Riverstone-Newell Recipe Reviews (Pg. 1) - Allrecipes.com (10117324)

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African Peanut Soup

Reviewed: Mar. 4, 2010
Amazing! Has a Thai vibe, if you need context. I added jalapenos, used all green peppers, jasmine rice (but any will work), and topped with chopped cilantro. Everyone loves this!
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2 users found this review helpful

Carrot Rice

Reviewed: Apr. 20, 2009
Good, but a bit on the bland side. This worked with falafel pitas, but I had to add Siracha to make it interesting. The peanuts were a good addition... nice, unique addition.
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0 users found this review helpful

Vegan Hot and Sour Soup

Reviewed: Mar. 9, 2009
Loved it. Really! Things I left out: wood ear mushrooms; tiger lily buds, bamboo fungus, tofu, white pepper, dried mushrooms, and chili oil. Things I added: entire package of shitake mushrooms (about 6 oz), a quarter cup of miso, about 6 oz thick Chinese noodles, Sriracha to taste, and some leftover water chestnuts. I think you could do almost anything with this recipe and it would work well... more veggies, add chicken (if you eat meat), etc.
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29 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Oct. 2, 2008
ALWAYS a hit. I know it's not healthy... but it's amazing! Great for parties! Make sure to not skimp on the mayo and cream cheese. I think I made it once with light cream cheese and it was a bit drier than I wanted. This is one of those recipes where you have to commit to the fat.
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Butter Bean Burgers

Reviewed: Oct. 2, 2008
Great sub for black bean burgers... an interesting, mild flavor that works well with a variety of toppings. I did use more crackers than I expected... just keep going with it until the mixture is firm but not dry.
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...

Reviewed: Oct. 2, 2008
This is a hit with the family... will keep us warm this winter. I sub vegetarian meat crumbles, wheat noodles, and low-fat cheese. I think you could use any number of pastas - rigatoni, bowties, etc... Great with cornbread!
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Sean's Falafel and Cucumber Sauce

Reviewed: Oct. 2, 2008
We really enjoyed this recipe. I served it with a hummus and this site's Crisscross Salad (made without cheddar... add feta instead with a touch of Greek dressing). Was a great meal!
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1 user found this review helpful

The Best Vegetarian Chili in the World

Reviewed: Oct. 2, 2008
Really good! I make a double batch and freeze the leftovers. You can throw anything into the pot, by the way - any beans, leave out crumbles if you want, throw in some rice, a handful of lentils... very versatile and forgiving. Great on lettuce for a chili salad or on Fritos with cheese or cornbread.
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1 user found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Aug. 3, 2008
These are really good and tasty. The challenge is, as usual for me, trying to get them to hold together. If you fry them, make sure your oil is hot, but not smoking, otherwise the burgers will just soak up the oil and turn to mush.
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2 users found this review helpful

Awesome Egg Rolls

Reviewed: Aug. 3, 2008
What a hit! I leave out the shrimp (vegetarian) and add tablespoon of Teriyaki sauce and a splash of sesame oil. I use the coleslaw mix that has carrots included and so omit the carrots and just use extra slaw mix. I leave out the bean sprouts and add more onion. I've added mushrooms before and a whole egg, rather than half. My opinion is that you can use any ingredients you want with this recipe and it won't fail.
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9 users found this review helpful

Quick Egg Roll Dipping Sauce

Reviewed: Aug. 3, 2008
Tasty sauce. I like it a lot and so does my family. I tend to make a second, mustard-based, sauce as well.
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4 users found this review helpful

Spinach Quiche

Reviewed: Aug. 3, 2008
This is fantastic. Everyone loves it without exception. I use fresh mushrooms and let them cook for a bit with the garlic and onion to simmer off the additional moisture. I also add garlic powder and a bit of parmesan cheese. The crust is important - I like Ms. Smith's the best.
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4 users found this review helpful

Spring Sweet Pea Pasta Salad

Reviewed: May 3, 2008
made this for the fam last week, seemed like a good 'it's spring!' meal... everyone loved it... we used low-fat mayo and sour cream, didn't affect the overall flavor... also, next time we make it we'll probably use 1/2 as much cheese as 8 oz is more than enough... enjoy!...
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2 users found this review helpful

Bangers and Mash

Reviewed: Jan. 16, 2008
We have been trying to introduce a more international flair to dinnertime, and I remember having had Bangers and Mash in London a few years ago. However, one of the family members here is vegetarian, making the 'bangers' a little more difficult. Alas, with some fake sausage (or fausage as our son calls it), we had an amazing meal that warmed up our tummies and made for great lunch leftovers!
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Light and Fluffy Spinach Quiche

Reviewed: Sep. 23, 2007
Super! I used a deep dish crust and added an extra egg. I filled my quiche with every veggie I had in the fridge: onion, red peppers, chopped broccoli, garlic. Saute over medium heat until nearly soft. Instead of frozen spinach, I layered fresh on the bottom of my pie shell, spooned sauteed veggies on top, layered with cheese - I added feta as well as cheddar, and top with egg mixture. Bake at 400 degrees for 45 minutes covered with foil, remove foil and bake another 10-15 minutes. Perfect!
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342 users found this review helpful

Seven Layer Tortilla Pie

Reviewed: Sep. 23, 2007
We love this. It's hard to give it five stars because there are so many other, more complicated flavors out there. But there's never leftovers and everyone does say it's really good. I add a few things to spice it up: chopped black olives and green onions. Also, I don't bother with the layers of filling - just throw it all together. Mix up the beans... whatever you have. I use the black beans because I usually have them but have used refried in place of pinto and kidney at times, too. Really, this is a good base for whatever you want to throw in there!
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Sukhothai Pad Thai

Reviewed: Sep. 23, 2007
OK!!! This one works! I've made pad thai a number of times with disappointing results. This recipe was redemption. I did a few things differently, mostly because of others' suggestions (below). Used about 3/4 cup of peanut butter (added to sauce while it cooked). Didn't have oriental radish so used red pepper flakes. Didn't have tamarind pulp so used 3tsp. worstershire and 2tsp lime juice. Was out of peanuts so left off. I cooked eggs and set aside while I sauteed some chopped veggies: onions, red pepper, carrots. Added snow peas at end. Then mixed sauce and eggs with noodles, threw in veggies at the end and served. You don't need two cups of bean sprouts, either. Maybe a cup.... according to preference. It really was great!
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3 users found this review helpful

Pasta Siciliano

Reviewed: Sep. 19, 2007
Very good. Easy, fast, versitile. I used walnuts rather than pine nuts - added a half cup of red onion to the garlic and cooked until soft. Very nice.
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Chili Rellenos Casserole

Reviewed: Sep. 19, 2007
I used poblanos... cut them up and popped them right in thinking that they would soften during cooking. They didn't. They were crunchy and I didn't care for that. The overall flavor was really good and we ate it all but I'll roast the peppers first next time.
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2 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Sep. 16, 2007
Very good! Tasty. Ran out of butter and used vegetable oil instead. Worked like a charm.
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Displaying results 1-20 (of 35) reviews
 
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