella

Reviewed: Dec. 18, 2006
Wow, this was surprisingly yummy and also filling. My husband, who's not a big bell pepper fan, really enjoyed this as well. I chopped the roasted red peppers, instead of slicing them, which I think made it easier to eat. I also omitted the oregano & basil due to family preference, & sprinkled some garlic & dried parsley on top of the peppers before adding part skim milk mozzarella. This is good enough & different enough to serve to company. Oh & I forgot to add that, due to the cold weather, I baked this in the oven at 350 degrees, covered with aluminum foil, until the mushrooms were soft.
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6 users found this review helpful

Zucchini Parmesan

Reviewed: Dec. 18, 2006
Instead of boiling the zucchini, I microwaved them first with just a little water & then drained them. I also used part skim milk mozzarella which tasted fine. You save calories with this recipe as you don't bread the zucchini or add ricotta or cottage cheese.
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Eggplant and Tomato Bake

Reviewed: Dec. 5, 2006
I liked the addition of healthy wheat germ as a topping. I made this because I thought the yogurt was an interesting variation to using ricotta or cottage cheese & my husband loves yogurt. Obviously we're in the minority but we didn't like the tart taste of the yogurt in this dish. We both ate a small portion for dinner & threw the rest of it out.
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1 user found this review helpful

Sesame Parmesan Zucchini

Reviewed: Nov. 26, 2006
My husband thought the cayenne taste just overwhelmed the flavor in this recipe. If I ever made it again, I'd use only one Tbsp. oil & reduce the amount of cayenne.
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1 user found this review helpful

Eggplant, Zucchini and Sweet Red Pepper Stew

Reviewed: Nov. 26, 2006
I added a little black pepper and only 1/8 tsp. red pepper flakes, & omitted the basil & rosemary, due to family preference. I also substituted brown rice for the Basmati. I'm giving this 5 stars as my husband loved it. If you added some beans (like cannelini or navy), this would be even more filling & nutritious as a vegetarian entree, instead of just a side dish.
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10 users found this review helpful

Pumpkin Turkey Chili

Reviewed: Oct. 8, 2006
I agree with the reviewer that the pumpkin had a subtle taste. My husband was surprised when I told him about the "secret ingredient." I also added a can of chicken broth as I like a more liquidy, soupy texture.
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51 users found this review helpful

Eggplant Supper Soup

Reviewed: Sep. 3, 2006
I like the fact that this soup is a little more unusual due to the eggplant ingredient. I used petite diced regular tomatoes as I don't like big tomato chunks, added 3 can of 99% fat free beef broth (so it would be more of a soup than a stew), and substituted Splenda for the sugar. I decided to only add just a little nutmeg at the table to a small portion as I wasn't sure how I'd like it. I'm glad I did, as I prefer the soup without the nutmeg better. Also I decided to cook whole wheat small shells separately so they wouldn't get too mushy when reheated. Another tip: It tasted even better the next day as the flavors had time to meld. YUM!
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Hearts of Palm Dip

Reviewed: Mar. 11, 2006
I made this for company & it was a huge success. I asked people to guess what was in it and nobody could. I added a clove of minced garlic (per the suggestion of another reviewer) & only used a 1/4 cup of scallions as my husband isn't a big onion fan. Also I used reduced fat mozzarella & sour cream as well as mayo made from canola oil. The only other comment I have is that it tasted salty to me. As I'd never used hearts of palm before, this may just be the taste of the ingredient. Anyway my guests still scarfed it up & one asked for the recipe, which is always a good sign.
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8 users found this review helpful

Don't Want to Cook Monday Chicken

Reviewed: Dec. 31, 2005
I thought this recipe had possibilities so the 2nd time I cooked, I made some changes to the recipe. I doubled the soup & sour cream. The main change though is that I substituted Gulden's mustard for the horseradish. My family liked it better with the mustard than the horseradish. I'll probably experiment with how much mustard to add.
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4 users found this review helpful

Green Bean Casserole I

Reviewed: Nov. 25, 2005
I'm only giving this 4 stars because I think you only need 1/2 cup of milk for this serving size & don't need any added salt (due to the soup & fried onions). I doubled this recipe though for Thanksgiving, using french cut green beans & a 6 oz. can of french fried onions. I've made this many times in the past but this time substituted golden mushroom soup for the cream of mushroom soup. It definitely was a success.
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3 users found this review helpful

Amy's Barbecue Chicken Salad

Reviewed: Nov. 16, 2005
Even though the fried onions would have been tasty & added a nice texture, I left them out to reduce the calories. I also omitted the cilantro due to family preference. The 2nd time I made this, I used 2/3 cup of ranch dressing & 1/3 cup barbeque sauce because my husband likes a milder taste. It was still good but I also thought it was fine the 1st time I made it, with the dressing proportions as written.
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36 users found this review helpful

Honey Nut Granola

Reviewed: Nov. 11, 2005
The only reason I didn't give this recipe 5 stars is because I changed its sweetness. I know the recipe's called "honey" nut granola and many of the reviewers thought it needed more honey. I don't ordinarily eat sweet cereals though, & it was too sweet & had way too much cinnamon for my taste. I used a 2 oz. package of slivered almonds, 1/2 cup of sunflower seeds from a jar, 1/4 cup honey, & 1/2 tsp. of cinnamon. I also added 1/4 cup of wheat germ to the oat/nut mixture & added 1/3 cup of chunky peanut butter to the oil/honey mixture. Before eating it, I add some raisons too. Yummy! My husband's been enjoying it as well.
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Justin's Hoosier Daddy Chili

Reviewed: Nov. 11, 2005
I knew I'd need to adjust the amount of cumin & chili powder in this recipe. I only used 1 tsp. cumin & 2 Tbsp of chili powder & it still was pretty spicy for my family's taste. I'm planning to make this again though & just adjust the seasoning a little more.
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