FBA Recipe Reviews (Pg. 3) - Allrecipes.com (1923304)

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Dill and Butter Squash

Reviewed: Apr. 24, 2004
I substituted olive oil for the butter to make it healthier. Despite using only 1 teaspoon of dill, the dill taste was quite prominent. You need to really love dill to appreciate this recipe.
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1 user found this review helpful

Broccoli Blue Cheese Strata

Reviewed: Apr. 23, 2004
I substituted chopped spinach for the broccoli as that's what I happened to have in the house, used onion powder instead of the thyme & savory, sprayed the pan with Pam instead of using butter, & used a couple Tbsp. of Benecol instead of the melted butter. You can use low fat cheese & dressing to cut down on the calories, if you want as well. I'd suggest layering 1/2 the cheese over 1/2 the veggies & spreading the other half of the veggies on top of the 2nd layer of egg mixture, before topping the dish with 1/2 of the remaining cheese (layering like a lasagna). I imagine that you could break the bread into smaller pieces & mix everything together as well saving some cheese for the topping. This was OK but I guess I like a quiche better than a strata, as this just seemed to have ALOT of bread.
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6 users found this review helpful

Black Bean and Corn Salad II

Reviewed: Apr. 23, 2004
I think it could use a bit more of a kick, from chili powder, cumin, etc. I switched the amounts of lime juice & olive oil as other reviewers suggested and used grape tomatoes cut in half, which didn't get mushy. I'd also suggest equal amounts of black beans and corn.
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1 user found this review helpful

Spinach Deviled Eggs

Reviewed: Apr. 18, 2004
This has a more interesting appearance due to the green color of the spinach. I left out the butter & and bacon, added some white horseradish and mustard, & substituted a little Splenda for the sugar. Next time, I'm going to delete the vinegar as I thought it gave it more of a sour flavor, & I prefer more of a deviled egg taste. Without the vinegar, there'd be no need for any sugar/Splenda as well.
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Matzo Apple Kugel

Reviewed: Apr. 18, 2004
This has definite possibilities but I'm going to tweak it a bit. I substituted Splenda for the sugar & added raisons instead of the dried cranberries (so there'd be no extra sugar). Next time, I'm going to spray the pan with PAM, increase the applesauce (I used unsweetened) to 1/2 cup, increase the Splenda added to the mixture to 1/3 cup, & decrease the amount of Splenda & cinnamon used in the topping. I also will bake it for at least an hour as the apples weren't soft after 45 minutes. I'm also going to use whole wheat matzah.
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31 users found this review helpful

Mexican Chicken II

Reviewed: Apr. 18, 2004
I served the corn chips on the side & mixed everything else together. Despite mixing only 1/2 a teaspoon of chili powder into the dish & omitting the extra chili powder from the topping, I thought it was still pretty spicy. It may also have been because I used a can of RO*TEL tomatoes & green chile peppers, which are a little spicier.
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9 users found this review helpful

Passover Rolls I

Reviewed: Apr. 18, 2004
I thought these tasted OK out of the oven but tasted a little like soup nuts the next day. They'd have to taste much better for me to make them again, especially due to the extra calories from the oil.
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3 users found this review helpful

Spanish Rice II

Reviewed: Apr. 2, 2004
I used brown rice instead of white rice, 1 cup of water & one cup of chicken broth, & half the amount of chili powder. I think I could have used a little more chili powder and it would have been better with less liquid (probably less water).
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1 user found this review helpful

Eastern Rice Salad

Reviewed: Apr. 2, 2004
This was OK. I did use brown rice instead of white rice though. We ate it but my husband thought it was a little oily. Even after my husband's comment, I added just a LITTLE toasted sesame oil for flavor, as I thought it needed a little zip.
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8 users found this review helpful

Pita Pizza

Reviewed: Apr. 2, 2004
I'm giving this 5 stars, even though I changed the recipe. I just love finding a way to have pizza, if you want to eat whole grains instead of white flour. I think this is more low carb than having regular pizza as well. I may try using a pita in the future but I've been making this recipe using whole wheat tortillas. Instead of grilling them, I put them on aluminum foil on a cookie sheet. Then I spread a little olive oil on top, then red sauce, shredded lowfat mozzarella, & then whatever I want as a topping. I bake them at 350 degrees for about 15 to 20 minutes. Even though they're thin, you actually can pick them up to eat them like pizza slices. I've topped them at various times with fresh sliced mushrooms (which I've microwaved for a couple minutes 1st & drained so they wouldn't be too watery on the pizza), zucchini slices (partially microwaved 1st), & cooked drained ground meat. YUM!
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93 users found this review helpful

Apricot Lentil Soup

Reviewed: Apr. 2, 2004
I wasn't sure how the apricots would be in soup but it was tasty. I added unpeeled & unseeded tomatoes with the lentils & stock, omitted the thyme, & used 1/8 tsp. cumin. I cooked it for an hour instead of pureeing it, & it was fine (even the whole dried apricots dissolved). I'd suggest that if you go to the trouble of making this that you double the recipe.
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0 users found this review helpful

