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

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Chicken and Artichoke Minestrone

Reviewed: Jun. 4, 2005
I really enjoyed this soup & will make it again. The only reason I'm giving it 4 stars instead of 5 is that I only used 1/4 tsp. red pepper flakes & it was spicy enough for my family. I think 3/4 tsp. would have been way too spicy for us. I used frozen corn, 6 oz. bag of fresh baby spinach, and substitued 15 oz. of crushed tomatoes as I prefer this to the diced ones. I also cut up some left over cooked whole wheat angel hair pasta which I added when heating it up. As minestrone usually has some beans in it, I'll probably add some cannellini or navy beans to the soup the next time, either in addition to or instead of the chicken.
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39 users found this review helpful

Mama's Italian Wedding Soup

Reviewed: Jun. 4, 2005
I used used my regular meatball recipe (with matzo meal and onion powder) and omitted the basil as my husband isn't a big fan. I browned the meatballs first in a pan so there'd be less fat in the soup. I also cooked the pasta separately and added it to the soup plates when serving so it wouldn't get mushy, especially when reheating. This was tasty but pretty labor intensive to make so many tiny meatballs.
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0 users found this review helpful

Spinach Lentil Soup

Reviewed: Jun. 1, 2005
I substituted olive oil for the vegetable oil. This was too spicy for us, & I only used 1/4 tsp. crushed red peper flakes. Even after adding extra chicken broth to dilute it, it still was pretty spicy. If you like your food spicy, you'll probably like this. If not & you want to give it a try, I'd suggest 1st reducing the amount of crushed red pepper & kielbasi & then adding more, if needed, according to your taste.
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5 users found this review helpful

Egg Souffle

Reviewed: Jan. 8, 2005
My husband thought it seemed "heavy." Maybe it would be better if there were fewer slices of bread. I think 2 cups of cornflakes would be enough as well.
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1 user found this review helpful

Roasted Asparagus and Yellow Pepper Salad

Reviewed: Jun. 13, 2004
The first time I made this, my husband said it was way too oily. The second time, I put the veggies in a bowl, poured just a little olive oil on top & mixed them with my hands to coat them. Then I used only 1/4 cup olive oil & half of the seasonings for the dressing. I substituted pourable Splenda for the sugar & just added some salt & ppper instead of the hot sauce & salad seasoning mix. I used chopped pecans the 2nd time, which I preferred to the almonds. Also adding some red peppers to the yellow adds to the presentation. I'd suggest checking the asparagus after 10 minutes to see how al dente or roasted you'd like them. I took another reviewer's suggestion & baked them for 18 minutes (9 minutes a side). Two other suggestions... If you want leftovers, I'd suggest doubling this recipe. Also if you refrigerate the dish, you should take it it out ahead of time as the olive oil solidifies in the frig.
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55 users found this review helpful

Black Bean Chili

Reviewed: May 24, 2004
I sauteed a little garlic with the vegetables in the beginning. I also used 1 red bell pepper, eliminated the jalapeno pepper, chopped the mushrooms into small chunks because they were large, used frozen corn niblets, and only used 1/2 tsp. of cumin. I didn't bother pureeing some of the chili either. It was tasty as chili, especially with some shredded cheddar as a topping. Another time though when I reheated it, I added an extra cup of chicken broth to the leftovers as well as some cooked brown rice. I think I actually preferred it this way as a yummy black bean soup. Of course, when adding more liquid, you can adjust the seasoning to your taste.
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44 users found this review helpful

Corn and Black Bean Salad

Reviewed: Apr. 28, 2004
Different strokes for different folks but I didn't care for the balsamic vinegar taste in this salad at all. I thought the Black Bean and Corn Salad II recipe had a better flavor as it used lime juice instead of balsamic vinegar. I also think this recipe could use some tomatoes & red onions or scallions.
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8 users found this review helpful

Pecan French Toast

Reviewed: Apr. 25, 2004
I served this as one of the dishes for a Sunday brunch this morning for 8 guests, and it was a success. I used skim milk, substituted Splenda for the sugar and cinnamon for the nutmeg, and sprayed the baking pan with PAM. I think a cinnamon raison bread would be yummy but as I try to eat whole grain products, I used whole wheat bread. I may add some raisons next time and make half with nutmeg to see which flavor we like best. My company had a choice of eating it plain (which was fine) or topping it with pourable Splenda, sugar, syrup, or fresh strawberries.
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37 users found this review helpful

Cranberry BBQ Chicken

Reviewed: Apr. 24, 2004
I'm giving this 3 stars as I thought it was quite tasty but my husband thought it was way too SWEET. If you (&/or your family) like entrees that are sweet (like recipes with pineapple or marshmellows), you'll love this. If not, don't bother.
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1 user found this review helpful

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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8 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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0 users found this review helpful

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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4 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

Displaying results 41-60 (of 270) reviews
 
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