Robin Recipe Reviews (Pg. 1) - Allrecipes.com (10462212)

cook's profile

Robin

Reviews

Menus

 
View All Reviews Learn more

Thai Charred Eggplant with Tofu

Reviewed: Aug. 18, 2010
Yummy! This has so much flavor! And it uses simple ingredients. The eggplant practically melts into the sauce. I'm bbq'ing my eggplant whole from now on. It actually only took about 10 minutes, and I turned the heat down to medium, on my brand new Weber (bragging, sorry). I only had one small eggplant, so I added some broccoli from my garden. I pressed my tofu, sliced it into about 3/4-1" slices, then marinated it for about an hour in a marinade of oil, soy sauce, ginger, garlic, mirin, and rice vinegar, then cooked it on foil on the grill for about 15 minutes. I added a small tomato as somebody suggested, for color and to make it a little saucier. I have a salt tooth, not a sugar tooth, so I cut the sugar in half and added soy sauce. I love spice, but thought the three serranos would be too much heat for me, but once I put the whole thing over rice, it was fine (for me). Definitely not bland. I think next time I will try adding some coconut milk to the sauce. Thanks!
Was this review helpful? [ YES ]
7 users found this review helpful

Hawaij Vegetable Soup

Reviewed: Apr. 7, 2010
Yummy! I made my own Hawaij spice mix based on an online recipe as I had all the spices on hand (black pepper, cardamom, turmeric, cloves, cumin, etc...) Don't know if it was exactly right, but the soup was great! My butternut squash was a bit too old, so I added more potatoes (3 medium-sized yellow potatoes total), and I used a can of diced tomatoes instead of fresh. The next day I garnished it with feta, lemon juice, and cilantro, and that was awesome. Thanks for a great new flavor. I'll have to ask my Yemeni co-workers about this :)
Was this review helpful? [ YES ]
10 users found this review helpful

Lemon and Herb Risotto Cake

Reviewed: Mar. 18, 2010
I loved this idea. I enjoyed the recipe, though used vegetable stock to make it vegetarian, and will try it with other risottos I like. Thanks!
Was this review helpful? [ YES ]
1 user found this review helpful

Egg and Cheese Puffs

Reviewed: Jan. 23, 2010
These are awesome. I ended up using about 8 oz monterey jack cheese, and 2 oz cheddar. I used a full package of morningstar breakfast "sausage" patties (8) instead of bacon, and cut the butter to 1/4 cup. I used the foil muffin cups as others suggested, then when the were cool enough to handle, I took them out of the liners to fully cool before freezing. They came out beautifully and taste great reheated in the microwave. I wasn't sure how they would be in the freezer, but they do quite well. I think they would be fine without butter. Yum. What a great little recipe! Hard to stop eating... Latest riff on this: Replaced half the eggs with silken tofu, used 8 oz feta, 10 oz frozen spinach, mushrooms, and onions along with my morningstar patties. I know, it's nothing like the original, but I love to riff on the basic recipe of eggs, cottage cheese, flour, and baking powder...
Was this review helpful? [ YES ]
2 users found this review helpful

The Best Dang Rib Sauce, Period

Reviewed: Oct. 22, 2009
I used this as a guide as I had to make tons of substitutions with what I had on hand...I loved how it turned out though! I cut back on the sugar, used no honey, and as I didn't have molasses I tried adding a bit of unsweetened chocolate for the dark flavor. I used a roasted jalapeno instead of a poblano, regular cooking white wine for marsala, white and red wine vinegar instead of cider vinegar, plus a little chipotle with adobo for the smoky flavor...LOL, it was a great guide for a fun BBQ sauce! And I was happy it didn't call for Ketchup (my apologies for making so many changes...I just didn't want to go to the store!)
Was this review helpful? [ YES ]
4 users found this review helpful

Quinoa with Chickpeas and Tomatoes

Reviewed: Jul. 25, 2009
This is a great, simple little recipe. I used the juice from two limes, added three scallions, and used grape tomatoes which I added to my plate at the end, so they don't get slimy as it will take me a few days to eat this. Another plus, I had all the ingredients on hand!
Was this review helpful? [ YES ]
1 user found this review helpful

