Gwynne Kloch Recipe Reviewed - Community

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This is a fantastic recipe. I didn't have "fajita seasoning" so I just added pinches of cayenne, salt, paprika, cumin, chili, and black pepper. It turned out great! And I agree, I baked it for more like 30 minutes instead of the stated 17.

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4 users found this review helpful

Mock Chopped Liver

Reviewed: Jul. 9, 2006

Doesn't actually taste like liver but it's incredibly smooth and light. Great pate-recipe!

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2 users found this review helpful

Soft Molasses Cookies V

Reviewed: Jun. 20, 2006

I'm not good at making cookies in the least but these were easy to make and came out like a dream.

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2 users found this review helpful

Tomato and Avocado Salad

Reviewed: Jun. 10, 2006

I found the dressing really strong to the senses. Too much balsamic and mustard in this recipe.

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0 users found this review helpful

Avocado Pie

Reviewed: Jun. 10, 2006

This "key lime pie" was tremendously easy to make and so divine to eat. I used the juice of one lemon, about 1/8 cup and it was quite enough.

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5 users found this review helpful

Vegetable Cashew Saute

Reviewed: Jun. 9, 2006

I loved this recipe - it used sauces from my Asian cabinet (soya sauce and sesame oil) and condiments from my Western repetoire (balsamic vinegar and EVOO) to make a refreshing, tangy sauce. It was a great way to make edamame (the original way I found the recipe). Switched cauliflower for broccoli and button mushrooms for the shitaake and it was still great!

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Wicked Garlic Tofu Saute

Reviewed: Jun. 9, 2006

This was a great recipe. The garlic flavour infused throughout the rest of the vegetables and tofu and I could make a low-carb meal by eating it alone without rice/pasta.

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0 users found this review helpful

Mango Cheese Tart with Blueberries

Reviewed: May 29, 2006

This was a really great recipe - a great way to add fruit into the cream cheese filling. I would advocate using only the freshest of each ingredient.

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0 users found this review helpful

Nut Burgers (Vegetarian)

Reviewed: Mar. 19, 2006

I guess I should have read the reviews before embarking on this adventure as my patties sadly crumbled upon flipping if following the recipe as is. It's not a flavour for everyone but it's not bad at all.

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1 user found this review helpful

Garlic Pork Chops with Black Mushrooms

Reviewed: Mar. 10, 2006

I made this with firm slices of tofu (tofu steaks) instead of pork and it was great - such a great and tangy sauce. Instead of the mushrooms suggested her, I soaked and sliced up 6 chinese mushrooms and tossed them in the broth and I also used a can of button mushrooms.

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1 user found this review helpful

Herbal Tuna Salad

Reviewed: Mar. 8, 2006

This is a great recipe that makes tuna salad really classy!

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1 user found this review helpful

Mocha Ricotta Creme

Reviewed: Mar. 7, 2006

LOVED this recipe, it is so satisfying dessert you can easily throw together if you have ricotta in your fridge as all the other ingredients are pretty standard.

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1 user found this review helpful

Pumpkin Spice Ricotta Creme

Reviewed: Mar. 7, 2006

This was a very poor approximation of pumpkin pie in my opinion, largely due to the texture of the ricotta. A similar, but far better, recipe that is also South Beach-okay is the Mocha Ricotta Creme also on this site.

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3 users found this review helpful

Fake Sukiyaki

Reviewed: Mar. 5, 2006

This was alright in that the soya+beef broth+sake (white wine for me) approximated sukiyaki flavour. I'm not overly thrilled by it, but it's not a bad flavour to make your vegetables.

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1 user found this review helpful

Hong Kong Style Egg Tarts

Reviewed: Mar. 4, 2006

Of course most importantly, the filling is quite authentic and was perfect as directed. The pastry recipe makes a firm butter shell. I ended up having to add an extra tablespoon of margarine.

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2 users found this review helpful

Chocolate Eggplant (Chocolate Aubergine)

Reviewed: Feb. 25, 2006

This was really weird. It was an intriguing idea but didn't find it insatiably delicious.

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5 users found this review helpful

Eggplant Caviar

Reviewed: Feb. 25, 2006

I make a version of this from a different recipe that has garlic and capers instead of onions, and basil and parsley instead of dill. I bake some pita bread to make "chips" to server alongside this dish.

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8 users found this review helpful

Stove Top Tofu Chili

Reviewed: Feb. 24, 2006

This is a great base for the recipe. I didn't use celery (don't like it) and dumped in a lot of cayenne pepper and some Asian curry powder. After all the warnings, I used only about 2 cups of water and waited forever for it to simmer enough. My grumble is that the "broth" isn't very thick. It's still really tasty, though!

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1 user found this review helpful

Agedashi-esque Tofu

Reviewed: Feb. 22, 2006

I made this using medium firm tofu instead as that better approximates Agedashi Tofu. It was harder to work with but so much better!

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5 users found this review helpful

Chicken Tikka Masala

Reviewed: Feb. 19, 2006

Great recipe. I used tofu instead of chicken and didn't discard all of the marinade (since it probably didn't soak as well into the tofu as it would have for chicken). There was definitely too much salt - even when I made the marinade with just 2 tsp. and the sauce with just 2 tsp.

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2 users found this review helpful

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