FBA Recipe Reviews (Pg. 4) - Allrecipes.com (1923304)

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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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98 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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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

Black Bean and Couscous Salad

Reviewed: Jan. 24, 2004
I think it could use more of a zip, maybe more cumin or the addition of feta.
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1 user found this review helpful

Make Ahead Lunch Wraps

Reviewed: Jan. 15, 2004
The only reason I'm not giving this 5 stars is that I thought it could use a little more zip; I added a little cayenne. I made a few changes to the basic recipe. I reduced the rice to 1 cup (to which I added a little garlic powder when it was cooked) and the black and pinto beans to 1 can each. I substituted shredded Mexican 4 cheese for the pepper jack cheese and used whole wheat tortillas. Anyway, I froze them in aluminum foil & just took the aluminum foil off before microwaving it on a paper plate at work. I brought a couple small containers with light sour cream and medium salsa which I added after heating them up. YUM. It was a little messy so I ate some using a knife & fork & picked up a few pieces too. Just FYI, I've read that it's a "no-no" to microwave with plastic wrap as it can melt into the food!!!!!
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1 user found this review helpful

Bulgur Chickpea Salad

Reviewed: Jan. 15, 2004
I used half the scallions & just mixed everything together.
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2 users found this review helpful

Tabbouleh III

Reviewed: Jan. 15, 2004
This is a little hard to rate as I'm not a tabbouleh connoisseur. I'd say though that you could reduce the amount of oil as it was pretty liquidy.
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3 users found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Jan. 15, 2004
My husband who loves peanut butter had no clue that there was peanut butter in the recipe. He did really enjoy the soup. There is some peanut butter taste but it's not overwhelming; it kind of changes the texture of the soup. I sauteed the onion with the garlic in a little olive oil 1st. I eliminated the green pepper, used petite cut tomatoes to eliminate the chopping, & used a reduced fat peanut butter. Finally I substituted whole wheat small pasta (which I cooked separately so it wouldn't become too mushy) for the potatoes.
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4 users found this review helpful

Grilled Portobello Mushrooms

Reviewed: Jan. 15, 2004
I liked this better than my husband but I enjoy mushrooms more. I omitted the red bell pepper due to family preference (although I think it would be nice for the color). I dipped the mushrooms in the dressing on both sides, baked it at 350 degrees in the oven for 10 minutes, flipped it, & then baked it for 10 minutes more. Maybe 8 minutes a side would have been better. It should be even better on the the grill when it's warmer.
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2 users found this review helpful

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