neke Recipe Reviews (Pg. 1) - Allrecipes.com (11764408)

Apricot Carrot Bread

Reviewed: Aug. 16, 2010

SO SO Good! I doubled the recipe. I used a half cup of wheat bran and 3 cups of whole wheat flour, freshly picked apricots and I added cinnamon for spice. I didn't have any applesauce so I used all canola oil. For the egg substitute, I used 1 cup of soy flour (since I doubled the recipe) and a cup of water to equate the soy flour. On one loaf, I put some sliced almonds after glazing with the confectioner's sugar. Maybe I'll try oats next time. This recipe is a definite keeper. Thanks much!

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2 users found this review helpful

Stuffed Cabbage Rolls

Reviewed: Apr. 15, 2010

This was so easy and soooooooooooooo delicious. I made it vegan. I omitted the egg and I used veggie protein crumbles in place of ground beef. Like the other reviewers I used spaghetti sauce in place of tomato soup. Worked just fine. I added spaghetti sauce to the "beef" mixture as well. Used garlic, onion, basil leaves and some paprika for seasoning. I boiled the cabbage as indicated and they rolled just fine. I used one or two toothpicks because some leaves were slightly torn as I was separating them. Like the first reviewer, I baked the rolls for 40 minutes. Lovely! Thank you much.

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5 users found this review helpful

Lower Fat Banana Bread II

Reviewed: Apr. 12, 2010

Love it. Thank you for a great recipe. I made this tonight. I followed other reviews and I made these substitutions. I used 1/4 cup nonfat vanilla yogurt instead of applesauce; 1/3 cup sugar; 1 tbsp olive oil instead of vegetable oil because I didn't have any vegetable oil; nutmeg to taste, cinnamon to taste; 2 tbsps soy flour with 2 tbsps water to replace the 2 eggs and 1/4 cup wheat bran for more fiber. I baked it for 1.5 hrs. The top was a little drier than I would have liked but the bread is moist and just the prefect texture.

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1 user found this review helpful

Curried Carrot Soup

Reviewed: Mar. 21, 2010

Quick, easy, yummy. I would suggest about 1 tbsp more curry like other reviews suggested. I would also replace the cream or milk, if used the latter, with light coconut milk. I used the "Taste of Thai" brand. Quite lovely. Perfect winter, spring, year-round soup.

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2 users found this review helpful

Blue Ribbon Apple Cake

Reviewed: Mar. 14, 2010

This cake was interesting in its process but it was super easy and tastes good. I have to say that the mixture was very thick and I didn't get as many layers as it implied. It was very tough to spread the mixture for the first layer so I used a good bit of the batter at the bottom. I placed the apples in the center and then the remainder of the batter on top. Essentially a sandwich of sorts rather than layers. I also baked for the 55 mins and it was a bit unnecessary cause the bottom is a little burnt but i like it like that. I used my cheesecake pan based on another reviewer. Next time, I will bake for about 5-10 mins less. Will try it again. It was a great dessert though. Thanks

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4 users found this review helpful

Mexican Bean Pie

Reviewed: Mar. 10, 2010

Love this recipe. I took careful note of the other reviewers comments regarding the lack of spice so I spread salsa on each tortilla before I put the beans on. I also cooked with beans with some pepper relish. Love it. Love it. Love it. This will be a staple. Thanks for the easy great healthy recipe!!!

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3 users found this review helpful

Easy Vegetarian Red Beans Lasagna

Reviewed: Feb. 24, 2010

This is my new favorite dish. It is the easiest lasagna I have ever made and it tastes absolutely divine. Thank you so much for this recipe. I will be making this very often!!!

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3 users found this review helpful

Apple Breakfast Bread

Reviewed: Feb. 15, 2010

I love this bread. Love this recipe. I made it last night and it was better this morning. Like other reviewers, I too was worried about the mixture being heavy but it really lightened up when it baked. I added about 1/2 cup of dates and I grated my apples with the skin. YUMMMY!!! I also used egg replacer to equate the eggs. I used 1 cup brown sugar. I thought it a bit too sweet for me so next time I will use 3/4 cup sugar. I will also reduce the baking time to 45 mins. I baked it for the full hour and it was a little burnt but still YUMMY!!! Enjoy. Thanks for the recipe

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2 users found this review helpful

Low Fat Apple Bran Muffins

Reviewed: Jan. 28, 2010

Love these muffins. To make it a bit healthier and to use what I had available, I replaced the buttermilk with 1 cup low fat yogurt. Also, if you are like me and like to avoid using eggs, I use egg replacer to equate the egg whites. I grated the apple with the skin. I added dates for more fiber. Love this recipe. Next time I'll add some spice.

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4 users found this review helpful

Potato Spinach Casserole

Reviewed: Jan. 27, 2010

Very good recipe- quick and to the point. I modified in the following ways. While the potatoes were boiling, I sauteed onion and garlic in olive oil for about 5 minutes. I then added diced tomatoes with some jalapenos and cooked those for about 2 minutes. I added the spinach last, stirred and covered the pot for about 10 minutes. I masked the potatoes then added the cooked spinach combo. I mixed in one cup of plain low fat yogurt. Added a few dashes of cayenne pepper and spicy salsa. Add as much as you like, if you like spicy food as I do. Then poured into into baking dish, baked as directed. I used vegan cheese to replace the Cheddar cheese. Very yummy and healthier.

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4 users found this review helpful

Cream of Mushroom Soup II

Reviewed: Dec. 8, 2009

Very efficient recipe. I pureed the soup and added half a tin of vegetables. I also used 2/3 cup low fat yogurt as I was out of cream. I put the yogurt in first then pureed it. Leaving some big chunks too!!!!!

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2 users found this review helpful

Pumpkin Soup

Reviewed: Nov. 1, 2009

Lovely! Scrumptious! Filling! I added 1 tbsp of curry powder to spice this up some more along with half a can of mixed vegetables. Quite good. If you love curry, try adding 1/2 to 2 tbsp as desired. I sprinkled 3 dashes of ground nutmeg during the second simmer. Good stuff!!

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2 users found this review helpful

Super Moist Pumpkin Bread

Reviewed: Oct. 26, 2009

This bread is so yummy and definitely moist even without the coconut milk and pumpkin puree. A few modifications I made for a healthier bread. I followed the first review and substituted apple sauce for all of the coconut milk and oil. I didn't have pumpkin puree on hand nor did I have the patience to make my own puree so I grated pumpkin to equate the puree in the official recipe. I substituted dates for walnuts, as I am allergic to nuts. Then in terms of flour, I used 2 1/2 cups of whole wheat flour and about 3/4 cup of wheat bran. This works well. The bread was super moist and if you wrap it well in saran wrap after it cools, it is even moister the second day. Enjoy!

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5 users found this review helpful