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Gourmet Cucumber Chicken Salad

Reviewed: Apr. 25, 2003
Although I did make changes to this recipie, I'm still giving it 5 stars. I used left over boneless baked chicken breast instead of the canned chicken. I searched and couldn't find cucumber dressing in any of our markets so I substituted light mayo. Also I think the green grapes would be tasty but I used seedless red ones as I had them in the house. The red grapes, orange mandarin oranges, green celery, and brown nuts gave it a nice presentation.
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20 users found this review helpful

Greek Veggie Salad

Reviewed: Apr. 20, 2003
I bought pre-cut cauliflower & broccoli crowns & omitted the olives. I think this would be nice to bring to a picnic as a change from a lettuce salad or coleslaw. You probably could add other vegetables, like zucchini, etc. too. I'm going to look for a light, zesty Italian dressing, next time I make it & see which version I like better.
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13 users found this review helpful

Angel Chicken Pasta

Reviewed: Apr. 13, 2003
The first time I made this I thought it was yummy but my husband thought it was too heavy (probably due to the cream cheese). The second time I made it, I took the suggestions of some of the reviewers, and it was still good. I only used 1/8 cup butter, substituted light sour cream for the cream cheese, sprinkled in some chives and also added fresh sliced mushrooms. I served it with brown rice, which was nice with the sauce too. I'm still going to tweak the recipe. Next time I'm going to substitute sherry for the white wine and see which one we prefer.
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4 users found this review helpful

Rice with Black Beans

Reviewed: Apr. 7, 2003
I have a very similar version of this recipe. The one I used called for draining & rinsing the beans, adding 2 minced garlic cloves (instead of garlic powder), adding 2/3 cup water & using 1 and a half cups of instant brown rice (instead of one cup white rice). Instead of stewed tomatoes, I used diced tomatoes & just added some garlic powder, onion powder & basil. This last time I added a dash of cayenne too & a little leftover slivered cooked chicken. It's fine meatless though. It's a nice meal to make when you don't have something defrosted & want something quick, easy & nutritious.
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103 users found this review helpful

Fantastic Black Bean Chili

Reviewed: Apr. 7, 2003
This was OK. I drained and rinsed the black beans and used a 28 oz. can of crushed tomatoes instead of a 14.5 oz. can. I still needed to add water (about 2 cups) as the consistency was so thick. You can adjust the seasoning as needed. I reduced the amount of oregano & basil and added a little cayenne or you could add cumin. I served it with shredded cheddar on top (or you could use jack cheese).
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3 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Apr. 6, 2003
As some reviewers suggested, next time I make this, I'll save some of the black beans to put in the soup whole, just to give the soup some texture. You can adjust the seasoning to taste. I'll try 3/4 tsp cumin next time as my husband doesn't like dishes that are too spicy. I also may double the recipe as someone said it freezes well. If you make a double batch, just combine the beans, broth, salsa & cumin two separate times in the blender, as one batch pretty much fills up the container.
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2 users found this review helpful

Chicken Tortilla Soup II

Reviewed: Mar. 31, 2003
I used a 32 oz. box & a 14 oz. can of chicken broth. I omitted the cilantro. I also decreased the cumin, chili powder & cayenne by half. I figured I could always add more spices if I needed when it was cooking; the amount I used added enough heat for me though. I also added a can of black beans, drained & rinsed, and 1/2 a cup of frozen corn at the end as well as just a little slivered cooked chicken. If I made this again, I'd add a cup of corn. Finally I served it with cheddar cheese & had tortilla chips at the table instead of in the soup.
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1 user found this review helpful

Holiday Chicken Salad

Reviewed: Mar. 31, 2003
Tasty. Next time I'll decrease the amount of cranberries though, possibly by half. You could vary the nuts in the recipe too. There's a broccoli slaw recipe on this site that calls for cranberries & pistachios so I think pistachios would be good in this recipe too.
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3 users found this review helpful

Salmon Loaf

Reviewed: Mar. 29, 2003
I used three 6 oz. cans of Bumble Bee boneless & skinless pink salmon, substituted crushed Ritz whole wheat crackers for the saltines, & added some onion powder.
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5 users found this review helpful

Hot Chicken Salad V

Reviewed: Mar. 28, 2003
I used light mayonaise as the creamy salad dressing, left out the poultry seasoning, and added onion powder and salt instead of onion salt. I'd previously made an almost similar recipe that called for lemon juice instead of the orange juice. My husband liked the lemon juice taste a little better than the orange juice.
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12 users found this review helpful

