emilyjane928 Recipe Reviews (Pg. 1) - Allrecipes.com (10366176)

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Avocado Frappe

Reviewed: Apr. 24, 2007
Perhaps I'm not too keen on avocados, but this seemed a little bland. I used fresh ginger and that taste didn't blend very nicely. My hubby (who is REALLY picky) actually like this more than me, but I added sugar and topped it with whipped cream. Not thinking I'll make this again, but it's definitely worth a try!
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12 users found this review helpful

Tahini Cookies

Reviewed: Apr. 24, 2007
Super! And I felt ok wolfing them down cause they're so healthy! I used half maple syrup/half honey, and they were fantastic. They are MUCH better when freshly baked, and not as good cold. I'd make em again! *7 years later* Ok, forgot I made these, went rogue and added 2 eggs and 3.5 Tbs of cocoa powder. Also, used maple syrup instead of honey (cheaper). WAY better, and extra-double healthy! Even fed them to our 2-year-old for breakfast... she was just a twinkle in my eye when I wrote the original review :).
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3 users found this review helpful

Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Reviewed: Apr. 24, 2007
SO GOOD!! I used cream cheese rather than the Boursin, and could taste it, but it was still amazing!! I used whole wheat pasta to get some fiber. Will make it again as an indulging meal!
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0 users found this review helpful

Smushed Apples and Sweet Potatoes

Reviewed: Apr. 24, 2007
wonderful! more like a dessert, it was quite sweet although i added half the sugar. i topped it with cut-in-half marshmallows, and it was simply to die for.
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1 user found this review helpful

Stuffed Acorn Squash

Reviewed: May 1, 2007
absolutely wonderful. even my husband loved it! i jazzed it up a bit with chopped onions and celery (which did not soften much... but it gave it some crunch). Could be a side or even a dessert. I recommend this 100%!!!
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5 users found this review helpful

Banana Date Flaxseed Bread

Reviewed: Jun. 14, 2007
This was delicious. The flax adds so much fiber to stay that "regular" course! I changed the dates to chopped up prunes, which I had on hand, and found they were very sweet and moist. A nice break from regular banana bread. Also, I left out the whole flax because in their whole state, the seeds are not broken down as easily or assimilated as much. I also cut the sugar down 30%. This bread is TO DIE FOR and has become one of my favorite breakfast options. thanks for sharing!!
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2 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Jun. 19, 2007
Well, the sweet potatoes gave these burritos an interesting "bite", but I wasn't a fan. My hubby liked them better. Something was missing... maybe next time I'll put tomatoes in them to give it some more dimension. A+ for effort though!
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1 user found this review helpful

Coconut Flax Bars

Reviewed: Jun. 20, 2007
these were good! They were actually quite moist... perhaps it's because I used a type of butter made from olive oil. I substituted molasses for the apple juice, and used white cane sugar instead of brown. I also left out the coconut powder and ground the flax. I didn't have any gluten, so I omitted that as well. Almonds replaced the soy nuts... and were wonderful! These are not too sweet, but could use something... maybe something tangy... Thanks for sharing!!!
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2 users found this review helpful

Flax and Sunflower Seed Bread

Reviewed: Jun. 29, 2007
This bread I made by hand, as I don't have a bread machine. First I combined the yeast and 1/2 of the flour and salt, warmed the water slightly, and mixed on high for 3 minutes once all combined. I then added the rest of the flour and ingredients and let rise for 45 mins. I punched down, placed it in pan, and let rise for 30 more mins, then baked at 350 for 30 minutes. It was good... but if I made it again I would omit the salt as the seeds brought a lot of salt of their own. I guess I'm just not a fan of sunflower seeds~ but this is a very hearty bread!
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1 user found this review helpful

Honey Peanut Granola

Reviewed: Jul. 23, 2007
YUMMY!! But full of calories!! I changed the peanuts to 3/4 cups of chopped almonds, added 1/8 cup flaxseed, raisins, and used 1/4 maple syrup instead of honey, and after all the math I did I still wound up with 310 calories per half cup! This stuff packs a delicious punch, but watch your portions. The vanilla really ties it together. This would make a great gift for my health nut bro... who has a faster metabolism. Nice work!
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4 users found this review helpful

