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Boiled Bagels

Reviewed: Jan. 15, 2008
My kids had a blast making these with me, and they came out like Real Bagels! I made a couple small modifications to the recipe: To get commercial sized bagels, we made 8 with this recipe instead of 12. I let the yeast rest with the salt and sugar in the hot water for a few moments before adding it to the other dry ingredients - years of making dough has taught me this is the way I get them to rise better. I let the formed bagels rise in warm oven (oven turned on for two minutes while forming bagels and then turned off) and sprayed the pan they were on with PAM so I could peel them off easier to get them a'boiling. (Used a shortening-greased pan to bake, however).
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60 users found this review helpful

Crazy Curly Broccoli Bake (Kid-Friendly)

Reviewed: May 6, 2011
I made this vegan by subbing a creamy broccoli soup from the natural section in my grocery store that had a potato base instead of a dairy base. I used 1 1/4 cups of it as it wasn't condensed. Because of the reduced sodium in resulting dish, it proabably could've used some salt - but 2 out of 3 kids have it a thumbs up and went back for seconds! (The third kid has issues...) I also bought the seasoned bread crumbs instead of seasoning and crumbs.
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9 users found this review helpful

Asparagus Soup

Reviewed: May 6, 2011
Okay, so I love the "idea" of this soup, but the final product needed some real work. I like my tweaked version, but the version created by this recipe left a lot to be desired. 1st, it's really bland unless you're using a high-sodium broth. If you're using a low-sodium broth you'll need to add some pep (I added more pepper, more garlic and a dash of smoked chipotle) 2nd, even if you DO use a salty broth, chances are something will be "missing" - that something is acid. Toss a splash of lemon juice in there and taste the difference! 3rd, it really is too much milk... 1/2 the amount would be better. On the major plus side, I love how this recipe doesn't heat up your kitchen! My teenaged son loved it (after adding copious amounts of srirracha) - I served it with toasted baguette!
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8 users found this review helpful

Key Lime Cream Pie

Reviewed: May 6, 2011
This was really tasty! I subbed a reduced fat graham cracker crust and fat-free sw. condensed milk but it was still delicious and has a lovely texture. Very tangy, but still okay to eat without whipped cream.
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3 users found this review helpful

Vegetarian Gravy

Reviewed: Nov. 25, 2010
I whipped this up after seeing that all "mushroom" gravys in the store contained beef fat - I was loathe to make a gravy, I really don't enjoy the process but this turned out lovely. I halved the recipe (I'm the only veg at my table) but needed about 1.5 cups of broth instead of just one and it's still pretty thick. I also took someone else's suggestion of skipping the oil and using butter instead (I used Earth Balance) - there is no separation of the finished product and it tastes divine! I also skipped the yeast because apparently my supply had been hosting a family in my cupboard and was no longer able to be eaten - oh well... even little beetle-things need to eat on Thanksgiving!!
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2 users found this review helpful

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