Classy Chicken

Reviewed: Mar. 24, 2003
An elegant dish! The only change I made was to use 1/2 a teaspoon dill as my husband isn't a big dill fan. He enjoyed this though!
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1 user found this review helpful

Best Chicken Quiche

Reviewed: Mar. 19, 2003
The quiche looked pretty when I took it out of the oven but the onion soup taste was overwhelming. Maybe it would be better with half or a third of a package of the dry onion soup mix.
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24 users found this review helpful

Stuffed Eggplant with Shrimp and Basil

Reviewed: Mar. 14, 2003
Not bad. I added more than 8 shrimp. We finished the whole dish but my husband commented that the bread crumbs overpowered the flavor of the dish.
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33 users found this review helpful

Veggie Lasagna Florentine

Reviewed: Mar. 13, 2003
This had a nice taste but I thought it was too saucy. If I made it again, I'd try it with only one can of crushed tomatoes instead of 2. I only used a dash of oregano and omitted the brown sugar. I didn't sprinkle the basil on top either; I only put a little in the spinach cottage cheese mixture. Also I substituted some fresh chopped baby spinach for the frozen spinach.
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1 user found this review helpful

Indonesian Satay

Reviewed: Mar. 12, 2003
My husband enjoyed this. I thought the sauce could have used a bit more of a kick, maybe ginger or cayenne or pepper flakes or something. Perhaps it would have been better with a little less water.
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3 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Mar. 12, 2003
Excellent. I sauteed the onion & garlic in a little olive oil instead of Pam for more flavor and didn't bother to spray the baking pan. With the sauce in the bottom of the pan, the lasagna didn't stick. I substituted a little oregano for the rosemary (I guess you could substitute a little basil too), used whole wheat lasagna noodles and, per one reviewer's recommendation, used a jar of (Classico) portobello mushroom sauce. Instead of the frozen spinach, I substituted a 6 oz. bag of baby spinach which I just washed, drained, & chopped into slightly smaller pieces. Although I did chop the artichokes a bit, I'd chop them a little smaller next time. Just a note - this lasagna isn't high (like you'd think of for a meat lasagna). If you'd like it higher, you could probably double the recipe, except for maybe the feta that you sprinkle on top.
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101 users found this review helpful

Lentil Soup

Reviewed: Mar. 12, 2003
Yummy! I didn't pre-soak the lentils 1st (although I rinsed & drained them). Maybe because of this, the soup required about 2 hours of cooking time. The carrots though weren't soft enough after only one hour. You may need more broth or water depending on how thick you like the soup. I may try it with a small can of crushed tomatoes next time.
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58 users found this review helpful

Carrie's Artichoke and Sun-Dried Tomato Pasta

Reviewed: Mar. 12, 2003
This has a strong taste. My husband liked it a bit more than I did as he likes sour-like flavors. I left out the onion, olives & chopped fresh tomato. I used whole wheat fettucini, 2 Tbsp. butter & 2 Tbsp. olive oil instead of just butter, and only 1/2 a tsp. of black pepper; I also added some slivered pre-cooked chicken. Also I served the pasta, sauce, & parmesan separately at the table as some family members prefer less cheese.
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2 users found this review helpful

Creamy Blueberry Pie

Reviewed: Feb. 22, 2003
I give this 5 stars as a sugar free pie. As I have a diabetic relative, I made it crustless and substituted pourable Splenda. It had a nice taste without being too sweet. I used sugar free frozen, unthawed blueberries right from a bag, which was fine. I did have to cook my pie for about 1 hour and 10 minutes to get the top a little browned. Maybe this was because I'd used the frozen blueberries. As I used a 10" pie dish (I was afraid it might bubble over) and didn't use a crust, the pie wasn't high. I still enjoyed the taste. I may experiment with adding more blueberries.
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1 user found this review helpful

Cheese Ravioli with Fresh Tomato and Artichoke Sauce

Reviewed: Feb. 22, 2003
This was OK. The recipe didn't say whether or not to drain the marinated artichoke hearts. After reading the ingredients in the jar, I decided to drain them (but didn't rinse them). As I'd drained the artichokes, I added a little more olive oil. I used parmesan-romano cheese to give it a little more of a kick.
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3 users found this review helpful

Displaying results 161-180 (of 233) reviews
 
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