FBA Recipe Reviews (Pg. 6) - Allrecipes.com (1923304)

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Parmesan Chicken II

Reviewed: Nov. 27, 2003
I'm giving this 4 stars as I changed the recipe a bit. With the changes though, I'd give it 5 stars for a great low carb "breading." I've used boneless chicken breasts & cooked them no longer than 30 minutes. The 1st time I made the recipe, I thought it was a little bland. The 2nd time, I added onion powder, garlic powder, paprika, salt & pepper & then, the last 10 minutes, topped it with low fat mozzarella to make chicken parmesan. I topped it with red suace at the table & served it with whole wheat pasta. If you like more of a strong flavor, you also could substitute parmesan-romano for the parmesan cheese. I've also used the breadless "breading" when making fish sticks in the oven & it was good too.
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1 user found this review helpful

Shrimp Couscous Salad

Reviewed: Nov. 27, 2003
This was OK but maybe it's because I'm new to the couscous taste. I think I would have enjoyed plain shrimp salad better.
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6 users found this review helpful

Chicken Salad Balsamic

Reviewed: Nov. 27, 2003
This was a tough recipe to rate as my husband, who likes sour tastes, really liked it & I didn't care for it at all.
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13 users found this review helpful

Sauteed Portobellos and Spinach

Reviewed: Nov. 8, 2003
I used olive oil instead of butter, as it's healthier, & omitted the basil due to family preference. I made it once with frozen spinach that I partially microwaved & drained first before adding to the skillet and another time with zucchini instead of the spinach.
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0 users found this review helpful

Greek Style Garlic Chicken Breast

Reviewed: Nov. 8, 2003
This was OK but nothing special. I did bake the chicken instead of grilling it though, due to the colder weather. I thought it was a bit bland while my husband said he tasted the pepper more than the garlic. A hint, though, is to take the marinated chicken out ahead of time before cooking, as the olive oil solidifies in the frig.
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18 users found this review helpful

Tomato-Mushroom Soup

Reviewed: Nov. 8, 2003
I doubled the recipe & used regular & baby portobello mushrooms. It was tasty but I liked the "Mushroom Spinach Soup" recipe on this site better.
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0 users found this review helpful

Mushroom Spinach Soup

Reviewed: Nov. 8, 2003
I substituted olive oil for the butter, omitted the leeks, savory, & oregano, used regular & baby portobello mushrooms, added an extra Tbsp. of tomato paste, & added some sliced baby spinach leaves. I did not strain the soup. This would be an elegant first course for a nice dinner. I took it to lunch one day, & it's not really filling though, like a bean-type soup.
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16 users found this review helpful

Veal Forestiere

Reviewed: Nov. 1, 2003
I didn't use flour in order to make the recipe more low carb. I substituted olive oil for the butter, scallions for the shallot, regular and baby portobella mushrooms for the crimini, and beef broth for the veal broth. I suppose if it had been lighted floured, it might have been a "5."
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1 user found this review helpful

Zucchini Saute

Reviewed: Nov. 1, 2003
The first time I made this, my husband didn't like the Italian seasoning. The second time, I substituted some onion powder for the Italian seasoning & it was a hit. Sprinkling parmesan on top, as suggested by another reviewer, is tasty too.
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2 users found this review helpful

Asian Asparagus Salad with Pecans

Reviewed: Nov. 1, 2003
I made this once per the recipe (served cold). The 2nd time I marinated the washed & trimmed asparugus and microwaved them at the end so the dish was hot. My husband liked this a bit better than I did. It was OK but a bit sour, probably from the vinegar.
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1 user found this review helpful

Artichoke Salsa

Reviewed: Oct. 19, 2003
I used dried basil & omitted the black olives as I'm not a big olive fan. It has a nice strong garlic taste. If you bring this to a party, I'd suggest doubling the recipe. Also just before serving, I'd drain it as it gets liquidy from the tomatoes. I served it with blue organic corn chips at a party but I noticed some people just eating it with a fork.
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19 users found this review helpful

Asparagus with Parmesan Crust

Reviewed: Oct. 19, 2003
Tasty. I put some balsamic vinegar on the table & sprinkled it only on a couple of asparagus. My family liked it better without the addition of the vinegar.
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1 user found this review helpful

California Style Israeli Salad

Reviewed: Oct. 19, 2003
This was a pretty looking salad. My husband actually walked by & asked if I'd made a fruit salad. The taste is mild. If you want more of a zing, I guess you could add something like garlic to it. I served the red onions on the side as my husband isn't a big onion fan. I'd never bought jicama (or an English cucumber) before & it was a nice change. The jicama adds more of a crisper texture, almost like an apple. This is a nice healthy alternative to the standard lettuce salad.
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13 users found this review helpful

Grandma's Slow Cooker Vegetarian Chili

Reviewed: Oct. 19, 2003
I substituted a can of petite diced tomatoes for the tomatoes in puree & decreased the amount of basil (due to family preference). It's pretty thick so you may want to add some broth or water. This was a bit bland although I guess you could spice it up with some more chili powder, cayenne, or cumin.
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2 users found this review helpful

Cabbage Roll Casserole

Reviewed: Sep. 14, 2003
My husband especially liked this (probably 4 and a 1/2 stars). I halved the recipe & added one 15 oz. can of water (from the tomato sauce), garlic, 2 Tbsp. lemon juice & 1 Tbsp. Splenda. I baked the dish for 2 hours to soften the cabbage. As I have family members eating low carbs, I left out the rice. If I wanted, I'd just serve brown rice on the side. The consistency of the dish was more like a cabbage soup, which we enjoyed. I served shredded cheddar at the table to sprinkle on top. I think next time I make it, I'll experiment with leaving it uncovered the last 1/2 hour of cooking to brown the cabbage a bit.
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1 user found this review helpful

Chicken Savoy

Reviewed: Sep. 14, 2003
This was OK. I used a parmesan-romano combo cheese, which I had in the house. In my oven, 45 minutes of cooking at 450 degrees was even a bit long as the chicken was just a litle dry. I put the balsamic vinegar on the table so my family could pour some over a little of the chicken to see whether they liked the taste or not. I liked it better without the addition of the vinegar.
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0 users found this review helpful

False Cabbage Rolls

Reviewed: Sep. 14, 2003
This was a little bland when I tasted it during cooking. After I added an extra can of water, a small can of tomato sauce, 2 Tbsps. of lemon juice & about a Tbsp. of Splenda, it was more interesting. The consistency was more like a cabbage soup, which I liked. I added a little sour cream to a small plate of the dish as a taste test & I liked it better without the sour cream. Different strokes for different folks.
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1 user found this review helpful

Italian Confetti Pasta Salad

Reviewed: Sep. 14, 2003
This was OK. I substituted dried basil for the fresh & a red pepper (as that's what I had in the house) for the yellow. I also used whole wheat spirals as I ordinarily don't buy white pasta.
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Marinated Flank Steak

Reviewed: Aug. 28, 2003
I pierced the meat on both sides with a fork before pouring on the marinade. I marinated the steak for 24 hours and did turn the meat a few times. I wasn't sure if this flank steak would be too chewy but it was great. To serve it, my husband cut it on the diagonal in very thin slices. This would be great with a sauteed mushroom recipe on this site (Pat's mushroom saute) too.
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9 users found this review helpful

Displaying results 101-120 (of 270) reviews
 
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