sarasai Recipe Reviews (Pg. 1) - Allrecipes.com (10191283)

Vegan Fajitas

Reviewed: Jul. 16, 2010

The first time I made this, I followed the recipe pretty closely, and it was okay. Since then, I've tweaked the marinade a bit by doubling the chili powder and adding a splash of lemon juice and a pinch each of cayenne pepper, cumin, and cinnamon. I usually leave out the corn and beans, and I let the veggies marinate for at least 2 hours. I love this recipe with those additions—it's so easy and flavorful—and I end up making it pretty frequently.

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4 users found this review helpful

Fabulous Zucchini Grinders

Reviewed: Jul. 4, 2009

I liked these. They're nothing fancy, but great for an easy, laid-back meal when you don't feel like spending your day in the kitchen. Tasty, too.

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J.P.'s Big Daddy Biscuits

Reviewed: Jul. 4, 2009

These were quick and easy. I used buttermilk instead of regular milk, and only enough to make the dough hold together—it only took about 3/4 cup. I'd assume that the people whose biscuits were too dense just didn't need to use as much milk. Also, I'm a bit lazy, so I kneaded the dough right in the bowl, and just placed globs of it on the cookie sheet rather than roll it out. The biscuits turned out great (although they'd have been prettier if I'd rolled them out). Instead of refrigerating the dough, you can freeze it once you've formed the biscuits; just pop the frozen biscuit dough in the oven, and add about 5 minutes to the baking time.

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2 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Apr. 2, 2009

I've made this a number of times now, and it's always great. I don't change a thing, except that I usually melt the butter in the microwave since most of my saucepans and/or burners end up being occupied when I'm cooking.

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1 user found this review helpful

Avocado, Tomato and Mango Salsa

Reviewed: Apr. 2, 2009

This is a really good salsa, and pretty adaptable. I sometimes leave out the avocado, or substitute a can of drained and rinsed black beans. I also only use a drizzle of olive oil (maybe 1 or 2 teaspoons) instead of 3 tablespoons, and it's plenty.

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Guacamole

Reviewed: Apr. 2, 2009

Oh, man. Avocado has always been a staple in my diet, and this is my favorite guacamole recipe. I like it a little chunky, and I almost always use red onion instead of yellow or white.

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1 user found this review helpful

Mom's Zucchini Bread

Reviewed: Jan. 7, 2009

This bread was alright. It had a good texture and consistency, was nice and moist, but lacked the oomph I'd hoped for. I liked the cinnamon, but needed less of a white sugar taste and way more zucchini. Will experiment and report back.

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0 users found this review helpful

Baked Sweet Potatoes with Ginger and Honey

Reviewed: Sep. 7, 2008

I make this every year for Thanksgiving and Christmas. My dad and I can't get enough ginger, so this recipe is perfect for us as is. The rest of my family, however, is a little overwhelmed by its intensity, so I usually cut the ginger in half to make it a bit more universally palatable.

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2 users found this review helpful

Baked Sweet Potatoes with Ginger and Honey

Reviewed: Oct. 28, 2007

Ooooooooooohhhhh! If it has cardamom in it, chances are I'll be a fan, but these were fantastic! Definitely not your typical marshmallowy-cinnamony sweet potatoes, but not so over-the-top exotic that they can't be served at Thanksgiving or Christmas. They have a little bit of a kick, and while my dad and I can't get enough ginger, I usually cut it in half for the people in my family with more conservative palates. I make these for every big holiday get-together, and they're always a hit. It does take longer than 40 minutes to cook, though. Sometimes—if I can find them—I'll toss in some Okinawan sweet potatoes along with the regular ones (they're deep purple and have a mild chestnut flavor).

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2 users found this review helpful

Pat's Mushroom Saute

Reviewed: Oct. 20, 2007

I'd been looking for a good recipe for sauteed mushrooms, and this was it. Instead of button mushrooms I used a blend of portabello, crimini, and yellow oyster.

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1 user found this review helpful

Roasted Asparagus with Shallots

Reviewed: Oct. 13, 2007

I really like this recipe, but I leave off the last splash of vinegar. I also find that the asparagus is done after about 14 minutes in the oven.

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2 users found this review helpful

Golden Potato Soup

Reviewed: Oct. 13, 2007

I'm a big fan of potato soup, and this was really good. I did make some substitutions, though: I'm a vegetarian, so I used vegetable stock instead of chicken bouillon, and 1/2 cup sliced carrots instead of ham. I sauteed the onion, celery, and carrot in about 1 tbsp butter before adding anything else. I also doubled the salt and used oregano because I didn't have parsley. I don't like american cheese at all, so I used sharp cheddar.

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Downeast Maine Pumpkin Bread

Reviewed: Sep. 7, 2007

I followed this recipe exactly, and I don't think it could possibly be any better. I brought it to my aunt's last Thanksgiving, and she served it with whipped cream cheese. I have also made this vegan by using a commercial egg replacer. No one could tell the difference.

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3 users found this review helpful

Suki's Spinach and Feta Pasta

Reviewed: Aug. 31, 2007

I've made this several times, and it always turns out great. Feta can sometimes be overpowering, but it really made this dish. I should note, though, that I always use an herbed feta cheese when I make this (if I only have regular feta, I toss in about half a teaspoon each of basil and oregano). Even my boyfriend (who always thinks pasta is boring) loved it!

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1 user found this review helpful

Spicy Pakistani Zucchini

Reviewed: Aug. 31, 2007

This was a great combination of flavors! I did cut the amount of oil in half, and it turned out to be PLENTY. I didn't bother to peel or seed the zucchini, and with the extra moisture, 2 cups of water was way too much. I cut it down to a scant 1/2 cup. I'll be making this again.

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12 users found this review helpful