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

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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

Chicken or Turkey Tetrazzini

Reviewed: Jan. 3, 2004
This was not a hit in my house. My husband didn't like it & said it had way too much pasta. Maybe 1/2 a lb. would have been better than 12 oz. of pasta. I thought it was bland. If you like tuna noodle casserole, you'll probably enjoy this recipe. I did make some changes though. I used 1 can of cream of mushroom soup & 1 can of cream of chicken soup, used a mixture of shredded cheddar & jack cheese, & added some pimento and sliced fresh mushrooms. I also topped the dish with some parmesan cheese (instead of more of the shredded cheddar/jack that had been mixed in with the dish) & some slivered almonds.
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Easy Pasta Fagioli

Reviewed: Dec. 30, 2003
I'm giving this 4 stars but I did change the recipe. The amount of tomato sauce (32 oz.) compared to the amount of chicken broth (14 oz.) seemed off to me. I thought it might taste just like eating tomato sauce. Anyway, I reversed the amounts with 32 oz. of 99% fat free broth and 15 oz. of tomato sauce. I may experiment with the proportions in the future. I also added one chopped onion instead of using only one slice & reduced the basil quite a bit, due to family preference. Finally I added whole wheat pasta separately to the soup at the table so the pasta wouldn't get too mushy when the leftovers were reheated.
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129 users found this review helpful

Juicy Fruit Salad

Reviewed: Dec. 29, 2003
Someone mentioned this tasted like fruit cocktail. It kind of does but I don't think that's necessarily a bad thing; it's refreshing. I used a 20 oz. can of pineapple chunks and used a clementine orange (2 would have been better) with the little sections cut in half. I didn't bother to peel a granny smith apple as I think the skin is good & it adds color. Speaking of color, I think red seedless grapes would be a good substitution and/or addition. Finally I added a can of drained sliced peaches (that had been in unsweetened pear juice to minimize the added sugar) & cut the slices in half.
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8 users found this review helpful

Chloe's Quick Fruit Salad

Reviewed: Dec. 29, 2003
I mixed plain nonfat yogurt with it. The orange juice gives it a bit of a sour taste. I may add just a little Splenda next time.
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16 users found this review helpful

Spicy Bean Salsa

Reviewed: Dec. 17, 2003
Well, my office had our annual holiday "gorgerama" today. I brought this in & it was a huge hit. At least 7 people complimented me, and I had numerous requests for the recipe. One co-worker left a note on my desk that the dish was excellent & another co-worker said it was the best dish she'd tasted at the party. Even though it wasn't an original recipe, of course, I enjoyed the kudos. Anyway, I drained the peas, beans, & corn in a colander & rinsed them under cold water. I drained the jalapeno peppers too but didn't rinse them. I used a red onion and substituted 2 chopped fresh tomatoes for the canned ones & a tsp. of minced garlic from a jar & some salt for the garlic salt. I recommend that you make it at least the day before. Next time I make it, as people say it gets hotter as it sits, I think I may make it 2 days before & then drain it right before serving (saving the dressing for any leftovers) so it's less liquidy. I didn't drain it this time as I'd made it the night before & wanted the ingredients to marinate.
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3 users found this review helpful

Marinated Mushrooms II

Reviewed: Dec. 11, 2003
I substituted Splenda for the brown sugar & my husband thought the recipe was too sweet! I think they taste vinegary though. Anyway, I served some to a friend, & she rated them "perfect." I'd recommend making them the day before serving as they get better as they marinate. You may want to take them out of the frig a little ahead of time before serving as sometimes the olive oil solidifies in the frig.
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3 users found this review helpful

Roasted Red Bell Pepper Soup

Reviewed: Dec. 11, 2003
I used a 12 oz. jar of drained sweet roasted red peppers. The soup looked like an elegant soup you'd have at a restaurant. It was surprising & a nice change to have a creamed soup that was thickened with beans instead of cream. I tried some with a dollop of sour cream on top and some with some with goat cheese (I'd gotten some in a gift basket) on top, as suggested in the recipe, & preferred it without the additions. It does need some salt & pepper while cooking or at the table.
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18 users found this review helpful

Best Ever Split Pea

Reviewed: Dec. 11, 2003
I used 99%, instead of fat-free, chicken broth. I didn't bother to puree this in the blender. After cooking, it was creamy already; the only pieces left were the carrots which I didn't mind. I'd suggest adding some more broth or water as needed, when cooking or reheating though. You may need more salt & pepper as well. This was a nice recipe as it tasted fine without adding any ham or beef for flavor.
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0 users found this review helpful

Whipped Carrots And Parsnips

Reviewed: Dec. 7, 2003
This was OK as a change. I cooked the vegetables longer to soften them, substituted margarine, & used an electric mixer to whip them. I added a little nutmeg to some at the table & preferred them without it.
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1 user found this review helpful

Minestrone Soup I

Reviewed: Dec. 7, 2003
I substituted olive oil for the margarine & crushed tomatoes for the stewed tomatoes, as I prefer a smoother base. I also substituted small white beans for the potatoes as white potatoes are a "bad" carb on my current eating plan. Using 2 different types of beans was fine. Finally I added whole wheat pasta to the soup separately at the table so it wouldn't get too mushy.
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1 user found this review helpful

Fish Fillets Italiano

Reviewed: Dec. 7, 2003
This was OK but had no kick. I did substitute orange roughy, omitted the olives, & used fresh tomatoes. Maybe adding some feta would help...
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0 users found this review helpful

Fabulous Fruit Salad

Reviewed: Dec. 7, 2003
I used clementine orange sections instead of the nectarine, although mandarin oranges would probably be good too. As I try to stay away/reduce sugar, I substituted nonfat plain yogurt, 1 tsp. of vanilla & 1 tsp Splenda for the lemon yogurt. I suppose I could experiment & add some lemon juice. I'd also use only one stalk of celery next time. I may substitute grapes for the dried cranberries as well so there'd be natural sweetness instead of more sugar. If you're going to serve this for guests, I'd suggest draining the fruit before serving & then adding the yogurt & nuts as it gets a bit liquidy.
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5 users found this review helpful

Butternut Squash with Onions and Pecans

Reviewed: Dec. 7, 2003
I substituted olive oil for the butter as it's healthier. It was nice to find a recipe that didn't have brown sugar.
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2 users found this review helpful

Andrea's Pasta Fagioli

Reviewed: Dec. 7, 2003
I used chicken broth instead of water, reduced the tomato sauce to 16 oz., & reduced the amount of parsley, basil & oregano due to family preference. I served the pasta separately to be added to the soup at the table That way, if there were leftovers, the pasta wouldn't get mushy when reheated in the soup.
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1 user found this review helpful

Displaying results 61-80 (of 233) reviews
 
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