PreggieJules Recipe Reviews (Pg. 1) - (10831093)

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Angel's Pasta

Reviewed: Jan. 18, 2010
This recipe was okay as written. It is definitely a good base recipe. I tasted it after the only change I made was to add onions and for my taste it was falling short of what it really could be. We don't eat cheese so, I added some red pepper flakes and topped it with a squeeze of lemon, capers and crumbled garlic toast on top. That took it from okay to oh my!
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3 users found this review helpful

Jen's Heavenly Egg Salad

Reviewed: Jan. 16, 2010
This was really good. One of my daughters loves egg salad and one hates it, so I tried this on them and now the one that hates it is on her second sandwich. I made a few additions, I added one stalk of minced celery for crunch and 1/4 of a yellow onion, because I had no green. I also added some dried dill. I think that just made it come alive, it really worked well with the lemon. One suggestion is to work step number 2 backwards, start with the eggs and add the other ingredients with the lemon and mayo being last so you can do it by eye and taste, because lemons come in different sizes and some produce more juice than others. So squeeze and taste, until it is perfect for you and it will not be runny that way. Side note: Someone suggested eating it with sprouts and avocado, I thought it sounded yummy and unfortunately it took away from the taste of the salad and was bland and blech! I threw it away and made a new sandwich which was awesome. So try this with just the bread first before making additions. Thanks, Jen for getting my 4 yr old to eat egg salad!
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8 users found this review helpful

Old-Fashioned Italian Zucchini Fritters

Reviewed: Jan. 14, 2010
Wow, tasty goodness! Used three zucchini's because that was all I had. Grated, salted it and let it sit about 10 minutes. Then I squeezed about a cup of water out of it. This took out all of the extra moisture and I did not have to pat it with paper towels, which is good because grated zucchini sticks to everything. I used a powdered parmesan replacement, since we don't eat dairy. The black pepper and fresh basil are key in this. Do not make substitutions or leave them out. Dry basil will not give the interest and fresh tasting quality that the fresh gives. I thought it was too much black pepper when I dumped it in, but it was just right. That said, being a vegetarian, I think these would be very good mock crab cakes, if you subbed fresh dill for basil and Old Bay for the salt and pepper. I am not a beginner at frying and I did make a mistake with the first batch. I had the oil too hot and free handed the pouring instead of using a spoon. This resulted in fritters that were too big and got browned on the outside quickly but were still doughy on the inside. Be sure to use a tablespoon when dropping these. They actually expand once they hit the oil, so a tablespoon is the perfect size. My 4 yr old who does not like zucchini is chowing down on her third one as I write this . Super good, thanks!
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13 users found this review helpful

Delicious Vegan Hot Chocolate

Reviewed: Jan. 10, 2010
This is very tasy.! I never make changes the first time, but I had to due to my daughter having a soy allergy and also due to running out of cocoa which I thought I had enough of. So, I will tell you what I did in case you find yourself needing to make last minute substitutions like I did. I doubled this recipe for our family of 6 and it made just enough for 4 small mugs and 2 big ones. I used vanilla rice milk, did not add vanilla, just 1/2 tsp of salt instead of doubling, 1T of aguave (anymore sugar or salt would have been too much), I stuck to one pinch of cinnamon and cayenne and used 3 T of cocoa, and 5T of non dairy chocolate chips, because I ran out of cocoa. I also added a few more chocolate chips to mine and my husband's cups, because I like it VERY rich and chocolately and I felt it needed some more after I poured it. My kids gobbled this up and I am so glad to have a recipe that works for my daughter. Thanks, Cymbaline!
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16 users found this review helpful

Cranberry Spinach Salad

Reviewed: Oct. 10, 2009
This is my go to salad recipe. When I make meals for people who have just had baby's or are ill, I always take this salad. It is easy to make and taste's great. One little change I make is to use honey roasted pecans available in the produce section. I will be making this for Thanksgiving again this year.
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14 users found this review helpful

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