Michelle A Recipe Reviews (Pg. 1) - Allrecipes.com (11531952)

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Michelle A

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Easy Hummus

Reviewed: Mar. 2, 2014
I've used this hummus recipe for a couple of years now. I've made it as written, which I find to be too garlicky for my personal taste. I've made the following modifications, based on other reviews and then added to, which I love: - Drain the bean juice but don't rinse the beans (since it calls for adding bean juice back anyway. - Add 1/4 tsp salt - Add about 1/4 cup of julienned sundried tomatoes packed in olive oil, let their olive oil come with them (instead of adding separate olive oil). - No garlic cloves, instead used about 1tsp garlic paste. - Add 1/4 tsp paprika and 1/4 tsp red pepper DELICIOUS!
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Pumpkin Wheat Honey Muffins

Reviewed: Nov. 17, 2013
This recipe is very good. I love how healthy it is, and I even amped that up a little further by substituting applesauce for all of the oil, as well as flax seed for one of the eggs (which was mostly because of a shortage of eggs). Like others, I used a full cup of pumpkin, and I substituted individual spices (cinnamon 1tsp, nutmeg 3/4 tsp, cloves 1/2 tsp, allspice 1/2 tsp) instead of pumpkin spice. Finally, I used pecans instead of walnuts because they were what I had on hand. Made half of this into mini muffins, which made 24, and then 6 regular muffins. YUM!
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Presto Vegan Pesto

Reviewed: May 5, 2013
Wow!!! I am so excited to have found this recipe. I love pesto, but eat a dairy-free diet, so finding a recipe I'm happy with is always a challenge. Any previous pesto I've made just seemed to turn out poorly. This one is great, and I swear for once the nutritional yeast actually makes me think of cheese (which I so love and miss)! My modifications were as follows: I used pecans because it was what I had on hand, I did add a dash of salt and pepper, my herbs were from the garden and I threw in a little oregano, thyme, and lemongrass (since it called for lemon anyway). I was definitely heaviest on the basil though. Finally, I added the oil very slowly, because my biggest problem with previous pesto attempts has been too much oil for too few herbs. A "bunch" is hard to define so I just went slow and...voila - a great pesto! I probably only used 3 tablespoons of oil, so definitely not a half cup, but I know everyone likes their pesto to slightly different consistencies. Thanks so much for this recipe. It will definitely be my go-to pesto from now on.
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Ezekiel Bread II

Reviewed: Mar. 29, 2013
I like this bread. It isn't the very best bread I've ever made, but it is very healthy, and is helping me use up some of the alternative flours I have on hand from denser, low-carb breads I didn't want to make. I did change it a little bit - First, I reduced it to one loaf size (12 servings). I had all of the ingredients on-hand, except millet flour, but I did have actual millet so I cooked the lentils and 1 Tbsp of millet (since it would expand) together. I prepared as the recipe directed until it was time to mix all the ingredients together. At that point I put it into my breadmaker on the whole wheat setting 1.5 LB loaf, and let it do the rest. The only other recipe change I made was to add 3 Tsp vital wheat gluten since the recipe really doesn't call for much yeast. The bread turned out nice! It is still quite dense, but is very moist. It has a nice, mild flavor very suitable for just some butter, or using in a sandwich. Overall I am very pleased and will make this again. Thanks to its author!
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Italian Turkey Meatballs

Reviewed: Jul. 22, 2012
These are excellent. I made them generally as written, but with the following minor changes: used Panko bread crumbs instead of italian (only because I didn't have Italian on hand), used chopped fresh basil instead of the fresh oregano but did put in about 1/2 tsp dried oregano so as not to miss out on its flavor, 3/4 tsp dried rosemary instead of fresh, 1/2 tsp regular mustard (no dry mustard on hand). Flavor is great. In fact, they remind me of italian sausage (yum). These did not need a broiler pan....the turkey didn't produce any fat or run-off. In fact, 30 minutes was a little too long and mine were a touch dry. I had scaled the recipe down to 1 lb ground turkey and rolled the meatballs relatively small, so maybe that had something to do with it. Next time I'll start checking them at 20 minutes and see when they're done. I will definitely be making them again!
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Whole Wheat Zucchini Bread

