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Millet Muffins

Reviewed: Jun. 14, 2010
I am in LOVE with this recipe! I cannot review it based on its original ingredients, however, because I veganized it. The veganized version is stellar and is going to be one of my new favorite recipes! To veganize this recipe, use 1 cup non-dairy milk mixed with 1 tablespoon vinegar (I used almond milk with apple cider vinegar; it curdled very nicely). Replace the honey with the same amount of agave nectar. I also removed the egg and did not replace it with anything (which makes my version of this recipe even easier, eh?). As for the oil, I did what others suggested and replaced 1/2 of the oil with 1/4 cup of unsweetened applesauce. Thanks, HIMEESGIRL, for a great base recipe. You should try 'em vegan, too; I think you'll be impressed! Enjoy!
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5 users found this review helpful

Smoky Chipotle Hummus

Reviewed: Feb. 2, 2009
I really like this hummus after making a few changes (I'm sure it is excellent as written as well). I did not add the water as I like my hummus chunky. I also did not add the sundried tomatoes or the roasted red peppers. Instead I used a roasted red pepper flavored tahini. Lastly, instead of adding a chipotle pepper, I added about 1/4 teaspoon of ground chipotle powder (much easier). Great recipe; thanks for posting!
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2 users found this review helpful

Creamy Hot Cocoa

Reviewed: Feb. 2, 2009
This is a delicious cocoa recipe. I don't think I can go back to the powder in a packet ever again. I only made two changes. First I didn't add the cream at the end of recipe. Second, I added a pinch of cayenne pepper to give it a subtle kick.
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1 user found this review helpful

Kathy's Award Winning Barbeque Sauce

Reviewed: Feb. 2, 2009
This is a fantastic BBQ sauce! I sub'd onion powder for the diced onion, but that was the only change. No need to ever buy bottled sauce again.
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2 users found this review helpful

Sweet Corn Bread

Reviewed: Feb. 2, 2009
MMMMM! I made this cornbread to go with vegetarian chili for a Super Bowl party. It was a HIT! The only thing I changed, per other reviewers' recommendations, was to increase the sugar (I increased it to 1/3 cup). I'm not usually a fan of cornbread, but I really did like this recipe a lot.
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0 users found this review helpful

Corn Tortilla Chips

Reviewed: Jun. 20, 2008
I am rating the baking version of this recipe as I have never tried deep frying the chips. My alterations are as follows: I stack and cut the corn tortillas in 6 wedges and arrange them on a non-stick baking sheet. Then I spritz unsweetened lime juice over them. Next comes a spray of Olive Oil Pam right over the top. Lastly, I lightly salt them. Then into the oven they go at 350 for 20 minutes. I rarely buy tortilla chips anymore as they are full of salt, preservatives and fat. These are much healthier!
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31 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: May 15, 2008
These were really quite good as the recipe was written. I will definitely make changes next time, though. I think the step to food process the coarsely chopped onion and green pepper serves to create too much liquid. I had to add about triple the amount of bread crumbs to absorb that liquid. Plus, I didn't care for the crunchiness of the onions and peppers once the burgers were cooked. So next time, I am going to omit the green pepper and substitute roasted green chile instead. Additionally, I am going to finely dice the onion and then saute it in a little bit of coconut oil before adding it to the mashed bean mix. I anticipate great results. Thanks for the recipe! Recipes like this make it easy to consider vegetarianism as a viable lifestyle!
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4 users found this review helpful

Beer Margaritas

Reviewed: May 15, 2008
I made this recipe exactly as written and what a great suprise! I would have NEVER tried this without reading all of the positive reviews first. It definitely sounds weird, but is quite delicious.
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3 users found this review helpful

Cream of Fresh Asparagus Soup II

Reviewed: Apr. 23, 2008
I didn't change a thing and this recipe turned out AWESOME! It was a little too much work for a weeknight dinner, so next time I will plan it for a weekend dinner. I drizzled this soup over the top of Amazing Chicken (from this site) and a bed of steel cut oats cooked in chicken broth. Needless to say, it was a fantastic dinner (especially since hubby did the dishes afterwards!)
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0 users found this review helpful

