FBA Recipe Reviews (Pg. 9) - Allrecipes.com (1923304)

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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

Spaghetti Chicken Casserole

Reviewed: Jun. 19, 2003
I'd suggest reducing the amount of chopped onion or possibly sauteeing the onions first in a little olive oil. The only change I made was to add some sliced fresh mushrooms. I think the topping might be tastier if you substituted grated parmesan cheese for the cheddar.
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2 users found this review helpful

Greek Pasta Salad I

Reviewed: Jun. 16, 2003
I substituted sliced zucchini, cut in half, for the mushrooms & omitted the olives & pepperoni, due to family personal preferences. I may serve the pepperoni on the side, next time for those who'd like to add it. I also took the advice of some reviewers to save some of the dressing to add just before serving so the pasta wouldn't be too dry. Another hint is to take the dish out ahead of time as the olive oil solidifies in the fridge.
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63 users found this review helpful

Shrimp Appetizer

Reviewed: Jun. 16, 2003
This actually tasted a little sweet, I guess because of the cocktail sauce. I'd suggest adding some horseradish to the cocktail sauce to give it more of a kick. I think it would be better without the mozzarella, which just took away from the taste of the shrimp. There are so many appetizer recipes with cheese that I'd just prefer that you tasted the shrimp more.
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35 users found this review helpful

Quick and Easy Dip

Reviewed: Jun. 16, 2003
I'd suggest adding some seasoning (like cumin, chili powder, &/or cayenne) to spice it up a bit or maybe adding a layer consisting of a can of drained green chiles.
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8 users found this review helpful

Orange Roughy with Sherry and Herb Sauce

Reviewed: Jun. 15, 2003
I substituted flounder because my market didn't have fresh orange roughy. While the fish was moist after baking 40 minutes, there was an overpowering flavor that we didn't care for. I'm guessing that it was the amount of thyme. If you wanted to experiment with the seasonings, this recipe could have possibilities.
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5 users found this review helpful

Mexican Bean Salad

Reviewed: Jun. 14, 2003
I decreased the amount of cumin & left out the cilantro but you can adjust the cumin & chili powder amounts to how spicy you'd like this dish. I have another bean salad that calls for the red onion to be sliced very thinly & I think I'd like that better then the chopped onion. If I make this again, I may add or substitute green beans, wax beans &/or chick peas. Also, one tip is to take this salad out before serving, maybe half an hour before, as the olive oil solidifies in the fridge.
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11 users found this review helpful

Seafood Salad Supreme

Reviewed: Jun. 14, 2003
I omitted the butter by using defrosted frozen shrimp that I cut into smaller pieces & also drained canned crabmeat. I also omitted the cheese.
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1 user found this review helpful

Baked Salmon Fillets Dijon

Reviewed: Jun. 6, 2003
The salmon was moist & flaky. I wondered if the mustard would be too overpowering a flavor but it wasn't. I used Grey Poupon deli mustard (that has horseradish in it). As I didn't have Italian-style dry bread crumbs, I added some parsley flakes, dried basil, garlic powder, onion powder & some grated Parmesan cheese to some plain bread crumbs. Also after reading the reviews, I only added 2 tablespoons of melted butter to cut down on the fat.
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5 users found this review helpful

Orange Cream Fruit Salad

Reviewed: Jun. 2, 2003
I modified the recipe a bit so it would have less sugar & calories. I substituted a 1 oz. package of sugarfree instant vanilla pudding, used skim milk & light sour cream & cut up pineapple rings (as my market didn't have tidbits). I didn't bother to peel the granny smith apple I used. I'd saved the drained pineapple juice; I dipped the apple in the pineapple juice, & then drained it. Dipping it in the juice kept the apple from turning brown. I also added about a cup of red seedless grapes, cut in half for color. I think fresh strawberries &/or blueberries would add to the presentation. After reading the other reviews, I decided to make the dish the night before which I would recommend. I drained the fruit well & put the fruit (without the bananas) in a separate container & the orange juice dressing in another container in the frig overnight. I brought the 2 containers & 2 bananas to work today to a baby shower. I drained the fruit again in the morning just before I left for work as people had commented on the dish being too liquidy. Just before serving, I cut up the 2 bananas into the fruit & then mixed the container of "orange cream" into the fruit. At least 8 people asked me for the recipe!
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138 users found this review helpful

Scallop Scampi

Reviewed: May 30, 2003
I used olive oil instead of butter, substituted scallions for the onion, and added a zucchini, that had been sliced lengthwise and then cut into slices, to the sauce. I also served it over half a lb. of whole wheat angel hair pasta. Next time I'll try 4 oz. of chicken broth as it was pretty liquidy.
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0 users found this review helpful

Creamy Swiss Chicken

Reviewed: May 13, 2003
This was quite tasty. I'm giving it 4 stars as I changed the recipe a bit. I used 3/4 cup white wine and 1/8 tsp cayenne. I also substitued mustard powder for mustard seed and crushed whole wheat Ritz crackers for the seasoned croutons. I didn't grease the baking dish 1st as I figured the chicken wouldn't stick due to the sauce & it didn't. I thought the Swiss cheese would remain on top of the chicken pieces (like chicken parmesan) but it melted nicely into the sauce. The good thing about this recipe is that it had some tang due to the cayenne & mustard. Sometimes recipes with cream of chicken soup turn out to be pretty bland.
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0 users found this review helpful

Tex Mex Dip

Reviewed: May 12, 2003
I served this over brown rice as a main course. I thought it would have been better if it was thicker by substituting a chunky salsa instead of the picante sauce, which often is more liquidy. I also would have liked half the amount of cheese. A lb. of cheese is quite a bit.
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12 users found this review helpful

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