Reviewed: May 13, 2012
Nice recipe! Like other reviewers, I made a few modifications to up the health content even further: 1. used applesauce instead of oil, 2. used white whole wheat flour instead of all purpose flour. Because all of the flour was some form of whole wheat, I added about a teaspoon of vital wheat gluten and everything rose wonderfully. I also found it necessary to add milk because the mixture was too dry otherwise - added about 3/4 cup almond milk. I also added a dash of nutmeg and cloves. YUM! Made it in loaf size, 9" round cake pan, two mini-muffin trays, and one 6-count regular muffin tray.
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Seared Ahi Tuna Steaks

Reviewed: Feb. 25, 2012
I used this as a prep method for salmon, and with garlic substituted for peppercorns. It was very good and I look forward to using it for tuna soon!
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Green Beans with Almonds

Reviewed: Jan. 22, 2012
These are great! Made as written except I steamed the green beans instead. What wonderful flavor combinations! I made this as a side item to the Salmon with Brown Sugar and Bourbon Glaze, also on this website and with a bed of long-grain brown rice - great meal!
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Salmon with Brown Sugar and Bourbon Glaze

Reviewed: Jan. 22, 2012
This recipe is very good! I made it two nights in a row - the first night for a dinner party and the next night for the remaining salmon fillet (uncooked) we had left over. Doing so presented an interesting experience: the first night, with 5 smaller fillets in the pan, the sauce was perfect. Tonight, with one fillet, but the same quantity of ingredients so we'd have extra sauce, it caramelized. Either way, it was still good, but I guess the recipe cooks better with more fillets to absorb the sauce. I made this with the recipe on this site titled, Green Beans with Almonds, and put the salmon on a bed of long-grain brown rice. The combination was awesome! "Gourmet like a restaurant" was the compliment it got. Given that I am still rather new to cooking, this was high praise to receive!
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Tilapia Scaloppine

Reviewed: Dec. 19, 2011
I made this and reviewed it a couple of months ago...made it again tonight and it's great again. Last time I cut everything in half for less fish. This time I just made two tilapia fillets but kept the rest of the recipe as written. I also, as a couple of other authors suggested, added a small dash of cayenne pepper towards the end to give it a touch more zip in flavor. I'm glad for the extra mushrooms and sauce....I had enough left to mix in with the wild rice that I used as a bed for the fish, and everything together was fabulous!!
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Guacamole

Reviewed: Aug. 28, 2011
YUM! I am a novice in the kitchen but I really enjoyed making this recipe. I halved it just because I didn't have all the ingredients for a full-size recipe. I used my food processor to cut up most of the ingredients and then did the final mixing by hand. I probably needed another avocado (only had one and the halving of the recipe called for 1.5) so mine was a little more liquid than I would like. But the flavor and smell of the fresh ingredients is SCRUMPTIOUS! We'll definitely keep using this recipe.
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Baked Egg Rolls

Reviewed: Aug. 28, 2011
Very good! I love that they turned out nice and crispy just like you would expect of an eggroll, but they were baked. I baked mine about 12 minutes on one side and 6 minutes on the other (not realizing they would brown more on the bottom than the top). The only change from the recipe I made was to use sesame oil instead of vegetable oil in the filling, for more of an oriental flavor. My husband and 12 year old son both ate them, really liked them, and said they needed no changes. THANKS for this fun and yummy recipe!
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Easy Roasted Red Pepper Hummus

Reviewed: Jun. 28, 2011
YUM! Fabulous. Made it just as written and it is great. Best homemade hummus I've ever made.
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Jennifer's Granola

Reviewed: Mar. 5, 2011
First time making this recipe (or any homemade granola), but I will definitely be making it again. I made a couple of substitutions: coconut oil for the canola oil, and agave nectar for the brown sugar (reduce quantity of agave nectar to 1/4 cup and also reduce water to 1/4 cup). I also added 1/3 cup coconut flakes.
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