LitleLisa1 Recipe Reviews (Pg. 1) - Allrecipes.com (1191212)

Thai Charred Eggplant with Tofu

Reviewed: May 18, 2010

Really liked the flavor (though had to add a couple of things to make it more savory), but this was really spicy! I would recommend adding your hot peppers one at a time, since heat varies by the pepper. Also, the textures of the tofu and eggplant were too similar - both were soft. Next time, I will add peanuts or something else with crunch, and maybe some broccoli. I will make this again with a few changes.

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Rice Noodles with Shiitakes, Choy, and Chiles

Reviewed: Apr. 12, 2010

This didn't have nearly enough sauce for the amount of noodles called for. Pretty tasteless as is.

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1 user found this review helpful

Curried Carrot Soup

Reviewed: Dec. 15, 2009

I made this because a vegan friend of mine was coming to dinner. The consistency was a little baby-food like, even with additional water. This must be why other carrot soup recipes call for cream. On the plus side, the flavor was GREAT and it is very healthy.

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Big Soft Ginger Cookies

Reviewed: Dec. 13, 2009

These were absolutely amazing! And I'm not even a big fan of non-chocolate desserts. I baked the first batch for 8 minutes, and they were very soft and just barely done on the inside (just the way I like them). I baked my last batch for 11 minutes to get a really crispy outside, but the inside stayed chewy and moist. YUM!

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BAKER'S Peanut Butter Oatmeal Chocolate Chunk Cookies

Reviewed: Dec. 13, 2009

This were very dry. I tried different baking times and temperatures but to no avail. I think the cookie would benefit from some milk or sour cream in the dough. I will not be making these again.

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Spicy Sweet Potato Soup

Reviewed: Nov. 16, 2009

I'd give this 3.5 stars. The more I ate it, the more I liked it. I could really taste the lime flavor, but didn't get any hint of ginger. The peanut butter taste was stronger than I'd imagined it would be. I recommend substitute chipotle powder for red pepper flakes, as it gives a smokier flavor that goes well with the cumin. Also, this recipe made more like 4 servings if you are serving a full bowl.

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Praline Strips

Reviewed: Jun. 19, 2009

PUT THESE IN THE FREEZER! Otherwise, I thought they just tasted like a sugary graham cracker. For some reason, the toffee flavor is much better if you eat them frozen.

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Bean Soup With Kale

Reviewed: Dec. 24, 2008

Really delicious soup that is very easy to make. I added about 2 cups of vegetarian sausage crumbles, and about a tsp each of cumin and cayenne pepper. Next time I will blend more of the beans for an even thicker stock.

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Jeera Fried Rice

Reviewed: May 19, 2006

I doubled the recipe and it still came out, but next time I will up the amount of cumin. Also, I'm thinking I will add raisins and chopped cashews with the water. Overall this rice was tasty and extremely fragrant, but I think it could use a few more flavors.

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2 users found this review helpful

Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato

Reviewed: Feb. 20, 2006

This was delicious! The flavor of the broth is similar to a barbecue rub. I thought it needed something green in it, so I added kale.

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4 users found this review helpful

Playgroup Granola Bars

Reviewed: Feb. 16, 2006

So good and so easy! I lined my baking dish with parchment paper to prevent sticking. I substituted more flour for the wheat germ, plus some sesame seeds and sunflower seeds to make them more granola-like.

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Bryan's Spicy Red Lentil Soup

Reviewed: Jan. 2, 2006

Very tasty. I recommend blending only half of the lentil mixture, because it is much more stew-like than soup-like. Also, I added chopped fresh basil to keep it fresh-tasting, served it with rice, and flavored with tamari rather than salt and pepper. Try adding 1/2 - 1 teaspoons each of tumeric and coriander for more spice.

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Chai Tea Mix

Reviewed: Dec. 21, 2005

Maybe I lucked out, but I found ground cardamom at a nearby spice store for $1.60 an ounce, so this mix was very affordable to make. I added the nutmeg and pepper (I actually used black instead of white, since the only difference is the color), but not the allspice. The flavor is great but the smell is the best part!

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Whipped Cream Cream Cheese Frosting

Reviewed: Oct. 23, 2005

This frosting was not at all what I expected from a cream cheese frosting. It was very light, both in texture AND in flavor. I couldn't taste any cream cheese flavor at all. It was okay, but the title is very misleading.

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Figs Oozing with Goat Cheese

Reviewed: Sep. 13, 2005

Quite tasty. I don't have a piping bag, grape leaves, or a grill, so I made fig "sandwiches" by cutting the figs part-way through and spreading goat cheese inside with a knife. Then I broiled them cut-side up. I stuffed walnuts inside after they came out and before topping with honey. One caution: don't use too creamy of a goat cheese. Mine got a little greasy with a triple creme cheese.

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31 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: Jul. 13, 2005

I added sun dried tomatoes and pine nuts for more flavor. Very simple to prepare and made a great side for a vegetable stew.

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Cannellini Beans and Greens on Garlic Toast

Reviewed: Jun. 28, 2005

I made this recipe exactly as is and everyone I've prepared it for has asked for the recipe. Absolutely fabulous and very healthy. Also good with roasted garlic instead of raw garlic.

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2 users found this review helpful

Okra and Tomatoes

Reviewed: Jun. 7, 2005

I made this without the bacon and it was really simple to prepare. I used fresh chopped tomatoes and red pepper flakes. It kind of reminded me of ratatouille.

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33 users found this review helpful

Easy Arroz con Gandules

Reviewed: Apr. 8, 2005

I made this using ingredients I had on hand, substituting 1 can of pinto beans and 1 can of black beans for the gandules, and attempting my own spanish seasoning with paprika, cumin, oregano, red pepper flakes, & garlic powder. Mine came out needing quite a bit of salt. Also, the cook time was over an hour. Great side for tacos -- I used the leftover sofrito as a salsa for them.

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Polenta with Sausage and Greens

Reviewed: Apr. 13, 2004

This was great. The polenta came out just the right consistency -- not hard, but not runny -- just like they serve in restaurants. The perfect liquid to cornmeal ratio! Just make sure to stir frequently so it doesn't get clumpy. I made a few changes so that this would be VEGETARIAN: I used vegetable broth in place of the chicken broth, and I used vegetarian sausage links (4 = 1/2 lb.). The flavor was great. I also used swiss chard instead of mustard greens because they were all I had on hand -- I think any leafy green can be substituted easily. The topping reminded me of something that would go well mixed with pasta, maybe with some lemon juice as well. I will definitely make this recipe again!

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4 users found this review helpful