FBA Recipe Reviews (Pg. 7) - Allrecipes.com (1923304)

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Seafood Quiche

Reviewed: Jul. 30, 2003
I wasn't sure about this recipe as most quiches I've seen contain cheese. I've been looking for a nice seafood quiche recipe though so I tried it. I used canned lump crab meat. I found this recipe to be bland and the quiche was quite flat.
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7 users found this review helpful

Ruby Red Layered Salad

Reviewed: Jul. 27, 2003
This was an interesting mixture of ingredients. I used sugar free jellos and, based on the advice of some of the reviewers, only 1/2 a cup of sour cream. I also added 1/2 a cup of chopped walnuts over the sour cream layer; the walnuts added a nice texture and taste that I liked very much. My husband, however, thought this dish was too sweet (possibly because of the pineapple?).
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4 users found this review helpful

Pat's Mushroom Saute

Reviewed: Jul. 27, 2003
Delicious-good enough for company! I substituted dried parlsey, for color & taste, for the dried oregano as my husband isn't an oregano fan. I'm not sure why they were so tasty; maybe the balsamic vinegar is the secret. I'd say 15 to 20 minutes of sauteeing is plenty. You want them nicely browned but not dried out. I had them as a side with grilled steak last night & made some more this morning for a mushroom omelet.
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2 users found this review helpful

London Broil II

Reviewed: Jul. 27, 2003
This tenderized a very lean piece of top round. I used a fork to pierce the steak before adding the marinade. I only added 1/2 tsp. of salt. Next time I'll experiment by adding some lemon juice.
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0 users found this review helpful

Light and Fluffy Spinach Quiche

Reviewed: Jul. 26, 2003
I liked this more than my husband did. I made it crustless and used a ten inch pie dish. It didn't stick even though I didn't bother to use any cooking spray on it. I also sauteed the onion in a little olive oil first and added 1/2 a teaspoon of salt to the recipe as some reviewers had recommended. I think it was salty enough due to the cheese. You may want to add just a sprinkle of salt. I'm not sure why the recipe called for layering some of the ingredients, rather than just mixing everything together and pouring it into the pie dish.
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1 user found this review helpful

Chili II

Reviewed: Jul. 24, 2003
I added a 14 oz. can of beef broth, instead of 12 oz. as the recipe said (no big deal) and omitted the sage. This has a nice rich taste, possibly because of the beef broth and wine. You may want to taste it before adding 2 tsp. salt though. I only added 1 tsp. Someone may like spicier chili but you could adjust the seasoning if you'd like. It tasted yummy to me though! Also I added shredded cheddar at the table.
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5 users found this review helpful

Shrimp and Dill Deviled Eggs

Reviewed: Jul. 24, 2003
My husband would have rated this 4 stars. I lowered the rating as I left out a major ingredient that would have changed the taste quite a bit. I used 1/2 tsp. dried dill instead of the fresh (I guess you could experiment with the amount)and Grey Poupon deli mustard. The recipe doesn't say what size canned shrimp to buy. I used tiny shrimp & they got a bit mashed up when I mixed everything together. Maybe it would be better if the shrimp just topped the eggs, like a garnish. Anyway most importantly, I left out the hot pepper sauce. I had leftover filling after I heaped the eggs with the mixture. I did a taste test by mixing a little hot pepper sauce with the leftover mixture in one bowl and a little white horseradish with the mixture in another bowl. I liked the horseradish much better. If you leave out the hot pepper sauce, you just need to decide if you'd like the dish more deviled &, if so, what to add (more mustard or horseradish, or maybe vinegar).
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6 users found this review helpful

House Fried Rice

Reviewed: Jul. 19, 2003
This was OK. I thought it needed some more seasoning though. My husband added more soy sauce at the table. I did change the recipe, however, by substituting brown rice, which our family routinely uses. I used precooked shrimp and sliced cooked chicken, added some sliced mushrooms, & sprinkled some cashews on top at the end as some reviewers had suggested.
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1 user found this review helpful