Summer Tofu and Corn Pasta

Reviewed: Jun. 23, 2009
Very good recipe. It's 4.5 stars. I oddly had all these ingredients laying around and needed to use them up. I hadn't used my Old Bay in a long time! I accidentally doubled the Old Bay and nutritional yeast while trying to halve the recipe, and it was great. I also added greens, onions and garlic, and used plain colored corkscrew pasta. I mixed the pasta with the tofu mix, and added back some pasta cooking water to make all the goodies stick to the pasta. Yumm!
Was this review helpful? [ YES ]
4 users found this review helpful

Corrigan's Minestrone

Reviewed: Jun. 4, 2009
I too cut back on the carrot, potatoes, and celery, though left onion and garlic the same (how can you ever have too much onion and garlic?) I like to chop and add as I go, so start with the onion, saute while chopping the garlic, add the garlic, etc...Then I eye-balled the liquids to my taste preference. It's soup, there is no need to follow directions and amounts exactly! I took other people's advice and cooked the pasta separately and added a bunch of spinach, as it was in my fridge. I only had fresh basil, so dried oregano went in along with a bay leaf. I love diced tomatoes, so added those too. I thought it was a great basic soup recipe that is ideal for substitutions, additions, and experimentation according to taste. A garnish of parmesan is the ticket. Cheers.
Was this review helpful? [ YES ]
2 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Jun. 1, 2009
I made this along with a meat lasagna for my dad's 60th birthday party. There were 8 adults and two kids, two of us vegetarian. I only had one piece of this vegetarian lasagne left at the end of the night! And that was after appetizers. The only major thing I remember doing different was to use home made marinara instead of jarred. Thanks for a great recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Unsloppy Joes

Reviewed: Jan. 30, 2009
This recipe was good, but nothing to write home to mom about. I like that it is really simple to make, and I had all ingredients on hand, so it's a good pantry-ready recipe (hence the four stars). I zipped my tomatoes in a blender a few seconds to make it less chunky. I left everything else the same. My chili powder must be pretty mild, or I like it more than other people, because I didn't have a problem with the amount. Definitely top with sharp cheddar (and tabasco if you like some heat). ***I still won't write home to Mom about this, but this recipe has become a staple in my home. I eat it all the time now. Thanks for a great little sandwich recipe that doesn't use faux-meat.
Was this review helpful? [ YES ]
1 user found this review helpful

Jacky's Fruit and Yogurt Muffins

Reviewed: Oct. 23, 2008
Pretty good. I used lemon yogurt, frozen blueberries, and added a little milk as others suggested. I also halved the sugar as the yogurt is so sweet. Next time I will use plain yogurt and lemon zest instead.
Was this review helpful? [ YES ]
1 user found this review helpful

Mexican Bean and Squash Soup

Reviewed: Oct. 23, 2008
I knew I would like this recipe, because I love this sort of food. Like the recipe says, it lends itself well to substitutions and/or additions. I used one chipotle pepper as I had a half can of extra hot rotel to use up. Next time I will use all chipotle peppers for heat, as I missed out on the smokiness two peppers would have given it. I added a can of pinto beans, as I like a more stew like soup. I used cilantro instead of parsley, dried basil, and veg, broth and water instead of chicken broth to make it vegetarian. My squash was already cooked, so I added it with the beans and liquids after sauteing the onion, carrot, and celery. I added some leftover roasted red pepper leftover from pizza night, but I don't think it was enough to change the flavor any. I think it would be fun to add something green like kale to give it more color. I also think almost any leftover meat could be added (though what do I know, I haven't eaten the stuff in 15 years).
Was this review helpful? [ YES ]
17 users found this review helpful

Squash Cookies

Reviewed: Oct. 20, 2008
These were great. I don't have a sweet tooth, so I cut back on the sugar a little bit, and I skipped the raisins as I wasn't in the mood. I used walnuts as I didn't have pecans, and I halved the recipe for our two-person household. I love the muffin like texture. I think it could stand up to more spice, so don't skimp on it. Worked well at 6,000+ feet.
Was this review helpful? [ YES ]
9 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

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

Read our allrecipes.com blog

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