Alexis Recipe Reviews (Pg. 1) - Allrecipes.com (10267322)

Orange Almond Biscotti II

Reviewed: Feb. 5, 2011

Perfect! I use dried cranberries and usually leave out the almonds.

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2 users found this review helpful

Very moist & flavorful. I followed another reivewers recommendation and subbed apple sauce for 1/2 of the oil, and added 1/2 tsp allspice & 1/4 tsp cloves. It was a little on the sweet side though, so I think I will use less sugar next time.

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5 users found this review helpful

Rhubarb Drop Cookies

Reviewed: Jun. 6, 2010

I veganized the recipe by using ground flax and water as my egg, and Earth Balance as my butter. I also used 1c whole wheat and 1c white flour, and used 1/4tsp each of cloves and allspice. The final product was a good, lightly fruit flavored sugar cookie. Could have used a little more rhubarb, but that might be because of the whole wheat flour.

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3 users found this review helpful

Good 100% Whole Wheat Bread

Reviewed: May 10, 2010

Somewhat dense, but tasty, and better than store bought. Followed other reviewers suggestions and addes 1/4c gluten. I also don't have a bread maker so I let my Kitchenaid mixer do the work with kneading, as suggested by another reviewer and also let it rise 1hr after kneading, then another hr after shaping; and baked for 35 mins @350.

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2 users found this review helpful

Pastry for Double Pie-Crust

Reviewed: Aug. 2, 2009

Excellent! I haven't used it on a dessert pie yet, but I've used it many times on vegan 'meat' pies and it turns out beautifully. I use half whole wheat and half white flour, fill the pies and then freeze for a quick dinner down the road. I tried it with all ww flour the first time and it didn't work at all, but the 50/50 is great!

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1 user found this review helpful

Indian-Style Vegetable Rice

Reviewed: Mar. 4, 2009

I don't know who could possibly eat this and actually enjoy it. I cut it in half, and cut down even more on the cayenne and it was still not unedible. The veggies were the only good thing in this, and thats because it was just stirred in right before serving. I will never make this again! If I could give no stars I would.

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14 users found this review helpful

Creamy Vegan Corn Chowder

Reviewed: Jan. 20, 2009

I added potatoes as some other reviewers suggested. I think next time I'll chop the veggies a lil smaller and once they're tender, pulse them in the food processor to make it thicker, and then add the corn. I've never had corn chowder before, and I found this really yummy! One of my new favorites!

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4 users found this review helpful

Mom's Best Peanut Brittle

Reviewed: Jan. 12, 2009

I made this for my Grandma and she loved it. Said it was the best peanut brittle she'd ever tasted. I used the warm baking sheet method as another reviewer suggested and it worked out great.

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2 users found this review helpful

Burger or Hot Dog Buns

Reviewed: Jan. 1, 2009

I didn't use instant yeast, so I proofed it first in the warm water in one bowl, and melted the butter and milk together in a small sauce pot then removed from heat to cool slightly. I used 1/2 whole wheat and 1/2 white flour. I mixed together the flour, sugar and salt, then mixed in the milk/butter mixture, then the yeast/water, and lastly the egg. I kneaded the dough for approx 5 mins, then placed in a lightly oiled bowl, covered with a warm, damp cloth and allowed to rise in a warm place for about an hour. Punched it down, and allowed it to rise again for another hour. Punched it down, seperated it into rolls, and flattened slightly on a lightly greased baking sheet, then covered with the cloth and allowed it to rise slightly for another 20 mins or so. They only took me 10 mins to bake and they were delicious. I am a vegan, so I used soy milk, Earth Balance buttery sticks, cane sugar and Kingsmill egg replacer, mixed per box directions, equiv to one egg.

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5 users found this review helpful

World's Best Vegan Pancakes

Reviewed: Dec. 28, 2008

Really good. I cut the recipe in half, but needed way more soy milk, as other reviewers have also said. I also didn't have self rising flour, so I used unbleached all purpose flour and 3/4 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt as another reviewer mentioned. I found them to be a little tough, but I think if I added a little more soy milk to thin it out, it would have been better. I also added dried cranberries and carob chips to some of them.

