dixeychik Recipe Reviews (Pg. 1) - Allrecipes.com (10366572)

cook's profile

dixeychik

Reviews

Photos

Menus

 
View All Reviews Learn more

Veggie Burgers

Reviewed: Aug. 30, 2010
I've used this as my go-to recipe for veggie burgers since the first time I made these. I followed MOMOFFOUR's advice, and put a half cup wheat flour in the veggie mix before refrigeration, and it helps with the consistency. I also keep it in the fridge overnight, and make each patty with cold, wet hands. (I like to keep a large bowl of ice water next to the bowl of ground veggies to cut down time) I've frozen these many times, but found that the best way is to spray a cookie sheet with non-stick spray, line it with wax paper, and lay the patties on it as they are shaped. cover it with another sheet of wax paper, and put in the freezer for a couple hours. When they're frozen, take them off the pan, and put them in a large freezer ziplock bag. It cuts down on labor time and saves wax paper/plastic wrap. This recipe can easily and succesfully be made vegan by replacing the egg with 1/4c blended silken tofu, and omitting the cheese. I added some extra liquid smoke to help cover up any flavor it might have brought, and they were excellent. surprisingly enough, the consistency was better with the vegan version; the patties stayed together much better!
Was this review helpful? [ YES ]
14 users found this review helpful

Suki's Spinach and Feta Pasta

Reviewed: Oct. 1, 2009
WOW! This is an amazing way to make pasta. It was appealing to me because we had everything in the house besides tomatoes and mushrooms. Loved that it was creamy without any traditional sauce. Very Unique and delicious! Made a couple small modifications: 1) Added more spinach. I read the reviews, and was just going to do it by the book the first time, but after just seeing it wilt, I knew I should double the amount. After eating, I think it could still have a little more without being dominant. 2)I had seasoned feta in the house, so that's what I used. I combined two packages, one being Mediterranean Herb, and the other being tomato basil. I think the seasoned feta made a lovely contribution, and I'm not sure it would have tasted so good if I would have used plain. *Both people I shared a meal with said this is the best pasta they've ever had. ...and they eat a lotta pasta.*
Was this review helpful? [ YES ]
2 users found this review helpful

Billy's Favorite Smoky Collard Greens

Reviewed: Sep. 13, 2009
This was excellent. I recently went to a vegan restaurant and had some collards, and could not figure out how they got the smokey flavor that I love. This recipe seemed like the best vegan one on the site, and I thought it was excellent! A couple notes: I used about one pound of greens (just one bunch, i don't believe I weighed it), but kept the other stuff the same. I cooked them for the time said, but I definitely recommend making this the day before, letting it sit in the fridge for flavor and texture, and heat it up with some butter/margarine and salt. This way the flavor really soaks in, and the greens aren't as crunchy. (I kinda like em mushy!)
Was this review helpful? [ YES ]
4 users found this review helpful

Eggplant Parmesan II

Reviewed: Mar. 4, 2009
This was ok. I think the eggplant needed to be cooked longer, and we cooked it 10 minutes, and salted it ahead of time. I thought this dish was kind of bland and very complex, not really worth the time. Perhaps if the eggplant was cooked differently/more, it would be better, but as is, I thought the eggplant flavor was very dominant. We debated for a long time about this recipe, and ultimately decided to search out another one or stick with the frozen one from Trader Joe's.
Was this review helpful? [ YES ]
0 users found this review helpful

Ultimate Potato Soup

Reviewed: Dec. 5, 2008
What a wonderful recipe! I made it for the first time as the recipe says, changing only that I sauteed the veggies first, used veggie broth and boullion cubes, and for the most part used organic products. I thought it was too creamy, and half and half is about 4x as much $ as milk, so the next time I used whole milk, increasing the amount of butter and corn starch 2tbs each. I kept the milk/broth mixture over med-low heat, stirring with a whisk until it was thick. I also made this one time by blending part of the soup to make it thicker, but the texture was far too grainy for my taste. I thought it turned out much better with the extra butter and cornstarch, and this time I added an extra cup of milk because I put extra veggies in. One time I also put a Parmigiano Reggiano rind in the mix, and left it in for the life of the soup. It added a terrific zing to the body of the soup. I like this recipe because you can add extra celery, potatoes, (and carrots) without doing major adjusting to the recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Real Hummus

Reviewed: Mar. 16, 2008
Amazing! I made this for a party I had, so i doubled the recipe, and it was all gone by the end of the night!! I used the juice of 3 lemons total, A LOT of fresh garlic, and then garlic powder and cumin to season after blended. i blended everything but the chickpeas first including the oil, and 3/4 of the liquid from the beans cans. i set it in the fridge overnight, and it settled very well. use less liquid if you want to eat it sooner, but i recommend refrigerating it overnight. delicious! i'm never buying store hummus again!
Was this review helpful? [ YES ]
1 user found this review helpful

Broccoli Cheese Soup III

Reviewed: Mar. 4, 2008
Everyone really liked this soup a lot. In my opinion, it was a little more brothy than I would like (I prefer broccoli cheese soup to be creamier), but the flavour was enough to make it 4 stars. I used regular (not condensed) cream of celery soup because there was no condensed soup without toxins in it, so it's possible this had an effect on my soup, but I put extra cornstarch in it to balance it. Overall: pretty good, I'll make it again.
Was this review helpful? [ YES ]
0 users found this review helpful

Homemade Pancake Mix

Reviewed: Feb. 10, 2008
Perfect in every single way! I have had fruit pancakes almost every day since the first day I made this mix. I used strawberries and bananas, but instead of mixing them in, placed them on top of the (small amount of) batter on the (cool) pan. The pancake spreads as you spoon some batter over the fruit. The first side takes longer than the second. Top it off with extra creamy whipped cream (the only real difference is 5 calories and real sugar vs. corn syrup) and you'll want fruit pancakes for a week, too.
Was this review helpful? [ YES ]
0 users found this review helpful

Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Jan. 21, 2008
These went over very well! "The best peanut butter chocolate chip cookie I ever had!" I added an extra 1/2c of peanut butter, and I still think they could have been a little more flavorful. Everyone else really dug them though.
Was this review helpful? [ YES ]
0 users found this review helpful

Buttermilk Cinnamon Bread

Reviewed: Jan. 20, 2008
I made this for Christmas morning this year, and it was forgotten about among all the unhealthy coffee cake until I put it out....at which point it disappeared in about 20 minutes. Wonderful, moist and tasty. I had to bake it for quite a bit longer than it said though. I even think I turned up the temp 20degrees for about 15 minutes. Keep an eye on them when it gets near the end.
Was this review helpful? [ YES ]
0 users found this review helpful

World's Best Peanut Butter Fudge

Reviewed: Jan. 20, 2008
A Huge Hit! I used Natural peanut butter, because of the hydrogenated oil (trans fat), and it didn't turn out as firm as I would have liked. Next time I will use Natural NO STIR peanut butter, and I think it will be even better.
Was this review helpful? [ YES ]
1 user found this review helpful

Beignets

Reviewed: May 30, 2007
Excellent recipe that everyone from small children to grandparents love. I SUBSTITUTED BUTTER FOR SHORTENING because they have found that trans fats (hydrogenated oils like shortening and margarine) are unhealthy. Otherwise, they were excellent, easy, and kept in the fridge for about a week as a ball of dough. This recipe yields a lot more than 10 servings, I think.
Was this review helpful? [ YES ]
100 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Food on Fire
Food on Fire

Find out what to cook for your next BBQ.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States