Lace Recipe Reviews (Pg. 1) - Allrecipes.com (10643020)

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Roasted Acorn Squash Soup

Reviewed: Apr. 2, 2014
Delicious as written! I make this one a lot (though I'll confess I add salt). It's the perfect combination of sweet and savory flavor. I've also made it veganized (veggie broth for the chicken broth, canned coconut milk for the half&half, olive oil for the butter) and it turns out great. Sometimes I sub the carrot for a small baked yam (added with the squash, not the onion) and omit the garlic, which is also good.
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Egg Drop Soup (Better than Restaurant Quality!)

Reviewed: Apr. 2, 2014
My 4 year old loves this stuff and asks for it all the time! I add less pepper... probably about half. Otherwise I make it as written.
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Basic Chicken Salad

Reviewed: Jul. 23, 2013
This really is a great basic recipe. I've made it about a dozen times now. My only complaint is the lemon juice... While I don't contest that it is a necessary ingredient, I find 1 Tbsp to be just a bit too much. I've found it best with 2 to 2.5 tsp. I no longer toast the almonds - I like it just as much with raw almonds. I've tried it with walnuts and with pecans instead of the almonds and even used whole unblanched almonds thrown in the food processor for a few seconds. All were good. I've successfully substituted up to 1/3 of the chicken with chopped hard boiled egg with no negative effects. And like others have mentioned, I have found a bit of garlic powder (and sometimes paprika too) to be nice additions, when I remember them.
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Grilled Portobello Mushrooms

Reviewed: Jun. 4, 2013
Awesome! Made as directed except I used olive oil instead of canola. Served them on whole wheat buns with fresh roasted red peppers and a homemade cumin-ginger white bean spread. I will definitely make these again.
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Best Cream Of Broccoli Soup

Reviewed: Mar. 27, 2013
Amazing as written!
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Cream of Wheat Griddlecakes

Reviewed: Mar. 23, 2013
I made a LOT of substitutions (goat milk + lemon juice + tapioca starch for the sour cream, mashed banana for the egg, sub'ed brown sugar for the white and reduced the by half, sub'ed half the flour for whole wheat... oh, and used malt-o-meal instead of cream of wheat 'cause that's all I had!) and these still came out GREAT. My kids loved them and asked that I make them again. Woot!
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Delicious Salmon Pasta Salad

Reviewed: Mar. 22, 2013
I thought this recipe was just OK. I didn't make any changes to the recipe other than using rotini instead of bow ties. It was tasty enough to eat, but I don't think I'd make it again as written. There was a bit too much red wine vinegar for my taste, and I thought it was missing something. I don't know what. Maybe black olives or fresh diced tomatoes or chopped green onions or some fresh herb or another. If I make this again, it will be with some doctoring.
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