Whitney Recipe Reviews (Pg. 3) - Allrecipes.com (10985019)

cook's profile

Whitney

Reviews

Menus

 
View All Reviews Learn more

Eggplant with Mushroom Stuffing

Reviewed: Sep. 15, 2008
Very good. The recipe calls for letting the eggplant pulp sit for 30 mins before cooking but I think I only let it sit for about 10. It was still good. Next time I think I'll scoop out all the pulp instead of leaving some. I don't really like eggplant by itself. The presentation was pretty though.
Was this review helpful? [ YES ]
4 users found this review helpful
Photo by Whitney

Whole Wheat Drop Biscuits

Reviewed: Aug. 3, 2008
Pretty good and much healthier than prepackaged biscuits. Since I don't keep soy milk on hand, I used skim milk instead of soy. Since I didn't have all purpose flour (ran out), I used all whole wheat. I also added garlic, oregano, Italian seasoning, a bit of sugar and some cinnamon. I will make this again but would probably cut down on the oil by increasing the milk or adding water.
Was this review helpful? [ YES ]
15 users found this review helpful

Crispy Barbequed Tofu Slices

Reviewed: Jul. 27, 2008
Great Recipe. I'm fairly new to cooking with tofu and have found getting it to be crispy has been one of the harder skills to learn. Coating the tofu with egg does the trick and, if desired, you can use breading and various other seasonings instead of flour and bbq sauce.
Was this review helpful? [ YES ]
23 users found this review helpful

Barbecue Tofu Sandwiches

Reviewed: Jul. 27, 2008
I like the simplicity of this, however there isn't anything special about putting bbq sauce on tofu.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by Whitney

Eggless Pasta

Reviewed: Jul. 27, 2008
Very easy. I used wheat flour since that is what I had on hand and it still worked after I adjusted the ratio of flour and water a bit. I also added orageno for flavor and a bit of olive oil to keep it from sticking. Instead of cutting it into strips, I used a very small cookie cutter to make shaped pasta.
Was this review helpful? [ YES ]
114 users found this review helpful

Low-Fat Potato Salad

Reviewed: Jun. 13, 2008
Although this may be a good base for a healthy potato salad, it's not that great. I wasn't sure about the parsley and onion when making the salad but used it anyway. I should have gone with my instinct and left it out. It was edible, so I gave it a 3. Maybe it will taste better tomorrow after chilling overnight (it had already chilled for about 4 hours). If the taste improves significantly, I might change my rating. Edit: It was a bit better after aging overnight. However, it still wasn't very good. Basically, the only thing that special about his recipe is the use of yogurt instead of mayo. I'll raise my rating up to a 3 just because the yogurt is a good idea for those wanting a healthier potato salad.
Was this review helpful? [ YES ]
5 users found this review helpful

Tofu Creamed Spinach

Reviewed: May 25, 2008
This was really good...at first I wasn't sure if tofu would mix well with spinach, but was pleasantly surprised.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by Whitney

Aunt Mary's Eggplant Balls

Reviewed: May 18, 2008
The eggplant balls came out a little bit too moist after baking for about 30 minutes. I think it was the egg since thy seemed fine before I added it. I didn't want to add too much extra bread crumbs since I thought it would make them bland. I think that next time I will use less egg and possibly increase cooking time. I did use egg substitute...so that could have been the issue rather than the recipe. I do plan on making this again, but will use more garlic to satisfy personal preference.
Was this review helpful? [ YES ]
1 user found this review helpful

Spinach and Mushroom Quesadillas

Reviewed: Jan. 3, 2008
Very good...I added jalapeno powder and fajita seasoning to heat it up a bit. They were also very simple to make. I think these could also be something great to serve as appetizers at a party; just use smaller tortillas and/or cut the pieces smaller
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by Whitney

Spinach Enchiladas

Reviewed: Jan. 1, 2008
Vegan Alternative: Instead of the butter, sour cream, ricotta and monterey jack cheese, substitute 1 box refrigerated silken tofu. Make sure the tortillas you buy (or make) are vegan. Then just follow the directions. I've made this both according to the directions and the above and I can't personally tell the difference...both taste great This vegan alternative is definitely healthier. You can use red and green enchilada sauce to make it more colorful. Btw, if you are use to spicy mexican food it would be a good idea to spice this up quite a bit compared to the directions...otherwise it will taste bland.
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 41-50 (of 50) reviews
 
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