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2 users found this review helpful

Royal Icing I

Reviewed: Dec. 24, 2008

So easy and so perfect! It dried quick enough and stayed hard, unlike other cookie icing recipes I've tried. I was only planning on doing some piping on the cookies so I reduced the recipe by half. I used vanilla extract since I didn't have the lemon, and used 2 egg whites and 2 1/2 C of the powdered sugar, as per one of the reviews.

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2 users found this review helpful

Gingerbread Boys

Reviewed: Dec. 21, 2008

Got rave reviews from my Grandma, and she's extremely picky! Though they did spread a bit much, so I'm going to reduce the egg a lil bit as another reviewer had suggested.

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2 users found this review helpful

Make Ahead Lunch Wraps

Reviewed: Nov. 29, 2008

I made a few changes to this. I used a 20oz can of black beans and 2x20oz cans of red kidney beans. I mixed them together and put 1/3 of them through the food processor. I chopped 1 small cooking onion and minced 3 cloves of garlic and cooked them on min heat in 1tbsp of coconut oil for about 20 minutes. I then added the corn, and the processed beans and mixed together, then added the rest of the beans, 1 tbsp curry powder and 1 tbsp of red pepper flakes and mixed well. I put the diced tomatoes through the processor as well and then mixed that into the mixture, added salt and pepper to taste and let it simmer for 5-8 mins. Lastly, I mixed the bean mixture in with the brown rice and then filled the wraps. It was just enough for 16, as the recipe said. I found them to be very flavourful, but a bit dry. I'm not sure what I can add next time to make it a bit juicy, like a burrito, but this recipe is def a keeper.

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2 users found this review helpful

Roasted Winter Squash Seeds

Reviewed: Nov. 29, 2008

I didn't use the oil or salt either. I didn't dry the seeds completly; just left them a bit damp and threw them in the oven. They don't 'pop' without the oil I guess, but I leave them in for 15-20 minutes and they're done. They don't stick for me, and I don't use cooking spray either.

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2 users found this review helpful

Bagels II

Reviewed: Nov. 27, 2008

This was my first attempt at bagels and although they look like bagel shop rejects when I was done with them, they were mighty tasty! It was late at night, so I didn't take as much care with the dough as I should have which is why they didn't look so great, but I did 50/50 white and whole wheat flour, and put sesame seeds on top. Very good! I will not buy another bagel again!

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1 user found this review helpful

Ground Beef Zucchini Skillet

Reviewed: Oct. 12, 2008

The flavor was really good, but I agree with some other reviews that it is more of a pasta sauce. I cooked up a batch of Fusilli and mixed that into the pan as well once the beef mixture was done. I used Veggie Ground Round instead of actual gr beef since I'm a vegetarian, and about 1/3 of a small cooking onion instead of dried, but those are the only adjustments I made. I think next time I might add a can of tomato paste to thinken a little more,but this recipe is def a keeper.

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2 users found this review helpful

Scottish Shortbread II

Reviewed: Dec. 22, 2007

My first time making shortbread and it was amazing. I used an 8x8 pan instead, 'blended' the dough with my hands, and baked it for about 25 minutes. I don't think I had 2 pieces before they were all gone.

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1 user found this review helpful

Cracked Sugar Cookies I

Reviewed: Dec. 22, 2007

My first time making sugar cookies and they received rave reviews! My Grandma especially loved them and couldn't stop talking about them, and she's an excellent baker so that means a lot to me. Next time I think I will roll the balls a tad smaller though.

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1 user found this review helpful

Honey Mustard Tofu

Reviewed: Dec. 16, 2007

This was one of the first tofu recipies I tried. I loved Honey Mustard Chicken but then became a vegetarian, so I couldn't have it. I was grateful to find this recipe and share it with a few friends who were willing to try tofu. I usually adjust the measurements for the sauce so I have extra to go over mashed potatoes.

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6 users found this review helpful