marmotsm Recipe Reviews (Pg. 1) - Allrecipes.com (10269178)

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Chile Basil Sesame Chicken

Reviewed: Dec. 18, 2010
This was ok. I wouldn't say stupendous. I marinated (using low sodium soy sauce) for two hours, and that was plenty salty...probably wouldn't recommend more time. I followed the recipe with the exception of adding a bit of chopped ginger to the marinade. This didn't taste bad, but this isn't a new go-to recipe for me.
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Good Old Fashioned Pancakes

Reviewed: May 5, 2008
I've tried numerous pancake recipes off and on through the years, usually disappointed because of the heavy textures. This one came out with the best consistency. They weren't heavy at all...in fact they came out light and fairly airy. I did follow Breeze's suggestions, brought all the liquids to the same temp before mixing together. Also added the 1tsp of vanilla reviewers have suggested. I was also running out of flour, so substituted 1/4 cup of whole wheat flour.
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Tofu Parmigiana

Reviewed: Apr. 28, 2008
This recipe worked very well. I almost always freeze/defrost my tofu anyway because the changed texture is easier to work with. I sliced the tofu and pressed with a paper towel. At that point, after pressing the tofu into bread crumbs, everything stuck just fine...no need for any egg or flour. I'm giving this four stars because I really wasn't wild about the sauce. But that's something that can be easily adapted. The texture of the whole dish was great.
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Deviled Eggless Salad

Reviewed: Apr. 8, 2008
4 stars for flavor plus an extra star for having low fat ingredients. I did do 1 tbsp of low fat miracle whip and 1 tbsp of low fat mayonnaise. I also mashed up tofu with a spoon instead of food processing it, to leave more texture. If you like deviled eggs, you'll like this.
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Vegan Chocolate Cake

Reviewed: Apr. 6, 2008
This was great! I followed the recipe exactly, except I did make cupcakes instead of one cake. The cupcakes only needed to bake for about 30 minutes. They came out very light, and they rose more than I expected. No vinegar taste at all. Another skeptic won over.
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Blueberry Buckle

Reviewed: Feb. 6, 2008
Like others, I cut the flour to 1 1/2 cups instead of 2. I also ended up adding a little less than 1/4 cup of extra milk. The batter seemed too thick without it. With those modifications, this recipe came out very moist and tasty. For taste preferences, I also cut the topping sugar in half, kept the same amount of cinnamon and butter...it was plenty sweet for my taste. Would definitely recommend this recipe.
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Low-Fat Blueberry Bran Muffins

Reviewed: Feb. 6, 2008
For a bran muffin, this came out great. It was very soft and moist and had just the right amount of sweetness...definitely noticeable but not overpowering. Followed recipe exactly.
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