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

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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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0 users found this review helpful

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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7 users found this review helpful

Spaghetti Salad I

Reviewed: Aug. 28, 2003
Some pasta salads I've had with Italian dressing are OK but a little bland. This one though had a nice taste due to the added spices. I did leave out the poppy seeds but added some parsley flakes. Next time, I may experiment by decreasing the amount of cayenne pepper and trying a different pasta.
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2 users found this review helpful

Lemon Dijon Wings

Reviewed: Aug. 28, 2003
I used this on boneless chicken instead of wings. I wasn't sure about the amount of black pepper so I only used 1/2 the suggested amount. I'd suggest not basting with the marinade (that was used on the raw food) during cooking as this might not be a safe practice. Some sites say you can reuse the marinade for basting if you boil it for 5 to 7 minutes but why bother?
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13 users found this review helpful

Grilled Fish Steaks

Reviewed: Aug. 28, 2003
I tried this once on salmon & once on beef. The taste was fine, although rather subtle on the fish. There are other marinades on this site that I like better though. Just FYI, information on various web sites usually says to marinate fish no longer than an hour (& often even less).
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5 users found this review helpful

Jumbo Shrimp and Asparagus

Reviewed: Aug. 22, 2003
This was OK. I did substitute a little dried ginger for the fresh and added more sherry. As one reviewer suggested, I also added some chopped garlic & a couple tsps. of sesame oil to zip it up a bit.
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1 user found this review helpful

Chicken and Broccoli Braid

Reviewed: Aug. 22, 2003
I'm giving this 3 stars as the filling was pretty good but my husband thought there was way too much bread. He's a whole wheat kind of guy & commented that the cooked dough had a litle bit of a sweet taste which he didn't like as well.
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0 users found this review helpful

Slaw-mmin' Wraps

Reviewed: Aug. 22, 2003
This is an interesting recipe, in a way, a variation of fajitas. I cut the chicken into small strips. It took me a while to get the garbanzo mixture creamy in the blender so I added a little lemon juice for extra liquid. I think you could just substitute hummus (even flavored) for the blended creation as a shortcut. Also I think it would be interesting to substitute some uncooked broccolini or broccoli slaw (it comes shredded in a bag in the veggie dept., if you're having problems finding it) on top of the hummus & chicken for a nice texture.
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14 users found this review helpful

Blackberry Spinach Salad

Reviewed: Aug. 22, 2003
I'm rating this as I took the essence of the recipe & changed it a bit. I substituted blueberries for the blackberries & blue cheese for the feta. I tried it with Italian dressing one day & balsamic dressing another time. I liked it the best with slivered cooked chicken & blue cheese dressing.
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7 users found this review helpful

White Chili I

Reviewed: Aug. 22, 2003
I substituted ground beef for the pork & only used one onion and 1/4 tsp. oregano. You may want to add one tsp. of cumin & taste the chili before adding more, just to get it as spicy as you like. I found it a little too intense with the 2 tsps. & just added an extra 8 oz.container of chicken soup. It did make the recipe more like a soup than a chili but the flavor was fine.
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1 user found this review helpful

Vegetable Medley I

Reviewed: Aug. 22, 2003
This is similar to a ratatouille (especially if you added some eggplant). I used 1/4 tsp. oregano due to family preferences & substituted a red pepper for the green, as I had it in the house. I saw no point in adding the parmesan only at the end so I sprinkled it on at the beginning of the baking period. I actually like it when parmesan bakes even longer on dishes & becomes a bit crispy. If you wanted to speed this up, you could microwave the vegetables just for a little while 1st, drain them, & then bake the dish at a higher temperature.
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Lemon Horseradish New Potatoes

Reviewed: Aug. 5, 2003
This is a tough recipe to rate. The 1st time I made it, it was very greasy due to the butter & was barely brown at all because of being covered during baking. I used the broiler at the end to crisp them a bit. The second time I tried it, as I thought the flavor had possibilities, I substituted 2 or 3 tablespoons of olive oil for the butter & put all the ingredients in a ziplock bag which I shook. I sprayed aluminum foil with Pam & baked the potatoes (cut up into potato salad size pieces) uncovered at 400 degrees, turning them once & checking that they didn't burn. They were crispier & much less greasy this way. I probably won't make them again as my family liked them but preferred my usual recipe with dried seasonings.
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3 users found this review helpful

Betsy's Mandarin Orange Salad

Reviewed: Aug. 5, 2003
I substituted splenda for the sugar in the dressing & just added the almonds plain. The addition of mandarin oranges to the salad was a nice touch but I found the dressing way too sweet. If you like a sweet dressing though, you'll love this. I brought the leftover salad to work today with another dressing. I added chunks of blue cheese & leftover baked chicken strips & it was tasty.
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2 users found this review helpful

Crispy Cucumbers and Tomatoes in Dill Dressing

Reviewed: Aug. 5, 2003
I just didn't care for this. It had a strong vinegar taste.
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1 user found this review helpful

Shrimp and Feta Cheese Pasta

Reviewed: Aug. 5, 2003
This was OK but I've found feta & pasta recipes I've liked better on this site.
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Easy Grilled Chicken Teriyaki

Reviewed: Jul. 30, 2003
Tasty!
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3 users found this review helpful

London Broil I

Reviewed: Jul. 30, 2003
I used 1/2 a tsp of ground black pepper & substituted 1 tsp onion powder for the oregano. The ingredients are almost the same as London Broil II which also adds salt. This version has more liquid.
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1 user found this review helpful

Quick Chicken Divan

Reviewed: Jul. 30, 2003
I made this twice as it seemed like it had possibilities as a good standard casserole dish. The 2nd time, I substituted milk for the mayonnaise as my husband had thought it was too heavy the 1st time. I microwaved some fresh broccoli crowns for a couple minutes before chopping them & adding them to the dish as the 1st time they were too al dente (when I'd added them uncooked). I also added chopped celery & sliced mushrooms to the dish, some garlic powder, & also added crushed Ritz whole wheat cracker crumbs & slivered almonds to the topping. It was OK but I don't think I'll be adding it to my regular recipes as I felt it still needed some pizazz.
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2 users found this review helpful

Spinach and Strawberry Salad

Reviewed: Jul. 30, 2003
After reading the reviews, I used 1/3 cup of vegetable oil instead of 1/2 cup and substituted 1/4 cup of Splenda for the 1/2 cup of sugar. It still was quite sweet.
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3 users found this review helpful

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