RamJam Chicken

Reviewed: Jul. 19, 2003
I used low sodium soy sauce and only 1/8 tsp. of ginger powder. Instead of Italian seasoning, I substituted some parsley flakes, basil seasoning, garlic powder & garlic powder. I also cut the chicken into cubes, instead of strips, for the shish-ka-bob. I marinated the chicken but did not reuse the marinade for any basting. Even though the directions said to boil the marinade, I didn't want to reuse the marinade that the raw chicken had been in. I've read some articles saying you shouldn't baste or glaze foods with a marinade that was used with raw food. One Internet site though did say that you could reuse a marinade; it said that any leftover sauce used for marinating must be boiled 5 to 7 minutes before basting or dipping. Anyway, the chicken still was flavorful without the basting step.
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4 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Jul. 1, 2003
I rated this a little lower as my husband thought it was just OK. I toasted the sesame seeds in the oven at 400 degrees just for a few minutes. You need to be careful not to bake them too long so they don't burn. I also substituted cider vinegar for the rice vinegar, decreased the amount of ginger when cooking due to family preference, & added some crushed red pepper flakes at the table for more flavor.
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3 users found this review helpful

Salmon with Dill

Reviewed: Jun. 29, 2003
I liked this better than my husband did. I'd rather not add butter to a healthy fish recipe unless it really adds significantly to the taste. I don't think it did in this dish.
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2 users found this review helpful

Souvlaki

Reviewed: Jun. 29, 2003
I used boneless sirloin and substituted onion powder for the oregano, due to family preference. I also marinated vegetables separately in Italian dressing.
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1 user found this review helpful

Salad de Colores

Reviewed: Jun. 29, 2003
This was a nice colorful & crunchy salad. I bought a package of preshredded red cabbage which speeded up the prep time. I also added grape tomatoes & substituted sunflower seeds for the pumpkin seeds.
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10 users found this review helpful

Jim's Macaroni Salad

Reviewed: Jun. 29, 2003
I cut the recipe in half & deleted the pickles (though I may add them next time), olives & cheese. I also added chopped celery and substituted red onion for the white, and red pepper for the green (as I happened to have red peppers in the house). I plan to add some tuna to some of it & have it for lunch today.
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3 users found this review helpful

Grilled Vegetables Dijon

Reviewed: Jun. 29, 2003
I don't think the vegetables tasted as good & cooked as well due to using the "brushing" instructions. I usually thoroughly coat my vegetables in Italian dressing or even let them marinate a bit, if I have time, before grilling & they taste much better.
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2 users found this review helpful

Pasta Fagioli

Reviewed: Jun. 22, 2003
I didn't bother peeling the tomatoes & served the soup with whole wheat small shells (which I cooked separately so they wouldn't get too mushy when reheating the leftover soup). I gave this 4 stars as I thought the original recipe was too spicy. I only used 1/8 tsp. crushed red pepper & still needed to add one more can of chicken broth to dilute the taste of the flakes. With the extra can of broth, I thought it was VERY good though & would make this again.
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2 users found this review helpful

Shrimp Vermicelli Salad

Reviewed: Jun. 22, 2003
I wasn't sure about the thyme so I left it out. Before eating the dish, I did a taste test and put some on my plate in 3 separate sections. I put a dash of thyme on one, some dill on the 2nd, and some Old Bay Seasoning on the 3rd & mixed each one a little bit. My preference was for the dill. It tasted OK without the dill too.
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25 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Jun. 22, 2003
I substituted Splenda for the sugar. My husband found the cranberries too sweet.
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3 users found this review helpful

Baked Ziti I

Reviewed: Jun. 20, 2003
I substituted whole wheat penne for the ziti. We enjoyed this but not better than my regular baked ziti recipe.
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0 users found this review helpful

Zesty Broccoli and Cauliflower Salad

Reviewed: Jun. 19, 2003
This was a nice change from having a lettuce salad. It was nice and crunchy. I served the sliced red onion on the side to be added to the dish as my husband doesn't like raw onions. I think next time I make this, I'll add cherry or grape tomatoes for color and taste. I'd also suggest chopping the broccoli florets into slightly smaller pieces.
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24 users found this review helpful

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