Cinnamon Orange Turkey Scaloppini

Reviewed: Mar. 3, 2004
The cinnamon was an unusal flavor combination with the turkey. I'd suggest decreasing the cooking time if your turkey cutlets are thinner so that they're not too dry. I'd also suggest doubling the sauce as it reduced so much that there wasn't any sauce left over to spoon over the cutlets.
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21 users found this review helpful

Beefy Lentil Vegetable Soup

Reviewed: Feb. 16, 2004
I'm giving this 4 stars instead of 5 as I felt it needed a little more kick. I added 1/8 tsp. cayenne. I substituted ground turkey for the ground beef. After browning & draining the turkey, I put it in a separate bowl. I added a little olive oil to the pot & sauteed the veggies (including fresh mushrooms) & a little garlic before adding the rest of the ingredients. The bottle of V-8 I used had 46 oz. (not 48), which was no big deal. Also I happened to have brown & red lentils so I used both.
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0 users found this review helpful

Portobello Mushroom Lentil Soup

Reviewed: Feb. 15, 2004
I substituted celery for the green pepper & only added a dash of basil instaed of 4 teaspoons. I used a 32 oz. box of chicken broth & a 14 oz. can. The soup gets pretty thick though so you may want to add more broth, possibly at the end. I did simmer the soup for longer than the recipe said. It tastes good with & without the added sherry.
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12 users found this review helpful

Parmesan Tomatoes

Reviewed: Feb. 15, 2004
I'm giving this 3 stars as the 1st time I made it, my husband thought it was too heavy because of the mayonnaise (& I'd used light mayo). The 2nd time I made it, I substituted some olive oil for the mayo and eliminated the oregano, due to family preference. We thought it was better with the olive oil. You may want to experiment with how much olive oil to add, if you want to try this substitution. With half the recipe, I'd say 1 tablespoon or possibly a litle more would be OK so the mustard is spreadable. I may try it another time just with brown mustard as my husband likes that better. As I usually have the ingredients in the house, I thought it was worth a little effort to tinker with this recipe.
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2 users found this review helpful

Orange and Lentil Soup

Reviewed: Feb. 8, 2004
I thought this was tasty but my husband, who's a big lentil soup fan, loved it. I sauteed the onion in a little olive oil instead of butter (as it's healthier). When the onion was softened, I added some minced garlic, which I briefly sauteed, before adding the rest of the ingredients. I also diced the carrot instaed of shredding it & used only 1/4 tsp. thyme, due to family preference. I added all the broth at the same time & didn't bother blending the ingredients at the end. A little texture from the lentils & veggies was fine with us. I would suggest that if you go to the trouble of making this that you double the recipe so you can take some to lunch or freeze it for another time.
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59 users found this review helpful

Fra Diavolo Sauce With Pasta

Reviewed: Jan. 31, 2004
I substituted 28 oz. crushed tomatoes. Only 1/4 tsp. crushed red pepper flakes was spicy enough for us; I think 1 tsp. would have been atomic. I'd suggest adding a smaller amount of the crushed red pepper flakes to start, tasting it, & then adding the amount that you (& your family) would prefer. You can always add more seasoning as needed but if it's too much, the recipe could be ruined. Also I just added the scallops & defrosted shrimp to the sauce at the end without cooking them in olive oil first. I served the dish over half a lb. of whole wheat angel hair pasta. Next time, I'm going to try adding some red wine to the sauce for a little extra flavor.
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85 users found this review helpful

Linguine with Seafood and Sundried Tomatoes

Reviewed: Jan. 31, 2004
I soaked the sundried tomatoes in boiling water for about 5 minutes and then drained & chopped them. My husband suggested chopping them into even smaller pieces next time as he felt the tomatoes were strong tasting. I only used olive oil (as it's healthier than butter); next time, I'll try about a third cup of oil. I only used 1/8 tsp crushed red pepper flakes & 1/2 lb. whole wheat angel hair pasta. I added parmesan at the table too. Next time, I'm going to try adding some sherry or white wine for added flavor.
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Beefy Vegetable Soup

Reviewed: Jan. 24, 2004
I added about a cup of fresh mushrooms and substituted crushed tomatoes for the diced. I boiled whole wheat small shells separately so they wouldn't get mushy in the soup. As I did eliminate the potatoes (less carbs), I think I should have used less broth or, better still, added more veggies.
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0 users found this review helpful

Manhattan Clam Chowder II

Reviewed: Jan. 24, 2004
Pretty good. I used less thyme, added another can of minced clams, & substituted crushed tomatoes for the diced. I didn't bother mashing the vegetables & it was fine.
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1 user found this review helpful

Displaying results 41-60 (of 233) reviews
 
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