Brazilian Black Bean Soup

Reviewed: Aug. 7, 2007
This was interesting! I was NOT a fan of the OJ, although I usually like the exotic things. I didn't think it blended well, even after I reduced the OJ to 1/3 cup and let it "age" overnight. The leftovers went bad in my fridge. I am glad others liked it!
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0 users found this review helpful

Apple Walnut Salad with Cranberry Vinaigrette

Reviewed: Jun. 28, 2008
OH MY GOODNESS, love it. I renamed it "Michigan Symphony Salad" because the flavors blend like a lovely piece of music! Thanks for this amazing salad, I'll be serving it all summer.
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1 user found this review helpful

Lentil and Green Collard Soup

Reviewed: Nov. 9, 2008
Good... but I don't really like collards. I also used chicken broth instead of water, which i would NOT recommend doing. It was MAJORLY salty. Next time, i would stick to water and cut WAY back on the salt.
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16 users found this review helpful

Chocolate Peanut Butter Fudge

Reviewed: Dec. 23, 2008
I only stirred the darn stuff 3 times and it was still a teeny tiny grainy. Maybe my boiling wasn't "rolling" enough... I didn't want to overcook it. This was my first time making fudge alone, and I do not have a CT. My mom said the top would look "quilted" and when I had it on a rolling boil it did. ONE TIP: use a big pan because this recipe really PUFFS up big when you first heat it. I also went a little crazy with the peanut butter and added like 1 1/4 cups. As far as I can tell it only added to the creaminess. It's cooling right now... hope i didn't overcook it!!! Fudgemaking is a fine art we all should learn to do. Maybe Santa will bring me a CT!!!!
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Chocolate and Almond Biscotti

Reviewed: Jan. 10, 2009
SOOO Good! I do, however, have some tips for newbies (I myself was one when trying this recipe) 1. Have faith that the biscotti will harden when it cools... it also cuts better when cool. 2. Like the other suggestions, chop half the chocolate chips up in food processor with half the almonds... it gives nice color! Thanks for a great recipe!
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3 users found this review helpful

Crazy Crust Pizza Dough

Reviewed: Jan. 10, 2009
Good recipe, and I think you could use it for a variety of things. Definitely use only 1 egg though, it is by far enough!
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0 users found this review helpful

Stuffed Jalapenos III

Reviewed: Feb. 20, 2009
my husband made these for our superbowl party... they were a hit! Some helpful tips: The grease from the bacon drips a LOT, so use a pan with sides in the oven to avoid a mess. Once they cool down they loose spicyness, so eat them hot! They shrink quite a bit, and the color will fade. They are not as nice as I'd hoped for presentation. Overall, awesome, very manly, and delicious!
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Perfect Sesame Chicken

Reviewed: Feb. 20, 2009
To cut down on fat, I baked rather than fried this chicken, and it was still to die for! I followed all directions except when it came time to put them in the olive oil, I put them on my stoneware pan with all the marinade (which made for a nice breading) drizzled 1/4 olive oil over top, and baked at 375 for 47 minutes. I turned the chicken half way through baking. The dipping sauce thickened up just perfectly! I only used 1/2 cup of sugar and it was still plenty sweet. Thanks for a great recipe, my hubby loved it!
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346 users found this review helpful

Hot Chai Latte

Reviewed: Feb. 20, 2009
SOOOO GOOOOD! I cheated a little... I just used a Tazo Chai tea bag, heated up half milk and half water, added 2-3 tsp of water, sipped, and relaxed. I actually added a little vanilla to sweeten it too. Thanks for the tips!
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4 users found this review helpful

Tasty Buckwheat Pancakes

Reviewed: Mar. 7, 2009
These are so good! My hubby adds a couple Tbs. of sugar to give it sweetness. We just used normal canola oil though. The buckwheat gave it a nice crunch though! Thumbs up!
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3 users found this review helpful

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