Amazing Chicken

Reviewed: Apr. 23, 2008
Awesome flavor and so very moist too! I made this chicken last night and served it over a bed of steel cut oats (cooked in chicken broth) with Cream of Fresh Asparagus II soup (from this site) drizzled over the top of it. Needless to say, it was a great dinner!
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0 users found this review helpful

Butter Chickpea Curry

Reviewed: Apr. 18, 2008
This recipe is AWESOME! I took other reviewers' suggestions and substituted 1 can crushed tomatoes for the tomato soup. I also would like to try subbing coconut milk for the cream as I think that would be a very nice change (it's very good with cream also, though). Lastly, to keep the meal low-GI, I substituted steamed cauliflower for the potatoes. We made this last night for dinner and it was REALLY good then and I expect the leftovers today to be even MORE flavorful. This recipe is a keeper! Thanks for sharing!
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1 user found this review helpful

Refried Beans Without the Refry

Reviewed: Apr. 15, 2008
I LOVE these beans! I finally got smart and saved the reserved liquid to add back to the leftover beans as they tended to dry out over the next few days. Next time, I might add 3 or 4 jalapenos to kick it up a notch. Overall, these beans are as good in quality as the ones served in any good Mexican restaurant. And MUCH better for you!!!!
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2 users found this review helpful

Spinach Enchiladas

Reviewed: Apr. 15, 2008
I made the following changes to this recipe: Used 1 large bag fresh spinach, chopped. After the spinach was almost wilted, I added 1/2 block of browned, crumbled tofu (to prepare the tofu: squeeze excess water out, crumble it, & dry fry it in a skillet until browned. I make my own enchilada red sauce, which I think MUST be better than canned enchilada sauce, but yet I have never tried a canned sauce; maybe there are good ones out there. Instead of rolling individual enchiladas, I layer (in a 9 X 13 pan), 1. red sauce, 2. 4 or 5 corn tortillas, 3. spinach/tofu/ricotta/sour cream mixture, 4. jack cheese, repeat one more time, finishing with the red sauce and sprinkling the top with jack cheese. That seems less time consuming, but then I guess I add time by dealing with fresh spinach rather than frozen, and making my own enchilada sauce. Oh well...it's worth it!
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1 user found this review helpful

Caramel-Glazed Flan

Reviewed: Apr. 14, 2008
I made this for a dinner party this weekend and it was my first time ever making flan. OMG! It turned out AWESOME and was the hit of the party. Frankly, I can't stop thinking about it. I did change a few things as follows: I used 4 whole eggs rather than the yolk/whites mixture. I also ground up 1 tablespoon of instant french roast coffee granules and put that in with the egg/water/milk/vanilla mixture. The coffee flavor was the perfect touch to make this dessert so special. I was surprised when I inverted the flan that the caramel mixture had liquified. I guess this is to be expected, right? Regardless, it was one of the best desserts I've ever made and I am eagerly anticipating the next opportunity I have to make it!
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4 users found this review helpful

Grilled Cheese Sandwich

Reviewed: Apr. 7, 2008
I have been a consumer of grilled cheese sandwiches for most of my life. However, I never really tried anything different with them (other than spreading the top of the sandwich after cooking with a layer of jelly or jam...any kind will do...very yummy!). But after reading this recipe and all of the reviews/variations, I became a litte more adventurous. My favorite variation is to use a whole grain, rustic bread (I get mine from Whole Foods), spread the outside of each bread slice with a THIN layer of mayo (still haven't gotten hubby trained...he slathers it on much too thick), 2 slices of Tillamook cheddar cheese, and about 6 or 7 shots of Chipotle Tabasco sauce in between the cheese slices. I love this sandwich so much! Thanks for the post to get people talking; it's been ever so much fun to read all of the variations!
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34 users found this review helpful

 
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