leahrv Recipe Reviews (Pg. 1) - Allrecipes.com (10373172)

Falafel I

Reviewed: Sep. 7, 2011

I modified this recipe slightly, but I don't know why so many others had such a problem with the mixture staying together. What helped me, was I placed in a food processor everything except the chickpeas and the egg. The peanut butter mixture made a good paste. I added 2 TBSP of oat flour, then the chickpeas and egg. I pulsed the chickpeas until they were broken but not too pasty, like a lumpy oatmeal. I then formed them into misshapen balls/patties and cooked as directed. They were superb!

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Maple Glazed Chicken with Sweet Potatoes

Reviewed: Aug. 26, 2011

Easy and superb! I didn't have green onions so I used finely sliced red onions instead. Served with minted "mushy peas" was delish!

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Gluten-Free Yellow Cake

Reviewed: Aug. 3, 2011

As suggested, I beat my batter for 10 minutes to work in the xanthan gum for a non GF texture. Instead of the rice/tapioca flour blend, I used GF Mama Almond Flour Blend and it came out perfect. A word of caution: I've made this once before with a mayo that had garlic powder in the seasoning and could really taste the mayo. This time, my mayo was pretty "pure" and did not taste mayonnaise-y.

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Gluten-Free Orange Almond Cake with Orange Sauce

Reviewed: Mar. 24, 2011

This cake was a little dry, as others noted, but I really liked the taste of it. I added a few dashes of cinnamon, since I really like the flavor combo of orange/cinnamon. My husband, who doesn't have a sweet tooth absolutely loved this cake; consider it more of a sponge cake, though, so it wouldn't hold up to a frosting, only a dollop of cream.

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Three Ingredient Peanut Butter Cookies

Reviewed: Mar. 24, 2011

I love how easy these are to whip up! Just be careful to watch these; a minute too soon and the cookies are raw, a minute too late and they are overdone.

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Asian Lettuce Wraps

Reviewed: Mar. 24, 2011

Yum! The possibilities are endless! I didn't have Hoisin, so I used soy and teriyaki sauces. I also micro-planed ginger with the garlic. I added finely diced mushrooms, celery, carrots, water chestnuts. I really love the "kitchen sink" adaptability this recipe allows and will make it again and again!

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4 users found this review helpful

Skillet Strawberry Pancake

Reviewed: Mar. 24, 2011

Simple recipe to follow, although I made a few tweaks. Instead of 1/4 c sugar, I used 2 TBSP agave syrup, which made this sweet enough. I used a gluten-free baking mix instead of flour. I also added (surprise) a few mint leaves to the blender, my new fave flavor combo of strawberry/mint. I didn't have whole milk, so I used 1/2 c strawberry honey yogurt and 1/4 c 2% milk. The consistency is similar to a ricotta cheesecake, so I may try making it with ricotta instead of yogurt next time, and increase the sweetness. Overall, I thought it was simple and yummy.

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Butternut Pie Crust

Reviewed: Dec. 22, 2010

I agree with most, in that this makes a tough crust. However, it adapted quite well to homemade pasties, which is what I wanted it for, in the first place. Definitely use it for savory recipes, or maybe pumpkin pie. I think I might try making it with half shortening/butter and half squash. A little fat might be needed to create a flakier pastry.

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Lamb Shank Braised in White Wine with Rosemary

Reviewed: Dec. 22, 2010

I did not care for this. I thought it was strange to make lamb with white wine, and might try it with a red, if I venture to try this again.

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Cheesecake Cupcakes

Reviewed: Jun. 25, 2010

4 Stars because I followed the advice of several other reviews, using only 3 eggs to the amount of cream cheese used, I added a few squirts of lemon juice to the recipe. I also made a cookie crust (gluten free) out of Pamela's ginger cookies and melted butter- made a cake instead of cupcakes. Baked closer to 45 minutes with a water bath in the oven. Lastly, on top of the sour cream I poured melted lemon curd. Refrigerated and served with fresh blueberries. Delicious!!

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Honey Walnut Shrimp

Reviewed: Mar. 23, 2010

Wow! Easy, and much like the restaurant version. I added a little club soda to the rice flour/egg mixture which created an even lighter crispy shell. I served the shrimp on a bed of shredded cabbage and carrots, as suggested in one of the reviews, along with Jasmine rice.

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Creamy Potato Leek Soup II

Reviewed: Mar. 4, 2010

I LOVE simple recipes that require only a few steps. This was DELICIOUS! I used only 8 oz. of bacon instead of the recommended 1 lb. I also used only 1/2 c cream, pouring it in at the very last, when the pot was off the heat. It really did not need any other seasoning; PERFECT!

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Barley Salad With Almonds And Apricots

Reviewed: May 12, 2007

I was making this for my company's fundraiser, and had refrigerated the main mix, without the yogurt and spice mixture. When I was preparing it the next day, I realized my husband, who usually leaves my "projects" alone in the fridge, had helped himself to a generous serving. This, apparently, is delicious with, or without the yogurt and spices!

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Mediterranean Pasta

Reviewed: Mar. 25, 2007

Usually, I "doctor" a recipe, adding or omitting ingredients. This one, I made exactly as directed (only adding more chicken- to feed more people) and it was SUPERB! Absolutely delicious, I will definitely make it again!

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Ukha (Russian Fish Soup)

Reviewed: Mar. 17, 2007

As some suggested, I did not add the lemon and increased the salt; I did, however add swiss chard for more nutrients. I also used red herring; the result was a satisfying soup that did not seem "fishy". My husband, however, not a huge fish lover, did not like it as much but still ate it.

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Vegan Brownies

Reviewed: Mar. 10, 2007

End product was definitely moist and delicious, very chocolatey! Concerned about the amount of oil and sugar, I might try to adjust the recipe to use prune juice or applesauce, next time I make them.

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Apple Cake VII

Reviewed: Mar. 8, 2007

I didn't have a bundt pan on hand, so I baked this in two glass dishes instead. Because of the pan substitution, I should have reduced the temp to 300, as the cake browned before it cooked all the way. I also grated all the apples, but will rough chop half next time I make it, so there is more texture (was very similar to carrot cake, as one reviewer wrote) to the end result.

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Lentil Lemon Soup

Reviewed: Mar. 3, 2007

I didn't realize this required pre-seasoning chicken stock, so instead I created a bouquet garni with the herbs, and used straight chicken stock in lieu of the water. I loved the lemony flavor and enjoyed the addition of swiss chard. Like many, I shortened the cooking time for the stock and for the lentils.

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5 users found this review helpful